Asian Journal- The Filipino-American Community Newspaper

IT’S that time of the year again—celebrated by Americans, but feared by most turkeys.  Thanksgiving is probably one of the most celebrated holidays here in the United States, because it has the festiveness of Christmas, without the worry and stress of gift giving.  Last year was my first Thanksgiving, and it amazed me how important the day is not only for Americans, but also for Filipinos who have assimilated themselves in the culture.

Still, no matter how American Thanksgiving Day is, us Filipinos always find a way to inject our own culture to everything we do regardless of where we are in the world.

Whipping up a festive spread—’Pinoy’ style

So what will you be having for dinner?  In most homes,turkey is the main centerpiece of the menu—it is Thanksgiving after all.  Some people will add a second or third main dish, like ham and fish, but most people feel that the turkey should have front center and top billing.  Also, floating around would be the aroma of traditional side dishes that most Americans would say complete the meal—stuffing for the turkey with either cranberry sauce and/or gravy, mashed potatoes, green bean casseroles, peas and carrots, bread rolls or biscuits, a Waldorf salad, a variety of pies (usually pumpkin and apple) and sweet potato for dessert.

Well, there’s nothing really wrong with having these traditional American dishes, but of course, we would want to add a Filipino flavor to our Thanksgiving celebration, we can always give the menu with a little Pinoy twist.  

I’ve known a number of people who don’t really like turkey, particularly because they find the meat bland and dry.  Filipinos, for one, still have to get used to it as we don’t celebrate Thanksgiving in the Philippines, and turkey is not even all that popular choice.  My brother and I used to have turkeys in Manila, but they were more of like pets to us, rather than part of the dinner menu.  Truth be told, the roasted whole pig or lechon, is still the prized special occasion food for Filipinos, and not the turkey.  And if there’s no pig to set the centerpiece of a feast, we’d rather turn the chickens into culinary delights that can turn the celebration both hearty and nostalgic.  Still, I have realized that Americans revered the turkey not so much because of its culinary value, but because of its association with their own history.

So instead of turkey, why not substitute our favorite lechon manok?  Right on the taste buds of the Pinoy palate, and there is no need for stuffing.   To complement that, lechon sauce instead of gravy can be the dipping sauce.  But if you would like to really stay close to the American tradition, our rellenong manok is one idea—not really your standard butterball, but definitely can match up to the turkey’s popularity.