May 15 • 15M

EP 12: Kamayan Feasts aka No Forks Given

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Sharing the stories of heritage and culture as we dig into food memories, family recipes, and often forgotten foods.
Episode details

Yana Gilbuena gives us permission to dispense with our forks, reach across the table, and engage with diners we’ve never met.

Approaching Cultural Foods Unapologetically

Possessing a cuisine that includes stinky, fermented foods, fertilized duck eggs, and blood stews can make transitions to another culture difficult. But Yana Gilbuena doesn’t shy away from her cultural foods. As a matter for fact, she introduces them to people unapologetically and passionately through her Kamayan Feasts.

Listen as Yana shares some of her favorite childhood food memories, the inspiration behind her pop-up Kamayan Feasts, and her call to honor and celebrate heritage and culture.

Rice and dishes served at Yana’s pop-up Kamayan Feasts.
Grilled fish with a squeeze of calamansi juice.

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Episode Transcript

🎧 Click here for the full, interactive transcript of this episode 🎧

Connect with Yana on Instagram, Facebook, or Twitter. And make sure to check out Yana’s website, SALO Series.

Thank you to our Sponsor Bob’s Red Mill for keeping my pantry full of fabulous flours and baking products!

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Sinigang Poke


  • 1 ½ pound salmon filleted and cubed ½” x ½”

  • ½ bottle tamarind concentrate 7 oz total

  • 1 tablespoon citric acid or 1⁄2 of the sinigang mix pack

  • 3 tablespoons fish sauce

  • 1 tablespoon calamansi juice

  • 3 Thai chilies

  • 3 tablespoons toasted sesame oil

  • 1 tablespoon coarse ground black pepper

  • 1 medium red onion brunoise

  • 1 medium ginger knob finely diced

  • 3 pieces kaffir lime leaves chiffonade (optional)

  • 3 long green peppers roasted and diced

  • 1 cup cherry tomatoes halved

  • 2 tablespoons chili oil

  • 1 teaspoon salt

  • Finishing salt


  • 1 scallion stalk sliced on a bias, chop bottoms for poke

  • 2 teaspoons toasted black sesame seeds

  • 1 pack rice vermicelli 8 pieces

  • 3 cups canola oil

  • 1 tablespoon toasted pinipig or toasted rice


  1. In a bowl, mix the cherry tomatoes, chili oil and salt. Set aside.

  2. In a bowl, mix tamarind concentrate, citric acid (or sinigang mix), fish sauce, calamansi juice, Thai chilies and ground black pepper. Set aside.

  3. In a separate non-reactive bowl, combine salmon and toasted sesame oil. Add ginger and kaffir lime leaves. Mix well and wet aside in fridge for 20 to 30 mins to chill.

  4. In a small pot, heat oil until 350°F-375°F (using your thermometer). Add the rice vermicelli and let bloom. As soon as it expands, fish out and set aside on a pan lined with paper towels to absorb the excess oil.

  5. Remove the chilled salmon from the fridge and massage in the tamarind mixture. Let sit for 3 to 5 minutes. Drain the liquid and add scallion bottoms, onions and green peppers. Add the cherry tomatoes. Fold in well.

  6. Serve sinigang poke in the rice vermicelli nest and dust with finishing salt, black sesame seeds, pinipig and scallions.


PRO TIP: You can add roasted beets or mangoes/dragon fruit into your poke, depending on their seasonality. You can also use tuna or a hearty white fish, like halibut. If you want to make it vegan, substitute fish sauce for coconut aminos, and use beefsteak tomatoes, beets, mushrooms or roasted eggplants.Let’s Connect!

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