Independence Day at Claude Tayag's Bale Dutung

June 12 2012 - Independence Day 

A day visit at the culinary center of the Philippines, Pampanga where good food is everywhere at its best. Giving you the taste of traditional Filipino food at Claude Tayag's Bale Dutung. Claude Tayag presents 3 different kinds of menu more of like a degustation menu. The set of food I'll be posting are on the Anthony Bourdain menu. 

FoodSteps begins here... 

Claude Tayag's Bale Dutung Table Setting

We were first served with Freshly Squeezed Dalandan Juice with Muscovado Ice

I liked how this drink is given before the meal starts. It's a very good refreshing drink after a long 2 hour drive from Manila-Pampanga. From here you'll be able to tell already how fresh the food they'll be serving in a few. Other than being refreshing, the taste is well balanced. Their unique Muscovado ice balanced the dalandan juice well giving a good citrus and sweet drink. 

Amuse-Bouche

Crackers with 3 types of dip 

Crackers with 3 types of dip (pesto, talangka or crab fat, and balo-balo) that you can freely experiment on. Like how Tita Mary Anne told us how we can have pesto and the talangka together and same goes to talangka and balo-balo. You better start of with the pesto because as you go along with the other dips you'll see how the taste gets stronger and stronger. 

Bring it on 10 Course Meal! 

First Course: Ensaladang Pako in Honey-mansi Dressing 

The pako served gives a crunch to every bite you do and has a very good citrus and sweet like dressing that is mild. Everything in this dish complements each other. Simple yet tasty and healthy. 

Second Course: BBQ Palduet at Claude'9 Talangka Rice 

This dish is similar to what we commonly know as Chicken Inasal. The chicken was perfectly cooked, very tender and juicy. The chicken gives off a lemon grass taste within its skin. Very good serving with the talangka rice on the side. 

Chicken Inasal being charcoal grilled before-hand

Third Course: Adobong Pugo

A small quail served with chicken liver and pandesal. I never liked chicken liver but this is exceptional. It was really good with the pandesal. Once again, the chicken was cooked well, soft, tender, and juicy. The flavor of the chicken was delicious and its flavors were not overpowering. 

Fourth Course: Hito at Balo Balo Sushi

Sushi topped with talangka or crab fat with camias on top.

Fried hito and Balo-balo being wrapped in Mustasa Leaves. 

Fifth Course: Lechon Tortilla  

This dish is simply good and easy to munch in when on the go. The sauce is very interesting because you'll wonder how spices are playing on your palette. You can easily tell it's made from basil because of its taste and aroma. It is simply like comfort food.

Lechon crisps, freshly sliced tomatoes and onions, homemade kimchi, topped with a spiced basil citrus like vinaigrette sauce on top

Sixth Course: Bone Collector 

A killer dish served is the bone marrow. If you're young, it's not bad to sip in all the marrow with a straw. 

Bone Marrow served with popsicle stick and straw. 

Seventh Course: Bulanglang Kapampangan na may Tian ng Bangus, Ulang at Tadyang ng Baboy 

It is a very simple dish but a lot of flavors are playing. The soup has a  sweet banana-guava like taste and at the same time it's a bit sour like Sinigang but not as strong as the usual one all Filipinos like. The shrimp or what we call sugpo was fresh and sweet, the pork was tender, and the bangus is simply the best that complements the whole dish. 

Eight Course: Sisig Babi

Sisig in Two ways one is with onions and the other just the plain simple traditional sisig served with either white or brown rice wrapped in banana leaves.  

Nineth Course: Kare-kareng Laman Dagat

Their most beautiful and famous dish. The seafood was so good. It was really tasty and the best way to end everything. It has a rich peanut butter taste you won't expect. 

Tenth and Last Course- Dessert: Tibok Tibok with their Sinaunang Kape

The best way to end everything a sweet milky like pudding with dried coconut on top with freshly brewed coffee to cut off the sweetness. 

Tibok tibok topped with dried coconut

Sinaunang Kape served with Carabao's Milk and Muscovado Sugar

Thank you for the hospitality and the great experience to taste traditional Filipino Food. 

The long 3 hours 10 Course Lunch was sure to fill us up til dinner. It was a really good experience to have taste Filipino food in a traditional way. If you want to try out Filipino Food, this is the best way to go on a journey. It's worth it and satisfying. Not only Pinoy food do they serve but also the Filipino culture.