BARANDILYA SIMULATION MENU

OCTOBER 29, 2019

PAMPAGANA (Appetizer)

1. Lumpiang Prito
Traditional Filipino-style spring rolls deep fried to a golden and served with vinegar

2. Pork Sisig
A central Luzon pica-pica favorite of smoky and crispy fork and chicken liver minced and topped
finely chopped onion and chilies and served with vinaigrette dressing

3. Lumpiang Shanghai
A Chinese influence deep fried appetizer of minced pork meat and vergetables wrapped in
crispy spring roll wrapper and served with a favorite sweet and spicy chili sauce

4. Bopis
A spicy concoction of minced pig’s variety meats stewed in tomatoes and chilies

SABAW (Soup)

1. Sinigang na Baboy
Fork tender pork cutlets slowly simmered in a tamarind-based broth

ENSALADA (Salad)

1. Ensaladang Dulong at Mangga

Crispy fried sliver fish topped on a bed of sweet romaine lettuce and fermented green mango
and tomato, onion-chili mix and salted egg puree

ULAM (Main course)

1. Sweet and Sour Fish

Fillet of white fish, battered and deep fried and served with sweet and sour sauce

2. Inihaw na Pusit
Pusit Lumot or deep sea squid stuffed with onions, tomatoes and house maid soy based
marinade, grilled to a tender

3. Inihaw na Tuna Belly

Tuna loin grilled juicy and tender served with house blend of sauces of tamarind ketchup and
vinegar-soy sauce dip
MANOK (Poultry)

1. Filipino Fried Chicken

The classic Filipino-style fried chicken with a special blend of marinade, deep fried to a crisp

2. Buttered Chicken (for selection)

Mixed chicken pieces buttered and deep fried and served with house gravy

BABOY (Pork)

1. Lechon Kawali
Slices of thin sliced pork belly, deep fried to a crisp and served with liver sauce

2. Dinuguan
The Philippine version of pork blood stew served with cracklings to ass texture in each bite

BAKA (Beef)

1. Pinaklay
A variety of beef innards slowly cooked to a tender in a sour-based broth with ginger, onion, and
chillies

2. Kare-kare
Combination of beef meat, tripe and mask, boiled till fork tender and sautéed in peanut based
sauce. Served with shrimp paste sauce and a myriad of local vegetables like pechay, sitaw,
banana heart and eggplant.

GULAY (Vegetables)

1. Pinakbet
Sauteed :Bahay-Kubo” vegetables with shrimp paste and crispy pork

2. Lumpiang Hubad
Mixed julienne of jicama, carrots, and spring onions sautéed in high heat until strips are tender,
served with sweet garlic soy glaze sauce

PANSIT AT PASTA (Noodles and Pasta)

1. Pancit Canton
Classic birthday-style noodle stir fried with vegetables and thinly sliced meat, fish balls, and
squid balls

2. Pancit Palabok
Bihon noodles topped with thickened, shrimp based sauce and garnished with hard-boiled eggs,
spring onions, pork crackling and flaked smoked fish
 3. Chami
Thick egg noodles stir fried with mixed vegetables and soy blend sauce

4. Spaghetti Bolognese
Classic spaghetti with red meat sauce

5. Pasta Tinapa
Flakes of Tinapang Bangus in an oil-based sauce topped on Spaghetti pasta

KANIN (Starch)

1. Kalkag Rice
Rice sautéed with silver fish and topped with loads of garlic

2. Alamang Rice
Rice sautéed with shrimp paste and topped with loads of garlic

PANGHIMAGAS (Dessert)

1. Maja Mais con Langka

Creamy custard, coco cream and milk mixture thickened until soft and smooth, garnished with
jackfruit bits and toasted coconut

2. Buco Pandan
A blend of coconut meat, pandan jelly, nata de coco and kaong mixed in with a milky cream
mixture

INUMIN (Drinks)

1. Tamarind juice
2. Lemongrass Cold Tea