The Filipino American Historical Society of Chicago(FAHSC) is a cultural institution whose mission is to collect, record and preserve artifacts and documents of history of the Filipino Americans of metropolitan Chicago; and to educate about Filipino American history and Philippine heritage.
These dishes are from the Philippines. I selected 3 of the most popular dishes that complete a typical combination for lunch or dinner – lumpia appetizer, pansit as the main entrée and halo-halo for dessert.
During the pandemic, I learned to prepare and cook these favorite dishes following the instructions that were shared with us by the chefs from restaurants that are partners of FAHSC and sponsors of Piyesta Pinoy. In support of social distancing measures, the annual outdoor festival had to be canceled. In its place, we hosted an online event that featured the cooking demos which are explained below.
I am happy to share the cooking demos of the Filipino food with you below. I am not a cook but I tried my best to follow the instructions and learned new skills. The food turned out to be delicious. If I was able to do it, I’m sure that you can do it too. Enjoy
Let's start with the appetizer: Lumpia!
“Lumpia” is the Filipino version of the egg rolls. This recipe is courtesy of Chef Kathy Vega Hardy, owner of the A Taste of the Philippines, started as a food truck from Denver Colorado, moved to Chicago serving food at various farmer’s market and soon to open its own food stall at the French Market in downtown Chicago.
“Lumpia” can be served as a side dish or as an appetizer. It can be vegetarian made with locally grown vegetables or prepared with vegetables and meat, usually ground pork or chicken. The video you are about to see will show you how to make vegetable lumpia – click here - https://youtu.be/Qil3ITL4RiE
Salt and Pepper
Next is the main dish: Pansit!
Rice Flour Stick Noodles
And finally....dessert: Halo Halo!
Halo-halo (Tagalog for "mix-mix") is a popular Filipino cold dessert which is a concoction of crushed ice, evaporated milk and various ingredients including, among others, ube, sweetened beans, coconut strips, sago, gulaman (seaweed gelatin), pinipig rice, boiled root crops in cubes, fruit slices, flan, and topped with a scoop of ice cream. This recipe is courtesy of Chef Matthew Alfaro and Sous Alexa Alfaro, co-founders of @Meat on the Street, A Filipino food stall and food truck in downtown Milwaukee, WI. Food truck services Madison to IL. Filipino food being served parallels what you have at a Filipino party or in a lola's (grandma's) kitchen.
“Halo-halo” can be served as a dessert item after the main enteree for lunch or dinner or as a refreshing cold drink anytime of the day very popular diring the hot summer days. It can be made with locally grown fruits or prepared with canned or bottled fruits prepared and preserved with sweeteners. The video you are about to see will show you how to make halo-halo – click here - https://youtu.be/2qx2pieO3No
Nata de coco: coconut jelly cubes
Coconut strings: sticky coconut shreds
Red Mung beans
House made Sweet white beans
House made Halo halo milk mix
House made leche flan
House made ube ice cream
Pinipig: toasted rice grain
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