My house is literally in between two worlds: the Filipino world and the American world. See, Filipinos are very easygoing and laidback. We eat the simplest of things and we cook them even simpler. We cook up some uga which to most Filipinos it’s called tuyo—basically dried fish that you fry up and eat with some rice.
My mother also made her very famous tinola recipe—a ginger-chayote-stew—that takes minutes to cook up but tastes like she slaved on it all day.
And for my parents, that’s a meal for ya. But I try to introduce more of the American lifestyle on them—like maybe some steak for dinner instead.
I made Laura Calder’s Beef Au Bleu recipe but with an added touch—I used that Brie& thyme sauce instead of the Bleu. And my family ate it up—with their hands and with rice, of course. I personally love being smack dab in the middle. I can enjoy learning foods from the new world, while at the same time maintaining my roots through tastes and techniques. So if you ever stop by dinner at our little family and you see us eating rice and steak with our hands—don’t judge.