Monday, December 13, 2010

Homemade Pork Sisig - Shots aren't optional

Sisig ni Fred

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.

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 Mercury Lounge, 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.

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.

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.

Pork shoulder in the marinade
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.

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.

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.

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.

Now that's about it. Plate your sisig, dress it up and take your photos. But no "pulutan" (from the Filipino word pulutin 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.

Sisig and a few Hennesy shots
Sisig Taco
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!

Here's an old video featuring the late Aling Lucing and how she came up with her sisig recipe.

Tuesday, November 30, 2010

Off The Grid Fort Mason - A Farewell Sisig Palooza with the Adobo Hobo, Senor Sisig, HapaSF and more

by @mrfredbriones
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.

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!

Adobo Hobo's Sisig Taco
Me and my silly foodie
Mr. Arroz Caldo's Turon (Fried Banana)
 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.

Baos from Chairman Bao
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.
Sisig Tacos from Senor Sisig
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.
The IZIT Icon
So why not end the night with a plate of sisig from Hapa SF 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.

Sisig from Hapa SF
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:
  1. More Vegetarian or Vegan options from the food vendors
  2. Gluten free alternatives....some people can't have the rice or tortillas
  3. More canopies for the rainy days
  4. A more diverse selection of vendors
  5. More good times 
The OTG faithful
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.
Adobo Hobo
Twitter: @adobohobo
Facebook: AdoboHobo
You can also find The Adobo Hobo at Mercury Lounge on Monday's during Monday Night Football

Mr. Arroz Caldo
Twitter: @MrArrozCaldo

Senor Sisig
Twitter: @senorsisig
Facebook: SenorSisig

Chairman Bao Truck
Twitter: @chairmantruck
Facebook: ChairmanTruck 

IZ IT Fresh Grill
Twitter: @izitfreshgrill
Facebook: IZ-IT

Hapa SF
Twitter: @hapasf
Facebook: HapaSF

Off the Grid on Urbanspoon

Chairman Bao on Urbanspoon

Senor Sisig on Urbanspoon

Andres Bonifacio - Honoring a True Hero

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.

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.

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.

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.

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.

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 Supremo, or leader.

In the same year the Katipunan was founded, Bonifacio married Gregoria de Jesus, who chose Lakambini or muse as her codename in the Katipunan. She took charge of the confidential files, revolvers, seals, and other materials of the society.
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.
"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.

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.

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.   
Source: Filway's Philippine Almanac Centennial Edition

Sunday, November 21, 2010

The WOW Silog Truck - Filipino Food and Mobile DJ's morphed into the South Bay's newest food truck...WOW!

The WOW Truck Pre-Graphic Wrap
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.
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!
The WOW Trucks Silog menu
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.
The WOW team Founders Ronnie Lou Hernandez  & Crystal Aranas
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 sinangag (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 :))
The WOW Truck Tocilog
The WOW Truck Spamsilog
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 Serato 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.
Possibly the 1st DJ friendly Food Truck
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 @ The Usual 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 @theWowTruck or add them on your Facebook @ TheWOWTruck.
by @mrfredbriones 

The WOW Truck is also mentioned in my 2010 Christmas wish list. 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 @


The Wow Truck on Urbanspoon

Friday, November 19, 2010

Driving up to the last Off The Grid for the year! Looking forward to the Adobo Hobo, Senor Sisig, Hapa SF and the rest of the #OTG regulars! #Sisigpalooza

Toppings Tree: The third one is definitely a charm

by @mrfredbriones
If you live in Santa Clara, there aren't many choices as far a Filipino food goes. Toppings Tree, the third restaurant of the chain (Toppings in South San Francisco and Toppings Too in Union City) is fairly new to the area. Nestled behind Santa Clara University, Toppings Tree offers sizzling platters of grilled Filipino food. From your standard Silog plattters (meats served with garlic rice and eggs) to traditional dishes like adobo, sinigang and pancit, Toppings Tree offers good food at reasonable prices.
Toppings Beef Lengua
Toppings Shrimp and Scrambled Egg

If you are new to Filipino food, don't be afraid to ask for recommendations. Like many other ethnic cuisine, you can't just order anything and expect it to go well with each other. Try eating sinigang with pancit luglug or palabok...they just don't go well together. Also, if you are used to eating Filipino food at mom's house, don't expect it to be the same. Open your mind and taste buds and try something different. Too often I hear diners say, "this is not adobo or this is not sisig!" Really? Are you the expert or authority on what Filipino food should taste like? OK, maybe I'll write about my gripes in another post. But for now we'll get back to the food. Toppings Tree also offers specials of the day that are not on the menu like beef lengua and kare-kare. So make sure ask your waiter what's cooking out back. My favorites at any of the Toppings locations has to be the Tapa which you can order as a rice plate or a la cart. I could only imagine eating plate fulls of tapa, sisig, fried calamari and cold bottles of San Miguel somewhere in the beautiful Philippines. Definitely planning a trip back home soon cause it's getting cold here in the Bay Area.

Toppings Beef Tapa
 So, make sure to try Toppings Tree if you are in the South Bay and bring a big appetite because they do serve large portions. Eat alone or bring a party of 30. Their service is great and I'm sure you'll find something delicious. Tell them that Fred sent you! :)

Toppings Tree on Urbanspoon

Tuesday, November 9, 2010

@NoReservations question of the day

@noreservations twitter asks the question today, "What type of food is overlooked by Americans?" Filipino food is often misunderstood! What do you think?

Kuya's Asian Cuisine - More like my little brother but still in the family...for now.

With so many Filipino restaurant choices now in the Daly City San Bruno area, you can literally find a location within minutes of each other. So we decided to search yelp for a listing of restaurants in the San Bruno area. Kuya's had a decent amount of reviews and was a mere 5 minutes from us. But we had a hard time finding the place which was located on the skinny San Bruno Ave.
I was hoping to be greeted by Kuya or some inviting host when we entered but sadly, it took about 20minutes before anyone even came to seat us. Understandable because they seemed to be breaking down a large party. Luckily I started to look over their large menu and began to pick out the dishes that seemed to be perfect for the cold weather and our hungry appetites.
Sinigang Na Baboy
Sinigang Na Baboy (Pork sinigang)
I love my sinigang sour and this was pretty sour. But I didn't care for the excessive seasonings that were floating around in the broth. I'm not sure if they use pre-made packet of tamarind base but it was too much. The pork and was tender and the broth had enough spice for that added kick.
Steak Salpicao
Steak Salpicao
For our beef dish, we went with the Steak Salpicao. I have always love ATTIC's version of salpicao so I couldn't resist trying Kuya's version. Unfortunately, the beef seem to be overcooked and too salty. I have a high tolerance to salty flavors but this was overly seasoned. 
Kalabasa Sitaw Sa Gata
Kalabasa Sitaw Sa Gata
On to the vegetable dish Kalabasa Sitaw Sa Gata which is sauteed yellow squash and longbeans in coco milk with pork and shrimp. We all enjoyed the flavors in this one. The coconut milk went well with the yellow squash and the combination of pork and shrimp was delicious.
Crispy Fried Chicken
Crispy Fried Chicken
We all enjoy something on the crispy side so what better dish to satisfy the our crunchy fetish than fried chicken. Well, it was definitely better than Max's fried chicken but that isn't saying much any more. It was crispy but unlike the salpicao, the chicken was under seasoned. I don't like to dip my chicken in extra sauce so I really am picky about my flavors here. But with the added banana ketchup, the dish was OK.

Overall Kuya's was like a little brother. There are days when you like him, but sometimes he's just not that good. I'm not going to give up on Kuya's just yet. They have a great looking menu and I'm sure that they have their specialties. You can't hit the mark on every dish and I'm sure that regular Kuya patrons have their favorites. Please, send me your recommendations...if you have any. 

Kuya's Asian Cuisine
(650) 952-5739
460 San Mateo Ave
San Bruno, CA

Kuya's Asian Cuisine on Urbanspoon

Monday, November 1, 2010

Sunday mornings are for golf, football and for me...Kalesa's Filipino Brunch

I look forward to Sundays not only because Sundays are usually lazy ones, but because it's my family's favorite day of the week. I do get up to read the paper, change my Fantasy football roster (during football season of course), and we usually have an early breakfast. There are times when we, as a family, have the Filipino food cravings and don't want cook but want longanisa, tocino, kare-kare, arroz caldo, adobo, sisig, sinanag and everything on a Filipino foodies wish-list. Well, in Milpitas Califonia, there is a restaurant that will satisfy your every craving. Kalesa, offers a Sunday brunch from 8-11am that features a wide range of authentic Filipino foods and deserts. Their selection is enormous and you can definitely be overwhelmed your first time around. You can start with their warm arroz caldo or even have some champorrado and coffee to start. I usually put together a sampler of loganisa, tocino, sisig, ukoy, and champorrado. The mix of sweet and savory flavors are prefect, especially for my little foodies in the family. (for a description of the most common Filipino foods and style of cooking, click here)
Sisig, Ukoy, Longanisa and Champorrado for starters
Now after you  get your favorites out of the way and of course your beautified foodie pictures, dive right in and try it all. Kalesa's kare-kare is delicious and make sure to add some bagoong to the mix because to me, it completes the dish. They also offer Paksiw na lechon, tokwa't baboy, chiken adobo, menudo, pinakbet, pancit (variety), fried chicken, leche flan, buko pandan, sago, and much more.
My second plate usually looks like this! Kare-Kare in the foreground
Remember to bring your appetite and if not, don't feel bad about only one trip to the buffet line. Kalesa's Sunday buffet only costs around $12 and I believe kids under 12 are half price. Now if you can't make it out early enough to the Sunday brunch, Kalesa's regular menu has a wide range of Filipino food for you to explore. The restaurant also offers catering and full lechons for your events and special occasions.

Food Wars
I have heard many sisig fanatics claim that Kalesa could possibly have the best tasting sisig in the Bay Area. That is a pretty big claim, a claim that should be put to the test...possibly in a SISIG challenge. I can contest that their sisig is different yet very delicious. Is it the best? well you'll have to be the judge of that. So, if you are in the mood for a great Sunday Brunch or just some delicious Filipino food, drive on over to Milpitas and let Kalesa take care of the rest.

1783 N Milipitas Blvd. Milipitas , CA 95035
Tel Office(408)957-7777
Fax No (408) 957-7778

Kalesa on Urbanspoon

Sunday, October 31, 2010

Alido's Island Flavor offers more than just Filipino food

All I have to say is if you are ever in the Daly City San Francisco area, stop by Alidos for some authentic Filipino eats. I have been here for many family occasions and the food is pretty much like my grandma makes it.

I like the classics, adobo, sinigang, sisig, but you really can't go wrong here. This family owned restaurant makes me feel at home. Make sure to try their bibinka too...and please make sure to get more than 1 serving! But I found out through Facebook that they added a sushi Bar to the restaurant. Now you might be skeptical about going to a non-Japanese restaurant for some sushi right. Well don't be, the sushi is really good. Of course Alido's had to add their own twist to some of the rolls. My favorite has to be the Mad Spam Roll. Spam to me is add it to sushi and we have a great combination.
Aldio's Mad Spam Roll
We ordered a few more rolls on top of our Filipino dishes and were pretty satisfied. I do have to add that their sushi prices are pretty cheap and they definitely don't skimp on the sushi. So, if you are in the South San Francisco area and can't decide between Filipino and Japanese...go to Alido's Island Flavor and have both.
3560 Callan Boulevard
South San Francisco, California 94080  

Tel: 650.869.4457
Fax: 650.869.4490 


Alido's on Urbanspoon
Tuna Sushi Roll on Foodista

Friday, October 29, 2010

No Worries Restaurant offers Vegan Filipino Cuisine in the Bay Area

by @mrfredbriones
The Bay Area is well known for its counter cultures. From it's music, clothing, lifestyle and even food. So why not open a vegan Filipino restaurant. That's exactly what Chef Jay-Ar Isagani Pugao did, in the downtown Oakland. His restaurant, rightly named No Worries Filipino Vegan Cuisine is the newest addition to the growing Bay Area Filipino Restaurant boom. It may also be the only vegan restaurant in the country serving Filipino food but I haven't confirmed that yet.

A Change in Lifestyle for Me
A few months ago my Dr. told me that I could possibly have diabetes based on some test results. That made me re-think my entire lifestyle and has forced me to watch what I eat and make better choices. No bad carbs, especially white rice and breads. Literally no sugar, instead I look for alternative sweeteners like agave nectar and occasionally Splenda. Before that, I had no idea what the Glycemic Index was or how it affected my health. Well, it was scary to see that Pandesal was one of the highest culprits on the chart along with most ingredients that make up my favorite Filipino desserts.

So I was very excited that a Filipino restaurant offering a healthier alternative was opening in the Bay Area. I was fortunate enough to make it to the soft opening event in September. The Restaurant has a different vibe to it, definitely different from any other Filipino establishment that I have ever been to. But, that's what it is...different. While we were waiting, a waiter passed around a few samples of their vegan lumpia which was delicious.
A large selection of Filipino Classics
We finally were seated and I couldn't wait to order. The menu was pretty extensive and it took a while before we could even decide. So we opted for the fried shrimp and lumpia for starters. The fried shrimp is a soy shrimp marinated in lemon juice and soy sauce, covered in eggless batter, then deep fried to a crispy golden brown. We let our our daughter be the taste tester and she literally ate the whole plate. When I think of artificial foods, I think of artificial crab meat from sushi bars. The shrimp here was far from that rubbery texture and taste that you often get from imitation crab meat. This really tasted and felt like shrimp! The lumpia was again delicious but this time I noticed the seasoned soy ground beef. Very nice touch.
Vegan Fried Shrimp
Vegan Lumpia
 For our main course, we went with the Chicken Adobo, Kare-Kare and the Bistek. Now, I can truly say that I am an adobo expert, having competed in Throwdowns and competitions in the past. So the expectations were pretty high for the vegan version. The bistek came out first and we immediately  began to eat...after FOODSPOTTING of course! The tofu had a ton of flavor and the veggies had the crispness that I look for. Many times bistek is over cooked and under seasoned but the No Worries counterpart was far from that.
Vegan Bistek
 Next came the Kare-Kare and the Adobo courses. I have always been used to having my kare-kare with oxtail and using a fair share of shrimp paste. You know, I really didn't mind the vegan version nor did I need to add the bagaoong for flavoring. The same went for the adobo which had bold flavors and great texture.
Vegan Kare-Kare
Vegan Adobo
 No Worries Filipino Vegan Cuisine breaks the mold of what is considered traditional. It focuses on flavor and provides a healthier alternative for diners. I really appreciate that...and my body appreciates that! I do have to say that in the 30 days that of dieting and a change in my lifestyle, the dr. has been given a clean bill of health and all signs of diabetes are gone. All without meds or any treatments. I'm in better shape and healthier than ever, thanks to healthier eating and miles of running. And now, with the help of restaurants like No Worries, I can keep enjoying my favorite type of food...without NO WORRIES. I will definitely be back for more.

Read more about No Worries and Chef Jay-Ar Isagani Pugao in an article from Eastbay Express
Restaurant info:
1442 Franklin Street
Oakland, Ca 94612
(510) 444-4466
Monday - Friday:
Lunch: 11am - 3pm
Dinner: 5pm - 9pm


No Worries on Urbanspoon