I did it again! I finished my 6th LA Marathon and finished my first Conqur LA Challenge and got another medal for that. The Conqur LA Challenge medal is given after finishing three of their races namely, the Santa Monica 10K Classic, The Pasadena Half Marathon and the LA Marathon. I will keep running and finishing races only to help out this wonderful organization called the Asian American Drug Abuse Program, Inc. You know that the money you raise is put to good use after seeing young kids, adults and returning veterans have their lives transformed after going through their numerous programs like drug rehabilitation, employment assistance and many more. I am sharing the honor of this finish with my run buddy Honey Cabrera, who unfortunately need to quit at the 15th mile to avoid injury and to Andrew Capili who ran the Santa Monica Classic for me. And most of all to my supporters who donated money through my Crowdrise fundraiser page and I got to raise a total of $545. To Ate Ebie Lasola, Kuya Eddie Tagle, My brother, Atty. Samuel Hiponia, My beautiful niece, Jorden Joy, My sister, Virginia Majeed, My bueatiful and gorgeous nurse friends, Ate Joji Kaindoy Amparo and Aileen Delmo, My drop dead gorgeous former coworker, Melissa Alvarez and a very generous person who wants to remain anonymous, thank you so much! Until next year 🙂
On March 18, Sunday, I will once again participate in one of the the largest marathon in the USA. With a yearly participation of over 25,000, it is now the 5th largest in all of the United States. Marathons are a favorite platform for non-profits to raise money.
And this year, as in the past six marathon that I have participated in, I will be running under the Team AMP or the Asian American Drug Abuse Program Marathon Program. Team AMP is an official charity organization of the LA Marathon. Since its inception in 2012, I have raised approximately $7,000 for this organization and I will continue to do so as long as I am able to. I love this organization and what it do for the community. If you wish to support me and this organization in this run, please visit my Crowdrise fundaraising page and make a donation. Click on this link —-> https://www.crowdrise.com/kuya-mackys-6th-la-marathon-6-years-of-raising-funds-for-people-in-recovery
Evolving attitudes about Filipino cooking in D.C., both by local diners now routinely seeking out sizzling sisig and purple yam-based desserts as well as Asian chefs excited about sharing their culinary traditions, have propelled Pinoy food from strip mall treat to nationwide dining sensation.
When Eater compiled its previous guide to Filipino dining, there wasn’t a single restaurant dedicated to the Southeast Asian cuisine located inside the District. But the local hospitality scene has changed significantly in just a few years — so much so that Filipino kitchens have attracted attention from national media, with more high-profile restaurants still on the way — thanks to a growing wave of chefs and restaurateurs working to push the culinary boundaries behind staples such as crispy lumpia or zesty adobo.
Why are so many Filipino restaurants opening right now? Perhaps the question should be: Why weren’t there more Filipino restaurants around before?
The D.C. area has long had a significant community of Filipino immigrants. Rita Cacas, an archivist dedicated to preserving the history of Filipino-Americans in the area, credits the modern Filipino food boom in part to changing generational attitudes. A native Washingtonian whose father left the Philippines for the United States in 1929, Cacas remembers a Georgetown restaurant called Manila.
“It was a fancy white tablecloth restaurant, and my mother would always say, ‘It’s not good — it’s too fancy!’” she says. …..click on the first image above to read the whole article
I was trying to come up with a 30 second bumper video for my Youtube channel but this was all I managed to create. I need to gather more materials, footages and scenes of LA especially the food places and food stores, cooked food and food products to make it more catchy and interesting. Somebody also suggested to change the Channel name to make it more catchy and immediately give viewers an idea what the channel is all about. So, as they say in Tagalog, abangan ang susunod na kabanata 🙂 #workingonitdude 🙂
My ultimate comfort food! Today I was asked to vacate my room as the pesticide people are coming to do their thing and it will be four hours before I can safely come back in. I immediately though of whiling away my time here at my new hangout place, The Undergrind Cafe, just a block away from my house along Robertson Boulevard. This is my fifth time here and the
second time I am having this amazing shrimp porridge called shrimp and grits. It just hits the spot and I counted eight jumbo shrimps in this big bowl of ground corn heaven. This is a southern cuisine so the familiar taste of Cajun seasoning is present and thats what make this so appealing to me as I love anything and everything Louisiana be it Cajun or Creole. To know more of the origins of shrimp and grits click here <—-
Here is the final stage of the curing process that I used in making this chorizo. I am now calling it Dumaguete Chorizo since I have modified the original recipe and added some flavors distinct from the Cebu Chorizo. I hope non-Filipinos will learn to like this flavor which is totally different from the Mexican chorizo in taste and texture. This chorizo is not too sweet, balanced with a little bit of saltiness and the aftertaste of half dozen spices lingers in your mouth and the pleasant aroma of hickory smoke. The comments from those who have tasted it is just so encouraging and so I will be making more in the days to come as well as make other variations in meat and spices and the curing process.
I got so inspired by the story of this young LA student and his success as a chorizo maker that immediately after viewing this YouTube video, I went to Amazon and searched for a cheap meat grinder so I can try make chorizo myself lol. I found this machine called Betitay and it has this Amazon Choice seal, so I decided to buy it. Right now, the chorizo I just made last night is out drying in the sun as part of its curing process. The next step would be to smoke it for at least 3 hours before packing it. I found a recipe online and made some adjustments and added a couple more spices. It is called Cebu Chorizo which is dry cured and smoked. It is less sweet than the ones you find at the local Filipino store and didn’t add food color so it is not red but yellow due to the turmeric that I added. I am posting a video of myself using the machine. It is my first time to use this trying to get acquainted with it so you’ll see me struggling a bit with the stuffing part, but it turned out well and I was able to make 4 pounds of chorizo. The recipe from which I based my own recipe can be found here <—-click
As always, when touring friends in San Diego, I always bring them to this iconic burger joint for them to try the humungous double cheeseburger and Frings (Potato fries and onion rings). We chose to come to their original location along Ocean Avenue. We came on a Tuesday just before 12 noon and there were only a couple of people ahead of us. Weekends will often find this place packed with tourists and a long queue outside. I ordered the double cheeseburger for my friend Mayena, who just arrived from UK with her coworker Vanessa and husband Reyno with son TJ. Mayena just took a picture of the burger and switched it with my single cheeseburger lol. Vanessa and Rey also ordered the single cheeseburger and had a hard time finishing it. Hodad’s is open daily from at 11AM – 10PM.