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POLVORON

Part 2 of Chef Miko Aspiras' Madrid Fusion Presentation

Story by Gabby Cantero April 12th, 2016

In part 2 of Chef Miko’s presentation, he presents innovation. A look at reinventing a traditional local delicacy and turning into something new.

This is the visual story of Chef Miko’s take on Polvoron.

A variety of local ingredients used in Chef Miko’s polvoron.

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The polvoron color palette of the chef.

These are local ingredients dehydrated, dried and pulverized to make different kinds of flour.

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Polvoron de aspiras

I. Adlai & sweet sorghum flour, sheep’s milk, guyabano & sesame seeds.

II. Pumpkin seed flour, local orange, local cinnamon, caramel, cashew butter & d’argent leaf.

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III. Ube (Purple Yam) flour, coconut solids, coconut flour, coconut milk & thickened ube.

IV. Calamansi flour, carabao’s milk & pili nut butter.

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V. Strawberry flour, goat’s milk powder, carabao’s butter, pâte de fruit & strawberry glaçage.

VI. Sweet corn and wheat flour, pili butter, carabao’s milk, pili croustillant & polenta meringue.

VII. Tuyo and black rice flour, squid ink milk, carabao’s butter, puffed black rice & pulpo.

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Polvoron by Chef Miko Aspiras.

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