Excerpt from “What’s On Your Table?” by Ces Rodgriguez for InFlight August-September 2010
“ For Chef Stephanie Zubiri its ostrich, duck’s embryo, frogs, and goat at restaurants Moomba and Bistro Remedios.”
“At Moomba, Zubiri likes the tian of ostrich (P450), marinated ostrich strips with vegetables, mashed potatoes and whole baked garlic cloves. “It looked juicy, was thinly sliced but softer because it was cooked with a sauce. The flavors were strong yet you can taste the ostrich more.””
“Bistro Remedios is known for frogs, goat and balut. It was a few weeks too early for the Pampanga specialty kamaru or rice field crickets, spiced and fried to a crisp, so the order of the day were adobong balut (P120), two unfertilized duck eggs stewed in soy sauce, vinegar, and garlic, and betute or farm frogs.”
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