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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Learn Lumpia, Filipino Cooking Classes, What!

Lumpia Love!

By Karena Apollonya Ebora Higgins

Lumpia is, hands down, the house party favorite. I have never thrown a shin dig and had left over lumpia. It just doesn’t happen.  They are the petite, meaty version of a Chinese egg roll. Lumpiyang Shanghai, its “government” name, are deep fried finger foods stuffed with a delectable blend of ground pork, minced onions, sweet  raisins, chopped garlic, garlic powder, fresh ground black pepper and soy sauce. Eggs bind the raw mixture.

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Bowl A’ Tinola; Filipino Chicken Soup

Chicken Tinola

Chicken Tinola

My mom can’t cook. She certainly can’t cook Filipino food. My experiences of Filipino food were through other members of our family or the “Y’ayas” and the “Titas”. The Y’aya is equivalent to the American version of a nanny, except they often stay and transition with the family until they are older.  Tita is a term for auntie, although they are not always related. These ladies were in charge of not only the household, but the heart of the home, the kitchen. Their meals were often dishes they had brought with them from the homeland i.e. Adobo and Sinigang

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Pig Parts Popcorn; Happy Halloween Witches!

Pig Parts Popcorn; Happy Halloween Witches!

By Karena Apollonya Ebora Higgins 

Candy candy and more candy, I can feel the diabetes already, but don’t fear, I’ve got an alternative that’s just as delicious. Yes Honey Boo Boo, it’s Pig Parts Popcorn. The  savory buttered kernels made their debut  last Friday at The Rhyme Along’s Halloween Edition of Hip Hop Karaoke. The party was off the 2 Chainz and everyone, even security, devoured PP&B’s salty snacks.  It was such a good night. The costumes were creative and the piggy treat bags were too cute. 

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Food & Wine & Voting; Pig Parts Rubs Elbows with Top Chefs

Food & Wine & Voting; Pig Parts Rubs Elbows with Top Chefs

Summer’s almost officially over,  booooo. Here’s a recap of one of the best events we attended during the break, and what we have planned to end the summer right.

In August, we had a chance to hit up Food & Wine’s Asian Night Market . The event was held in front of the NOKIA theater downtown, “you fancy huh?“.

We were welcomed with a bright red carpet, a step-n-repeat and empty, to-be filled wine glasses. There were so many booths and so many comforting aromas, we didn’t know where to start. First on our list was cuisine a la Zimmern, a shredded beef slider. Chef Andrew was actually there, actually cooking and actually friendly. He loved, loved, loved the PP&B tee shirt we gave him.  The other top chefs took positions, manned their stations and it was on like donkey kong!

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Flippin’ What? Flippin’ Who? – FLIPPIN’ YOLK Truck enters the scene

Flippin’ What? Flippin’ Who? – FLIPPIN’ YOLK Truck enters the scene

I attended the  first FPAC  20 years ago when I was a SIPA kid (I am now buying a rocking chair and subscribing to AARP). Through the years I’ve not only been a guest of the FIL-AM event, but I’ve participated as a vendor who successfully sold my Pinay Clothing gear (one of the first ones out there…check, check y’all).  This year I wanted to show some love and represent for PP&B. I decided that early Saturday morning, right when festivities began, I’d  find myself some good Filipino-style breakfast. Enter the fabulous Flippin’ Yolk food truck.

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Look Fresh to Death; PP&B New Rice Cooker Tee

Look Fresh to Death; PP&B New Rice Cooker Tee

Is it Fall already? Not quite and it especially doesn’t feel like it with this freagin hot ass weather, but you can still get geared up for Fall with our newest rice cooker tee! It was a year ago when PP&B held the first ever Filipino Food & Beer Tasting. The event  not only showcased a delicious Filipino menu and  tasty local brew, it debuted our “pork-the Filipino way” tees and totes! They were such a hit, we decided to commemorate that shindig with another original design! Check the Shop!

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Banana & Coconut Sea Salt Muffins

Banana & Coconut Sea Salt Muffins

Don’t you hate when you have too many bananas and they’re all about to go bad? I bet you’ve said, “perfect time to make banana bread!” Then you thought about it and how much work it actually takes to bake something and said ” f*ck it” and threw the soft black mushy bananas in the trash.  Well this is the recipe you should use the next time you’re faced with such a dilemma.   I used a recipe that actually called for 4 ripe bananas.  Crazy because  that’s the exact amount I had.  Wha!  I added unsweetened shredded coconut to give it that island flavor, mayonnaise for extra moisture (yes, mayonnaise) and finished the muffin tops with sea salt. So freagin good.

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