Introducing Phlavor Profiles! A New Podcast About Filipino Food

Pig Parts and Beer presents a new podcast Phlavor Profiles, a podcast hosted by Karena Higgins of Pig Parts and Beer Blog. Karena connects with Filipina and Filipino entrepreneurs, restauranteurs and innovators in today’s food spaces. Karena and her guests will have lively, in depth conversations, about how Filipino culture is influencing food and food spaces.

We are just getting started, take listen to the season preview, Episode 1 preview, and our very first full length episode where Karena sits down the Ginger Dimapasok, owner of Cafe 86.

You can find the podcast on all major podcasting platforms

 

Or listen to it here:

Season 1 Introduction



Episode 1 Teaser


Episode 1: Karena Talks with Ginger Dimapasok, Owner and Founder of Cafe 86

Karena sits down with Ginger Dimapasok the owner and founder of Cafe 86. They talk about the beginnings of Cafe 86, the growing Filipino Food movement, entreprenuership, and so much more.

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Keeping It Fresh; Out Dated vs. Updated

FlipCrateFoodie

Malaki Box from FlipCrateFoodie
Malaki=Big

I hate to admit this, but, the other night, I had to throw out some Filipino food because it was too, wait for it, greasy. Ugh, there, I said it. I know, I know, I’m an A-hole. Here I am talking all this garbage about promoting Filipino food and the positive perception of it and I  perpetuate the stereotype by calling it greasy. I could have not mentioned it at all, right? No! Not right. This blog is about changing thangs, changing perceptions and changing what we value. It’s about making choices to do better because we know better in hopes to influence others to do the same.

Here’s what happened. Earlier this week, I made a special trip to the “Filipino Market” to get food for the week, supplies for my new recipe posts and keep the momentum going for this refresh of PP&B. As I strolled around the store I noticed how pleasant it smelled, despite the fact that it’s a Seafood Market. I also noticed the meat and fish looked fresh and there was a lovely large produce section. It was great. Unfortunately, I also noticed the HUGE amount of PROCESSED goodies. There were so so many sections full of sugar laden snacks. They all looked so sweet and addictive, my mouth started to salivate. My liver continued to scream. I managed to stay focused. These high fructose delights were staying on the shelves. Instead, I opted for to-go (point-point) options from “The Grill”.  Pork Adobo, grilled Tilapia, BBQ chicken and Dinuguan made their way onto my ticket order and into my basket.

styrofoam containers 2

Styrofoam Containers

I was so excited to get home, warm up some rice and unpack those crappy yet familiar styrofoam containers of yummy goodness. I made myself a plate and inhaled the oil-soaked food. It wasn’t long after that the reflux started. I did not feel well and I did not have a good night’s sleep. The next morning the reflux had subsided and although I wanted to save myself the trouble of cooking and  not waste the money I had spent the day before, I had a choice to make; do I eat the rest of this food, which made me feel not so great or do I choose better? I compromised and elected to keep the BBQ sticks and tilapia.  I reluctantly threw out the glistening adobo and strong smelling dinuguan

Why was this so hard to admit? Why am I conflicted  and why the am I judging myself so hard?  It’s because I love my culture and criticizing food or specifically the Filipino food experience, albeit, constructive, is often interpreted as negative or inauthentic or dare I say, selling out. Well I’m here to tell you it’s not. You can love love love your Tita’s bibingka and wish she used raw sugar instead of white and a little less of it. Those things can exist simultaneously. Demanding higher quality ingredients, insisting there be thoughtful presentation, superior customer service and applying health conscious cooking techniques is not untraditional or phony. It’s smart and earned and deserved! Commenting on, and improving on, these aspects of home made or fast casual Filipino food will continue to shift the perception of Filipino food from a negative one into a positive one.  That was my struggle. What was I telling myself about Filipino food if I was throwing it out? That it was no good? That we’re no good?  No!  I’m saying that this particular version of Filipino food and service, although convenient and most of the time tasty,  is out-dated. I’m saying that I’d like to support and promote the up-to-date versions.  So from this point forward, Pig Parts & Beer will do our best to focus and popularize that Fresh Filipino Flavor.  We still intend to give props to the old school businesses that have held the Filipino American community down for decades, but we intend to keep it moving and keep it fresh with new interviews, original recipes and inspiring stories from this generation’s innovators, artisans, creators and trail-blazers.

FlipCrate Foodie

FlipCrate Foodie

 

Glad To Be Back :)

Karena aka PP&B

 

FYI: We just signed up for FlipCrate Foodie, a monthly subscription to curated Filipino foodie snacks. The great design and innovation were our motivators. We’ll keep ya posted on what we think of the crates themselves.

 

 

 

 

 

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Filipino Food Tour Part Deux; Creme Caramel LA

We’ve told you over and over that our homie, Kristine De La Cruz, makes the best leche flan. Its super smooth, ultra creamy and de-freagn-licious. Her company, Creme Caramel LA, has become a So Cal farmers market must-have. I decided to introduce my blogging buddy Amy Shuster of Backyard Bite for the low down on all things custard. Check it out:

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Those Pigs Got Smoked!;Horse Thief BBQ

Horse Thief's Anthony Chin

Horse Thief’s Anthony Chin

By Karena Apollonya Ebora Higgins

Filipinos and BBQ just go together like Indians and curry, like Japanese and Sushi, like Koreans and Kimchi,  so a Filipino owned BBQ spot is nothing out of the ordinary. What is shocking is, well, there are a few things: 1. they don’t use sugar in the “marinade” (Are you sure y’all are Filipino?)  2. There’s no direct flame used to cook the meat 3. The restaurant space wasn’t an after thought.  It is adorable and perfect for our So. Cal weather. It’ll be even better when they open the bar. Booze and BBQ!

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Filipino Food Tour with Backyard Bite Part I

Karena & Amy Eating Turon

 

It’s been a hot minute since we posted up a video, like 2 freagin years! It’s only because we like to get shit  right and we did.  With the help of uber blogger Amy Shuster aka Backyard Bite, we’ve got a hot one for you.  Pig Parts took Backyard on a tour of some of our favorite spots for Filipino grub and goodies. First, we hit up United Bakery in Silverlake. Owner Andrea De Guzman drops some old school 411 about her “hood”, what Filipinos eat and why she’s not “playing around”. Check out the video and watch us throw down like dainty beasts.

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Meet Mark, The Filipino Half Of Kogi BBQ

Mark chats with PP&B

Mark Manguera chats with Karena Higgins of Pig Parts & Beer

Mark Manguera prefers to stay under the radar and out of the spotlight when it comes to many things KOGI BBQ. That’s right, this Filipino dude is the other half of the bulgogi-kalbi-taco empire. We had a chance to catch up with Mark at Cafe 101 in Hollywood. He dropped some serious food for thought. Check out why Mark thanks the recession, gives drinking props and advises all entrepreneurs to do this before they start.

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Chef K Can Cook; Khristianne Uy

Chef K Roars!

Chef K Roars Onto The Culinary Scene!

By Karena Apollonya Ebora Higgins 

At a glance, Chef K looks hard, like a bad ass, and you know what, she is, but under the fierce make-up and butcher knife tattoos, Chef K’s a real sweetie. We met up at The Little Next Door and talked ish about everything, including her dad’s wack relocation tactics, bullshitting on the TASTE  and why she feels like the richest mother fucker! 

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Meet the Adobo Ho, Chef Jade Gaje

Chef Jade Gage

Chef Jade Gaje

By Karena Apollonya Ebora Higgins

Jade Gaje was the catering queen for one of LA’s most popular downtown eateries, but in 2010, she decided to break out on her own. We got a chance to spill the tea with THE JADE CHEF about many things, including the crazy massage moment that changed everything, her love of the .99 Cent Store and why she calls herself, The Adobo Ho.  

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Slangin’ Siopao in Silverlake; Boss Andrea De Guzman

 

With Boss Andrea De Guzman

WIth Boss Andrea De Guzman

By Karena Apollonya Ebora Higgins

United Bread & Pastry  has been anchored in the same spot off of Sunset for over 27 years, and although the De Guzman Family has watched their Silverlake neighborhood go through changes, their traditional Filipino baked goods remain old skool. I had a chance to chat with Andrea De Guzman aka Tita. She dropped knowledge, including her  unique approach to marketing,  how the fear of getting busted was a good thing and why bigger is not always better.

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