december-2011

C HRISTMAS FOOD SPECIAL
Chef Niño Laus’
Rellenong Manok
The head chef and owner of Ninyo honed his craft playing elf cook in various
Japanese restaurants, and eventually to Chef Humphrey Navarro — thus
developing his style of using Japanese, French and, yes, even Filipino infl uences
in his cooking. His Rellenong Manok jumps off from his grandma’s original recipe.
Try this twist Marinate the fowl in ponzu (a widely used Japanese sauce usually
made from mirin, rice vinegar, seaweed, katsuboshi, citrus like yuzu or lemon,
and some soy sauce), then stuff it with edamame, foie gras, quail eggs, Japanese
ginger, Japanese corn, and pork marinated in dalandan miso. Top the dish with a
sauce of white miso, leeks, sesame seeds and tapioca cooked in ponzu.
Chef Niño Laus is the head chef at Ninyo Fusion Cuisine & Wine Lounge, 66 E.
Abada St, Loyola Heights, Quezon City. Tel: +63 (2) 426 0301
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