Chef Romy's suckling pig is basted with his homemade achuete oil and stuffed with lemongrass Visayan style
So our Dads deserve a special treat of Purple Yam suckling pig, grilled pig’s ears and Bicol Express. And then treat him to homemade strawberry ice cream (strawberries from the Green Market) or a clafoutis made of Rainier cherries from Washington. In case you have not met a really good clafoutis, it is a cross between a custard and a cake made with ground almonds and baked with cherries.
For Father’s Day, we also want to recreate a traditional dish from Arayat, Pampanga — Bringhe which is featured in our cookbook, Memories of Philippine Kitchens. It was recently featured by a food blogger – Fake Food Free – who decided to recreate this Philippine version of paella made with sticky rice, coconut milk, turmeric, chicken and chorizo. Chef Romy Dorotan’s version will use duck leg instead of chicken.
To make a reservation, email me at acbesa@prodigy.net
or call (718) 940-8188.
Father’s Day Brunch & Dinner Menu
June 17, 2012, 11:00 am – 9:30 pm
MENU
Grilled pig’s ears salad & Bicol Express, $ 10
Fresh Lumpia (summer roll), $ 9
with roasted king oyster mushroom, asparagus & sweet potato noodle
Ukoy (vegetable and shrimp fritter), $ 9
Eggplant kulawo, $ 10
(grilled eggplant with burnt coconut cream and green mango & mountain yam salad)
Stir fried Razor clams with garlic scapes, $ 12
Eggs
Beef tapa (air dried beef) with garlic fried rice, $ 15
Tocino (sugar & achuete cured) with garlic fried rice, $ 12
Bibimbap, $ 13 / with beef tapa, $ 15
Main Courses
Roast suckling pig, $ 28
Bringhe with roast duck & chorizo, $ 24
(Philippine paella made with sticky rice, coconut milk & turmeric)
Grilled whole Dorade with citrus sauce, $ 25
BBQ Baby chicken Inasal (marinated in kalamansi lime), $ 18
Lamb shank braised in coconut milk wrapped in banana leaves, $ 28
Barbecued Korean Beef Shortribs, $ 32
Desserts, $ 8
Rhubarb Pie with Strawberry ice cream
Frozen halo halo
(Sundae of watermelon ice, passionfruit sorbet, avocado ice cream
with blueberries & cherries)
Cherry Clafoutis (with Rainier cherries)
Mango Shake with fresh mangoes
(all our ice creams and sorbets are homemade)
The traditional bringhe from Arayat, Pampanga. This was done for a special birthday party for my mother in 2010. The cooks from Arayat traveled to Manila with all their ingredients and cooking utensils to make this unforgettable dish.
Grilled pig's ears is a dish that Filipinos call pulutan along with sisig which uses pig cheeks, jowls and ears, too. It is perfect for drinking beer and it is perfect to whet one's appetite for a big meal ahead.
Kulawong Talong -- a regional delicacy of Laguna, a province south of Manila. The grilled eggplant is bathed in burnt coconut cream soured by vinegar.
One of our fave desserts is the classic Clafoutis -- a French dessert that is a cross between a cake and a custard made with ground almonds. The classic Clafoutis is always made with cherries, but other fruits have been used for this.
Come join us this coming Sunday to enjoy the start of summer and remember our Dads. My Dad is no longer with us, but he is always with me watching over the restaurant because he loved to eat.
Photo of bringhe by Miko Lim; Eggplant kulawo by Neal Oshima. Rest are mine.
