Island Fare
'Good morning! Ligaya Mishan has a terrific article in The Times today, a primer on Filipino cooking that examines the cultural influences (Chinese, Malay, Spanish) and dominant ingredients (vinegar, calamansi, soy, fermented fish paste) of a cuisine that is slowly and deliciously making its way into the mainstream of American dining.
To go with her story, she delivered three smart new recipes I think you’ll want to make very soon. One is for kare-kare (above), an oxtail stew in peanut sauce, adapted from a recipe that the New York restaurateurs Nicole Ponseca and Miguel Trinidad have in their forthcoming cookbook, “I Am a Filipino.”
The second is for pork sinigang, a tamarind-punchy rib-and-vegetable stew of immense deliciousness, a recipe adapted from the cooking of Tom Cunanan of the restaurant Bad Saint in Washington, D.C. You’ll want to eat that with a lot of rice.
And then for dessert, try this recipe for mango royale, a no-bake cake adapted from one by Isa Fabro of IsaMADE in Los Angeles. Oh, man.
There are quite a few other Filipino recipes on NYT Cooking, if the kare-kare doesn’t move you. We’ve got one for the delicious stuffed meatloaf known as embutido, and another for the festive coconut-rice cake called bibingka. Here’s a restorative rice porridge, mellow and gingery: lugaw. And there are adobos to argue over, since each family makes the dish differently, rich and vinegar-salty. We have recipes for ones made with beef short ribs, with pork, with chicken.'>>>
https://www.nytimes.com/2018/03/14/dining/island-fare-newsletter.html?