Filipino Chocolate and Wine Pairing

Filipino Chocolate and Wine Pairing - Burnt Lumpia: Filipino Food | Filipino Recipes | Culinary HijinksBurnt Lumpia: Filipino Food | Filipino Recipes | Culinary HijinksLumpia FillingAbout Burnt LumpiaFilipino Food Recipe ArchiveLinks Get My FeedWelcomeRecent PostsFilipino Chocolate and Wine PairingBeer-Steamed Blue CrabsSalted Butter Caramel Ice Cream (& Turon)Giveaway: Philippine Sea SaltBangus SisigLA Times' Pandan Chiffon Cake with Coconut GlazeRat Tails in the GardenIf Elvis Were Filipino...Picnic for the Planet & Some Fried ChickenHomemade Ube Pop TartsCategoriesAdobo RecipesBeefBeer, Liquor, & WineBL OriginalsBL Restaurant ReviewsCookbooksDessertsFruits and VeggiesGiveawaysHow to Make LumpiaKalamansiLasang PinoyMy Cookbook!On The GrillOtherPancit (Filipino Noodles)PorkPoultrySeafoodThe BL FamThe Manila MachineTravelUbe RecipesVinegar (Suka) « Beer-Steamed Blue Crabs |Main

June 23, 2011Filipino Chocolate and Wine Pairing

All photos courtesy of Pleasure Palate

This Sunday June 26 from 7-9pm, FilAm ARTS will be hosting an exclusive wine and fine chocolate tasting featuring Filipino-inspired chocolates paired with an exclusive selection of wines.

What's that now? Filipino-inspired chocolates? Well, yes. Tonet Tibay, of Marti Chocolatt,is a Filipina chocolatier who incorporates Filipino flavors into her chocolates. Tonet's chocolates for this tasting will include:

Ube ~ purple yam in a white chocolate ganache Durian ~ durian in 33% milk chocolate Senorita ~ sweet ripe bananas with dark Jamaican rum in a milk chocolate ganache Jasmine Citron ~ queen of jasmine pearl tea with grapefruit zest Barako ~ Liberica coffee beans in a milk chocolate ganache Pina ~ pineapple caramel with Ilocano sea salt

While these chocolates sound fantastic on their own, they will be accompanied by wines selected by Filipino sommellier, Santos Uy, owner of Mignon Wine and Cheese Bar.

The event will be held at Kazuyo Sushi, a Filipino-owned Japanese restaurant (man, we Filipinos are everywhere, aren't we?).

General admission to this event includes the chocolate and wine pairing (six chocolates and four wines) for $35.

VIP admission includes the chocolate and wine pairing plus a box of chocolates and wine to take home for $75.

In addition to the chocolate and wine tasting, you can also choose to dine at Kazuyo Sushi before the event. Kazuyo also has a few Japanese dishes with Pinoy twists, courtesy of Filipino Chef-Owner, Joe Cubangbang. Kazuyo is offering a special 15% discount for all attendees who mention FilAm ARTS when they make their dinner reservations or when they walk into the restaurant.

All proceeds for this event will benefit FilAm ARTS.

For more information, and to purchase tickets click here: http://filamartschocolatewinepairing.eventbrite.com/

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Those are some great combinations. I wish I could attend.

Posted by:Joy |June 24, 2011 at 06:27 PM

The Ube sounds really yummy!

Posted by:Chelo |June 25, 2011 at 04:14 AM

Thanks so much Marvin for the post. :) Much appreciated.

Posted by:pleasurepalate |June 25, 2011 at 09:22 PM

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If Elvis Were Filipino...

If Elvis Were Filipino... - Burnt Lumpia: Filipino Food | Filipino Recipes | Culinary HijinksBurnt Lumpia: Filipino Food | Filipino Recipes | Culinary HijinksLumpia FillingAbout Burnt LumpiaFilipino Food Recipe ArchiveLinks Get My FeedWelcomeRecent PostsIf Elvis Were Filipino...Picnic for the Planet & Some Fried ChickenHomemade Ube Pop TartsTwo Words: Done DealBanana 2 ConferenceFourGambas for Game DayFilipino Food Bloggers Featured on "Kapuso Mo, Jessica Soho"Giveaway: Asian Ingredients 101 AppCoconut Eggnog with Coconut MoonshineCategoriesAdobo RecipesBeefBeer, Liquor, & WineBL OriginalsBL Restaurant ReviewsCookbooksDessertsFruits and VeggiesHow to Make LumpiaKalamansiLasang PinoyMy Cookbook!On The GrillOtherPancit (Filipino Noodles)PorkPoultrySeafoodThe BL FamThe Manila MachineTravelUbe RecipesVinegar (Suka) « Picnic for the Planet & Some Fried Chicken |Main

April 25, 2011If Elvis Were Filipino...

Everything I know about Elvis Presley, I learned from The Honky Tonk Man. Which is to say, I don't really know anything about Elvis Presley. Spending many of my formative years watching professional wrestling has somewhat skewed my world view. It turns out that Elvis didn't really like smashing his guitar over people's heads. Who knew?

Anyways, what I do know about Elvis is that the guy had a serious addiction to peanut butter and banana sandwiches (among other things). Elvis loved PB&Bs so much that the sandwich has become something of a cult dish over the years.

Although spreading peanut butter and mashed bananas on white bread, and then frying the whole mess--grilled cheese-style--in butter sounds incredibly satisfying to me, I've never actually had a peanut butter and banana sandwich. But I've concocted something that may be just as good, if not better, than a PB&B:

An Ube and Saba Banana Sandwich!

Elvis was a hero to most,
But he never ate saba bananas

I got the idea for the Ube and Saba Banana Sandwich one morning when I was enjoying some toast spread with Halayang Ube--a sweet spread made from Filipino purple yams (it's also the same stuff I put in my Homemade Ube Pop Tarts).

As I was eating my ube toast with some coffee, I glanced over at my kitchen counter where I had some Filipino Saba Bananas laying around. And then I thought, "Hey, I could make one of them Elvis sandwich things with Ube and Saba!".

This Saba is Bananas.

Saba Bananas are a little different than the normal Cavendish variety widely available in supermarkets. Sabas are native to Southeast Asia, perhaps originating in the Philippines. Saba Bananas can be eaten fresh or cooked, and are the choice bananas for Filipino desserts like Turon and banana-cue (another post for another time). Saba bananas are also the main ingredient in the ubiquitous Filipino condiment Banana Ketchup.

Cavendish on the left, Saba on the right

Saba bananas can be found in most Asian markets and are usually labeled as "Saba" or "Burro" bananas. Saba bananas have a thick skin, and are shorter and more stout when compared to regular bananas. When ripe, Saba bananas are just as sweet as regular bananas, but are a bit more starchy. However, Saba bananas are not as starchy as plantains. Do not substitute plantains for Saba Bananas--they are completely different beasts! In a pinch, regular bananas can be subbed for Sabas.

My Ube and Saba Banana Sandwich is constructed in pretty much the same was as a peanut butter and banana sandwich--but I actually fry my banana slices first before putting them in the sandwich (simple fried Saba Bananas are a Filipino comfort food).

Fried Saba Bananas

After frying the bananas, I spread some Halayang Ube on a couple slices of white bread, then laid the caramelized banana slices onto the ube-spread bread, then spread the outside of the sandwich with butter.

Butter on the outside, Ube and Saba on the inside

After a quick fry in a hot skillet, you've got yourself one hell of a sandwich. The subtly sweet ube, warm caramelized saba bananas, and buttery crisp bread make for a wonderful dessert or late night snack.

If Elvis Presley were Filipino, he definitely would have loved Ube and Saba Banana Sandwiches. That, and his mother would have called him Elbis.

The Filipino Elvis Sandwich
AKA "The Elbis"
AKA Ube and Saba Banana Sandwich

Makes 1 Sandwich

3 Tablespoons butter
1 ripe Saba banana, cut lengthwise in 1/4-inch thick slices
2 slices white bread
2 Tablespoons Halayang Ube (Filipino purple yam spread, found at Filipino markets)
3 Tablespoons Butter

Melt 1 tablespoon butter in a non-stick skillet over medium heat. Place the sliced bananas into the skillet and fry until golden brown on all sides, about 2-3 minutes per side.

Spread the Halayang Ube evenly on both pieces of bread. Place the fried banana slices on one of the slices, then place the other slice on the bananas to form a sandwich. Spread the remaining 2 tablespoons of butter evenly on both sides of the sandwich.

Fry the sandwich in a skillet over medium-high heat until both sides of the sandwich are golden brown and crisp, about 2-3 minutes per side.

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Tinda kayo nyan sa Manila Machine?

Posted by:Crispy Lechon |April 25, 2011 at 02:19 PM

Hey, I love your blog (and my Lolo loves your adobo hot wings!), so I thought I'd drop you a healthy hint on grilled sandwiches - you can really cut back on the butter if you melt it first (microwave's fine), then brush it onto the bread with a pastry brush. You get the same great taste and pretty browning, but use a lot less butter and don't make a mess or tear up the bread trying to spread it on.

Posted by:Lisa |April 25, 2011 at 02:57 PM

I love it!! Can't wait to make this one at home. Maybe add some bacon for the full Elvis effect...well on second thought, maybe not. LOL

Posted by:Pinoy Panda |April 26, 2011 at 03:57 PM

This looks so delicious! I have filipino siblings who would love this! :) Where do you buy Ube???

Posted by:Lindsay @ Pinch of Yum |April 26, 2011 at 05:35 PM

Fun twist to Elvis's favorite food, great post. It would be interesting to see what other nationalities come up with.

Posted by:Sarah |April 27, 2011 at 09:55 AM

That is cool. I love your take on this.

Posted by:Joy |April 27, 2011 at 07:34 PM

I heart your blog. Jumped here from I cannot remember which blog now. Good job.

Posted by:Ewok |April 28, 2011 at 10:09 AM

The Elbis? How deliciously funny. :)

Posted by:ilikebread |April 28, 2011 at 08:38 PM

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Filipino Food Bloggers Featured on "Kapuso Mo, Jessica Soho"

Filipino Food Bloggers Featured on "Kapuso Mo, Jessica Soho" - Burnt Lumpia: Filipino Food | Filipino Recipes | Culinary HijinksBurnt Lumpia: Filipino Food | Filipino Recipes | Culinary HijinksLumpia FillingAbout Burnt LumpiaFilipino Food Recipe ArchiveLinks Get My FeedWelcomeLegion of DoomBurnt Lumpia on FacebookRecent PostsTwo Words: Done DealBanana 2 ConferenceFourGambas for Game DayFilipino Food Bloggers Featured on "Kapuso Mo, Jessica Soho"Giveaway: Asian Ingredients 101 AppCoconut Eggnog with Coconut MoonshineQueso de Bola FondueAdobong Sili (Chile Pepper Adobo)Sinigang na LechonCategoriesAdobo RecipesBeefBeer, Liquor, & WineBL OriginalsBL Restaurant ReviewsCookbooksDessertsFruits and VeggiesHow to Make LumpiaKalamansiLasang PinoyMy Cookbook!On The GrillOtherPancit (Filipino Noodles)PorkPoultrySeafoodThe BL FamThe Manila MachineTravelUbe RecipesVinegar (Suka) « Giveaway: Asian Ingredients 101 App |Main| Gambas for Game Day »

January 17, 2011Filipino Food Bloggers Featured on "Kapuso Mo, Jessica Soho"

Last Saturday, four Filipino food bloggers were featured on the "Kapuso Mo, Jessica Soho" television show on the GMA network in the Philippines.

Along with MarketMan of Market Manila, Anton Diaz of Our Awesome Planet, and Lori Baltazar of Dessert Comes First, I was lucky enough to be one of the featured bloggers on the program.

Because of the time difference between Manila and the Burnt Lumpia Worldwide Headquarters in SoCal, I was asked to simply film myself cooking something for my blog in lieu of an actual interview with host Jessica Soho.

I gladly obliged to this request and decided to cook something that I thought would catch Pinoy viewers off guard: Bell Pepper Adobo (egads man, an adobo of vegetables?!!)!

Yup. Bell Pepper Adobo.

Of course, much of the footage I filmed was left out of the final show, so my Bell Pepper Adobo recipe will have to wait for another post (or perhaps another medium altogether...) for another time.

I am happy to say that despite much of my own footage being cut, the producers of the show managed to sneak in some existing Sasquatch-esque film of me cooking on The Manila Machine. Very cool, to say the least.

And if you missed the show, check out the video below. I'm featured at the 10:20 mark, but I urge everyone to watch the entire video to get a glimpse into the lives of the four different Filipino food bloggers. The video is all in Tagalog, btw, and because my Tagalog is spotty at best, I can only assume nice things were said about me;)

Many thanks to the kind folks at GMA, KMJS, as well as to MarketMan!

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congratulations! it is about time that you should be featured in filipino programs here in our country.

one down and more to go.

Posted by:Edik |January 17, 2011 at 04:29 PM

I actually got to watch it when it aired on Saturday on GMA! My ability to listen to tagalog is much better than my ability to actually speak it, so I can assure you that only the nicest things were said about you. It was great to see the faces behind the blogs!

(P.S. Gotta love Jessica Soho's narrative delivery!)

Posted by:Tracey@Tangled Noodle |January 17, 2011 at 05:13 PM

Love it! Congratulations to all and keep rocking the food blogging world...whether Tagalog-speaking or not ;)

Posted by:Aileen |January 17, 2011 at 06:10 PM

that's awesome! congrats. so glad all your hard work is seen all over the world on tv!

can you please drive that Manila Machine all the way to Canada, please and thank you :)

Posted by:Lala |January 17, 2011 at 08:29 PM

Hi Marvin,
I agree with Lala. Please drive your Manila Machine all the way to Canada and on to Manila. I can assure you that you'll be more than inundated. :p

Consider me a fan.

Posted by:Lori |January 17, 2011 at 10:16 PM

. . when I saw last Saturday the show,, that was the first time i heard about food blogging. . i was curious with that 'job',, (shall i say that way) honestly, i really like foods. .

Posted by:Princess Sevilla |January 19, 2011 at 05:31 PM

Thanks for posting, I enjoyed watching it! Congratulations to you and the other food bloggers featured! :)

Posted by:Olive |January 24, 2011 at 05:06 AM

Congratulations! she said that although you haven't been to the Philippines yet (which surprised me) your parents has instilled in you the love of Pinoy food...Manila Machine-a mobile restaurant is your brainchild and all due to your great affection for pinoy food (something to that effect). Anyway, yes...those were all praises!

Posted by:Gizelle |January 26, 2011 at 02:17 PM

Congrats Marvin!!!!!! You're one of my fave Pinoy bloggers!

Posted by:caninecologne |January 27, 2011 at 07:54 PM

I wasn't able to watch this episode but I'm equally glad to have seen a feature of The Manila Machine in a news segment of a rival network - TV Patrol. Congrats to your awesomeness!

Posted by:Hungry Husband |January 30, 2011 at 07:24 PM

Congratulations on the feature! I've always believed that you are doing a great service to our cuisine by bringing it to a wider audience and showing the world how good it can be :) Bravo to you Marvin...keep doing what you are doing!! And I also throw in my vote for you to drive that Manila Machine of yours over here! :)

Posted by:joey |January 31, 2011 at 08:16 PM

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Filipino Biko Sweet Sticky Rice Recipe <b>Asian Food</b> Recipes <b>...</b>

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Filipino Food – The New <b>Asian Food</b> What's New in Trendy <b>Asian Food</b> <b>...</b>

As Americans, we get to experience a wide range of cuisine. From Ethiopian to Israeli, French to Comfort food, we’ve got it all. And we love Asian Cuisine. Chinese food is what we order when we’re tired or have no Thanksgiving plans and Pad Thai is available at our neighborhood bodegas. We’ve sampled more Asian cuisine than Confucius! Now there’s an Asian Cuisine growing in popularity Americans are not as familiar with.

Filipino food is some is one of the most diverse cuisines on the planet. This is because the Philippines, though small, is one of the most diverse countries on the Earth. And since the 90's more and more Filipinos have moved into the United States (the Philippines is one of the top four “sending countries” since 1998) introducing their eclectic cuisine to the States.

The Philippines is a country with over 80 ethnicities, 170 languages and the richest biodiversity in the world. The country’s culture is a blend of Chinese, Indonesian, Spanish, Mexican, American and its own Malayo-Polynesian origins.

The most popular Filipino dish amongst Americans is lumpia. Lumpia is influenced by the Chinese spring or egg roll. It is stuffed with an assortment of vegetables including turnips, carrots, sprouts and minced onions combined with meats like shrimp, beef or pork. The Filipino lumpia contains fewer ingredients than a Chinese Spring or Egg roll, leaving a fresh taste in your mouth with hints of the Philippine’s tropical flavors.

Tropical flavors like those in the refreshing drinks like the Cantaloupe or Gulaman and Sago drink. The Cantaloupe drink is made up of freshly shaved Cantaloupe with water, ice and sugar. The Gulaman and Sago drink is mixed with agar gelatin and tapioca balls/pearls. These sweet, cool drinks are a perfect compliment to your main course.

Or, try the popular and delicious Sinigang soup. This tasty soup is loaded with ingredients! Sinigang soup incorporates fish, pork, chicken, shrimp, or beef. While all these options are delicious, this soup’s tamarind base couples best with shrimp. Just look for Sinigang na Hipon (Hipon means shrimp) for this dish and reach for your largest spoon.

Having grown up in California’s Bay Area, Filipino cuisine is nothing new for me. However, I was thrilled to learn how limited my experience of Filipino food really was. Having eaten my share of lumpia and pancit sotanghon, my mouth was watering while learning the vast selection of Filipino food. Not to mention the exciting collection of Spanish, Mexican, Chinese and Indonesian influences on Filipino food. Lesson learned, eat more Filipino food.

Try the paellas, the curry-based kare-kare, and the sweet dessert halo-halo. The halo-halo is more than worth exploring and is a delicious example of how eclectic Filipino food really is. This dessert is sweet and savory mixed with nangka (jackfruit), kidney beans, plantains, garbanzos, custard, corn kernels, milk and ice cream. Halo-halo is often covered with shaved ice, nuts and fruit; this dessert is delicious and romantic.

The more celebratory dishes are lechón (roasted pig), sapin-sapin, pinakbet, puto and tapsilog. All dishes feature the sour, tangy and vinegar taste so particular to Filipino food, which is as “fusion” as you can get. The best part about Filipino Cuisine is you can explore new flavors in dishes you already love.

There are some great places online like PhilamFood.com that carry a huge selection of Filipino and Asian groceries, recipes and supplies, if you looking to give it a try.

I like to write about the internet, food, entertainment, music| and varied subjects. I will be writing up more recipes and information about Filipino & Asian Groceries.

I love to write and joke about food, entertainment, music and shopping..
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Tags:eclectic cuisine,filipino dish,filipino lumpia,tapioca balls,tropical flavors

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Here's The Filipino Food

Here's The Filipino Food - Burnt Lumpia: Filipino Food | Filipino Recipes | Culinary HijinksBurnt Lumpia: Filipino Food | Filipino Recipes | Culinary HijinksLumpia FillingAbout Burnt LumpiaFilipino Food Recipe ArchiveLinks Get My FeedWelcomeLegion of DoomBurnt Lumpia on FacebookRecent PostsAdobong Sili (Chile Pepper Adobo)Sinigang na LechonA Filipino ThanksgivingPowered by PolvoronManila Manila Manila Manila Machiiiiiiiiiiine!Macapuno Ice Cream/Coconut Porter Beer FloatJust Checking In...Here's The Filipino FoodRolling Soon...Filipino Flavors: A SymposiumCategoriesAdobo RecipesBeefBeer, Liquor, & WineBL OriginalsBL Restaurant ReviewsCookbooksDessertsFruits and VeggiesHow to Make LumpiaKalamansiLasang PinoyOn The GrillOtherPancit (Filipino Noodles)PorkPoultrySeafoodThe BL FamThe Manila MachineTravelUbe RecipesVinegar (Suka) « Rolling Soon... |Main| Just Checking In... »

June 20, 2010Here's The Filipino Food

Well folks, in spite of my best intentions to continue on my previous teaser post with a timely follow-up, more information, and answers to your questions, it turns out that I got sidetracked. Rolling hundreds of lumpia by hand, cooking hundreds of chicken thighs and legs for adobo, breaking down and butchering sides of beef and slabs of pork belly, and prepping who-knows-how-many-pounds of green papaya and carrots for homemade achara, takes up just a bit of time.

Actually, all of that takes up a GINORMOUS amount of time.

What's with all the cooking, you may be asking?

Well, if you haven't heard by now (from say here, here, here, here, or here), I've started a new venture outside the confines of this Filipino Food Blog of mine.

This new venture? It's called The Manila Machine: Los Angeles' First Filipino Food Truck. Crazy right?

For my international readers who might not be very familiar with L.A.'s mobile food culture, let's just say that serving different types of food out of a wandering restaurant on wheels is kind of a big deal. And for my local readers... Yup, another food truck.

But this food truck is different! Different, I say!

Along with my business partner, fellow Fil-Am, and fellow food blogger Nastassia Johnson (of Let Me Eat Cake fame) we are THE FIRST truck to bring Filipino food to the masses of Southern California. And besides being THE FIRST FILIPINO FOOD TRUCK in SoCal, Nastassia and I are also the first food bloggers to enter the crowded arena of mobile eateries.

So why did we choose to serve Filipino food? If you're a regular Burnt Lumpia reader, my reasons for doing anything with Filipino food should go without saying. But I'll say them anyway. I've spent the past few years researching, cooking, and writing about the food of my culture. It's been my mission to promote Filipino culture and cuisine via this blog in my own quirky ways. And although I'm not a professional chef, Filipino food is something I'm passionately passionate about (that's right, passionately passionate).

And besides my own personal and cultural reasons for starting a Filipino Food truck, you might have heard that Filipino food is hard to come by in Los Angeles. Thus, The Manila Machine is simply our vehicle (pun?) for making Filipino cuisine more accessible to the good people of L.A. and beyond.

With a menu that features adobo, pan de sal sliders, lumpia, and turon (among other Pinoy goodies), The Manila Machine officially opened to much fanfare on June 10, 2010 at the Downtown LA Artwalk.

How did we do?

As soon as we opened our doors windows, a huge line was already forming down the street. And then...

...we sold out of EVERYTHING in the span of a few hours on our opening night.

Seriously.

Hungry Angelenos line up for a taste of Filipino Food
from The Manila Machine

Pork Belly and Pineapple Adobo,
and Beef Tapa Pan de Sal slider with housemade achara

[photo via Let Me Eat Cake]
Into the night

Since The Manila Machine's debut, support from Los Angelenos in general, and from the Filipino community specifically, has been fantastic. Team Manila Machine has been working so hard for the past few months to bring this project to fruition--I personally haven't slept through the night in weeks, and I've lost 10 pounds--but all the hard work has been worth it. Nothing made us happier than seeing our community come out in droves to support us. Thank you Los Angeles!

Bleary-eyed, but happy to serve you.

The Manila Machine's mission is to introduce the masses to the wonderful flavors of the Philippines, while also offering SoCal's large Filipino-American community a taste from home. We realize that we won't be able to please everyone, but we are confident we can get people excited for Filipino food. Don't you think it's about time for our culture and cuisine to get some shine?

If you haven't already, please support The Manila Machine and the Rise of Filipino Food (Even if you live nowhere near L.A.!)

Follow The Manila Machine on twitter (@manilamachine).Like The Manila Machine on Facebook.Tell your friends and fam about us. Scream it out your windows!And heck, follow good ol' BurntLumpia on Twitter and Facebook.

And we're continuing to bring new Filipino dishes to the masses. In fact, just a couple days ago, we introduced our new Original Manila Dip Slider--a pan de sal slider filled with shredded chicken adobo and caramelized onions and accompanied with an adobo dipping sauce (think French Dip but with 100% Pinoy ingredients). Thankfully, our lunch crowd went crazy for the Original Manila Dip, so be on the lookout for that on our regular menu. Also expect more specials down the road (sisig anyone? silog, hello?)

Lastly, I wanted to take some time to thank some old friends and new acquaintances who have reached out to me in the past few weeks leading up to The Manila Machine's debut. Many Filipino chefs, restaurateurs, and food writers sent me some very kind words of encouragement for my latest adventure. I won't name-drop here, but I have looked up to all of you for so long and consider you all Filipino Food Gods and torch-bearers of our culture and cuisine. I will continue to lean on all of you for strength and encouragement, my Kababayans. Your advice has meant so much to me, and I hope to do you all proud.

--Maraming salamat po.

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Can't say enough how proud I am of you and Nastassia. I'm not even Pinoy, but I can't help but feel so happy for both of you ;-) Roll on!

Posted by:Gastronomer |June 20, 2010 at 12:42 PM

Wow! Congratulations! Come on out to Chicago! And share your recipes!

Posted by:Vicky A |June 20, 2010 at 12:46 PM

Congratulations. I hope you might also share some info on the road from your decision to do a truck to opening night. I'm interested in doing a truck in the future and would love advice.

Posted by:Catherine |June 20, 2010 at 01:35 PM

Marvin, all i can say is "bwisit ka! inunahan mo ko!" haha. just kidding, but seriously, id love to be in LA right now... i shall visit home soon! -Allen Buhay

Posted by:allen buhay |June 20, 2010 at 05:35 PM

Good for you Marvin & Natassia! And good for Filipino cuisine as well!
If only I could drop by in person and sample everything...it's a shame you're too far from my neighbourhood!
I wish you and your new venture all the best! GO ADOBO!

Posted by:beancounter |June 20, 2010 at 07:14 PM

Congrats!!!

Posted by:RLV |June 20, 2010 at 08:24 PM

CONGRATULATIONS! i know so many pinoys out there miss the usual pinoy food. that means you have the chance to expand your business in every state. more power!

Posted by:Edik |June 21, 2010 at 01:01 AM

Congratulations! I'm going to tell my friends and family in the LA area to watch out for the truck! I will definitely check it out when I visit.

Posted by:Saraplicious! Kitchen |June 21, 2010 at 05:53 AM

this is awesome... hopefully your truck has much success and all your hard work pays off

Posted by:Frank Maulit |June 21, 2010 at 07:54 AM

Jollijeep!! Congratulations, Marvin.

Posted by:Tarcs |June 21, 2010 at 10:04 AM

That is great! What a wonderful idea and I agree, everytime I'm in LA, I could never find filipino food. I always have to go to National city. Good for you.

Posted by:Joy |June 21, 2010 at 10:37 AM

Big congrats to you and Nastassia! We want to try it all!

Posted by:The Duo Dishes |June 21, 2010 at 11:10 AM

Congrats, Marvin and Nastassia! You both are such great bloggers and I'm glad you have teamed up to create this wonderful thing. I'll definitely help spread the word.

Next time I'm in LA, I'll be keeping an eyeball out for this orange truck!

Posted by:Leela |June 21, 2010 at 11:19 AM

My husband just climbed over me, crushing my organs, to read about the Original Manila Dip Slider.
Suffice it to say, you've been added to our itinerary for next years LA vacation!

Posted by:Tiffany |June 21, 2010 at 06:12 PM

Congrats! Looking forward to tomorrow's event at Americana. See you soon! :)

Posted by:bagito |June 21, 2010 at 08:38 PM

Putting the NorCal/SoCal rivalry aside for a bit (I'm from the Bay Area), I'm now downright JEALOUS of SoCal, having The Manila Machine to feed them. And I'm hungry now, too. Damn. :D Good luck on the venture and continue to spread the Pinoy love!!

Posted by:Michelle |June 21, 2010 at 10:17 PM

CONGRATULATIONS and the very best of luck to you all. It's hard to find good Filipino food in the Seattle area as well or any other city I have ever visited for that matter. What's up with this anyway?

Only thing missing from your truck is the jeepney look - I think that would take it up another notch - ya think?

Posted by:rq |June 22, 2010 at 12:48 PM

Yaaay! I have been tossing around the idea of doing this in Portland, OR, where food carts rule the streets!

Posted by:chrisgunn |June 22, 2010 at 06:12 PM

Great stuff! Wish you all the best in this venture.

Posted by:Beth |June 22, 2010 at 06:44 PM

Congratulations!! I admit I haven't been following your blog as regularly as I used to, but well, I'm glad to see that now that I've dropped by, you're doing great things! One of these days, I'll have to come visit your truck...lemme know if you'd like to add bibingka (complete with banana leaf, haha) to your menu, I can mass produce mini ones (about the size of a jumbo muffin cup)

Posted by:Hector |June 22, 2010 at 07:09 PM

Awesome, awesome, AWESOME! I love what you're doing Marvin! Way to get out there and spread the word that Filipino food is bomb. I'm new to your blog and fell in love at first sight. I'm currently in Salt Lake City with my husband but L.A. is home. Hearing about the Manila Machine through friends on Facebook got me excited but to now hear that you're one of the reasons behind it is making me even more excited to move back home later this year! I didn't mean for this to be such a novel, I just can't help how excited I am for all of you involved. Having been classically in the culinary arts and having worked with great chefs in Las Vegas, I can't wait to get back home and back to work in a kitchen (crossing my fingers for a spot in Suzanne Goin's kitchen) where I can re-hone my skills and one day do what Amy Besa did in NY. Kudos man, I wish you all the success in the world!

Posted by:Ria Barbosa-Wilson |June 22, 2010 at 07:21 PM

*I meant classically trained. And yes, if you pimped your truck out to look like a jeepney it'd be that much sweeter! Can't wait to hunt down your truck when we get back home!

Posted by:Ria Barbosa-Wilson |June 22, 2010 at 07:25 PM

Oh man - can't you take a road trip to northern CA? Prety, pretty please?!? I mean, we already have a vibrant truck culture and all.

Seriously - a big congratulations. I am thrilled for you and wish you all success.

Posted by:Diane |June 22, 2010 at 09:25 PM

Wow Marvin! Best wishes for a super-successful business. What a great idea; your menu sounds terrific, that combined with your enthusiasm and fabulous cooking it cannot help but be a winner. I look forward to tasting your awesome foods and supporting the Manila Machine!

tasteblog is following you on twitter, hope to be in the same area one day real soon
Lori Lynn

Posted by:Lori Lynn @ Taste With The Eyes |June 23, 2010 at 02:17 AM

Wow, this is SO WEIRD. I swear not even 5 minutes ago I was just looking at your twitter and website. I'm very excited to see a filipino food truck! Sorry you got kicked out today. Try off of Grand where the Wells Fargo building is, trucks don't seem to have an issue there and it's really close to my office. I'd love to visit sometime. I'd say DTLA during lunch and WLA during the evening (Olympic & Sawtelle, perhaps!) is the way to go, but that's just me being selfish. ;)

Posted by:roxan |June 23, 2010 at 02:55 PM

Filipino food I think is the same way like Asian cuisine its so delicious.

Posted by:Health Insurance |June 23, 2010 at 04:14 PM

Good for you; I'm not Filipino and I don't even live in the US but I can't help but feel proud when a fellow anyone has such a strong drive and desire to promote something they're so passionate about -especially food (for my own greedy reasons)! And even more so, when they actually DO something about it! Congrats and wishing you all the best; keep it up! And don't forget your blog...there's still so much for me to learn about Filipino food :)

Posted by:Jenny |June 24, 2010 at 04:47 AM

Oh yes, I forgot to mention...perhaps adding halo halo to your menu could be a nice touch too :)

Posted by:Jenny |June 24, 2010 at 04:51 AM

Ahhhhhhh, duuuuuude, drive that think to Phoenix!!! I mean, Pe-nix! ;D

HUGE congratulations, Marvin--I was hoping this is what it was. I hope you go far, literally and figuratively, with this venture! I'm excited to see what comes next!!!

Posted by:Julie |June 24, 2010 at 08:04 AM

THAT IS AWESOME!!! I just find it hard to believe that it is hard to come across a Filipino restaurant in LA considering how many are over there! Can't wait to read more about your business venture!

Posted by:joy |June 24, 2010 at 01:19 PM

OMG YES! I thought you were coming out with a book, but this is so much better than anything I could have imagined. Congratulations on this new, exciting venture, and I wish the best of luck to you and Nastassia! Gonna have to hunt you guys down the next time I pass through LA.

Posted by:Dee |June 25, 2010 at 10:20 AM

Congrats and good luck on your new venture!! Wish I lived in LA...but since I don't, I posted the URL to this page on my Facebook page for my SoCal friends! And yes, I've just "liked" The Manila Machine on Facebook as well. *two thumbs up*

Posted by:NJ Julie |June 25, 2010 at 02:43 PM

Mabuhay kayo! Cheers from Makati, Philippines!

Posted by:Neil |June 26, 2010 at 06:45 AM

Congrats to you M & N! Way to go it's about time LA Pinoy's represent...Maybe get Guy Fieri to showcase.... To answer RQ's Question, I think the biggest stumbling block with most Filipino Restaurants are since there are so many islands and provinces and regions, there is no standard or set recipe for food. Hell in one Barrio you could get Adobo made a dozen different ways with whatever is available and then compound that from region to region, say Ilocano vs Visayan etc.. Well do you get the pic! Also for the masses out side of da Kababayan. Is maybe a presentation problem, sometimes lacking eye appeal or too rustic for the uneducated palate. So to see the Beef Tapa sliders and how you were able modernize and fuse classic home Pinoy food with creative plate lunch Whoa!!! Good thing I would say! Best of luck!

Posted by:Ewakane1 |June 26, 2010 at 11:51 PM

OMG i saw this truck at the downtown art walk. I was there!!! I got super excited when i saw it. On the other hand, the line was way too long so my friends and i were like eh...maybe next time.

Posted by:Becky |June 27, 2010 at 10:47 PM

Awesome! You need to bring this out to NY/NJ! Seriously, if you ever need a partner. I know this is a rather weak business proposition but you know the deal, if you're ever interested just email me.

Posted by:Cheryl |June 28, 2010 at 10:28 AM

Dude that is so awesome. So, so awesome! Congrats and best of luck!

Posted by:Gin |June 28, 2010 at 06:08 PM

Congratulations and good-luck!!! I am sure that it will be a success. :) Your recipes taste so good and work so well - I am sure that your new venture will work out great, too. It has to!

Posted by:Peony |June 29, 2010 at 01:50 AM

That is absolutely awesome, Marvin! Bravo on your efforts to promote our cuisine to the populace! This is going way beyond what you originally set out to do with your blog, and I salute your passion. I hope it's a huge success, so that there will be many more Manila Machines rolling around the US, and more people will be turned on to Pinoy food. :-)

Posted by:Katrina |June 29, 2010 at 12:33 PM

Congrats on the Manila Machine!! I ran across your press release through a friend and I was thoroughly impressed to say the least. I know your truck will be successful so I'll just say "drive safe". Cheers!!

Posted by:Caleb |June 30, 2010 at 02:56 PM

Hi Marvin, I just read about another Filipino food truck, only it's in SF and focuses mainly on sisig: http://blogs.sfweekly.com/foodie/2010/06/theres_another_filipino_taco_t.php

Posted by:Dee |July 01, 2010 at 09:52 AM

Oh, and I guess before that there was one started in Brisbane, just south of SF: http://blogs.sfweekly.com/foodie/2010/04/hapa_sf_ex-citizen_cake_chefs.php

Another step closer to world domination via Filipino food trucks!

Posted by:Dee |July 01, 2010 at 10:06 AM

Marvin: Congratulations on this new venture! I'm very excited about what you're doing: kudos to you and I wish you the very best. We're heading down to LA in the next couple of weeks so we'll be following your truck around. Congrats, congrats, congrats.

Posted by:[eatingclub] vancouver || js |July 01, 2010 at 12:11 PM

Congratulations!!! This is fantastic Marvin! Our cuisine needs people like you! :) Go go go Manila Machine!!! :)

Posted by:joey |July 03, 2010 at 04:21 PM

Lechon Wagon is up next, at a jeepney stop near you.

Posted by:Vince |July 06, 2010 at 03:52 PM

congrats! Good on ya...

Posted by:Mary |July 06, 2010 at 10:30 PM

Boy, am I jealous that you aren't here in Ohio with your truck! I'd be one of the first to line up!

Posted by:Stacey |July 07, 2010 at 01:48 PM

Hey marv! I think i commented here before but I don't know where was it. Anyways, congratulations again and this is a huge push for Filipino food. Like a truck ramming in to everyone you took Filipino food to the next level.

I'll get the truck photograph because I will feature you in my site this coming tuesday. And hopefully ask for an interview from you and Nas. Please say yes. Cheers mate!

Posted by:ziggy |July 09, 2010 at 11:12 PM

I only stop in to read every couple of months (having found you when looking for a lumpia rolling tutorial). So, I just found out Manilla Madness is you & N!!! Wow!!! I'm going to stop by soon!

Posted by:Liz |July 11, 2010 at 09:46 AM

I just found out about you through my cousin who currently resides in Taiwan. How awesome to have a Filipino Food truck! I'm so glad to have come across your blog! I can't wait to read past posts and follow along!

Posted by:Ethel |July 14, 2010 at 08:51 AM

Marvin! How awesome! A friend of mine tweeted fab reviews of the Manila Food Truck! Love it!

Posted by:Alisa-Foodista |July 14, 2010 at 09:41 AM

where's our lechon kawali/bagnet, crispy pata, and chicharon? hehehe believe me sir, they might be afraid at first, but once they try it . . . oh, wow!!!

Posted by:mabuhay |July 20, 2010 at 08:19 PM

Good luck with the new venture...hope the non Pinoy would try the food.

Posted by:Alex |July 25, 2010 at 05:37 PM

Brilliant!!! Enjoy showing the world your amazing food.

Posted by:Hypnotherapy London |July 28, 2010 at 01:09 AM

Congratulations and thank you for promoting Filipino food... I hope you make pork sinigang too and some kakanin for dessert :D

Posted by:Olive |July 28, 2010 at 06:29 PM

oh my gosh, what fantastic news!!! Congrats on this exciting and delicious new venture. It sounds like it's a smash hit!! So happy for you, you deserve it! :D

Posted by:wasabi prime |July 29, 2010 at 11:52 AM

Congrats to both of you and to those who supported your endeavors. I will looking for a cross country tour in the future! Keep up the good work!

Posted by:salmon910 |July 30, 2010 at 05:29 AM

Just came across your blog-- the truck sounds awesome! I am in Los Angeles and will have to hunt you guys down for some Filipino grub. Aside from having Filipino food from my friends' homes, I really don't see a lot of restaurants, so this is great. I'll also have to check out your recipes for one of my future posts!

Posted by:Karen |August 02, 2010 at 10:15 AM

Although I know I'm a little late, congrats, this sounds awesome! And so cool that you just decided to go for it!

Posted by:Brilynn |August 02, 2010 at 09:50 PM

I'm so happy that you have started this business venture. I'm from Orange County and we love the Kogi truck that comes over our way.

Do you think you will be making trips down to OC with the Manila Machine?

Posted by:Lea @ Healthy Coconut |August 17, 2010 at 01:51 PM

Mabuhay ang Manila Machine!!!! ..mula sa BAGUIO CITY!

Posted by:nomarsdivad@yahoo.com |August 18, 2010 at 02:29 AM

I love your concept. I'm a Filipina who just moved to Sydney and I love to cook. My husband and I have been toying with the idea of doing something like this here. Would you be open to sharing some ideas to help us get started?

Posted by:mireille |August 18, 2010 at 07:18 AM

The truth - I am surprised. I knew that there are taco trucks, pizza and even meat trucks - but now, Filipino food truck? Good to know!

It looks absolutely delicious.

Posted by:truck rental |August 23, 2010 at 05:58 AM

Wow! This is a great post! I'm here in LA and hope to see this Manila Machine. I love Filipino food and will definitely buy from your machine. Thanks a lot for sharing. Mabuhay!

Posted by:Paul of MyFilipinoRecipes |August 30, 2010 at 01:11 PM

bring it to Vancouver!

Posted by:lisajoytrick |September 13, 2010 at 12:11 PM

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