Grab ‘Em By the Balls; Filipino Soup Series, Sweet Porridge-Ginataang Bilo Bilo

Can this election be over already? I’m so ready to decorate, cuddle up with my Netflix and plan the holidays. This is supposed to be the time of year we celebrate being together. PP&B has been highlighting the savory side of things  in our soup series, but  we wanted to take a moment, reflect and add something sweeter, a dish that symbolizes unity.  Ginataang Bilo Bilo is that hug in a bowl we all need right about now. This porridge  is created by cooking rice flour balls (bilo-bilo), jackfruit (langka) and sago pearls (tapioca) in coconut milk (gata). Adding yams or corn are also options. I have fond memories of rolling the rice flour mixture into soft round pillows.  It’s warm, creamy and chewy, perfect for chilly weather. Kawaling Pinoy has a great recipe and beautiful pics.

Sweet Rice Porridge

Sweet Rice Porridge; Ginataang Bilo Bilo



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Souping is the New Juicing; Filipino Soup Series-Beef Nilaga

Summer’s over and so is “juicing”, Thank The Lawd. Juicing, albeit, super good for your guts, is super hard to do. I tried it a couple of years ago, and yes, I lost a little weight, my eyes were clearer and my skin looked good, but I was dizzy and damn near starving. I was really hungry both,  mentally and physically. I threw in the organic yoga towel on the 4rth day. Don’t get confused,  giving your digestive system a break from time to time is totally awesome and sometimes recommended by GI doctors, but juicing, especially with its lack of fiber, isn’t for someone like me, who suffers from IBS-constipation(overshare). Souping or souping+animal protein, on the other hand, seems attainable, not for an extreme amount of time, but maybe,  for a specific goal i.e. more energy, clearer skin, better sleep etc. Souping is a cleanse, featuring soup made from wholesome ingredients. It’s  meant to detoxify and nourish your body while reducing inflammation and promoting circulation. Unlike juicing, souping has a lower glycemic index, which stabilizes your blood sugar….and it happens to be  the perfect time to start souping. Chilly weather is a comin’, the Halloween decor is up and pumpkin spice lattes are being served. Before you know it, your summertime bikini body will transform into a heavy winter coat. Let’s prevent this heartache all together!  Let’s SOUP, the PP&B way!

Ingredients/Nilagang Baca

Ingredients/Nilagang Baca

Our series kicks off with  Nilagang Baca or Boiled Beef Soup. The ingredients are so simple that you’re not going to believe the delicious, yet complex flavor. PP&B’s  version is a slight variation of a recipe we borrowed from Panlasang Pinoy. For you vegetarians, omit the beef, add hard tofu and more of your favorite vegetables, ie. green beans and bok choy. In case you were wondering, we do not have a pressure cooker.  We  used a Le Creuset stock pot.


  • 2 lbs. grass fed beef short rib
  • 1 medium cabbage, chopped
  • 2 medium sweet potatoes or yams, quartered
  • 1 large white onion, halved
  • 1/2 cup Patis aka fish sauce
  • 4 garlic cloves crushed
  • 4 cups beef broth
  • 4 cups water
  • 2 tablespoons coconut oil
  • Salt and pepper to taste
In large stockpot, on medium heat, add coconut oil. When oil is hot, add garlic and onions. Let brown and become fragrant.
Add water and broth, fish sauce, salt and pepper and bring to boil. Add beef short ribs to boiling water. cover and bring to boil. reduce boil to simmer. Let simmer for 1 hour or until meat is tender and bones are falling off.
Remove short rib bones. Use skimmer to clean floating bone residue.
Add quartered yams.  Add additional water if necessary to cover yams. Bring water back to boil, then add quartered cabbage. Add additional salt, pepper and fish sauce to taste. Bring back to boil.
Reduce heat.
Nutrition Information
Serving size: 6
Bonus Info on these wholesome ingredients, according to Wellness Mamma:
Bone Broth is easy to digest, contains collagen which supports hair, nail and skin health and glucosamine for joint health. It also contains important amino acids such as proline, glycine and glutamine.
Cabbage is high in fiber, which is great for colon health. It is also high in vitamin K, sulforaphane, keratin, potassium, which is great for blood pressure and helps lower blood sugar.
*PLEASE CONSULT W/ YOUR DOCTOR, PSYCHIATRIST, BOO, BAE and MAMMA before you do any diet or new meal plan. 
Good Luck, Send Us Updates and Tag Us on Instagram.
Glad to be back,


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Keeping It Fresh; Out Dated vs. Updated


Malaki Box from FlipCrateFoodie

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 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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Watermelon Salad with Calamansi-Patis Dressing

Watermelon Salad with  Patis

Watermelon Salad with Patis

Many of you are getting summer started this Memorial Day Weekend. Any of you rollin to a picnic or barbecue?  If so, we’ve got the bomb ass pot-luck dish, Watermelon Salad with Sprinkles of Patis. Imagine sweet, juicy watermelon tossed in rich salty fish sauce, sharp lime and sour calamansi juice, peppery cilantro, honey and thinly sliced red onion.WTW! This recipe is so freagin easy, there really is no excuse. The hardest thing is cutting that annoying watermelon rind. This side dish is super fresh.

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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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Condensed Milk Pound Cake with Calamansi Drizzle

Sweetened Condensed Milk   Pound Cake

Sweetened Condensed Milk
Pound Cake

By Karena Apollonya Ebora Higgins

Man oh man, there’s nothing quite like sweetened condensed milk.  Sweetened Condensed Milk is a special blend of milk and sugar that has been dissolved using a vacuum process.  I just love it If I didn’t feel so damn guilty about possibly causing myself some form of diabetes, I’d probably drink a whole can every day. No, seriously, I would, but since I choose not to onset an illness, I’ve come up with a moderate way to get my liquid crack. It comes in slice form, a slice of a pound cake that is! LOL. Y’all thought I was going to get all low cal, low fat on you. Nope,  just an alternative version with smaller portions, ya’ heard.  Condensed Milk Pound Cake with Calamansi, yes Calamansi,  Drizzle.

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Love For Leche Flan; Baker Kristine de la Cruz


Original Leche Flan  Photo: Let Me Eat Cake

Original Leche Flan
Photo: Let Me Eat Cake

By Karena Apollonya Ebora Higgins

Kristine, co-owner of Creme Caramel LA,  and I met a couple of years ago. She had a small sweetly -intoxicating booth at Unique LA.  It featured two of my favorite  desserts, bread pudding and Filipino  leche flan. I had never tasted flan this good and with such a variety of flavors.   I’ve forced her to be friends with me ever since.  I got a chance to sit down with the self professed “bread pudding maker” to chit chat about life, love and leche flan.

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Filipino Flavored Gifts For Your Boo

Sea Salted Chocolate Caramel Bars
Photo: Coastal Home

By Karena Apollonya Ebora Higgins 

Going “out” on Valentine’s Day can be a lot of pressure. That shit can be bananas. I avoid the headache and settle for tasty take out, Netflix and my boo.

Although I’m over the “going out” part of V-Day, I’m not really above the gift getting. I love me some swag!  If you’re punching yourself trying to figure out WTF to buy for moi or  your hubby or baby’s mamma, life partner,  side- piece, jump-off or whomever, don’t pull your weave out just yet.

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