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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Fresh Slider for Spring; Bacon-Salmon-Pandesal

Pandesal with Bacon, Salmon & Greens

Pandesal with Bacon, Salmon & Greens

It’s been over two years since I started this beast of a blog. In that two years, we’ve met lots of food folks, attended interesting foodie events and tested lots and lots of fucking recipes. To commemorate our anniversary we’re uploading a new pic to our FaceBook profile. Finally right? I know, we suck, but not really, we just wanted to replace that tasty lumpia cover shot with something expressive of where PP&B is today. So here’s what we created, a bacon-salmon pandesal slider. It’s a perfect combination of all of the ingredients we love and it’s cray easy to put together. Enjoy and keep it fresh with Pig Parts & Beer.

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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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Filipino & Japanese Join Forces; Philippine Eggplant, Manila Mango & Soba Noodles

Philippine Eggplant, Manila Mango & Japanese Soba Noodles

Philippine Eggplant, Manila Mango & Japanese Soba Noodles

By Karena Apollonya Ebora Higgins

Did any of you watch “the Great Raid”?  OMG, its so good. Lots of folks slept on this flick, but if you want to watch a great movie with Benjamin Bratt, James Franco, a nostalgic depiction of the city of Manila and Filipinos kicking ass in World War II, peep it. The Americans and Filipinos don’t mesh well with the Japanese in the film, but hopefully we’ve moved on. In this recipe, we have. In fact, we’ve  joined food forces. What better way to get all kumbaya than with eats?  Fruity, creamy, Manila mangoes and musky grilled Philippine eggplant are mixed with Japanese Soba Noodles and gently tossed in sweet and spicy vinegar. The dish is colorful and harmonious. The final touches of fresh and fragrant bright green cilantro and parsley are EVERYTHING. It is balanced and beautiful, like life should be.  MAKE FOOD, NOT WAR.

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Short & Sweet; Banana Coconut Cake

Whole Banana Coconut Cake

Banana Coconut Cake

Lemonade, the cafe/lunch counter, is one of my favorite spots. They make salad look so darn good. I’m pretty proud of myself and my choices up until I hit the register. That’s where they get me. Those refrigerated glass boxes are strategically placed and packed with sweets and treats aka my kryptonite. Macarons, cupcakes and blondies fill the shelves, but my favorite is spinning in the well lit display case. It’s the layered banana cake. The bananas taste fresh. The cake is always moist and the frosting is slightly tart creamy cheesy goodness. I order it almost every time. I’m so in love with this slice of heaven that I decided to make my own version, tricked out of course.

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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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TOCINOLIO; Filipino Spaghetti

Pasta & Tocinio Unite

Pasta & Tocino Unite

by Karena Apollonya Ebora Higgins 

I love Ina Garten. She makes food look so simple and delicious. Recently, I caught the “chef” episode. She goes around asking chefs what they cook for themselves at home. There were several tasty dishes, but the one that stood out was the pasta olio, simply put, pasta with olive oil. With the exception of the Parmesan, I had all of the ingredients in my pantry. I decided to give the recipe a twist and a try. I added that Filipina flavor, TOCINO! So for my version, Pasta Tocinolio, I added chopped tocino and sprinkles of fresh lemon juice. The annatto marinated pork adds a light and smoky sweetness to the spaghetti entrée.  The lemon gives the entire dish that fresh sour punch.  It’s perfect for lunch or dinner.

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Don’t Stay SUKA Free; Filipino Vinegar

 

Kinilaw, Filipino Ceviche

Ceviche

by Haydee Vicedo

Suka (pronounced soo-ka)  may sound like a figure skating move Michelle Kwan’s about to attempt successfully – “and Kwan landed that triple suka beautifully…”; but it actually means Filipino vinegar. Yes, Michelle landed those triple salchows like nobody’s business, but she was definitely not  aiming for vinegar. Suka, along with patis (fish sauce), toyo (soy sauce) and bagoong (fermented fish/shrimp), is one of the main staples of the Filipino pantry. If you’re making Filipino food, you have suka somewhere in your kitchen. And if you have suka in the kitchen, you probably have at least one or two of the many varieties out there. Some are named after their place of birth –  Sukang Iloko is from a region in the Philippines called, you guessed it, Ilocos, a la New York cheesecake. Others, meanwhile, get their moniker from the plant/tree they originate from. Sukang Tuba, for instance, comes from coconut sap, while sukang nipa (also known as sukang paombong) derives from the nipa palm. The latter is probably the vinegar most widely used in Filipino cuisine. And because you asked so politely (you didn’t know it but you did), we’re going to name just a few of the many delectable dishes in which suka’s presence reigns supreme.

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Oodles of Noodles: Celebrate Chinese New Year with Pancit

 

pancit canton filipino noodles

Pancit Canton, Chinese-Filipino Noodles

By Haydee Vicedo

Chinese New Year is just a few days away and there isn’t a more delicious and appropriate dish to serve and eat than pancit.  Filipino cuisine is a combination of many influences, with one of the biggest coming from the most populated country in the world, China. Quick history lesson for those who don’t know, the Chinese entered the Philippines for trade purposes in the 1600’s, bringing with them noodles. Oodles and oodles of noodles. Since Filipinos are such creative folks, we made about eight million (give or take a few million) versions of pancit. It has since become one of the most well-known Filipino dishes in the world, right next to adobo and lumpia. Noodles (or pancit) symbolize “long life” for many folks in the Philippines, thus many households serve a batch during special occasions, including birthdays, (Gregorian calendar) New Year and, of course, Chinese New Year.

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