ABE - Menú completo

Mountain rice cooked with shrimps wood ear mushrooms and bamboo shoots steamed in a bamboo shell

Choice pork belly slices stewed and then dried in garlic and spices

Gabi leaves cooked in coconut milk with the distinctive flavor of smoked fish

A hearty green bean bisque with fish tinapa flakes and chicharon.

Pork sinigang in tamarind broth with vegetables

We couldn't wait for thm to grow any bigger. Small squid sauteed in olive oil and seasonings

Fried tuna jaw with spicy seasoned garlic topping

Traditional style with oxtail, tripe, and vegetables in a rich peanut-base sauce

Julienne of green mango tossed with spicy homemade salted shrimp paste

Fat of tiny crabs sauteed in olive oil and garlic

Pickled julienne of green papaya, carrots, and shallots

Capampangan delicacy of salted rice and shrimp paste especially good for fried fish served with mustasa leaves

Pickled green mango slices

Heart of the banana plant stewed in palm vinegar

Another healthy treat! Sauteed fresh mustard leaves with shrimps and vegetables

Stewed freshly harvested vegetables with squash

Ilocano and Capampangan claim this as his own. Heres manongs version

Sauteed wing bean and string beans with shrimps in coconut cream

A Bistro Remedios original overgrown tilapia butterflied and fried to delightful crispiness served with Balo Balo relish and mustasa leaves

By unanimous decision this Ang Hang take on the traditional fried crispy pata won the hearts of food writer Madhur Jaffrey s foodie family

Pork and chicken liver stewed slowly for hours till it tastes its delicious best

Choice pork cuts slowly cooked in shrimp paste, garlic and chilis

Pork tongue cooked in tomato sauce, calamansi, soy sauce, and sugar

Dinuguan or pork variety meat stewed in vinegar and peppers Pampanga-style

Pork lechon paksiw stewed in its own spicy sauce and coconut milk and chilies

Minced and sauteed fresh young corn in a light broth

Another style of sinigang with crushed fruit of guava and sour broth

Alya Honasan This Capampangan arroz valenciana should be on every fiesta table A feast for the heart.

Spring Chicken stuffed with galapong rice, chestnut and raisins

Pork belly stew with pineapple

Chicken stewed in soy, lemongrass, saba bananas, and shitake mushrooms

A dish that keeps forever, "kambing" adobo is best with fragrant white rice

Alya Honasan - "Mom boils leftover Christmas hambits and bones in the broth to make it more yummy."

Thelma San Juan - "My lola and mom cooked this back in the old days when women had the time to cook and run the household down to the last detail. And honestly its a dish I associate with matriarchal tyranny."

Prawns simmered in tiny crab fat with olive oil and lemon

Prawns simmered in coconut milk and spices

Bagoong rice with garlic, sauteed baby squid and whole fried salted egg

Stew of pork leg in Chinese black sauce

Fiesta meat roll with chorizo, egg and paprika, slowly cooked for hours

Spring roll of fresh heart of plam, served fried or natural

Bencab - "I've always loved lamb but the adobo way at Abe is my favorite."

Shrimp, sliced kangkong, stalks sauteed in red hot chilli peppers and coconut milk a la Bistro Remedios

Spanish-style shelled shrimps sauteed in virgin olive oil and garlic

Not to be outdone this Bicolano dish is guaranteed to blast you off to Mayon Volcano in this spicy coco cream vegetable medley