The Crazy Cook’s Christmas Menu

My friend, Carmina Mapa del Rosario, “the crazy cook” has a catering business in Davao!

She lives in Davao so I only get tempted by her photos in instagram! from her or from her very lucky husband, Don Durian!  I am waiting till we can go to Davao and to be able to enjoy her cooking 🙂

But this Christmas she is bringing in to Manila some of her delicious concoctions and can be used in your parties or dinners or be given as gifts.

Crazy Cook (creative catering solutions)  +63-928-505-3605 and +63-82-234-7075

Kitayama Meat Shop carries these two items now so you can get them there too

 Balbacua as explained by Carmina 🙂

“The story behind this dish comes from market vendors and butchers who would stew their unsold/leftover cuts and sell it as a soupy ‘ulam’ the following day.  Raf and I love eating it so I thought of making this Southern Filipino dish richer and meatier by using imported oxtails and shanks.  I braise it for 6-8 hours  in ginger, ground peanuts, red peppers and an assortment of secret herbs and spices from Mindanao.

I was a bit surprised because in the beginning it was my family who just kept on ordering.  And then in the past 3 months more people tried it and it now has a following from Manila foodies like JJ Yulo, Robbie and Angela Dinglasan, Carla Tengco, Itong and Richie Torres, and many more.  Even Chefs like Bruce Ricketts and Marvin Agustin like it.  (Or so they told me by text or IG!)

JJ described it as ‘the love child of kare-kare and callos’.”

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