The Star's article on Chef PedroThis
article is from
The Star Online__________________________________________________________________________
Tuesday June 14, 2005
Spanish and Western influences in Cuban dishes
Story and photos by SALINA KHALIDKITES RESTAURANT
Pan Pacific Glenmarie Kuala Lumpur
1 Jalan Usahawan U1/8
Seksyen U1
Shah Alam
Tel: 03-7803 1000 ext 7321
Business Hours: Daily, 6.30am-midnight
The Cuban cuisine promotion ends on June 17
OTHER than its seductive Latin dances and the aromatic cigar, Cuba is also known for its cuisine.
However, when compared with Mexican cuisines, Cuban dishes are comparatively mild.
"We do not use a lot of chilli and spices in our dishes compared with Mexican food", said guest chef Pedro Manuel Reyes Corona.
"Since the country is surrounded by water, we use a lot of seafood in our dishes complemented with tomatoes", he added.
The 63-year-old chef will be promoting Cuban cuisine at the hotel until June 17. The food promotion is part of the Festival Cubano, which is a nationwide event celebrated in Cuba.

Corona will feature some of his favourite
Cuban recipes during the promotionOther than food, the promotion also features cigar-rolling demonstrations and Cuban wines.
Corona hails from Havana, Cuba, and has 30 years of culinary experience. He has worked with many hotels in his home country as well as abroad and has also written a book on Cuban cuisine entitled
Nuestra Cocina.Corona said Cuban cuisine was strongly influenced by its history and so the Spanish and Western influences in its recipes.
"We also eat a lot of Italian dishes like pasta and pizza", Corona said.

Cuban cuisine has many recipes for appetisers.
This dish combines chicken with mayonnaise.The standard lunch is normally a combination of three to four dishes comprising soup, main dish and dessert. Rice, other than bread, is a staple.
One of the more interesting dishes was the Moros y Cristianos, which is rice mixed with black beans.
The beans have to be boiled for a few hours before they are cooked with the rice.
Spices like cumin and garlic as well as olive oil are included for added flavour, and the olive oil prevents the rice from sticking together.
Also served during the food review was the Creiollo Fried Chicken, which had marinated chicken cuts coated with special ingredients and deep-fried until golden.
Coppelia, which is a Cuban ice-cream brand, is also featured during the promotion, which will highlight different sets of menus.

Cuban icecream CoppeliaThe promotion, which is priced at RM50++ per person, is available for dinner only.