HAPUNAN

If you’ve been following our last few posts, you know where this is going. Our menu’s concept is A Day in Our Life and we are now heading into dinner, ‘hapunan’ in Tagalog. In a day where we’ve had a substantial merienda, this tends to be a little later than what we are used to in the States.

Determining what dish to feature was a subject of debate. Should we do an adobo course – pork, chicken or squid? Hubad? With coconut milk? – we can go deep. So much so that it seems like that is a supper club topic all by itself. Adobo has typically been most people’s introduction to Filipino food so instead, we wanted to highlight another one of our favorites. It is certainly popular but not often the star in the Filipino American repertoire and that is Kare Kare. This dish is probably not as celebrated in the US because it is eaten with Bagoong, an umami heavy and very pungent shrimp paste. In our humble opinion, you can’t eat Kare Kare without it. It’s so good together because it cuts through the richness of the dish.

KARE KARE is typically an oxtail and tripe stew, thickened with toasted rice and peanuts crushed in a mortar and pestle. It’s got a bit of an orange color due the the addition of atsuete or annatto seeds. Our version uses a collagen heavy oxtail broth, supercharged by beef shank with marrow. We also use both cashews and peanuts. We love this dish with tons of veggies too. Our favorites are long beans, eggplant 🍆 and bok choy 🥬. We are serving this with Bagoong and steamed rice 🍚.

If you are one of the few that snagged tickets to TIKIM’s upcoming dinner on Sunday @mestizo.pdx, you will get to taste this dish. Stay tuned as we highlight some of the other dishes we are making.

#tikimpdx #filipinofood #filipinocuisine #filipinoculture #filipinostories #portland #manila #hapunan #karekare #bagoong #pdxfood #eater #eaterpdx #pomomagazine #portlandmonthly

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