Kamayan 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 Boodle Fight, 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 Maria Polotan, the Dep's go-to authority on authentic Filipino cuisine, for another fun, hands-on foray into the unique culinary experience of kamayan. Maria's kamayan dinner was recently featured in The New York Times' look at Toronto's food scene — this time she's back with a menu spanning the Visayas and Mindanao, from a Butuan City crab specialty to lechon-inspired roast chicken, and a luscious pork belly dish shaped by six centuries of trade with China.
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This 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.
Kinilaw na Puso ng Saging — Banana Heart "Cooked" in Vinegar and Spices
Banana heart — the tender core of the banana blossom — is sliced thin and "cooked" the kilawin way: doused in vinegar rather than fire, a coastal preservation technique that predates colonization. Bright, tangy, and a little sharp, it's the perfect palate opener.
Tinolang Manok — Ginger Chicken Broth
A clarified take on tinola, the ginger-and-chicken soup that's practically a Filipino comfort-food institution. Here, Maria distills it down to its essence: a clean, gingery broth with warmth and depth.
Buntaa — Crab Stuffed with Spiced Coconut, Poached in Coconut Milk
A specialty of Butuan City in Mindanao that rarely turns up outside it: whole crab packed with its own roe and fat, mixed with strands of young coconut and spices, wrapped in banana leaf, and gently poached in a fragrant spiced coconut milk broth.
Humba — Braised Pork Belly
An incredibly tender braised pork belly dish that traces back to Hokkien immigrants and six hundred years of trade between the Philippines and China — humba shares its DNA with Chinese red-braised pork, but has since gone thoroughly Filipino.
Lechon Manok — Roast Whole Chicken
A whole chicken stuffed with aromatic lemongrass, garlic and onion, then roasted and burnished with a soy-lemon glaze — the poultry version of Philippines' famous whole-pig lechon.
Gising-Gising — Long Green Beans in Coconut Milk
Long beans simmered in a spicy coconut sauce; the name literally means "wake up, wake up," a nod to the dish's kick of chili heat.
Ensaladang Kamatis, Sibuyas at Labanos — Salad of Heirloom Tomatoes, Onions and Radishes
A crisp, acidic counterpoint to the richer dishes on the table — heirloom tomatoes, onions and radishes, dressed contrast and complement the rich coconut milk and braised pork.
Served with steamed rice, achara (a tangy pickle of shredded green papaya), crispy chicharron, spicy cilantro chutney, and fresh tropical fruit.
Maja Blanca — Coconut and Corn Pudding
For dessert, a Filipino take on the Spanish manjar blanco ("white delicacy"), reworked with coconut milk in place of dairy — cool, milky and lightly sweet.
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Maria Lourdes Polotan grew up in a family where food played a central part in how life was celebrated; the kitchen was where the family congregated and her mother presided. Maria shares her passion for food through Lami by 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. @lamibymamalindas
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The Depanneur is where Interesting Food Things happen. For more than a decade The Dep has been showcasing Toronto's remarkable culinary diversity by hosting unique food events. @thedepanneur
