Chef JP Anglo celebrates Sarsa Kitchen and Bar’s 6th anniversay with six new dishes. The dishes are still Negrenese but you can see the Chinese influence in a few of them owing to the Chinese restaurant in Bacolod run by Chef JP’s dad.
Chicharon Bulaklak. Crisp and clean, it was one of the most loved dishes that night. It is served with a unique atchara vinegar which imparts a sweet and sour flavor. A good sharing appetizer together with their low key good plate of Dilis.
Crispy Batchoy. Chef JP reduced batchoy broth and uses it as the sauce for this crispy noodle dish. The toppings are made up of the usual batchoy components of egg, chicharon, fried liver and pork (grilled pork liempo in this case).
Crispy Tadyang with Ginamos gravy. Beef riblets, deep fried and laid on top of gravy made with ginamos (Visayan bagoong). The riblets are fried perfectly and went really well with the unique salty gravy.
Inasal Chicken Chop. Chicken breast marinated the inasal way, breaded then deep fried, topped with garlic bits. The breast meat was a bit on the dry side, I’m thinking the thigh part would be perfect for this preparation. The inasal flavors are not the strongest but a drizzle of chicken oil and a little sinamak greatly enhances it.
Paksiw na Crispy Pata. The skin and meat of the pig trotter are separated with the meat cooked in liver sauce and star anise while the skin fried to a satisfying crisp. You get the best of both worlds with the usual crispy skin while the meat is made more flavorful and even more perfect companion to steaming white rice.
Mango and Tuba Sweet and Sour Pork. A very Chinese dish but executed with local flavors of tuba/coconut vinegar and sweet mangoes. A dish that is familiar and new at the same time.
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