With family roots in the Philippines, Sunda New Asian Founder, Billy Dec and Executive Chef, Mike Morales are sharing a Filipino family-style feast in celebration of Filipino American History Month (October) with Chicago on Wednesday, October 20 from 6pm-8pm. The dinner will feature regional Filipino dishes featuring some of their favorite meals from the Philippines.
Tickets are available HERE and are $65 per person.
FILIPINO AMERICAN HISTORY MONTH DINNER
Wednesday, October 20th | 6pm-8pm all dishes served family-style
Classic bicolano dish made from taro leaves cooked in coconut milk, depending on what is available. Their version uses collard greens, which are more accessible and make it more familiar.
“Filipino style ceviche” is the oldest known cooking method used by early inhabitants of the Philippines. It's a matching texture of raw, just-caught oysters, fresh fish with a tart dressing of vinegar, citrus juice, and seasoning with ginger, onions, chilis, and coconut milk.
“Pork and tuna salad” inihaw refers to any grilled food. Our version is a take on the sinuglaw which is grilled pork and tuna kinilaw.
KARE-KARE - Region: Manila, Luzon
Braised oxtail, crispy tripe, green beans, eggplant, bok choy, creamy peanut sauce, jasmine rice, caramelized shrimp paste
“Braised oxtail stew”- this dish has its origin from the invasion of Manila Bay by the British army in 1762. The British hired around 600 Indian soldiers from Madras, India to fight the Spaniards. The Indian soldiers cooked a dish called kaikaari, a stew of vegetables cooked in a gravy-like sauce with traditional Indian spices. When they ran out of their Indian spices, they replaced them with local ingredients. Thus, creating the beloved kare-kare.
LECHON - Region: Cebu
Roasted pork belly with lemongrass, onions, ginger, garlic
Stuffed rolled pork belly originated around the 1920’s in Cebu. This version consists of stuffing it with lemongrass, onions, leeks and spices making it more aromatic.
JAVA RICE - Region: Mindanao
Achiote spiced jasmine
Rice java rice also called Singapura is a rice dish cooked with turmeric and other spices. Originating from the southern island of Mindanao, it shares some similarities to an Indonesian rice dish called nasi kuning.
Filipino American History Month October Specials - available all month long
Classic bicolano dish made from taro leaves cooked in coconut milk, depending on what is available. Their version uses collard greens, which are more accessible and make it more familiar.
“Filipino style ceviche” is the oldest known cooking method used by early inhabitants of the Philippines. It's a matching texture of raw, just-caught oysters, fresh fish with a tart dressing of vinegar, citrus juice, and seasoning with ginger, onions, chilis, and coconut milk.
KARE-KARE - Region: Manila, Luzon
Braised oxtail, crispy tripe, green beans, eggplant, bok choy, creamy peanut sauce, jasmine rice, caramelized shrimp paste
“Braised oxtail stew”- this dish has its origin from the invasion of Manila Bay by the British army in 1762. The British hired around 600 Indian soldiers from Madras, India to fight the Spaniards. The Indian soldiers cooked a dish called kaikaari, a stew of vegetables cooked in a gravy-like sauce with traditional Indian spices. When they ran out of their Indian spices, they replaced them with local ingredients. Thus, creating the beloved kare-kare.
With family roots in the Philippines, Sunda New Asian Founder, Billy Dec and Executive Chef, Mike Morales are sharing a Filipino family-style feast in celebration of Filipino American History Month (October) with Chicago on Wednesday, October 20 from 6pm-8pm. The dinner will feature regional Filipino dishes featuring some of their favorite meals from the Philippines.
Tickets are available HERE and are $65 per person.
FILIPINO AMERICAN HISTORY MONTH DINNER
Wednesday, October 20th | 6pm-8pm all dishes served family-style
LAING - Region: Bicol
Mussels, coconut milk braised collard greens, bacon lardons, chilies, shrimp bagoong
Classic bicolano dish made from taro leaves cooked in coconut milk, depending on what is available. Their version uses collard greens, which are more accessible and make it more familiar.
KINILAW - Region: Visaya/Southern
Citrus marinated oyster, hamachi, cucumbers, onions, ginger, jicama, tomato, vinegar, coconut milk
“Filipino style ceviche” is the oldest known cooking method used by early inhabitants of the Philippines. It's a matching texture of raw, just-caught oysters, fresh fish with a tart dressing of vinegar, citrus juice, and seasoning with ginger, onions, chilis, and coconut milk.
INIHAW NA LIEMPO with TUNA - Region: Ilocano
Grilled pork belly, seared tuna, mango, onions, herbs, chili lime vinaigrette
“Pork and tuna salad” inihaw refers to any grilled food. Our version is a take on the sinuglaw which is grilled pork and tuna kinilaw.
KARE-KARE - Region: Manila, Luzon
Braised oxtail, crispy tripe, green beans, eggplant, bok choy, creamy peanut sauce, jasmine rice, caramelized shrimp paste
“Braised oxtail stew”- this dish has its origin from the invasion of Manila Bay by the British army in 1762. The British hired around 600 Indian soldiers from Madras, India to fight the Spaniards. The Indian soldiers cooked a dish called kaikaari, a stew of vegetables cooked in a gravy-like sauce with traditional Indian spices. When they ran out of their Indian spices, they replaced them with local ingredients. Thus, creating the beloved kare-kare.
LECHON - Region: Cebu
Roasted pork belly with lemongrass, onions, ginger, garlic
Stuffed rolled pork belly originated around the 1920’s in Cebu. This version consists of stuffing it with lemongrass, onions, leeks and spices making it more aromatic.
JAVA RICE - Region: Mindanao
Achiote spiced jasmine
Rice java rice also called Singapura is a rice dish cooked with turmeric and other spices. Originating from the southern island of Mindanao, it shares some similarities to an Indonesian rice dish called nasi kuning.
Filipino American History Month October Specials - available all month long
LAING - Region: Bicol
Mussels, coconut milk braised collard greens, bacon lardons, chilies, shrimp bagoong
Classic bicolano dish made from taro leaves cooked in coconut milk, depending on what is available. Their version uses collard greens, which are more accessible and make it more familiar.
KINILAW - Region: Visaya/Southern
Citrus marinated oyster, hamachi, cucumbers, onions, ginger, jicama, tomato, vinegar, coconut milk
KARE-KARE - Region: Manila, Luzon
Braised oxtail, crispy tripe, green beans, eggplant, bok choy, creamy peanut sauce, jasmine rice, caramelized shrimp paste
“Braised oxtail stew”- this dish has its origin from the invasion of Manila Bay by the British army in 1762. The British hired around 600 Indian soldiers from Madras, India to fight the Spaniards. The Indian soldiers cooked a dish called kaikaari, a stew of vegetables cooked in a gravy-like sauce with traditional Indian spices. When they ran out of their Indian spices, they replaced them with local ingredients. Thus, creating the beloved kare-kare.
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