TRANS-PACIFIC FOOD EXCHANGES

29 January and 6 February, 2014, Caf Ysabel. P. Guevarra near corner Wilson St.,
San Juan del Monte

MENU
Kinilaw (Philippines): fish, radish, black beans, ginger, onions, cucumber
Poke Aku (Hawaii): tuna, onions, soy sauce, sesame, macadamias when available
Sinigang (Luzon): fish or chicken or pork, souring agent takes various forms, greens,
fish sauce, green chilis
Tom yum (Thailand): shrimps, lemon grass, chilis, kaffir lime leaves, lime juice,
galangal, fish sauce
Adobo (Luzon): chicken or pork, vinegar, garlic, bay leaf (laurel), with or without soy
Adobado with Chilies (Central Mexico): chicken, ancho chilies, guajillo chilies,
cinnamon, clove, oregano, cider vinegar, tomato, small onion
Beef Asado with Pinoy Barbecue Sauce (Luzon): garlic, onion, soy, brown sugar,
Sprite, lemon, chilies, Ketchup
Beef Asado with Chimichurri Sauce (Argentina): olive oil, parsley, garlic, oregano,
white or red wine vinegar. May use paprika, cumin, thyme, lemon, basil, coriander
and bay leaf.
Pansit Sotanghon (Philippines): chicken, shiitake, sotanghon, patis, onions, garlic,
olive oil, achuete, spring onion
Mee Krob (Thailand): rice noodles, fish sauce, sweet sauce, citrus fruit , eggs, garlic,
shallots, shrimps, pork, tomato, palm sugar(Som saa)
Tibok-Tibok (Pampanga): coconut milk, carabaos milk, lime peel, sugar
Haupia (Hawaii): coconut milk, arrow root or corn starch
Praline Ice Cream (American South)
Salabat/ Ginger Ice Cream (Central Luzon)

Food preparation and explanation by Chef Gene Gonzalez with Sous-Chef Francisco
Roman

Introduction and commentary by Dr. Fernando N. Zialcita