Owners of Filipino Cuisine in Angier Retired: We Take a Look Back

Updated : Oct 25, 2019 in Articles

Owners of Filipino Cuisine in Angier Retired: We Take a Look Back


>>>IN THE RATHER UNLIKELY
LOCATION OF ANGIER, ABOUT HALFWAY BETWEEN FAYETTEVILLE AND
RALEIGH, FANS OF FILIPINO CUISINE HAVE DISCOVERED A VERY
WELL-REGARDED RESTAURANT ON LARGELY RURAL HIGHWAY 55. THE PLACE IS ACTUALLY CALLED
SIMPLY FILIPINO CUISINE, AND THERE’S NOT ONLY THE RESTAURANT,
BUT ALSO A WELL-STOCKED ASIAN MARKET. BOB GARNER HAS MORE IN TONIGHT’S
HOUSE SPECIAL.”>>THE ENTERPRISE BEGAN WITH THE
OPENING OF BITTER MELON ASIAN MARKET IN EARLY 2012. MOST FILIPINO GROCERIES IN THE
U.S. ARE VERY SMALL, BUT THIS ONE TURNED INTO QUITE A
COMPREHENSIVE, SPACIOUS MARKET.>>UM, I THOUGHT — I THOUGHT
THIS WILL BE SMALL, BUT, YOU KNOW, WHEN WE PUT EVERYTHING
TOGETHER, PEOPLE WERE SAYING, YOU KNOW, OH, THIS — THIS IS A
BIG FILIPINO STORE.>>THE EIGHT-TABLE FILIPINO
CUISINE RESTAURANT OPENED IN APRIL 2014, AND WORD HAS CLEARLY
SPREAD QUICKLY AND WIDELY.>>FROM HIGH POINT, THERE’S
FAYETTEVILLE, YOU KNOW, FORT BRAGG. THERE’S NORTH RALEIGH, DURHAM,
CHAPEL HILL. UH, WE HAVE PEOPLE FROM
WILMINGTON. WE HAVE PEOPLE FROM SOUTH
CAROLINA, ACTUALLY. CHARLOTTE.>>FIRST-TIMERS OFTEN TRY THE
FRIENDLY AND FAMILIAR-SOUNDING COMBINATION PLATE.>>PORK BARBECUE ON THE STICK,
WHICH WE, YOU KNOW, MAKE HERE. THE PANCIT BIHON IS MADE OF RICE
NOODLES, AND IT’S VERY THIN, SO IT’S LIKE A — UM, GLASS
NOODLES. AND THEN, OF COURSE, WE HAVE
THAT EGG ROLL. YOU KNOW, THE EGG ROLL IS A
COMBINATION OF GROUND PORK AND BEEF AND VEGETABLES ROLLED INTO
A LITTLE WRAPPER AND THEN DEEP FRIED, AND THEN IT’S SERVED, YOU
KNOW, THE SWEET CHILI SAUCE. WE CALL IT — IN THE
PHILIPPINES, WE CALL IT LUMPIA.>>YOU KNOW, SOME SORT OF
BARBECUED BEEF OR PORK OR SEAFOOD ON A SKEWER IS POPULAR
WORLDWIDE, AND WHY SHOULDN’T IT BE? BOY, THEY HAVE A REALLY NICE
MILD BUT INTERESTING WAY OF FLAVORING THIS. MMM. HOW ABOUT THE LOWER END OF A
PORK LEG BRAISED UNTIL TENDER AND DEEP FRIED UNTIL CRISPY? IT’S CALLED CRISPY PATA AND
WON’T SEEM TOO EXOTIC FOR TAR HEEL TASTES. LOOK, THIS IS JUST THE VERY
BOTTOM PART OF A PORK SHOULDER. IT’S CRISPY FRIED RATHER THAN
COOKED OVER COALS, AND IT IS SERVED WITH RICE, BUT BASICALLY
PORK MEAT WITH SOME SPICY VINEGAR. SOUNDS LIKE EASTERN NORTH
CARONA BARBECUE TO ME. YEAH, YOU’LL BE FAMILIAR WITH
THAT FLAVOR PROFILE. HMM, HMM, HMM. AND, OF COURSE, PEOPLE AROUND
HERE REALLY LIKE CRISPY PORK SKIN. [CRUNCHING SOUND]
AND THERE IT IS.>>THE KARE KARE IS BEEF OXTAIL
AND TRIPE. TRIPE IS A PART OF THE STOMACH. WE COOK IT IN A PEANUT SAUCE
AND — PEANUT SAUCE AND PEANUT BUTTER, AND WE PUT BOK CHOY AND
EGGPLANT AND GREEN BEANS, AND THEN WE SERVE IT WITH RICE AND
SHRIMP PASTE.>>NOW, NOT ONLY DO WE HAVE BEEF
TRIPE, WHICH IS PART OF THE STOMACH. WE HAVE BEEF OXTAIL. BUT IT’S ALL MELLOWED OUT BY
THIS WONDERFUL PEANUT SAUCE. VERY VELVETY. MMM. HALO-HALO, WHICH MEANS MIX-MIX,
IS A UNIQUE DESSERT FLOAT, IF YOU WILL, CONTAINING THREE TYPES
OF SWEETENED BEANS, JACKFRUIT, CUBES OF FRUIT GELATIN, PURPLE
YAM JAM, CONDENSED MILK AND SHAVED ICE, AND TOPPED IN THIS
RESTAURANT WITH A WEDGE OF FLAN, OR CUSTARD. MMM. REALLY RICH LIKE AN ICE CREAM
FLOAT.>>YEAH, YOU CAN ONLY FIND IT IN
THE PHILIPPINES.>>NOW, BECAUSE THERE’S SO
LITTLE FILIPINO FOOD AVAILABLE IN NORTH CAROLINA, THERE ARE
SOME EXOTIC SOUNDING NAMES MAYBE THAT MAY CONFUSE YOU A LITTLE
BIT. BUT, BELIEVE ME, THERE’S NOTHING
THE SLIGHTEST BIT THREATENING OR THERE’S NO FLAVOR THAT YOU WON’T
REALLY ENJOY. IT ALL JUST GOES SO WELL
TOGETHER. FOR “NORTH CAROLINA WEEKEND,”
I’M BOB GARNER.

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