Ang Sarap, Bruh: A Bi-Racial Culinary Experiment
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As some of you may know, my ethnic background is Filipino and Black. This menu was my attempt to mash up both cultures into some tasty little plates. Basically, if Holly were a menu, this would be it. “Ang sarap” means “it’s delicious” in Tagalog, so “Ang sarap, bruh” perfectly sums up how I feel and describe food – it’s delicious, bruh!!!
So, with my partner-in-foodcrimes Chantal @ Pasagraphy, an intimate supper club was planned with close friends, cold beers and rum punch. She’s graciously provided all of the photography for this post!
The Menu
I. Cornmeal Fried Catfish, Ampalaya Slaw, Longanisa Hushpuppies, Asian-style Remoulade, Honey Truffle Butter
Mixing batter for hushpuppies!
My take on fried fish and hushpuppies – the catfish was seasoned with Old Bay, coated in cornmeal and deep fried. For the hushpuppies, I incorporated a traditional Filipino sweet pork sausage called longanisa. Ampalaya, also known as bitter melon, was thinly sliced and tossed with bok choy and a cane vinegar and sesame dressing. The remoulade had a bit of an Filipino twist with the addition of fish sauce.
II. Adobo Chicken, Bibingka Waffles, Savory Caramel, Chicken Chicharron, Bagoong Butter
The Filipino+Black mashup of chicken and waffles – bibingka is a sweet Filipino cake made with rice flour and coconut milk, and served as the inspiration for the waffle in this dish. Bibingka usually comes with a little slice of cheese on top, and these waffles have a little cheese for added texture. You know how I feel about burnt cheese. Find the recipe for the waffles below!
The waffles sit on a bit of savory caramel, infused with cinnamon and star anise, and are topped with chicken adobo, a crispy chicken skin chicharron and a side of bagoong butter.
III. Coconut Braised Collards, Cebu-style Crispy Pork Belly, Scented Sticky Rice
This dish is my play on collard greens and hamhocks. After brining the pork belly overnight, it was stuffed with garlic, onion, lemongrass and spices and slow-roasted for 3 hours. The result is tender, flavorful meat and a crunchy skin that’s addictive.
The sticky rice was cooked with green cardamom pods and a bit of star anise, then topped with the coconut milk collards and a slice of the crispy pork belly.
IV. Jackfruit and Mango Cobbler, Coconut Mascarpone Cream
To finish off, it’s my version of a peach cobbler, using jackfruit and mangoes.
The addition of coconut milk in the cream gives it a bit of a tropical twist.
The separate ramekin of dessert I made for me and Chantal.
You know the food is good when everyone gets quiet.
A HUGE thank you to our gracious hosts, Francis and Dominic, for offering up their lovely home for our dinner!
- 1 cup rice flour (mochiko)
- 1 cup all purpose flour
- 6 tbsp sugar
- 1 tbsp baking powder
- 1/4 tsp cinnamon
- 2 eggs
- 1 cup coconut milk
- 1 cup whole milk
- 2 tbsp unsalted butter, melted, plus additional for waffle maker
- shredded cheese (I used Parmesan)
- Combine the rice flour, all purpose flour, sugar, baking powder and cinnamon in a medium bowl. In another bowl, combine the eggs, coconut milk, whole milk, and melted butter. Pour the wet ingredients over the dry and mix until just combined - a few lumps are okay.
- Place batter in the waffle maker and top with a couple tablespoons of shredded cheese. Cook waffles according to your waffle maker's instructions. I used about 1/4 cup of batter for each waffle.
The Credits:
Photography, Decor and General Awesomely Awesome Helper: Chantal @ Pasagraphy.com
Hosts: Francis and Dominic
Guests: Jason, Georgiana, Jill, and Devyn
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