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The restaurant Baon Kainan serves Filipino / Filipino-American [1] cuisine in Portland, Oregon. The business has operated from a food cart on Alberta Street called Alberta Carts, [2] [3] and later on Couch Street in the north Portland part of the Kerns neighborhood. [4] [5] Baon Kainan has used the tagline "Not your tita's cooking".
Their initial concept for the restaurant was a cafe with pastries baked by Kwon in the morning, and lumpia and sandwiches in the afternoon. The restaurant opened in July 2020 with the initial cafe concept. Later, they began offering a tasting menu at dinner during the COVID-19 pandemic as a response to widespread labor shortages. [4]
A tempura-like Filipino street food of duck or quail eggs covered in an orange-dyed batter and then deep-fried. Tokneneng uses duck eggs while the smaller kwek kwek use quail eggs. Tokwa at baboy: A bean curd (tokwa is Filipino for tofu, from Lan-nang) and pork dish. Usually serving as an appetizer or for pulutan. Also served with Lugaw.
2. Spinach, Feta, and Egg White Wrap. $4.45. This has been a go-to of mine at Starbucks for years. It’s moderately healthier than the other sandwich or wrap options, coming in at less than 300 ...
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For those interested in sampling a twist on a familiar favorite, Jovy suggests Filipino-style spaghetti. Served with a thick and creamy sweet sauce, the pasta dish is made with ground beef, spices ...
The first type of silog to be named as such was the tapsilog.It was originally intended to be quick breakfast or late-night hangover fare. It developed from tapsi, which referred to meals of beef tapa and sinangag with no fried egg explicitly mentioned, and diners which mainly or exclusively served such meals were called tapahan or tapsihan in Filipino. [2]
They are popular for breakfast, snacks, or appetizers. Okoy are sometimes dyed bright orange with achuete seeds. [1] Okoy has numerous variations using a variety of other ingredients, including replacing the shrimp with small fish or calamari. Okoy batter can also be made with regular flour, rice flour, or an egg and cornstarch mixture.