Intro to Filipino

George Bernard Shaw has often been quoted as describing America and England as "two nations divided by a common language." Similarly, Oscar Wilde once said 

"We really have everything in common with America nowadays except, of course, language".

Wherever the sentiment came from, I can certainly relate. People often like to 'take the mick' out of me when I use words like soccer instead of football (and sometimes vice versa - I can never win), pants instead of trousers (pro tip: you'll get funny looks if you utter the phrase corduroy pants in public), and any socal favourites such as dude, totally, like, and wicked. I still haven't quite figured out the appropriate response to strangers greeting me with a friendly "you alright?" (which really is just a way of saying how are you and not checking to see if you have any broken bones).

However, beneath the differences in pronunciation, spelling, and phrases, the English language as separated by the giant pond known as the Atlantic also harbours cultural nuances. In the US, the question "where are you from?" (or even "what are you?") will usually illicit a long winded response about the person's heritage and how their family originally came to the States. For example, I would typically respond that I am half Filipino and half (mostly) German and that while my great-great-great (I think) grandfather on my mother's side came to the US from Germany through Ellis Island and settled in Wisconsin next to author Laura Ingalls Wilder (during her Little House in the Big Woods period), I am technically only a second generation American because my grandparents on my father's side came to the US from the Philippines. In a country consisting almost entirely of immigrants (and their decedents) which places great importance on individuality, people wear their heritage as a badge of honour. 

If I tried to give a similar response I would probably be thought of as a bit mad (though I doubt many strangers would drop the stereotypical politeness to laugh in my face). Instead of being Filipino or even a hapa - a term for a person of mixed Asian or Pacific Islander heritage which apparently has not made its way into British vocabulary - I am simply referred to as the American.

I'll skip the full lesson in British history but if I had to make slightly educated guess, I would say years and years of fighting between groups in the British Isles, limited movement of the inhabitants, and difficulty tracing anything further back than the relatively short timespan of US existence has resulted in the people choosing to identify themselves by their nationality as opposed to their heritage. For instance, my friends from Glasgow and Swansea would see themselves as Scottish and Welsh respectively (and yes, they all hate the English and love to cheer for any opposing team for all sporting events).

So when I first arrived here, it sometimes felt a bit strange to be identified by my nationality (my accent is a dead giveaway) and not my heritage. I decided the best way to deal with my minor identity crisis was with food and have been happily been preparing some of my grandmother's favourite Filipino dishes. One which is particularly close to my heart is chicken adobo. I have had to make a few modifications now that I am currently without a slow cooker but it still has been a big hit with all of my friends.

Housemates and me having Filipino Food Night

Grandma Aurea's Chicken Adobo

Ingredients

3lb chicken (breast cut into pieces or whole thighs and legs)

1/2 tbsp white wine vinegar

1/2 cup soy sauce (I prefer low sodium)

4 garlic cloves crushed

4 bay leaves

1/2" chopped ginger root

5 black peppercorns (leave whole)

Directions

1. Combine all ingredients in a pan, cover, and marinate for 1-2 hours.

2. Bring to a boil then lower the heat and simmer for 30 minutes.

3. Uncover and simmer for 15 minutes.

The chicken is best served over rice. In England, basmati seems to be the most common type but I have found that 'sushi rice' (sold in Oriental/Asian markets) is a good approximation for the typical white (sticky) rice that I am used to eating. Recently I have taken to serving green beans on the side using a recipe I found here. I have also discovered that it is okay to leave the chicken uncovered and simmering for a bit longer if you need more time to get the other components of the meal together.

Chicken adobo, green beans, and rice all timed to perfection! 

Sautéed Green Beans and Mushrooms 

Ingredients

500g green beans, trimmed

200g mushrooms, sliced

1/4 cup butter (I used margarine and it worked just as well)

1 onion, chopped

1 tsp garlic powder (garlic salt also works)

3 tbsp water

salt and pepper to taste

Directions

1. In a pan, melt butter and saute garlic, onion and mushrooms.
2. Add green beans and pour water then season with salt and pepper.
3. Bring to boil and simmer over low heat for 5 minutes or until beans are tender and crisp.
4. Transfer to serving plate then serve.

I have several other Filipino dishes up my sleeve and will hopefully find time to post them soon! 

Until next time, mangan tayon! x