Latest news with #FilipinoCuisine
Yahoo
24-05-2025
- Entertainment
- Yahoo
Friday after 5 kicks off in Owensboro
OWENSBORO, Ky. (WEHT) — The first Friday after 5 of the season is wrapping in Owensboro. Several thousand people were expected tonight, which organizers say is a great turnout after canceling last week's event due to severe weather. 'I hope we are prepared,' says Jerome Hernandez. For some, it is their first time. Jerome Hernandez and his wife moved to Owensboro from the Philippines over a decade ago and brought their authentic homeland cuisine with them. Tonight, they shared that taste with the crowds at Friday after 5 with their food truck called 'Mangkok Filipino Cuisine.' 'Filipino food is actually not really known yet. But we came over here to Owensboro to introduce our Filipino culture,' Hernandez says. The couple says they are known for their pork skewers and have been cooking non-stop today for a steady line of customers. 'I'll give the credit to my wife because she came up with all of this, and she came up with the ingredients and everything. We are nervous, and we have been quite busy, but we are bringing it all we have,' says Hernandez. Down the street is the booth 'Craft OBKY,' a mobile bar that sells alcohol and mocktails. It also says lines of people on Friday after 5. 'It has been absolutely amazing, you could not ask for better weather…a great day to come out after missing last week due to the bad weather,' says Whitney Cox, the mobile bar owner. Cox says they almost sold out within the first few hours of opening. Organizers say 10 to 12 thousand people came out tonight, which they say is largely due to the performance lineup. 'Just because of the Ikons of Rock tour, everybody said they were coming, so we should have expected this. It is kind of out of our scope, so we are really excited. We can expect a crowd like this every week, it looks like. We are just glad we could bring this level of performers to the Tri-State area,' says Gabby Knight, the treasurer, Friday After 5 board. Copyright 2025 Nexstar Media, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.
SBS Australia
23-05-2025
- Entertainment
- SBS Australia
Adobo five ways, made with love from five migrant stories
Bendigo based Fil-Aussie Chef Anton Lim will prepare the Chef's long table with five different adobo recipes. Chef Anton shares how every adobo recipe in his book comes with their own unique story, one of which is his own mother cooking big batches of adobo then stored in big jars. Every region in the Philippines also have their own adobo recipe, from pork or chicken meat cooked in vinegar or cooked with soy sauce or coconut milk. 📢 Where to Catch SBS Filipino
New York Times
22-05-2025
- General
- New York Times
This Filipino Chicken Soup Heals and Restores
The first time Jill Damatac made adobo, when she was 26, she boiled the meat for two and a half hours, until it was purged of moisture, purpose and soul. The meager pinches of ginger and garlic that went into the pot came desiccated, in jars. What wound up on the plate was 'a salty recollection of sauce,' she writes in her memoir, 'Dirty Kitchen.' She did not know how to make adobo, or any Filipino dish for that matter. She had stopped eating the food of her childhood and of her ancestors — had almost stopped being Filipino, 'as a form of survival,' she writes. She was trying to be wholly American, to hide her secret: that although she had lived in the United States since she was 9, alighting in Newark after a journey of 30 hours and three planes, her family was never able to obtain official papers; that she was undocumented. Like many children of immigrants, she had to find her way back to her heritage, to approach it almost as an outsider. She turned to old cookbooks and trawled the comments section of Panlasang Pinoy, an online trove of Filipino recipes. The more she researched, the more curious she became about older, precolonial traditions, particularly among her father's people, the highland Ifugao of the Cordillera region of Luzon. So often, she told me, these were sensationalized as exotic relics and 'noble savage stuff.' You could call it a chicken soup, but understand that this is a merely literal description. Pinikpikan 'is not primarily cooked for pleasure,' Damatac writes. 'It is eaten as the final part of a holy ceremony, which must appease the gods and offer compensation to a displeased universe.' When a member of the family falls ill, the mumbaki comes. To cook is to cure. If you are tender of heart, you may prefer to skip to the next paragraph. For in this ritual, there is no veil between life and death. The root of 'pinikpikan' is 'pik-pik,' 'to beat,' and historically the people who eat the dish must first stand witness as the chicken, the required sacrifice, is struck with a stick — softly, according to accounts, if that is of any comfort — to make the blood rise under the skin. Damatac writes about this forthrightly. This is who we were, she says: 'We need to be seen throughout all our incarnations in time.' (Today the practice is banned under the country's Animal Welfare Act.) If you cannot find a traditional healer, there is another form of medicine: tinola, a chicken soup that is more earthbound, perhaps, but no less restorative. It rewards patience, as its subtle flavor 'does not bloom, soft and gentle on the tongue, until the second mouthful,' Damatac writes. There are echoes of pinikpikan in its profusion of ginger, bringing a sweet heat; peppery malunggay (moringa) leaves in their mysterious fractals; chayote, kin to squash but as bracing as an apple, for a clean, juicy bite. Patis (fish sauce) stands in for salt. Damatac, who chose to self-deport in 2015 and is now, at age 42, a British citizen, recalls how her lola (grandmother) made tinola, with the whole chicken, in a 'chuck everything in the pot and deal with it' way. In her own version, she uses just thighs and drumsticks, with skin and on the bone, and bronzes them before submerging them in chicken stock and setting to a simmer. (For only 20 minutes: She has learned her lesson.) One part of her heritage that she never lost: her love of chicken skin. She buys extra from the butcher and crisps it, starting the pan cold and letting the heat rise, watching as the fat melts and sputters. She serves it with the tinola, adding it as a topping at the last possible moment, so it won't soften and sink in the broth. She likes the shatter, the dark shards of gold between her teeth. It comes with a touch of déjà vu, as she writes about adobo in her book: 'as if you have had it before, in a past life, when you were loved and well fed.'
New York Times
18-05-2025
- Entertainment
- New York Times
An Undocumented Life, With Recipes
There was a moment when it seemed as if every memoir came bearing meals: Childhood reminiscences coalesced around inherited cream-cheese cookies; gnarled, beloved hands kneaded dough; each chapter concluded with a cozy, edible coda. Jill Damatac's unblinking 'Dirty Kitchen' is nothing like this. Fueled by a lifetime of disillusionment, Damatac's fierce book may include chapters named 'Spamsilog' and 'Halo-Halo,' but the author, a British Filipino filmmaker and writer, makes no effort to lull the reader into complicity. 'When you're drunk, this is exactly what you want,' she recalls Anthony Bourdain saying about the Philippine dish called 'sisig' on his TV show. 'In truth,' Damatac retorts, 'sisig is a dish of making do. Of eating what must be eaten in order to survive. … Sisig is what Filipinos eat when all the best parts are taken by occupying American forces.' Oh, and to make it, you'll need pigs' ears and pigs' cheeks, as well as calamansi juice, bird's-eye chilies and sugar cane vinegar. There are no shortcuts; Damatac and her recipes are not here for your convenience. Born in Manila to a middle-class family, Damatac came to America with her mother and sister in 1992, when she was 9, to join her father, who had overstayed his tourist visa. Her mother, who had worked in banking, was unable to get a work visa as Filipinos were eligible 'only as health care and domestic workers.' The family plunged into the shadow world of the undocumented: 'Add pulverized dreams to water, and stir.' They shuttled between the homes of relatives, many of whom regarded them with scorn. Damatac's once-affectionate father, embittered by the indignities of his new life — 'the mistake he made and doubled down on for 30 years' — became relentlessly, brutally abusive. Damatac's culinary memories from these childhood years are not nostalgic. Theirs was the diet of American poverty: cut-rate groceries from the supermarket where both parents found work using doctored Social Security cards and later, when her mother managed to get a job at a bank, frozen Salisbury steak and SpaghettiOs. The recipes that intersperse the text — fragmented, narrative — serve as both escape and reminder, toggling between the ancient past of Indigenous myth, layers of colonial scarring, childhood, the present. Damatac managed to immerse herself in schoolwork, becoming a spelling-bee champion. Occasionally, a well-meaning teacher asked about her bruises, or tried to encourage her academic potential. But, schooled by her parents in the importance of secrecy, Damatac evaded their interventions. When she insisted on attending college, her parents were terrified and furious. When she fell into depression — and made her first suicide attempt — she lost her scholarship. An aunt's husband sexually assaulted her; Damatac became pregnant, had an abortion and, when she told her aunt, was vilified by her family. She lived precariously in New York, taking under-the-table jobs, grappling with severe depression and loneliness. The only legal proof of her existence, a Social Security card, was used by her father to take out endless credit cards. And yet, she persevered. She observed and studied from her vantage point between worlds. Eventually, she taught herself to cook her birth country's food. But Damatac's eventual emergence from this purgatory — the gradual accretion of friends, unconditional love, education — is not presented as any sort of inevitability or happy ending. Damatac chafes at becoming a part of 'the same imperial machinery' that has dominated her life; she feels shame at her security. This is not an easy memoir, nor should it be. Damatac writes, she says, 'to document myself into existence.' And, as she says of some of her recipes, it will serve many.
SBS Australia
13-05-2025
- Entertainment
- SBS Australia
Calamansi Cannoli: Italian chef puts a Filipino twist on classic Sicilian dessert in Melbourne
Italian chef Dario Di Clerico is one of the owners of Cannoleria in Victoria, Australia. Cannoli is a popular Sicilian dessert in Italy. FilOz Flavours is a trade event and masterclass led by renowned chefs in Melbourne — Australia's culinary capital — featuring three key ingredients of Filipino cuisine: ube, calamansi, and Philippine mango. Commercial Consul Emmanuel Ang expressed pride in the growing recognition of Filipino food and flavours in Australia's culinary scene. He also affirmed their readiness to assist businesses seeking to connect with suppliers from the Philippines. SBS Filipino 13/05/2025 12:36 A beloved Sicilian dessert, cannoli features a crispy fried shell filled with sweet ricotta cream — crunchy, creamy, and rich in flavour. A true Italian classic enjoyed around the world. Credit: Cannoleria FB Page A beloved Sicilian dessert, cannoli. Credit: Cannoleria FB Page Founded in 2018 by acclaimed cheesemaker Giorgio Linguanti and chef Dario Di Clerico, Cannoleria was born from a shared passion for quality and authenticity — a reflection of their commitment to creating the perfect cannoli, crafted with care and tradition. Credit: Cannoleria FB Page 📢 Where to Catch SBS Filipino 📲 Catch up episodes and stories – Visit or stream on , , and
