[Emy Miller, Fargo]Story by Tracy Nicholson Photography by M.Schleif Photography  In the fall, we often cling to Midwestern comfort food, but this month, we decided to spice things up. We may not be able to travel, but we can seek out and experience different cultures immersed in our own backyard. We asked colleagues for recommendations, and one name stood out; Fargo's Emy Miller. Born and raised in Candelaria, Zambales on the island of Luzon in the Philippines, Emy agreed to show us some of her favorite family recipes, and how she's adapted them for life in the Midwest. This is Filipino family cuisine at its finest. Meet the Millers! Emy and Mark have been married for nearly 40 years, meeting in early 1980 while he was stationed near her home at the former U.S. Naval Base, Subic Bay. Married later that year, Emy attended Centro Escolar University in Manila, earning a Bachelors Degree in Medical Technology and eventually working for a family doctor in the city. On slow days, the doctor would share her love of culinary arts, teaching Emy how to prepare many different dishes; a talent that won Mark over. After a transfer in 1981, they would travel various bases in California, Alaska and Hawaii. Mark (a Moorhead native) retired from the Navy in 1993, attended college, then relocated the family to Fargo in 1998 to pursue his career as a GIS Specialist at Satshot, Inc. Emy has been employed by the NDSU Entomology Department as a laboratory technician since 2005. She is also one of the officers of the Fil-AmMinnDak (Filipino/American) Association where she helps organize annual events and perform folk dances and songs. For the last several years, she's performed at the annual Pangea cultural event at the Hjemkomst Center and prepared special Filipino dishes like Pancit, Lumpia, and Leche Flan. A creative talent in all genres, Emy loves to sing and perform in theater and Filipina dance troupes, often on stage with her daughters, local musician, Diane Miller, and Kate Noterman. She's shared her talents at A Celebration of Women and Their Music, then performed and cooked for hundreds at the annual Feast of Nations in Grand Forks, and the "Community Meal", a welcoming gathering for newcomers from other nations. In the Kitchen with Emy Like many good chefs, Emy rarely follows a recipe, so we masked up and visited her kitchen, following along with every step, stir and seasoning! Recipe #1: Filipino-style Wild Rice Emy's wild rice is a fusion of Midwest meets traditional Filipino cooking. She grew up with white rice as an everyday staple, but she has since adapted her traditions to include Minnesota-grown wild rice, recreated in a savory, stir-fried side dish that pairs well with chicken and salmon. [ Ingredients ] 1 - bag of Minnesota Wild Rice (16 oz.), cook according to instructions 1 clove - minced garlic 1 stick or half stick - butter 1 red bell pepper - diced small 1 yellow bell pepper - diced small 4 large carrots - diced small or shredded Salt to taste [ Directions ] Cook the wild rice as noted on the packaging - set aside. In a new pan, toast the garlic in olive oil. Then add half or full stick of butter (Emy prefers to use a full stick). Stir-fry the rice first for at least 3 minutes, then add the chopped veggies, stir-frying for another 5-7 minutes. Recipe #2: Mechado  Emy's Mechado chicken wings have a Filipino twist, and are made with fresh tomatoes from her garden. The cheese may seem out of place, but it's minimal and adds a nice zing. The recipe calls for 7-Up which helps enhance the sweetness, but you can also substitute this for water.  [ Ingredients ] 1 package - thawed chicken wings (30 wings) 1/2 C. - soy sauce (Emy's favorite is Datu Puti) 1 ½ C. - tomatoes, chopped 1 red bell pepper, chopped 1 medium white onion, sliced 1/2 cup - 7-Up or water 1 slice of cheddar cheese (optional) 2 tsp. - black pepper (Optional - 2 tsp. Worcestershire) [ Directions ] Add chicken wings to a large pot, then add in soy sauce, 7-Up, black pepper, chopped tomato, bell pepper, onion. You can also add the cheese for a zestier option, or a dash of Worcestershire for more flavor. Turn stove to high, cover and let the ingredients come to a boil, continuing to cook on high for another 10 minutes to thoroughly cook the chicken. Then reduce heat to med-high, cooking until the sauce thickens. Recipe #3: Classic Stir-Fry [ Ingredients ] 2 Tbsp. - Olive Oil 1 bell pepper (color of choice) - cut into medium-sized pieces 1 ½ C. - carrots - shredded 3 heads broccoli - broken down 1 clove garlic, minced 3/4 C. - oyster sauce (Emy's favorite is Panda's, Lee Kum Kee) Salt & pepper to taste [ Directions ] Using a large pan or wok, toast the garlic in olive oil, stirring frequently, then add in cut broccoli, carrots and bell pepper to stir-fry on medium heat, keeping vegetables crisp. Once partially cooked, add the oyster sauce, stir fry for 2-3 minutes, then salt and pepper to taste. Recipe #4: Leche Flan  In the Philippines, the proper way to make flan is to steam it; but Emy has simplified it using both the oven and steam simultaneously. This method results in a firm, but ultra-creamy flan. [ Ingredients ] 1 can - sweetened, condensed milk (14 oz.) 1 can - evaporated, condensed milk (12 oz.) 9 egg yolks 1 tsp. - Vanilla extract Fresh fruit - for garnish Caramelization 1/2 C. - sugar [ Directions ] First, pour the sugar into a pot on high heat, continually stirring, then slowly dropping the heat until the sugar liquefies - being careful not to burn. Once the caramel is deep amber in color, immediately remove from heat and pour into a pan, coating the bottom of a 9-10" cake or flan pan. Let rest until cooled and hardened. In a separate bowl, add the egg yolks and whisk together until combined. Then add the cans of sweetened and evaporated condensed milk. Mix together into a custard (do not beat), then strain to ensure a smooth texture. Pour the custard over the hardened caramel in the cake/flan pan. Finally, lightly stir in 2-3 drops of vanilla extract, directly into the custard. Place the flan pan into a larger pan with rack - add about a half-inch of water to the larger pan to create steam during the baking process. Bake flan until golden brown, roughly 45 minutes to an hour. To ensure it's fully cooked, Emy suggests moving the pan to make sure the flan does not shake, or inserting a toothpick; it should come out clean. Remove from oven and let rest for 20 minutes at room temperature. Run a knife around the edges to loosen it, then place a plate over the top of the flan, securely holding on to the pan and plate while flipping it. Drizzle any remaining caramel over the top, then garnish with fresh fruit. Tamasahin!  Emy Miller 
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