Progressive Grocer

Grocerant February 2017

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30 SOLUTIONS FEBRUARY 2017 The timeline of trending Asian cuisines has moved from authen- tic Thai, Korean and Vietnamese to regional Chinese and Burmese. Now you can add Filipino foods to the list of Far East and Southeast Asian flavors with likely staying power. Andrew Freeman & Co., a San Francisco-based restau- rant and hospitality consultancy, spotlighted cuisine from the Philippines as a top trend for 2017, while other industry experts were already singling out Filipino last year as a food group to watch. And then there's Jollibee, a quick-serve chain in the Philippines that now has 34 U.S. locations, mostly in California. It serves up fast-food-like renditions of central Philippines favorites such as Fiesta Noodles—pork crack- lings, sautéed pork, shrimp, parsley flakes and egg slices in a garlic sauce—and halo-halo, a popular Filipino des- sert of shaved ice mixed with ube (purple sweet potato) ice cream, sweetened condensed milk, leche flan (caramel custard) and little jellies. Filipino cuisine has been underrepresented in the United States for decades in proportion to the Filipino-Ameri- can population, reports Chicago-based menu research firm Technomic. e Filipino-American population has grown to more than 3.4 million, according to U.S. census data, and represents the fourth-largest U.S. immigrant group by country of origin behind Mexico, China and India. Global influences Although the Philippines is considered part of Southeast Asia, Filipino cuisine differs from its ai and Malaysian counterparts because of heavy Spanish, Chinese and even American influence aer years of colonization and military presence. Filipino flavor medleys BY A M EL I A L E V I N Accent on Cuisine: Sisig, or Filipino sizzling pork, is a traditional dish made with calamansi lemons and chili peppers.

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