Palabok is a large plate of rice flour noodles cooked with bean curd, scallions, sliced hard boiled eggs, lemon juice and a pungent shrimp sauce (brown sugar is added to shrimp paste in order to add some sweetness and tamp down the paste pungency). It topped with ground chicharrones and boiled shrimp a huge dish with intriguing textural contrasts and an array of flavors.
is marinated and cooked in soy sauce, vinegar, garlic and assorted spices. Try the squid version for something a bit different.
We opted for sizzling sisig comprised of chopped pork belly that is sauteed Air Max Thea Desert with ginger and bell pepper. The one Nike Air Max Thea Womens Yellow
Finish with turon, a banana roll that is like an egg roll but filled with diced bananas and jackfruit.
The goat meat is boiled first, then grilled and blended with red onion, vinegar and salt with some chopped Thai red chiles to add a bit of a kick. It is served at room temperature along with steamed rice.
You should try an adobo dish (choice of meat, fish or fowl) that Nike Thea Mens
family run restaurant owned by Marilyn and Alex Tamayo. Marilyn is the chef and everything, with the exception of the chopped goat, is cooked to order.
Kare kare is a famous Filipino dish in which oxtail, tripe, bok choy, sliced eggplant and long green beans are cooked in a thin rust colored peanut sauce. Here, the oxtail needed additional cooking time since some pieces of the meat were rather chewy.
Banaue Restaurant offers authentic Filipino cuisine in Fontana
Our final dish was laing, dried taro leaves cooked with finely diced pork and coconut milk. The leaves had a slight sour flavor, reminiscent of sorrel. It can be ordered spicy or mild and I suggest medium spicy so you can enjoy a sweet heat sensation resulting from a combination of the coconut milk and the chiles. This dish originated from Visayas in the Philippines.
From the chicken section, we selected binakol, which is diced chicken cooked in fresh coconut water with slices of coconut meat and boiled potatoes. While flavorful, it could have used some greenery (chopped parsley or green onions) to provide more visual appeal.
Pork is the most popular meat in Filipino cooking and is prepared in assorted versions. The house special is crispy pata, a deep fried pig knuckle. It best dipped in vinegar to cut through the intense richness. Another popular version is lechon kawali, deep fried pork belly served in a liver sauce.
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we chose was the Ilocano sisig that uses grilled pork belly, an easier version on the arteries. It deeply delicious, very tender (having the consistency of hash) and also has a spicy undercurrent from the chopped Thai red chiles.
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