In a conversation with a friend the other day, I remarked how I felt oddly “at home” during my short visit to Japan in all its glorious neuroticism; a nation of rules, propriety, and arbitrary rituals. Completely unlike the “Bahala na” vibe of rural Antique, Philippines or the frenetic obsession with the new of New York City, Japan felt like a thick tome of step-by-step instructions accumulated over centuries of what one can and cannot do. One must not eat in public. One must not refer to someone of a higher status solely by their name. One must not sit on a tatami mat in a tea house with their shoes on. There were signs on how to properly eat your onigiri, signs on how to sit in the subway, signs on how to flush the hostel toilet (hold down for five seconds, then pull up, otherwise not enough water will flow), and signs on how to properly make a bed (put one sheet over the mattress, then another over that, then sleep in between the sheets). I adored the liberating restrictions. There was no guesswork as to how to act and where some saw an overly stuffy way to live, I saw order in an otherwise chaotic world. The steps one had to take in order to get a glimpse of the Tsukiji Market auction were no less onerous.
// Late night, multiple trains from Narita to Tokyo Proper. つかれった
// Past midnight, a 24-hour Sukiya diner across from the hostel. お腹すいた
“But that’s not reeaalllly Filipino food though isn’t it?”. Definitely an if-I-had-a-penny question if I’ve ever heard one mentioned. Talking about the cultural aspects of food is so difficult that I’m constantly tempted to drop the label and just call it…”food”; pure, unadulterated, homogeneous, boring, it-just-is, food. Of course that’s just as irresponsible as creating imaginary divisions by arguing what makes a food Filipino (or *gasp* “authentic”) enough but it’s tempting nonetheless. But what IS Filipino food anyway? Who gets to decide and mandate the confines by which it’s labeled by? Is there some tome or someone’s lola I can just go to and get a final say?
In this lookback of the first #FKEDUP live collaboration in Boston this past February, Paolo Espanola and Sarahlynn Pablo reflect on the team’s brunch pop-up and participation in a regional conference for Asian-American students.
It takes a certain kind of muted masochism to pull off a pop-up: embracing the uncertainty, unfamiliarity, and heightened stress that comes with these one-off engagements that lack the full commitment of owning your own space. In our case, masochism took the form of a crew that’s never met in person, a venue smack dab in the middle of Winterfellian Boston, and a cuisine that hasn’t quite broken into the local populace’s psyche quite yet. Now, I don’t want to make it sound like we were in the throes of despair as we peeled over 60 lobster tails during prep night…but we definitely preferred the raucous music playing on the kitchen speakers to what must have been bubbling anxiety underneath; courageous denial, so to speak.
The menu – a far cry from Filipino dishes of long ago – seemed more fitting for a sun-soaked Californian patio, not the gloomy slush that covered the streets: Longganisa Scotch Eggs? Chicken Inasal and Atsara na Mangga? No one asked whether the steady snowfall would mean we soft-boiled too many eggs. No one asked whether the unsuspecting populace would “accept” our version of Filipino food. And when a tita – the venerable judge of Filipino food – called and said she would rather eat in Chinatown where it’s cheaper since we weren’t offering some sort of “show” along with brunch service, we hardly had the time to panic.
And so we waited breathlessly during those first few hours; waiting for signs that they’ll like our food. That’s the paradox of how we were cooking Filipino food: reckless abandon by a people so concerned about what “they” will think of our food. “Baka ‘di magustuhan ng mga Kano!” [“Maybe the Americans won’t like it!”] The feeling that perhaps our cuisine isn’t good enough…not refined enough…not pretty enough to warrant a proper brunch service; food that belongs in the dimly lit turo-turos and not the airy pub-cum-brunch hall we found ourselves in.
Then again, we weren’t really cooking Filipino food, were we?
A few weeks ago, #FKEDUP collaborator UniPro posed the question:
“What Filipino food/dish do you identify with the most and why?”
I cringed when I saw the response by contributor Cris Mercado: Bangus (aka the Milkfish), that rich, fatty fish that’s got the soft creaminess of its namesake. I’m still traumatized by the one time I accidentally swallowed one of its tiny bones and was rushed to the hospital, too scared to breathe. I’m glad I didn’t let that stop me from seeking out its crisp skin and salty flavors again as I would have led the rest of my life deprived of this truly unique and flavorful fish!
Here’s Cris’s piece, a veritable ode to a fish that makes you work for it!
My Milkfish Brings All The Girls To The Yard!
by Cris Mercado
If we truly are what we eat, then I’m Bangus – otherwise known as Milkfish. But I’m not that sanitized, boneless small version you see at restaurants. I’m grown. I’m full-flavored and I’m prickly as hell. See that’s the thing with me and Bangús: It will take some patience and effort to enjoy the unique taste we bring.
Every year, a group of tastemakers and trenderati pontificate on what they believe are going to be the top food trends for this year. Whether or not these trends are actually just self-fulfilling prophecies is beyond us. However, one particular “trend” that’s consistently made it in recent years, from Andrew Zimmern proclaiming it the “next big thing” in 2012 all the way up to this year’s list, is “Filipino Food. It’s supposedly going to gain a huge following, an increased appreciation outside of the iconic adobos and halo-halos, and ever more restaurants pushing our heady flavors to the hungry masses. But what exactly does saying Pinoy food is a 2015 trend mean? Filipino cuisine is such a rich topic, full of historical context and ripe with stories that to say it’s a “trend” this year is quite an oversimplification and implies we’re being given a limited time on the proverbial stage to strut our stuff! What does “trendiness” look like? Prolific to the point of cheap Pinoy takeout via Seamless? A Filipino Michelin-starred restaurant on Park Avenue? Whatever your opinion is, we’re just as excited as you for the opportunities Filipino cuisine faces this year!
Elected by a not-as-secret sect of foodies (us….duhhh), we’ve tasked ourself on compiling the next stages in the evolution of the Filipino cuisine and why we believe this is one “trend” that’s going to be around for a while.
To say it was humid that day was an understatement. Having to walk 15 blocks to the supermarket in a polo and jeans, walk back with several bottles of patis and coconut oil, and then proceed to cook in a sweltering kitchen with an industrial size oven and gas range on full blast? Yeah…humid my ass. It was in these conditions that I first met Sarahlynn of Filipino Kitchen (and a few months later, her co-conspirator Natalia) as I sous chef’d (is that even a verb?) for my friend Yana Gilbuena of the SALO Series (covered said dinner here and a previous one here). We didn’t speak much. Just a few pleasantries and some polite commentary on the bangus that was dripping its guts onto my arms.
It wasn’t until several semi-chance encounters here in NYC and in Chicago when the thought of collaborating came up. I’m an automatic supporter of food bloggers and side hustlers and when we got into a conversation around Filipino food culture in the middle of a loud beercade in Lakeview, Chicago, I had a feeling we were going to be working together soon. Well that soon is right now and without further ado, I’d like to introduce our first post in this #FKEDUP series care-of the Filipino Kitchen gals featuring the best Pinoy eats of 2014. (Disclaimer: this list is neither comprehensive nor definitive…that’s where you come in! Think anything’s missing from this list? Let us know!) Let’s get to it!
Oh wow…it’s been a good minute since my last post and boy let me tell you…it feels like I’m starting over again!
For those who’ve been asking me what ever happened to the blog and what culinary adventures I’m been throwing myself into, suffice it to say that it’s been a wild ride and perhaps I’ll write about it some other time.
For now, just know that the Errant Diner is back and has some straight up delisyoso news! I’ll now be posting on the regular and the blog is back in business!
(Talenti Gelato e Sorbetto is located in Bryant Park on 40th bet. 5th & 6th, open from 11:30 AM – 8 PM, only open through summer)
Fellow desk rats! Short update since New York weather has been blessedly gorgeous as of late (not hot enough to plaster you in sweat, enough of a breeze to blow the smell of Wall Street back). The stand previously occupied by Magnum Ice Cream Bars last summer has been replaced by Talenti Gelato e Sorbetto (bonus points: they’re from Minneapolis!). I was initially disappointed seeing as the decadent and guilt-inducing Magnum bars were a solid pick-me-up on days I stared longingly outside between marathon Excel runs. However, a quick look-see on the brand (which doesn’t seem to have a backstory on their website leading me to think they’re secretly owned by Nestle or some other conglomerate) shows plenty of ecstatic customers, enticing flavors, and a focus on proper ingredients and methods.
The server said they rotate flavors every week and a half or so. Great! Since the flavors currently on sale skewed more towards the “warm” and “hearty” (think caramel, dark chocolate, peanut butter) vs. light, summery ones (the Alphonso Mango on their website sounds bomb!), I bookmarked the place for a 2nd or 3rd try. Yes…I’m unabashedly using an excuse to go back multiple times.
A single scoop goes for $4.5 and a double goes for $6 (I think…the sight of frozen desserts usually short-circuits my capacity to remember important details). The scoops are generous, they’re open till 8 PM, and they’re an official sponsor of the movie nights in the park! The only downside is that some of the flavors had visible ice crystals on it, causing a slightly unpleasant “freezer-burn” feel to the Southern Butter Pecan scoop I got.
A second try perhaps? Anyone in the New York area want to test all their flavors with me?!