V°L 03 
At Anima Art Space Manila

The third #ssuarassa episode was held outside Germany for the very first time! This one was recorded in the Philippines, specifically at Anima Art Space in Quezon City, Metro Manila. Huge thanks to Anima for hosting us!
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On this occasion, Ariel presented a glimpse of soydivision's practices and framed the talk to share about collaborative and collective art practices along with other Philippines collectives: SYNTHICIDE, Don't Tell Nanay, and 98B COLLABoratory. Thank you for sharing your practices!

The dish that became the highlight of this episode was HALO-HALO, a typical Philippines dessert with many fruit ingredients. On the night, our host also cooked Bihon Pancit Canton (stir-fried vermicelli with pork and vegetables). Ariel tried to remake these two dishes as soon as he got back to Berlin, and here are the recipes he can share:

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​Halo-Halo Recipe

Ingredients:
Base:

• 1 cup shaved ice

Sweetened Fruits & Beans:

• 1/4 cup sweetened red beans
• 1/4 cup sweetened white beans
• 1/4 cup sweetened jackfruit (langka)
• 1/4 cup sweetened plantains (saba bananas)
• 1/4 cup sweetened macapuno (coconut sport)
• 1/4 cup sweetened nata de coco (coconut gelatin)
• 1/4 cup sweetened kaong (sugar palm fruit)

Toppings:

• 1/4 cup leche flan (custard flan), cubed
• 1/4 cup ube halaya (purple yam jam)
• 1/4 cup sweet corn kernels
• 1 scoop ube ice cream (optional)
• 1 scoop vanilla ice cream (optional)

Garnishes:

• Evaporated milk, for drizzling
• Pinipig (toasted rice flakes) or cornflakes, for crunch
• Sugar, to taste (optional)

Instructions:

1. Prepare the Glass/Bowl:
   • In a tall glass or a deep bowl, layer the sweetened fruits and beans at the bottom. Start with the red beans, followed by white beans, jackfruit, plantains, macapuno, nata de coco, and kaong.
2. Add Shaved Ice:
   • Top the layered fruits and beans with shaved ice. Pack the ice down gently to create a firm mound.
3. Top with Delicacies:
   • Add a layer of leche flan cubes on top of the shaved ice.
   • Spoon ube halaya over the leche flan.
   • Scatter sweet corn kernels around the ube halaya.
4. Add Ice Cream:
   • Place a scoop of ube ice cream and a scoop of vanilla ice cream (if using) on top.
5. Drizzle and Garnish:
   • Drizzle evaporated milk over the entire dessert.
   • Sprinkle with pinipig or cornflakes for added crunch.
   • Add sugar to taste, if desired.
6. Serve:
   • Serve immediately with a long spoon, and enjoy the mix of textures and flavors!

​Bihun Goreng (Fried Rice Vermicelli) with Tempeh:
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Ingredients:

• 200g rice vermicelli (bihun)
• 200g tempeh, cut into small cubes
• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 2 shallots, thinly sliced
• 1 carrot, julienned
• 100g cabbage, thinly sliced
• 1 red bell pepper, thinly sliced
• 2 green onions, chopped
• 2 tablespoons soy sauce
• 2 tablespoons sweet soy sauce (kecap manis)
• 1 tablespoon oyster sauce (optional)
• 1 teaspoon ground white pepper
• 1 teaspoon salt (adjust to taste)
• 1 teaspoon sugar
• 2 eggs, beaten (optional)
• Lime wedges, for serving
• Fried shallots, for garnish
• Cilantro or parsley, for garnish

Instructions:

1. Prepare the Rice Vermicelli:
   1. Soak the rice vermicelli in hot water for about 5-10 minutes until they are soft. Drain and set aside.
2. Prepare the Tempeh:
   1. Heat 1 tablespoon of vegetable oil in a large frying pan or wok over medium heat.
   2. Add the tempeh cubes and fry until they are golden brown on all sides. Remove from the pan and set aside.
3. Stir-Fry the Vegetables:
   1. In the same pan, add the remaining 1 tablespoon of oil.
   2. Add the garlic and shallots, and stir-fry until fragrant.
   3. Add the carrots, cabbage, and red bell pepper. Stir-fry for about 3-4 minutes until the vegetables are tender but still crisp.
4. Combine Ingredients:
   1. Push the vegetables to one side of the pan and pour the beaten eggs (if using) into the other side. Scramble the eggs until they are fully cooked, then mix them with the vegetables.
   2. Add the softened rice vermicelli and tempeh to the pan.
5. Seasoning:
   1. Add the soy sauce, sweet soy sauce (kecap manis), oyster sauce (if using), ground white pepper, salt, and sugar. Toss everything together until the noodles are evenly coated and heated through.
   2. Add the chopped green onions and give everything a final toss.
6. Serve:
   1. Transfer the Bihun Goreng to a serving plate.
   2. Garnish with fried shallots and fresh cilantro or parsley.
   3. Serve with lime wedges on the side.

​SSUARRASA
​SUA    👉🏼_TO MEET/TO ENCOUNTER 👨🏿‍🤝‍👨🏽
SUARA  👉🏼_SOUND/OPINION 🔉
RASA   👉🏼_TASTE, ESSENCE, FLAVOR, EMOTION 
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👉🏼 one dish at a time 🌮 ✅
👉🏼 one guest at a time 🙋🏻 ✅
👉🏼 one story at a time 🏝️✅
👉🏼 one mix at a time 🔉 ✅

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"Suarasa" is a new original (radio) series crafted by Ariel William Orah and presented by ASSOY Radio. Drawing inspiration from three Indonesian words - "sua" meaning to meet or encounter, "suara" representing sound or opinion, and "rasa" encompassing taste, essence, and emotion - the show blends elements of a cooking show, story telling, and mixtape curation. In each episode, the host collaborates with a guest to prepare a dish while engaging in conversation and selecting songs that complement the culinary experience. It is a celebration of fragility and antifragility of life– a testament to the role of food, sound, and storytelling that define us as a species. By inviting listeners to partake in this sensory feast, the show aims to foster empathy, understanding, and a deeper appreciation for the diverse flavors of life.
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