tag:blogger.com,1999:blog-7708128896950950522023-11-16T02:43:50.098-08:00I Love Sisig - Filipino eats from your block to mineIlovesisig is a blog dedicated to the love of Filipino food. From personal stories, recipes, to food adventures, I plan to share my journey with you.sisigbloggerhttp://www.blogger.com/profile/09286024439977608631noreply@blogger.comBlogger42125tag:blogger.com,1999:blog-770812889695095052.post-69599886391249652642013-07-11T23:45:00.001-07:002013-07-11T23:59:26.944-07:00Planes, trains and everything in between...Bay to DC to NYCWell hello there! Long time no post right. It's been a very transitional period in my career. New job, new focus and a high schooler ready to embark on his next journey. I haven't stopped searching and exploring the latest and greatest mind melting foodgasmic narcotic. In fact, I probably consumed more sinfully, ever so unforgiving eats than my body could handle. Yes, I have put on a few unwanted pounds...but that will soon turn around...I promise...after this trip that is. But I can't say that I have officially returned to the blogging ranks just yet. Although I do promise to chronicle this this experience do to the nature and intent of this trip. I promise to beautifully photograph.amd document my experience in the East Coast and also provide some helpful tips to my fellow parents who are fortunate enough to have college bound kids.<br />
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The purpose of this awesome adventure is to do my dad thing with my eldest kid. It's about that time where he is starting to plan out his future and I'm waking up in cold sweats having nightmares about tuition bills of 50k or more year! #investment, that's what I have to continue to remind myself. I do have to say that I have become somewhat of an expert when it comes to college planning. It pays to know more about the process early just so you and your child can prepare for the future. Trust me, don't rely on just your college counselors and or your neighbor recommendations. Anyway, I'll make sure to provide some tips, tricks and surefire ways to maximize scholarships and merit based aid. I promise to visit some great restos as well. <br />
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Did I mention that I have an been planning and executing this trip via app based resources, YouTube, social media and all powered by my iPhone. Pretty scary right? Anyway wish me luck and hopefully I get out of SFO soon. Peace. <br />
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<br/><br/><div class="separator"style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4IroiNSxaCgyJRIfSGOuoqeg4rLu2nOvlX-Qp4znQ1Z64ciuY9VLlmivMorlDM3UGfPpVi8ev34H-wAVjkHZ06tEQBAIQHsqkBTxpWBAdH9ez3a0ZsAeUrwZf75oIGnKzS_JviU5VZt8/s640/blogger-image--292912964.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4IroiNSxaCgyJRIfSGOuoqeg4rLu2nOvlX-Qp4znQ1Z64ciuY9VLlmivMorlDM3UGfPpVi8ev34H-wAVjkHZ06tEQBAIQHsqkBTxpWBAdH9ez3a0ZsAeUrwZf75oIGnKzS_JviU5VZt8/s640/blogger-image--292912964.jpg" /></a></div>sisigbloggerhttp://www.blogger.com/profile/09286024439977608631noreply@blogger.com1San Francisco International Airport San Francisco37.617794 -122.381348tag:blogger.com,1999:blog-770812889695095052.post-57992246145316654832012-06-24T18:02:00.000-07:002012-06-25T18:04:35.283-07:00Chicken inasal empanaditas<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI5qRzq0pD5BrpvwiGNxWOQ22iU_ZW_yw5nS3o6bO5MJmJ5in8UMk1FDwOkhnzTDwjxx3HMIVr8Akyhi9_VhyFF-xqDhaZNcQWXdQcYU6Qilmlr6pJS6y-i1LZT1zBEzkzW2mCo8rk9nY/s1600/IMG_2685.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI5qRzq0pD5BrpvwiGNxWOQ22iU_ZW_yw5nS3o6bO5MJmJ5in8UMk1FDwOkhnzTDwjxx3HMIVr8Akyhi9_VhyFF-xqDhaZNcQWXdQcYU6Qilmlr6pJS6y-i1LZT1zBEzkzW2mCo8rk9nY/s400/IMG_2685.jpg" width="400" /></a></div>
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by <a href="http://www.twitter.com/mrfredbriones" target="_blank">@mrfredbriones</a><br />
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I've always thought that being Filipino American was something to be proud about. My parents shared their rich culture and traditions with me throughout my childhood and I've never lost touch with my roots. My favorite memories were the many family gathering and parties where we shared traditional dishes that really couldn't be found at any restaurants at the time.<br />
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This month’s theme for the Kulinarya Cooking Club is “Only in the Philippines”. Pretty challenging for me to come up with a unique dish only because here in the SF Bay Area, we have so many authentic dishes that many of our restaurants and chefs share with us already. Although there is a dish that I rarely see on anyone's menu...with the exception of my fellow KCC member's posts.<br />
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I decided combine two of my favorite dishes into one unique party snack. My goal was to infuse the unique flavor of chicken inasal and make some empanaditas. <br />
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<h3>
<b>Ingredients</b></h3>
<ul class="ingredients">
<li class="ingredient">1 lb of ground chicken</li>
<li class="ingredient">1 tablespoons ginger, minced</li>
<li class="ingredient">1 tablespoons garlic, minced</li>
<li class="ingredient">1/2 cup lemongrass, chopped</li>
<li class="ingredient">1/2 cup coconut vinegar</li>
<li class="ingredient">1/4 cup lemon or calamansi juice</li>
<li class="ingredient">2 tsp salt</li>
<li class="ingredient">3 tbsp brown sugar</li>
<li class="ingredient">2 tsp ground black pepper </li>
<li class="ingredient">1 tbsp of achuete oil</li>
<li class="ingredient">egg wash - to help seal your wrappers </li>
</ul>
Combine all the ingredients into a bowl and mix together. Cover with plastic wrap and refrigerate for 1-2 hours. In a wok or a large heat 2 tbsp of achuete oil and completely cook your ingredients. Once you are done, transfer your cooked filling into a bowl and set aside to rest for 15 minutes.<br />
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For my wrapper, I used simple dumpling wrappers that are easily found at most Asian groceries. You can make authentic empanda dough like this from <a href="http://panlasangpinoy.com/2009/09/02/filipino-cuban-spanish-food-chicken-empanada-picadillo-recipe/" target="_blank">panlasangpinoy.com</a>. If you have kids, make sure to let then fill the wrappers because it's pretty fun and definitely makes for a great family activity.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6uNI6lGVnT_RsChBdiiALEbw5amj7woOvNptAfXtut_TbxOLWAKMiUJkgV5R9PLAdRMX_Gh0rIe7v8qJCNR5PtZuKYASop76vGLKtdvtEcCL4yWyocDrRC5Y4d6yxR_8lT1VdS_nv49I/s1600/IMG_2660.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6uNI6lGVnT_RsChBdiiALEbw5amj7woOvNptAfXtut_TbxOLWAKMiUJkgV5R9PLAdRMX_Gh0rIe7v8qJCNR5PtZuKYASop76vGLKtdvtEcCL4yWyocDrRC5Y4d6yxR_8lT1VdS_nv49I/s400/IMG_2660.jpg" width="400" /></a></div>
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Use about a large spoonful of filling and place it on one side of the wrapper. Now using your egg wash dab your finger and lightly rub the outer edges of your wrapper. Next, fold your wrapper over to for a half circle. With small fork, crimp your edges to create a seal like the image above. Once you finish they are ready to fry. I used my trusty deep fryer for these because using my large frying pan would mean more clean up for me. Remember when frying anything, make sure that you reach temperature before starting to cook your food. Since the filling is already cooked, you only need to flash fry these for about 2 minutes using a deep fryer. I recommend taking the basket out and flipping the empanaditas after a minute of frying. <br />
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This recipe should yield over 40 empanaditas but I really lost track because the kids kept eating them once each batch was finished. Pick up two packages of wrapper just in case. You can also freeze your batch and save them for a later date. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1drm-5sHUY1Oo_xpPbefYbUtUEyLmHRGz2uXOIVrkpDaoyCoSWdxhH-Qkyw7a5-IUeKHT-anUKvAUmvSeCvcEoRJLGaxbqBjpPMk3KLzKbOvcyNSpC08FxxQsAMK_8GShyphenhyphendatCTg75DY/s1600/IMG_2667.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1drm-5sHUY1Oo_xpPbefYbUtUEyLmHRGz2uXOIVrkpDaoyCoSWdxhH-Qkyw7a5-IUeKHT-anUKvAUmvSeCvcEoRJLGaxbqBjpPMk3KLzKbOvcyNSpC08FxxQsAMK_8GShyphenhyphendatCTg75DY/s400/IMG_2667.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Crispy empanaditas fresh from the deep fryer</td></tr>
</tbody></table>
I know that chicken inasal is normally a grilled dish, but once you bite into these crispy bite sized treats, the flavors will explode in your mouth and you won't be disappointed. You don't need any sauce for the empanaditas but you can play around with <b style="font-weight: normal;">aiolis. I played around with a </b><i><b style="font-weight: normal;">Sriracha Aioli </b></i><b style="font-weight: normal;">which actually worked well with the sweetness of the empanaditas. </b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqeptLRY3c-5M6pGzNvKThjwuxnCAnVF8-WT8nnj2PYkKMqIzjXRh-2pd9yXSxERRA50YsoPurLyIudy0CIly36JCpmJTtMoUnOr0HYU3VRwDp8W1QKDiOKX0iYVJBsp5DrU1u7xa6p3c/s1600/IMG_2687.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqeptLRY3c-5M6pGzNvKThjwuxnCAnVF8-WT8nnj2PYkKMqIzjXRh-2pd9yXSxERRA50YsoPurLyIudy0CIly36JCpmJTtMoUnOr0HYU3VRwDp8W1QKDiOKX0iYVJBsp5DrU1u7xa6p3c/s400/IMG_2687.jpg" width="400" /></a></div>
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<b style="font-weight: normal;">Like most Filipino food it's meant to be shared and you'll definitely have enough to go around. For more delicious recipes, please visit my other Kulinarya Cooking Club member's blogs:</b><br />
<br />
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<span style="font-size: x-small;"><span style="font-family: 'Trebuchet MS',sans-serif;"><b><span style="color: #0b5394;"><a href="http://www.iskandals.com/eats/?p=7538" rel="nofollow" target="_blank">Pinais na Isda</a></span><span style="color: #741b47;"> from </span><span style="color: #cc0000;">Iska </span><span style="color: #741b47;">of </span><span style="color: #cc0000;"><a href="http://www.iskandals.com/" rel="nofollow" target="_blank">Iskandals.com</a></span></b></span></span></div>
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<span style="font-size: x-small;"><span style="font-family: 'Trebuchet MS',sans-serif;"><b><span style="color: #0b5394;"><a href="http://www.iskandals.com/eats/?p=7365" rel="nofollow" target="_blank">Grilled Panga ng Lapu-Lapu</a></span><span style="color: #741b47;"> from </span><span style="color: #cc0000;">Erwin </span><span style="color: #741b47;">of</span><span style="color: #cc0000;"> <a href="http://www.iskandals.com/" rel="nofollow" target="_blank">Iskandals.com</a></span></b></span></span></div>
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<span style="font-size: x-small;"><span style="font-family: 'Trebuchet MS',sans-serif;"><b><span style="color: #0b5394;"><a href="http://sweetcherriepie.com/2012/06/24/kulinarya-cooking-club-june-2012-tapsilog-breakfast-of-champions/" rel="nofollow" target="_blank">Tapsilog</a></span><span style="color: #741b47;"> from </span><span style="color: #cc0000;">Cherrie </span><span style="color: #741b47;">of <a href="http://sweetcherriepie.com/" rel="nofollow" target="_blank">Sweet Cherrie Pie</a></span></b></span></span></div>
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<span style="font-size: x-small;"><span style="font-family: 'Trebuchet MS',sans-serif;"><b><span style="color: #0b5394;"><a href="http://www.adorasbox.net/2012/06/kari-kari-filipino-oxtail-stew.html" rel="nofollow" target="_blank">Kare-kare</a></span><span style="color: #741b47;"> from </span><span style="color: #cc0000;">Adora </span><span style="color: #741b47;">of <a href="http://www.adorasbox.net/" rel="nofollow" target="_blank">Adora's Box</a></span></b></span></span></div>
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<br />sisigbloggerhttp://www.blogger.com/profile/09286024439977608631noreply@blogger.com15tag:blogger.com,1999:blog-770812889695095052.post-27869860998615881002012-02-21T18:50:00.003-08:002012-02-22T04:19:31.091-08:00Longganisa pandesal pizza<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPodh3cXWpwXEFKgotZWPncQi7o_GcNPh9BZQwSg49bH0bXRFQyzbHbphi_10anG4W6LYVcyWnK7utd6uILGzIBuVZNMLO8pJRLSUqCRSjrrN1qG8mrCiA6pnH9fi-_o1dLQf4AmNTzjo/s1600/IMG_1613.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPodh3cXWpwXEFKgotZWPncQi7o_GcNPh9BZQwSg49bH0bXRFQyzbHbphi_10anG4W6LYVcyWnK7utd6uILGzIBuVZNMLO8pJRLSUqCRSjrrN1qG8mrCiA6pnH9fi-_o1dLQf4AmNTzjo/s400/IMG_1613.jpg" width="400" /></a></div><br />
Talking about your first love is something that could pose as a challenge for most folks. It could be embarrassing, bring back bad memories, or even spark up some much needed romance for some people. For me, my first true love was the art of filmmaking and video. I got inspired to make videos when I was in elementary school when I saw my tito Rey making wedding and cotillion videos from VHS tapes. Pretty high tech back in the 80's. So my dad bought me my first 8mm camera and I never looked back. I enrolled at Archbishop Riordan High School in San Francisco, which was like going away for college, since it was all the way on the other side of the Bay. Riordan was the only school in the San Francisco Bay Area and one of the first in California to offer television and film production as a fine art elective. It was the perfect place for me.<br />
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Fast forward a couple of years later and I was accepted to San Francisco State's Radio and Television program. Hundred's of television projects, short films and documentary projects would keep me busy for the next couple of years. My late late nights and early mornings as an art student kept me awake and away from home. We did have Mr. Pizza Man, who nicely enough, delivered to us on campus even after hours. I can't even remember how much pizza we consumed on a weekly basis, but it was a lot! College students probably make up most of the business for most pizzerias and I'm sure we kept Mr. Pizza Man busy during our college years. <br />
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For March, the <a href="http://kulinaryaclub.wordpress.com/join-us/" target="_blank">Kulinarya Cooking Club</a> came up with a theme inspired by "your fist love". This month's hosts, Abigail of <a href="http://www.mynappytales.com/" target="_blank">Nappy Tales </a>and Marni of <a href="http://kensingtonkitchen.wordpress.com/" target="_blank">Kensington Kitchen</a>, couldn't have came up with a better challenge. I had a few ideas of how to connect a dish to a relationship but I didn't want to write up a Telenovela (even though it's starting to read like one). Later, I'll connect the dots and explain how filmmaking and pizza actually brought me to my true true love! <br />
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So since pizza was a big part of my filmmaking career, I thought it was fitting to share an original pizza recipe with you. Of course since my blog is focused on Filipino food and healthier alternatives, I had to throw in a twist the classic college campus staple. My version combines longganisa and the ever so popular pandesal. But, I'm not slicing up pandesal and throwing some sauce and meat and calling it a day. My version uses a simple whole wheat pandesal recipe for the pizza dough. Don't be intimidated by making your own dough because it's easy. If I can make it, you can too.<br />
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Plan your steps accordingly. You can start with your pizza sauce, get your dough ready, then cook your longganisa. Total time is about 2 hours and 30 minutes. If you have your pizza sauce prepped already, you'll cut your time in half.<br />
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<b>Pizza sauce ingredients </b><br />
<ul><li>1 1/2 cans tomato paste (about 9 ounces)</li>
<li>1 1/2 cups water</li>
<li>1/3 cup extra virgin olive oil</li>
<li>2 cloves garlic, minced</li>
<li>salt to taste</li>
<li>ground black pepper to taste</li>
<li>1/2 tbsp dried oregano</li>
<li>1/2 tbsp dried basil</li>
<li>1/2 tsp dried rosemary, crushed</li>
<li>1/2 tbsp of cane vinegar</li>
</ul>Mix together the tomato paste, water, and olive oil. Mix well. Add garlic, salt and pepper to taste, oregano, basil, and rosemary. Mix well and let stand for 2 hours to let flavors blend. No cooking necessary, just spread on dough.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXlhXravM4msVfR84YgmAwjvl8OmQL_rRbd1yccy1RcFOmxdqeNjxG1taY-gHRIwYt0Ee5ZntzjdqQ7Wjriuc1JgCIf9lVo_2NAOb13uGxdMCn2rOHhDOpoPBmF7WZ6Z-NFL2mHhIx2qs/s1600/wholeweat.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXlhXravM4msVfR84YgmAwjvl8OmQL_rRbd1yccy1RcFOmxdqeNjxG1taY-gHRIwYt0Ee5ZntzjdqQ7Wjriuc1JgCIf9lVo_2NAOb13uGxdMCn2rOHhDOpoPBmF7WZ6Z-NFL2mHhIx2qs/s320/wholeweat.jpg" width="320" /></a></div><br />
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<b>Pandesal ingredients</b> (you can subtract the sugar for a more authentic pandesal)<br />
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<ul><li>2 cups all purpose whole wheat flour (use regular flour if desired)</li>
<li>1/4 cup white sugar (I used Splenda instead) </li>
<li>2 1/2 tbsp butter, melted</li>
<li>1/2 tsp baking powder</li>
<li>5/8 cup fresh milk, warm</li>
<li>1 1/8 tsp rapid rise yeast</li>
<li>1/2 tsp salt</li>
<li>1 piece raw egg</li>
<li>1 tbsp cooking oil</li>
</ul>Combine the yeast, 1 tbsp sugar from your 1/4 cup, and warm milk and stir until the yeast and sugar are fully dissolved. Let it stand for 10 minutes. You should notice that the yeast is active if it doubles in size. Combine the flour then the sugar, salt, and baking powder in a mixing bowl and mix until you achieve a consistent texture. Now add the egg, melted butter, cooking oil, and yeast-sugar-milk mixture in the mixing bowl with the dry ingredients then mix again until a dough is formed.<br />
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On a flat dusted surface, knead the dough for 8 minutes to achieve a smooth elastic dough. Mold the dough into a round shape and place in a large bowl and cover with plastic wrap for 1 hour.<br />
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<b>Toppings </b><br />
<ul><li>1 package of longganisa </li>
<li>2 cups of fresh mozzarella shredded</li>
<li>1 large portabella mushroom sliced</li>
</ul><b>Longannisa Prep </b><br />
I won't go into the proper way to cook your longganisa because there are so many variations to choose from. Go to your Asian grocery or even some Lucky's and Whole Foods I believe, try a brand and follow the directions. I used Orientex Sweet Longganisa for this recipe. The entire package was used for our carnivore pizza but you can save a few links for breakfast.<br />
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Once you are finished cooking your longganisa, let it rest for a few minutes and then cut them into thin slices and set aside. <br />
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<tr><td class="tr-caption" style="text-align: center;">pile on your toppings for a carnivore pizza</td></tr>
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<b>Final assembly </b>(Preheat your oven at 425)<br />
After an hour, your dough will be ready and should have more than doubled in size. Now you can roll out your dough and try to achieve something that resembles the shape of a pizza. I'm sure some of you have some skills at pizza dough tossing so please send me your tips. Roll or toss your dough until its round and about 1/2" thickness all around. Next, place your dough on a lightly greased pizza or cookie sheet. Place the dough in the bottom rack of your oven for about 5 minutes to ensure even cooking.<br />
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If you have planned accordingly, your sauce is ready to pour onto your dough. With a spoon, pour enough sauce in the middle of your dough and spread it evenly. Next, add your cheese, then your mushrooms, and last but definitely not least...your longganisa. Now, put your pizza in the oven and bake for about 20 minutes.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9x9a9be7vQSueiZZo8iYpmr5JVcjZatkSKlsr0aRRniXCB6M7xCgpzDbRkhHd3ZfP8NxKFSEMGSTVN4BnB-yfdlpBQ7mH80g0VJ7fARy4xoixSSqIDhW-5xHxIa4g1zIojzJmhjHyjzM/s1600/IMG_1603.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9x9a9be7vQSueiZZo8iYpmr5JVcjZatkSKlsr0aRRniXCB6M7xCgpzDbRkhHd3ZfP8NxKFSEMGSTVN4BnB-yfdlpBQ7mH80g0VJ7fARy4xoixSSqIDhW-5xHxIa4g1zIojzJmhjHyjzM/s400/IMG_1603.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Longganisa pandesal pizza</td></tr>
</tbody></table>It was really hard to take photos of this pizza when I took it out from the oven. My family wanted me to skip the photo shoot and dive right in. After a few dozen photos, the carnage began. This pizza was definitely a meat lovers pizza, but very different. The distinct aroma of the pandesal crust is quite different from normal everyday pizza crust. Combine that with the savory sauce, flavorful mushrooms, cheesy mozzarella and of course your sweet longganisa...you'll be sure to have someone falling in love with you.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDBgSnhHWl5nDI_wPBaDsHcb1M6XfxlnoryPnMOoRPs5eO6Z1UdtLT3xgpfDYc4OaU2Dss6xVexDnwYkBQo3FWucvwzun5zMLvNJi7ANg3v9W0GajXV36-qdM80TGIIuosUF42ydIR8Oc/s1600/IMG_1617.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDBgSnhHWl5nDI_wPBaDsHcb1M6XfxlnoryPnMOoRPs5eO6Z1UdtLT3xgpfDYc4OaU2Dss6xVexDnwYkBQo3FWucvwzun5zMLvNJi7ANg3v9W0GajXV36-qdM80TGIIuosUF42ydIR8Oc/s400/IMG_1617.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Too pretty to eat</td></tr>
</tbody></table>So I said that I would connect the dots between filmmaking, pizza and my true true love which happen to be my wife. It was in early 2000 and my documentary "<a href="http://www.youtube.com/watch?v=gyvugcrIEH8" target="_blank">Tagumpay</a>" was screening at the 2000 San Francisco Asian American Film Festival. I need a date for opening night and I was happily single at the time. I ran into Tina, who I knew from school, at aTuesday night hip-hop spot called Storyville.(which later became the famous Polenge Lounge previously graced by Chef Tim Luym) One thing led to another, and I had a date for opening night. So the evening went well and we decided to head to North Beach and have a bite to eat at Calzone's Italian Restaurant. We shared a bottle of wine, a margherita pizza and a romantic evening. 11 years later, were are still together. Who would have thought that pizza and my love for filmmaking, would somehow align the stars and bring us together?<br />
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I hope you enjoy my recipe and my love story. I know it was a bit long but it's a story I don't mind sharing. #truelove #fate <br />
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<iframe allowfullscreen="" frameborder="0" height="315" src="http://www.youtube.com/embed/gyvugcrIEH8" width="420"></iframe><br />
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A short clip from my documentary "Tagumpay" 1999.<br />
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<span style="font-family: "inherit","serif";">Enjoy these awesome entry's for February </span><br />
<span style="font-family: "inherit","serif";"><a href="http://chef-by-day.blogspot.com/2012/02/aphrodites-baked-oysters.html" target="_blank">Aprodite's Baked Oysters</a> by Chef Day of Chef by Day</span><br />
<span style="font-family: "inherit","serif";"><a href="http://www.pinaycookingcorner.com/2012/02/shrimp-and-tofu-lumpiang-sariwa.html" target="_blank">Shrimp and Tofu Lumpiang Sariwa</a> by Tina of Pinay in Texas</span><br />
<span style="font-family: "inherit","serif";"><a href="http://blog.junbelen.com/2012/02/14/how-to-make-arroz-a-la-cubana/" target="_blank">Arroz a la Cubana</a> by Jun Belen of Jun Blog</span><br />
<span style="font-family: "inherit","serif";"><a href="http://oggi-icandothat.blogspot.com/2012/02/tiramisu-sandwich.html" target="_blank">Tiramisu Sandwich</a> by Oggi of Oggi I Can Do that</span><br />
<span style="font-family: "inherit","serif";"><a href="http://www.adorasbox.net/2012/02/lechon-manok-filipino-roast-chicken.html" target="_blank">Lechon Manok</a> by Adora of Adora's Box</span><br />
<span style="font-family: "inherit","serif";"><a href="http://mysassychef.blogspot.com/2012/02/avocado-calamansi-sorbet.html" target="_blank">Avocado-Calamansi Sorbet</a> by Pearl of My Sassy Chef</span><br />
<span style="font-family: "inherit","serif";"><a href="http://www.skiptomalou.net/2012/02/kulinarya-fruit-compote-ala-jacques.html" target="_blank">FruitCompote a la Jacques Pepin</a> by Malou of Skip to Malou</span><br />
<span style="font-family: "inherit","serif";"><a href="http://reelandgrill.blogspot.com/2012/02/chili-crab-la-regina-for-february.html" target="_blank">ChiliCrab</a> by Felix of Reel and Grill</span><br />
<span style="font-family: "inherit","serif";"><a href="http://senoritasisa.wordpress.com/2012/02/20/pork-menudo/" target="_blank">Pork Menudo</a> by She of Senorita Sisa</span><br />
<span style="font-family: "inherit","serif";"><a href="http://myexpatmommy.blogspot.com/2012/02/kulinary-cooking-club-lomi.html" target="_blank">Lomi</a> by Isabel of My Expat Mommy</span><br />
<a href="http://www.foodbuzz.com/recipes/5087381-longganisa-pandesal-pizza" target="_blank"></a>sisigbloggerhttp://www.blogger.com/profile/09286024439977608631noreply@blogger.com19tag:blogger.com,1999:blog-770812889695095052.post-91427443784834157942012-01-22T09:08:00.000-08:002012-01-24T12:31:57.193-08:00Vegan Bistek and Quinoa<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWz5aCQziQZTKRIttwg1-vfQg-c9gY5_a0XO90F_21WWIUIje91FYSWsFB-2CrQkzagpDPj7Db8ASxnxIF5one96tihgc9co4nQZeSayFXs3tjRGzkJxcS_B6yn6eI5rGo1jE3Y_7FUP8/s1600/IMG_1222-4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWz5aCQziQZTKRIttwg1-vfQg-c9gY5_a0XO90F_21WWIUIje91FYSWsFB-2CrQkzagpDPj7Db8ASxnxIF5one96tihgc9co4nQZeSayFXs3tjRGzkJxcS_B6yn6eI5rGo1jE3Y_7FUP8/s400/IMG_1222-4.jpg" width="400" /></a></div><br />
<span style="font-family: trebuchet ms;">January is probably one of my favorite months of the year. It signals new challenges and brings me and my family new adventures to add to our exciting lives. This year I will be working on a few film and documentary projects which will definitely require me to be in great shape and perfect health. I'm really excited to be working on Director Matt Abaya's feature film project, <a href="http://www.kickstarter.com/projects/idontcareproductions/vampariah-feature-length-action-horror-film?ref=video" target="_blank">Vampariah</a>. </span><br />
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<span style="font-family: trebuchet ms;">So eating healthy is very important to me and my family, especially since the past few months, our eating habits kind of veered from our normal healthy eating routines. But, I was very excited when </span><span style="font-family: trebuchet ms;">Pearl of </span><a href="http://mysassychef.blogspot.com/"><span style="font-family: trebuchet ms;">My Sassy Chef </span></a><span style="font-family: trebuchet ms;">and Thea of </span><a href="http://wordsandnosh.wordpress.com/"><span style="font-family: trebuchet ms;">Words and Nosh</span></a><span style="font-family: trebuchet ms;"> gave us the perfect theme to start the year for the <a href="http://kulinaryaclub.wordpress.com/about/" target="_blank">Kulinarya Cooking Club</a>.</span><span style="font-family: trebuchet ms;"> Our challenge was to create a Filipino dish that was a bit more healthier. Now, would I share a dessert, an appetizer or a main? I had a ton of ideas and thought of different takes on Filipino cuisine that would be lower in sugar, carbs, sodium and overall healthier for all. It wasn't that hard for me because I have been on a low sugar/carb, high protein diet for the past 2 years. My doctor tested me for diabetes a few years ago and the tests showed that I was pre-diabetic and my doctor challenged me to change my lifestyle a bit. Ouch! I never really though about being a diabetic and really didn't know much about the disease. So right away, I changed my diet, worked out everyday and became more aware of what I was doing with my body. In a matter of 30 days...my tests showed no signs of being close to diabetic! Awesome right! Well, I decided that it wouldn't stop there. Today, my family continues to stay on our diets and exercise plans. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEGZzFnC8z6dSZvG2ArRGRR4u21XdV4vNTjJhVHX67nvzO-mRnVuvAQQDSmpHHasi7L8UJBt5Ohk0nO97YzVSOtbTs7KZnCKxAsvWh9DnIoNju0tJAUIL69QCm7g-FKDa4Bm-z-vmY9G8/s1600/img_1141.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEGZzFnC8z6dSZvG2ArRGRR4u21XdV4vNTjJhVHX67nvzO-mRnVuvAQQDSmpHHasi7L8UJBt5Ohk0nO97YzVSOtbTs7KZnCKxAsvWh9DnIoNju0tJAUIL69QCm7g-FKDa4Bm-z-vmY9G8/s400/img_1141.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">TJ's vegan bistek slider courtesy of astigvegan.com</td></tr>
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<span style="font-family: trebuchet ms;">Because of social media, it's a bit easier to find healthier alternatives to dishes. This Christmas, TJ and RG of <a href="http://www.astigvegan/">www.astigvegan</a> invited my family to an wonderful potluck where we shared a few vegan dishes. TJ shared an awesome take on vegan bistek which was served as sliders. Totally delicious and worth trying again. So I decided that my dish for the Kulinarya challenge was going to be inspired my TJ's awesome sliders. I chose to make vegan bistek with quinoa. Why quinoa and not brown rice? Well, brown rice is a healthier alternative to white rice, but it will still spike a diabetics blood sugar and has a higher gylcemic load. It is higher in protein and has a lower carb count per serving. For more info visit <a href="http://nutritiondata.self.com/facts/cereal-grains-and-pasta/10352/2">http://nutritiondata.self.com/facts/cereal-grains-and-pasta/10352/2 </a></span><br />
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<span style="font-family: trebuchet ms;">All of the ingredients can be purchased at your local Asian grocery, farmers market. Luckily for me, my family grows most of their vegetables and I can pick directly from their backyard. </span><br />
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<span style="font-family: trebuchet ms;">Ingredients</span><br />
<span style="font-family: trebuchet ms;">4 cups of sliced shiitake mushrooms (you can use the dried variety found at most Asian markets)</span><br />
<span style="font-family: trebuchet ms;">1/2 large white onion sliced</span><br />
<span style="font-family: trebuchet ms;">1/2 cup of low sodium soy sauce</span><br />
<span style="font-family: trebuchet ms;">2 tbsp of coconut vinegar</span><br />
<span style="font-family: trebuchet ms;">1/4 cup of fresh lemon juice - you can use calamansi - (because of the weather...no harvest)</span><br />
<span style="font-family: trebuchet ms;">2 cups of quinoa</span><br />
<span style="font-family: trebuchet ms;">2 tbsp of extra virgin olive oil </span><br />
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<span style="font-family: trebuchet ms;">Directions</span><br />
<span style="font-family: trebuchet ms;"><b>Vegan Bistek </b></span><br />
<span style="font-family: trebuchet ms;">If you are using the dried variety, rehydrate your mushrooms in water for about 30 minutes. Take them out of water a set aside to drain. Slice your mushrooms evenly and place in a medium bowl.Next, add your wet ingredients to your mushrooms and allow 15 minutes to marinate. Now slice your onions into medium sized rings and set aside.</span><br />
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<span style="font-family: trebuchet ms;">In a wok over medium heat, add your oil. Next, saute your onions for a few minutes until soft and clear. Now add the mushrooms and rest of your ingredients. Cook for about 10 minutes.</span><br />
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<tr><td class="tr-caption" style="text-align: center;">Vegan bistek</td></tr>
</tbody></table><span style="font-family: trebuchet ms;"><b>Quinoa</b></span><br />
<span style="font-family: trebuchet ms;"><b> </b>Place your quinoa in your rice cooker and add 4 cups of water and turn your rice cooker on. That's it! In about 15-20 minutes</span><br />
<span style="font-family: trebuchet ms;">(</span><span style="font-family: trebuchet ms;"> Depending on your quinoa, you might need to rinse it before cooking. </span><span style="font-family: trebuchet ms;">Quinoa is very easy to make and can be done way faster than white or brown rice. It might be very bland for most so definitely season and add whatever herbs you like. For my recipe, I add 1 tbsp of vegan butter and a pinch of garlic salt. The butter seems to prevent any burning on the bottom of my rice cooker)</span><br />
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<tr><td class="tr-caption" style="text-align: center;">Quinoa</td></tr>
</tbody></table><span style="font-family: trebuchet ms;">Like always my little one comes to the kitchen to see what's cooking. I told her it was bistek and didn't bother to mention it was shiitakes instead of beef. A few servings later, it really didn't matter right? I love the favor of shittake and the texture feels a bit like meat. The flavor from the lemons and the coconut vinegar perfectly satisfies my need for sweet and sour. Hope you have the chance to enjoy this recipe and try more healthier versions of your favorite foods.</span><br />
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<tr><td class="tr-caption" style="text-align: center;">Vegan bistek and quinoa</td></tr>
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</b></span>sisigbloggerhttp://www.blogger.com/profile/09286024439977608631noreply@blogger.com13tag:blogger.com,1999:blog-770812889695095052.post-67723326433959500732012-01-18T10:12:00.000-08:002012-01-18T10:14:58.877-08:00Say No to Censorship<h1>Millions of Americans oppose SOPA and PIPA because these bills would censor the Internet and slow economic growth in the U.S. </h1><i>from Google</i><br />
Two bills before Congress, known as the Protect IP Act (PIPA) in the Senate and the Stop Online Piracy Act (SOPA) in the House, would censor the Web and impose harmful regulations on American business. Millions of Internet users and entrepreneurs already oppose SOPA and PIPA. <br />
The Senate will begin voting on January 24th. Please let them know how you feel. Sign this petition urging Congress to vote NO on PIPA and SOPA before it is too late.<br />
<br />
<a href="https://www.google.com/landing/takeaction/#utm_source=googlesem&utm_medium=cpc&utm_campaign=signup" target="_blank">Sign the Petition</a><br />
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Thank you!<br />
Fredsisigbloggerhttp://www.blogger.com/profile/09286024439977608631noreply@blogger.com0tag:blogger.com,1999:blog-770812889695095052.post-9451909098479917072011-12-22T09:49:00.000-08:002011-12-22T09:53:45.148-08:00Massive Disaster Relief for Victims of Typhoon Sendong is Launched<a href="http://www.prweb.com/releases/prweb2011/12/prweb9057707.htm">Massive Disaster Relief for Victims of Typhoon Sendong is Launched </a><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpCf5289NTpCjpf-D_bjWS2tM29BZ-yWi__Yld3HpYNIeoXlKNd19JTgwOFXc1-4uwp1rkTM8gcOL8Mslffgc4DXDc8sOR3e3Opryk4HqzhIzj-1fAc5vrO0q9BWCEkIAVocfJKdbpRME/s1600/1219-flood1_full_600x400.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpCf5289NTpCjpf-D_bjWS2tM29BZ-yWi__Yld3HpYNIeoXlKNd19JTgwOFXc1-4uwp1rkTM8gcOL8Mslffgc4DXDc8sOR3e3Opryk4HqzhIzj-1fAc5vrO0q9BWCEkIAVocfJKdbpRME/s400/1219-flood1_full_600x400.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Richel Umel/AP</td></tr>
</tbody></table><div class="releaseDateline"> Redwood City, Calif. (PRWEB) December 20, 2011 </div>ABS CBN Foundation International launches an international disaster relief effort for the victims of Typhoon Sendong in Mindanao island, the southern region of the Philippines, through Sagip Kapamilya. Tax deductible monetary donations are now being accepted to provide immediate aid. Cheques can be made to “ABS CBN Foundation International: Typhoon Sendong” and sent to the nonprofit’s offices at 150 Shoreline Drive, Redwood City, California 94065. Donors can also contribute online via <a href="http://www.abscbnfoundation.org/">http://www.abscbnfoundation.org</a>.<br />
On Sunday, Typhoon Sendong brought more than a month of average rainfall within 12 hours to Northern Mindanao, the Visayas and Palawan. Hard hit are the southern coastal cities of Cagayan de Oro and Iligan. Unaccustomed to major storms, river systems and homes specifically in these two cities were massively destroyed. Raging waters have put the toll at 927 killed and hundreds more missing, as reported today by ABS CBN News. Most of the dead are women and children. <br />
Typhoon Sendong is now considered the world’s deadliest storm for 2011.<br />
While mass graves are being dug for its casualties, survivors continue to ask for help. Body bags, food, water, medicine, blankets, kerosene lamps, etc. are urgently needed in evacuation centers where the ABS CBN Foundation volunteers are stationed. <br />
“Typhoon Sendong is especially devastating to all of us because it affected some of our poorest families just a few days before Christmas,” said J. Robbie Fabian, President of the ABS CBN Foundation International. “We will be on the ground until more missing persons are brought to safety and all our survivors are given immediate attention. As always, the commitment of Sagip Kapamilya is long-term community rehabilitation.”<br />
The Sagip Kapamilya—Typhoon Sendong campaign appeals to the global community to assist the Filipino people in this time of dire need. To address the urgent needs on the ground in the quickest possible way, and because shipments of in-kind goods take 45 days to arrive in the Philippines, ABS CBN Foundation International will only accept monetary donations at this time. ABS CBN Foundation International is committed to remit 100% of donations to the Philippines within 24 hours of the donation. <br />
ABOUT ABS CBN FOUNDATION INTERNATIONAL:<br />
ABS CBN Foundation International is a 501(c)3 non-profit organization dedicated to improving the lives of disadvantaged Filipino children and their families in the Philippines and around the world. Its flagship program, Bantay Bata (Child Watch), is a child abuse rescue operation that responds to an average of 15,300 calls for assistance a year. The program assists more than 21,000 children and families in relocation communities and feeds at least 4,400 severely malnourished children a year. Its education program serves 4.2 million elementary school children and their teachers.<br />
In the United States, the organization partners with Filipino-American organizations and associations in addressing community issues--youth truancy, housing, issues affecting the elderly, health, and emergency needs. For more programs and information, visit <a href="http://www.abscbnfoundation.org/">http://www.abscbnfoundation.org</a>.sisigbloggerhttp://www.blogger.com/profile/09286024439977608631noreply@blogger.com0tag:blogger.com,1999:blog-770812889695095052.post-2596755510076011252011-12-22T01:25:00.000-08:002011-12-22T01:25:10.044-08:00Please help the victims of typhoon Sendong<div class="separator" style="clear: both; text-align: center;"><a href="http://www.redcross.org.ph/donate" target="_blank"><img border="0" height="314" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8wiZKWwJvh-JHRADoIxiwRkU_FRwZoks_FGfJ-vmOS6-POGHoXwu1dAIVV0tW2olYPvqDSr5h7CvPVMLc4uFcvD79OieJlFMLO-Xr_uIqwYHXORRcBzwqQNqi7DKilxwX4_jqIgAHcl4/s320/sendong.jpg" width="320" /><span id="goog_1527861629"></span></a><span id="goog_1527861630"></span></div><br />
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<span id="articleText"><span class="focusParagraph">Residents of two southern Philippine cities battered by a storm that left over 1,000 people dead and displaced hundreds of thousands started the hard work of reclaiming their lives as authorities buried dozens of bodies in concrete vaults on Wednesday.</span></span><br />
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<span id="articleText">The head of the national disaster agency, Benito Ramos, said 1,002 people were killed and dozens more remained unaccounted for on Mindanao island after landslides, flash floods, and falling logs triggered by typhoon Washi swept aside homes and roads as people slept in the early hours of Saturday.</span><span id="articleText"><span class="focusParagraph"> </span></span><br />
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Washi was one of the deadlist typhoons to hit the country since 2008 when Fengshen killed 938 in the central Philippines, according to the national disaster agency. The worst typhoon was Thelma which struck Ormoc City on central island of Leyte in 1991, causing flash floods that killed more than 5,000 people.<br />
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<span id="midArticle_5"></span>Most of Washi's casualties were in the cities of Cagayan de Oro and Iligan, with more than 275,000 people homeless, many now sheltering in dozens of evacuation areas.<br />
<span id="midArticle_6"></span>Some of the displaced headed back to their villages to reclaim their lives and rebuild destroyed houses on Wednesday. Television footage showed residents shoveling mud, washing furniture and hanging clothes to dry under the sun.<br />
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Washi brought more than 180mm (7 inches) of rainfall over a 24-hour period over northern Mindanao, more than the average of 113 mm (4.5 inches) for an entire December month in the area, Rosalina de Guzman of the weather bureau's climate data office told Reuters.<br />
<span id="midArticle_8"></span>It was the worst typhoon in northern Mindanao in more than 50 years, or since November 1958 when 227 mm (9 inches) of rain fell, de Guzman said.<br />
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On Tuesday, Aquino declared a state of national calamity and ordered an investigation into the disaster. He said Manila would use more than 1 billion pesos ($22.79 million) in calamity funds and soft loans from multilateral lending agencies such as the World Bank for reconstruction.<br />
<span id="midArticle_5"></span>The disaster agency said nearly 1 billion pesos worth of infrastructure, schools and hospitals were destroyed in floods. The Agriculture department said more than 15 million pesos worth of crops, mostly rice and corn, were damaged.<br />
<span id="midArticle_6"></span>($1 = 43.8750 Philippine pesos)sisigbloggerhttp://www.blogger.com/profile/09286024439977608631noreply@blogger.com2tag:blogger.com,1999:blog-770812889695095052.post-33834359078636722562011-12-19T13:18:00.000-08:002011-12-20T09:20:31.723-08:00Noche Buena: Pulled pork adobo sliders on homemade pandesal<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDMtqQci6Mc_Q4h5hKbty94ZkCFEaf4ODBSRt47_N_UvlOiGkmnla6YeQSlZxmn3EvSEYHXfhIUygwyUxc6i_7nzdK5dUtRZdjpGXhI4VBM-MmViOJRiNXQ2ok0vGwOf_l0fqu3lgo7hk/s1600/IMG_0454-34.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDMtqQci6Mc_Q4h5hKbty94ZkCFEaf4ODBSRt47_N_UvlOiGkmnla6YeQSlZxmn3EvSEYHXfhIUygwyUxc6i_7nzdK5dUtRZdjpGXhI4VBM-MmViOJRiNXQ2ok0vGwOf_l0fqu3lgo7hk/s400/IMG_0454-34.jpg" width="400" /></a></div><br />
<b>Nochebuena</b>, (literally "Good Night"), is a <a href="http://en.wikipedia.org/wiki/Spanish_language" title="Spanish language">Spanish</a> word referring to the night of <a href="http://en.wikipedia.org/wiki/Christmas_Eve" title="Christmas Eve">Christmas Eve</a>. In <a href="http://en.wikipedia.org/wiki/Spain" title="Spain">Spain</a>, <a href="http://en.wikipedia.org/wiki/Cuba" title="Cuba">Cuba</a>, <a href="http://en.wikipedia.org/wiki/Latin_America" title="Latin America">Latin America</a>, and the <a href="http://en.wikipedia.org/wiki/Philippines" title="Philippines">Philippines</a>, the evening consists of a traditional dinner with family. In the traditional Filipino household, this dinner is enjoyed right after the late evening Christmas Eve mass. Growing up, I always looked forward to celebrating Christmas. It meant seeing all my cousins, opening gifts and watching all the adults do their gift exchange. You could call it a mini family reunion. Crackly Christmas music would be playing on the turntable, which I would always seem to scratch...DJ in the making right! But, what I looked forward to the most was all the food waiting to be devoured on the dining table. The ham, lumpia, pancit, empandas, hot chocolate, and every dessert imaginable. What I also remembered was my uncles and aunts drinking their hot chocolate and coffee with fresh from the oven pandesal (pan de sal). The toasted buttery smell was very intoxicating and somehow made for a scent that would always remind me of the holidays.<br />
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I recently joined the <a href="http://kulinaryaclub.wordpress.com/about/" target="_blank"><i>Kulinarya Cooking Club</i></a> which was started by a group of Filipino foodies living in Sydney who are passionate about the Filipino culture and its colourful cuisine. Each month they showcase a new dish along with their family recipes.This months theme and challenge, was to share a Noche Beuna dish. This was going to be somewhat of a challenge for me. How could I make just one dish and not feel bad about leaving the other delicious recipes behind? So, I went back and forth with my wife and brother in-law trying to figure out what we were actually serving for Noche Buena on the 24th. We really haven't narrowed the menu down as of yet, so the challenge was getting more and more challenging. This was my first post, so I wanted to have a good time with this one. <br />
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So I decided to combine two dishes into one, making a perfect snack for both young and old. If pandesal and pork adobo decided to make a food truck, this is what they would serve...naturally. So my offering for the Noche Buena challenge is <i>pulled pork adobo on homemade pandesal</i>, or pandesal sliders for short. I haven't attempted to make pandesal before but Jun Belen of <a href="http://blog.junbelen.com/2010/03/24/how-to-make-pan-de-sal-filipino-bread-rolls-at-home/" target="_blank">Jun-blog</a>, Vanjo Merano of <a href="http://panlasangpinoy.com/2009/08/13/filipino-food-bread-of-salt-pandesal-recipe/" target="_blank">Panlasang Pinoy</a>, and Malou of <a href="http://www.skiptomalou.net/2011/12/pan-de-sal-filipino-bun.html" target="_blank">Skip to Malou</a>, provide enough inspiration to help guide any novice baker. Click on the links for their complete pandesal recipes. I decided to make my version with Splenda, to accommodate for the no-sugar dieters in my family. I was actually told by Amy Besa, co-author of <a href="http://www.purpleyamnyc.com/book/" target="_blank"><i>Memories of Philippine Kitchens</i></a>, that pandesal, from the Spanish <i>pan de sal</i>, means<span class="commentBody" data-jsid="text"> bread of salt and "should not be sweet. It is an aberration when people put a ton of sugar in it." Thanks Amy for the info. Now I feel better about making my version without sugar. But, I guess if you insist on the sweetness but can't have the sugar...my recipe is ok.</span><br />
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Pandesal ingredients (adapted from <a href="http://panlasangpinoy.com/2009/08/13/filipino-food-bread-of-salt-pandesal-recipe/" target="_blank">Panlasang Pinoy</a>)<br />
<ul><li>4 cups all purpose flour</li>
<li>1/2 cup white sugar (I used Splenda instead)</li>
<li>5 tbsp butter, melted</li>
<li>1 tsp baking powder</li>
<li>1 1/4 cup fresh milk, warm</li>
<li>1 pouch rapid rise yeast</li>
<li>1 tsp salt</li>
<li>1 cup bread crumbs</li>
<li>1 piece raw egg</li>
<li>1 tbsp cooking oil</li>
</ul>Directions (adapted from Panlasang Pinoy and Jun-Blog)<br />
Combine the yeast, 1 tbsp sugar from your half cup, and warm milk and stir until the yeast and sugar are fully dissolved. Let it stand for 10 minutes. You should notice that the yeast is active if it doubles in size. Combine the flour then the sugar, salt, and baking powder in a mixing bowl and mix until you achieve a consistent texture. Now add the egg, melted butter, cooking oil, and yeast-sugar-milk mixture in the mixing bowl with the dry ingredients then mix again until a dough is formed.<br />
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On a flat dusted surface, knead the dough for 8 minutes to achieve a smooth elastic dough. Mold the dough into a round shape and place in a large bowl and cover with plastic wrap for 1 hour. This gives you a chance to prep and start your pulled pork abobo. (continue to recipe below) <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmXqbxFnS2wQzuvb1sEHCKuHKT60lKRfg7nF8Ibo1oz4f0-5J8RxidTRK3Mqnql85zwijfmTLkqijSYkifUxdlbgtXlrDwWYAtmpPKvpxwX7R7ajqMCNZIvtB2BsgN9fWajSkyel-jNIk/s1600/IMG_0344-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmXqbxFnS2wQzuvb1sEHCKuHKT60lKRfg7nF8Ibo1oz4f0-5J8RxidTRK3Mqnql85zwijfmTLkqijSYkifUxdlbgtXlrDwWYAtmpPKvpxwX7R7ajqMCNZIvtB2BsgN9fWajSkyel-jNIk/s400/IMG_0344-1.jpg" width="400" /></a></div><br />
Put the dough back to the flat surface and knead it once more. Next divide into 2 equal parts and roll into rectangular sheets and then roll the sheet into a log, about 20 inches long and 2 inches in diameter. Now slice the dough into 1 inch thick pieces, place onto a cookie sheet cut side up, and sprinkle your bread crumbs onto your pieces. Make sure to leave enough space for the your your pandesal to expand.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDaru1pAGsvszpWqgb6nHmBmGU8PGjfjue7i9f_gOdUwcozZFpVha0s9HX3TgQKHF_7tTtVGsT-zTw9sum7eEJ3Cnj9b9xX9Qc21Y98HKcOyCKyovKyjTt_NjErrHvtCh6ICOlhRtNkOo/s1600/IMG_0347-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDaru1pAGsvszpWqgb6nHmBmGU8PGjfjue7i9f_gOdUwcozZFpVha0s9HX3TgQKHF_7tTtVGsT-zTw9sum7eEJ3Cnj9b9xX9Qc21Y98HKcOyCKyovKyjTt_NjErrHvtCh6ICOlhRtNkOo/s400/IMG_0347-1.jpg" width="400" /></a></div><br />
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Let the dough sit and rise for 15 minutes while you preheat the oven to 375 degrees<br />
Pre heat the oven at 375 degrees fahrenheit for 10 minutes. After, bake your dough for 15 minutes. Pretty simple and definitely not a hard as I thought.<br />
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For the pulled pork adobo, I use a pressure cooker to make sure my meat is tender and separates nicely. My pressure cooker is electric and gets the job done very fast, so please adjust your times accordingly.<br />
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Ingredients<br />
<ul><li>4 lbs of pork shoulder cut into large cubes</li>
<li>1 cup of low sodium soy sauce</li>
<li>1/2 cup of cane vinegar</li>
<li>1 tbsp ground pepper</li>
<li>1/3 cup of freshly cut garlic</li>
<li>4 bay leaves </li>
<li>1 tsp of powdered cumin</li>
<li>2 tbsp of extra virgin olive oil.</li>
</ul><br />
Directions (modify if you are using a traditional pressure cooker or pot)<br />
Heat your oil for a few minutes then saute your garlic. Next, add your pork and brown for a few minutes. Now season your meat with the pepper and cumin and add your bay leaves. Last, add your liquids and cover your pressure cooker. After 40 minutes, your pork will be nice and tender.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitC3tghNd1va7qJMFWjaKxFAFRfT4owlwGORhAKSYzjbRW8U3NX7GFTZ00Bnr6C04pOCPUVLgk6MTNg_iRznOtIuwdX6UOGP0x4kN9gj-xVUNvOZCc4Ihuvyw4nKQzwOCJNnIAl1M3tnQ/s1600/IMG_0367-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitC3tghNd1va7qJMFWjaKxFAFRfT4owlwGORhAKSYzjbRW8U3NX7GFTZ00Bnr6C04pOCPUVLgk6MTNg_iRznOtIuwdX6UOGP0x4kN9gj-xVUNvOZCc4Ihuvyw4nKQzwOCJNnIAl1M3tnQ/s400/IMG_0367-1.jpg" width="400" /></a></div><br />
Separate your pork from your liquids and pull your pork apart with your hands or by using two forks. Continue to separate until completely shredded. Keep your sauce on the side and add it to your pulled pork depending on how juicy you want your sliders.<br />
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Now if your timing is perfect, your pulled pork is finished, and your pandesal is ready. So slice into that freshly baked bread and generously add the adobo pulled pork to complete the ultimate Noche Buena Street food snack.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiMBYE7-VnQsx5GX3QEBRW7BIS4sz0BEm9wgqarIN1FyiQAFN5EU8ZzVO6dyIPtPVIo3i7eNLfOvNIvHFwuCbh8-VSr46z8ogy1iXca58J3cRmceVhOrG9jjMMTBOCloiSyOF3hjTON3s/s1600/IMG_0414-20.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiMBYE7-VnQsx5GX3QEBRW7BIS4sz0BEm9wgqarIN1FyiQAFN5EU8ZzVO6dyIPtPVIo3i7eNLfOvNIvHFwuCbh8-VSr46z8ogy1iXca58J3cRmceVhOrG9jjMMTBOCloiSyOF3hjTON3s/s400/IMG_0414-20.jpg" width="400" /></a></div><br />
But Noche Buena would be complete without a few other dishes. Here are some of the other dishes that we will be having for Noche Buena:<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiICrPwXqjsw63oqcW1axo71OUqMXD5GMvzXlsFxtCjDA6j49dtcQfZT9GTT4cyX3MkLy-7KHbagJn1F80pzegfoipmiNmEIMDWVpp4-ePhqKUVPgn_mH-4RfCI-TxGiwWqzdIoFT6Ju_U/s1600/IMG_0465-42.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiICrPwXqjsw63oqcW1axo71OUqMXD5GMvzXlsFxtCjDA6j49dtcQfZT9GTT4cyX3MkLy-7KHbagJn1F80pzegfoipmiNmEIMDWVpp4-ePhqKUVPgn_mH-4RfCI-TxGiwWqzdIoFT6Ju_U/s400/IMG_0465-42.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Arroz caldo</td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL9raP5jYMeQDtesUYsvbe_-pSHow_wpm2rVX04-YC4Wr_0I7NeM6shJTuCyk11NQvkZXVmhWYUJPJ-I6YvfZwysVeY_0jqepAibxCzbsfg0p4I3PGeK-5brGA-4q17VoMdoocnsNZe_Y/s1600/IMG_4109.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL9raP5jYMeQDtesUYsvbe_-pSHow_wpm2rVX04-YC4Wr_0I7NeM6shJTuCyk11NQvkZXVmhWYUJPJ-I6YvfZwysVeY_0jqepAibxCzbsfg0p4I3PGeK-5brGA-4q17VoMdoocnsNZe_Y/s400/IMG_4109.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://ilovesisig.blogspot.com/2011/11/low-carb-sugar-free-steel-cut-oat.html" target="_blank">Champorado</a></td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr9TcRkTgi8WzctpgcdA9nDJLlLKvPzDHyu14F6Ljh1bGPoGcLc4IgMCER-ok-wOqBfBmBOyBnNIwoR88hLctAjRYfSNscF1FQ_h7DoRECTLEz7CBLT1DTMuWAI6LJC1FuUow690DLBuM/s1600/IMG_8850.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr9TcRkTgi8WzctpgcdA9nDJLlLKvPzDHyu14F6Ljh1bGPoGcLc4IgMCER-ok-wOqBfBmBOyBnNIwoR88hLctAjRYfSNscF1FQ_h7DoRECTLEz7CBLT1DTMuWAI6LJC1FuUow690DLBuM/s400/IMG_8850.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://ilovesisig.blogspot.com/2010/10/twice-cooked-crispy-adobo-wings-with.html" target="_blank">Crispy adobo wings</a></td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_VBYbGfcas-FHNoZMMCsAmS7sMh03ZSBs9_tU_Tm3s7s-6EWLJfV2GzOoKM433dLKP9TswkT8EssVQoR6AoyNBaXhGpn13kkL_3itZOlLMGg-Ame4aNMSckXzjX6dJGwErVyF1OqpiVs/s1600/IMG_4504-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_VBYbGfcas-FHNoZMMCsAmS7sMh03ZSBs9_tU_Tm3s7s-6EWLJfV2GzOoKM433dLKP9TswkT8EssVQoR6AoyNBaXhGpn13kkL_3itZOlLMGg-Ame4aNMSckXzjX6dJGwErVyF1OqpiVs/s400/IMG_4504-1.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://ilovesisig.blogspot.com/2011/12/recipes-from-home-bibinka-cupcakes-with.html" target="_blank">bibingka cupcakes</a></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfBd-JNGcJCKRThMcE3oq-GZMpbeizMv0Gj11S1g1D6LEwG855ial-TkBkrb9nNn7NqhvhlLYyp6uYU6D9XlYlnsGSkv0bJcP7jibmylqaCnvzqamoKGuCkw_uxp1HGJ2g8fEdt_xSBOM/s1600/IMG_0323-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfBd-JNGcJCKRThMcE3oq-GZMpbeizMv0Gj11S1g1D6LEwG855ial-TkBkrb9nNn7NqhvhlLYyp6uYU6D9XlYlnsGSkv0bJcP7jibmylqaCnvzqamoKGuCkw_uxp1HGJ2g8fEdt_xSBOM/s400/IMG_0323-1.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cassava cake</td></tr>
</tbody></table>Whatever you decide to share with your family and friends for Noche Buena, make sure to have fun in the kitchen as well. I think it's great to share the experience of cooking with the next generation of Filipino foodies and chefs. <br />
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I am so honored to be a part of the Kulinarya Cooking Club and can't wait to see what challenges 2012 will bring. Please make sure to visit the rest of the members blogs to see whats cooking in their kitchen. God Bless and have a happy New Year.<br />
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Resources and Credits<br />
Kulinarya Cooking Club - <a href="http://kulinaryaclub.wordpress.com/members/" target="_blank">Website</a><br />
<a href="http://blog.junbelen.com/" target="_blank">Jun-Blog</a><br />
<a href="http://panlasangpinoy.com/" target="_blank">Panlasang Pinoy </a>sisigbloggerhttp://www.blogger.com/profile/09286024439977608631noreply@blogger.com14tag:blogger.com,1999:blog-770812889695095052.post-7404243310542048002011-12-02T02:30:00.000-08:002011-12-09T08:30:32.415-08:00Recipes from home: Bibingka cupcakes with salted egg and cream cheese<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDyKqGmUXplhOstRi6nyCa0BRLyZW9OX84iZ4aWWm9wAP2l1o0ENZMBmdto2KiZ7nrtU0muX-Yqhf6s63UGb9A6THP1xr_jUCuVOMFR6G4dNdXbCIWRyEnv8fB5YAept2IiBqUJvuh1a8/s1600/IMG_4519-3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDyKqGmUXplhOstRi6nyCa0BRLyZW9OX84iZ4aWWm9wAP2l1o0ENZMBmdto2KiZ7nrtU0muX-Yqhf6s63UGb9A6THP1xr_jUCuVOMFR6G4dNdXbCIWRyEnv8fB5YAept2IiBqUJvuh1a8/s400/IMG_4519-3.jpg" width="400" /></a></div><br />
Sometimes, good things come to those who wait. In my case, I finally convinced my mom to pass down her famous bibingka recipe. In my culture, it's rare to share our recipes with each other, especially those special dishes that people rave about. But, I think that plays a big part of why Filipino food hasn't gone mainstream or better yet...recognized by the masses. If it was up to me, Filipino chefs, cooks and foodies around the world would collaborate to make one UNIVERSAL cookbook. One book to rule them all! OK maybe not rule, but instead be a base for all recipes. It's probably an impossible task but it's my goal to push for it. <br />
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With that being said, I do believe my mom's bibingka recipe is my favorite. I'm sure there are great recipes out there but I would definitely lobby for parts of it to be included in "The Universal Guide to Philippine Cuisine" There, I named it...I said it first, and hopefully it goes viral someday.<br />
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I knew when my mom was cooking bibingka when I was younger. The aroma of the banana leaves filled the house and the I could just taste the buttery, cheesy and savory goodness that was in my near future. She only made bibingka during Christmas time and it made the experience even more special.<br />
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So why wait till Christmas to enjoy this ever so popular savor pastry? Bibingka is perfect anytime of the day. Great with your morning coffee, afternoon snack, and pairs well with vanilla ice cream.<br />
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Now everyone loves, cupcakes, so I thought it would be cool to make a bibingka version. Easy right? Cut up some banana leaves, place them in cupcake pans, pour in the batter and viola...bite sized heaven. Well it wasn't that easy especially since I am no baker. It's a science, and I really didn't do that well in chemistry. Even the cutting of banana leaves took a delicate hand. But after some trial and mostly error, I think my attempt at baking went well.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcmmdeuqr7dPO_EUuLi5e1rzY689D9V5ORm3XeEafPNnBwWqL2ZYJ74rLviKZhx1LxE9HS1vgtcqhhpfVg5yVZw5aouH2NZ_EH6K9-J2bsPd3uL9So9ShV8gsFyOxwLCETW_goYQZNdvE/s1600/IMG_4488-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcmmdeuqr7dPO_EUuLi5e1rzY689D9V5ORm3XeEafPNnBwWqL2ZYJ74rLviKZhx1LxE9HS1vgtcqhhpfVg5yVZw5aouH2NZ_EH6K9-J2bsPd3uL9So9ShV8gsFyOxwLCETW_goYQZNdvE/s400/IMG_4488-1.jpg" width="400" /></a></div><br />
Mama Honey's Bibingka<br />
Ingredients for 2 dozen cupcakes<br />
1 cup of bisquick mix<br />
1/2 cup of rice flour (not Mochiko Sweet rice flour. I used Bob's Red Mill unsweetened stone ground) <br />
3 tsp baking powder<br />
1 cup sugar<br />
1 1/4 cup of milk<br />
4 eggs<br />
1/2 cup of grated cheese<br />
1/2 bar of unsalted butter<br />
tsp cream cheese per cupcake<br />
2 salted eggs chopped<br />
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Directions<br />
Mix bisquick, rice flour, baking powder and sugar in a mixing bowl until smooth and consistent texture. Now mix in eggs 1 at a time. Add your melted butter followed by your grated cheese. Continue to mix until smooth.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXCuxK_h7Z4UsgKocPatpDiovhs6uNAjIN5OsQeQB0ssWb96GLGgkdaNSmK5RGHV_J5EYwjLDuB5CFfiltlWh0wUyy1ZEfM9pOgGY8wmJWvP3HNxWyDg6kycS2fg3QqhDPPJYH6_20rik/s1600/IMG_4496-4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXCuxK_h7Z4UsgKocPatpDiovhs6uNAjIN5OsQeQB0ssWb96GLGgkdaNSmK5RGHV_J5EYwjLDuB5CFfiltlWh0wUyy1ZEfM9pOgGY8wmJWvP3HNxWyDg6kycS2fg3QqhDPPJYH6_20rik/s400/IMG_4496-4.jpg" width="400" /></a></div><br />
Next, scoop into individual banana leaf cups. Before baking put your salted egg, if desired and cream cheese on top. Bake in your preheated oven at 375 degrees and bake for 20 minutes.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1lufPwLD8AmVev4aOvbzhBcOmwezuctm4sV9tumDsQa7kQ1wjYw-TkYkXIW_13X2cNVsihuXzDFLveoUqEdo7LPviJgNQkczvfCkWGV0u2PiB_Obj7AFjcI3RpKY_C36PtgZxNvHo9dQ/s1600/IMG_4498-6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1lufPwLD8AmVev4aOvbzhBcOmwezuctm4sV9tumDsQa7kQ1wjYw-TkYkXIW_13X2cNVsihuXzDFLveoUqEdo7LPviJgNQkczvfCkWGV0u2PiB_Obj7AFjcI3RpKY_C36PtgZxNvHo9dQ/s400/IMG_4498-6.jpg" width="400" /></a></div><br />
These bake faster than normal due to their size and my mom's original recipe calls for mini pie pans for 30 minutes. Let rest for 10 minutes then take the cupcakes and place on a cooling rack.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_VBYbGfcas-FHNoZMMCsAmS7sMh03ZSBs9_tU_Tm3s7s-6EWLJfV2GzOoKM433dLKP9TswkT8EssVQoR6AoyNBaXhGpn13kkL_3itZOlLMGg-Ame4aNMSckXzjX6dJGwErVyF1OqpiVs/s1600/IMG_4504-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_VBYbGfcas-FHNoZMMCsAmS7sMh03ZSBs9_tU_Tm3s7s-6EWLJfV2GzOoKM433dLKP9TswkT8EssVQoR6AoyNBaXhGpn13kkL_3itZOlLMGg-Ame4aNMSckXzjX6dJGwErVyF1OqpiVs/s400/IMG_4504-1.jpg" width="400" /></a></div><br />
You can serve these guys as is or finish them with cream cheese frosting. If you do, cut back on the powdered sugar to reduce the sweetness.<br />
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You never get it right on your first try, and I'll have to refine my banana leaf cutting skills. Try it with Mochiko if you prefer. Remember, it's all about sharing, and making things better. I hope we can all get on board this notion of a The Universal Guide to Philippine Cuisine. I believe that it will only make our food better and more consistent, and also build a community of great Filipino food lovers. I just wanted to say thank you to my mom for sharing her recipe with me. Also, thanks to all of you who take your time to follow my Filipino food adventures. Salamat.sisigbloggerhttp://www.blogger.com/profile/09286024439977608631noreply@blogger.com9tag:blogger.com,1999:blog-770812889695095052.post-36420270844117715212011-11-30T14:03:00.000-08:002011-11-30T18:11:11.858-08:00Calamansi basil chicken with garlic parmesan brussels sprouts<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCLuYtxC366XEmddAdgggE7TqJ1YgGBthYM2ng8qsRQwDrKWO319xUtMUlBSIw3ksj7-0CGyJRmCFEaEEZG6oE9bSdqunElTZkMuqRqLzVsQuGatxVQ2MCpYxZWSpq9mWqnCVh03y1KLs/s1600/IMG_4201-5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCLuYtxC366XEmddAdgggE7TqJ1YgGBthYM2ng8qsRQwDrKWO319xUtMUlBSIw3ksj7-0CGyJRmCFEaEEZG6oE9bSdqunElTZkMuqRqLzVsQuGatxVQ2MCpYxZWSpq9mWqnCVh03y1KLs/s400/IMG_4201-5.jpg" width="400" /></a></div><br />
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My daughter is the biggest foodie in our family and she is constantly hungry. I can't blame her because I take her to every food event and her palette has grown over the years. She really won't settle for just any snack, especially on her days off from school. McDonalds and fast food isn't really her thing and she'd rather go to a food truck. But today was a great day...according to her. "Daddy, can you make me something!" OK, so what can I make for this little foodie that wouldn't take forever. I had some chicken breast thawing in the refrigerator and some brussels sprouts that I just picked up from the market. Luckily for me, our family isn't big on rice so it was perfect. But, she's all about flavors so I had to add a bit of kick to the chicken and do something with the brussels sprouts. <br />
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So the plan was simple...make a nice pre-workout lunch for the both of us, take some photos, and presto...blog post! It wasn't really my intention to make a blog post out of our lunch together but why not. So off she went to play Wii and back to the kitchen for me.<br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_XROgLW8aLD8vfSM1eqSOAQ4DRCMPM4qCvm9B7HfrpfVh6kRZYODCP71dYKoyoDcbnCdo61uODCuFW91-_CS8LnbGS8rh61ov_LLgPE2xGNpTt10Wz81q7uGCPxKiH10An-vGbXEdXV4/s1600/IMG_4167-1.jpg" imageanchor="1"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_XROgLW8aLD8vfSM1eqSOAQ4DRCMPM4qCvm9B7HfrpfVh6kRZYODCP71dYKoyoDcbnCdo61uODCuFW91-_CS8LnbGS8rh61ov_LLgPE2xGNpTt10Wz81q7uGCPxKiH10An-vGbXEdXV4/s400/IMG_4167-1.jpg" width="400" /> </a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">The ingredients were simple, and I was limited since I didn't do my grocery shopping yet.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">2 skinless chicken breasts (serves 2)</div><div class="separator" style="clear: both; text-align: left;">1 lb of brussels sprouts...ok...a couple of handfuls to be exact!</div><div class="separator" style="clear: both; text-align: left;">dried basil leaves</div><div class="separator" style="clear: both; text-align: left;">garlic powder</div><div class="separator" style="clear: both; text-align: left;">fresh parmesan</div><div class="separator" style="clear: both; text-align: left;">extra virgin olive oil</div><div class="separator" style="clear: both; text-align: left;">fresh calamansi</div><div class="separator" style="clear: both; text-align: left;">salt </div><div class="separator" style="clear: both; text-align: left;">pepper</div><div class="separator" style="clear: both; text-align: left;">2 tbsp of vegetable oil</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Directions</div><div class="separator" style="clear: both; text-align: left;">First I tenderize the chicken. All chicken whether whole or pieces should be put into a large bowl or a clean sink with cold water and a 1/2 a cup of salt. Leave for 20 minutes to half an hour and then rinse the chicken or chicken pieces well. This not only kills any bacteria on the chicken, but also tenderizes it. Drain your liquids and coat your breasts with olive oil. Next season with salt, pepper and dried basil leaves. Lastly, squeeze your fresh calamansi over your chicken. Save some calamansi for later...you might want a bit more zing. Make sure you preheat your oven to 350. Now in a oven safe skillet, brown both sides of your breasts in a tbsp of olive oil at medium heat for about 5 min per side. After browning, finish your chicken in the oven for about 20-25 minutes. Make sure your internal temp is at 160 degrees.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizcQT8__ZbvR8v1qMFqIDlFpkzv-Nr1qIwl0J9DPsmorK9sVkZUMF-DVk9uoAkQfjDtM1RXXsxXc0Ih3o-vpWZsbP_E9lTuqkk_4-XfYbU14julcKBuWhfsxZMMtrGl-aFXSg9ORJ9EZU/s1600/IMG_4177-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizcQT8__ZbvR8v1qMFqIDlFpkzv-Nr1qIwl0J9DPsmorK9sVkZUMF-DVk9uoAkQfjDtM1RXXsxXc0Ih3o-vpWZsbP_E9lTuqkk_4-XfYbU14julcKBuWhfsxZMMtrGl-aFXSg9ORJ9EZU/s400/IMG_4177-2.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Now for the brussels sprouts. Wash the brussels sprouts well. Trim the stem ends and remove any raggy outer leaves. Cut in half from stem to top and gently rub each half with olive oil, keeping it intact. Season with salt, pepper, garlic powder and a few pinches of grated parmesan. Heat 1 tbsp of olive oil in a large skillet on medium. Place the brussels sprouts flat side down for 5 minutes or until your edges have a slight browning. Next toss them in the skillet to get a little browning on the round side. I like them a bit bitter, and the more you cook them, the less bitter they become. Finally, take them off the heat and plate immediately. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWNlBwzSk0Bzh0ZjMgsO4_AcKYBoks5FZRTz8Yl0RAIxjT9DgyUz3TT9BhPxdcR-pL9ssB4o6kbuCE3UH-AHjj7CLWcFjx3A-VxK0hnO5HYe1JFzGWpGHA1jQjA9345kM44c1WT98viBU/s1600/IMG_4205-8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWNlBwzSk0Bzh0ZjMgsO4_AcKYBoks5FZRTz8Yl0RAIxjT9DgyUz3TT9BhPxdcR-pL9ssB4o6kbuCE3UH-AHjj7CLWcFjx3A-VxK0hnO5HYe1JFzGWpGHA1jQjA9345kM44c1WT98viBU/s400/IMG_4205-8.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I'm sure there are more ways to cook the brussels sprouts but this was pretty simple and my dining partner definitely loved what she was eating. She took a few of breaks in between her Wii tennis match to sneak in a couple of bites. After taking a few bites myself, I started to offload pictures from my digital camera. I wasn't paying attention to my daughter but I knew that she wasn't playing her game. She couldn't be napping. I walked over to the table and she was munching away at our lunch. Was I mad, of course not. According to her, it was the best lunch she had ever had! </div><div class="separator" style="clear: both; text-align: left;"><br />
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<tr><td class="tr-caption" style="text-align: center;">My dining partner</td></tr>
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</div>sisigbloggerhttp://www.blogger.com/profile/09286024439977608631noreply@blogger.com1tag:blogger.com,1999:blog-770812889695095052.post-20887819187670369082011-11-24T13:27:00.001-08:002011-11-24T14:48:48.710-08:00Happy Thanksgiving from the Bay Area<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeuRh5Oixs5HJ-OzD_vbHZriVS6UWGmlWP7U8PFHsNHIppPYYR8_6mpWVZwTCzjxEWCIJ1QlB-aJMNm19mHPHhZoVyt9me6NcJ0BT0xkyv4NL7Ut6aswlDvF4wG_LKFLi9zhNGwW7rzSo/s1600/IMG_8825.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeuRh5Oixs5HJ-OzD_vbHZriVS6UWGmlWP7U8PFHsNHIppPYYR8_6mpWVZwTCzjxEWCIJ1QlB-aJMNm19mHPHhZoVyt9me6NcJ0BT0xkyv4NL7Ut6aswlDvF4wG_LKFLi9zhNGwW7rzSo/s400/IMG_8825.JPG" width="400" /></a></div><br />
Happy Thanksgiving from the Bay Area! For me, the best part of the holidays is when we get to share a meal with family and friends. From traditional dishes to original recipes, the table is always filled with delicious bites to be enjoyed the entire day. I usually have the responsibility of deep frying the turkey. Some believe that it's dangerous but only if you don't watch your fryer and let your dog loose in the back yard! If you do decide that deep frying is your route, be safe and keep a fire extinguisher handy. <br />
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Enjoy the holidays and make sure to share some food with someone. If you have time, go out and volunteer at a local food bank or soup kitchen. There are a ton of people that aren't as fortunate as most and could really use your support. Happy holidays.<br />
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<tr><td class="tr-caption" style="text-align: center;">The buffet</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr9TcRkTgi8WzctpgcdA9nDJLlLKvPzDHyu14F6Ljh1bGPoGcLc4IgMCER-ok-wOqBfBmBOyBnNIwoR88hLctAjRYfSNscF1FQ_h7DoRECTLEz7CBLT1DTMuWAI6LJC1FuUow690DLBuM/s1600/IMG_8850.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr9TcRkTgi8WzctpgcdA9nDJLlLKvPzDHyu14F6Ljh1bGPoGcLc4IgMCER-ok-wOqBfBmBOyBnNIwoR88hLctAjRYfSNscF1FQ_h7DoRECTLEz7CBLT1DTMuWAI6LJC1FuUow690DLBuM/s400/IMG_8850.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Twice cooked crispy abobo wings</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMPboKmkrzuuOoJ5PxtIstE7TNDom4QJGQn8R52BzAvAgbQR77rNCA0X6bBYUkw7eVeLE9ufFUfQ5OOEtPAMoi0I2j2noKph3cRdNhgMkzw2UWa-mMPPtvg8qrj2GAoTvJBMo_7yM48Zw/s1600/IMG_8851.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMPboKmkrzuuOoJ5PxtIstE7TNDom4QJGQn8R52BzAvAgbQR77rNCA0X6bBYUkw7eVeLE9ufFUfQ5OOEtPAMoi0I2j2noKph3cRdNhgMkzw2UWa-mMPPtvg8qrj2GAoTvJBMo_7yM48Zw/s400/IMG_8851.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lumpia Shanghi</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJV1jlkQuCGIMlijmnzipHL6uqUfhcP6mQcR1z6c0lcw71MMYuvvB0GFDMaNYWXYK1dXqKnnbtBG7UBKTpVdHyMPT2wfChKHCb2kXtCnVpfRAo4cqYizUJKGs1L8HzDcQpBRCd_Q509rM/s1600/IMG_8859.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJV1jlkQuCGIMlijmnzipHL6uqUfhcP6mQcR1z6c0lcw71MMYuvvB0GFDMaNYWXYK1dXqKnnbtBG7UBKTpVdHyMPT2wfChKHCb2kXtCnVpfRAo4cqYizUJKGs1L8HzDcQpBRCd_Q509rM/s400/IMG_8859.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The beautiful crabs</td></tr>
</tbody></table>sisigbloggerhttp://www.blogger.com/profile/09286024439977608631noreply@blogger.com1tag:blogger.com,1999:blog-770812889695095052.post-21969393600272827662011-11-17T02:52:00.000-08:002011-11-18T13:46:52.850-08:00Next Food Network Star audition and my tofu sisig recipe<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvjg5waD7dc24heXpQkggxN2rMo53uQ8awNwpA6d1V8zzJpt6JQWhqImvaCrwpGVemeg90oC5KG4-GEUydoogE-j9QJ_JM_qtziSZtrmh3LJNpps5Rc7hxRTuwGbkiJLJ9Xu8372jdQvk/s1600/IMG_1994.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvjg5waD7dc24heXpQkggxN2rMo53uQ8awNwpA6d1V8zzJpt6JQWhqImvaCrwpGVemeg90oC5KG4-GEUydoogE-j9QJ_JM_qtziSZtrmh3LJNpps5Rc7hxRTuwGbkiJLJ9Xu8372jdQvk/s400/IMG_1994.jpg" width="400" /></a></div><i>I love sisig? </i><br />
Ok, so the name of my blog probably throws visitors off a bit. So I guess it's time to explain the name and logo behind all the magic. Sisig to me, represents the ultimate <a href="http://tagaloglang.com/Tagalog-English-Dictionary/English-Translation-of-Tagalog-Word/pulutan.html" target="_blank">pulutan</a> food...or finger foods eaten with alcohol and more specifically beer. It's crunchy, fatty, salty, sour, spicy, sweet and even a bit bitter. Almost representing every single thing I like about Filipino cuisine. And I love everything about Filipino food and what it represents...so that's where the heart in my logo comes from. Now the spoon in the fork symbolizes the big ass spoon and forks that are on every, ok maybe not every, Filipino households wall. Mine does at least! So there you have it. The story behind the name.<br />
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<span style="font-size: small;"><i>For an authentic sisig recipe and great write up on the origins and variations of sisig, read <a href="http://twitter.com/CzarinaCleo" target="_blank">@CzarinaCleo</a> article <a href="http://queencleopatra.hubpages.com/hub/how-to-cook-sisig---authentic-filipino-dish-perfect-with-beer" target="_blank">"How to Cook Sisig - Authentic Filipino Recipe Perfect with Beer"</a></i></span><br />
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<i>The Challenge</i><br />
I do live in Bay Area and we all know that we do things a bit different out here. So different and unique that the first ever vegan Filipino restaurant, <a href="http://ilovesisig.blogspot.com/2010/10/no-worries-restaurant-offers-vegan.html" target="_blank">No Worries</a>, was opened in Oakland to much success. It was the first time, I have ever experience Filipino food without having to eat real meat or seafood. This entire year, Twitter has really introduced me to great groups of people, especially food bloggers and foodies. Actually, because of social media, the first annual <a href="http://www.blogger.com/goog_896848302"> </a><a href="http://astigvegan.wordpress.com/2011/07/31/in-retrospect-pinoy-potluck-in-the-park-astigvegan-challenge/" target="_blank">AstigVegan Challenge</a> was born. The challenge for the competitors was to create a dish that was Filipino inspired but totally vegan. Ok, no problem right? Right? I'll just get some soy protein, simmer it in soy sauce vinegar with some garlic, bay leaves and pepper corn and presto...adobo! But that's the obvious type of $#!% you would expect. I wanted to come out and represent the foodie in me and also my brand! Yup....according to one of my <a href="http://www.foodbuzz.com/pages/festival" target="_blank">Foodbuzz Festival</a> blogger sessions, <b>my blog is my brand</b>. So vegan sisig it was. (OK, i wanted to get fancy, so I also came up with vegan binagoognan with vegan bagaoong conjured up by my good friend, <a href="http://twitter.com/chefainzadom" target="_blank">Chef Dom Ainza</a> of <a href="http://mercurysf.com/" target="_blank">Mercury Lounge</a> - recipe to follow later...I promise!) <br />
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<i>Next Food Network Star meets Dinner impossible meets possible disaster </i><br />
In order to have the texture and crunch that was needed for my recipe, I knew that the sisig had to be finished and plated at the event. Did, I mention that the potluck was outdoor at a park, with no outlets? No problem, they do it all the time on TV. So off we go, well after having deep fryer issues and packing up tables, catering trays and a whole bunch of necessary items. Did I mention that I forgot to pack some important utensils! Luckily RG had some to lend.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpkXUqJcaU2ThrYzCFHSRRsgLkfCQL3ho7aThJwjtuX5V5UOcPcruHlcj-MT2jeEZeKjXI_ZWAyvHkqm7mlp2BOLvjhfVI2jvx4r1vV_eKJh94nZHWfg1vvQ12HSqeW4ZW9J93_dzsTJM/s1600/IMG_1980.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpkXUqJcaU2ThrYzCFHSRRsgLkfCQL3ho7aThJwjtuX5V5UOcPcruHlcj-MT2jeEZeKjXI_ZWAyvHkqm7mlp2BOLvjhfVI2jvx4r1vV_eKJh94nZHWfg1vvQ12HSqeW4ZW9J93_dzsTJM/s400/IMG_1980.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Didn't realize it was going to be a demo! yikes</td><td class="tr-caption" style="text-align: center;"><br />
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</tbody></table>So after an hour and a half of traffic, we arrived a few hours late and just in time to do a cooking demo. Wasn't planned but since I was the last person there and all of the other dishes already eaten, my first official cooking demo was scheduled! Luckily my bro-in law John was on hand to lend his culinary expertise and food prep skills during the demo.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzFTILmFXObQQG5M0HoX4nlu70wCgXTlE15yT6dGDdy5GU-AA9o9Q5_ki3PpT_RGipelLg37beAI5I9kAhR0BeFpdf9k0K1MFapEyLluDmK_fwtt57jDKb-1k_8bPH7P0AMlj5sjpWWgs/s1600/IMG_1972.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzFTILmFXObQQG5M0HoX4nlu70wCgXTlE15yT6dGDdy5GU-AA9o9Q5_ki3PpT_RGipelLg37beAI5I9kAhR0BeFpdf9k0K1MFapEyLluDmK_fwtt57jDKb-1k_8bPH7P0AMlj5sjpWWgs/s400/IMG_1972.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">added pressure from tweeter <a href="http://twitter.com/r1chsy" target="_blank">@R1Chsy</a></td></tr>
</tbody></table>Coming up with the recipe was easier than I thought. The night before, we tried a couple of different techniques like batter and panko, but we decided to keep it simple. <br />
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Ingredients:<br />
2 packages of Extra Firm tofu - use more if you have a large party<br />
1 onion diced<br />
1 bundle of cilantro (chopped)<br />
2 medium sized jalapenos (julienned) <br />
1/2 cup of Sukang Maasim (cane vinegar)<br />
1/4 cup of low sodium soy sauce <br />
Philippine sea salt (I had some so I used it)<br />
1 tbsp of vegetable oil <br />
Fresh Calamansi - the more the better.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGUrQoWGx-adNsUWJXSL7xAPLxWL_BGeXsYOYd4w0ABmwcc5y1b9mvFMKYKSuJR5i8jbVOAjUV1Y1InMqQ6744QxEAD7Ps552BbhAa4RayODOe2JRyFp44tWuj_pqsYRgT4pp52YLVFaI/s1600/IMG_1971.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGUrQoWGx-adNsUWJXSL7xAPLxWL_BGeXsYOYd4w0ABmwcc5y1b9mvFMKYKSuJR5i8jbVOAjUV1Y1InMqQ6744QxEAD7Ps552BbhAa4RayODOe2JRyFp44tWuj_pqsYRgT4pp52YLVFaI/s400/IMG_1971.jpg" width="400" /></a></div>Directions<br />
Drain the liquid out of the tofu packages and slice into 1/2 inch patties. Using a deep fryer set to 375 without the basket, place your tofu patties into your oil until crispy and golden. (We deep fried our tofu before we left of course) Feel free to pan fry your tofu if a deep fryer isn't an option. Now set aside to dry and make sure to salt to taste. Now mix all your ingredients together, minus the onions, in a large bowl and marinate for a few minutes. In a large pan, saute your onions for approximately 5 minutes.(You can saute for less if you want a bitter taste) Finally, mix in the rest of the ingredients and heat for about 2 minutes. Presto you are ready to serve! Depending on your taste, you can add calamansi to your marinade as well. You can never go wrong with calamansi and sisig.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-j-phLqzGXHi_fyomYIWngl3ZDkFjEUQHvmbQmqZwp4-ZNsu76orH_qbYfFcOBNh_FceOIJpj1S3_WHCTMbVROpf7vcT3vzWl69WcGxzC6pVqFGKlgaLd8DRAt3lUuCxh4-RqrQFoN14/s1600/IMG_1992.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-j-phLqzGXHi_fyomYIWngl3ZDkFjEUQHvmbQmqZwp4-ZNsu76orH_qbYfFcOBNh_FceOIJpj1S3_WHCTMbVROpf7vcT3vzWl69WcGxzC6pVqFGKlgaLd8DRAt3lUuCxh4-RqrQFoN14/s400/IMG_1992.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">30 seconds remaining!</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzOQjad5PL-kRZRSEuHwVQpKUB5XjyygRiV2NSV3fsdjf6ROM6gxWCbwjwDtMg7n-dmTyMIJgtKLlsC6i6TDW-X85vJGTCli9cvbnR4E59NcmqkWitLHtUCSbMBwFBeUXtc0GBNYe2pII/s1600/IMG_1995.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzOQjad5PL-kRZRSEuHwVQpKUB5XjyygRiV2NSV3fsdjf6ROM6gxWCbwjwDtMg7n-dmTyMIJgtKLlsC6i6TDW-X85vJGTCli9cvbnR4E59NcmqkWitLHtUCSbMBwFBeUXtc0GBNYe2pII/s400/IMG_1995.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Finishing with the calamansi</td></tr>
</tbody></table>So in less than a hour, we set up, cooked, plated and served. I must admit, there was a ton of pressure especially with people over your shoulder and in your face. We were too late for the judging but definitely in time to share and satisfy peoples bellies. And that's what I love about sisig. It's meant to be shared and enjoy with family, friends and even a few strangers. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo5l0evY9qvuwAL1vTWEXuqUxfB3iNltqZ-V4MMPwzArEppBLHKp9O1HJ1iNoW-KWDv5A7-y7U7b5MLiQ_ZnZB4BdFeCTMRRi4Z29FFaWZdZzWnoWjk06gVs9-WkyX8y87g45dM4Q_3Ww/s1600/IMG_1998.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo5l0evY9qvuwAL1vTWEXuqUxfB3iNltqZ-V4MMPwzArEppBLHKp9O1HJ1iNoW-KWDv5A7-y7U7b5MLiQ_ZnZB4BdFeCTMRRi4Z29FFaWZdZzWnoWjk06gVs9-WkyX8y87g45dM4Q_3Ww/s400/IMG_1998.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Plated!</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_C1COkfSJDKpD2DQhZ09imwHG8R2JWJ72KrCoCIGqJbNx3W3H7nKq43pmBJpMamyIgCX7sN1WQR4VrWTlR1sWyDSTIrdBI1DhiJ9L-tVL3vMDl9v6QSg-1vavZ_oFQpGxQRIw_IP_tbA/s1600/IMG_2006.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_C1COkfSJDKpD2DQhZ09imwHG8R2JWJ72KrCoCIGqJbNx3W3H7nKq43pmBJpMamyIgCX7sN1WQR4VrWTlR1sWyDSTIrdBI1DhiJ9L-tVL3vMDl9v6QSg-1vavZ_oFQpGxQRIw_IP_tbA/s400/IMG_2006.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">First time vegan and filipino food diners</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinAfUq66OLJdFPhjsm0Jhh9vDGnOh2Eag1IdBO9ao5v7wsMX9oQxM6s4Uj26yklmDuyCGXEpx6JFm4yjcKSQHTRyN0aGJuGjTXi7KXnlcKcPOmdFpY12IkqGNsJ9uyNGptPrdcOSckFEA/s1600/IMG_2007.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinAfUq66OLJdFPhjsm0Jhh9vDGnOh2Eag1IdBO9ao5v7wsMX9oQxM6s4Uj26yklmDuyCGXEpx6JFm4yjcKSQHTRyN0aGJuGjTXi7KXnlcKcPOmdFpY12IkqGNsJ9uyNGptPrdcOSckFEA/s400/IMG_2007.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Time to eat</td></tr>
</tbody></table>The event was awesome and it was great to meet RG of <a href="https://twitter.com/#%21/AstigVegan" target="_blank">AstigVegan</a> and share food with all the attendees. I can't wait till our next event, who knows...maybe I'll try to do a vegan lechon kawali. Check back soon for my vegan binagoongan recipe. BTW, I will definitely not be trying out for The Next Food Network Star. It wouldn't be fair :)<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUE1bVMNoR4CIfhQa7hkNDrr8RRCiLPg6zQaDJuXSDeKCPgJnBFIN5SbEztnTkLoInKbfkr8tiYSY8nzdt1UYCLzuicWO3kedfXb2GyeqW4juXkPyOBWZc5M1RMM9UWvflnsqMD09X_aU/s1600/binagoognan-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUE1bVMNoR4CIfhQa7hkNDrr8RRCiLPg6zQaDJuXSDeKCPgJnBFIN5SbEztnTkLoInKbfkr8tiYSY8nzdt1UYCLzuicWO3kedfXb2GyeqW4juXkPyOBWZc5M1RMM9UWvflnsqMD09X_aU/s400/binagoognan-1.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Vegan binagoognan photo courtesy of AstigVegan</td></tr>
</tbody></table>Astig Vegan<br />
blog: <a href="http://astigvegan.wordpress.com/">http://astigvegan.wordpress.com</a><br />
twitter: <a href="https://twitter.com/#%21/AstigVegan" target="_blank">@astigvegan</a><br />
<span id="goog_1230175922"></span><span id="goog_1230175923"></span>sisigbloggerhttp://www.blogger.com/profile/09286024439977608631noreply@blogger.com9tag:blogger.com,1999:blog-770812889695095052.post-83415127228838902692011-11-09T11:15:00.000-08:002011-11-19T20:36:11.052-08:00Low carb, sugar free steel cut oat champorado<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOW4gTmJ116dqMCQHN9wahx5X0foRHgQLyHm6xGy_2w0-ifYQVoI4QUxePtNTBQqG36CH0wjER-yfUGe5S5LdlaYzBS4jdiXiZzPi3lu9cLSO2PdRMa6RBtUIRa-yL3D4n6_f7O8fcbo0/s1600/IMG_4132.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOW4gTmJ116dqMCQHN9wahx5X0foRHgQLyHm6xGy_2w0-ifYQVoI4QUxePtNTBQqG36CH0wjER-yfUGe5S5LdlaYzBS4jdiXiZzPi3lu9cLSO2PdRMa6RBtUIRa-yL3D4n6_f7O8fcbo0/s400/IMG_4132.jpg" width="400" /></a></div><br />
For a year, my weekday breakfasts have consisted of non-fat cottage cheese and blue berries. Not very exciting at all especially considering I look at myself as a foodie. I have definitely grown to accept my healthy breakfast and sometimes I even imagine it being a bowl full of <a href="http://ilovesisig.blogspot.com/2010/12/home-made-pork-sisig-shots-arent.html" target="_blank">sisig</a>. But who cares, just as long as it gets me closer to my high school body. Do I crave anything else for breakfast? Of course I do, but I won't risk increased blood sugar and pre-diabetes to satisfy my appetite. Filipino food is my passion, and yes, sometimes the dishes call for ingredients that are not that great for diabetics or people trying to go for a low carb high protein diet. But that shouldn't stop you from adapting the recipes to suit your needs or stay within your dietary guidelines.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL9raP5jYMeQDtesUYsvbe_-pSHow_wpm2rVX04-YC4Wr_0I7NeM6shJTuCyk11NQvkZXVmhWYUJPJ-I6YvfZwysVeY_0jqepAibxCzbsfg0p4I3PGeK-5brGA-4q17VoMdoocnsNZe_Y/s1600/IMG_4109.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL9raP5jYMeQDtesUYsvbe_-pSHow_wpm2rVX04-YC4Wr_0I7NeM6shJTuCyk11NQvkZXVmhWYUJPJ-I6YvfZwysVeY_0jqepAibxCzbsfg0p4I3PGeK-5brGA-4q17VoMdoocnsNZe_Y/s400/IMG_4109.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Steel Cut Oat Champorado</td></tr>
</tbody></table>One of my favorite breakfasts growing up was <a href="http://en.wikipedia.org/wiki/Champorado" target="_blank">champorado</a>. Champorado is a sweet chocolate rice porridge in <a class="mw-redirect" href="http://en.wikipedia.org/wiki/Cuisine_of_the_Philippines" title="Cuisine of the Philippines">Philippine cuisine</a>. It is traditionally made by boiling sticky rice with cocoa powder, giving it a distinctly brown color and usually with milk and sugar to make it taste sweeter. In our household, we don't really eat white rice. I know, send in the Pinoy police! Restaurants give me crazy looks every time we skip the rice. Anyway, I still wanted to enjoy champorado, but come up with a simple alternative that was sugar free, low carb and had some protein value. The solution was actually an accident. My wife was baking gluten free, sugar-free, vegan chocolate chip cookies. So I stole some of the chips and threw them into my pot of steel cut oats! Bam...I'm a friggen genius. Ok maybe not but pretty close right? <br />
<br />
<a href="http://en.wikipedia.org/wiki/Steel-cut_oats" target="_blank">Steel-cut oats</a> are inherently full of nutritional value and are high in B-vitamins, calcium, protein and fiber while low in salt and unsaturated fat. Don't use regular instant or rolled oats because they have been processed and aren't as nutty and chewy than steel cut.<br />
<br />
Ingredients:<br />
<br />
1 cup of steel cut oats<br />
1/2 cup of sugar free dark chocolate chips - use whatever chocolate you like...sugar conscious foodies should stick with the sugar free chocolate.<br />
tsp of salt<br />
3 cups of water<br />
<br />
Directions<br />
<br />
Bring 3 cups of water to a boil then add 1 tsp of salt. Mix in your oats and reduce to a simmer. Continually stir your oats for about 20-25 minutes. Turn your heat off and mix in your chocolate until you get a uniform consistency. Now your ready to serve. You can add condensed milk or non-fat milk to your champorado and even garnish with some dried fish depending on your sodium restrictions.<br />
I know, I know, this isn't traditional champorado, but who cares! You'll be able to enjoy my healthier version and your body and your diet will thank me later. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ1qX8Nlm8uMGuYJtn8sewklDxNXLMDGjO5fvK5a9L4MxxiuIQ5otKl9kxhThhjVgrTpOpNVWvY6hsP7xeIUFsLr7GreRJHKdXrvWKFcuHvVV2Crtqw_iDoEP27MXV4ylNTv2EBDN92_E/s1600/IMG_4114.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ1qX8Nlm8uMGuYJtn8sewklDxNXLMDGjO5fvK5a9L4MxxiuIQ5otKl9kxhThhjVgrTpOpNVWvY6hsP7xeIUFsLr7GreRJHKdXrvWKFcuHvVV2Crtqw_iDoEP27MXV4ylNTv2EBDN92_E/s400/IMG_4114.jpg" width="400" /></a></div><a href="http://www.blogger.com/post-edit.g?blogID=770812889695095052&postID=8341512722883890269" name="Top"><span style="font-family: Verdana,Arial,Helvetica;"><span style="font-family: Verdana,Arial,Helvetica;"><br />
</span></span></a>sisigbloggerhttp://www.blogger.com/profile/09286024439977608631noreply@blogger.com6tag:blogger.com,1999:blog-770812889695095052.post-37122376952522028012011-11-03T18:13:00.000-07:002011-12-01T19:09:49.951-08:00Kare Kare: My favorite Filipino food memory...and recipe of courseHello all. I've been pretty busy lately, working on a few projects with my foodie friends, and I have been meaning to finish around 10 blog post drafts dating back to June. Anyway, I decided to share a recipe with you, but more of a memory from my childhood. Growing up, both my parents worked full-time jobs and my grandparents took care of me during the day. Food wise, grandma always gave me pandesal with a little ham and cheese or champorado and tuyo for breakfast. Sometimes, I even had garlic fried rice, spam fried egg...I was down with spamsilog 30 years ago! Grandma always cooked delicious Filipino food and I could tell that she loved what she was doing. The smells and aromas coming from the kitchen around 3:30 everyday made me float like I was in heaven. I couldn't help but peak at what was going on in her lair. My grandpa, lovingly, would be helping open and shave coconuts or peeling slicing mangoes, while grandma was chopping vegetables and getting all her ingredients together. What had to be my favorite sound, would be the hissing coming from the pressure cooker. I knew what was going down for dinner that night when I heard that whistling. "Grandma, are we having kuree kuree? YAY!". I couldn't wait for dinner to come. The tender fall off the bone oxtail meat, peanut sauce, veggies brought together by fermented shrimp paste (bagaoong), would have me back for seconds and definitely straight to bed afterwards. Ever since I was a kid, grandmas kare - kare was the best anywhere. I really never tried the dish at a restaurant until recently.<br />
So my goal was to try to recreate that magic that came from my grandmas kitchen so I could share it with my family.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmYNpv6oX9VnSQlqwrxvpVmO862XL7MNyY_Y8YCqieX5WUNgDsGV_Ku4hxDjmq8PnP2wlNQxgMAMNdAI1IJtU_klQCK5hqG-n-sJnu2yW1Vz8fPJV_EeWCF44uwe4F_3phZIZpl5vTS0c/s1600/IMG_7466.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmYNpv6oX9VnSQlqwrxvpVmO862XL7MNyY_Y8YCqieX5WUNgDsGV_Ku4hxDjmq8PnP2wlNQxgMAMNdAI1IJtU_klQCK5hqG-n-sJnu2yW1Vz8fPJV_EeWCF44uwe4F_3phZIZpl5vTS0c/s400/IMG_7466.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">OX Tail</td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4iVNxvm2NgI_sKThpj0nEDyIEkrh9I6yFhzeZGu1UXvI7DgZSJeJhP7BH8hu97gAJlgX1XNK9UxE5EtFWJFZ-gYz7lU1qL-32WlCSK0VLGc_LWmLU5dSjBDqqjo9S-YXc33n8u8lM9MU/s1600/IMG_7458.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4iVNxvm2NgI_sKThpj0nEDyIEkrh9I6yFhzeZGu1UXvI7DgZSJeJhP7BH8hu97gAJlgX1XNK9UxE5EtFWJFZ-gYz7lU1qL-32WlCSK0VLGc_LWmLU5dSjBDqqjo9S-YXc33n8u8lM9MU/s400/IMG_7458.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The supporting cast</td></tr>
</tbody></table> Ingredients for Kare Kare ni Fred<br />
<br />
<br />
1 lb beef sirloin cut into cubes (add the sirloin for more servings...oxtail is expensive)<br />
2 lbs oxtail, cut 2 inch long (1 package pre-cut is fine)<br />
3 cups of peanut butter<br />
1 large onion, diced<br />
2 heads of garlic, minced<br />
1 tsp <span class="plaincharacterwrap break">achiote</span> powder<br />
1/2 lb eggplant, sliced 1 inch thick<br />
1 bundle (Bok choy)<br />
1 bundle of sitaw (string beans) cut these to your liking<br />
1/4 cup oil<br />
8 cups of water<br />
Salt to taste<br />
1/2 cup cooked bagoong<br />
<br />
Directions <br />
<ol><li>I will be using my electric pressure cooker that I picked up from HSN. This nifty appliance is great for great home cooked meals that usually take hours to prepare. </li>
<li>Place your meats in your pressure cooker and add 2 cups of water with 1 beef bullion cube, dissolved of course. Put the cover on and seal. My WGP (Wolfgang Puck) pressure cooker takes about 30 minutes for the oxtail. If you don't have a pressure cooker, use a large enough pot, bring to a boil and simmer for about 2 hours.</li>
<li>Next remove your beef from your broth and set aside. If you are using a traditional stove top pressure cooker, you can continue to cook your kare-kare in the same pot.If you are using an electric one, transfer the broth to a large pot. </li>
<li> Now in a pan, saute your garlic and onions in the peanut oil. I actually brown my oxtails a bit at this point. </li>
<li>Transfer your oxtail, onions and garlic to you large pot. Add your peanut butter and achiote powder and simmer for 5 minutes. Throw in your veggies and simmer for an additional 7 minutes while you continue to mix your pot of gold while you wait. </li>
</ol><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJRfl-bKyiAbIOndlem3gUaazALqo1jta7_cYeMVRYQ726cwkYXxkalxHCQdAIVOq1YnPwf4gfJJEhvV5MCB1XYBOCZ3t_S5Zo5mN5yt0NupLZOA_YO_-T7c4FEN1SlqNNfZegTC26OAM/s1600/IMG_7494.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJRfl-bKyiAbIOndlem3gUaazALqo1jta7_cYeMVRYQ726cwkYXxkalxHCQdAIVOq1YnPwf4gfJJEhvV5MCB1XYBOCZ3t_S5Zo5mN5yt0NupLZOA_YO_-T7c4FEN1SlqNNfZegTC26OAM/s400/IMG_7494.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Not quite ready</td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHSNhk98Nzvh9gm9Lt9TupXioNPkPme4c9X4Zs-X_0Piir2Tz5yqi9YSA9KQSsof3BvaRH48Cp_nMwvnGotwnrvJ3bLkjpRzUhg0ygDRUSSJsRxzDEl8qCVansfp6BfRLzF5cHayaHNpc/s1600/IMG_7496.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHSNhk98Nzvh9gm9Lt9TupXioNPkPme4c9X4Zs-X_0Piir2Tz5yqi9YSA9KQSsof3BvaRH48Cp_nMwvnGotwnrvJ3bLkjpRzUhg0ygDRUSSJsRxzDEl8qCVansfp6BfRLzF5cHayaHNpc/s400/IMG_7496.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ready to enjoy. </td></tr>
</tbody></table><br />
<br />
You'll know when its done. I wait for the sauce to gain a thicker consistency before I take it off the heat.<br />
<br />
So that's my Kare Kare! Not exactly my grandmas recipe and probably not like your recipe either. All I know is that when my little 5 year old hears the pressure cooker going and smells the food simmering together on the stove she screams...."Dad, are we having kuree kuree?YAY!" just like her daddy used to say. Enjoy<br />
<br />
For a Low Carb option, try using brown rice or <span class="st"><i>Quinoa.</i></span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqkLyU4NA1R28x31YV7rDjdknZPS94L_FWeP0aNLHPaLoGOT49xuanqUC0S0DOy_i4vi3bbu23LTN9rwMMY893tdk2c_23iL6iJoJV08RiwRqGCulCEE7TGtV6BV1jjLb3hwljMFK6Nq8/s1600/IMG_7507b.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqkLyU4NA1R28x31YV7rDjdknZPS94L_FWeP0aNLHPaLoGOT49xuanqUC0S0DOy_i4vi3bbu23LTN9rwMMY893tdk2c_23iL6iJoJV08RiwRqGCulCEE7TGtV6BV1jjLb3hwljMFK6Nq8/s400/IMG_7507b.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Kare Kare ni Fred</td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv9Aj8MUPA7jTcNKxoaF8XKfBe5nAzP0hLDdMM2WbWlmFjdHqeqgr3i1TwSzajA5_WqfT_tlUY8qZ9guYAESkBiRJwXgDF7Bpgy8ON2PHGkVtHhfa4r9i2dNJ8NoXfiJB9_G_5hfVeOlM/s1600/IMG_0196.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv9Aj8MUPA7jTcNKxoaF8XKfBe5nAzP0hLDdMM2WbWlmFjdHqeqgr3i1TwSzajA5_WqfT_tlUY8qZ9guYAESkBiRJwXgDF7Bpgy8ON2PHGkVtHhfa4r9i2dNJ8NoXfiJB9_G_5hfVeOlM/s400/IMG_0196.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Me and Grandma</td></tr>
</tbody></table><br />
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<div><div style="background-color: transparent; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;"><br />
</div></div>sisigbloggerhttp://www.blogger.com/profile/09286024439977608631noreply@blogger.com2tag:blogger.com,1999:blog-770812889695095052.post-16542701759077351062011-10-07T11:45:00.000-07:002011-10-07T11:45:46.559-07:00Filipino Family Style Dinner at Alidos Island Flavor<div class="separator" style="clear: both; text-align: left;">Join KapaMealya for another evening of delicious Filipino food on Monday, October 17th at 7pm. This time we focus on traditional family style cuisine, spotlighting the delicious creations from Alidos Island Grill. This 6 course dinner will feature a variety of signature dishes from the kitchen of chef Virgina Alido. There will be fun trivia, prizes and giveaways as well as live music. If you want to experience traditional Filipino food a don't know where to start...this event is just for you. </div><span class="text_exposed_show"></span><span class="text_exposed_show"> <br />
Register and get your tickets through Eventbrite<br />
<a href="http://alidos.eventbrite.com/" rel="nofollow nofollow" target="_blank">http://alidos.eventbrite.c<wbr></wbr>om/</a><br />
</span><br />
<span class="text_exposed_show"></span><br />
<span class="text_exposed_show">Visit our Facebook event page <a href="http://www.facebook.com/event.php?eid=224595280935572">http://www.facebook.com/event.php?eid=224595280935572</a></span><br />
<span class="text_exposed_show"><br />
Watch KapaMealya's last event featured on Adobo Nation. <a href="http://youtu.be/8DtlymqnQhg" rel="nofollow nofollow" target="_blank">http://youtu.be/8DtlymqnQh<wbr></wbr><span class="word_break"></span>g</a></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6Ld8iKvOsny-QTvCO07KtBfbajgz_4E7S49X_jiCquXGl82-Y_93EvkCV7YqVEIVNqa9YSh1oAoU7tcIbOU6hR09OVVdFTW5A5geUtH95yQSftBHhHZXjhQB2sWVSoHn4CuDKtfT2j-c/s1600/ALIDOS2.new.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6Ld8iKvOsny-QTvCO07KtBfbajgz_4E7S49X_jiCquXGl82-Y_93EvkCV7YqVEIVNqa9YSh1oAoU7tcIbOU6hR09OVVdFTW5A5geUtH95yQSftBHhHZXjhQB2sWVSoHn4CuDKtfT2j-c/s320/ALIDOS2.new.jpg" width="213" /></a></div><br />
<span class="text_exposed_show">About <a href="http://www.kapamealya.org/">kapaMEALya</a>:<br />
<br />
"kapaMEALya" is a combination of two words: kapamilya = family and meal = food.<br />
<br />
Food brings people closer and turns friends into family. kapaMEALya is here to promote, highlight, and exhibit the Filipino cuisine. By way of organized meals, chef demos, music events, and beer & wine pairings, we hope to open people's minds, introduce new flavors and concepts, and build a network of Filipino food lovers while enriching and helping the community.<br />
<br />
See you there!<br />
<br />
- Team kapaMEALya</span>sisigbloggerhttp://www.blogger.com/profile/09286024439977608631noreply@blogger.com0tag:blogger.com,1999:blog-770812889695095052.post-60325747030788962712011-07-25T23:16:00.000-07:002011-08-10T23:50:36.398-07:00#LA2Bay Dinner at ATTIC Restaurant: Pushing Traditional and New Filipino Cuisineby <a href="http://www.twitter.com/mrfredbriones">@mrfredbriones </a><br />
reposted from<a href="http://www.kapamealya.org/"> KapaMealya.org</a><br />
<br />
2011 is almost over and done with...well at least it seems that way. This year has been a pretty exciting one, especially with my food journey. A couple of months ago, my #KapaMealya team took a road trip down to beautiful Socal to explore what the other half had to offer. But more importantly, we had the pleasure of finally meeting our Pinoy Twitter/blogger counterparts. We had such a great experience that a #LA2Bay trip had been planned. So in June a few adventurous foodies embarked on their own road trip to the Bay Area.<br />
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The KapaMealya team was short handed for the #LA2Bay trip and we were without our veteran foodie and founder Jo Boston-KwanHall ( <a _mce_href="http://twitter.com/joanneisafoodie" href="http://twitter.com/joanneisafoodie" target="_blank">@joanneisafoodie</a> ) and her handsome husband <a _mce_href="http://twitter.com/phatpanda650" href="http://twitter.com/phatpanda650" target="_blank">@Phatpanda650</a>, who we on their honeymoon in the Philippines. So this was my first attempt at hosting a foodie dinner for 30, help plan a menu, secure giveaways and everything else in between. With the help of <a _mce_href="http://twitter.com/filipeanut" href="http://twitter.com/filipeanut" target="_blank">@filipeanut</a> (also from <a _mce_href="http://shirtsilog.com" href="http://shirtsilog.com/" target="_blank">ShirtSilog</a> and <a _mce_href="http://filipinofoodtees.com" href="http://filipinofoodtees.com/" target="_blank">Filipino Food Tees</a>) and <a _mce_href="http://twitter.com/leroid" href="http://twitter.com/leroid" target="_blank">@leroid</a> (also from Attic) the event was a definite success.<br />
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<tr><td class="tr-caption" style="text-align: center;">The mood is set</td></tr>
</tbody></table>Attic is one of the few restaurants that I believe, makes Filipino food unique here in the Bay. Although Attic is not a Filipino Restaurant officially, Chef Tim Luym definitely introduces his diners to many of the flavors that the Philippines has to offer. The menu for the evening showcased some of Attic's popular items but also featured creations that hopefully someday make their way onto your plates. So for a few hours we did some serious eating, sneaked in a few raffle prizes, enjoyed good company, and overall...had a blast. So keep reading and prepare to get hungry!<br />
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<tr><td class="tr-caption" style="text-align: center;">Our Menu</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Trying to play host</td></tr>
</tbody></table> So we started off the evening with sweet potato fries and banana ketchup. A simple "pulutan" that is a must have for you beer drinkers or perfect for the little foodies in your family.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbSJ5K-pa4tdwJ7Qq4sYA0FcfGYNIr69LICwwS7sstE2xnALLpdXqSa3jVsFfBfmFdP_OdXrAyoNrHXl_8ugNvAd6N5y00n1C5KkWMrRiLK2iaYWHGQs_mP9MJS2-NhFifnqvQ94-Ok4g/s1600/sweet_fries.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbSJ5K-pa4tdwJ7Qq4sYA0FcfGYNIr69LICwwS7sstE2xnALLpdXqSa3jVsFfBfmFdP_OdXrAyoNrHXl_8ugNvAd6N5y00n1C5KkWMrRiLK2iaYWHGQs_mP9MJS2-NhFifnqvQ94-Ok4g/s400/sweet_fries.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sweet Potato Fries with Banana Ketchup - photo courtesy of Ron Escopete</td></tr>
</tbody></table>Next we were treated to <b>Inihaw Kinilaw Surf & Turf</b> which was prepared with a butterfish ceviche, coconut milk, thai chili, shallots, cilantro, grilled marinated pork belly and philippine hand harvested sea salt.<br />
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<tr><td class="tr-caption" style="text-align: center;"><b>Inihaw Kinilaw Surf & Turf - photo courtesy of Ron Escopete</b> </td></tr>
</tbody></table> For our <i>palate</i> cleanser, Chef Tim served one of my favorite simple dishes<b> Raw Sinigang</b> which is made from tomato water, heirloom tomato, radish, daikon sprout and long bean. This is perfect on hot summer days when your traditional sinigang is a bit to hot.<br />
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<tr><td class="tr-caption" style="text-align: center;">Raw Sinigang - photo courtesy of Ron Escopete</td></tr>
</tbody></table> The next dish was probably the star of the night and something that made me drool when Chef Tim showed me his menu. <b>Crispy Bulalo</b> - Bone marrow, crispy oxtail, Napa cabbage, reduction sauce and grilled toast. Attic regulars are probably familiar with their Beef and Bone served with Lengua and marrow butter. What chef Tim does with dish is take a classic filipino dish and add his own flair to create the perfect tapas style dish.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3QiAdFhDh2rvJRW8F78q_JpIyZgBDy1XdTmZggt7DA0PgaMmfPEeQTAqk6rHdN_xo4Oe1RXFmT9urUIdqXYsLBIp7wDNkUJF0ebVRtbXumRJOuwZ_lY434qZhN6vkYPoyP1kM7Q-cBBc/s1600/IMG_1457.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3QiAdFhDh2rvJRW8F78q_JpIyZgBDy1XdTmZggt7DA0PgaMmfPEeQTAqk6rHdN_xo4Oe1RXFmT9urUIdqXYsLBIp7wDNkUJF0ebVRtbXumRJOuwZ_lY434qZhN6vkYPoyP1kM7Q-cBBc/s400/IMG_1457.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Crispy Bulalo</td></tr>
</tbody></table> If Attic has a must have dish, I believe it has to be their Adobo Lolipop Wings. A large order of these wings paired with your favorite beer or white wine will keep you going...until your ready for another order.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP-a2guCkJr1SV8iSsLj76zS5R86WnKlGieVBcBcRBKgsIcZMZIHseHVlLScYBxGRk8OzusFLuJHZi0mt7mGaTLUH2zkSU3izknpK1PqG0dOs-Dfh_t4P6kvfu_Dfn2D9bIvv24R4ISHw/s1600/IMG_1462.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP-a2guCkJr1SV8iSsLj76zS5R86WnKlGieVBcBcRBKgsIcZMZIHseHVlLScYBxGRk8OzusFLuJHZi0mt7mGaTLUH2zkSU3izknpK1PqG0dOs-Dfh_t4P6kvfu_Dfn2D9bIvv24R4ISHw/s400/IMG_1462.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Adobo Lolipop Wings</td></tr>
</tbody></table> I love longanisa and most recently I have started adding kale to my diet. So when the next item on our tasting menu came, I was ecstatic. <b>Long Cooked Kale and Longanisa Adobo</b> made with organic lacinato kale, sweet pork longanisa, grilled cipollini onion.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixj1xaZ-hvA-kSz2ltZnL7fSzqQVkUMT9UUZNFGRvSzITH0gA6CVWni40b5-jWnShAlcXOs5keuvrgYpuXMRT2h-osr4S96DyODA8VyeJr3fEMpbCicL81TNfPHB-idgXOKI6rE4Vofn4/s1600/IMG_1468.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixj1xaZ-hvA-kSz2ltZnL7fSzqQVkUMT9UUZNFGRvSzITH0gA6CVWni40b5-jWnShAlcXOs5keuvrgYpuXMRT2h-osr4S96DyODA8VyeJr3fEMpbCicL81TNfPHB-idgXOKI6rE4Vofn4/s400/IMG_1468.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Long cooked kale and longanisa adobo</td></tr>
</tbody></table> Once again chef Tim takes another simple dish and makes it amazing. His <b> Bistek Taglish</b> - grilled shortrib, crispy onion and green garlic, was quite tender and definitely a flavorful way to end the main part of our tasting experience.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwbQ9bWEaFOmDh9z0_gFvGiYEC4wPtXMl8Q945edVu8uMjgeiD6ead1O17jeNJLziHcF-GzgwvQvNDHAQfYgpfnlpki4KK08LYlu25-I9DLvdhLRYGi1MmMX8_I8iPPvNBXnmkvMch8kw/s1600/porkbelly.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwbQ9bWEaFOmDh9z0_gFvGiYEC4wPtXMl8Q945edVu8uMjgeiD6ead1O17jeNJLziHcF-GzgwvQvNDHAQfYgpfnlpki4KK08LYlu25-I9DLvdhLRYGi1MmMX8_I8iPPvNBXnmkvMch8kw/s400/porkbelly.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bistek Taglish - photo courtesy of Ron Escopete</td></tr>
</tbody></table> So when we thought we were all done, Leroid and the crew from Attic, brings us a surprise dish from one of chefs Tim's other ventures. The #LA2Bay diners each had a taste of <a _mce_href="http://www.twitter.com/thewowtruck" href="http://www.twitter.com/thewowtruck" target="_blank">@TheWowTruck</a> with their Spicy Corned Beef Silog taco. Who can say no to corned beef, fried egg and garlic fried rice....in a taco!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirNz-y20HQrUlWTRfA0gKIwPlSHjgciD3J02EyQvEmKpUjlaYEEQR0XZnskxKQLf2KsQEK3_U4cWFY0zb90kB6_qtR2c05njjIRNdpInEShMGq5V02_ZUaoC7WsL8UDLjJ3VLzq_nueUs/s1600/IMG_1475.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirNz-y20HQrUlWTRfA0gKIwPlSHjgciD3J02EyQvEmKpUjlaYEEQR0XZnskxKQLf2KsQEK3_U4cWFY0zb90kB6_qtR2c05njjIRNdpInEShMGq5V02_ZUaoC7WsL8UDLjJ3VLzq_nueUs/s400/IMG_1475.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Spicy Corned beef silog taco from The Wow Truck</td></tr>
</tbody></table> For dessert, we enjoyed a serving of <b>Bread pudding with ube tapioca and baby mango. </b><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjOtjM2XPySrgAmZ6W0rTqf7J6qVIp4pA3xOP6WdvQOvW8DLEZIs9MqZLG_nrARKHjn3a3Le576RkjRacJhA2CRyRRAJbWZkxMsYJ24rsDJIgm8nDBKb3kmIdzFb-09aWukJ5OIvycu-s/s1600/IMG_1476.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjOtjM2XPySrgAmZ6W0rTqf7J6qVIp4pA3xOP6WdvQOvW8DLEZIs9MqZLG_nrARKHjn3a3Le576RkjRacJhA2CRyRRAJbWZkxMsYJ24rsDJIgm8nDBKb3kmIdzFb-09aWukJ5OIvycu-s/s400/IMG_1476.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bread pudding with ube tapioca and baby mango</td></tr>
</tbody></table><b> </b>It was a great night for dining, tweeting, networking, re-connecting and above all, helping the Filipino food community grow. We had people from all over the Bay, LA, and even as far as Las Vegas. From foodies, insurance brokers, graphic designers, restaurant owners, Chefs ...you name it and they were there, appreciating what Chef Tim and Attic have to offer the Bay Area. Hopefully we showed our #KapaMealya from Socal a great time because it was so good to see them. <a _mce_href="http://twitter.com/pleasurepalate " href="http://twitter.com/pleasurepalate" target="_blank">Abby</a> (of <a _mce_href="http://pleasurepalate.blogspot.com/" href="http://pleasurepalate.blogspot.com/" target="_blank">pleasurepalate.blogspot.com)</a>, <a _mce_href="http://twitter.com/nerissas" href="http://twitter.com/nerissas" target="_blank">Nerissa</a>, <a _mce_href="http://twitter.com/princessgourmet" href="http://twitter.com/princessgourmet" target="_blank">Geri</a> ( <a _mce_href="http://gcalabia.typepad.com/the-princess-gourmet/" href="http://gcalabia.typepad.com/the-princess-gourmet/" target="_blank">Princess Gourmet</a> )and the rest who couldn't make the trip... you guys are always welcome. And to our new #KapaMealya, we look forward to dining with you again. Maraming salamat sa inyong lahat! Till our next dinner. Your friend <a _mce_href="http://twitter.com/mrfredbriones" href="http://twitter.com/mrfredbriones" target="_blank">@mrfredbriones</a><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim9OnGRw-1PUp8zNGper0T6vvcRBq6NZNO54o0qeyKMaWz9AK16FBY5WOUdj7AoGIJFKLIQn4u4i_80lAlSkCXiuEwiXWfmC7wkGWI5q6FcT45zRy1WiZEraem-51OMpd07vdQBJrtgHw/s1600/IMG_1479.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim9OnGRw-1PUp8zNGper0T6vvcRBq6NZNO54o0qeyKMaWz9AK16FBY5WOUdj7AoGIJFKLIQn4u4i_80lAlSkCXiuEwiXWfmC7wkGWI5q6FcT45zRy1WiZEraem-51OMpd07vdQBJrtgHw/s400/IMG_1479.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Thanking the Chef himself</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZg7he0jm7g8JJx8Hhd22H58msPMZOxByzqQhCxKsiJQgnanGIFLRNfNFoOv7b0gqzyyp-_AcCuHlP7HJuym9g0lCm9K7ZsMG1d3VyGDubFHvrgdgvmz9PVKa_0mlYDpQ9gtlnTzFa_80/s1600/IMG_1481.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZg7he0jm7g8JJx8Hhd22H58msPMZOxByzqQhCxKsiJQgnanGIFLRNfNFoOv7b0gqzyyp-_AcCuHlP7HJuym9g0lCm9K7ZsMG1d3VyGDubFHvrgdgvmz9PVKa_0mlYDpQ9gtlnTzFa_80/s400/IMG_1481.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Princess Gourmet and Chef Tim</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSKNxEUmY7dQkszckT8TTwkAGEwtToI6_izRmd-Ezs4mRuHJMgj6IkQt8Z_Uf6PwZnGLU5qhAeIKbTJwjR-RZ7ptbUO6Whlm8EbwJn-2w2Ntwx60bV87S3oMmCpVuP6oOodoJUQ0TOWgU/s1600/toast.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSKNxEUmY7dQkszckT8TTwkAGEwtToI6_izRmd-Ezs4mRuHJMgj6IkQt8Z_Uf6PwZnGLU5qhAeIKbTJwjR-RZ7ptbUO6Whlm8EbwJn-2w2Ntwx60bV87S3oMmCpVuP6oOodoJUQ0TOWgU/s400/toast.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Toasting another successful dinner</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOLhkKAoVWv9h0X_SHESHNrLu7JzbxLnq84X3UPtZbBIaWihH1cVs6PApAn6OtX6Jbtv1Nxonah8jGHL7tpo1mU53aAw2_qsVQhfjs_RHm2t98huWH5araSgV8TUWZbWQ1w7tWuQJULck/s1600/group.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOLhkKAoVWv9h0X_SHESHNrLu7JzbxLnq84X3UPtZbBIaWihH1cVs6PApAn6OtX6Jbtv1Nxonah8jGHL7tpo1mU53aAw2_qsVQhfjs_RHm2t98huWH5araSgV8TUWZbWQ1w7tWuQJULck/s400/group.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">#LA2Bay Diners with Chef Tim Luym</td></tr>
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<b>Contacts</b><br />
ATTIC Restaurant<b><br />
Address:</b> 234 South B Street, San Mateo, CA 94401<br />
<b>Phone:</b> 650.342.4506<br />
<b>E-mail: </b><a _mce_href="mailto:info@atticrestaurant.com" href="mailto:info@atticrestaurant.com">info@atticrestaurant.com</a><br />
<b>Twitter:</b><a _mce_href="http://www.twitter.com/atticrestaurant" href="http://www.twitter.com/atticrestaurant" target="_blank"> @AtticRestaurant</a><br />
<b>Attic (Dinner) Hours:</b> Tues- Sat. 5:30pm-10:00pm<br />
<b>Under Attic (Bar) Hours:</b> Tues- Sat. 4:00pm- last call<br />
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<b>The WOW Truck<br />
Phone: </b>(408) 644-2817<b> </b><b><br />
Web</b>: <a _mce_href="http://www.thewowtruck.com/" href="http://www.thewowtruck.com/" target="_blank">www.thewowtruck.com<br />
</a><b>Twitter:</b><a _mce_href="http://www.twitter.com/thewowtruck" href="http://www.twitter.com/thewowtruck" target="_blank"> @thewowtruck</a><br />
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You can find The Wow Truck at Off The Grid Fort Mason every other Friday evenings. For more locations, follow them on Twitter. <br />
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KapaMEALya<br />
Web: <a href="http://www.kapamealya.org/">www.kapamealya.org</a><br />
Twitter: <a href="http://www.twitter.com/kapamealya">@kapaMealya</a><br />
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<a href="http://www.urbanspoon.com/r/6/1536358/restaurant/Attic-San-Mateo"><img alt="Attic on Urbanspoon" src="http://www.urbanspoon.com/b/link/1536358/biglink.gif" style="border: none; height: 146px; width: 200px;" /></a>sisigbloggerhttp://www.blogger.com/profile/09286024439977608631noreply@blogger.com0tag:blogger.com,1999:blog-770812889695095052.post-91790070707686897382011-06-11T13:01:00.000-07:002011-06-11T13:07:30.870-07:00Filipino Food Tees...good enough to wear!I must say that most non-Filipinos don't really have any clue of the hundreds if not thousands of dishes that originate from the Philippines. OK, I'll be the first to admit that I probably can't even name 50 dishes off the top of my head. Well, Filipino Food Tees from the Bay Area have taken the guess work out of the mystery. Their first signature t-shirt release, features over 350 dishes that make up and original design that will definitely be a conversation piece. From a distance, the shirt seems to say "Filipino Food" and that's it. But upon further inspection, the 350 dishes make up the type and graphic. The guys from Filipino Food Tees will also use their website to link every single dish on the signature tee to a recipe. This could be the largest data base of Filipino Food recipes in the world....ok at least on a shirt. <a href="http://filipinofoodtees.com/">FilipinoFoodTees.com</a> will also feature recipe submissions from customers, foodies and chefs. <br />
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<tr><td class="tr-caption" style="text-align: center;">Filipino Food Tees Signature Tee</td></tr>
</tbody></table> Their shopping cart will be open soon and make sure to be on the lookout for their chef aprons as well. Grab a shirt for yourself and see how many Filipino foods you can eat!sisigbloggerhttp://www.blogger.com/profile/09286024439977608631noreply@blogger.com2tag:blogger.com,1999:blog-770812889695095052.post-69947171718401030042011-05-28T13:18:00.000-07:002011-05-28T13:18:54.386-07:00Bourdain Discovers the wonders of Sisig from the PhilippinesI am definitely a fan of the the traditional pig face sisig, but living here in the SF Bay Area, we get a bounty of variations of the popular "pulutan" staple. One of my favorites has to be bangus sisig. Marvin of <a href="http://burntlumpia.typepad.com/burnt_lumpia/2011/05/bangus-sisig.html#">Burnt Lumpia</a> has a <a href="http://burntlumpia.typepad.com/burnt_lumpia/2011/05/bangus-sisig.html#">delicious recipe</a> for you to try at your next fiesta or family dinner. Thanks Marvin for the great post. For those of you who are Bourdain fans, check out this clip from No Reservations as Tony is treated to some authentic sisig from the famous Aling Lucing restaurant.<br />
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I haven't been in the kitchen for a while and a ton of ideas have been brewing in my little head. My next experiment will be to create a squid sisig......wish me luck. <br />
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<iframe allowfullscreen="" frameborder="0" height="349" src="http://www.youtube.com/embed/QSFKMlYv8w0" width="425"></iframe>sisigbloggerhttp://www.blogger.com/profile/09286024439977608631noreply@blogger.com1tag:blogger.com,1999:blog-770812889695095052.post-8830275646309749062011-05-27T16:31:00.000-07:002011-08-12T11:39:09.340-07:00#LA2Bay Filipino Pan Asian Tasting dinner with Chef Tim Luym at ATTIC Restaurant#La2Bay is one week away and I'm so excited to see my LA foodies once again. We'll be gathering at Off the Grid Fort Mason Center on Friday and a few other locations during the weekend. Follow the hashtag #La2Bay for details.On Saturday June 4th, we will be having a special dinner from one of the bay areas most talented chefs. Chef Tim Luym promises to surprise us with his exciting interpretations of classic dishes. Have your cameras ready because the food will be waiting for you. The event is from 5:30-7:30 and tickets can be purchased through Eventbrite.com or by clicking on the widget below. Get your tickets soon because seating is limited. See you there.<br />
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<tr><td class="tr-caption" style="text-align: center;">Chef Tim's Pork Sisig</td></tr>
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sisigbloggerhttp://www.blogger.com/profile/09286024439977608631noreply@blogger.com0tag:blogger.com,1999:blog-770812889695095052.post-15612833442782776602011-03-18T16:21:00.000-07:002011-03-18T16:21:50.188-07:00#Bay2LA Foodie Roadtrip 2011<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghdPvmbYl6xzZ0wS4IKVgQVRr9vY7XZ46iVdUGbJcUIwuqMU-ZW6YLzLa9MaAF5BOo4g3lGPg2kKnPR5hp46DO7So2sSjhSZ3iSYdjQxMoiIutrTd73zhQW_GvpQ4dkqH5YzC5Ws2CWKE/s1600/i5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="273" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghdPvmbYl6xzZ0wS4IKVgQVRr9vY7XZ46iVdUGbJcUIwuqMU-ZW6YLzLa9MaAF5BOo4g3lGPg2kKnPR5hp46DO7So2sSjhSZ3iSYdjQxMoiIutrTd73zhQW_GvpQ4dkqH5YzC5Ws2CWKE/s320/i5.jpg" width="320" /></a></div><br />
Planning a roadtrip is always fun, especially when it's a first time trip. I've been to LA before but not a "foodie" roadtrip. The idea behind the trip started at the 2nd Filipino Dishcrawl @ the late Bistro Luneta which unfortunately closed a few months ago. "Let's go on a roadtrip!" One of the many ideas that I come up up with that usually fizzles. But this time, I had a few motivated food lovers that helped get the ball rolling. So we all decided that March would be the month that we travel to Socal for a small adventure that would end up becoming a fun and inspirational mini-vacay for us all.<br />
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<tr><td class="tr-caption" style="text-align: center;">Filipino Dishcrawl #2 @ Bistro Luneta</td></tr>
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My foodie and twitter veterans Arnold of <a href="http://inuyaki.com/">inuyaki.com</a> and Jo of <a href="http://jobostonisafoodie.blogspot.com/">jobostonisafoodie.blogspot.com</a> helped plan our roadmap with the help of LA foodie Remil aka pinoy panda. We were in for 3 days of eating and tasting a variety of LA's finest street food and fantastic restaurants. I was really excited to finally try The Manilla Machine and Tapa Boy and the rest of the constantly growing LA food truck scene.<br />
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My co-pilot for the drive down to Socal was my friend and fellow #longanisasummit member, Albert aka <a href="http://www.twitter.com/filipeanut">@filipeanut.</a> We left the Bay around 4am and with beef jerky, energy drinks, and a bag of sun chips. With little rest, I began the drive on 101, 152 and 5.....well I thought I was on 5. After realizing that I passed up 5, we ended up taking 99 to the Grapevine and we were back on track. We actually got to LA without hitting any major traffic.<br />
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Let the eating begin! We were starving but we had to save a little for the food truck festival later in the evening. We checked out yelp for a breakfast spot and 26 Beach Restaurant in Venice came highly recommended! We pulled up to location and spotted a calamasi tree in front. Good sign for me...you know if I needed a little citrus added to my meal. The second thing we noticed was a poster with a huge behemoth of a burger on it. "Best Burger in LA." Ok so which one of us was going going to tackle the monster? Albert had his stomach set on the KATSU Burger that featured angus beef, crab salad, wasabi aoili, ginger, avocado,and home made brioche bun. Albert shared the burger with us and the flavors were amazing. Imagine the eating the juiciest burger combined with a fresh California roll.<br />
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<tr><td class="tr-caption" style="text-align: center;">Katsu Burger</td></tr>
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</div>I was surprised to see a tone of low carb breakfast options in their <span class="style6">menu: The Royals - Eggs over brown rice Hawaiian style. Check out their <a href="http://www.26beach.com/brunch.htm">brunch menu</a> for details. Overall goodness and this LA resto is a must for Venice residents and visitors like me.</span><br />
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<tr><td class="tr-caption" style="text-align: center;">Corned Beef Royal</td></tr>
</tbody></table><span class="style6">After a few hours of much needed rest, we were off to meet LA foodie @limer35 at the <a href="http://sgvfoodtruckfest.com/">San Gabriel Valley Food Truck Fest</a>. This event happens every first Friday of the month and trust when I say this that it's huge. The variety of truck ranges from boba to chicken and waffles to longanisa sliders to lobsta rolls.</span><br />
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<span class="style6">But my main reason for this mini adventure was to finally try the delicious food from The Manila Machine and Tapa Boy. The Manila Machine is the 1st Filipino food truck in LA and is a collaboration of food bloggers Marvin of <a href="http://burntlumpia.typepad.com/">Burnt Lumpia</a> and </span>Nastassia of <a href="http://theletmeeatcake.com/">Let Me Eat Cake</a>. Their menu combines classic filipino dishes with creative street food execution. My favorites had to be the Sliders. We had the longanisa and tocino versions that were sandwiched between pan de sal bread. I had to break my no pan de sal, bread diet for this trip for the sake of blogging. Yes I blame blogging for the added trips to the gym. These bad boys were simply delish. I believe that the most important part of Filipino cooking is flavor. It doesn't matter how it presented, served or even imagined...it comes down to flavors. The Manila Machine stays true to the traditional flavors but still manages to push new Filipino cuisine without abandoning what makes our food unique. The Manila Machine offers a large selection of food options for you. Here's the <a href="http://themanilamachine.com/menu">MENU</a> <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhozY3TuJA0KYH_0qjngpnTx3TKok4UgWm48gmMQgxyMDK1l9F-3YMkUHOn_9CYJqGKipSJZagI52RVoRIOUCfAKy4NtC_Nw6E7X6SNRnaQgP8rD9GTIvf9KHZXVgJE1dKmJb_69qTE7d4/s1600/sliders.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhozY3TuJA0KYH_0qjngpnTx3TKok4UgWm48gmMQgxyMDK1l9F-3YMkUHOn_9CYJqGKipSJZagI52RVoRIOUCfAKy4NtC_Nw6E7X6SNRnaQgP8rD9GTIvf9KHZXVgJE1dKmJb_69qTE7d4/s400/sliders.jpg" width="400" /></a></div>We also had the pleasure of trying Nastassia's famous ube cupcakes. Of course my daughter loved them and made sure that we saved a few for later. Thanks for the extra cupcakes Nastassia!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitzpLqmFC-dYkK1wQjvdm1ub5MYTZHidfM4vY_tqUYw9aj-1RUtMFUKuu5POpVXVaMoQrWhwlTKFa7R71IRh61MclLNkBFrvMVVnpkrhtxbNf1CDOLb0jDmi7DepjYlQLWfPepZRPeCT4/s1600/ubekait.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitzpLqmFC-dYkK1wQjvdm1ub5MYTZHidfM4vY_tqUYw9aj-1RUtMFUKuu5POpVXVaMoQrWhwlTKFa7R71IRh61MclLNkBFrvMVVnpkrhtxbNf1CDOLb0jDmi7DepjYlQLWfPepZRPeCT4/s400/ubekait.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Our taste tester</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiurN9SvY5CsYGdZvAIio-SBK5Q3gmo72OVtB6n7_sSAzmMz-TDhnajx1tXuRMZJpbCDCF3Zwtkl53mXgkBgNx2K1jIXPIJ8mxHL_9RJO9uKF85g67KqK_28BinJS3vNfIQG_44Q7GPVZg/s1600/ube2jpg.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiurN9SvY5CsYGdZvAIio-SBK5Q3gmo72OVtB6n7_sSAzmMz-TDhnajx1tXuRMZJpbCDCF3Zwtkl53mXgkBgNx2K1jIXPIJ8mxHL_9RJO9uKF85g67KqK_28BinJS3vNfIQG_44Q7GPVZg/s400/ube2jpg.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ube Cupcakes</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXb1ZbL5K3R8cborZfFvCZCWTGi6aSEC8hO5u8rhIkKBAd5g0OZcqoYoa38bZG8ZQdazSXkott_4akMfyRJ_WE3Uv-yD061G3rX3wzPBTURu0GsoO-KzNnEvMuMxIii2BR5xha0zg3g9I/s1600/manilamachine_group.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXb1ZbL5K3R8cborZfFvCZCWTGi6aSEC8hO5u8rhIkKBAd5g0OZcqoYoa38bZG8ZQdazSXkott_4akMfyRJ_WE3Uv-yD061G3rX3wzPBTURu0GsoO-KzNnEvMuMxIii2BR5xha0zg3g9I/s400/manilamachine_group.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">#Bay2LA foodies with Marvin and Nastassia</td></tr>
</tbody></table>I had to save room for all the other trucks that I planned for, especially the <a href="http://tapaboyla.com/">TAPA Boy </a>crew. Tapa Boy serves up Filipino Breakfasts all day and every day! I'm a tapa fanatic so I expected it to be good...especially with the name TAPA Boy. I ordered the Tapsilog (A Filipino fave! <em>Tapa</em> is thinly sliced beef tenderloin with vividly authentic flavors. Served with a kickin’ vinegar sauce.) Their Tapa was crazy good and of course my little foodie ate the rest of plate...I did manage to get in 2 bites!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi3EmVD6NmWzzGp83am4o272Rb6eR2q8qqn_kZlTcBW-Z9vkRwdYFauguyNXhNNmr6jrNRP-ig-hxBbcllTEmyXq6TMKgnS8dlLXv3Lr8MJOm4hrD9HA2BOyhQI8v6bz-GeO-MWBhUCGc/s1600/tapa.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi3EmVD6NmWzzGp83am4o272Rb6eR2q8qqn_kZlTcBW-Z9vkRwdYFauguyNXhNNmr6jrNRP-ig-hxBbcllTEmyXq6TMKgnS8dlLXv3Lr8MJOm4hrD9HA2BOyhQI8v6bz-GeO-MWBhUCGc/s400/tapa.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tapsilog</td></tr>
</tbody></table>Lawrence managed to take time out to chop it up with the #Bay2LA crew and give us a taste of his chicken sisig. Again, the flavors were familiar but still original to TAPA Boy. Check out the rest of The Tapa Boy <a href="http://tapaboyla.com/tapa-boy-menu/">Menu</a><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL2GEPm-z82eBZeCzG8gwdCUDdMQPq1S1YuBBuGeeLyeHnScitNhlJwJFO6UQ81DY_vzw_4gyRjT1u_Qe7x0FcATM-5BUIAZE9LYsYeV9_YgE_BTUfYEfjRWOc1oOfihfMxxTro05WOUg/s1600/chickensisig.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL2GEPm-z82eBZeCzG8gwdCUDdMQPq1S1YuBBuGeeLyeHnScitNhlJwJFO6UQ81DY_vzw_4gyRjT1u_Qe7x0FcATM-5BUIAZE9LYsYeV9_YgE_BTUfYEfjRWOc1oOfihfMxxTro05WOUg/s400/chickensisig.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Trying the chicken sisig</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhJ4t9SbW4lf9cK7rlC534kkA6neZYG7qMVZjozpC7wk1_lDbrGijJs-XFdSyfpbrrsWWKnMIFKwfnT2J_e4r6314vYQ2fuMZD4hTduNazk07EVCXpOvJ4dYKsEHIOD0RrWQs-ITEgjA4/s1600/tapaboygroup.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhJ4t9SbW4lf9cK7rlC534kkA6neZYG7qMVZjozpC7wk1_lDbrGijJs-XFdSyfpbrrsWWKnMIFKwfnT2J_e4r6314vYQ2fuMZD4hTduNazk07EVCXpOvJ4dYKsEHIOD0RrWQs-ITEgjA4/s400/tapaboygroup.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lawrence of Tapa Boy with the Bay2LA crew</td></tr>
</tbody></table>Trying to keep up with my Bay2LA foodies, I managed to save room for Korean dishes from <b>Debbie Lee's <a href="http://www.ahnjoo.com/">Ahn-Joo</a>, </b>one of LA's famous food truck's <a href="http://www.grillemalltruck.com/">The Grill em All Truck</a>, winner of the 1st Great Food Truck Race. Debbie's Korean Fried Chicken with pickled daikon and the robata skewers (bacon wrapped rice cylinders with jalapeno ponzo) satisfied my need for Asian soul food.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIv_PiKQ20YDC_A_m7b1aPXNvkWskfSHL1PfMvFRM51n0eys09B9a3BgJ1GxGG_UKaE5_tnjSp17SQrq04y9rT7wsAWx_74T7qoCmuu6gg17zcrHRnX4Bmgmo2Hvrmeur-IF2Lt1hBZQY/s1600/joochicken.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIv_PiKQ20YDC_A_m7b1aPXNvkWskfSHL1PfMvFRM51n0eys09B9a3BgJ1GxGG_UKaE5_tnjSp17SQrq04y9rT7wsAWx_74T7qoCmuu6gg17zcrHRnX4Bmgmo2Hvrmeur-IF2Lt1hBZQY/s400/joochicken.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Korean Fried Chicken</td></tr>
</tbody></table>But did I have enough space for the ultimate burger from a celebrity food truck? Of course. The best thing thing is, we didn't even have to wait in line. The crew from The Grill Em All Truck came out for a photo op and also hooked us up with a sampling of their massive burgers and "illegal to my body" truffle fries. So the burger the chef decided to grill up for us was named <strong>Witte (pr. Wit-e)</strong> (cream cheese, deep fried bacon, beer/ Sriracha onion, malt vinegar aioli) Fuckin' crazy! Please excuse my dirty mouth. It was like......I can't even think of a word or something clever to compare it to! Shit balls...Thanks for the eats guys.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTv7DZP7Q4c58f4SUxVCmOcpBSeVpEbyll0XSdWBaPU7_xCF38A4yGhNFJ4Q91tRiNEHRUoWjSIl2P4l2wX08uPcOeWD0_DJCGEJovS_DN5yCJ5ygtBTRcGb42PRXdFXSEJ4ntE_rIQN0/s1600/grillemallburger1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTv7DZP7Q4c58f4SUxVCmOcpBSeVpEbyll0XSdWBaPU7_xCF38A4yGhNFJ4Q91tRiNEHRUoWjSIl2P4l2wX08uPcOeWD0_DJCGEJovS_DN5yCJ5ygtBTRcGb42PRXdFXSEJ4ntE_rIQN0/s400/grillemallburger1.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Witte Burger</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsxfnYiL_fMsMfor6ddG50kVEoqSGSnT4Fv8McuMqmYDmlCMVTvm544Sg0qTuzDisZHY_ju4GgNbQu3uXC8lZzkfBaXpi3e1cDD8rS4dcAYhF-0hb0KpVuNZT0-wkgsgZ_CoPJ3L7UuKE/s1600/trufflefries.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsxfnYiL_fMsMfor6ddG50kVEoqSGSnT4Fv8McuMqmYDmlCMVTvm544Sg0qTuzDisZHY_ju4GgNbQu3uXC8lZzkfBaXpi3e1cDD8rS4dcAYhF-0hb0KpVuNZT0-wkgsgZ_CoPJ3L7UuKE/s400/trufflefries.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Foodies admiring the Truffle Fries</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc851WLotPMt6b9wiPkBrFKxrpiZ5Nkv8v9jPotNAZ5Xreqkr6_5SNX4ZL9Th8auEZ0mCcrrwg_pr16shxqC5k0h1dWAlO5UF-kXMF-rEcCK8mwn7T_kPnLwkxH3wu6yQFphtjxNmW1kM/s1600/grillemall_group1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc851WLotPMt6b9wiPkBrFKxrpiZ5Nkv8v9jPotNAZ5Xreqkr6_5SNX4ZL9Th8auEZ0mCcrrwg_pr16shxqC5k0h1dWAlO5UF-kXMF-rEcCK8mwn7T_kPnLwkxH3wu6yQFphtjxNmW1kM/s400/grillemall_group1.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Grill em All crew with the Bay2LA foodies</td></tr>
</tbody></table>The evening was crazy and we actually shut the place down! This was only day 1 of our foodies roadtrip. What did I get myself in to? Actually I was really looking forward to meeting the rest of the LA foodies! It was really the most important part of this trip for me. <br />
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So the next morning we ventured out to Lake Balboa in the San Fernando Valley. Abby of <a href="http://pleasurepalate.blogspot.com/">Pleasure Palette</a> helped organize the bbq that was catered by LA's own <a href="http://theparksfinest.com/">Parks Finest BBQ</a>. The BBQ is their own take on traditional BBQ with Filipino flavors have been passed down from Johneric Concordia's family. The spread was amazing with <i>Mt. Malindang Pork Rack of Ribs</i>, rib tips, <i>Taal Manok (Chicken)</i>, <i>Real Ribeye Roast</i>.I love BBQ so I had no complaints about anything. My favorite had to be the Taal Chicken which was really finger lickin' good. No need for sauce here! (I believe that bbq shouldn't need any added sauce)<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ7hF3YPc5QjqvbYn6_xbeE9jNLeBdcT7CMN1nP3cibZq-uDhggA1aFeu21NGrR-f5G0s7TOMD0QraGPQtb_pBaLC3G-HZuY_VFbWFHkMm6dQFLv-Op4By9P8PZ08O3R1eoc-sU3HB3OY/s1600/bbq1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ7hF3YPc5QjqvbYn6_xbeE9jNLeBdcT7CMN1nP3cibZq-uDhggA1aFeu21NGrR-f5G0s7TOMD0QraGPQtb_pBaLC3G-HZuY_VFbWFHkMm6dQFLv-Op4By9P8PZ08O3R1eoc-sU3HB3OY/s400/bbq1.jpg" width="400" /></a></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWzXaXkMDSJOMqr4uTPd3V_PozlZ9VIDC3yzDSPdlCjjhizvofVc6hcW8TGQthemph9Lw4oF2MZC7n4ZIQ0h9mMgny0i0-ozxGbLJO6KmH5B29wReaAdfZAb0rzMvaLhzBSOsiLIEMQoM/s1600/bbq2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWzXaXkMDSJOMqr4uTPd3V_PozlZ9VIDC3yzDSPdlCjjhizvofVc6hcW8TGQthemph9Lw4oF2MZC7n4ZIQ0h9mMgny0i0-ozxGbLJO6KmH5B29wReaAdfZAb0rzMvaLhzBSOsiLIEMQoM/s400/bbq2.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Taal Chicken</td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgssEQGNw3WfL_opyzGqokZNy4_ecZnPut1UBg-Ie5AhNk_4NWYVQowlkSDpKS11OtQOtc2j0cuVjWumOiYm1YG0YCo85nh6NDGs6vNGaPT4WxE5K23fZa24vCHD69EaFsDpjzJEEXu4aE/s1600/BBQ4.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgssEQGNw3WfL_opyzGqokZNy4_ecZnPut1UBg-Ie5AhNk_4NWYVQowlkSDpKS11OtQOtc2j0cuVjWumOiYm1YG0YCo85nh6NDGs6vNGaPT4WxE5K23fZa24vCHD69EaFsDpjzJEEXu4aE/s400/BBQ4.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Park's finest bbq sauce</td></tr>
</tbody></table><br />
There was hella food to eat but Caroline of <a href="http://whenadobometfeijoada.blogspot.com/" rel="me nofollow" target="_blank">http://whenadobometfeijoada.blogspot.com/</a> treated us to a few of her delicious deserts. Her leche flan and Halo Halo Tres Leches Cake with Ube Cream were the perfect compliment for our pinoy style bbq. I knew I should have but I definitely went back for seconds of her Tres leches cake. I can't wait to try her sugar-free creations soon. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNL-Dnj7_npicUpv6Q-yO7gKtD55zrg8FJfdr1N8jV77MylxYsuKqRDTJNY0fw4VU4P5fTakNH8Kn9ha7Gwp21Z2pVPT_UMzv7ii8cFq-6FLYO1YOvdD-QF5rdclpP8jpFQBCDelkKhns/s1600/leches.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNL-Dnj7_npicUpv6Q-yO7gKtD55zrg8FJfdr1N8jV77MylxYsuKqRDTJNY0fw4VU4P5fTakNH8Kn9ha7Gwp21Z2pVPT_UMzv7ii8cFq-6FLYO1YOvdD-QF5rdclpP8jpFQBCDelkKhns/s400/leches.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Halo Halo Tres Leches with Ube cream</td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2M05X7iRkB4CDMFwyNLa3JO2QiIB0j7VZTzuXwt7TtdBejeuYOtIaRuRWlf1BkEyqHBE17gXnvbWewcjkvklAc5nBRqMG3SAFbM5MrEDjzCEnVYUNN8RC3S_HriKlXy6TZpnomi8yCZU/s1600/bbqgroup.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2M05X7iRkB4CDMFwyNLa3JO2QiIB0j7VZTzuXwt7TtdBejeuYOtIaRuRWlf1BkEyqHBE17gXnvbWewcjkvklAc5nBRqMG3SAFbM5MrEDjzCEnVYUNN8RC3S_HriKlXy6TZpnomi8yCZU/s400/bbqgroup.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A few of the #Bay2LA BBQ crew</td></tr>
</tbody></table>I decided for the rest of the trip, I was going to put down the camera and enjoy the company and enjoy the food. So for our amazing recap and pictures of our dinner @ <a href="http://playarivera.com/">Playa Rivera</a>, and Brunch @ <a href="http://www.fraicherestaurantla.com/fraiche/">Fraiche</a>, please visit <a href="http://jobostonisafoodie.blogspot.com/2011/03/bay2la-when-nor-cal-met-so-cal.html">Jo's beautiful write up</a>.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_9kts3EsqfrrOU62QjLtfpH8TcB6UztgwMScmD6jchXszbuntutIqyr3Ao37H6e0PofDNZRanbXyyoN21iVjVLlnxlhN1tjyQKZ-mwfAkux6J4scYTiFwxmJYtxwUxdu6HELG8S-pZSA/s1600/brunch.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_9kts3EsqfrrOU62QjLtfpH8TcB6UztgwMScmD6jchXszbuntutIqyr3Ao37H6e0PofDNZRanbXyyoN21iVjVLlnxlhN1tjyQKZ-mwfAkux6J4scYTiFwxmJYtxwUxdu6HELG8S-pZSA/s400/brunch.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">#Bay2LA crew at Fraiche Culver City</td></tr>
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So what was I searching for on this trip? I'm really not sure. who knows why I got into blogging, twitter, and the rest of the social media craze. Was it food that brought me into it? It could be my passion for Pilipino culture. But one thing is for certain, we are all connected in someway. From hobbies, careers, religion, culture, music, passions there is always going to be a commonality. But here, food has brought a small but few of us together. We all love food, especially Filipino food and the people who are bringing us these delicious reminders of our culture. I don't mind the label of "filipino foodie", in fact I embrace it. My love for other foods is there, but I do eat Filipino food 90% of the time. Some day, Filipino food will become more recognized and appreciated. For now, I can can live with the fact that other foodies exist with the same passion for Filipino food as me and we can enjoy it together. It was great meeting Remil, Abby, <span class="user-full-name">Emilie, Caroline, Malou, Nerissas and the rest of the LA foodies. </span>Till the next time we meet......and I will be back down in LA soon!<br />
For more coverage of the Bay2LA trip search the #Bay2LA on Twitter or go to <a href="http://jobostonisafoodie.blogspot.com/2011/03/bay2la-when-nor-cal-met-so-cal.html">http://jobostonisafoodie.blogspot.com</a>, <a href="http://cogitationproject.wordpress.com/2011/03/15/bay2la/">http://cogitationproject.wordpress.com/2011/03/15/bay2la/</a> for their recaps.<br />
If you are interested in joining us for the #LA2Bay foodie roadtrip follow us @<br />
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<a href="http://pleasurepalate.blogspot.com/">Abby</a> - <a href="http://twitter.com/pleasurepalate">@pleasurepalate</a><br />
<a href="http://www.filipeanut.com/">Albert</a> - <a href="http://twitter.com/filipeanut">@filipeanut</a><br />
<a href="http://www.inuyaki.com/">Arnold</a> - <a href="http://twitter.com/inuyaki">@inuyaki</a><br />
<a href="http://whenadobometfeijoada.blogspot.com/">Caroline</a> - <a href="http://twitter.com/carolineadobo">@carolineadobo</a><br />
<a href="http://foodtruckadventure.com/">Emilie</a> - <a href="http://twitter.com/nuts4pilinuts">@nuts4pilinuts</a><br />
<a href="http://ilovesisig.blogspot.com/">Fred</a> - <a href="http://twitter.com/mrfredbriones">@mrfredbriones</a><br />
Keaton - <a href="http://twitter.com/phatpanda650">@phatpanda650</a><br />
<a href="http://www.skiptomalou.net/">Malou</a> - <a href="http://twitter.com/malou_nievera">@malou_nievera</a><br />
Reese - <a href="http://twitter.com/nerissas">@nerissas</a><br />
Remil - <a href="http://twitter.com/limer35">@LIMER35</a><br />
Steve - <a href="http://twitter.com/asianclarkkent">@asianclarkkent</a><br />
Tina - <a href="http://twitter.com/ceeesbee">@CeeEsBee</a><br />
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<a href="http://www.urbanspoon.com/r/5/60038/restaurant/LA/26-Beach-Restaurant-Marina-Del-Rey"><img alt="26 Beach Restaurant on Urbanspoon" src="http://www.urbanspoon.com/b/link/60038/biglink.gif" style="border:none;width:200px;height:146px" /></a><br />
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<a href="http://www.urbanspoon.com/r/5/1530870/restaurant/Pico-Union/The-Manila-Machine-LA"><img alt="The Manila Machine on Urbanspoon" src="http://www.urbanspoon.com/b/link/1530870/biglink.gif" style="border:none;width:200px;height:146px" /></a><br />
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<a href="http://www.urbanspoon.com/r/5/1575560/restaurant/Downtown/Tapa-Boy-Food-Truck-LA"><img alt="Tapa Boy (Food Truck) on Urbanspoon" src="http://www.urbanspoon.com/b/link/1575560/biglink.gif" style="border:none;width:200px;height:146px" /></a><br />
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<a href="http://www.urbanspoon.com/r/5/1513012/restaurant/Downtown/Grill-Em-All-food-truck-LA"><img alt="Grill 'Em All (food truck) on Urbanspoon" src="http://www.urbanspoon.com/b/link/1513012/biglink.gif" style="border:none;width:200px;height:146px" /></a>sisigbloggerhttp://www.blogger.com/profile/09286024439977608631noreply@blogger.com5tag:blogger.com,1999:blog-770812889695095052.post-4373001593151865412011-03-01T10:56:00.000-08:002011-03-01T11:01:59.726-08:004th Filipino Dishcrawl @ Intramurosby <a href="http://www.twitter.com/mrfredbriones">@mrfredbriones </a><br />
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<a href="http://www.dishcrawl.com/">Dishcrawl's</a> Tracy Lee and Joanne Boston of <a href="http://jobostonisafoodie.blogspot.com/">jobostonisafoodie.blogspot.com/</a> have been busy bringing foodies together to explore Filipino food in the Bay Area. This time, we were introduced to Intramuros Restaurant in South San Francisco.This was the fourth event that the duo have collaborated on. Tracy and Jo have definitely put together a great formula for success, combining great food, talented chefs and foodies who are passionate about discovering and enjoying food. We all love food and blogging and taking pictures of what we eat, but sometimes it's not enough. I believe that's where <a href="http://www.dishcrawl.com/">Dishcrawl</a> fills in that void bringing great new foods and foodies together.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp1Op1uHNL0rMobOdAtyYVPcJI6uKJCGa2h8IyOqmxKTK8ftNzvkZIUy8v6zqDwQJzd5xoeblxr0L2EsWY_NjBo4COLgQ2xU4gxy0XiAwKEbAOr7l5lJtPHGhYi6erUO8KYriH-cpIRkU/s1600/IMG_0241-1.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp1Op1uHNL0rMobOdAtyYVPcJI6uKJCGa2h8IyOqmxKTK8ftNzvkZIUy8v6zqDwQJzd5xoeblxr0L2EsWY_NjBo4COLgQ2xU4gxy0XiAwKEbAOr7l5lJtPHGhYi6erUO8KYriH-cpIRkU/s400/IMG_0241-1.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chef Cocoy Ventura Preparing for a sisig demo</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ9TGuGDpoBhLoVPCZ7YSA1hrNLw4G1o0qoe_3l188QmcA7v0e6h1yzBTL3bIWjy5SBiqSTY_lwJoWfw3_CXvt3gnsy14qq5N9KXfzJJz0kIEGhzOQeS3hFwxpNMxB2sYPk_ib2GqxqaM/s1600/IMG_0248.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ9TGuGDpoBhLoVPCZ7YSA1hrNLw4G1o0qoe_3l188QmcA7v0e6h1yzBTL3bIWjy5SBiqSTY_lwJoWfw3_CXvt3gnsy14qq5N9KXfzJJz0kIEGhzOQeS3hFwxpNMxB2sYPk_ib2GqxqaM/s400/IMG_0248.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chef Cocoy adding his special touch to his famous sisig</td></tr>
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Intramuros is a great restaurant with spacious accommodations and amenities that can accommodate small or large parties and even a large banquet hall for live performances, weddings, corporate events to name a few. Our group was gathered in the semi outdoor garden room where Chef Cocoy Ventura was giving us live demos of his signature dishes. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzN776uOeo8kvdUK0E0as3X2V9St8mT5DgXjO_8hWUGkiDwa0F9HnzC_TdWpjO_xB9cAUTW5eQB_QcUkIPV8HFnewct5vjpkfaVWvKnbq4s8wbvr5GJ3SCdFcNh1-aGdY0IjQ3V300MnE/s1600/IMG_0231.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzN776uOeo8kvdUK0E0as3X2V9St8mT5DgXjO_8hWUGkiDwa0F9HnzC_TdWpjO_xB9cAUTW5eQB_QcUkIPV8HFnewct5vjpkfaVWvKnbq4s8wbvr5GJ3SCdFcNh1-aGdY0IjQ3V300MnE/s400/IMG_0231.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fresh Oysters on a half shell</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtC2B0D3ncLXhy5tPx-H43fL0u23v1_o6SwFbYG6huhsieLQ_nIPlzasOl3c1nfa7aMxRYLLxuzq9rPjQiA22JeFSJyeF51rxHww9N-Y07dJX9ZzmRsIFUWKmfL7sqezMWiUQPAlt4_tE/s1600/IMG_0232.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtC2B0D3ncLXhy5tPx-H43fL0u23v1_o6SwFbYG6huhsieLQ_nIPlzasOl3c1nfa7aMxRYLLxuzq9rPjQiA22JeFSJyeF51rxHww9N-Y07dJX9ZzmRsIFUWKmfL7sqezMWiUQPAlt4_tE/s400/IMG_0232.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chef Cocoy's Tinola</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqG2sQ-sGDKKnrz3Xiau4odWR7Ej9TD2xmgKAESKf744FEls2t816o6z1rF9tjvY1-QWQXwDB8I3QujC6cP7GpphQCQDIaelnN_zibbx3BRf0O0vDCHa24giY2rfoEy4Ztyxqad5fsqWI/s1600/IMG_0240.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqG2sQ-sGDKKnrz3Xiau4odWR7Ej9TD2xmgKAESKf744FEls2t816o6z1rF9tjvY1-QWQXwDB8I3QujC6cP7GpphQCQDIaelnN_zibbx3BRf0O0vDCHa24giY2rfoEy4Ztyxqad5fsqWI/s400/IMG_0240.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Squid ink Palabok</td><td class="tr-caption" style="text-align: center;"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJWEaih7wmFjRhMGqbHrDMqachM4r5QOUokUo774sZxJIYHzjod90tmk209Avb8SyncWD5nRDZVHGgF7n8ujynVdyjUTryKUWKck1VAp8wQg-euCVBybIGvurS13Ryu4r-p91Cl6hxRQI/s1600/IMG_0236.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJWEaih7wmFjRhMGqbHrDMqachM4r5QOUokUo774sZxJIYHzjod90tmk209Avb8SyncWD5nRDZVHGgF7n8ujynVdyjUTryKUWKck1VAp8wQg-euCVBybIGvurS13Ryu4r-p91Cl6hxRQI/s400/IMG_0236.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Paella</td></tr>
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The family style menu was great and sharing it with a bunch of food lovers makes for a more exciting atmosphere, especially with Filipino food. It's meant to be shared with family and friends because I believe that it's part of our tradition. Who eats alone nowadays? Filipino food is all about family and community. Ever go to a Filipino party? If you haven't expect over 50+ people, tons of food and constant laughing, hugging, music, singing, dancing...you name it and we do it. It's special, and that's why I am passionate about Filipino culture and its food.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhb7tqGJl-wcXUsLImVBLeo6z5DRVpWOwMFnxSZatI6a1QxNrVjRZMPgpCGrtmJ9gGjeQengp-APu4jiXesPa05c-jdSphpM8pmk8DvV6ZF_Q9ySfJf8BtrGYCeuYyrNH9CCWFoeUoSvs/s1600/IMG_0252.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhb7tqGJl-wcXUsLImVBLeo6z5DRVpWOwMFnxSZatI6a1QxNrVjRZMPgpCGrtmJ9gGjeQengp-APu4jiXesPa05c-jdSphpM8pmk8DvV6ZF_Q9ySfJf8BtrGYCeuYyrNH9CCWFoeUoSvs/s400/IMG_0252.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bangus Sisig</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDtqB2G45S003LlJdkjE4jvn8YFLFcgXUdSrLmgh3T1UlHDiEJARFej83GnDJqjqnDHJGdxQuXJTvRuoCB1eJgFF8F8gL27dIdT9JN1VIp4hAFCko-EmFe9seLlMqfhk3ZYfsixho0nW8/s1600/IMG_0249.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDtqB2G45S003LlJdkjE4jvn8YFLFcgXUdSrLmgh3T1UlHDiEJARFej83GnDJqjqnDHJGdxQuXJTvRuoCB1eJgFF8F8gL27dIdT9JN1VIp4hAFCko-EmFe9seLlMqfhk3ZYfsixho0nW8/s400/IMG_0249.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tofu Sisig</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd57K0JmM_72mB4F75CegJTWV7C_02NtI8a9M-vXFoqRrv-DkoN2-kPMHTv3emoL_iI4PY5Kq-GXAYu9LGOImWttSeU7WcYbw2cLt2grogrk7HQSeyH3x00ZbxceLuiFzEn8g8hr2Frm8/s1600/IMG_0255.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd57K0JmM_72mB4F75CegJTWV7C_02NtI8a9M-vXFoqRrv-DkoN2-kPMHTv3emoL_iI4PY5Kq-GXAYu9LGOImWttSeU7WcYbw2cLt2grogrk7HQSeyH3x00ZbxceLuiFzEn8g8hr2Frm8/s400/IMG_0255.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Halo Halo </td></tr>
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I do have to say that it was hard to focus on the food especially because I haven't seen my foodie friends in a long time. Many drinks were being passed and we all were having a great time catching up. We all broke out the cameras but took our time to enjoy the delicious food that Intramuros had to offer. <br />
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<tr><td class="tr-caption" style="text-align: center;">Jo Boston and another satisfied Dishcrawler</td></tr>
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The rest of the night was spent planning our next food adventures together and of course taking sexy pictures of our gorgeous selves!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDX0dNJU-VlmhLyzPkLMU_Le2VoBZFRQumdQnD0nWJHGq9PlYm5We9W98JILx_RC1onqL0dM9V_dAGaXt5SHnGnmTsAe5yB466-N1yhvZ8zUXrL35iPVOEjSwPkUpb7Bm-RxU7TyzpfWQ/s1600/IMG_0290.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDX0dNJU-VlmhLyzPkLMU_Le2VoBZFRQumdQnD0nWJHGq9PlYm5We9W98JILx_RC1onqL0dM9V_dAGaXt5SHnGnmTsAe5yB466-N1yhvZ8zUXrL35iPVOEjSwPkUpb7Bm-RxU7TyzpfWQ/s400/IMG_0290.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Crazy after hours foodies</td></tr>
</tbody></table><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhhAT0nxBpnA1A7ru8Nu3wLV6TUeHLeh7349Y1q3Hy7RmqRM3pwQGOE_IihwhY2KIe5L8RMQC6adQ1rOJOkwlLcWOzwonx5SvjG0pDu18bWYL54QTb4kaS3EiOmM3cG9qfHTx0jItWiDM/s1600/IMG_0292.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhhAT0nxBpnA1A7ru8Nu3wLV6TUeHLeh7349Y1q3Hy7RmqRM3pwQGOE_IihwhY2KIe5L8RMQC6adQ1rOJOkwlLcWOzwonx5SvjG0pDu18bWYL54QTb4kaS3EiOmM3cG9qfHTx0jItWiDM/s400/IMG_0292.JPG" width="400" /></a></div><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZHWrlqOXvBDIUBy0eq-U4C49EFhKlDS-oA1xdr-FznfOozUi129EHhgmJPneRzWIuQcs8RaBJZ-m5NRauU__ZayRBJdOJpsWhCrSGQFV9Vwp4-PwK8i_940pJc6suqqjBZZ02QY-KXLg/s1600/IMG_0294.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZHWrlqOXvBDIUBy0eq-U4C49EFhKlDS-oA1xdr-FznfOozUi129EHhgmJPneRzWIuQcs8RaBJZ-m5NRauU__ZayRBJdOJpsWhCrSGQFV9Vwp4-PwK8i_940pJc6suqqjBZZ02QY-KXLg/s400/IMG_0294.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Checking out my favorite foodies in the Dishcrawl Matchmaker Calendar</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVWU5Q3BRh9J4BMTpI3i61e6yMFjE2Ff-35UbqRRmn1GfUXa_quWInPSDYRlxlpTrIxv12c4VpT4kiTrHme3m6XDvhrhmHYyvEx2vpbvmjNwvBnAiVsFfYDSOtqiU4vBdHjBJ10xnVMbE/s1600/IMG_0295.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVWU5Q3BRh9J4BMTpI3i61e6yMFjE2Ff-35UbqRRmn1GfUXa_quWInPSDYRlxlpTrIxv12c4VpT4kiTrHme3m6XDvhrhmHYyvEx2vpbvmjNwvBnAiVsFfYDSOtqiU4vBdHjBJ10xnVMbE/s400/IMG_0295.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Abe Mr. Lumpia Cart himself as Mr. July</td></tr>
</tbody></table><br />
So make sure to try Intramuros when you are in the South San Francisco area. They have a ton of special events from dinners, brunches, concerts and food events. But get on the Dishcrawl website and be part of the evolution of the foodie scene. If you call yourself a foodie...step up your game and come Dishcrawling with the rest of us. Take a break from you camera, twitter, blog, facebook and meet a bunch a people who enjoy food and great company. <br />
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Stay tuned for coverage of our first Filipino Foodie roadtrip as we journey to SOCAL to visit Manila Machine, White Rabbit, Tapa Boy and the rest of the Filipino food scene down south. It's going to be hella tight! lol<br />
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For more coverage of this event <a href="http://www.dishcrawl.com/blog/2011/02/gourmet-filipino-dishcrawl-at-intramuros-with-chef-cocoy-ventura-and-barry-picazo/">http://www.dishcrawl.com/blog/2011/02/gourmet-filipino-dishcrawl-at-intramuros-with-chef-cocoy-ventura-and-barry-picazo/</a><br />
<br />
Dishcrawl was recently featured on NBC...<a href="http://vimeo.com/20363303">http://vimeo.com/20363303</a><br />
<a href="http://www.blogger.com/goog_1573567498"><br />
</a><br />
<a href="http://theintramuros.com/">The Intramuros</a><br />
101 Brentwood Drive,<br />
South San Francisco CA 94080 <br />
650 877-7736<br />
<br />
Chef Cocoy Ventura<br />
Twitter<a href="http://twitter.com/Cocoy_Ventura"> http://twitter.com/Cocoy_Ventura</a><br />
<br />
<a href="http://www.dishcrawl.com/">Dishcrawl </a><br />
Twitter <a href="http://twitter.com/dishcrawl">http://twitter.com/dishcrawl</a><br />
Facebook <a href="http://www.facebook.com/dishcrawl">http://www.facebook.com/dishcrawl </a><br />
Blog <a href="http://www.dishcrawl.com/blog/">http://www.dishcrawl.com/blog/</a><br />
<br />
Joanne Boston<br />
Blog <a href="http://www.jobostonisafoodie.blogspot.com/">http://www.jobostonisafoodie.blogspot.com/</a><br />
Twitter <a href="http://twitter.com/joanneisafoodie">http://twitter.com/joanneisafoodie</a><br />
<div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><a href="http://www.urbanspoon.com/r/6/1435886/restaurant/Intramuros-South-San-Francisco"><img alt="Intramuros on Urbanspoon" src="http://www.urbanspoon.com/b/link/1435886/biglink.gif" style="border: medium none; height: 146px; width: 200px;" /></a>sisigbloggerhttp://www.blogger.com/profile/09286024439977608631noreply@blogger.com1tag:blogger.com,1999:blog-770812889695095052.post-75691966747832053162010-12-13T16:47:00.000-08:002010-12-13T19:25:41.407-08:00Homemade Pork Sisig - Shots aren't optional<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjanSPtQMEyfPCPj1ij80DmJ_NzD1Y_WjRe4Qhmp5-UPR2WJOfuJLSCwmkaTP4tPForMzITtDqDdh-kGozSvf7NJfcJIpsvNdRgxAbJaD-Y87csiUUIROPaV83mnHKJG4MHllO3Ir4Gu8/s1600/IMG_9089.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjanSPtQMEyfPCPj1ij80DmJ_NzD1Y_WjRe4Qhmp5-UPR2WJOfuJLSCwmkaTP4tPForMzITtDqDdh-kGozSvf7NJfcJIpsvNdRgxAbJaD-Y87csiUUIROPaV83mnHKJG4MHllO3Ir4Gu8/s400/IMG_9089.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sisig ni Fred</td></tr>
</tbody></table><br />
As you might already guess, I love sisig but I have never attempted to make it at home. But where did the dish originate from you might ask. The late Lucia Cunanan of Angeles City has been credited with inventing sisig. The Philippine Department of Tourism has acknowledged that her “Aling Lucing’s” restaurant had established Angeles City as the “Sisig Capital of the Philippines” in 1974.The dish is said to have originated from locals residents who bought unused pig heads from the commissaries of Clark Air Base in Angeles City, Pampanga. Pig heads were purchased cheap since they were not used in preparing meals for the U.S.Air Force personnel stationed there. <br />
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So for my first attempt at re-creating one of Pampanga's signature dishes, I wanted to get pretty authentic...well try at least. So where was I going to find parts of a pigs head on a Saturday night on such late notice? All the local Asian butchers didn't have any for me so it was on to plan B. During a recent conversation with Chef Dom from San Francisco's <a href="http://www.mercurysf.com/">Mercury Lounge</a>, he recommended that I used pork shoulder, which is available anywhere. So I picked up a couple pounds of pork shoulder and my other ingredients and headed over to my brother in-laws house for a late night BBQ. <br />
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My favorite thing about eating and cooking Filipino food is that the food should be shared with others. From cooking it, eating and of course cleaning up. While we were preparing the ingredients, we joked about being back in the Philippines and how a bunch of men would go about cooking BBQ. A friend of mine who lived in the Philippines noted that, beer, cigarettes and a whole lot of shit talking is pretty much the norm. So we definitely tried to keep the ambiance true to a typical Philippine night.<br />
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So let's get to cooking. You can do whatever you like at this point and I'm definitely not the authority with sisig recipes. Slice your pork shoulder into 1/2 inch strips and depending on your cholesterol, you can leave the fat for added texture and flavor. In a bowl, combine your pork along with 3 parts soy sauce and 1 part white vinegar. (I winged the measurement here but it was close to 1 cup of soy and 1/3 of vinegar) Season your meat with salt and pepper if you must. Cover the meat and store in the fridge for 1 hour. <br />
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<tr><td class="tr-caption" style="text-align: center;">Pork shoulder in the marinade</td></tr>
</tbody></table>The rest of the ingredients are simple now. I used 1/2 a large onion, 2 jalapenos, 1/2 a bushel of cilantro and a 1/4 cup of garlic. Cut your onions, jalapenos, and cilantro into small pieces and set them aside for later.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOo305h4O63DWNTMVO1qJGTMtQtK_PEW2dOG_FyoECKeOP2ZyRiiYwX_dxl_VE9xvmhyphenhyphen-fOYcCRBZydmuWD4uTpEPKnmhP3uOd9E5J6CxzDZFc0Ztg3wpyune5WU6X6bcMvbZPBdElbQo/s1600/IMG_9063.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOo305h4O63DWNTMVO1qJGTMtQtK_PEW2dOG_FyoECKeOP2ZyRiiYwX_dxl_VE9xvmhyphenhyphen-fOYcCRBZydmuWD4uTpEPKnmhP3uOd9E5J6CxzDZFc0Ztg3wpyune5WU6X6bcMvbZPBdElbQo/s400/IMG_9063.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpm5Q8a9pmSpvviC1BYroCH5YlT7EAhBBIuFeoWHBDgGqImFP9ZnjamDH73p6Utti9Bq2ZjMN_M0XwSClJTOtZ9I3SLTD7TOKdkPL79OVK5vqOBQ-Zg4kN4T8g1hhf0vU7uhfrpOm0t94/s1600/IMG_9064.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpm5Q8a9pmSpvviC1BYroCH5YlT7EAhBBIuFeoWHBDgGqImFP9ZnjamDH73p6Utti9Bq2ZjMN_M0XwSClJTOtZ9I3SLTD7TOKdkPL79OVK5vqOBQ-Zg4kN4T8g1hhf0vU7uhfrpOm0t94/s400/IMG_9064.JPG" width="400" /></a></div><br />
Now comes the part where you grab your meat, beer and whatever else you want to bring to the grill. Grilling your meats over charcoal or wood is preferred but I won't wont hold it against you to use your propane methods if you must. Make sure to watch your grill for any flare ups because the marinade might cause you to burn your pork. Well, after we had a few beers and talked about everything from starting our own food truck to how many douchebags we know, our meat was grilled to perfection.<br />
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Make sure to let your meat rest. "Resting," or standing, after cooking allows the meat to reabsorb its flavorful juices. Now after the meat rests for a while (time it by drinking another beer), slice your meat into small cubes. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbD22pPbcMnpCvAjwzM4piy03vckDhr_nu1ELPSpvPob97ZtytFTJIEuD80qsg4nmPGCzq164i-A1r4_oREjU53Uw5u50ZmlObTEVAS13-gWlqFzpB6hjmDZkopOzbpu5ZV7Xk1PjY5i4/s1600/IMG_9068.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbD22pPbcMnpCvAjwzM4piy03vckDhr_nu1ELPSpvPob97ZtytFTJIEuD80qsg4nmPGCzq164i-A1r4_oREjU53Uw5u50ZmlObTEVAS13-gWlqFzpB6hjmDZkopOzbpu5ZV7Xk1PjY5i4/s400/IMG_9068.JPG" width="400" /></a></div><br />
Now here's the point where I freestyle and make up my own cooking technique for sisig. I didn't have a cast iron plate to finish my sisig like the pros do so I combined all my ingredients into a bowl. I squeezed some fresh calamansi into my mix to kick up the flavors. Drop all of your ingredients into a skillet and toss it aroud for a minute or two. We added an egg at this point but it's totally optional.<br />
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Now that's about it. Plate your sisig, dress it up and take your photos. But no "pulutan" (from the Filipino word <i>pulutin</i> which literally means "something that is picked up") is complete without a few shots of your favorite drink. We definitely had a few of those during the course of the night. And in honor of our Filipino Taco trucks, we added a few tortillas to the meal.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKFJ3EkaOGYZkC4eSq46O61-hVBQ_qVCypfJdjmgiwrqSbnxO6DhxjfORp6e7e1ZW0iHusOuOwDoCowvxvw1zQrG-QhZlC5-sbz2zV4Ro5HyD-bMDLgXSBOSMX2gI6f9n635ewD9urxNM/s1600/IMG_9086.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKFJ3EkaOGYZkC4eSq46O61-hVBQ_qVCypfJdjmgiwrqSbnxO6DhxjfORp6e7e1ZW0iHusOuOwDoCowvxvw1zQrG-QhZlC5-sbz2zV4Ro5HyD-bMDLgXSBOSMX2gI6f9n635ewD9urxNM/s400/IMG_9086.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sisig and a few Hennesy shots </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9GxcgaW7R0rO7HStuLZf91UdQikCSovm5wA6SYy4NxN_1ds04e41T4LdmFlRFfIP78ErEJh3dZAmYVt2XB4NzwQjDoLVyS35EYV5UClcsiP4tfHHc8ZaunRSUb4N26ZHCD5W1clETGOU/s1600/IMG_9096.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9GxcgaW7R0rO7HStuLZf91UdQikCSovm5wA6SYy4NxN_1ds04e41T4LdmFlRFfIP78ErEJh3dZAmYVt2XB4NzwQjDoLVyS35EYV5UClcsiP4tfHHc8ZaunRSUb4N26ZHCD5W1clETGOU/s400/IMG_9096.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sisig Taco</td></tr>
</tbody></table>Well, I can't complain on my first attempt at making sisig at home. It was pretty tasty and I got a the thumbs up from the in-laws who straggled in from Vegas trip. I still want to track down some pig heads and try the OG way of making pork sisig one day, but for now I'll stick with sisig ni Fred and keep shit taking and beer drinking like my people in the Philippines do. Kainan na!<br />
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Here's an old video featuring the late Aling Lucing and how she came up with her sisig recipe.<br />
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<object height="385" width="480"><param name="movie" value="http://www.youtube.com/v/KO3KEJJmmDY?fs=1&hl=en_US"></param><param name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><embed src="http://www.youtube.com/v/KO3KEJJmmDY?fs=1&hl=en_US" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="480" height="385"></embed></object>sisigbloggerhttp://www.blogger.com/profile/09286024439977608631noreply@blogger.com3tag:blogger.com,1999:blog-770812889695095052.post-89822305369159096382010-11-30T12:26:00.000-08:002010-12-02T09:24:14.491-08:00Off The Grid Fort Mason - A Farewell Sisig Palooza with the Adobo Hobo, Senor Sisig, HapaSF and more<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5opCr1HTZ8E3z-z44IqGh9icBwbwjKMOI248ewEzzy2m5DHIcYpOLO8l9q7Hztk30aU_t5mOa84X946j49p9EWkcPwzzCxXQxm2uKc7hLHFH7jWzaDAFYgH6CY_Kpx31ZjpvcvwIlTio/s1600/IMG_8745.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5opCr1HTZ8E3z-z44IqGh9icBwbwjKMOI248ewEzzy2m5DHIcYpOLO8l9q7Hztk30aU_t5mOa84X946j49p9EWkcPwzzCxXQxm2uKc7hLHFH7jWzaDAFYgH6CY_Kpx31ZjpvcvwIlTio/s400/IMG_8745.JPG" width="400" /></a></div><br />
by <a href="http://twitter.com/mrfredbriones">@mrfredbriones </a><br />
This year was definitely a great year for street food in the San Francisco Bay Area. The popularity and buzz has been continually generated by the creative entrepreneurs and the foodie world. It has definitely been a bright spot for a year that has continued to be plagued by a terrible economy. Off The Grid Fort Mason has been a weekly gathering of delicious food, music and community support. For a few dollars, you can have your choice of gourmet delights and sample food from all walks of life and feel part of a exciting movement happening here in your own backyard.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiypHTtZPL6Fb70Ef25gWHsqNDpqAUow6NxQ30w5TnB0RiO03l-GbBJna9JP4uDCuexjpZzseOMjesJ2FXYR9zaN0VEf0-y_5_y5h_qjDj8XsolommXq1rrRmpwDASTlyVvPi9GXbCXs9I/s1600/IMG_8747.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiypHTtZPL6Fb70Ef25gWHsqNDpqAUow6NxQ30w5TnB0RiO03l-GbBJna9JP4uDCuexjpZzseOMjesJ2FXYR9zaN0VEf0-y_5_y5h_qjDj8XsolommXq1rrRmpwDASTlyVvPi9GXbCXs9I/s400/IMG_8747.JPG" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div>I was fortunate enough to take the kids to the final installment of OTG Fort Mason for the year. It was definitely a wet one, due to the storm that blanketed the entire Bay Area. But that didn't stop the foodie faithfuls that made the journey. For us, the 50 mile drive was worth it and the kids have been dying to get their fair share of Baos, tacos, cupcakes and everything else they could sink their teeth into. For me, I had one thing on my mind. The Adobo Hobo's sisig tacos! Who could resist anything topped with a "healthy" portion of chicharon on top. Of course my little foodie couldn't help but eat her taco and take mine as well...after I had a bite. The taco was purely delicious and I totally recommend anyone to follow the Hobos to try one or two.I almost forgot to mention that Mr. Arroz Caldo teamed up with the Hobos and offered his warm and magical pot of arroz caldo and sweet deep fried banana springroll (turon). Arroz caldo is the perfect dish for those cold winter nights!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQF9g7EKxmj_Pp34wucOxXSHfKJWiOjjO_9_tx3J-Vi8xAE3XWtrdWcthGG14sv9LXGgJhMqC3kU0QEbt_8CFnrQm7sumvF2RkVfk4b5KeJrSEPdvi5RQFBNT6QJFDb7pAfKnpEzWdk68/s1600/IMG_8757.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQF9g7EKxmj_Pp34wucOxXSHfKJWiOjjO_9_tx3J-Vi8xAE3XWtrdWcthGG14sv9LXGgJhMqC3kU0QEbt_8CFnrQm7sumvF2RkVfk4b5KeJrSEPdvi5RQFBNT6QJFDb7pAfKnpEzWdk68/s400/IMG_8757.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Adobo Hobo's Sisig Taco</td><td class="tr-caption" style="text-align: center;"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqBGj0322dEFLFEL239PeK-lsuDth3agt7GGr1tqr1xTqnG3tRtcIH9WQLUbJN_C7nDBssyzsYH719kcCtXKX2Q3uTABSCZXj-gacECSHs30rP4IWt0cjH1Nn7cnb4zgyuCeUPaCoic_Q/s1600/IMG_8760.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqBGj0322dEFLFEL239PeK-lsuDth3agt7GGr1tqr1xTqnG3tRtcIH9WQLUbJN_C7nDBssyzsYH719kcCtXKX2Q3uTABSCZXj-gacECSHs30rP4IWt0cjH1Nn7cnb4zgyuCeUPaCoic_Q/s400/IMG_8760.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Me and my silly foodie</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPdyfD4f3CyT_5yD_i3l0OolMkhGhtTtjiDPZxOQQoQ5BGcxEdqHOY0lbSQLEwRjfahF-A3UZG_uKPhp2itswuCXR7KQ0fWwOLkg8tAPH-F4rrS1T3oHu_riR3WpbqyeeCycXtU3ixUMM/s1600/IMG_8763.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPdyfD4f3CyT_5yD_i3l0OolMkhGhtTtjiDPZxOQQoQ5BGcxEdqHOY0lbSQLEwRjfahF-A3UZG_uKPhp2itswuCXR7KQ0fWwOLkg8tAPH-F4rrS1T3oHu_riR3WpbqyeeCycXtU3ixUMM/s400/IMG_8763.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mr. Arroz Caldo's Turon (Fried Banana)</td></tr>
</tbody></table> Since we arrived quite early and the rain seemed to keep the early birds away, we got in line quickly for some baos from Chairman Bao. So we ordered a couple of steamed baos and their bao chips which ended up as a crunchy topping. I didn't realize that they offered baked version of their baos, but they did look pretty awesome.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip2wf52JqNGfFdCn-TlMRRBdCBv4kMa9YqLfa-AuBjfMysZnAu6Q5zrN9vu1AZjqZ7U5MKDrwu50w483SIdm8EjdHFud9-1NCx5E21e6jEM2sjuimmWsWhgN6ZT4z8eqoIQdeRcSLWTls/s1600/IMG_8752.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip2wf52JqNGfFdCn-TlMRRBdCBv4kMa9YqLfa-AuBjfMysZnAu6Q5zrN9vu1AZjqZ7U5MKDrwu50w483SIdm8EjdHFud9-1NCx5E21e6jEM2sjuimmWsWhgN6ZT4z8eqoIQdeRcSLWTls/s400/IMG_8752.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Baos from Chairman Bao</td></tr>
</tbody></table>So the sisigpalooza continued with more sisig tacos from Senor Sisig. I love their special salsa that they use and it gives their tacos quite a unique flavor. Senor Sisig also has three sisig choices available, so if you aren't in the mood for pork or chicken, try their tofu option. I can't wait to see what's in store for one of my favorite trucks in the business. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPk6Ub_JTAzSLNfuY9qZcMs9F3fotH5QGxqtZn5D5TxGeLHr3UeCHcd7z9t5QaoNVcRNyEoqzhEiRbnwKUWzUecumFrnSsvyLb2Q6GETdr5PpI7_JN50wHJJZ1ka8tMZfQOgnZ-4JZEcM/s1600/IMG_8350.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPk6Ub_JTAzSLNfuY9qZcMs9F3fotH5QGxqtZn5D5TxGeLHr3UeCHcd7z9t5QaoNVcRNyEoqzhEiRbnwKUWzUecumFrnSsvyLb2Q6GETdr5PpI7_JN50wHJJZ1ka8tMZfQOgnZ-4JZEcM/s400/IMG_8350.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sisig Tacos from Senor Sisig</td><td class="tr-caption" style="text-align: center;"><br />
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</tbody></table>I was in the mood for something crispy so we walked over to the IZ IT truck for some of their famous ICONs. These bad bad boys are pretty tasty and definitely a must have at OTG. I can imagine them serving their fried chicken over rice with eggs for a delicious silog in the future. Hint hint! Special thanks to the IZIT guys for hooking the OTG crowds with extra ICONs for the evening.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4hXKdnwWAzZ1AQTRrYeaiEYrUgWX7o7hdWkuiKylIm5LaVYwtQmvCFWIKRf-QRTY8Q81Z76HtNppJ26aQUtZRGitd8udgAfWU1MRl15ZX4s33Z-6Ry-bIz7t_GR45bKaVnKRJPiJRqHE/s1600/IMG_8764.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4hXKdnwWAzZ1AQTRrYeaiEYrUgWX7o7hdWkuiKylIm5LaVYwtQmvCFWIKRf-QRTY8Q81Z76HtNppJ26aQUtZRGitd8udgAfWU1MRl15ZX4s33Z-6Ry-bIz7t_GR45bKaVnKRJPiJRqHE/s400/IMG_8764.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The IZIT Icon</td></tr>
</tbody></table>So why not end the night with a plate of sisig from <a href="http://www.hapasf.com/">Hapa SF</a> which offers modern organic Filipino cuisine. We ordered a plate of their take on sisig which is thrice cooked long and bailey pork, jalapeno, lime, soy and shallot. I really like my sisig spicy so the jalepenos were well welcomed in this dish.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8HaGIHIsZnvxTcviTPVkcxWs56RmZMqebAx76D-dVoeUAr6qF-zOqtncBPU32KJEC1FHWlM49gZ0yOQ0qQjAmfPtS8-VKcc0y51BbNCHimMpuAfhB4f1_e3FixdcDUy1-EOOcO6PCdDg/s1600/IMG_8682-1.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8HaGIHIsZnvxTcviTPVkcxWs56RmZMqebAx76D-dVoeUAr6qF-zOqtncBPU32KJEC1FHWlM49gZ0yOQ0qQjAmfPtS8-VKcc0y51BbNCHimMpuAfhB4f1_e3FixdcDUy1-EOOcO6PCdDg/s400/IMG_8682-1.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sisig from Hapa SF</td></tr>
</tbody></table>The rain started pouring down so it was definitely my cue to head home. #OTG Fort Mason will surely be missed by the regulars and the faithful foodies who have made this their Friday destination. I do have some things on my wish list for next year:<br />
<ol><li>More Vegetarian or Vegan options from the food vendors</li>
<li>Gluten free alternatives....some people can't have the rice or tortillas</li>
<li>More canopies for the rainy days</li>
<li>A more diverse selection of vendors </li>
<li>More good times </li>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHVi25BLMhuAmCwxR4PjiUSiDv0ks0TZa7mC5W65K6Kq-SlOwi7rsIGCb5pu969GYASEOn-2dZZ0JEot0iRSE-Dg85EXGNostsrRUc-IajA_SLii7pGw8AiikgeojPELHuLVdspRF703g/s1600/IMG_8676-1.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHVi25BLMhuAmCwxR4PjiUSiDv0ks0TZa7mC5W65K6Kq-SlOwi7rsIGCb5pu969GYASEOn-2dZZ0JEot0iRSE-Dg85EXGNostsrRUc-IajA_SLii7pGw8AiikgeojPELHuLVdspRF703g/s400/IMG_8676-1.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The OTG faithful</td></tr>
</tbody></table><div style="text-align: center;"></div>Till next year OTG. In the meantime, you can follow or find the Food Trucks and carts on the internet. Most of them have a weekly rotation or location where you can try their delicious food.<br />
Adobo Hobo<br />
Twitter: <a href="htttp://twitter.com/adobohobo">@adobohobo</a><br />
Facebook: <a href="http://www.facebook.com/album.php?aid=261319&id=799742041&ref=notif&notif_t=like#%21/AdoboHobo">AdoboHobo</a><br />
Web: <a href="http://adobohobo.blogspot.com/">http://adobohobo.blogspot.com</a><br />
You can also find The Adobo Hobo at <a href="http://www.mercurysf.com/">Mercury Lounge</a> on Monday's during Monday Night Football<br />
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Mr. Arroz Caldo<br />
Twitter: <a href="http://twitter.com/MrArrozCaldo">@<span class="screen-name screen-name-MrArrozCaldo pill">MrArrozCaldo</span></a><span class="screen-name screen-name-MrArrozCaldo pill"> </span><br />
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Senor Sisig<br />
Twitter: <a href="http://twitter.com/senorsisig">@senorsisig</a><br />
Facebook: <a href="http://www.facebook.com/album.php?aid=261319&id=799742041&ref=notif&notif_t=like#%21/pages/San-Francisco-CA/Senor-Sisig/101645156552385">SenorSisig</a><br />
Web: <a href="http://www.senorsisig.com/">http://www.senorsisig.com/</a><br />
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Chairman Bao Truck<br />
Twitter: <a href="http://twitter.com/chairmantruck">@<span class="screen-name screen-name-chairmantruck pill">chairmantruck</span></a><br />
<span class="screen-name screen-name-chairmantruck pill">Facebook: <a href="http://www.facebook.com/album.php?aid=261319&id=799742041&ref=notif&notif_t=like#%21/ChairmanBao">ChairmanTruck </a></span><br />
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<span class="screen-name screen-name-chairmantruck pill">IZ IT Fresh Grill</span><br />
<span class="screen-name screen-name-chairmantruck pill">Twitter: <a href="http://twitter.com/izitfreshgrill">@izitfreshgrill</a></span><br />
<span class="screen-name screen-name-chairmantruck pill">Facebook: <a href="http://www.facebook.com/album.php?aid=261319&id=799742041&ref=notif&notif_t=like#%21/IZITfreshgrill">IZ-IT</a></span><br />
<span class="screen-name screen-name-chairmantruck pill">Web: <a href="http://www.iz-it.com/">http://www.iz-it.com/</a></span><br />
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<span class="screen-name screen-name-chairmantruck pill">Hapa SF</span><br />
<span class="screen-name screen-name-chairmantruck pill">Twitter: <a href="http://twitter.com/hapasf">@hapasf</a></span><br />
<span class="screen-name screen-name-chairmantruck pill">Facebook: <a href="http://www.facebook.com/album.php?aid=261319&id=799742041&ref=notif&notif_t=like#%21/pages/Hapa-SF/113513915332623">HapaSF</a></span><br />
<span class="screen-name screen-name-chairmantruck pill">Web: <a href="http://hapasf.com/">http://hapasf.com/</a></span><br />
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<a href="http://www.urbanspoon.com/r/6/1554320/restaurant/Civic-Center/Off-the-Grid-San-Francisco"><img alt="Off the Grid on Urbanspoon" src="http://www.urbanspoon.com/b/link/1554320/biglink.gif" style="border: medium none; height: 146px; width: 200px;" /></a><br />
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<a href="http://www.urbanspoon.com/r/6/1545408/restaurant/SOMA/Chairman-Bao-San-Francisco"><img alt="Chairman Bao on Urbanspoon" src="http://www.urbanspoon.com/b/link/1545408/minilink.gif" style="border: medium none; height: 36px; width: 130px;" /></a><br />
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<a href="http://www.urbanspoon.com/r/6/1559910/restaurant/Senor-Sisig-Pleasanton"><img alt="Senor Sisig on Urbanspoon" src="http://www.urbanspoon.com/b/link/1559910/minilink.gif" style="border:none;width:130px;height:36px" /></a>sisigbloggerhttp://www.blogger.com/profile/09286024439977608631noreply@blogger.com0tag:blogger.com,1999:blog-770812889695095052.post-91763254220203353012010-11-30T12:13:00.000-08:002010-12-01T16:28:09.342-08:00Andres Bonifacio - Honoring a True Hero<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDFzJkUSRNhVZq-8Ug4zOj8mKDf3OfXLwFyHKTQ8AvWGeIH00NbnVRVgSrbLvq8bljXejDeeZf3dYEAuEHAP5Be86SbWYL6JOVbusaeBBkbrn1OsnVBGy5ysDeWyL1kj1Dgzl9_LTgQpc/s1600/300px-Andres_Bonifacio.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDFzJkUSRNhVZq-8Ug4zOj8mKDf3OfXLwFyHKTQ8AvWGeIH00NbnVRVgSrbLvq8bljXejDeeZf3dYEAuEHAP5Be86SbWYL6JOVbusaeBBkbrn1OsnVBGy5ysDeWyL1kj1Dgzl9_LTgQpc/s400/300px-Andres_Bonifacio.jpg" width="228" /></a></div><br />
<span style="color: black; font-family: Book Antiqua; font-size: medium;"><small>In August of 1896, at Pugadlawin, Kalookan, Bonifacio gathered his men and fearlessly urged them to tear up their cedulas as a symbilic gesture of their defiance of Spanish rule. Thus began, the Philippine Revolution against Spain.</small></span><br />
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<span style="color: black; font-family: Book Antiqua; font-size: medium;"><small>A difficult childhood gave Andres the strenght to face all odds with great courage and determination. He was the eldest of six children of Catalina de Castro and Santiago Bonifacio.</small></span><br />
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<span style="color: black; font-family: Book Antiqua; font-size: medium;"><small>At the age of fourteen, Andres was orphaned and had to taken on the task of caring for his younger brothers and sisters. To do this, he had to quit school and look for ways of supporting his family.</small></span><br />
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<span style="color: black; font-family: Book Antiqua; font-size: medium;"><small>Together, they made rattan canes and colorful fans from Japanese paper. Even if he stopped going to school, Bonifacio continued reading the novels of Rizal and Dumas; he also read about international law and French Revolution. In later years, he too began to write about what the Filipino should know to appreciate the desire and the need to be free. </small></span><br />
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<span style="color: black; font-family: Book Antiqua; font-size: medium;"><small>During his late teens, Andres was able to work as a clerk, then as a sales agent. later on, he became a warehouseman in Tondo.</small></span><br />
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<span style="color: black; font-family: Book Antiqua; font-size: medium;"><small>Bonifacio and Jose Rizal were both members of La Liga Filipina, a movement working peacfully for reforms in the Philippines. However, the two national heroes never knew each other personally. When Rizal was arrested in 1892, Bonifacio realized that Spain would never grant the requested reforms. So, on the night of July 7, 1892, Bonifacio, Valentine Diaz, Deodato Arellano (brother in-law of Marcelo H. del Pilar), Teodoro Plata (Andres' brother in-law), Ladislao Diwa, and a few others secretly met in a house along Azcarraga Street (now Claro M. Recto Street) near Candelaria Street (now Elcano Street). On that night, the Katipunan was formed. The members formalized their membership by signing the pact with their own blood. In 1895, Bonifacio became the <i>Supremo</i>, or leader.</small></span><br />
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<span style="color: black; font-family: Book Antiqua; font-size: medium;"><small>In the same year the Katipunan was founded, Bonifacio married Gregoria de Jesus, who chose <i>Lakambini </i>or muse as her codename in the Katipunan. She took charge of the confidential files, revolvers, seals, and other materials of the society.</small></span><br />
<span style="color: black; font-family: Book Antiqua; font-size: medium;"><small>On August 23, 1896, the katipuneros gathered secretly at the farm of Juan A. Ramos, son of Mechora Aquino, at Pugadlawin in Kalookan. The Spaniards had gotten wind of the Katipunan and deciphered its secret codes. The katipuneros are now fugitives and in great danger. Together, the katipuneros agreed to fight to the death for their cause.</small></span><br />
<span style="color: black; font-family: Book Antiqua; font-size: medium;"><small>"Bring out your cedulas and tear them to pieces to symbolize our determination to take up arms," Bonifacio challenged his members. The katipuneros tore up their cedulas and shouted, "Long live the Philippines." The cry at Pugadlawin signaled the start of the Philippine Revolution.</small></span><br />
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<span style="color: black; font-family: Book Antiqua; font-size: medium;"><small>The inital plan to attack Manila did not push through due to lack of arms. Instead Bonifacio, Emilio Jacinto, and some others attacked the Spanish arsenal at San Juan del Monte. Bonifacio failed to anticipate the possible arrival of the Spanish reinforcement troops, who caused the Filipino's defeat.Bonifacio and his men retreated with heavy casualties.</small></span><br />
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<span style="color: black; font-family: Book Antiqua; font-size: medium;"><small>Bonifacio's life as a militant katipunero ended on Mount Hulog, a mountain in Maragondon, Cavite. Bonifacio and his younger brother Procopio were accused by the Spaniards of rebellion and were sentenced to die. On May 10, 1897, Mariano Noriel handed a sealed envelope to Lazaro Makapagal and instructed him to take the two Bonifacio brothers to Mount Taal. Once there Bonifacio requested Makapagal to open the envelope. In it was the order to execute both brothers. Makapagal had no recouse but to follow the command, lest he be punished severely. In doing so, he executed the Filipino who sprearheaded the Philippine Revolution against Spain. </small></span><br />
<span style="color: black; font-family: Book Antiqua; font-size: small;"><small>Source: Filway's Philippine Almanac Centennial Edition</small></span><br />
<span style="color: black; font-family: Book Antiqua; font-size: small;"><small> </small></span><span style="color: black; font-family: Book Antiqua; font-size: medium;"><small> </small></span><br />
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<object height="385" width="480"><param name="movie" value="http://www.youtube.com/v/p-BUiO6gPV4?fs=1&hl=en_US&rel=0&color1=0xe1600f&color2=0xfebd01"></param><param name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><embed src="http://www.youtube.com/v/p-BUiO6gPV4?fs=1&hl=en_US&rel=0&color1=0xe1600f&color2=0xfebd01" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="480" height="385"></embed></object>sisigbloggerhttp://www.blogger.com/profile/09286024439977608631noreply@blogger.com0tag:blogger.com,1999:blog-770812889695095052.post-49556041527683927362010-11-21T13:58:00.000-08:002010-12-02T09:25:34.693-08:00The WOW Silog Truck - Filipino Food and Mobile DJ's morphed into the South Bay's newest food truck...WOW!<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX6KrSE15XUNZBRluquT6CPYJyLP8PV4An7SyrLTo5ew09PjGuaqrHJK1G1vl9wX8qHtJeuriZttiVlCjYLvO3dZ8lRxb69R1iFXZk2hcJSxOtxH9JQ6qr0GNlDWToREQgRiCF0TRw3FA/s1600/IMG_8785b.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX6KrSE15XUNZBRluquT6CPYJyLP8PV4An7SyrLTo5ew09PjGuaqrHJK1G1vl9wX8qHtJeuriZttiVlCjYLvO3dZ8lRxb69R1iFXZk2hcJSxOtxH9JQ6qr0GNlDWToREQgRiCF0TRw3FA/s400/IMG_8785b.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The WOW Truck Pre-Graphic Wrap</td></tr>
</tbody></table>The San Francisco food truck scene is growing exponentially as I type. But other parts of the Bay Area aren't as fortunate as the 415 residents and have to drive miles just to get a taste of the mobile gourmet food. I know how it feels because it's a 50 mile drive from where I live to the nearest (ok there are a few trucks near me but I'd rather NOT!) food truck location. Not to worry anymore my South Bay/Peninsula foodies. The WOW Silog Truck is not only the newest food truck in the Bay Area, but it will serve delicious Filipino street food 5 days a week.<br />
I was fortunate to come out to their friends and family opening over the stormy weekend. I was still recovering from the cold and wet farewell session of Off The Grid Fort Mason the night before. But how could I resist history in the making! or should I say history in the eating? So I checked their twitter @theWOWtruck for the location and packed the kids up in the car and we rolled out! My GPS led us to the SAVE MART parking lot that they tweeted but I couldn't tell if I was at the right location! So I got out and walked over to the window and viola! a silog menu! <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifgWrk4mXOYv-VNS0jGLp69uHicXl98IEEuJ5lEOhGoJeZXUw96qLA8mnp1i08c_-gVVk8RVd_dBK_0lvEQicX4UPOa1IUPOXH9R8UGzhjabFzQ0Pkrxw6X7KT0Jdr7uaZo7kEPNA8DKM/s1600/IMG_8778.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifgWrk4mXOYv-VNS0jGLp69uHicXl98IEEuJ5lEOhGoJeZXUw96qLA8mnp1i08c_-gVVk8RVd_dBK_0lvEQicX4UPOa1IUPOXH9R8UGzhjabFzQ0Pkrxw6X7KT0Jdr7uaZo7kEPNA8DKM/s400/IMG_8778.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The WOW Trucks Silog menu </td></tr>
</tbody></table>So I ordered a couple of silogs for the kids, Spamsilog and Tocilog. For those of you who aren't familiar with what silogs are, basically a silog is anything over garlic fried rice and eggs. So steak over garlic fried rice and eggs would be Steaksilog! Got it? But out of the corner of my eye, I saw a familiar face cooking in the kitchen. This well known Bay Area chef has quite a following and is known for pushing the envelope as far as Filipino food goes. Although I can't reveal his identity till he officially announces his affiliation with the WOW team himself later this week. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzcd70gOb0e92e5EO_HUyfBPjVnhsm9VYZkshmPo6j8yZ225Y8VHuJPMZt477tzFR01RP74QF-aK8prXo5X48jqiO2fWuvAXGtjHI62SkJL7Ph3_Uvl020gQMTskrB9ZWAsoj5PyUXVY8/s1600/IMG_8783b.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzcd70gOb0e92e5EO_HUyfBPjVnhsm9VYZkshmPo6j8yZ225Y8VHuJPMZt477tzFR01RP74QF-aK8prXo5X48jqiO2fWuvAXGtjHI62SkJL7Ph3_Uvl020gQMTskrB9ZWAsoj5PyUXVY8/s400/IMG_8783b.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The WOW team Founders Ronnie Lou Hernandez & Crystal Aranas </td></tr>
</tbody></table>I loved the presentation of the street side silogs which were cleverly plated on a banana leaf. Totally CUTE :) The silogs were really good and the <a href="http://www.recipehound.com/Recipes/0988.html">sinangag</a> (garlic fried rice) was nicely prepared. Finally, the tocino and spam was accompanied by fresh tomatoes a generous portion of fried eggs. (foodie hook up...ask the chef :))<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwUv8rKpIDrhCUaqpNgXzz9XaL2L7uSrnQ48yOAzzQsiEQ85q9-LUS8HXjT64s5RETl1GYQzTTB5oVilkgi-vYgINnHHINKLcHTuNZBpnnpiaJ32G_h0H7jCw2bjy3mJBhL2gGmOopzbU/s1600/IMG_8781.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwUv8rKpIDrhCUaqpNgXzz9XaL2L7uSrnQ48yOAzzQsiEQ85q9-LUS8HXjT64s5RETl1GYQzTTB5oVilkgi-vYgINnHHINKLcHTuNZBpnnpiaJ32G_h0H7jCw2bjy3mJBhL2gGmOopzbU/s400/IMG_8781.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The WOW Truck Tocilog</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsw1682urhKTCN0MYS4Adgtdl40yVm4Cc3tJqvZzL5ikB4LIqEBYcpbYqPlBWQXUl4OzL6Hpo5u05s7d31Kp2-6G3BKVrZQbnRZbS4jjyIJSgk_93TkYvuMjBRqXKSugI0hTXrEiL9V4o/s1600/IMG_8780.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsw1682urhKTCN0MYS4Adgtdl40yVm4Cc3tJqvZzL5ikB4LIqEBYcpbYqPlBWQXUl4OzL6Hpo5u05s7d31Kp2-6G3BKVrZQbnRZbS4jjyIJSgk_93TkYvuMjBRqXKSugI0hTXrEiL9V4o/s400/IMG_8780.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The WOW Truck Spamsilog</td></tr>
</tbody></table><span id="goog_709583295"></span><span id="goog_709583296"></span>It was raining so the team invited me on board to chat a bit and the first thing that I noticed was the full DJ set-up. That's right, a full <a href="http://www.serato.com/">Serato</a> controller ready to rock the street food scene. They intend to have guest DJ's on board to provide a bit of ambiance and entertainment while you eat.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi53iI7mu5DFe-Pi_X6B_ksqH-srRNcivSW2iyDzDknMKrtgpUgnDtrutLVQxiN1aHInkIqu-J-D8POvSJHdC76alwIIWRK-pOfCLmx2EsJ5Pk8xWaiIWURtdBqJw5KspnmQV5zb54Q8Gk/s1600/IMG_8784.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi53iI7mu5DFe-Pi_X6B_ksqH-srRNcivSW2iyDzDknMKrtgpUgnDtrutLVQxiN1aHInkIqu-J-D8POvSJHdC76alwIIWRK-pOfCLmx2EsJ5Pk8xWaiIWURtdBqJw5KspnmQV5zb54Q8Gk/s400/IMG_8784.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Possibly the 1st DJ friendly Food Truck</td></tr>
</tbody></table>The truck won't officially open until Black Friday and has plans of traveling to various South Bay shopping locations in the early morning. If you don't have a twitter account or facebook, you can find The WOW Truck @ <a href="http://www.shoptheusuals.com/">The Usual</a> in Downtown San Jose later that day. I'll be on board the WOW Truck doing a little video and taking some shots (photos not alcohol I believe) so stay tuned for a video and article about their launch. So for now Bay Area, follow The Wow Truck on their Twitter <a href="http://www.twitter.com/thewowtruck">@theWowTruck</a> or add them on your Facebook @<a href="http://www.facebook.com/#%21/TheWOWTruck"> TheWOWTruck</a>.<br />
by <a href="http://www.twitter.com/mrfredbriones">@mrfredbriones </a><br />
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The WOW Truck is also mentioned in my 2010 <a href="http://ralphbriones.com/2010/11/22/my-christmas-wish-list-2010/">Christmas wish list</a>. From Benny Gold, FATLACE, CUKUI/FITTED, NOVATION DICER, DSLR Filmmaking tools to the latest food truck, see what makes my must haves for the 2010 Christmas season @<a href="http://ralphbriones.com/2010/11/22/my-christmas-wish-list-2010/"> www.ralphbriones.com</a><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLlyXsDrc1K5yMCfnyrkfieLi6YbgSkBK3XT0264obQKudbdXypzlD0qjXB5lrXS0xrwIbR5lZvMkleP5l_SWHXP_FIBiUhxdgdhgk-vQ0-oTiKesk595fyPOKkilnS41J7ORNwaxedgA/s1600/rblogo31.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="41" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLlyXsDrc1K5yMCfnyrkfieLi6YbgSkBK3XT0264obQKudbdXypzlD0qjXB5lrXS0xrwIbR5lZvMkleP5l_SWHXP_FIBiUhxdgdhgk-vQ0-oTiKesk595fyPOKkilnS41J7ORNwaxedgA/s320/rblogo31.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Technology//Design//Filmmaking//Past//Present//Future</td></tr>
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<a href="http://www.urbanspoon.com/r/6/1560075/restaurant/The-Wow-Truck-San-Jose"><img alt="The Wow Truck on Urbanspoon" src="http://www.urbanspoon.com/b/link/1560075/biglink.gif" style="border:none;width:200px;height:146px" /></a>sisigbloggerhttp://www.blogger.com/profile/09286024439977608631noreply@blogger.com1