The more austere lugaw (left) and golden yellow arroz caldo at HOI with crispy tofu.
My mother is from the Philippines, which is why my family called rice porridge lugaw when I was growing up. Even my father now calls rice porridge lugaw even though he grew up in Taiwan calling it mai. The lugaw we made at home was usually a bland rice-and-water-only affair, without even salt. Occasionally, my mother would make chicken lugaw by braising drumsticks in the simmering rice, a rudimentary version of the chicken porridge known as arroz caldo.
On the all-day breakfast menu at the House of Inasal in Woodside, you’ll find both lugaw and arroz caldo. (If you order before noon, they come with free taho, Philippine-style dòuhuā, extra soft tofu topped with sago pearls and arnibal, a syrup made from brown sugar, ideally muscovado.) (more…)
HOI’s fish fryup feeds two normal eaters, or one very hungry blogger.
I count myself a big fan of Filipino breakfast and I was pleased to see a rundown of it on Saveur recently. When it comes to Filipino food, I’m usually all about the pork, but not when it comes to breakfast. When I find myself at a Filipino restaurant in the a.m. I forsake my affections for crispy pata and lechon kawali. At the Filpino breakfast table my heart and stomach belong to dasilog, a fried dried milkfish, served with sinagag—garlic fried rice—and itlog—a sunnyside up egg. Or at least they did until recently. (more…)
Sisilog is an offal lover’s dream breakfast. Photo: Sherri Tiesi
There’s nothing quite as satisfying as good breakfast, whether kari laksa or straight up all-American eggs and bacon. Filipino breakfast though, with its catalogue of silogs takes the morning meal game to a whole new level. Silog is a portmanteau of sinagang (fried rice) and itlog (egg). Thus longsilog is sweet pork longanisa sausage and eggs and dasilog, stars dried mikfish. The latter was my favorite until I discovered sisilog, which takes the porky offal extravaganza that is sizzling sisig and turns it into breakfast.
“Breakfast Served All Day!” exclaims the menu at Woodside’s House of Inasal. Scanning the list I immediately knew I was going to order the sisilog ($15.95). After all, why settle for pork sausage and eggs when you can have a fry-up of pork belly, liver, onions, and green chilies? (more…)
Ube ice cream topped with crunchy beaten rice and coconut all in a warm roll.
The pandi-ice cream ($5.50) at House of Inasal is surely the most elaborate pair of ice cream sandwiches to ever be served under the 7 train. I haven’t been this excited about an ice cream sandwich since the Chipwich.
A friend has been encouraging me try to this dessert in the Little Manila spot for months. Yesterday it was finally hot and humid enough. “Ube ice cream sandwich with halaya, coconut, and pinipig,” read the menu. Despite the menu language pandi-ice cream turns out to be two—not one—sandwiches each served on a warm pan de sal. (more…)