MONGGOS, tortang talong, and laing are some popular Filipino dishes that are commonly found in carinderias or on our dining tables at home.
Recently, we had dinner at the Asian Cow by Chef Patrick Co. Instead of the regular Asian fusion dishes that we would normally have here, we had a feast of humble Filipino dishes.
For dinner here we had the Pomelo at Pako with Camaron Rebosado; Langka Salad with Crispy Kangkong; Tortang Talong, Tapa Baka at Itlog Maalat Salsa; Monggos, Kawali at Danggit; Asian Cow’s Pork Sizzling Sisig; Sizzling Beef Tendon Pares; Rellenong Banggus at Atsara; Laing at Chicharon; and Mangga Hilaw with Sambal.
My favorite was the Monggos, Kawali at Danggit. While Chef Patrick has put his twist on the traditional mung bean soup, the dish still has those flavors that we grew up loving. It is still a very homey dish. Of all the dishes we had, this was the first to be finished.
I also enjoyed the Tortang Talong, Tapa Baka at Itlog Maalat Salsa. While I wanted to love the tortang talong, which was good, it was the tapa that stole the show for this dish. The beef was tender and it was packed with flavors.
Lastly, I also liked the Laing at Chicharon. For those who are not familiar with the dish, laing is a mildly spicy dish made of gabi leaves that has been cooked in coconut milk. What I love about the dish is that spicy kick you get from the chili, which complemented the coconut milk.
For dessert we had the Taho Panna Cotta, Asian Cow’s take on the humble taho. What is special about the dessert is the taho is infused with langka or jackfruit.
It adds another layer of flavor to this popular snack. Some of you may have not known, some of our taho vendors actually infuse their brown sugar syrup with langka.
It was a delicious feast of beloved Filipino dishes at the Asian Cow. While Chef Patrick has put his own twist to these dishes, the flavors of the food are still what we grew up with.
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