monkajimonkaji

In this series, we’ll be recreating famous dishes from both films and shows. But here’s the catch: We’re also making it plant-based. For this episode, we’ll be making Tina’s cauliflower steak from “The Bear.”

“The Bear” is an Emmy Award-winning show about a big-time chef who comes back to Chicago to help revamp their family business. So in “The Bear,” Tina creates a cauliflower steak using cauliflower and brussel sprouts—two things that are very expensive here in the Philippines. On a trip to Paris, I found that celeriac is very, very cheap in France. Celeriac has the same texture as singkamas. 

READ: The planetary diet with Mesa ni Misis

In my cookbook “Juana’s Table,” I found that it created a really, really good steak. The first trick is to find a singkamas that is big. In the season that we’re in, where it’s a little bit rainy, you’ll find a lot more of these really big singkamas as opposed to summer time, when they’re small and juicy. The singkamas nowadays, in the rainy season, are big and fibrous. 

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For the steak: 2-3 large jicama or singkamas, peeled and cut into 1/4 inch-thick steak-like slices Olive oil

For the mash: White beans or any beans, boiled Olive oil Salt Fresh rosemary

For the sauce: Soft tofu Capers Salt Mustard

For the garnish: Fresh rosemary Asin tibuok

While waiting, prepare the mash:

Tip: To adjust the thickness of the mash, add more olive oil, stock, broth or hot water.

Prepare the steak sauce:

Let’s plate!

• monkaji
• Tina
• Recreating
• cauliflower
• steak