White Rabbit Food Truck: Nostalgic Filipino Flavors at its Finest

The pork sisig burrito! Photo by me

The pork sisig burrito!
Photo by me

I know, I know. I haven’t written about food from the motherland in about a month. Yikes!

However, that’s not entirely true! I’ve reblogged a post that I wrote on my other blog, Dang Good Eats, about the White Rabbit food truck. They focus on Filipino fusion food. I also wrote about their pork sisig burrito.

Definitely give it a read and get your Filipino food fix!

(Also, this blog isn’t dead! I’ve decided to focus on Dang Good Eats a bit more. However, once I see a true Filipino food experience come my way, you can bet you’ll be in the first to know!)


I love Filipino food.

Granted, the statement is a bit biased since I’m Filipino-American, but Filipino food is delicious. The cuisine can generally be viewed as uncanny (I mean, have you heard of balut?), but there’s no denying that Filipino cuisine harnesses flavors that are bold, flavorful and out of the ordinary.

So when I found out White Rabbit was making an appearance close to home this weekend, I was ecstatic.

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VIDEO: Adobo (Filipino “Let It Go” Parody)

If you’re still on the Frozen bandwagon, then I have some hilarious news.

YouTuber Mikey Bustos parodied Frozen‘s “Let It Go” with adobo.

Adobo. “Let It Go.” I mean, it was bound to happen, right?

Quite frankly, I’m over the Frozen hype, and if I hear that piano intro again, I may just rip my hair out. But, I can let it slip just once more.

I might have to make some pork carnitas adobo after watching this video.

(By the way, excuse my lack of posts lately. The holidays sure can be relaxing! I recently had this ube/leche flan cupcake the other day, and I’m dying to talk about it in my next blog post! If you’re interested, find the picture of it on my Instagram, @eatfortoday!)

Buko Pie Appreciation Post

Buko pie. Photo by me

Buko pie. Photo by me

This is a buko pie appreciation post.

Buko pie is basically coconut pie. Nothing more, nothing less. The inside is filled with loads of fresh young coconut “meat” (none of that shredded dry stuff), and when paired with the soft, flaky pie crust, it is just heavenly. Each slice is like a decadent tropical holiday in every bite.

My family recently received “pasulubong” from the Motherland this past week. My relatives back in the Philippines usually send a box of buko pie fresh from a bakery, and of course, they didn’t disappoint.

Excuse me while I help myself to a slice or two.

Grab the recipe for easy buko pie here.

3 Ingredients That Make Filipino Spaghetti “Filipino”

A plate of my dad's Filipino spaghetti.

A plate of my dad’s Filipino spaghetti. Photo by me

Recently, my father whipped up a batch of his famous spaghetti. It’s a serious guilty pleasure: it’s rich, comforting and, well, sweet. That last term isn’t normally used to describe traditional spaghetti. But for Filipino spaghetti, it’s standard.

Filipino spaghetti is a hybrid dish that shares the same ingredients from its Italian influence. The dish tends to be on the sweeter side and has an uncommon protein, but I promise you it tastes better than it seems.

To be completely honest, it’s not a revolutionary dish. If anything, it’s an unusual take on traditional spaghetti and meatballs that would probably cause celebrity chef Giada de Laurentiis‘ Aunt Raffy to scoff at the dish (if you’re a Giada at Home fan, you’ll know exactly what I’m talking about.)

But there’s just something about Filipino spaghetti that makes it delicious and comforting. I don’t know whether if it’s a play on sweet where savory should be, or the unfamiliarity of the “mystery meat.” All I know is that growing up, Filipino spaghetti was one of those dishes comfort dishes to look forward to for seconds. And thirds. Sometimes fourths.

Here are the three ingredients that converts traditional Italian spaghetti into a Filipino masterpiece.

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“Pork Adobo: Carnitas Style” by Peaches & Puppies

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Pork adobo — with a twist! Photo by Peaches & Puppies.

Adobo can be made with different types of proteins, but I never imagined pork carnitas. Could you imagine tender, shredded carnitas simmered in garlic, soy sauce, and vinegar? Say it isn’t so, Peaches & Puppies! The thought alone is enough to make my stomach grumble.

This is an interesting and mouthwatering take on a signature Filipino dish. I’ve always been a sucker for Filipino fusion, so this recipe gets a thumbs up from yours truly.

Give the recipe a gander, and let me know what you think.

Oh, and to the duo behind Peaches & Puppies, cook a pot of this and send some my way! Much appreciated!

VIDEO: FUNG BROS FOOD: Filipino Food w/ AJ Rafael

If you still feel like you’re not quite grasping the basics of Filipino food, then the video above may teach you a few things about my homeland’s cuisine.

The video features YouTube sensations the Fung Brothers and Richie Le venturing deep in to the scary abyss known as West Covina, Calif. to try Filipino food. They also bring Filipino-American musician AJ Rafael along to give them a rundown on his culture’s food.

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A Halloween Meal to Fear


What’s cooking this Halloween?
Photo by Marshall Astor, bob walker, and @roxsey45 via Instagram ©

Attention, brave eaters and Filipino food lovers alike.

In the spirit of Halloween, I’ve concocted a three-course prix fixe menu featuring exotic Filipino foods that you can serve to a loved one.

Granted, one look at these dishes can send said loved one running for the hills. But alas, these dishes are enjoyed everyday by Filipinos across the globe. Why? They’re just so darn good.

Beware, folks. This post is not for the lighthearted.

Bon appétit and happy Halloween.

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