Chef Sau Del Rosario and his top 10 fave local dishes
MANILA, Philippines - Filipinos are undoubtedly creative — each day a celebration of one’s individuality through the little, everyday things: from colorful jeepney exteriors to comical spoof shirts, do-it-yourself trinkets, tingi packs for the budget-savvy, down to limitless food cravings from different parts of the country.
Globe sits down with chef Sau Del Rosario, celebrated Filipino chef and culinary expert, as he dishes out how truly unique Filipinos are in this special feature on his first love, Filipino cuisine.
What are your top 10 favorite local dishes?
CHEF SAU DEL ROSARIO: Adobo, sinigang sa guava, paksiw na bangus, kare kare, callos, rellenong bangus, gambas, sisig, crispy pata and pinakbet.
What makes these dishes unique?
Adobo is our national dish. One has his own interpretation of the dish depending on the region and the moods of the one cooking it. Sinigang na guava. This dish is very Pinoy since guavas are abundant in the country and gives us fruity and unique flavors.
Gambas. We got it from the Spaniards but again Pinoys are clever! We made the dish more festive and tastier by adding our own take to it, like adding chorizo or other spices for that extra kick.
Rellenong bangus is very difficult to do, with the fusion of the different ingredients. But the end result is always worth it.
Kare kare is a Malay-inspired dish with 101 interpretations. It is quite unique and weird to me — the combination of bagoong and peanut sauce, yet it blends very well. I’ve come across different interesting ways to cook it and it never disappoints.
Crispy pata is always a staple in big gatherings, an alternative to lechon and a much-craved for pulutan dish. It’s like bacon, only bigger and with more meaty goodness.
And sisig is truly pinoy/Kapampangan. It comes from pig’s snout, ears and brains but is super sarap. We’ve seen so many versions in different parts of the country that vary in the main meat used, like bangus and chicken.
How does each dish reflect the Pinoy’s diversity?
It all boils down to the diversity of our local dishes. The fact that we were colonized by the Spaniards, Americans, Japanese etc., our history/food/culture is so unique and distinctive — a rich melting pot of flavors that Filipinos all love to feast on. Generic recipes are made more special by adding our own personal twist to it. A lot of us have our own “secret recipes” that are truly reflective of our creativity and passion. It thrills us to share these secret homegrown recipes in gatherings with our loved ones, which make each dining occasion more special.
What are the things that make Filipinos unique?
The salo salo of the Pinoys. Wherever the Pinoys are, whenever there are gatherings, Pinoys will surely be proud to bring Pinoy dishes and share them. We all love to gather over delicious food! It’s surely one of our favorite pastimes.
We are also naturally hospitable, ever welcoming to share everything Filipino — from our dishes to our festivals to even our personal stories.
No wonder chef Sau is the success he is today. He has embraced his undying appetite and pride in everything Filipino, using them to fuel his passion for world-class cuisine. But no matter where the world takes him, he stays grounded in his individuality and never forgets where he came from. Because no matter what you learn in life, you must never forget to stay true to yourself and do things your way.
This is the backbone of what Globe is all about. They understand every person’s uniqueness and cater to their different tastes, no matter what flavor he may be craving. Globe gives you limitless possibilities, taking simple day-to-day things like searching for the latest chef Sau recipe on your phone and giving you the power to turn it into a full-blown food trip.
