Purple Yam Lunch now open: Wed – Fri

June 16, 2010

Lutong Bahay: Pinoy home cooking for lunch
First day of lunch at Purple Yam with Chef Perry Mamaril at the helm
MENU
Munggo (mung bean soup) with choice of ampalaya (bittermelon), grilled mackerel or lechon kawali (deep fried pork belly),  $ 6 (veggie); $ 8 (mack or lechon kawali)
Dinuguan (pork shoulder blood stew), $ 8
Pinakbet – Vegetarian, $ [...]

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Filipino home cooking at Purple Yam lunch

June 14, 2010

Starting Wednesday, June 16, Purple Yam will start serving lunch from 11 am – 3 pm.
Lunch schedule – every Wednesday, Thursday & Friday only
Our theme is Lutong Bahay (Filipino home cooking).  We will cook the dishes that we  cook for ourselves when we are at home or when we visit the Philippines.
We found out that [...]

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Purple Yam Brunch now starts 11 am

June 11, 2010

Purple Yam will now open for brunch at 11 am.
In all the 13 1/2 years we had Cendrillon in SoHo, we religiously opened at 11 am for Sat and Sun brunch, but hardly anyone showed up until 12 noon.  So we thought we would be smart and know better to open up at 12 noon [...]

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Ruminations on vinegar in Adobos

June 11, 2010

Above is the beef shortrib adobo we cooked recently to celebrate the summer.  I put the recipe in a previous post.  It was a big hit and whenever we offer it, it is the first thing that sells out.
Now that we are encouraging people to make adobos for summer grilling, there are some caveats in [...]

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Purple Yam is one of NYT’s SIFTY FIFTY

June 4, 2010

http://www.nytimes.com/packages/html/newsgraphics/projects/nyc-app/?th&emc=th
New York Times Food Critic Sam Sifton just named PURPLE YAM one of his favorite restaurants in New York City.
This right after the NEW YORK POST just named Purple Yam as one of the best expat places that one can visit.  It was just a great thrill to read them quote a Filipino expat saying [...]

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BBQ Beef Shortrib Adobo from Purple Yam

May 30, 2010

Beef Shortrib Adobo
Beef shortribs are absolutely delicious!  And this was the big hit in our masters class at the Filipino Flavors Symposium, May 15, 2010 in SFO.  Beef is tricky especially when putting on the grill and serving as a barbecue.   It can come out tough, burnt or undercooked.  The best way to barbecue them [...]

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BBQ Pork Spareribs Adobo from Purple Yam

May 29, 2010

Pork Spareribs Adobo in Achuete Oil
(These photos were taken by Dawn Bohulano Mabalon who attended the Masters Class I gave at the Filipino Flavors Symposium, May 15, 2010 in SF)
These ribs are really perfect for  summer barbecues. I like to add chunks of apples to the braise because they provide some sweetness to the pork [...]

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Achuete Oil: Good for BBQs

May 29, 2010

How to make Achuete Oil
This is a very easy recipe and something you can use to make fried rice, as a marinade for pork sparerib adobo, as a base for kare kare or anything you would like to saute.  Chef Romy likes to use this for roasting and basting roast suckling pigs.
For our Masters Class [...]

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BBQ Adobos at Purple Yam

May 28, 2010

Adobos make good barbecues.
Typically adobos whether they be chicken, pork or beef are browned by frying after they are braised in vinegar, garlic,  sea salt, black peppercorns, bayleaf & chiles.  I like to broil them in their own sauce after reducing the sauce at home to avoid the smell of oil in the house.
But during [...]

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Happy Mother’s Day from Purple Yam

May 7, 2010

All mothers are beautiful no matter how young or old they may be.  Mine turned 95 this March.  Her mind is still as keen as ever and her love for all of us — her children — has not diminished.  She is much beloved not only by her children, but by her grandchildren, nieces and [...]

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