Friday, February 3, 2012


500 North Michigan Ave.
Chicago, IL 60611
312-464-1-PIG (744)

* Mediterranean inspired dishes.
       -We like the food. I highly recommend the Pig's Ears with Crispy Kale and the Razor Clams with Oregano, Lemon and Olive Oil. For the dessert i liked the Bread Pudding with Marsala and citrus with caramel sauce. Yum!
* Small Plates - Tapas style so you can share...good for two per plate.

* Communal Tables - I didn't like the set up. Place is too small, i hope they will soon expand their floor area.

* Service - It took us more than an hour before we got seated. Wait staff were not friendly at all, it seems like they were just doing their job sans compassion.

*I will definitely be coming back when i'm in Chicago but this time i will make sure to come earlier.  And hope the wait staff will be friendly and accommodating next time.

Potato and Speck Croquette with Calabrian Chili Aioli
These were good.

Prosciutto Bread Balls
It was okay but will not order these again. I will try something else

Lingua Agrodolce
Wow...oh by the way Lingua means tongue Agrodolce is a type of sauce, agro (sour/acidic) often balsamic mixed with dolce (sweet) sugar.

Testa, in Italian means head...self explanatory right? ;)
It was surprisingly delicious...not fatty at all.

Milk Braised Pork Shoulder with Mashed Potatoes
Melts in your mouth goodness.

Pig's Tails Braised in Balsamic
I like this too.

Razor Clams with Oregano, Lemon and Olive Oil
One of our favorite dish. I will definitely order this again.

Scallop Spiedini with Chickpea Aioli
Yum!!!! but didn't get the idea of the bay leaf skewered in between the scallops.

Pig's ear with Crispy Kale, Pickled Cherry Peppers and Fried Egg
My no. 1 favorite I liked this so much i had to make this at home well my own version tho' ;)
Crispy Pig's Ears with Crispy Kale and Hot Peppers

I love their water vessel

(Espresso over Toasted Cinnamon Soft Serve)

Bread Pudding with Marsala and Citrus
(Caramel Sauce and Whipped Cream)
My favorite among the desserts we ordered.

Panino con Nutella
(A Sweet Sandwich Filled with a Chocolate Hazelnut Spread, Marshmallow Cream & Bananas)
This was my least... this is so easy to make at home.

Sicilian Iris
(Ricotta and Chocolate Chip Filled Fried Brioche)


My take on a popular dish at THE PURPLE PIG CHICAGO. I liked it, okay who am i kidding...i love it,  i have to recreate it at home. I don't have their recipe. Totally  based this dish on taste which i like to do...i love to challenge myself. I'm happy to say that this is close enough  that's why i'm sharing.

"Simple yet sophisticated" is the best way to describe this dish. Well, that is if you're a pig lover like me ;)



Another ingredient that i now love is fried kale. OMG why!! why!!! didn't i discover fried kale before! We love fried kale so much, it's sort of a staple good! you guys must give it a try if you  haven't already.

Wash, cut and pat dry really well before frying, Believe you me...i learned my lesson. 

Frying will only take few minutes, sprinkle with a pinch of salt as soon as you take them out of the oil.

Pigs ear can be purchased at Asian stores but believe it or not our regular grocery stores are now selling offal. I actually bought these from Meijer.

Wash and boil/cook the pig ears w/ soy sauce, star anise (optional), garlic, salt and pepper until tender. Add water if needed.

Pat dry the cooked pig ears then slice thinly (julienne). Deep fry until brown and crispy. (FAIR WARNING....YOU MUST HAVE THE SPLATTER  SCREEN READY)

Assemble the dish. Arrange the fried kale, then the pickled peppers (i used pickled banana peppers). Top w/ crispy pig's ears .
Drizzle with reduced balsamic vinegar then top with OE eggs.

Thursday, February 2, 2012

GAI HOR BAI TOEY (Fried Marinated Chicken Wrapped in Pandan Leaves)

Recipe adapted from Chef Surapol Sri-Aim
We love this dish but i make this only on special occasion or when i crave for some. Making this is time consuming but the good thing w/ this dish you can make a lot and freeze the rest.

Pandan Leaves for those who aren't familiar with pandan, this can be used for both savory and sweet dishes. It's floral with a hint of citrus. I love the smell of pandan leaves.

Serves 8

1 1/2 lbs. Chicken legs, boneless, cut into chunks
2 T soy sauce
2 T Oyster sauce
2 T Knorr Seasoning *
2 T Catsup
1 T Sesame Oil
1 T Chinese wine/ White wine or Rice wine
2 T sugar
1 T Milk
1 T garlic minced
1/4 C cilantro roots (cilantro leaves and stalk are good)
1 T white pepper
8 to 10 pcs. Pandan leaves to wrap the chicken
Oil for frying
For sauce : soy sauce and chili sauce

Mix all ingredients except the chicken pieces and the pandan leaves. Pulse the ingredients in your food processor until ingredients are mixed and pureed.

Marinate chicken with sauce mixture for an hour or so in the refrigerator.

Wash pandan leaves. Start wrapping the chicken.

Steam the wrapped chicken for at least 30 minutes then deep fry for few minutes or until brown.

*The leaves aren't edible so discard the leaves before eating.

 Serve with sauce. My sauce is a mixture of soy sauce and chili sauce.

Pandan Leaves can be purchased at Asian stores. I wish i could buy fresh.

The following are steps on how to wrap the chicken.

These are now ready for the steamer.

I'm not sure what this gadget is called but it's very important to have this especially when you steam dishes a lot like me. ;)

If you know what this gadget is called...pls. let me know. And thank you ;) But for now i'll call it a plate lifter.

Fried Marinated Chicken Wrapped in Pandan Leaves.