We’re here to give you the most in flavor, integrity, and fiery vibes. No more diluted dishes, no more cultural compromise. Real deal Asian cuisine and communities are too damn delicious to deny. We started Omsom to bring proud, loud Asian flavors to your fingertips any day of the week, sitting in your pantry right between the tomato sauce and olive oil.
As early as 3:00 a.m., makeshift food stalls line up outside churches and await the worshippers to finish mass. It became a tradition for Filipinos to stop and savor native delicacies such as puto bumbong for breakfast afterward. The purple-hued rice cake (puto) is made with glutinous rice and often cooked inside bamboo tubes (bumbong).
When we set out to produce an episode all about Filipino food, we knew we'd need a general overview of the cuisine of the Philippines: what it's like, what influenced its past, and how it's evolved to become the hottest new thing in the food world. We couldn't think of anyone better to turn to for this important lesson than Amy Besa; she's the award-winner author of Memories of Philippine Kitchens, and lovingly known as the "godmother of Filipino food in America." Besa and her chef-husband Romy Dorotan also own the Purple Yam restaurant in New York. Bring a taste of the Philippines to your table with her recipe for Ukoy, Filipino crispy shrimp and vegetable fritters.
