Kamayan means “by hand” in Tagalog and refers to the act of eating with your hands. This is best used in a boodle fight, where friends and family share a meal over a banana leaf-lined table with delicious ulam (or main course).
What is the purpose of a boodle fight, you ask?
Kamayan, the traditional way to eat, was before Spanish colonization. It brought with it utensils such as forks and spoons. Chopsticks are not a traditional utensil in the Philippines, as it isn’t used elsewhere in Asia. However, they do use them nowadays.
It is a very important tradition I grew up in the Philippines, as well as abroad in the US. Now it is gaining popularity with the boodle fight feasts. A dinner where military personnel of different ranks gathered around tables and enjoyed a meal kamayan-style over Filipino delicacies. The “fight” was basically about trying to eat as much food as possible before your neighbor next to you.
Boodle fights are no longer about fighting, but sharing a meal with friends and family is the main focus of eating kamayan-style. It all started in a mess hall, and has now moved to homes. Silog is a popular New York restaurant. Jeepney was the last.
Do Filipinos use eating utensils?
Although it might seem unfashionable to eat with your hands in the West, this is a common way of eating food in the Philippines. My grandparents were Filipino and I can still remember the texture of rice between my fingers and the smell of lechon at the table.
It is still quite common to eat with your hands in the Philippines, as well as in many Filipino American homes. However, you will most likely see Filipinos using utensils such spoons, forks and knives depending on where they are eating.
Kamayan feast food suggestions
Boodle fights are a great way to throw a party. You can choose from a wide range of foods, and you also have the opportunity to have some fun with your food. These are my top boodle-fight favorites.
Lechon belly
Lechon belly is an excellent choice for a main course if you have a small gathering or don’t need a lechon. The skin is crispy and has been marinated in a brine that includes garlic, onions, lemongrass, and many other fragrant herbs and spices. Cebuchon is another name for this type of lechon belly. It’s known for its tender and flavor-infused meat, and crispy skin that has been roasted over a flame for hours. You can purchase pre-made lechon belly from Grill City or other Filipino restaurants if you don’t have the time.
Chicken inasal
If you are looking for a different kind of Filipino grilled meat, chicken inasal can be a good way to start. This delicious char-grilled, lemongrass- and chili marinated dish has become a Visayan favourite. The tender, roasted chicken thighs are bursting with flavor, including smoky, peppery and citrusy flavors.
Because I can control the sweetness, citrus and annatto chili oils used, I love marinating and grilling chicken Inasal at my home. You can also purchase chicken inasal from restaurants such as Grill City.
Filipino pork bbq skewers
Filipino pork skewers are my favorite type of barbecue. They are always a big hit at parties. It’s easy to eat kamayan because it only requires you to eat from a stick of tender sweet-marinated and chargrilled pork pieces.
Although I love making these pork barbecue skewers from scratch, you can also buy premade skewers at your local Seafood City. You can also purchase skewers cooked at restaurants such as Grill City.
Sinangag (garlic fried rice)
Sinangag, or garlic fried rice, is a must-have side dish for Filipino meals. It is a simple mixture of white rice, oil, garlic, and aromatic pieces of garlic. Sinangag can be used for breakfast, lunch and dinner. It’s light and goes well with many Filipino sweets, smoky and fried dishes.
Sinangag is usually placed in the middle of the boodle fight, with the ulam sprinkled around it. Sinangag can be made at home as it is simple and easy to make. Premade sinangag can be purchased at any Filipino restaurant.
Lumpiang shanghai
These crispy, crispy spring rolls make a great appetizer for boodle fights. Lumpiang Shanghai or simply lumpia, is a Filipino-style fried spring roll that’s filled with minced pork and a variety if minced vegetables, such as onions, carrots, garlic, and other ingredients. You can buy pre-made frozen lumpia packs at your local Seafood City or American grocery stores if you don’t have the time to make it fresh.
Atchara
Pickles are a great side dish to sweet bbq pork and char-grilled chicken. Atchara is a simple pickling recipe made from thinly sliced green papaya and carrots. You can also add green bell peppers, raisins or other ingredients to make it your own.
You can buy premade atchara to go with your grilled items (like Grill City), but I prefer making it at home since the recipe is so easy.
Puto
Boodle fights offer the most variety of dishes so it is not unusual to see desserts at the same table. Puto, or steamed rice cakes, are like the frosting on a cake. They add an extra level of enjoyment to your feast. These sweet and light steamed rice cakes can be served as a traditional dessert. They are also known as kakanin, or rice cake.
It’s a ricecake, but it can also be eaten as a dessert or a savory dish. They can be topped with cheese or salted duck egg slices. Or you can eat them as is. These are easy to make at home. However, you can find them in Filipino bakeries such as Valerio’s Baking.
Bibingka
Bibingka, another Filipino traditional kakanin, is a baked rice cake that is usually eaten during holidays. However, this does not stop people from baking it and enjoying it in a boodle fight. You can add different toppings to puto like cheese, salted duck egg slices and coconut shreds. It’s easy to make at home using rice flour, and bake in the oven. Valerio’s Bakery also offers it if you don’t want to bake it.
Biko
A sweet and sticky rice cake made with coconut milk, palm sugar, and dark chocolate, and topped off with coconut custard, is one of my favourite kakanin to enjoy at a boodle fight. Biko can be made ahead of time and left on the counter for up to an hour before being cut into slices for boodle fighting. It can also be purchased pre-made at Valerio’s Bakery or Seafood City.
Grilled seafood such as grilled milkfish, steamed mussels and grilled shrimp are other options for boodle fights. You can also add fresh ripe mangoes and slices of tomato to the boodle fights. Coconuts, coconuts, and boiled Okra are all great options. The best thing about eating kamayan-style boodle fights is that there are no wrong ways to do it. Just make sure you do not use any utensils.
Keywords: buddle fight, boodle food, Kamayan Feast
){kind=link}