This event takes place in the CCFE Solutions Salon at CSI Spadina, 192 Spadina Ave., Suite 501

A Filipino may denationalize himself but not his stomach. He may travel over the seven seas and the five continents and the two hemispheres and lose the savor of home and forget his identity and believe himself a citizen of the world. But he remains ― gastronomically, at least ― always a Filipino. For, if in no other way, the Filipino loves his country with his stomach.

― excerpt from “Where’s the Patis?” by Carmen Guerrero Nakpil

Image credit: Carinderia, Illustration by José Honorato Lozano (1847), Biblioteca Nacional de España.

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The cooking methods of the Philippines have been defined not just by its geography, but also through centuries of trading and colonization. Traditionally souring agents – like vinegars or the multitude of sour fruits and vegetables found in the Philippines – provide not only one of the quintessential flavours but also one of pillars of cooking. Without using any heat, vinegar can be used to ‘cook’ food, often done with seafood, which is called kinilaw. Vinegars and other souring agents can also be used as the foundation of stews and broths – like the adobo and paksiw, or sour broths like sinigang. Filipinos also love to kinulob (steam), inihaw (grill) and ginisa (stir fry) – methods incorporated from neighbours or colonial powers over more than 1000 years of cultural exchange.

Join Maria Polotan of Mama Linda’s for a thoughtful and authentic dive into the techniques and traditions of the Filipino kitchen — a delicious celebration of the diverse cuisine of the Phillippines.
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Kinilaw na isda
Kinilaw or cooking with a souring agent like vinegar is one of the oldest method of cooking in the Philippines. Fish just caught are cleaned and gutted, then quickly dressed with juice of any sour fruit, abundant in the islands, or vinegar, plus spices and aromatics. This version features fresh fish “cooked” in sukang tuba (coconut toddy vinegar), with lime juice, ginger, onions, and fresh chilies.

Batangas kaldereta
Kaldereta is derived from the Spanish word caldereta, meaning “cauldron, and refers to a popular kind of slow cooked meat stew, and can be found served at just about every town fiesta. Chunks of beef, usually brisket, are braised for hours in equal amounts of onions, garlic and spiced until fork tender. Maria’s favourite version of this popular dish eschews the usual additon of tomatoes, instead finishes the dish with a touch of liverwurst and butter for a creamy, rich texture.

Insarabsab
As old as kinilaw, inihaw (grilling), is another go-to cooking method in the Phillippines. Meats, fish, vegetables are cooked directly over the glowing embers of coconut husks creating an enticing, smoky aroma. This is a killer version; grilled pork belly, chopped then tossed with with red onions and chilies, cane vinegar.

Bihon guisado (v)
Long before Europeans accidentally landed in the islands, Filipinos traded extensively with Chinese, Malay and Hindi merchants creating the perfect opportunity to learn a thing or two about their food and ways of cooking. The Chinese influence in Filipino cuisine is most evident in stir frying as well as the many noodle dishes (pancit) popular throughout the country. A staple in any celebratory table, bihon (thin rice noodles, usually dried in the sun) are stir fried (guisado) with lots of garlic, ginger and onions and full bodied broth, topped with a with a melange of fresh vegetables like carrots, cauliflower, celery, carrots, cilantro and green onions.

Bulanglang (v)
Braising in a pot with lots of liquid (often just water) is another thing adopted from the Chinese. A pot of this soup is a standby dinner for peasant families in Northern Philippines – slices of vegetables (usually picked from the garden) are added to simmering broth fragrant of lemongrass, ginger, onions and tomatoes, and viola, supper in a few minutes. Usually spooned over a bowl of rice and eaten with some fried or grilled salted fish.

Dinner is accompanied by achara (v) – from achar, the South Indian word for pickled vegetables — a tangy, homemade pickled green papaya condiment, and steamed jasmine rice.

Malagos Chocolate Cupcakes
American influence in Pinoy baking is undeniable. Every small town will have at least one bakery producing the quintessential “tasty” the local term for the loaf bread introduced by American soldiers, along with the cookies and cakes. These fudgey cupcakes are topped with chocolate ganache made from cacao grown in the Philippines.

Puto (v,gf)
Hindi influence in Filipino cooking is low key but well entrenched; many rice-based sweets and snacks are of Hindi origins. Puto, steamed cakes made from ground up rice grains, a close cousin to the sanna and idli

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$79 +HST

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Maria Lourdes Polotan grew up in a family where food played a central part on how life was celebrated; the kitchen was where the family congregated and her mother presided. Maria shares her passion for food through Mama Linda’s, offering traditional Filipino home cooking with quality local ingredients at pop-up events, catering, and at Withrow Park Farmers’ Market in the summer. @mamalindasto | @lamibymamalindas
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