EP 03: Rediscover Philippine Ingredients with Amy Besa

from Exploring Filipino Kitchens · host Nastasha Alli

Why does Amy Besa go to great lengths to find a vanishing fruit? I wanted to know where those beautiful ingredients that Amy posts on her Instagram feed come from. What do they taste like and what did it take to get them to the restaurant? How can we use food to better understand Filipinos in general?

What this episode covers

04:35 "It's so easy to win Filipinos over" 06:20 Sineguelas fruit at Madrid Fusion Manila 07:20 Doing what it takes to get the best ingredients into the restaurant 09:15 Sourcing from small farms 09:45 Benguet cherries 10:50 Their philosophy at Purple Yam 11:35 "Nature is not a factory!" 12:15 Purple Yam's kitchen mindset 13:35 On flavours embedded in our DNA 14:25 A profound concept 16:00 Community supported agriculture (CSAs) in the Philippines 17:30 Working with Philippine ingredients 18:40 New techniques 20:20 The importance of storytelling 21:50 "Back of house" stories 22:20 Kitchen is like a lab 23:00 Developing a relationship with ingredients 23:20 Training at Purple Yam 23:55 On sawsawan (dipping sauces)

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EP 03: Rediscover Philippine Ingredients with Amy Besa

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This episode is 25 minutes long.

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This episode was published on March 26, 2017.

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