Tambayan Sa Kanto (TSK) restaurant owner, Margaret Streegan, is more than just a restaurateur. Her love for authentic regional cuisine is the blueprint of the operation with supportive hubby Arman. And she's hands on. Passed on from her doting grandmother, the TSK recipes that she serves Filipino dish-loving patrons are fully hers and she's the spirit behind the kitchen that makes it all happen.
New Self got the chance to take a peek inside the Tambayan Sa Kanto kitchen to see how Crispy Bagnet (lip-smacking and hefty slices of pork belly with Ilocano spicy vinegar and a Kamatis-Bagoong-Lasona siding a.k.a. KBL or tomato with fish paste and onion), Bulalo Steak Ala Pobre (an inventive beef shank dish served on a sizzling plate of TSK's signature creamy bulalo sauce), and Lumpiang Togue (mixed vegetables with a dip of spicy vinegar) are prepared.
Pre-sizzling plate bulalo
I was dazzled as the pork liempo was being deep-fried in the TSK kitchen. I eagerly observed how big bubbles showed up on the surface of the cooking oil which is evidence of moisture. As the minutes progressed, the bubbles became smaller and the moisture less.
Read about my Tambayan Sa Kanto dining experience and more about its selection of authentic regional Filipino cuisine on Turista Trails.