![]() ![]() The dish brings up happy memories of meals prepared by our mother, during the halcyon days of out youth in Laguna. It was a deconstructed Beef Steak Tagalog, made with pan-roasted Australian beef rump fillet, Adlai rice with malunggay chimichurri, onion textures, and calamansi and soy emulsion. The main course was the highlight of the meal. The dish is then garnished with labuyo caviar and crispy rice cracker, which are assembled to look like pearls and a seashell. Ginataan is a seafood entrée made with slow-cooked confit emperor fish, pumpkin mousseline, coconut cream, and laing. The dish reminded us of our childhood in Tagaytay City, where we would sip on the delicious beef broth of Bulalo on cold, breezy weekends. “This is composed of tuna tartare, calamansi, cilantro dressing, green mango, and chili-tomato glaze.” BulaloĬhef Rej's Bulalo is a warm and comforting beef consommé with braised oxtail in cabbage confit, served with sweet corn pudding and bone marrow cream. ![]() The dish was followed by his own version of the popular Kilawin. "It is actually chicken liver mousse on a garlic breadstick with onion ash, spiced vinegar gel, and shallots," he explained. Isaw is also Chef Casanova’s favorite street food. I make sure that whatever well-loved favorite I recreate remains true to the flavors that have become familiar to the local palate and that they stand out with every bite.” IsawĬhef Rej's first course conjured memories of eating isaw with our older cousins in Sta.
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