Special Filipino Dinner Tonight - Celebrating FAHM here at THD

Heritage can be something you love and still feel unsure about showing in every room.

In a nationally representative U.S. survey conducted in 2022 and 2023, 16% of Filipino American adults said they had ever hidden part of their heritage from people who are not Asian. That could mean food, clothing, cultural customs or religious practices.

The word ever matters. The finding can include something a person did once in the past, and it does not mean 16% are hiding their heritage today.

It also does not give us one Filipino American reason why. The survey did not publish a Filipino-only breakdown of causes, so we should not turn the number into a story that everyone was bullied, ashamed or trying to fit in.

What it does reveal is quieter: for some adults, there has been at least one moment when sharing less of themselves felt like the choice they made.

I keep thinking about how much a person can edit without anybody noticing: a food left at home, a tradition not explained, a part of faith kept private. None of those choices makes someone less Filipino American.

Belonging should leave room for the whole person, not only the parts that feel easiest for everyone else to understand.

Source: Pew Research Center, 2022–23 survey of Asian American adults

Meanwhile, Here's my Take Why I am super proud of Filipino Heritage

I am super proud of my Filipino heritage because it is the foundation of who I am. I was born with my roots in Barotac Viejo, Iloilo, and spent the first 26 years of my life surrounded by the Filipino language, culture, family traditions, and values that shaped me. My first language was Hiligaynon, and later I learned Tagalog and English. My Filipino identity has followed me throughout my life from my education at the University of the Philippines, to my years as a chemist and scientist in America, to my marriage to Macrine, my children and grandchildren, great grandchildren  and my lifelong connection to Marinduque. Even after more than six decades in America, I never felt that becoming an American meant giving up being Filipino. Instead, I became both: a Filipino by heritage and an American by citizenship and experience. Philippines give me roots, America give me Wings! 

At nearing 92,  I realize that heritage is more than a name, a birthplace, or a collection of old photographs. It is a living memory that we pass from one generation to another. That is why I continue to write about Filipino food, Marinduque, my family, Philippine history, and the experiences of Filipino-Americans. Recently, displaying my Philippine wood carvings and jeepney collection at my senior community for Philippine-American History Month made me think about how these simple objects have become symbols of my past. My blogs have become my own little time capsule-a way of preserving the stories, values, humor, faith, and memories of the Filipino boy from Iloilo who eventually became a scientist, husband, father, grandfather, great grand father and now, at almost 92, a blogger looking back with gratitude. I am proud of where I came from, proud of what America allowed me to become, and especially proud that after all these years, the Filipino in me is still very much alive.

Finally, Did You Know how October became officially designated as Filipino American History Month?

Why "History" Matters

Official Title: The Filipino American National Historical Society (FANHS) established the observance in 1992, and the U.S. Congress officially recognized it in 2009 as Filipino American History Month. 
The Distinction: While often called "heritage" by mistake, organizers emphasize historybecause the focus is on recording and honoring specific historical events, struggles, and the socio-political impact of Filipino Americans in the U.S. 
Historical Significance: October marks the first recorded presence of Filipinos in the continental United States, when "Luzones Indios" landed at what is now Morro Bay, California, on October 18, 1587. It is also the birth month of labor leader Larry Itliong

Reminder: Tonight is Special Filipino Dinner Night here at THD. If you responded to My-Email, our group of 12 has a two tables reserved at the Comet Room, Newtons Restaurant at 5PM.   

A Preview of Our Special Filipino Dinner Tomorrow Night - The Milk Fish

I had a special preview ( tasting) of one of the Dishes that will be served at our Special Filipino Dinner tomorrow WED, Oct 7 celebrating Filipino-American History Month. A few weeks ago, Joel asked me what fish dish I may suggest for the special Filipino dinner he has been planning for weeks. Without hesitation, I told him 💚Bangus or milk fish, unofficially the national Fish of the Philippines. I suggested, he purchase the deboned and all ready-marinated fish, so the kitchen can just fry it and served hot. He did and I tasted it tonight. 

It was exactly the taste that reminded me of my younger years in the Philippines. Thank Joel and THD for making my stay here at THD, the happiest years at the last stage of my life here in Planet Earth. The photo above is my dinner tonight. I did not need any lemon, since the fish is well marinated with vinegar and a little garlic. For Preparation of the Fish see bottom of this page. 

To residents who may not like the Fish, other Filipino Dishes, Chicken Adobo,  Giniling ( ground beef with vegetables) and Filipino mixed vegetables ( eggplant, okra etc..) is available. Joel said the dessert is leche flan ( filipino custard) and puto ( rice cake). I believe there is lumpia for appetizer and a side dish.    

 

The following is more information about the Deboned and Marinated Milk Fish.    

Contrary to popular belief, bangus (milkfish) is not the official national fish of the Philippines. While it is widely celebrated as a cultural and culinary staple, there is no Philippine law that officially declares it or any other fish as a national symbol.

The Difference Between Cultural Tradition and Law

• The Popular Myth: Because bangus is deeply woven into the country's aquaculture industry, economy, and everyday meals (like sinigang or daing na bangus), schools and textbooks have long referred to it as the "national fish".
• The Legal Reality: The National Commission for Culture and the Arts (NCCA) has clarified that its status is completely unofficial. 

What Are the Official National Symbols?

According to Philippine heraldic laws, only a select few icons are legally recognized national symbols. These include: 

• Narra (National Tree)
• Sampaguita (National Flower)
• Philippine Eagle (National Bird)
• South Sea Pearl (National Gem)
• Arnis (National Martial Art and Sport) 

Even other popular cultural symbols like the carabao (water buffalo), mango, and ** Rizal** (as the singular national hero) share the same status as bangus-they are beloved cultural icons, but lack official legal proclamations. 

Meanwhile, here's the Preparation for the Fish

💚Marinated deboned bangus, commonly known as Filipino daing na bangus, is a savory butterflied milkfish soaked in a mixture of vinegar, crushed garlic, salt, and peppercorns before being pan-fried until crispy.

Ingredients and Preparation

Milkfish (Bangus): One whole medium-to-large bangus, scaled, gutted, and butterflied with the backbone and small bones removed.
Marinade: ½ to 1 cup of cane or white vinegar, 5 to 6 cloves of crushed or minced garlic, 1 teaspoon of cracked black peppercorns, and 1 teaspoon of salt.
Process: Coat the fish in the marinade and refrigerate it for at least 4 hours or overnight so the flavors soak into the meat. 

How to Cook

Drain: Remove the fish from the liquid and pat it dry with paper towels to prevent excess splattering.
Fry: Heat cooking oil in a skillet over medium heat. Place the fish skin-side down first and fry for 4 to 7 minutes until golden brown and crispy, then flip and cook the other side.
Serve: Enjoy hot with garlic fried rice (sinangag), a fried egg (bangsilog), and a side of spiced vinegar for dipping
Finally My Photos of the Day- The Flowering Calamansi Tree in My Patio: 





The calamansi fruit is an excellent substitute for lemons, as a souring agent. 
Personal Note: When I was a teenager in Barotac Viejo, Iloilo my parents owned a small fish pond (not commercial ) raising bangus. We harvest from about 100 to 200 bangus per year for our personal consumption. We preserved most of it by drying in the sun ( bislad), as well as marinating it in vinegar and spices.   During this Harvest Season, we will bangus every day for almost a month.     

Filipino Cuisine- My Favorite Dishes -An Update

Pompano-One of Favorite Fish Besides Bangus  

Dr. David B. Katague frequently used his platform to archive traditional family recipes. He felt a deep responsibility to document these heritage meals so his children and grandchildren-who grew up in the United States-could maintain a tasty, tangible bond to their Filipino culture and identity

As a chemist, he often appreciated the delicate balance of flavors that define Pinoy cooking: the perfect marriage of sour, salty, and savory components.

🌟 Dr. Katague's Top Favorite Heritage Dishes

In his culinary essays, Dr. Katague explicitly highlighted a select group of traditional festive foods that defined his family gatherings:

Fresh Lumpia (Lumpiang Sariwa): Unlike the crispy, deep-fried variety, this version uses fresh, thin egg crepes wrapped around a mixture of sautéed hearts of palm or mixed vegetables. It is always topped with a rich, sweet, garlic-infused soy sauce and ground peanuts. 

Chicken and Pork Afritada: A comforting, home-style stew where meat is slowly simmered in a rich tomato-based sauce alongside tender potatoes and bright green bell peppers.

Shrimps and Mixed Vegetables in Coconut Milk (Ginataang Hipon): This dish highlights the coastal flavor profiles of his homes in Marinduque and Iloilo, combining fresh seafood with vegetables poached in creamy coconut broth.

Pancit (Rice Noodles): A mandatory staple at any major Katague family gathering, representing long life and good health.

Lechon (Roasted Pig): The undisputed king of Filipino celebratory food, featuring a whole pig roasted over charcoal until the skin achieves a glass-like crunch.

Dinuguan: A deeply savory, traditional pork blood stew cooked down with vinegar, garlic, and green chili peppers.

Chicken Relleno: A complex, labor-of-love party dish involving a completely de-boned whole chicken stuffed with a seasoned mixture of ground meat, raisins, eggs, and sausages. 

🎨 Passing Down the Cooking Legacy

For Dr. Katague, blogging about food was a form of cultural preservation. He loved seeing his four children adopt these exact heritage meals as their own favorites. Because his family operated the beachside resort Chateau Du Mer in Marinduque, many of these classic flavor profiles also influenced the welcoming, festive hospitality they extended to visiting guests and relatives over the decades

Meanwhile, The Ox tail Kare-Kare Gives Me Pleasant Memories of My over 63-years of Marriage ( Macrine's (RIP) favorite Recipe on Special Occasion).

Few things say home to a Filipino quite like a steaming bowl of kare-kare. This rich oxtail and vegetable stew, swimming in a thick golden peanut sauce, is the kind of dish that turns an ordinary Sunday into an occasion. Served with a spoonful of salty bagoong on the side, it is comfort in its purest form.

Kare-kare is a labor of love. The peanut sauce is simmered slow, the oxtail cooked until it nearly falls off the bone, the vegetables added just so. It is a dish for gatherings, for fiestas, for the lola who insists you eat one more helping. Every family has its own small twist, and everyone is sure theirs is the best.

Food like this carries more than flavor. It carries memory, region, and generations of hands that learned the recipe by feel rather than by measure. A single bowl can bring someone halfway across the world right back to a childhood kitchen. That is the quiet power of Filipino comfort food.

Lastly, An Ilocano Dish_ I have to learn to Love It Too

Pinakbet is bitter, funky, and deeply Ilocano. It has never apologized for any of that.

The dish comes from the Ilocos region of northern Luzon, the homeland of Larry Itliong, of the Sakadas, of some of the hardest-working people the Philippines has ever produced. Pinakbet from the Ilocano word "pinakebbet" meaning "shrunk" or "shriveled" is made from the local vegetables of the Ilocano table: bitter melon, eggplant, okra, squash, tomato, string beans, and sometimes pork, all cooked down together with bagoong, the fermented shrimp or fish paste that gives the dish its deep, funky, irreplaceable flavor.

Pre-colonial Ilocanos were already cooking these vegetables together before Spain arrived. The name and the bagoong are indigenous. The vegetables are native. The dish is as old as Ilocano civilization itself.

The bitterness of the bitter melon is not a flaw. It is the point. Ilocano cooking does not disguise its ingredients. It lets them be exactly what they are.

For Ilocano-Americans from Daly City to Hawaii to Seattle, a plate of pinakbet is not nostalgia. It is the taste of a people who survived everything and kept cooking.