Our next pop-up is on February 16th: AROI/SARAP The words “aroi” and “sarap” are cousins. They both mean “flavorful” in Thai and Tagalog, respectively. Both languages borrow many words from Sanskrit, and both words likely derive from the Sanskrit word for flavorful, or delicious: सुरस, “surasa” (In Laos “saep,” In Indonesia and Malaysia “sedap”). Over homecooked meals and drinks, distracting ourselves from the pain of Super Bowl XLIX, we thought of Thai and Filipino as cousins. We thought about how Hawaii already laid out a blueprint for various food traditions to meet on one plate. We pinpointed the many similarities that tropical Thai and Filipino cooking shares: rice (of course), fermented seafood products, lots of citrus acid, banana leaves, coconut milk. Both cuisines carry many pre-Western contact influences from China and India. There were also distinctions: Thai food is all about that spicy kick—chiles are a main cooking ingredient; Filipino food is rarely spicy, and, if so, is usually only made so through condiments. So we went back to what was most familiar to both of us, and tweaked a few ingredients. We came up with a menu that we hope exemplifies the idea that our food has always evolved through exchanges with one another—that “fusion” may be a buzzword to some, but to us it’s just how we’ve always done it. One person shares a recipe, the other shares a recipe, both try something new with something they’ve done many times before. And no matter how much time has passed or how many miles separate us, food can both bring us back to where we started, and tell us where we’re going, much like languages themselves. Hit foodandsh-t.com for menu & reservations

Posted on the 9th of February, 2015 with 8 notes

harryclean: S/o to the bro @prometheusbrown and @foodandsh_t for the Hood Famous Ube Cheesecake. I just got the word that I invented the the name but I barely remember saying it haha. Purchase a cake now for your mom, sister, wife, girlfriend or side bitch.

Posted on the 9th of December, 2014 with 3 notes

ATTN GOOD PEOPLE OF SEATTLE & BREMERTON AND NEARBY AREAS Hood Famous Bakeshop is now taking orders for whole 6" and 9" Ube Cheesecake! To reserve your cake in time for pick-up in Seattle at Inay’s Asian Pacific Cuisine on Thanksgiving Eve (11/26) or Thanksgiving Day (11/27), or in Bremerton at Lumpia Factory on Thanksgiving Eve (11/26), order by Monday 11/24 at http://hoodfamousbakeshop.squarespace.com/ube-cheesecake

Posted on the 22nd of November, 2014 with 7 notes

KAMAYAN MENU

#KALSADA menu 420pm-sunset Sisig Tacos (pork, chicken, bangus or tofu): $3/taco (+ 1 w/ egg), $8/3 tacos (+2 w/ eggs) Balut 3 Salmon Fish Balls 5 Taho 4 Puto & Kutsinta 5 Ube Cheesecake slice 6

Posted on the 23rd of June, 2014 with 1 note

Kalsada

Summer has arrived in Seattle and we’re taking it to the streets. Following the incredible response to our Adobo Burger collaboration with Lil’ Woody’s earlier this month, we’re moving our usual kitchen service onto the sidewalk. Right outside Inay’s, we’re setting up outdoor grills and griddles, and fryers to provide an a la carte menu inspired by Filipino street food, which we’ve themed our Kalsada (Filipino translation: “street”) menu. On this month’s menu you’ll find Filipino street food staples: balut, fish balls, taho, mom’s puto & kutsinta. Our featured item is a tribute to the OGs of Seattle street food–the taco truck–with tacos filled with a sisig-flavored choice of protein to fit whatever dietary parameters you have: pork, chicken, fish (bangus) & tofu. Also, on the menu: a “Breakfast in Hawaii” taco made from the many packs of Portuguese sausage we brought back with us from our recent trip to Hawaii. Kalsada is also a big-up to the current wave of hood-famous-to-everywhere-famous street food-inspired food trucks and eateries such as Kogi BBQ (LA), Baohaus (NYC) & Señor Sisig (SF). The proprietors of these eateries: Roy Choi, Eddie Huang, Evan Kidera are all homies that I’m fortunate to have met via hip-hop. As 2nd generation children of Asian immigrant parents coming of age in America in the 80s & 90s, hip-hop wasn’t just our soundtrack, but a methodology. When I bite into a Kogi taco, Baohaus bao or Sisig burrito, there’s a soulful reinvention present that I could never taste in bourgie “Asian Fusion” eateries. But, like the homies, I always found it somewhere closer to the taco trucks, hot dog stands and falafel carts you’d find wherever people worked or played loud music. Or both. It’s like the difference between a song composed by a technically refined musician vs a song crafted by a knowledgeable DJ who instinctively improvises and samples. If rap was food, this is definitely one genre of it–creations sampled from one’s own culture, mashed up with others we’ve grown familiar with, and reinvented with reverence to where it came from. Asian kids raised on Black music, Brown food and White skepticism making mix tapes you can eat. Say what you will about the state of hip-hop music in the era of late-stage capitalism–hip-hop in food form is killing everything right now. From the food truck explosion, to big food chains attempting “mash up” menu items, to high end restaurants playing Wu-Tang Clan Aint Nuthin Ta Fuck With while you eat a fancy bone marrow dessert–Kool Herc & Afrika Bambaataa is somewhere embedded in the DNA of the food you just posted a photo of on instagram. Which is great. But sometimes, you just gotta take it back to the street. MENU Tacos:

Pork Sisig

Bangus Sisig

Tofu Sisig

Chicken Sisig

Portagee Sausage Sides:

Salmon Fishballs

Balut Sweets:

Taho

Puto at Kutsinta

Ube Cheesecake

Posted on the 16th of June, 2014 with 8 notes