Balbacua at The Oarhouse

November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie

We were at a photo exhibit at The Oarhouse last night where we met with some photographer friends. The first item on the menu was balbacua served with rice or bread. My husband and I had never heard of balbacua and we were curious. ItÕs a meat dish that originated from Cebu, we were told, very rich and definitely not for anyone watching his cholesterol intake. We decided to try it. It was served simmering on a heated bowl. Thick, rich and, my oh my, really great. Balbacua is a dish made with oxtail, soft sweet beans and saging na saba. The broth is spicy. No vegetables–just the chunks of meat, beans, saba and the wonderful broth. Somewhat a cross between nilagang baka and kare-kare. I decided right there and then that I would try making it at home one of these days. My husband suggested that I surf the net for some info about the dish but I couldnÕt find any. It canÕt be that complicated, really. The key is in the broth. SoonÉ

For those who want to try it, The Oarhouse is along Mabini Street in Malate, Manila, beside The Hobbit. It is a restaurant and bar–a hangout of photographers and artists. 

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