Erwan Heussaff makes pasta dish with edible Kiping

3 hours ago 2

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Kiping with Gamet Aioli

Photo courtesy of The Maya Kitchen

MANILA, Philippines — Kiping is known as the colorful leaf-shaped rice paper used as a decoration in the houses of Lucban, Quezon during the Pahiyas Festival in May. We know it is edible because it is made from rice flour.

In the Visayas and Mindanao, Kiping is made of grated cassava because cassava is plentiful in those regions of the country. It has always been a traditional, crispy wafer snack that is first colored, sun-dried, and then deep-fried in oil into puffed-up crunchy wafers, served with vinegar or latik. But in Luzon, we do not really snack on Kiping.

Celebrity content creator Erwan Heussaff “reminded” everyone of the traditional use of Kiping when he and his team at FEATR, a food storytelling platform that documents Filipino culinary traditions and regional ingredients, collaborated with The Maya Kitchen in a special cooking demonstration. He presented several dishes that make use of traditional Filipino ingredients, and one of them was Kiping with Gamet Aioli.

For this dish, Heussaff turned Kiping into crunchy wafers and served them with gamet aioli. He made the dip using gamet, a hand-harvested dried seaweed from Sta. Praxedes, Cagayan, known for its natural umami and mineral content. The gamet has to be dried in a dehydrator, but if you do not have your own, you can probably ask a chef or restaurateur friend who has one to do it for you. The rest of the process of making Kiping with Gamet Aioli should be easy.

Kiping with Gamet Aioli

Ingredients:

10 pcs. Kiping

2 packs gamet, washed, dehydrated, blended

1 cup canola oil

2 large egg yolks

2 tbsps. vinegar or lemon juice

Dijon mustard to taste

1 tsp, salt, or more, to taste

Procedure:

1. Fry kiping in hot oil, then set aside.

2. Wash gamet until rehydrated before straining and dehydrating in a dehydrator at 90°C or until dry. Blitz in a spice grinder and set aside.

3. Mix together egg yolks, choice of vinegar or lemon juice, mustard, and salt before slowly streaming in oil while blending with an immersion blender.

4. Top kiping with gamet aioli, or serve gamet aioli on the side as a dip.

*Makes 10 servings.

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