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 at the idea of using Filipino food as a part of some fusion cuisine when Filipino food itself is already a fusion of Chinese, Indian, Spanish, Malay & American cuisine.Isaw. Dinuguan. Pinackbet. Kare kare. Bagoong, kalamansi, patis condiments. Balut. If you can't get people to like this you might as well just serve them Filipino spaghetti.
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Jan 19, 2016 09:05
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| # ¿ Apr 28, 2024 13:45 |
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Dr. Tommy John posted:Add vinegar calamansi tamarind and maybe a little offal and you can make like 90% of the staples. Pancit is pretty easy to make & a great gateway Filipino dish. Adobo is also easy mode for beginners (vinegar, soy sauce, garlic, meat, braise until tender) with tons of variations. Still kinda torn about your idea to fuse Caribbean with Filipino but I may be a purist because Filipino food can be really varied depending what region you're from. That said I always feel that some Filipino restaurants fail because Filipino clientele can get too hung up on "this isn't how Lola made it!" Then again, if you don't have that many Filipinos in your area that wouldn't be an issue. In a weird way you may be better off with a simpler/stripped down menu that can appeal to a broader audience. Chinese food in America is really nothing like what it's like back in the mainland, where dishes can also vary by region. I do wish you the best of luck on your endeavours, OP. If I'm ever in Toronto I'll see if you're around & ask for a nice bowl of dinuguan.
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Jan 19, 2016 22:00
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Dr. Tommy John posted:Our jerk chicken adobo sort of highlights that. Its fusion when you see it on paper, but it tastes like one cohesive dish that doesn't require an adventurous palate or familiarity whatsoever. Now that you mention it this sounds kinda neat. What other fusion dishes do you plan on making? I believe there's some Caribbean goat recipes that could be fused with caldareta.
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Jan 19, 2016 22:47
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