ニューヨーク・タイムズのインスタグラム(nytimes) - 3月17日 05時53分

Other Asian cuisines have been part of the American landscape for decades. But only in recent years have Filipino foods started gaining recognition outside immigrant communities, at restaurants like @maharlikanyc in New York; @badsaintdc in Washington, DC; and @lasa_la in Los Angeles. Although Filipino food draws on early encounters with Malay, Chinese and Arab traders as well as centuries of Spanish occupation, its profile is distinct: salty and sour above all, with less of the mitigating sweetness and chile-stoked fire found in the cooking of its Southeast Asian neighbors. A few signature dishes: adobo, a long braise of meat in vinegar and garlic; lechon, whole roasted pig; sinigang, a profoundly sour soup; dinuguan, a pork-blood stew; and kare-kare, a nutty-sweet stew of oxtail, bok choy, string beans and eggplant. @dina_litovsky photographed this feast of Filipino food at a recent gathering of Filipino-American writers, artists and filmmakers at the New York home of the poet @jmaebreeze. Visit the link in our profile to read more.

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