#chefjpanglo

[travelswithagourmet]

An impromptu al fresco dinner at home prepared by @chefjayps of the newly-opened restaurant @kooyafilipinoeatery • We enjoyed a multi-course Filipino feast with white wine, rosé and lots of ice-cold @sanmiguelbeerph • Starters were kinilaw - the Filipino ceviche of raw fish (kingfish) or shellfish (shrimp) cured in vinegar, and tokwa’t bawang - deep fried tofu, sweet soy dip, crispy garlic. • Pancit Molo came next - the classic chicken dumpling soup topped with crispy wonton strips. • We had three main courses: Kaldereta - braised beef belly in roasted tomatoes topped with crispy potatoes Inasal - grilled marinated chicken Ensaladang talong - roasted eggplant, salted duck eggs and!of course, Sinangag - roasted garlic rice. • Desserts were piaya - a palm-sugar filled flatbread plus silvanas - a meringue, pistachio buttercream cookie version of the well-loved Filipino cake, sans rival. • Thanks #chefjpanglo and @camanglo for “taking us all back home” for one night. • #TravelswithaGourmet #TWAGDubai #FilipinoSupperClub #foodies #foodiesofinstagram #chefjayps #filipinofoodforward https://www.instagram.com/p/CZu1SoqBrcD/?utm_medium=tumblr

[travelswithagourmet]

@kooyafilipinoeatery is the new Filipino restaurant by Chef JP Anglo in the Marina • The restaurant, still on their soft opening serves a fixed menu for dinner: two starters, a soup, two main courses, a vegetable, garlic rice plus a dessert. A fruit shake and water are also included in the 140 AED price. • Crispy pineapple dilis came first with the watermelon tamarind shakes. This is a classic dish of deep-fried tiny anchovies usually spicy sweet - this version was sweetened with pineapple juice making it a sticky crispy starter. • Next came the grilled chicken skewers with peanut sauce and a vinegar dip and a complimentary grilled tofu skewer. • Pancit molo, a traditional soup made with wontons and shrimp (similar to the Chinese wonton soup), flavored with garlic and spring onions. The soup was perfect, the wonton morsels tasty and the addition of crispy wonton wrappers as a topping adding an interesting texture to the dish. • The main course was kare kare, a peanut-sauce meat and vegetable stew usually made with oxtail, but this time elevated to a more refined version with beef brisket and the traditional long beans and aubergine, served with a side of bagoong (the fermented salt-cured anchovy and fish paste) that is an acquired taste but adds that special umami to the nutty cream sauce. This was served with a side dish of tortang talong (aubergine omelet) and garlic fried rice. • Dessert was piaya, a palm-sugar filled flatbread usually eaten as a snack but sweet enough to have as a dessert. We also got complimentary silvanas - the cookie version of a well-loved Filipino cake called “sans rival” made with alternating layers of dacquoise, cashews and buttercream - this one made with pistachios instead. • I haven’t been back to Manila for over two years and this meal brought me back even for a few hours. Thanks @chefjayps for finally bringing the taste of home to Dubai. • #TravelswithaGourmet #TWAGDubai #FilipinoFoodForward #chefjpanglo #kooyafilipinoeatery #foodies #foodiesofinstagram (at Jannah Place Dubai Marina) https://www.instagram.com/travelswithagourmet/p/CYpBxDtqT4m/?utm_medium=tumblr

[wanderinggabe]

A little celebration after a tiring week. #kansi #filipinodelicacy #sarsakitchen #chefjpanglo @sarsakitchen (at SM Megamall EDSA)