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Entries tagged with 'Filipino'

Coconut, Vinegar, and a Whole Lotta Pork: An Introduction to Filipino Cuisine

Drew Lazor 36 comments

In restaurant circles, the dreaded F-word—fusion—is usually reserved to describe some sort of disparate multi-culti combination, like sauce soubise on top of tamales. But in the case of Filipino food, there's no stronger term to capture the essence of Asia's most unique, idiosyncratic, and underrated culinary tradition. More

Dinner and a Song: Papa's Kitchen Serves up Fine Filipino

New York Paul Yee 2 comments

In the Philippines and at Papa's Kitchen, karaoke is not a gimmicky sideshow for diners to gawk at, but a deeply ingrained part of a culture that values the ability to carry a tune. It's put to good use at this tiny restaurant that also serves some commendable Filipino cooking. More

Slow Cooker Filipino Pork With Garlic Fried Rice

Serious Eats Jennifer Olvera 33 comments

This simple slow-cooker adobo pork with garlic fried rice is tangy, comforting, and delightfully fragrant. More

Find Filipino Groceries at Johnny Air Mart in the East Village

New York Clara Inés Schuhmacher 7 comments

Alphabet City might not be the first place you'd think to look for ingredients from the Philippines. Nevertheless, that's where you'll find the Filipino market Johnny Air Mart—on Avenue A, just south of 14th street. Ricky, the general manager, explained why: "In Stuyvesant Town, there are lot of Filipino. And nurses from NYU, Beth Israel, area hospitals, there a lot of Filipino nurses. This area is the main Filipino area [in Manhattan]." More

Sardines in Spicy Tomato Sauce from 'The Adobo Road Cookbook'

Serious Eats Kate Williams Post a comment

For Marvin Gapultos, canned sardines in tomato sauce were the ultimate bachelor comfort food. These days, however, he has ditched the can for a fresh version featured in his new cookbook, The Adobo Road. His sauce is a perfect example of the melting pot of culinary influences in the Philippines: tomatoes from the Americas, smoked paprika and white wine from Spain, and fish sauce and calamansi lime juice from Southeast Asia. Fresh sardines quickly broiled atop the fragrant sauce are a step above the canned variety and just as effortless to prepare. More

Filipino Spaghetti Sauce

Serious Eats Joshua Bousel 5 comments

It may be kids food, but I can't help but love this overly sweet tomato meat sauce peppered with hot dogs. More

Date Night: Kuma Inn, Speakeasy Eats on the Lower East Side

New York Jessica Allen and Garrett Ziegler Post a comment

To eat at Kuma Inn, first you have to find it—on the second floor of an unmarked building on Ludlow Street. You could call it a speakeasy, or a reward for persistence, or the best possible outcome of climbing up a staircase with no idea what's at the top. More

First Look: Pig and Khao

New York Carey Jones 3 comments

The Fatty Crew Hospitality Group (Fatty Crab, Fatty 'Cue...) is well-established in New York in its particular form of Southeast Asian restaurant, true to the flavors of the region if not always specific dishes, food taken seriously but served in essentially casual restaurants, with a sense of humor and plenty to drink. Pig & Khao, the first restaurant from former Top Chef contestant Leah Cohen (in partnership with the Fatty team), falls neatly into that genre. More

Date Night: Grill 21

New York Jessica Allen and Garrett Ziegler 3 comments

Grill 21 says it serves Asian American fusion in Gramercy. In reality this tiny, no frills spot specializes in Filipino food, and its location, on East 21st Street between First and Second Avenues, doesn't quite qualify as Gramercy. But it does make for comfortable eating, with some dishes familiar, some pleasantly new. More

Tocino (Filipino-Style Grilled Cured Pork)

Serious Eats Joshua Bousel 4 comments

There isn't much to Filipino-style tocino—just thinly sliced pork shoulder cured in salt and sugar for a few days—put the sweet, chewy Filipino breakfast meat that results is amazing, especially when paired with some garlic fried rice and egg. More

Grilling: Chicken Inasal

Joshua Bousel 1 comment

The Philippines presented me with the option of eating an almost all-pork diet everyday, every meal (ahem, lechon). While in theory this sounds fantastic, I found myself taking the few opportunities to throw other animals into the mix. This led me to discovering chicken Inasal—a basted grilled chicken where calamansi and vinegar go a long way to create this tangy, crisp skinned chicken. More

Chicken Inasal

Serious Eats Joshua Bousel Post a comment

Calamansi and vinegar go a long way to create a tangy, crisp skin in this Filipino grilled chicken recipe. More

Sauced: Mang Tomas (Filipino Pork Liver Sauce)

Sauced Joshua Bousel 5 comments

This sweet and tangy Filipino pork liver sauce is a fit pairing for crispy and juicy lechon--roast pig. More

Mang Tomas (Filipino Pork Liver Sauce)

Serious Eats Joshua Bousel Post a comment

This sweet and tangy Filipino pork liver sauce is a fit pairing for crispy and juicy lechon—roast pig. More

Grilling: Lechon Liempo (Filipino-style Roasted Pork Belly)

Joshua Bousel 7 comments

Lechon liempo takes the tastiest portion of the swine—the belly—and gives it the slow-roasted treatment that results in succulent meat and crackling skin. It's enough to just roll up a piece of belly and put it on the spit, but I took the extra step of seasoning the inside with garlic paste. More

Lechon Liempo (Filipino-style Roasted Pork Belly)

Serious Eats Joshua Bousel 2 comments

Lechon liempo takes the tastiest portion of the swine—the belly—and gives it the slow-roasted treatment that results in succulent meat and crackling skin. It's enough to just roll up a piece of belly and put it on the spit, but I took the extra step of seasoning the inside with garlic paste. More

Date Night: Mama Meena's

New York Jessica Allen and Garrett Ziegler Post a comment

Mama Meena's takes the "family restaurant" part of its name seriously. When we visited, kids sat in the corner and watched cartoons while their parents took orders. The walls are the color of a farm kitchen in the Midwest, the tablecloths checked. The restaurant puts you in a mood, but not the mood. Here, happy eating isn't a cliché. It's best for: a date whose frown you'd like to turn upside down. More

Pork Adobo

Serious Eats Max Falkowitz 2 comments

Adobo is more a cooking style than a recipe. Pork, chicken, fish, beef, or pretty much any protein you want can be adobo'd. Some cooks swear by coconut milk, others consider it verboten. You can add coriander, cumin, and chiles (smoked or fresh), or just stick to classic bay leaf, as I've done here. Even the inclusion of soy sauce is negotiable. There are few rules with adobo, and fewer agreements about what constitutes it. More

Icy Treats in Queens: Halo Halo in Woodside at Red Ribbon Bakery

New York Sara Markel-Gonzalez Post a comment

Halo halo! An icy dessert with all sorts of sweet tidbits, this time from the Philippines. Halo halo is typically shaved ice that is placed in a cup or bowl that has already been filled with various fresh or jellied fruits and beans, then topped with ice cream. More

Sa Aming Nayon: Filipino Fare in the East Village

New York J. Kenji López-Alt 14 comments

At one point a decade or two ago, Filipino restaurants were as common as Momofukus in the East Village. Those days are long gone, but with the opening of Sa Aming Nayon a few months back, we may be witnessing a rebirth. More

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