Escoffiette is moving!
I’m pretty excited to announce that I’m merging my personal food tumblr with Randwiches! It means more gifs, more projects and sandwiches galore!
The escoffiette archive will remain here for you to peruse and I hope that it inspires you when you don’t know what you want to eat.
3:01 pm • 3 May 2012 • 5 notes
Deep Fried Bangus
Bangus (buhn-oose) is a common milk fish in the Philippines. Versatile and cheap, almost everyone eats some variation of it for breakfast. One aunt marinates it overnight in vinegar, another just salts it simply; both of them fry it in a lot of oil. Here I am in Ilo-Ilo fearing oil splatter from this delicate fresh fish. I was going for a flaky but crispy texture, so I let it go a little longer one side and merely tickled the other.
9:40 am • 3 May 2012 • 5 notes
Tinola are the leaves of the chili pepper plant, peppery just like arugula but tough. Most Filipino people wilt them in stew. Here we’ve simmered bone-in chicken pieces, a split chili pepper, ginger and onion to make a broth. Young green papaya is peeled and cut into chunks. When they are boiled, they are starchy and soft like potatoes.
9:25 am • 2 May 2012 • 1 note
In Ilo-Ilo, my aunt squatted by a small bbq made of cement. It was so interesting to see such a small scale method of cooking outside. Just some local sea salt and they were done fairly quickly.
10:03 am • 1 May 2012 • 4 notes
I made the mistake of falling asleep while my aunt made pochero or beef stew with potatoes. The broth is thin but flavorful and the beef fell apart when you prodded it with your fork. I slurped up a couple bowls with some rice for texture.
10:01 am • 30 April 2012
Blanched pako with crispy pork and tomatoes
Pako is young, unfurled fern. Much like fiddlehead ferns that grow in Maine, pako is not poisonous so long as they remain furled. I thought the greens were good enough on their own but my aunt had to pile deep fried pieces of crispy pork on top with tomatoes.
10:01 am • 29 April 2012 • 2 notes
Ever wondered what people did with the trotters and the oink? Filipinos roast them to a crisp, chop them with a butcher’s knife and mix the steaming parts with raw onion and ginger. Super fragrant with bits of squishy fat, crispy skin and onion.
10:01 am • 28 April 2012 • 8 notes
Turbo Roasted Farmer’s Market Oysters
I’m not one to correct an older filipino woman but my auntie Minda made these wrong. She was going for the baked oysters with cream that we had at Tatoy’s. After she scrubbed the oysters clean, she sprinkled them with shredded cheese and stuck them in the “turbo” automatic roaster. I never heard of it, but it looks like something from an infomercial. I neglectfully went to check my email and failed to supervise. You know what, I still enjoyed these oysters with their lattice of cheese on top.
10:01 am • 27 April 2012
Best of Makati
I spent a month in The Philippines, a place that I confirmed to be raw and magical. It was important to see where my family came from, to meet distant relatives and to breathe in my heritage. I knew that my family loved food, but I didn’t know that it was so central to Pan-Filipino circuitry. Zipping between metropolitan sprawls to beach resorts to rural compounds, I got a kaleidoscope glimpse of where I come from. It was familiar, but an off feeling of returning to a place you’ve never been. I’ve resolved to go back, there is too much to discover still. Here, I will highlight my favorite dishes in each city.
- Deep fried bangus from Mesa (Greenbelt) - I loved how crispy this fish was. Pretty scary way of plating it though.
- Crispy pata from Mesa (Greenbelt) - More deep fried pork knuckle!
- Mango salad from Mesa (Greenbelt) - Surprising bite of yuzu with unripe mango salad. Something I definitely want to make at home.
- Tacklings from Mercato - Mini tuna tacos with garlicky aioli
- Cheese stick from Cafe Mary Grace (Serendra) - A sweet bun with a large baton of edam cheese inside. So nice.
- Chocolate ensymada with apple cinnamon iced tea from Cafe Mary Grace (Serendra) - Ok, this is where I hit the wall. So much sugar, but no one else was eating it so I shoved the whole thing in my mouth!
As the varnish of vacation started to wear away, I caught my relatives going back to their routines of work and school. I was left alone to reflect upon my weeks of exploration and to go through all the photos. Another set of aunts (surprise surprise, I have billions), invited me out to the Makati area of Manila for the weekend. It’s a 30 minute subway ride from Quezon City. It’s shinier. There are condos, new malls and bigger businesses out there. All we did was mall hop! It was rewarding because we capped off the trip with a visit to the Mercato, a late night street food faire. This was what I was looking for! The drunk food !
It’s hard to draw conclusions about my experience—because it isn’t over! Even though I’m back in New York, I’ve been constantly thinking about how I can use something I’ve learned from my trip. The next couple of posts are going to be about the specific dishes that I learned how to make.
11:01 am • 25 April 2012 • 1 note
Homemade 5 Spice Soup Dumplings
There are multiple reasons why The God of Cookery is one of my favorite movies. A big one is the secret to juicy meatballs. I extrapolated that soup dumplings were made in a similar way. A pack of dumpling wrappers have been in my freezer for ages and I had just made 5 spice meat mix, so I decided to dive right in!
I enjoyed them with a ginger, soy and Shanghai vinegar sauce on a bed of crispy broccoli rabe.
11:01 am • 24 April 2012 • 3 notes