In honor of Asian Pacific Islander Heritage Month, Cheddar's own Shannon LaNier sits down with chef Jordan Andino to discuss the finer points of Filipino cuisine. 



<div class="block">In honor of Asian Pacific Islander Heritage Month, Cheddar&#39;s own Shannon LaNier sits down with chef Jordan Andino to discuss the finer points of Filipino cuisine. </div>
<div class="block">More on the visit here: </div>
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Wake Up With Cheddar

Talking Filipino Cuisine With Chef Jordan Andino 

OK. Welcome back everyone. I'm Baba. Shannon Lanier has been exploring Asian culture and a lot of delicious food for Asian Pacific Islander Heritage Month. This morning, he's trying some Filipino inspired dishes. Shannon. Now I have another candle. Hey, hey. Mm, you don't mind me. I'm just here eating this candle. Yes, this is a candle earlier. We said which one of these is edible? The candle just went out, of course because I'm dipping my bread in it, but it's made entirely of butter. Yes. A butter candle. And it's the brainchild of chef ma'am trying to finish this food. Am I? Uh OK? Here we go. Chef Jordan is here with us and he is the owner of not only Carriage House N Y C, which is where we are, but also flip, which is right around the corner. So first of all, talk to me about how did you come up with this idea for an animal candle? It was actually really good. OK. What's when, listen, when we're talking about a butter candle, the the fact is, you know, we get cold butter and like, and you try to spread it on bread and it rips the bread. Yeah, it kills me because, because I just, I need to, to be warm and soft and I, and I want it to melt. And so the best way I figured is to actually literally let it on fire. I'm trying to get it back. Oh, man. Well, I'll just keep eating it then. All right. And so what makes this difference stand out? And how are you really trying to maybe incorporate your heritage and your Filipino background into this restaurant? Listen, I, I think Filipinos just in general are we, we're show men and we're people who just, I, I love the spotlight. We love our karaoke and we, we love to have a good time. And so this is just one of the main um areas and characteristics I like to put in my restaurants where you have a nice moment that people can remember you from and what better than bread service, right? To get a butter candle for bread service, it's free. You don't even pay for it. And yet that's amazing. And, you know, I, I like to input my heritage wherever I can. So especially when it comes to flip Siggy, my fast casual Filipino taco around the corner. That's really where I like to showcase my Filipino roots and heritage and all of my really my grandmother's recipes. Oh, I love that. You know, grandma had it and it must be a good recipe and a lot of people are learning about API this month and Asia Pacific Islanders Heritage Month. So what maybe spices do you use from your background that you incorporate? You know, when we're talking about ingredients like that and more specifically spices, everything I grab is really, I try to get from Southeast Asia, more specifically the Philippines. So depending on what menu item I have, whether it's a catering event here at Carriage House over there at um I like to use UBE, which is a sweet um purple yam. Um I like to use which is like a hybrid lemon, lime orange kind of like what Yuzu is to Japan. That's what Kalai is to the Philippines. Birds eye chilies tamarind. And then of course your traditional, your traditional Adobo which isn't a seasoning. Yeah, it's like vinegar, soy and garlic braised in and with meat braised into it. It's delicious tangy, salty and just um the national dish of the Philippines. That sounds good. OK. And for those people who don't know anything about Asian Pacific Island, their heritage, what would you say stands out the most for you? Really? What's stands out the most for me is, is the fact that yeah, you know, now we have a month where we can really celebrate our heritage, our and our culture and it, and it it comes in like big and small things. For example, last week I was at something called the Gold House Gold Gala in L A which is a gathering of all the api um movers and shakers around the world. But then you do small things like certain segments like this. But also just highlighting my more of the Filipino culture through ingredients and food, which is really how we share our love for our people, our friends and our family. Yeah, you mentioned you have the other restaurant around the corner. Flip ziggy. Yeah. How is that different from this restaurant? Well, OK, this is fancy, this is a full service restaurant. I thank you, you know, so N Y C fancy full service restaurant and it really takes an homage. Um and a really tribute to all of my travels around the around New York City and the globe. Whereas Flip Ziggy, it's a Filipino taco. So that's like Filipino food, fast casual. So it's like easy grab and go and it's like a little bit of Filipino love sprinkled all about Mexican vessels. So you have sandwiches, tacos, bowls of burritos. OK. Speaking of burritos, you have a breakfast burrito right here and we're gonna learn how to make this. When we come back out here, live in about 30 minutes, we're gonna get down, we're gonna try to cook something up. I'm gonna try to fold this so everything doesn't fall out. But first I wanna try to make sure it's good and then we're gonna talk a little bit more about it when we come back in about 30 minutes. So we'll see you guys soon. Thank you, Shannon. Everything looks so good. The spices the chef mentioned. Incredible. Your mouth is watering. Can't wait to see what else Shannon's cooking up in the next hour.