Meet Lawrence:
Former chef of the Tapa Boy Truck (one of the first Filipino food trucks) based out of Los Angeles. Now a culinary consultant and cook for various food ventures. Currently co-host of the Coolinary Trends Show (Thursdays 8pm PST) on Rant Radio Network (www.irantradio.com)
Hometown and Currently In: Carson, CA
What is a special memory you have about Filipino food?
While I have tons of memories of Filipino food from when I was a kid, the best memories I have are when I introduce people to Filipino food for the first time.
My old food truck (Tapa Boy) gave me a number of opportunities to see the awesome reactions of people trying the cuisine for the first time. The looks on peoples faces with they realize they just found their new favorite thing is priceless.
What is special and unique about your adobo?
My adobo uses techniques and ingredients not normally used (sous vide, duck, mushrooms, bourbon). I wanted to see how far I could push the idea of adobo, keeping similar flavors, but adding a bit of refinement.
Duck Breast with Bourbon Adobo Sauce
and Spinach Risotto
By Lawrence Fama
Adobo Base:
Assorted pork pieces
Mushrooms
1 onion, chopped
1 handful smashed garlic
4-5 bay leaves
1 heaping tb black peppercorn
3/4 cup red win vinegar
3/4 cup apple cider vinegar
1 cup soy sauce
3/4 cup chicken stock
Lightly sautee the first 6 ingredients.
Add the last 4 liquid ingredients,
bring to a simmer for 90 - 120 mins.
Strain liquid. Cool and reserve.
Duck Breast:
Duck breast
Garlic
1/4 cup Adobo base
Score duck breast.
Place duck in chamber bag with garlic and adobo base. Vaccuum seal bag.
Place in immersion circulator at 135F for at least 1 hour
Remove from bag and sear skin in a super hot skillet (Save the rendered duck fat).
Bourbon Adobo Sauce:
1 cup Adobo Base
1/2 cup bourbon
1 cup chicken stock
1 shallot, chopped
Cream
Add chicken stock and bourbon to saucepan on medium heat. Reduce by half.
Add shallots and adobo base. Simmer to reduce slightly.
Add a little cream to finish.
To Plate:
Slice duck breast on bias. Serve on top of risotto w/spinach.
Spoon bourbon adobo sauce over duck.
Sautee shimeji mushrooms in duck fat and use to garnish (optional).
Place sous vide egg yolk on top (optional).
What inspires you to make Filipino food?
It's a way to be more in touch with the culture. Not enough people know about our cuisine. I want to show people not just what Filipino food is, but what it can be.
Where do you think Filipino food will go in the next few years?
Hopefully, more people will get to know Filipino food. I hope to see Filipino food influences in fine dining situations.
If you can share your adobo with anyone dead or alive, who would it be and why?
Anyone and everyone. This dish is pretty damn delicious.
What makes you proud to represent the Fil-Am Community?
I'm proud to represent the Fil-Am Community because we're all pretty damn awesome.
Aside from adobo, name a Filipino food that everyone should try at least once: Kare Kare
If you had a round trip WORLD ticket, name 5 destinations you would like to go to, starting at LAX as your starting point:
Paris, Rome, London, New York, Tokyo
I've never been to Rome, London, or New York. I wouldn't know where to start in those places. I would want to just take in the whole scene while I was there. In Tokyo, I would probably try to hit up all the best ramen places. In Paris, I'd probably just wander the streets and head into random food shops.
Catch Lawrence and the Coolinary Trends crew every Thursday at 8:00 p.m. PST on Rant Radio Network
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Would you like to be a part of Project:Adobo?
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Would you like to be a part of Project:Adobo?
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