January
16
2009
Welcome to our site!
The Pinay Gourmet Catering & Food Services is a family-owned business that started January of 2009. We offer delicious Filipino food that will fit every occassion – from birthdays, anniversaries, religious celebrations, or even simple to huge parties.
Try our packages!
To make things easier, we’ve made 4 selections to choose from. Order our packages and enjoy instant discounts! Check our Packages Page for more information.
We do deliveries!
We’ll make things easier and more convenient for you. Our orders are available for both pick-up and delivery.
Thanks for visiting!
We hope you can find everything you need for your selection of meals. The Pinay Gourmet is focused on high-quality foods and customer satisfaction. – we will do everything we can to meet and surpass your expectations.
With a variety of offerings to choose from, we’re sure you will be happy ordering from us. Look around our website and if you have comments or suggestions, please free to contact us.
We hope to see you again! Check back later for new updates to our website. There’s much more to come!
May
2
2010
Delivery in Carson, CA. Garlic Chicken, Pork Shanghai, Beef Caldareta, Beef Kare-Kare, Cassava Cake, and Pancit Bihon.
April
29
2010
Also taken during the Montalbo Family’s Visit in 2009 – 2 dishes of crabs along with a case of ice-cold San miguel beers.
April
27
2010
2009 Aug 15: Again, pictures of our orders from way back August 15, 2009. There’s the Crispy Chicken Wings (garlic flavored), Pancit Canton, Beef Caldareta, Pinoy-style Beef Steak (Bistek!), and the ever-famous Pork Sisig.
April
27
2010
2009 May 05: Just found the quick shots I’ve made for the 2 full tray orders for that day – Pancit Palabok and Roast Beef.
April
7
2010
BBQ Pork Ribs for the Montalbo Family… after a long day in San Diego, CA last 2009.
March
29
2010
Got two tickets for tonight at STAPLES Center!
March
12
2010
Preparing for tomorrow’s big event… Not to mention its Pacquiao vs. Clottey too! BTW, who’s hosting? Don’t forget to order some pulutan ASAP coz by 6pm, it’s fight time!
September
20
2009
Date: September 19, 2009
Location: Santa Clarita, CA
Held last September 19, 2009 for Andi’s 1st birthday. Thanks to Tok & Aleli-Racelis Marcaida! More pictures below:
August
17
2009
Spring rolls are pastries of Chinese origin and are usually classified as a specific type of appetizer, it is either eaten fresh or fried in some countries. Spring rolls can be notably found in China, Vietnam, the Philippines, and Indonesia.
The term Lumpia was derived from lunpia in the Hokkien language when the Chinese immigrants from the Fujian province of China brought the recipe to Southeast Asia.
Here are the common varieties of Filipino Lumpia:
Lumpiang Sariwa (Fresh Spring rolls) – consist of minced ubod (heart of palm), flaked chicken, crushed peanuts, and turnips as an extender in a double wrapping of lettuce leaf and a yellowish egg crepe. The accompanying sauce is made from chicken or pork stock, a starch mixture, and fresh garlic. This is the most popular among the Filipino variants.
Lumpia Hubad (Naked Spring roll) – basically an unwrapped Lumpiang Sariwa (without the crepe).
Lumpiang Shanghai – filled with ground pork or beef, minced onion, carrots, and spices with the mixture held together by beaten egg; deep-fried; then served with a spicy or a sweet and sour sauce.
Lumpiang Prito/Lumpiang Gulay (Fried Spring roll) – consists of a briskly fried pancake filled with bean sprouts and various other vegetables such as string beans and carrots. Small morsels of meat or seafood may also be added. It is usually eaten with vinegar and chili peppers, or a soy sauce-and-calamondin juice mixture known as toyo-mansi.
Turon (Banana Lumpia) – a Philippine dessert, made of thinly sliced bananas, a slice of jackfruit, dusted with brown sugar, rolled in a papery wrapper and fried. Brown sugar is further added while frying for additional sweetness.
July
28
2009
Among the many species of crabs, the Dungeness crab has to be our favorite. These crabs are cooked simply by steaming for 15–18 minutes, or by boiling for approximately 10 minutes in water. Beer, crab boil spices, or other flavorings can also be added to the water if desired. In Cantonese cuisine, the crabs are sometimes deep-fried or broiled, then stir-fried with green onion and sliced ginger.
Ideally, crabs should be cooked as soon as possible after catching. When removed from the pressure and cold temperatures of their habitat, Dungeness crabs stops eating!!! So, keeping them alive in aquaria for even a day will degrade their quality.
The starvation process will make the meat spongy and will draw calcium from the shell, weakening the shell of the crab. When buying crabs, freshness can be tested by feeling the outer parts of the legs. If they bend easily, the crab isn’t fresh.
Just remember, the next time you buy live crabs, the safest place to hold the Dungeness crab is its back. Although the hind part of the crab is commonly used to pick up the crab, their claws can sometimes reach the holder’s hand.
