Nicole Ponseca's Filipino Friday
Hey Bae! 🌞♥️🌸
Ready to feast? Join me in San Francisco this weekend at Pistahan — the West Coast's biggest Philippine culture festival, turning a fabulous 31! 🎉 This year, we've scored our very own Culinary Pavilion, courtesy of the Yerba Buena Center.
On Saturday, I'll be moderating a sizzling panel on "The Future of Filipino Food" with the fabulous Josh Decolongon, KQED Food’s No Crumbs host & Endless West Spirits founder, Ginger Dimapasok, Co-Founder and Baker in Chief of Cafe 86, and CEO Susie Quesada of the renowned Filipino food manufacturer, Ramar Foods.
I believe we're just heating up when it comes to defining Philippine cuisine in America. With this panel, we're aiming to dish out insight, stir up some thought, and sprinkle appreciation on how we can all cook up collective success.
Here's a tasty teaser of our discussion:
👩🏽🌾 Given the rise of Ube, there have to be competitors looking to partake in the export. What can we learn from our past to ensure that a Pinoy product stays Pinoy, bringing sustainability and success to Philippine farmers and industry? PURO PINOY!!
🤳 To what extent should we take responsibility for our visibility and representation once we achieve it, in order to benefit the greater good of our community and within any given cultural category?
💰 How much of your business strategy is incumbent upon Ube as an ingredient?
Looking forward to this as well as a surprise guest interview for a 1:1 in my ongoing series, Profiles In Flavor.
Thank you to Sarahlynn Pablo, my producer for researching and collaborating on my questions. And Sonia Delen, Filipino Food Movement and Al Perez for having me, as well as Mango Travel, United Airlines, Argonaut Hotel and Island Pacific Market for your support.
🌞🌞🌞
JEEPNEY: AVAILABLE NATIONWIDE
Labor Day Weekend: Pinoy Style
If you’re craving Jeepney food, I’ve got great news! You can now get my Filipino BBQ and Lumpia on Goldbelly. For a limited time, use CODE: GOLDB3LLYIT to snag $20 OFF your first order. I highly recommend the family pack — it’s a tasty combo of BBQ and Lumpia that’s perfect for 4 to 8 people. The traditional Lumpia is my personal favorite, and everything is handmade with love. The BBQ? It’s marinated, fully cooked, so it’s juicy, nice ‘n’ brown, and full of flavor (just like me!). 😜
MIAMI
The Indie Flea
Miami's hip new pop up, The Indie Flea, will present its very first pop up Saturday, August 10th, from 12pm to 6pm at the equally hip 1-800-LUCKY, the hottest food hall and entertainment venue in Miami.
A curated collection of local artisans and trendy vintage finds awaits you! You'll find 1-800-LUCKY located in the heart of Wynwood at 143 NW 23 Street.
RECIPE SPOTLIGHT
Traditional Lumpia
If you’d rather make my lumpia at home, here’s my recipe! Have a rolling party and save some for later. They freeze like a dream.
PROTEIN
10 pounds ground pork
5 pounds shrimp
FRESH
10 cups carrot minced
5 whole white onion minced
4 bunches scallion/hand minced***
1.5 cup garlic cloves (measure whole then mince)
1 cup lemon juice
¾ cup ginger minced
DRY
1 cup sugar
1 cup msg
½ cup salt
½ cup black pepper
WET
½ cup + 2 tbsp soy sauce
½ cup + 2 tbsp sesame oil
1 cup tbsp patis
Lumpia wrapper
Water or 4 beaten eggs
***by hand
EQUIPMENT
Frying Pan or Deep Fryer
Thermometer
Piping bag or Ziplock baggie
INSTRUCTIONS
Mix all ingredients (except for water, eggs and lumpia wrapper) in a bowl until well combined.
Pipe 1” mixture on wrapper and roll. Seal with water or beaten eggs.
Fry/cook from frozen state. Do not thaw.
Heat the oil in a heavy pan or deep fryer to 375 degrees F (190 degrees C).
Deep fry 3 or 4 lumpia at a time, turning once.