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Chef LaudicoChef Rolando Laudico?s important memories have always been interspersed with food. After college he went to CIA (Culinary Institute of America) where he learned his culinary fundamentals. After his studies, he went to work inChamberry, France and Sydney, Australia. Naturally, Part of his culinary understanding comes from his various stays abroad and has inspired him to f2pcs Salmon Fillet (boneless and skinless)1 whole Salmon
Dill (chopped coarsely) 1 cup (loose)
Sea Salt 4 table spoons
Brown Sugar 2 table spoonsFreshly Cracked Pepper2 table spoonseature bistro-style dishes that redefine modern Filipino cuisine in his restaurant Chef Laudico Bistro Filipinoat the Fort, Manila.
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Filipino Dishes Seared Salmon Gravlax with “Sinigang sa Sampalok” Glaze