a dish as everyday as
tapsilog; the egg is chopped into the rice, the tapa is carefully
separated, and then a measure of each is assembled in the spoon,
according to its contribution to the overall flavour.
also the “harvesting” approach – piles of rice assembled neatly on the plate,
each then is adorned with a piece of egg, and topped with a piece of beef. When
pile is complete, it’s harvesting time, one prefabricated scoop at a
a piece of tapa on its own, followed by a chunk
of egg on its own, chased by a forkful of rice on its own – and you
to understand why Westerners often simply don’t seem to “get” Filipino
They like Thai, Chinese, Italian; because the ingredients are
the eating is effortless.
Compare that to the average Westerner’s approach
But the joy of Filipino food is that eating becomes part of the creative process. The diner is a participant in the creation of his or her own culinary experience, and the rewards, as a result are that much greater
Look at singiang or tinola.
There are those who dump the contents of the bowl onto the rice and create a porridgy mix on the plate. There are those who transfer the rice into the bowl for a similar result. And there are those who assemble a little soup, a little meat, a little vegetable, and a little rice together on the spoon, one mouthful at a time.
Add to the mix patis, or soy and lemon, and the taste can be even more customised.
Food – and eating
it – is a pastime, a passion, even a
form of individuality and self expression. Those from other cultures
finally, grasp the idea are inevitably delighted by the world of
and the magnificent range of flavours, suddenly available to them.
Turo-Turo Philippine Cafe 26a Mayfair Place Glen Innes Auckland 1072 New Zealand (64) 9 528 6050
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