Adobong Itik at Balaw-Balaw
Posted by Noemi | Under Cakes, Pastries & Desserts with 4,947 views
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Monday Jun 4, 2007
It’s been almost 19 years since I last visited Balaw-Balaw Restaurant and Museum in Angono. It was Marielle’s baptismal celebration party . I had dreams that my daughter would grow into an artist one day and having it at this restaurant fitted my dreams. Oh well, she’s not an artist as in paint artist though but she loves to sing. Anyway, what is Balaw-Balaw?
Balaw-Balaw is actually a sauce native to Angono, made of fermented shrimps, gruel, and red rice. The founder, Perdigon Vocalan, who passed away in 2001, wanted to promote the culture of Angono by opening up a specialty restaurant serving native and exotic dishes. Have you ever tried eating snake or bayawak? For the brave souls like me, it is actually an interesting dish that tastes like chicken with the consistency of fish. Aside from these not-so-common dishes, Balaw also offers the widest selection of Filipino dish
Source : Balaw-balaw restaurant and museum
I was quite surprised to see Balaw-Balaw foods in the Internationa Food Exhibition 2007. As I looked at the bottled items, I asked “is there bayawak?” haha. No, but they had bottled adobong itik and bottled Burong Hipon among other items. Balaw-balaw has gone a long way since then.
Aside from the food, I regret not being to commission a painting by the artist, Perdigon Vocalan. At that time the minimum cost for a painting was 15,000 pesos. I didn’t have the money then . Now that I have saved some money, he’s not around. I’m glad his memory will never die with the legacy he left behind through his artworks and bottled food items.
sarap dyan sa balaw-balaw