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Video: Filipino Foods ('California Gurls' Parody)
"I know a place where the foods is always better"—and that place is the Philippines. If you've tasted the joys of lechon, chicken adobo, sinigang, and lumpia, you know Filipino food is worth singing about, in this case as a cover of a Katy Perry song. [Warning: Contains lots of autotune.]Behind the Scenes with an L.A. Food Trucker: A Day in the Life with The Manila Machine
There's nothing glamorous about running a food truck in Los Angeles. Nothing. Sure, there's much comfort in seeing our customers' satisfied grins after they've eaten and enjoyed Filipino food from The Manila Machine. But few people realize how much love and sacrifice goes into the day-to-day of operating L.A.'s first Filipino food truck. So here's a look at a typical day with me and The Manila Machine.Behind the Scenes with an L.A. Food Trucker: Manila Machine Filipino Food
I won't say there are no great Filipino restaurants here in the United States (there are) but they are few and far between. Even in Los Angeles of all places. Over the past few years, I've been attempting to unlock some of these mysteries by researching and writing about Filipino food on my blog, Burnt Lumpia. But in order to bring a greater awareness and appreciation of Filipino cuisine to the rest of the world, or at least to Southern California, I had to actually start a food truck.Nuts for Filipino Comfort Food: Kare-Kare
"Every family's kare-kare is a little different." [Photographs: Lee Zalben] Kare-Kare View the complete recipe here » I used my recent diving trip in the Philippines as an opportunity to taste firsthand how Filipinos have woven peanuts into their culinary tradition. A few weeks ago I wrote about a disappointing chocolate peanut doughnut from Mister Donut I had at the airport in Manila. In all fairness to Filipino food enthusiasts out there, I should have started with this story. In Cebu, an island in the southern Philippines, I stayed at the Shangri-La's Mactan Resort & Spa and was excited to meet Adolfo Lopez, the hotel's executive sous chef. When I told chef "Dolf" that I wanted to try some peanutty...How to Torture an Eggplant, or Make Tortang Talong
[Photographs: Burnt Lumpia] The alternative name for tortang talong as "tortured eggplant" (real translation: "eggplant omelet") intrigued me. How is it tortured? Marvin of Burnt Lumpia outlines its creation: It starts with a full-body charring, then the skin is peeled off, the flesh is "mooshed and flattened," and then it's dunked into a egg bath, topped with ground meat, and pan fried to a crisp. Sounds delicious—the eggplant gives itself up for a good cause. Related Blogwatch: Duck Adobo Confit Dinner Tonight: Adobong Na Manok Dinner Tonight: Chicken Adobo Grilling: Filipino Barbecue...Guide to Filipino Vinegars
Reading Marvin's post on Burnt Lumpia about different types of Filipino vinegars (or "suka") makes me wish I knew more about Filipino cuisine and ate it more often. Marvin may not be able to feed me through the Internet, but at least he can teach me more about Filipino food: The prevalent use of Suka (sooh-kah) is due in large part to the extended shelf life bestowed upon goodies cooked in vinegar—a necessary culinary 'voodoo' needed for tropical climes during the days of pre-refrigeration. But aside from its preservative powers, we Filipinos also just happen to like the elevated flavor punch that vinegar provides—that certain Asim (sourness) that we love oh so much in our food. He describes palm vinegar,...Making Spicy Sizzling Sisig, or 'Sizzling Pig's Face,' with Ossabaw Pig Parts
First it's pig parts, then it's sisig! Photographs from Burnt Lumpia. How could you not want to read a blog post titled "Five Point Pork Exploding Heart Technique"? In this latest post from Marvin of Southern California-based food blog Burnt Lumpia, he unboxes a special package he received last week: a cooler filled with heritage breed Ossabaw pig parts, specifically belly, jowls, and ears. To celebrate the joyous bounty of pork, he will turn the parts into five delicious, pork-centric Filipino dishes to be enjoyed by his wife and him as the rest of us on the Internet simple stare and drool. The first dish he makes is the porkalicious spicy sizzling sisig: Sisig is a spicy and sourish...Grocery Ninja: Fatty, Preserved Crab Roe: Not PETA-Safe
The Grocery Ninja leaves no aisle unexplored, no jar unopened, no produce untasted. Creep along with her below, and read her past market missions here. I know it’s only April, but this may be my food find of the year. Tiny, freshwater crabs—each barely two inches across—are soused with water, sprinkled with Kosher salt, and stuck live in the fridge. Hours later, they’re skillfully pressed and prodded to extract a grainy, coral paste that Pinoys like to mix with freshly steamed white rice, its richness cut through with a generous squirt of calamansi juice—a poor (or busy) man’s paella, if you will. The thing is, I’m not positive what the gorgeously creamy, salty, slightly tangy stuff is. My bottle says...Cheatin' on La Caja China with Tosilog
For those of us without backyards, it’s tough to sate a hankering for moist roast pork with shiny laquered cracklins. As much as I’d like to park a Caja China in my Chicago condo and vent the porky smoke out to the street, I’m afraid the hundred year old timber trusses, which happen to be as dry as an AA convention, would somehow spontaneously combust. So it’s with great relief that I can at least head up to the north side and drop maybe the best $6 of my week for some tosilog at Tapsilog at Iba Pa....Hot Topics: Technique of the Week | The Food Lab
Today's Specials
8 Delicious Chocolate Cakes and Pies for Valentine's Day
Some might say that chocolate on Valentine's Day is about as unoriginal as you can get. We all remember the first heart-shaped box of overly sweet chocolate bonbons from grade school Valentines. But chocolate gift-giving needn't be a cliché. This year, let's bake our sweethearts chocolate cakes and pies instead! Here are 8 delicious recipes perfect for celebrating your love (of chocolate.)
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BraveTart: Make Your Own Butterfingers »
Sandwiched: Crisp Grilled Cheese »
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