A chef and cookbook author is embracing the wave of recognition Filipino Americans are experiencing on a national stage. kjohnsononair reports.
, we have one more member of our AAPI community to spotlight.
Also this year, Kasama, an eatery in Chicago, became the first Filipino restaurant in America to earn a Michelin star."This moment" is a long time coming for Ponseca, a NYC restaurateur and author of"I Am a Filipino: And This Is How We Cook." "The thing we do here is we want to make sure the vegetables, the protein is cut in similar sizes so when you take a bite you're getting a little bit of everything," Ponseca said. "it's like potato chips," Johnson said. They also cooked balut, a steamed, fertilized duck egg. It's a sought-after source of protein that is widely available and consumed across the country. In 2013, though, the egg was featured in a challenge round in the TV series"Fear Factor.
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