Pica-Pica Filipino Cuisine
Why we're here:
To create delicious, authentic, and creative Filipino meals;
To create economic opportunities for students and residents of Saint Johnsbury and the NEK
To be an agent for positive change in downtown district of Saint Johnsbury and the Northeast Kingdom
Pica-pica Filipino Cuisine is a registered low-profit business. In a nutshell, our goal is to provide a delicious, affordable alternative to small-town dining, locally sourcing as best as we can, and provide employment opportunities to students and individuals in the downtown district of Saint Johnsbury. So... have you eaten yet?
Side or complementary dishes, similar to appetizers or tapas, or simply 'pica-pica' - but enough to be a complete meal!
Crispy spring rolls with ground pork, minced shrimp, minced onion, carrots, and spices with the mixture held together by beaten egg. A perennial favorite, it is of Chinese origin and was brought to the Philippines by Chinese immigrants
A typical Philippine appetizer consisting of pork belly and deep-fried tofu, and is served in a mixture of soy sauce, pork broth, vinegar, chopped red onions, scallions and red chili peppers
Savory flavors of the Far East! These grilled pork BBQ or Chicken skewers define nearly every Filipino gathering. Has hints of garlic, soy sauce, calamansi juice or lemon juice, banana catsup, brown sugar, salt, black pepper. Served using bamboo skewers. (2)
Savory garlic fried rice with adobo flakes, and a side of Lumpiang Shanghai (fried spring rolls) Great alone or as a complement to other dishes!
Main Meal (or 'Ulam')
Main dish is individually served, and usually eaten with rice. Traditional style is served 'family' style - main dishes in the middle to be shared, and rice all around
Considered the 'national dish', which involves the meat in vinegar, soy sauce, and garlic, which is browned in oil, and simmered in the marinade. Yum!
Pan-fried milkfish or 'bangus', seasoned with vinegar, garlic, salt and pepper. Topped with tomato and red onions, served with a small side of vegetables and jasmine rice
A traditional breakfast meat made with pork slices cured in salt, pepper, garlic, and a hint of pineapple for sweetness and slightly tart flavor. Served with fried rice and sunny side up eggs, it is perennial favorite that can be enjoyed any time!
Lean cuts of beef sliced thinly and marinated in a tangy and salty mixture of lemon juice and soy sauce. Sautéed in garlic and sliced onions, and served over steaming jasmine rice
Popular Filipino dish made with pork belly simmered until tender and then deep-fried until golden and crisp. With crunchy skin and super moist meat, every morsel is pork heaven!
A hearty meat dish combined with potatoes, carrots, tomato sauce, and liver paste. This is a popular dish served during special occasions and a regular in every Filipino cookbook
Stews & Soups
Dishes served with jasmine rice, side of seasonal vegetables. Multiple orders can be served 'family style' (shared dishes, rice, etc.) upon request
Soup or stew characterized by its sour and savory taste most often associated with tamarind or sampalok. Cooked with leafy greens, Asian green beans, eggplant and radish. It is one of the more popular viands in Philippine cuisine! Traditional comfort food!
Pigeon beans, pork and young jackfruit in a delicious sour soup base! Popular Ilonggo dish (Visayas region), passed down from generation to generation! Another perennial comfort food!
A traditional Filipino stew made of a thick savory peanut sauce. Made with ox tail, eggplant, banana heart/blossom, leafy greens, and long beans. Besides the peanuts as its base, this dish depends on the sautéed shrimp paste (on the side) in order to be fully enjoyed!
Arroz caldo is the Filipino's interpretation of congee. In this rice soup, bone-in chicken and rice are boiled in a ginger-based broth until the grains have disintegrated into porridge-like consistency. Fried garlic bits, chopped green onions and calamansi juice are added for additional layers of flavor. Served with a side of fish sauce for taste
A savory stew of pork meat simmered in a rich, spicy, dark gravy of pig blood, garlic, chili, and vinegar. Served with puto or jasmine rice (or both!)
Vegetables ('Gulay') and Noodles ('Pancit')
Any of the dishes below can be made completely vegetarian. Please consult with your server
A type of very thin rice noodles fried with soy sauce, some citrus, a kiss of fish sauce or patis, and a mélange of sliced chicken, pork, shrimp, and chopped vegetables
A type of Lo Mein or "tossed noodles". The actual noodles are called flour sticks, and is prepared with sliced pork, chicken, Chinese sausage, shrimp, and array of vibrant vegetables that makes it colorful
Broiled Asian eggplant (peeled and seasoned) omelet
Thick soup of sauteed mung beans, onion and garlic, pieces of meat, shrimp, leafy hearty vegetables, Munggo Guisado is a classic staple for many Filipinos
Indigenous dish from the Ilocos region. The word is the contracted form Ilocos word "pinakbet", meaning "shrunken" or "shriveled". Made with mixed vegetables such as tomatoes, long beans, bitter melon, eggplant, yellow squash, and cooked with meat in fish or shrimp paste sauce
Sautéed seasonal vegetables such as cauliflower, chayote, bell peppers and snow peas; and pork, chicken, beef, and shrimp. Saucy dish served with steaming jasmine rice!
Made with rice flour, topped with red egg, cheese and grated coconut. Sweet and salty all in one! Served as a snack, or dessert, or anything you wish!
Mixture of various ingredients, including boiled sweet beans, young coconut, sago (tapioca), gulaman (agar jello), tubers and fruits. Served with shaved ice and evaporated milk, topped with either sweet purple yam, vanilla ice cream or flan or all of the above!
Fruity diced mango in vanilla pudding and a splash of calamansi citrus essence
Ube Cake (Purple Yam) cake! Made with Philippine purple yam, with Ube-flavored cheesecake frosting
A type of steamed rice cake found throughout the Philippines. Made from a mixture of rice/wheat flour, brown sugar and lye, enhanced with yellow food coloring or annatto extract
A type of steamed rice cake usually served as snack or as accompaniment to savory dishes such as dinuguan or pancit in Philippine cuisine and believed to be derived from Indian puttu of Kerala origin
Our version flan, but only richer and thicker! Slightly enhanced with a taste of calamansi or Philippine lemon
We offer an array of alcoholic and non-alcoholic beverages. Here is a sampling of what we have in-house
Pale lager produced by San Miguel Brewery. Established in 1890 by the original San Miguel Brewery, it is the largest selling beer in the Philippines and Hong Kong. We are the only food outlet serving SMB in the state of Vermont!
IPA beer from California
Bottled in Burlington, Vermont
Philippine citrus/orange fruit
Mango, Guyabano (pictured), Calamansi, etc. Check with your server
Chardonnay, Pinot Grigio, Pinot Noir, Cabernet Sauvignon, Merlot
Gose and Lunch Money