{"product_id":"supper-club-filipino-kamayan-by-maria-polotan-may16","title":"SUPPER CLUB: Filipino Kamayan by Maria Polotan","description":"\u003cp\u003e\u003cem\u003eKamayan\u003c\/em\u003e is a Tagalog word that translates to “by bare hand” and refers to a traditional Filipino style of communal meals. A typical kamayan meal — sometimes called a \u003cem\u003eBoodle Fight\u003c\/em\u003e, a name it earned among the hungry soldiers of Filipino army mess halls — features a table covered in banana leaves upon which a large mound of rice is placed, surrounded by a variety of meat and vegetable dishes, condiments and garnishes. The meal is then shared by everyone at the table, typically eaten by hand without plates or utensils. Join \u003cstrong\u003eMaria Polotan\u003c\/strong\u003e, the Dep's go-to authority on authentic Filipino cuisine, for a fun, hands-on foray into the unique culinary experience of kamayan.\u003c\/p\u003e\n\u003cp\u003e----- \u003cbr\u003e\u003cem\u003eThis meal will be kamayan-style, served communally on banana leaves over a mound of rice with a selection of condiments, meant to be eaten with one's hands. \u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eInihaw na Talong Salad (V)\u003cbr\u003e\u003c\/strong\u003eA perfect palette opener; grilled eggplant, tomatoes and thin slices of red onions tossed in a gingery lime dressing\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSiinigang na Ulo ng Isda\u003c\/strong\u003e \u003cbr\u003eSinigang is like the national soup! Its defining character is the sour, slightly sweet, and spicy broth. It can be made with all types of protein and soured by a variety of sour fruits abundant in the islands. In this version, \u003cmeta charset=\"utf-8\"\u003esalmon head and vegetables are simmered in a broth of tomato-onion-ginger soured by local rhubarb. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eLechon Liempo\u003cbr\u003e\u003c\/strong\u003eThis spectacular pork belly \u003cem\u003elechon\u003c\/em\u003e — think of it akin to a Phillipino \u003cmeta charset=\"utf-8\"\u003e\u003cem\u003eporchetta\u003c\/em\u003e — features a pork belly rolled around tropical aromatics, then slow roasted until the skin becomes crispy and crackling, and the meat tender and flavourful.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePiyanggang\u003c\/strong\u003e\u003cbr\u003eA Tausug dish of twice-cooked, chicken legs marinated in smoky coconut paste of garlic, lemon grass, shallots, numeric and chilies. It is first lightly grilled and then simmered in coconut milk flavoured with burnt coconut meat, garlic, turmeric, lemongrass, makrut lime leaves and galangal, until fork tender and the sauce thickened. \u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMaranao Ginataang Kalabasa\u003c\/strong\u003e  (V)\u003cbr\u003eMaranaos arę famous for their \u003cem\u003epalapa\u003c\/em\u003e - an herb\/spice paste made in every kitchen. It is used much like the sofrito in Italian kitchens or served on the table as condiment. In this dish, the palapa — green onions, ginger, lemon grass and chilies pounded into paste — is sautéed until aromatic, with the quick addition of coconut milk and the chunks of kabocha squash, simmered until tender. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAdobong Tokwa at Kabute\u003c\/strong\u003e (V)\u003cbr\u003eA vegetarian rendition of what is often called the national dish of the Philippines. Firm tofu and shiitake mushrooms braised in garlic, onion, soy (GF) and coconut vinegar. Topped with crispy garlic\u003c\/p\u003e\n\u003cp\u003eThe meal is served with steamed jasmine rice, acharang, a tangy pickle of shredded green papaya, and a bright cilantro sauce drizzle.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWagit\u003c\/strong\u003e\u003cbr\u003eThese Maguindanao sticky rice cakes are traditionally baked in a pan layered and covered with banana leaves, using sticky rice, muscovado sugar and lots of coconut milk.\u003cbr\u003e-----\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMaria Lourdes Polotan\u003c\/strong\u003e 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 \u003ca href=\"http:\/\/lamitoronto.com\"\u003eLami by Mama Linda’s\u003c\/a\u003e, offering traditional Filipino home cooking with quality local ingredients at pop-up events, catering, and at Withrow Park Farmers’ Market in the summer. \u003ca href=\"https:\/\/www.instagram.com\/lamibymamalindas#\"\u003e@lamibymamalindas\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e----- \u003cbr\u003eEvery weekend \u003cstrong\u003eThe Depanneur\u003c\/strong\u003e invites an amateur or professional guest chef to host a fun, informal dinner party. \u003ca href=\"https:\/\/www.instagram.com\/thedepanneur\/\"\u003e@thedepanneur\u003c\/a\u003e\u003c\/p\u003e","brand":"The Depanneur","offers":[{"title":"Default Title","offer_id":48234242670840,"sku":null,"price":79.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0732\/8101\/1960\/files\/cebu-lechon.jpg?v=1776103625","url":"https:\/\/thedepanneur.ca\/products\/supper-club-filipino-kamayan-by-maria-polotan-may16","provider":"The Depanneur","version":"1.0","type":"link"}