Interesting conversations usually sprout out of yosi breaks at work. Earlier today, we had a few laughs as we glamorized some staple Filipino delis and gave it a gourmet twist. And this all started with them (my colleagues) mocking me at how I usually call JolliJeep (a make-shift food stand ubiquitous in Makati Business District; term derived from Jollibee, a famous fastfood chain in the country) a stand-alone cafeteria. Of course, I only call it that way in the context of "pag-iinarte" (feigning cheerleader/queenbee prattles) So please, don't raise your eyebrows just yet!
Here are some of the Pinoy staples we have baptized with an "Upper-East Side" nomenclature.
Tokneneng - L'Orange Quail Eggs in Balsamic Vinaigrette Sauce
Adidas - Jerk Chicken Claws (also in Balsamic Vinaigrette Sauce)
Lugaw - Snow Rice Porridge
Lumpiang Gulay (Hubad) - Asian Spring Veggies in Sweet & Sour Ganache
Paksiw - Sauerkraut Soup
Pinakbet - Mixed Gourd Bordelaise
Turon - Caramel-Glazed Plantain Lady Fingers
Ice Candy - Fruit-Burst Sorbet Canes
Buchi - Sesame Bean Truffles
Isaw - Gizzard Skewers and Yakitori
Palitaw - Rice Patty with Aloha Sprinkles
Biko - Coco Fudge Rice Cake
Would it taste differently given its gourmet pretense? Maybe. The power of suggestion can be compelling!
I'd love to hear your sosyal version of our delis. Com'on, this can be fun!
Photo Credit: www.karenlacanilao.com