"Truly the worst for your diet, but truly the best for your palate," Erwan Heussaff gushes about this dish that he once declared on Food Network Asia is the best thing he ever ate. Have your tastebuds already met this mouthwatering sizzling bulalo creation by Ilonggo chef JP Anglo?
This beefy awesomeness served on a sizzling plate is the Negrense chef's spin on the classic Ilonggo dish called kansi, a bulalo (beef bone marrow) soup with a sour kick similar to sinigang and traditionally, it uses batwan, a Visayan fruit, as its souring agent.
In Chef JP Anglo's Filipino restaurant Sarsa, he cooks it differently — devilishly — tender slices of beef shank sharing space with bone marrow on a sizzling plate. The meat has been cooked bearing rich kasi flavors, and then its soup is transformed into a batwan gravy.
Imagine this plate of sizzling bulalo arriving on your table, hot and ready for you, its savory aroma wafting wildly in front of your face as you grab your fork and spoon, scoop yourself generous servings of it, then plopping it on top of your cup of rice. Tender, lipsmacking, and downright deadly. No wonder it's Sarsa's constant best-seller and scene stealer in every table.
The Dish: Sizzling Kansi (Sizzling Bulalo with batwan gravy, P380)
Where to Find it: Sarsa Kitchen + Bar, with branches in BGC, Legazpi Village, Mall of Asia; opening soon in Megamall.
Like Sarsa Kitchen + Bar on Facebook (/sarsakitchen) and follow on Instagram (@sarsakitchen).
