Filipinos have the reputation of preparing excessive food during parties.
They want to have more than enough so when guests come back for seconds, or even thirds, they still have plenty to offer. For a Filipino host, it would be very embarrassing to say to a guest, “Sorry, I ran out of it”, or in Tagalog, “Ay, naubusan na.”
Hiya is feeling of embarrassment one gets when he perceives himself as socially unacceptable for whatever reason. It is a Filipino trait with emphasis on fear of losing face. –from Dictionary of Filipino Culture and Values by Tomas D. Andres
Recently, I made a rookie mistake of ordering 60 teriyaki barbecue skewers for a party for 20 people. I allotted 2 sticks per person, and added a “little extra” for our own future use.
I couldn’t say that I ordered too much dahil baka mapahiya at maubusan (for fear of embarrassment that I may not have enough food); I ordered too much because I simply do not know how much food a person can eat.
Guests would have eaten them all–if not, for the other dishes, and 3 different desserts. In the end, I still had 50 sticks that I quickly wrapped in foil to send home. Even then, I still had enough leftover to make Vietnamese spring rolls, Vietnamese pho salad, and quesadilla for a month.
For those trying to figure out what to do with leftover barbecue, here is my recipe for Vietnamese spring roll. I usually use shrimp or Chinese sausage, but I quickly discovered that barbecue pork and chicken work just as well. It is the easiest to make because it requires little to no cooking.
Basic stuffing to the spring roll
Choices for protein filling are: cooked shrimps, barbecue pork or chicken, beef slices, even pan fried Chinese sausage. The beauty of this dish is you can put whatever you want in it–including leftover meat. Dip rice paper in warm water to soften, and be creative.
1/2 cup fish sauce (good quality, unfortunately, Rufina patis does not work well, Thai brands work better)
1 Tbsp sugar
1 Tbsp lime juice
1/2 cup water
1 -2 crushed garlic gloves
Mix well together.