Mother’s Day at Purple Yam starts with Pulutan

May 5, 2012

My mom, Dr. Solita Camara-Besa feeding my brother, Dr. Emmanuel Besa a long time ago.

My mom, Dr. Solita Camara-Besa devoted most of her life to her  career as a teacher and as Chairman of the Biochemistry Dept of the College of Medicine of the University of the Philippines.  This photo resonates with me because my brother, Dr. Emmanuel “Wee” Besa was the only sibling who followed my doctor-parents’ footsteps.  She did not cook much, but when she did, it was for special occasions and it was always a big deal.  She would do the roast turkey or the Chinese ham for Christmas laboring in the kitchen giving instructions to our cooks at home.

So whatever food your Mom made for you when you were growing up will always have special meaning to you as an adult — which is why memories of childhood food are treasured so much.

Chef Romy Dorotan is putting PULUTAN on the menu for the first time.  Pulutan is the Filipino term for appetizers or bite sized snacks that go with ice cold beer.  Most common pulutan are sisig (chopped and deep fried pig snout, ears and cheeks) and bulaklak (pork ruffle fat).  Bulaklak (literally translated as flower) is hard to describe, but when boiled and fried in its own fat into a crispy chicharron like morsel, it is heaven especially when dipped in vinegar spiked with lots of garlic and crushed black peppercorns and a hint of chiles.  The barbecued pig’s ears are a great discovery from our friends’ food tours in Pampanga after posting all their photos of unusual dishes on FB.

So join us on Mother’s Day, same menu from brunch to dinner and savor the food that Mom would have cooked for you except that you are treating her out!  Call for reservation (718) 940-8188.

Mother’s Day Brunch & Dinner Menu

May 13, 2012, Sunday, 11:00 am – 9:30 pm

MENU

Pulutan, $ 10

(barbecued pig’s ears, bulaklak & blood sausage)

Fresh Lumpia (summer roll), $ 9

with king oyster mushroom, asparagus & sweet potato noodle

Ukoy (vegetable and shrimp fritter), $ 9

Oxtail dumplings in beef broth, $ 10

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

Crispy duck leg with quail eggs salad, $ 16

Main Courses

Wild striped bass with rhubarb & leek crust sinigang, $ 25

(in rhubarb fish broth)

Pork neck bones afritada, $ 16

BBQ Baby chicken Inasal (marinated in kalamansi lime), $ 18

Grilled lamb chops with mint sauce, $ 31

Beef shortribs adobo with burnt coconut cream, $ 32

Lobster luglug (rice noodles), $ 26

Softshell crab in pinipig and cashew crust, $ 26

BBQ Spareribs in homemade orange marmalade sauce, $ 21

Desserts, $ 9

Chocolate Mocha Fudge Cake with coconut caramel sauce

Pineapple Tarte Tatin

Strawberry Rhubarb Cobbler

Cassava Bibingka with jackfruit ice cream

BBQ Pig's ears in vinaigrette ready to be made into a salad

Softshell crab in pinipig (young rice) - cashew crust garnished with sorrel, radish flowers, chile & garlic scapes.

Beef shortrib adobo with burnt coconut cream

Lobster luglug (thick rice noodles)

Oxtail dumplings which will be served in beef broth

Oxtail filling for dumplings

Pineapple Tarte Tatin is Chef Romy's special creation ever since the 1980s.

{ 1 comment… read it below or add one }

Amber May 10, 2012 at 2:21 am

That is the sweetest story. I probably won’t fight the crowds on mother’s day, but I will be in later to try the pulutans as well as the rest of the menu

Leave a Comment

Spam protection by WP Captcha-Free

Previous post:

Next post: