MATAMIS

It’s safe to say that at TIKIM we love the savory spectrum of food so when it comes to sweets, ‘matamis’ in Tagalog, we lean toward desserts that balance both sweet and savory. For the supper club on Sunday, we made sure the desserts on our menu do just that. We will be featuring Avocado Sorbetes, Cassava Cake and Ginataang Bilo Bilo.

AVOCADO SORBETES is definitely a childhood favorite. Growing up in the Philippines, avocados are generally used in sweet applications so after moving to the US, we had to adjust to avocados being on the savory side. We have memories mashing avocados, adding some sugar and milk and putting it in the freezer to enjoy cold. There was also avocado ice candy and of course, sorbetes which is Filipino ice cream (sometimes also known as dirty ice cream). Ice cream was introduced by the US right after ice and refrigeration. Our version of Avocado Sorbetes is served with Lengua de Gato, a buttery cookie.

CASSAVA CAKE falls in the category of Filipino desserts called kakanin. They are generally made from rice or other starchy ingredients like cassava or taro and usually include coconut milk. This dessert category spans many textures from puto which is more cake-like to more dense varieties like bibingka. Our Cassava Cake falls in the latter category and is topped with a sweet coconut cream and Beemster Gouda.

GINATAANG BILO BILO is a sweet coconut soup with glutinous rice dumplings or ‘bilo bilo’. There are versions of this in other Southeast Asian countries and is similar to the Chinese Tangyuan with the addition of coconut milk. Our version includes sweet yam, saba banana, jackfruit, tapioca pearls and ube bilo bilo which gives it a lavender hue.

To round out the dessert course, we will be serving Salabat, a soothing ginger tea.

If you are one of the few that snagged tickets to TIKIM’s upcoming dinner on Sunday @mestizopdx, you will get to taste these dishes. We are so excited to be able to share some of our Filipino favorites with you.

#tikimpdx #filipinofood #filipinocuisine #filipinoculture #filipinostories #portland #manila #matamis #dessert #avocadosorbetes #cassavacake #ginataangbilobilo #pdxfood #eater #eaterpdx

TIKIM SUPPER CLUB

When you say, "I'm feeling like Asian food tonight," we'd be willing to bet you typically flip through several Asian regional cuisines before you (if you even do) get to Filipino food. Now, if you live in the Greater Portland area, unless you have Filipino family here, this hasn't been a viable option until very recently. But what's taken so long? It's been considered the "up and coming" cuisine for years in the US, but when will it finally arrive?

Well, this is where we pull up a chair, and make space at the table. This is where we invite you to the very first TIKIM Supper Club pop-up at @mestizo.pdx

TIKIM is a concept inspired by three friends and their vision to further the Filipino American narrative by sharing the stories of their collective cultural experiences and to foster personal connections through Filipino food. TIKIM means “to taste” in Tagalog. It is an invitation to taste Filipino food and culture and to have a conversation about the PAST, PRESENT AND FUTURE.

With three female founders, TIKIM also celebrates the centric role matriarchs play in Filipino food memories. Jane (@janiep00), Nori (@nomnom_nori) and Tricia’s (@triciasanmateo) palates may have been influenced by their ‘Lola and Nanay’, but their Filipino American experiences inform where they want to take their food. Ultimately TIKIM is the place to taste ‘Ate’s’ cooking with your ‘barkada’.

The first TIKIM Supper Club Pop-up is on Sunday, October 17 at 5:30PM PST, and the cost is $75 per person for a 5 course tasting menu with a welcome drink. We will be opening ticket sales tomorrow, Thursday October 7 at 5PM PST. We will only be seating 20 guests, so act fast. We will post how to snag your ticket(s) in our stories, so set a reminder now!

*NOTE: We will not be able to accommodate dietary restrictions and substitutions at this time. Dishes may have: shellfish, meat, nuts, dairy, and wheat

#tikimpdx