REKADO has its own way of spicing up anyone’s taste buds.
Now on its anniversary, considered as favorite haven among Dabawenyos for its Filipino comfort food, excites Davao’s culinary scene anew with its additional array of dishes.
Rekado is filling up the already loaded list of recipes with the addition of Rekado Paella, Grand Pochero, Sesame Basil Chicken, Rekado Mixed Seafood, Sinigang na Tadyang sa Kamia, Callos, Gambas, Kinilaw na Malasugue, and Chocolate Fondue.
“Four of these dishes were formally launched during Mother’s Day while the rest were presented to you now,” Pauline Benedicto, owner and chef of the Rekado said.
“Expect the same bold flavors from the original menu we presented to everyone from day one. Nothing repetitive and each dish will stand on its own, each will have its own unique flavor,” she added.
The restaurant, which is located along Jacinto Extension Street, is conceptualized personally by chef Benedicto and Tisha Benedicto-Sebastian
“We grew up in a household where good food was always prepared by mom, so we thought of sharing it to people,” Sebastian said, adding that the opening of the restaurant was in honor of their mother.
The new and additional dishes in Rekado’s menu:
Rekado Paella
Our version of paella uses fragrant Jasmine rice that is sautéed with our homemade chorizo crisps, then simmered in a boldly flavored broth and finished with shrimps and chicken.
Each step in cooking this dish is seasoned finely so that every bite is a play of flavors of shrimps, chorizo and chicken.
This is topped with a creamy chili and lime dressing that complements the flavors by providing acidity and added spice.
Grand Pochero
Beef shank, chicken quarter, pork belly braised until perfectly tender. Fatty beef shank gives the broth a deep, rich flavor from being carefully simmered for hours until all aromatics are perfectly blended.
This is served with a creamy ensaladang talong which is filled with layers of savory flavors that complement the meat in this dish. Carrots potatoes, garbanzos, cabbage for added texture and saging na saba which adds sweetness to the dish.
Sesame Basil Chicken
Tender chicken cubes in our oriental sauce. An abundance of flavors from bold Asian ingredients such as sesame oil and ginger with a hint of pepper and sweetness from the fresh basil.
Rekado Mixed Seafood
Local mussels, shrimps, malasugue, squid balls, fish balls and kikiam cooked in a sweet and savory sauce made of variety of chilis. Bold flavors stem from a variety of aromatic Asian ingredients such as lemon grass and fish sauce. It surprises with a buttery finish.
Sinigang na Tadyang sa Kamias
Tender beef short ribs braised to perfection and simmered in a rich beef broth and soured by kamias or iba.
Callos
It’s all beef meat and tripe slow simmered with Chorizo El Rey Spanish chorizo in tomato sauce until perfectly tender. The slow cooking process brings out the natural flavors of the beef that gives the sauce a deep, rich flavor.
Gambas
Shrimps, mushrooms, crispy garlic chips and chilis simmered in infused olive oil.
Kinilaw na Malasugue
A Filipino version of ceviche. Kinilaw of malasugue tossed in seasoned vinegar with pickled radish, burong mangga, onions, ginger and chilis.
This is topped with a guava and tamarind glaze. Perfect harmony of sweet, spicy and zesty flavors. Each component is well seasoned. The pickled radish and burong mangga provide sweetness and acidity. A refreshing and light dish.
Chocolate Fondue
Melted tablea chocolate served with slices of pineapple, apple, banana and marshmallows. Sweetness of the fruits goes perfectly with the subtle bitterness of our table chocolate sauce. (With JIS)