An Extracurricular Food Project

This Month's Film: Magnifico
Cuisine: Philippine

Every month, I create several menus for a magazine in Macon, Georgia. It's always creative and fun, and a welcome alternative to a steady diet of Asian food. This time, it's an elegant ladies' lunch featuring Salmon & Cucumber Finger Sandwiches, a Bibb and Watercress Salad with Raspberry Vinaigrette, Lobster Bisque, and Crème Brulee.

To subscribe to Chopstick Cinema's monthly menu and film review, send e-mail to cheiter at thingsasian dot com

11:38 PM PST Permalink |

Crème Caramel

This Month's Film: Magnifico
Cuisine: Philippine

This is a variation of a dessert that I made for an earlier Philippine menu. Only last time, I made it with coconut milk, this time I made it with evaporated milk. Both were delicious.

The recipe starts with a simple sugar caramelization that becomes the golden layer on top. And the rest of the dish is a simple custard of eggs, milk, sugar and vanilla. Once it's ladled into the custard cups, they go into a water bath in the oven for about 40 minutes. Easy and elegant.

The recipe will be posted at the end of the month along with my 'Magnifico' film review.

For questions, comments, or to subscribe to Chopstick Cinema's monthly menu and film review, send e-mail to cheiter at thingsasian dot com

11:35 PM PST Permalink |

Pork Adobo

This Month's Film: Magnifico
Cuisine: Philippine

Adobo is such an easy and satisfying dish. And since it's slow-braised, for this adaptation, you can use most any cut of pork. Believe it or not, I used pork neck bones. They are such an economical cut with so much flavor, and there's always plenty of meat on 'dem bones. The heart of this dish is the vinegar, which not only helps tenderize the meat, but adds a slight tartness that balances the fat content. And there's lots of garlic in the recipe, plus a little soy sauce for depth. Served over rice, Pork Adobo makes a very hearty and satisfying meal.

The recipe will be posted at the end of the month along with my 'Magnifico' film review.

For questions, comments, or to subscribe to Chopstick Cinema's monthly menu and film review, send e-mail to cheiter at thingsasian dot com

11:24 PM PST Permalink |

Shrimp Escabeche

This Month's Film: Magnifico
Cuisine: Philippine

This was a fantastic variation on the fish version of escabeche. The sweetly piquant escabeche sauce is the perfect complement to the delicate flavor of the shrimp. The last time I made escabeche, I prepared the sauce separately and served it over a whole baked fish. This time, I prepared the sauce, pan grilled the shrimp, and combined the two on the plate. Definitely one for the permanent recipe file.

The recipe will be posted at the end of the month along with my 'Magnifico' film review.

For questions, comments, or to subscribe to Chopstick Cinema's monthly menu and film review, send e-mail to cheiter at thingsasian dot com

11:14 PM PST Permalink |

Pancit Noodles

This Month's Film: Magnifico
Cuisine: Philippine

With the addition of peppery Portuguese-style linguica, this noodle dish is a really zesty variation of the more common chicken and seafood version. The spicy sausage added extra flavor and substance to an otherwise light noodle dish.

The recipe will be posted at the end of the month along with my 'Magnifico' film review.

For questions, comments, or to subscribe to Chopstick Cinema's monthly menu and film review, send e-mail to cheiter at thingsasian dot com

11:04 PM PST Permalink |

Salmon Kinnilaw

This Month's Film: Magnifico
Cuisine: Philippine

This is a variation on a tasty recipe I used for my first Philippine menu a couple of years ago. The first time, I used a firm white fish (orange roughy, I think) and the marinade/dressing called for coconut cream. This time, I used salmon, added avocado, and omitted the coconut cream. So it's raw salmon with avocado and mango in a lime and rice vinegar marinade, seasoned with ginger and jalapenos, a light and lively start to a tropical meal.

The recipe will be posted at the end of the month along with my 'Magnifico' film review.

For questions, comments, or to subscribe to Chopstick Cinema's monthly menu and film review, send e-mail to cheiter at thingsasian dot com

11:02 PM PST Permalink |

Deep Fried Lumpia

This Month's Film: Magnifico
Cuisine: Philippine

In nearly four years of creating dishes for Chopstick Cinema, this is one of the tastiest little appetizers I have ever made. I already had a batch of leftover crepes in the freezer that I'd been saving for just that purpose, so all I had to do was stir-fry the filling, and assemble and deep-fry the lumpia. The filling is a combination of garlic, onions, grated carrot, shredded cabbage, and bits of cooked chicken, flavored with oyster sauce and patis. I made only a small batch of a half-dozen, and they were so delicious that I was tempted to eat them all myself without saving any for my son Will to taste. But being the sweet mom that I am, I resisted the urge and saved the last two for him.

The recipe will be posted at the end of the month along with my 'Magnifico' film review.

For questions, comments, or to subscribe to Chopstick Cinema's monthly menu and film review, send e-mail to cheiter at thingsasian dot com

11:01 PM PST Permalink |

Spotlight on Spice: Chorizo

This Month's Film: Magnifico
Cuisine: Philippine

Although the Philippines are part Southeast Asia, their culture and cuisine were strongly influenced by Portuguese traders during the Colonial Period. Therefore, Philippine food contains both Asian and Iberian elements. One such ingredient is chorizo, a spicy pork sausage often used in Philippine dishes.

Chorizo comes in many styles and forms, and the Philippines even have their own distinct adaptation of chorizo. Some chorizo is finely ground and heavily spiced bulk sausage, which comes in a non-edible casing. Other forms of chorizo are hard-cured, smoked sausages similar to salami and pepperoni. The bulk type must be cooked, however, the cured style may be sliced and eaten as is. The spice contained in both types comes from dried, smoked red peppers.

Portuguese chorizo (chouriço) is made with pork, fat, wine, paprika and salt, extruded into an edible casing, which is then smoked and dried. Another peppery Portuguese sausage called linguica is similar to Italian pepperoni.

The Philippine variety of chorizo is called longaniza, which maybe made from pork, chicken, beef, or even tuna, and is flavored with regional spices. In the region of Lucban, chorizo is heavily flavored with garlic. Guagua-style chorizo is very salty, and the variety of Philippine chorizo known as longganisang hamonado is sweet and smoky.

For my 'Magnifico' Philippine Pancit noodles, I will be substituting Portuguese-style linguica, since that's the closest I can come to the hard-cured variety of Portuguese chorizo in our local markets.

For questions, comments, or to subscribe to Chopstick Cinema's monthly menu and film review, send e-mail to cheiter at thingsasian dot com

11:06 PM PST Permalink |

Shopping for My "Magnifico" Philippine Menu

This Month's Film: Magnifico
Cuisine: Philippine

Shopping for my 'Magnifico' Philippine menu required several stops. One for the basics, one for the Asian ingredients, and another for the sushi-grade salmon to make the Kinnilaw. The basic list included eggs, flour, sugar, cooking oil, vermicelli noodles, evaporated milk, ginger, garlic, bell pepper, carrots, scallions, onion, cabbage, limes, chicken, pork, shrimp, and linguica. And for Asian specialty ingredients, chili garlic paste, sesame oil, coconut milk, soy sauce, patis, and rice vinegar.

For questions, comments, or to subscribe to Chopstick Cinema's monthly menu and film review, send e-mail to cheiter at thingsasian dot com

12:59 AM PST Permalink |

Faith and Begorra! 'Tis St. Patrick's Day!

This Month's Film: Magnifico
Cuisine: Philippine

I've got a goodly measure of Irish blood flowing through my veins, and although I don't really celebrate the occasion anymore, growing up a good Catholic girl in a school with Irish nuns, it was always a big day for us as children. We were allowed to forego our blue-and-white pin-striped school uniforms for the "wearin' of the green," and there was always a classroom party with green cupcakes and lime Kool-Aid. And heaven knows, in all my years tending bar, I've served enough green beer to float a yacht! But there will be no green brew in my household today. I'll be in the kitchen most of the day making Philippine food instead.

For questions, comments, or to subscribe to Chopstick Cinema's monthly menu and film review, send e-mail to cheiter at thingsasian dot com

12:01 AM PST Permalink |

Sources for Philippine Ingredients

This Month's Film: Magnifico
Cuisine: Philippine

Most cities of significant size will have either a Filipino market, or an Asian market that carries products from the Philippines. The nearby city of Vallejo CA, just a few miles down the road from where I live, there is a fairly large Filipino community, so for me, ingredients to make Philippine cuisine are easy to come by. However, if you live in an area where there isn't a local source for Philippine ingredients, you can order them online at Pilpinomart.com.

For questions, comments, or to subscribe to Chopstick Cinema's monthly menu and film review, send e-mail to cheiter at thingsasian dot com

11:25 PM PST Permalink |

Philippine Serving Dishes

This Month's Film: Magnifico
Cuisine: Philippine

When I think of the Philippines, I think of bright tropical colors, with lots of bamboo and polished hardwood, a motif that is easy to render on a home dinner table with the right components. My own servng ware inventory has lots of possibilities. I got lucky on a thrift shopping jaunt a couple of months ago and stocked up on an array of plates, bowls and side dishes in bright colors, and a trip to San Francisco's Japantown 'dollar store' last year yielded an abundance of bamboo trays and placemats. So setting a table for the dishes on my 'Magnifico' Philippine menu will be easy this time.

For questions, comments, or to subscribe to Chopstick Cinema's monthly menu and film review, send e-mail to cheiter at thingsasian dot com

12:13 AM PST Permalink |

Special Philippine Cooking Utensils

This Month's Film: Magnifico
Cuisine: Philippine

As best I can tell, Filipino cuisine requires no special cookware. Of course, any meal is always easier to prepare with modern conveniences such as an electric rice cooker and grill, both of which I have. But other than that, I think my basic set of non-stick cookware, plus my wok will serve me just fine for this meal.

To subscribe to Chopstick Cinema's monthly menu and film review, send e-mail to cheiter at thingsasian dot com

12:10 AM PST Permalink |

Beverages to Go With a Philippine Meal

This Month's Film: Magnifico
Cuisine: Philippine

With the exception of the Muslim population, the consumption of spirited beverages is an integral part of everyday life in the Philippines. Bars and outdoor beer gardens are popular meeting spots for the locals, where Tanduay is a preferred brand of rum, and San Miguel beer is not only the most prevalant local brand, but is also exported to countries around the world.

The rural areas are known for several types of home brews, including a wine called tuba, made by extracting the sap of the coconut trees, which is then allowed to ferment. This same coconut sap can also be distilled into a stronger spirit called lambanog. In the Cagayan Valley, the Ybanag people make a very strong corn spirit called layaw, and in the northern province of Luzon, a wine called tapuy is fermented from rice. The Kalinga and Ilocano people make a sugarcane wine called basi, and the vineyards of Cebu and Ilocos produce wine made from grapes.

The coconut wine sounds especially appealing, but if I can't find any, a nice cold San Miguel will do nicely as an accompaniment for my 'Magnifico' Philippine dinner.

For questions, comments, or to subscribe to Chopstick Cinema's monthly menu and film review, send e-mail to cheiter at thingsasian dot com

12:01 AM PST Permalink |

Deciding on My 'Magnifico' Philippine Menu

This Month's Film: Magnifico
Cuisine: Philippine

Appetizer: Deep Fried Lumpia
Salad: Salmon Kinilaw
Noodles: Pancit Bijon Buisado
Main Course: Shrimp Escabeche and Pork Adobo
Side Dishes: Jasmine Rice and Spanish Pickles
Dessert: Caramel Custard

For questions, comments, or to subscribe to Chopstick Cinema's monthly menu and film review, send e-mail to cheiter at thingsasian dot com

11:41 PM PST Permalink |