After the last Foodbuzz Event on Saturday, I headed to Mercury Lounge for a mixer hosted by kapaMEALya, a group that works to bring people together to experience Filipino food. Although I’ve tried Filipino food before, my experiences have been pretty limited so I was excited for the food to come.
We started out with dessert.
Shaved ice, sweet beans and evaporated milk may sound like a strange combination until you try it. Sweet beans are just as delicious as savory ones. And some more tasty treats. Chef Dom of Mercury Lounge was gracious enough to do a demo of how to make chicken adobo, a fundamental dish in Filipino cooking. While the food was cooking, we chatted about Filipino cuisine and the lack of presence it has in in the US. I couldn’t help salivating as the aroma of vinegar wafted from the pot while the conversation was flowing.
Good thing it didn’t take long to cook. Absolutely delicious. Easy to make, it’s what I would define as comfort food: something filled with the familiar smell, taste and memories of your childhood.
More than anything, I loved kapaMEALya’s focus on promoting Filipino food by bringing people together in the type of environment that it’s meant to be eaten in: with friends.
If you’re ever in San Francisco, be sure to check out this amazing group!
chicken adobo My favorite part of this dish? Its versatility. If you can’t find coconut vinegar, you could use apple cider vinegar or another variety. If you’re a garlic fiend like me, you should increase the amount of garlic. 1 cup coconut vinegar 1 cup soy sauce 3 tablespoons garlic, minced 1 tablespoon bay leaves 1 tablespoon pepper 1 1/2 to 2 pounds chicken breast, chopped Add vinegar and soy sauce to pot over medium-high heat. Simmer for one to two minutes before adding garlic, bay leaves and pepper. Then add chicken. Cook for fifteen to twenty minutes, or until cooked through. Serve with rice.
