My Big Ass Sisig Post

Now I am going to talk to you about “sisig.”

Sisig seemed to come out of no where last year. Food trucks, street food carts, and even restaurants starting debuting it on their menus. What IS sisig, first of all? According to THIS Wiki article, sisig “…refers to a method of preparing fish and meat, especially pork, which is marinated in a sour liquid such as lemon juice or vinegar, then seasoned with salt, pepper and other spices.” It is said to have originated in Pampanga, known as the Philippines’ culinary mecca. Fortunately, we don’t have to go all the way to the Philippines to try sisig as we have several options for us in the Bay Area to sample this wildly popular dish.


Pork Sisig
from Ongpin Restaurant in SSF
When I first had sisig years ago, it was from Ongpin in South San Francisco. It was a simple mixture of grilled pork meat, onions, jalapenos in a soy-vinegar sauce. We ordered this sisig for parties, and I thought it was the only kind of sisig out there…until only about 2 years ago when I found out there were so many different varieties.


Pork Sisig with Chicharon and Egg
from the now closed Poleng Lounge in SF
When Poleng was still open in San Francisco, it was the only restaurant that served sisig made with “pork face.” It was also served on a sizzling platter, so some parts were crispy, some were gelatinous, and some were juicy. The addition of crushed pork rinds and egg made it one rich dish.


Tofu Sisig
from Intramuros Restaurant in SSF
THEN! My friends introduced me to Intramuros Restaurant in South San Francisco. This was the first time I had a vegetarian sisig, and I have been hooked ever since. The little cubes of crispy tofu are addicting and since there’s no meat, there seems to be less guilt!


Pork Sisig
from Intramuros Restaurant in SSF
Don’t worry, there is also the pork version for you purists. I loved the tiny bits of crunch left on the hot cast iron. I have also tried their “bangus” (milkfish) sisig, which is also delicious.


Pork Sisig
from Tribu Grill in SSF
Tribu Grill also serves a sisig made with parts of the pig’s face if you'd like to be a little adventurous. There is also a version that is only made with pork meat.


Sisig Taco
from Adobo Hobo, SF
When I saw this preparation, I was floored. Pork sisig is placed on a tortilla and topped with sour cream, chiraronnes, and jalapenos. Trust me, you cannot have just one. These were dubbed by the famous Andrew Zimmern, “food-woody”-worthy.


Pork Sisig Burrito
from Adobo Hobo and Papalote Restaurant, SF
Last December, a notice went out about a collaboration between the Hobos and Papalote. MATCH MADE IN HEAVEN. AdoboHobo’s sisig in a tortilla paired with garlic rice, chicharonnes, and Papalote’s famous salsa. They only sell them on special days, so keep a lookout for them.


Pork Sisig
from Attic Restaurant, San Mateo, CA
Everyone was sad when Poleng closed a year ago, but fans of the restaurant were glad to find out that Chef Tim just moved south to San Mateo’s Attic Restaurant. There, you can find his pork sisig served on a sizzling platter.


Tofu Sisig Taco
from Senor Sisig Truck, SF
When Senor Sisig opened, I knew I had to have a taste. They served a tofu sisig taco with guacamole and lettuce. Perfect for vegetarians.


Tacos
from Senor Sisig Truck
You’re going to see that we’ve been to Senor Sisig numerous times. This time, we had our tacos served with jalapenos for extra crunch and spice.


Sisig Fries
from Senor Sisig Truck
Everyone has heard of carne asada fries. If you’re a fan, try the sisig fries. The grilled meat goes perfect with all the toppings and sinful French fries.


Sisig Nachos
from Senor Sisig
This is my favorite item from Senor Sisig’s truck. I love the crunch of the tortilla chips as well as the chips which have soaked in the sisig marinade.


Sisig Nachos
from Mercury Lounge
Mercury Lounge also has sisig nachos and they are so good. Chef Dom had us over for a dessert tasting one night and brought these over for us. So simple and one of those things that made us wonder, “why didn’t I think of that?” Perfect to have when you’re hanging with your friends and having drinks and good conversation, like the one we had that night.


Pork Sisig
from HapaSF Truck
I was excited to try Chef Pilz’s sisig since he had a good rep at Citizen Cake. The cubes of pork were very tasty and ideal to eat with the steamed Jasmine rice.


Pork Sisig
from JAC in Pacifica, CA
Bub and I came here when we needed some hearty Filipino food. I ordered their sisig and it was interesting to see that they had included egg in the cooking process making an almost silky finish to it. A tangy soy sauce is served for your pouring pleasure. So glad this place is less than 5 minutes from my house.


Chicken Sisig
from Tselogs, Daly City
I tried this for the first time at a party and I just had to try it first-hand at the restaurant. They only have one type of sisig there, which is the chicken sisig, and it is served with a egg-over-easy and garlic fried rice. Just call it “sisig-silog.” I think I may have found my new favorite breakfast. Each diner get their own little hot skillet of the sizzling sisig. It’s inexpensive and quite good.


Sizzling Chicken Sisig
from Sinugba, SSF
If you have a big appetite for chicken sisig, go to Sinugba in SSF. A wedge of lemon and a sprinkling of fried garlic tops a very generous portion of it. It's great to watch the server bring it to the table. The platter is so hot that aromatic steam rises from it and the sound of popping and sizzling causes everyone to turn around and ask, "what IS that?" You can have pork or chicken, or how they suggest it: with BOTH! The pork version aka "Sizzling Augusto's Sisig" has PORK BELLY. Need I say more?


Chicken Sisig Sandwich
from Toast Deli, Daly City
When I first tried this sandwich last week, I couldn’t wait to tell everyone about it. It’s sisig, their housemade Hitter sauce, onions, jalapenos, and a fried egg on a soft roll.


Pork Sisig Sandwich
from Toast Deli, Daly City
The combination of the luscious egg yolk and the tangy sisig is TDF! Get one today! You’ll be thanking me. If you do…give me a call, I might want one, too!

Sisig is of those foods where you can put it on, in, under, over anything and it just makes it better. Whether you eat it in the traditional way with a San Miguel in hand or in a tortilla, you’ll be sure to love this Philippine specialty. Enjoy!

xoxo,
Jo

PS: If you want to see how it's REALLY done, here is a post that my friend Albert at Filipeanut.com published a couple of weeks ago. He's currently in the PI helping with cleft lip/palette operations. Truly an inspiring guy.

Filipino Food News from Jo

*posted from my iDoeverythingonthisthing, so please excuse the typos/auto-correct/grammar*

Last week, I read on Twitter and Facebook that Bistro Luneta was closing due to a slow year. I was saddened by the news because I had just eaten there for the first time in December. John, his wife, and staff were great to our dishcrawl group. It's like meeting a new friend, but having to say goodbye too soon.

I'm hoping that John comes back with a new project. The food, especially the lechon kawali, was delicious. I'm just sorry that I didn't visit sooner and more often.

Looking forward, though, I'm striving for more exposure of Filipino cuisine. As most of you know by now, Tracy and I are teaming up with Chef Dom at Mercury Lounge. A 12-course meal will be served to the 40 folks who have bought tickets for this January 30th event. I will also be unveiling my Tocino Truffles! Bub and I have been wanting to make Filipino-inspired confections, and Dom is giving us an opportunity to experiment. Exciting! Hope to see your gorgeous faces on the 30th. I've seen the tentative menu and it's Filipino food in preparations I've never seen before, but Dom ensures that the flavors we know and love will still be present.

For y'all who aren't able to make it to the Mercury Lounge event, I'm working with a restaurant on the Peninsula for a dinner on Thursday, February 24th! Tracy, our lovely Dishcrawl founder, took the reigns for our first 3 Filipino-inspired dishcrawls, and this is my first time organizing. Serious promise, this crawl will not disappoint! Once I finalize the deets, before the weekend is through I'm hoping, I'll bombard you all with RSVP info. You don't want to miss this one!! The chefs are so talented. The venue is sophisticated. The food is innovative and stays true to Filipino flavors.

So I heard HapaSF is holding two pop-up dinners...one tonight I think. I encourage you to sign up for one. Chef Pilz's food is no joke. I won't be able to make it to them this month, but I hope you are!

2011 has been dope so far! I see tons of new projects to do, new goals to accomplish, and new folks to meet...hope you're one of them!!

xoxo,
Jo

Winter Fancy Food Show 2011

Event: Winter Fancy Food Show 2011
Venue: Moscone Center, San Francisco
Dates: January 16-18 - I attended the 17th and Bub attended the 18th

This was my first Fancy Food Show. Years ago before I started food blogging, I would see these functions on the television and always thought to myself that it would be incredible to attend an event like this. Riding the escalator down to the event floor, I couldn’t believe I was there. I was overwhelmed with how many people were there, how many booths there were, and how much ground there was to cover…but no worries, I adapted in no time.


This is where manufacturers, retailers, and other food enthusiasts get together to see what's new, what's trending, what's good, and what's available in the market. I saw lots of deals being made and most importantly, delicious treats. I made the mistake of not coming in with a plan. For the first hour, I wandered around aimlessly and was too shy to talk to anyone, but got it easier as the time went on. My most memorable was from the following booth:


Plush Puffs
I love their table. They had some interesting flavors to try. The first one was the caramel swirl which I toasted on their little burners. Full of flavor and light. The next flavor I tasted was the maple bacon. Can I just say “wow”? Whoever said bacon is dead is lying to themselves.


Philippine Salts or “Asin”
After a little while in the North Hall, I headed to the International Pavillion in the South Hall where I ran into some friends. We searched for the Center For Int'l Trade Expositions & Missions at Booth 4446, which was the only booth in the show that was from the Philippines. There we found Philippine salts from my family’s province of Pangasinan. Pangasinan translates to “where salt is from.” I was thrilled that something from my home province, even as mundane as salt, made it’s way all the way here for thousands of people to see. THEN I had a plan.


Colorful Asian Treats
Aloe Drinks, Taiyaki, and Mochi
I made it my mission to find foods from Asia, especially the Philippines. I noticed that the European countries, namely Italy and France, had the biggest presence in the South Hall. I could smell cheeses and cured meats at every corner. I saw chocolate truffles and bon bons in each aisle, but something told me to hunt down Asian goodies, and I found some! Being Asian myself, all these “fancy” foods are pretty much the norm for me and my family. Aloe beverages, which I learned from the rep, are good for the skin, hair, and healing. For the past few months, I’ve drank a bottle almost everyday. Taiyaki, literally meaning "baked sea bream," is a Japanese fish-shaped sweet cake filled with custards and other fillings. Mochi, a cold treat of pounded sticky rice filled with ice cream, also made an appearance at the show.


Yan Yan and Hello Panda
I could not help but smile when I saw this display by Meiji. Whenever I went to the Asian market with my grandparents, they would treat me with a chocolate Yan Yan to enjoy in the car as we drove home. Yan Yan consists of biscuits sticks that are used to dip in the flavored frosting. Hella Panda are biscuits filled with flavored frosting. If you asked me what snack epitomized my childhood, it would be Yan Yan.


Clover Chips
Filipinos love their salty snacks and while you can get these at any Asian mart, it was good to see these here. “Simut Sarap Talaga!”


Halo Halo Ingredients in a Jar
You, too, can make the classic Filipino iced dessert at home! Just add your medley of fruits, ice, milk, and ice cream! I remember how refreshing halo halo was in the 90-degree weather in the Philippines. Though it rarely ever reaches that heat here in San Francisco, it’s good to have a taste of home.


Filipino Food Kits
Who said you can’t have Filipino food at home? You now can with these kits. I had a sample of the adobo, pancit, and lumpia, and I must say they all tasted pretty darn authentic. Though I encourage everyone to try to make Filipino food from scratch, this is a good option if you are petrified at doing so.


Magnolia Ice Cream
Right next to the Filipino food kits was a gorgeous ice cream display of Magnolia Ice Cream. I grew up on these flavors: mango and ube, and I was lucky to get a Thai Iced Tea Milk Bar to take home with me. Fear the purple no more! Ube is here to stay! Much thanks to the fine folks of Ramar Foods!


Charm City Cakes
Above is the lovely Anna Ellison making decorations for their San Francisco-themed cake. I met Elena Fox, one of the cake makers, who showed me the seal she made. Isn’t it gorgeous?! I was sad that I wasn’t able to see it put together, but glad I got to meet these ladies. Jo the cakestress? We shall see. =)


Star Sightings
In the South Hall, I came upon Chef Paul Prudhomme’s booth of spices and rubs. To my surprise, the chef was actually there! It was such a great experience because this is a guy I watched on PBS when I was a kid! Verge of tears? Almost. I also got to meet Duff of Charm City Cakes. I wanted to tell him something sassy, like I did with Thomas Keller, but the lady who was taking the pictures didn’t give us much time to bond. =)

Next time, Duff, I’ll get cha.

My first Fancy Food Show was a success! I surely didn’t go to every single booth, but what I saw was great. Cheeses, pastries, DIY desserts, olive bars, chocolates…it was like a freebie tasting at Costco multiplied by 1000. I am pleased with the Filipino foods showcased at the show. Hopefully in the future, Filipino food will have more representation since it's a food that I love and that many people in the Bay Area love.

Next year, if I am chosen to go, I will dedicate more of my time there and go in there with a plan. I can’t even imagine all the good stuff I missed that Bub saw when he went the next day. He tasted many things, but only took one picture:


Jo Cupcake
At least I know he was thinking of me.

Until next time, Fancy Food Show! You’ve been great!

Jo

1/6 - Happy Shortbread and Bean Day!

Hey loves,

We have a double food holiday today! January 6 is Shortbread Day and Bean Day.


Shortbread from Arizmendi Bakery
Top: Hazelnut and Bottom: Original
Bub and I were on 24th and Valencia today and it was a perfect place to get both. We got a couple of shortbread from Arizmendi Bakery on Valencia.


Jayla Didn’t Want to Share!
This was my first time having Arizmendi shortbread and let me tell you, they are incredible! Buttery and flavorful. Jayla didn’t even want to give me a bite once I had given one to her!


Me and Papalote’s Triple Threat Burrito
what I call the “Flay Slayer”
I don’t particularly eat beans, but I do like them in burritos! Papalote is a great place to get them…especially in this burrito!


The Triple Threat
Carne Asada, Chicken, and Shrimp
This was the burrito that beat Bobby Flay’s “Green Go! Green Go! Green Go!” burrito on Food Network’s Throwdown with Bobby Flay. FYI: Bobby’s didn’t stand a chance! All the meats and beans were perfectly seasoned and flavored their own way. I made mine a “super,” which meant sour cream, guacamole, and cheese were added. Another FYI: this burrito is BIG. I could only finish half. Soooo good!


The Poleng-Silog Burrito
Chicken Adobo, Garlic Rice, Tomatoes, and Fried Egg
Papalote started “Mexi-Pino” fusion last year with their Chicken Adobo burrito aka the Poleng Burrito - named after the beloved Poleng Lounge which had closed in 2010. It was only a special menu item when it first came out, but the demand for it was so high that it is now a regular menu item. Call it a “secret” menu item since it isn’t technically on the printed menu, but just ask for it!

Imagine: savory chicken adobo with fresh tomatoes and soft rice. The flavors of home in a tight little package.


The PapaHobo Burrito
AdoboHobo’s Pork Sisig, Garlic Rice, and Chicharones
The latest “Mexi-Pino” creation came in December 2010 in the form of this beauty. I am sorry I don’t have a better picture. I was already more than halfway done with it before I realized I didn’t take a picture, so I just used my camera phone instead of my real camera. I was so happy when Papalote tweeted that they were coming out with another Sisig Burrito day soon. When you find out, go get one! It is so good!

Imagine: Diced grilled pork dotted with cooked onions and jalapeno peppers, hugged by the flavorful rice and accentuated with crunchy chunks of pork rinds. Heaven.

*ahem*

I took one to go and had it for brekkie the next morning. So worth the calories.


The Boys at Papalote Fulton
On Sisig Burrito Day
Today was a mighty eventful and belt-busting day full of flavor…and carbs. =) Tomorrow is Friday and the weekend is near! One more day, yo! Goodnight all!

xoxo,
Jo

01/05 - Happy Whipped Cream Day!

Hi loves!

Happy Whipped Cream Day! Did you have your can ready? When I think whipped cream, I think The Cheesecake Factory because their whipped cream is so rich and luscious and I swear, that stuffed NEVER gets watery no matter how long you leave it out. I know it's at a chain, but I lurve it!


Chocolate Tuxedo Cream Cheesecake
From The Cheesecake Factory
I was in Union Square this evening and I just had to grab a slice of my favorite cheesecake - the Chocolate Tuxedo Cream: Layers of Our Fudge Cake, Chocolate Cheesecake, Vanilla Mascarpone Mousse and Chocolate. Soooo good! Worth the calories? Um, ask me later.


Strawberry Shortcake
Cream Biscuits, Macerated Strawberries, and Fresh Whipped Cream
Another favorite use of whipped cream is on strawberry shortcake. Last June, I made strawberry shortcake with the guidance of my favorite Food Network chef, Alex Guarnaschelli. Such a simple dessert, but satisfies every time. This was the first time I ever made fresh whipped cream, as well as make the biscuits from scratch, and it came out PERFECTLY.


Labor Day Shortcakes
At The Bequio Family House
I would have to call these “shortcut shortcakes.” Instead of making our own cake or biscuit, we got store-bought dessert cake cups which were perfect for layering on vanilla ice cream, strawberries, and whipped cream from a can! It was a lot of fun making these with my family!


“Christmas Cake”
Red Velvet Cake Layered with “Cheesecake” Filling, Frosted with Cool Whip,
and Decorated with Cream Cheese Frosting

So I just learned today that Cool Whip is not really whipped cream since there is no dairy in it. That’s fine because it was a perfect frosting for the layer cake anyway. It was a lot lighter than if I had used cream cheese frosting all over the cake. I only used the green-tinged cream cheese frosting on the top and along the bottom.


Would You Care For a Slice?
Doesn’t This Just Look Like Christmas?
The first time I made this cake was for Christmas and it was a hit! Everyone loved it! I was glad and so excited that I made another one!! I think it’s going to be a Christmas tradition for me to make this cake. Can’t wait for next Christmas!!


I hope everyone had a wonderful holiday season! Happy Whipped Cream Day! Whatever you do with it, enjoy!

xoxo,
Jo

Happy National Spaghetti Day!

January 4th is National Spaghetti Day!

Spaghetti is my ultimate comfort food. If it is there, I WILL eat it!

Here are 4 renditions of spaghetti that I absolutely LOVE! I hope everyone had their share of oodles of noodles today!


Spaghetti and Chicken Joy
From Jollibee
I was somewhat sad that the Jollibee in San Francisco closed down [again], but I'm glad we still have one in Daly City and another in South San Francisco. The picture above is from the Philippines, the land where the matrimony of fried chicken and spaghetti first occurred. Perfect combination...


Pinoy Spaghetti
At Boston Family Parties
My Manang Yolly makes the BEST Pinoy spaghetti. What IS Pinoy spaghetti, you ask? Oh, a little sweet, maybe with banana ketchup added, and most definitely HOT DOGS! This is a staple at all our family parties!


Spaghetti and Meatballs
From Emmy’s Spaghetti Shack
Whenever I am feeling down from work and need a good hearty meal to make me feel better, Bub and I head over to Emmy's in Bernal Heights. Bub childhood abode is less than three blocks away, so coming to this area always feels like home. The huge plate of spaghetti has three giant meatballs and a fantastic zesty sauce.


Spaghettini with Tomato Marmalade, Parmigiano Reggiano
From benu
I had this dish with Bub last Fall at Chef Corey Lee's new restaurant. Being a French Laundry alum I knew the food was going to be incredible. The tomato marmalade was sweet and the pasta disintegrated in my mouth effortlessly. It was my favorite dish of the night!

I remember the days when my sister and I used to live in a condo in Daly City. Every Saturday, I would cook spaghetti and she'd turn on Ghostwriter. You know, that kids show on PBS with a bunch of pre-teens solving mysteries with the help of a floating ball of light that spelled out stuff? Spaghetti also reminds me of my late Auntie Mina who made delicious spaghetti and fried chicken. If only I can have just one more plate of it!

Spaghetti.

I <3 you.

So many memories. So much comfort.

Happy National Spaghetti Day, y'all!

xoxo,
Jo

PS: Right after I published this blog, Bub's Cousin Dave "liked" the post on Facebook then *lightbulb* I remembered the delicious MADE-TO-ORDER spaghetti he made for Kwan Cousins Christmas. Yum!