Tanghalian
To Filipinos, no meal is necessarily more important than the other but lunch, ‘tanghalian’ in Tagalog, is the meal that holds the day together. A typical lunch could consist of a main (or two), soup, and of course, rice. In Manila, one could be looking forward to finally having their baon (packed lunch, or in some cases, lunch money) at school or work, finding the best lunch promos at restaurants found in malls and strip malls, strolling to a neighborhood carenderia, or gathering in their home’s dining room, usually right at noon on the dot.
We’re excited to share two of our shared childhood favorites, Sinigang and Inihaw na Liempo.
SINIGANG is a soup or stew that has a boldly savory and sour flavor. Most commonly, the broth is soured using tamarind, but other preparations include using green guava, unripe mango, vinegar, and/or citrus as souring agents. The version we will be preparing is with hipon (shrimp), and one could use any protein or extra veggies.
INIHAW NA LIEMPO is a form of grilled pork barbecue, typically using pork belly. The meat is prepared with a liquid marinade, but every household and vendor have their own methods. The aggressive char from coals give the dish its signature flavor. It’s dipped in a bit of Sinamak or spiced vinegar – it’s a hit of acidity to cut through the richness of the pork belly
ENSALADANG KAMATIS is an ubiquitous accompaniment for anything grilled. It’s a simple preparation of fresh tomatoes and onions, sometimes on their own and sometimes dressed simply with vinegar and salt or fish sauce.
If you are one of a few that snagged tickets to TIKIM’s upcoming dinner, you will get to experience dishes that make up A Day In Our Life and will get to taste these dishes. Stay tuned as we highlight some of the other dishes we are making.
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