Lami by Mama Linda's

Cilantro Drizzle

125 ml bottle

Chris Soda

Coca-cola

Humba

Pork belly marinated overnight in garlic, miso, fermented black beans, soy sauce, cane and black vinegars, brown sugar, chilies, star anise, black pepper, cilantro, then braised until fork tender. Served with rice and achara. Gluten-Free.

Maranao Beef Rendang

The Maranao are one of the Indigenous peoples of the Southern Philippines. Their proximity to our Indonesian and Malaysian neighbours allowed for cultural exchange long before the Spanish came to our shores. This dish is a result of that exchange, with the Maranao version using fresh herbs pounded into paste (palapa) making it much more fragrant than other rendangs. My homemade paste uses garlic, ginger, galangal, shallots, lemongrass, turmeric, chillies, cilantro, kaffir lime leaves and roasted rice. Halal beef is braised in this paste and coconut milk. Served with rice and achara.

Adobo Sa Gata

Through the years, adobos have been the constant favourite at our farmers markets. A staple of Filipino cooking, it offers a great way to introduce our cuisine with familiar, yet distinct flavours. This version has Ontario chicken marinated overnight in apple cider and coconut vinegars, garlic, soy sauce, black pepper and bay leaves. Braised until tender and finished off with coconut milk for a complex tangy-cream-hint of sweet goodness. Served with rice and achara. Gluten-Free.

Adobong Gulay

A staple of Filipino cooking, adopted to be vegetarian. Shiitake mushrooms and firm tofu braised in cane vinegar, garlic, onions, black pepper and soy sauce with seasonal Asian greens added at the last minute. Served with rice and achara. Gluten-Free.

Biko

Sticky rice cooked in coconut milk sweetened with muscovado and lightly scented with lavender.

Buko Pie

Rich, buttery pastry filled with strands of young coconut simmered in sweet cream.

Frozen Adobo Sa Gata For 3

Frozen Andoy’s Meatballs For 3