Celebrating Philippine Independence Day: A Legacy of Freedom and Resilience

June 12 marks a pivotal moment in the history of the Philippines – the day when Filipinos celebrate their hard-earned independence from Spanish colonial rule. Declared in 1898 by General Emilio Aguinaldo, this day represents more than just the end of over 300 years of Spanish domination; it is a testament to the enduring spirit and resilience of the Filipino people.

The journey to independence was fraught with challenges and sacrifices. From the revolutionary efforts of national heroes like José Rizal and Andrés Bonifacio to the relentless battles fought by the Katipunan, every step towards freedom was fueled by a deep-seated desire for self-determination and national dignity. Rizal’s writings ignited the spark of rebellion, while Bonifacio’s leadership in the Katipunan turned that spark into a revolutionary flame.

Today, Philippine Independence Day is not just a commemoration of historical events; it is a reminder of the values and aspirations that bind the Filipino people. It is a day to reflect on the nation’s rich history, to honor the heroes who paved the way for freedom, and to recognize the ongoing efforts to uphold and protect this hard-won independence.

As we celebrate this day, let us remember that the spirit of independence lives on in each of us. It calls us to continue striving for a diaspora that embodies the principles of democracy, justice, and unity. The celebration of your life and history encourages more to celebrate! Our collective memory and celebration of Independence Day enriches our Filipino identity, responsibility and future.

Check out how Filipinos around the world are celebrating this momentous day.

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NEW YORK

HIGHLIGHTS

BTS: Beat Bobby Flay

We really have no idea who's cooking what when we judge on Beat Bobby Flay. We hang out in the green room, get touched up with hair and make up and led to a small room. There we get served dishes unmarked — we evaluate the dishes and provide our commentary.

For this episode, one of the dishes featured crispy shrimp heads, which I've seen more and more lately; it's a welcomed, bold choice. I remember eating crispy shrimp heads served amaebi nigiri, as a kid, which was a favorite. It's a treat I don't see often. The other dish had so much love in every detail — the cuts of the veggies, char, a silky and buttery broth. Hard call!

Anyway, judging really is under lock and key. It's all a surprise.

Happy to be back for this challenge and meet up with owner of Egg Shop, Sarah Schneider, and Ronnie Woo (👉🏽 check out his new book Did You Eat Yet?).

One of the sweetest reunions with Carla Hall — I'm convinced her segment on Jeepney's Kamayan Feast really netted us big time awareness, and I'm so grateful for that fateful interview 10 years ago.

Of course — the Rock Shrimp Productions team is always lovely. Xoxo @everyones_favorite_isaac @kelmcgrath @mishy129

PS Bobby has soul. The man can cook AND dance 🤯

See you soon.

Love,

Nicole

Dance, Dance Revolution

Season 35, Episode 3 - Airs Thursday, June 20th at 9PM ET

Chef Carla Hall and professional dancer Allison Holker Boss bring the moves as chefs Kimberly Plafke and Tiana Gee try to bring Bobby Flay a sweet defeat.

Judges: Ronnie Woo, Nicole Ponseca, Sarah Schneider

Kare-Kare (Oxtail Stew in Peanut Sauce)

Recipe from Nicole Ponseca and Miguel Trinidad

INGREDIENTS

Yield: 4 to 6 servings

5 pounds oxtails, cut into 2-inch pieces
Kosher salt and freshly ground black pepper
7 tablespoons vegetable oil
2 red onions, cut into large dice
2 celery stalks, cut into large dice
1 carrot, cut into large dice
½ bunch fresh thyme sprigs
4 cups red wine, like a Cabernet Sauvignon (about 1¼ bottles)
1 cup Shaoxing wine or sherry
4 to 6 cups stock, plus more as necessary, preferably beef
2 Japanese eggplants (about ½ pound), sliced ¾-inch thick
1 clove garlic, minced
6 ounces Chinese long beans or green beans, stems removed and cut into 2-inch lengths
2 to 3 pieces baby bok choy, quartered lengthwise
½ cup commercial creamy peanut butter, such as Skippy or Jif
2 tablespoons low-sodium soy sauce
Sugar, to taste
3 tablespoons achuete (a.k.a. achiote or annatto) oil

FOR SERVING

Bagoong (optional)
4 to 6 cups cooked white rice

PREPARATION

Step 1

Heat the oven to 375 degrees. Season the oxtails well with salt and pepper.

Step 2

Heat 3 tablespoons vegetable oil over medium to medium-high heat in a large Dutch oven or heavy-bottomed, ovenproof pot with a lid. Brown the oxtails on all sides then remove them to a plate. (You may need to do this in batches, so as not to crowd the pan.)

Step 3

Remove all but a tablespoon or so of the fat in the bottom of the pot and reduce the heat to medium. Add the onions, celery and carrot and cook them until they are soft and aromatic, about 3 to 6 minutes.

Step 4

Stir in the thyme sprigs, letting them just soften, then add the red wine and stir with a wooden spoon or spatula, scraping up any browned bits on the bottom of the pot.

Step 5

Add the oxtails to the pot with the shaoxing wine and enough stock to fully cover the meat. Cover the pot and let it cook in the oven for 2½ to 3 hours, or until the meat is fork tender but not falling off the bone.

Step 6

About 15 minutes before the oxtails are done, prepare the vegetables: Heat 2 tablespoons oil in a medium nonstick skillet over medium heat. Add the eggplant, season with salt and pepper and cook, stirring occasionally, about 5 minutes. Add the garlic and cook another 5 minutes until eggplant is softened, then set it aside.

Step 7

Prepare the beans: Wipe the skillet clean, increase the heat to medium-high and add 1 tablespoon oil. Add the beans, season with salt and pepper and quickly stir-fry for 3 to 4 minutes, then set aside.

Step 8

Prepare the bok choy: Add the remaining oil to the pan, cook the bok choy with a pinch of salt until bright green and tender, about 2 minutes, then set aside.

Step 9

When the oxtails are tender, remove the meat from the liquid in the pot and set it aside on a plate. Strain the fat and any other matter out of the braising liquid and discard it. You should have 5 cups of liquid; if you have less, add additional stock to total 5 cups, then simmer the liquid over medium-high heat until it has reduced by half.

Step 10

Turn the heat to low, and using a hand blender, mix in the peanut butter and soy sauce and sugar, to taste. Add the achuete oil, blend again and let simmer for 2 minutes to thicken slightly.

Step 11

Return the meat to the pot and let it cook until heated through, a minute or two. Serve hot with the room temperature vegetables on top, rice and bagoong on the side.