Our next pop-up is on February 16th: AROI/SARAP
The words “aroi” and “sarap” are cousins. They both mean “flavorful” in Thai and Tagalog, respectively. Both languages borrow many words from Sanskrit, and both words likely derive from the Sanskrit word for flavorful, or delicious: सुरस, “surasa” (In Laos “saep,” In Indonesia and Malaysia “sedap”).
Over homecooked meals and drinks, distracting ourselves from the pain of Super Bowl XLIX, we thought of Thai and Filipino as cousins. We thought about how Hawaii already laid out a blueprint for various food traditions to meet on one plate. We pinpointed the many similarities that tropical Thai and Filipino cooking shares: rice (of course), fermented seafood products, lots of citrus acid, banana leaves, coconut milk. Both cuisines carry many pre-Western contact influences from China and India. There were also distinctions: Thai food is all about that spicy kick—chiles are a main cooking ingredient; Filipino food is rarely spicy, and, if so, is usually only made so through condiments.
So we went back to what was most familiar to both of us, and tweaked a few ingredients. We came up with a menu that we hope exemplifies the idea that our food has always evolved through exchanges with one another—that “fusion” may be a buzzword to some, but to us it’s just how we’ve always done it. One person shares a recipe, the other shares a recipe, both try something new with something they’ve done many times before. And no matter how much time has passed or how many miles separate us, food can both bring us back to where we started, and tell us where we’re going, much like languages themselves.
Hood Famous Bakeshop is now taking orders for whole 6” and 9” Ube Cheesecake! To reserve your cake in time for pick-up at Inay’s Asian Pacific Cuisine on Thanksgiving Eve (11/26) or Thanksgiving Day (11/27), order by Monday 11/24 at http://hoodfamousbakeshop.squarespace.com/ube-cheesecake
SABAW - NOVEMBER 17, 2014
Filipino stews and soups, born in the heat of the tropics, are also perfect cold weather food. It’s like our ancestors knew their descendants would one day span the globe, working and living in every part of the world, eating our way home with every sabaw-heavy dish.
Sabaw is the liquid soul of the Filipino stew. It is more than just a complementary sauce, gravy or soup stock. When done right, it’s often simply added to rice and, boom—a meal. It is flavorful but not overpowering. Sophisticated but without pretension. It is cooked in one pot, in volumes anticipating multiple servings and leftovers, and shared by all. It is a cuisine that reflects the communalism present in most Filipino households, itself a reflection of a country where 70% of the population come from the peasant class.
This month, Food & Sh*t honors this tradition with SABAW: a return to an a la carte dinner menu featuring five stews—four modern-but-not-“Modern” variations of familiar traditional Filipino dishes and a Cajun Gumbo with Filipino flavors and Northwest seafood. No reservations required. Takeout orders are welcome. The Adobong Puti na Manok will also be available for pre-order and day-of delivery in select neighborhoods in partnership with Lish Food.
Music provided by Melenie & Mr. Melanin. Bar open for 21+ patrons.
Want to bring your food home? Take-out orders for pick up on during the pop-up are now available in the shop!
SABAW MENU
A la carte. No reservations. Sit down & take out orders welcome.
STARTERS
Balut - 3
Salmon Fish Balls - 5
Inasal Chicken Wings - 7ENTREES
each dish comes w/ white rice
Tofu Arroz Caldo - 9 (w/ soft egg - 10)
Pork Sparerib Sinigang - 11
Adobong Puti na Manok (Chicken Adobo in white sauce) - 12
Oxtail Pinapaitan - 14
Bagoong Shrimp Gumbo - 15DESSERT
Chera’s Hood-Famous Ube Cheesecake - 6
Halo-halo Macarons - 8
Welcome back to Alternative Dining, a column by Jen Chiu that explores the unconventional dining and drinking scene in Seattle, whether that be pop-up, food truck, gastro-brewpub, or underground dinner…
Hawai’i is where all my food memories begin.
I was 2 years old when my pops got stationed at Pearl Harbor. Before that, he worked at his auntie’s restaurant in the Philippines to help pay for school, and when he joined the Navy, he wanted to cook. But hearing how fucked up everyone treated…
The Bar is Coming (To America). Repost it for your homie one time!
We’re playing in Honolulu (Hawaiian Brian’s) on June 7th!
Get tickets at About The Goods or In4mation or cop em online here.
(via thebarmusic)
photo by codycrazybull at 5/3 Rappers W/ Cameras party.
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