CHEF Myke ‘Tatung’ Sarthou is easily one of the country’s most notable culinary figures in recent years. After making waves with his restaurant, simply called Chef Tatung, he became active on TV and on print, constantly being featured in cooking shows and culinary magazines and newspapers. Just recently, he became one of a few selected Filipino chefs who spoke at Madrid Fusión Manila 2016, where he highlighted the lesser known Muslim and Tausug cuisines.
More recently, he scored another first—his first cookbook. Titled Philippine Cookery: From Heart to Platter and published by ABS-CBN Publishing Inc., it showcases his passion for Philippine cuisine and his many social and culinary advocacies. Here, he delves into the heart of Filipino cuisine by explaining and showing the flavors and ingredients that go into Filipino dishes and the techniques used to turn out delicious Filipino dishes.
These are divided into 10 chapters, where Chef Tatung teaches basic cooking methods, such as steaming, grilling, sautéing, frying and curing, among other techniques, to help readers understand Philippine cuisine’s historical roots and, through it, learn to cook amazing Filipino dishes at home.
Philippine Cookery contains 71 recipes which Chef Tatung learned from many years of research around the country and experimented with in the kitchen until he perfected the recipes. These recipes include basics such as Tinolang Manok, Kare-Kare and Adobong Pusit to lesser known dishes like Bulanglang, Piyanggang and Pinaupong Manok sa Asin.
In the book, Chef Tatung also explores important ingredients used in Philippine cooking, including vinegar, coconut and rice and traditional kitchen tools such as palayok (clay pot) and bamboo tubes for boiling. He injects memories of his own mother and grandmother’s cooking, including a touching anecdote about how adobo saved his family during World War II.
The book is edited by Food Magazine editor Nana Ozaeta, with book design by multi-awarded book designer Ige Ramos, photography by Paulo Valenzuela, food styling by Tina Concepcion Diaz, and recipe editing by Cecille Esperanza. The entire team behind Philippine Cookery: From Heart to Platter was present during the formal book launch which took place at Aruga Hotel in Rockwell Center, Makati City, recently. The spotlight was on Chef Tatung during the book launch, whose scene stealer was a giant version of the book in cake form created by young and promising pastry chef Edward David Mateo.
Before the special book cake was cut and shared by guests, everyone had their fill of kilawing tuna, which was sliced straight from a huge fresh tuna fish that sat on a bed of ice, as well as a flavorful Bringhe and delightful kakanins from XO Bistro Filipino and other sumptuous dishes prepared by Chef Tatung himself. Wine flowed. So did cocktails crafted by known mixologist Enzo Lim using wines and spirits by Destileria Limtuaco.
Philippine Cookery: From Heart to Platter is now available at National Bookstore and Fully Booked branches for Php595 per copy.