“Filipino Regional Classic” MAIN ENTRÉE “GRILL”

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KAYKAYO 1. CATERING SERVICE MENU “filipino regional classic” MAIN ENTRÉE “GRILL” CRISPY PATA Crispy Pata is made whole pork leg boiled until tender and then deep-fried until golden and crisp. Served with pickled green papaya (atchara) and a soy sauce—vinegar based dipping sauce. Crispy Pata is another of the sinful ways Filipinos love their pork. PORK BARBEQUE on A STICK Filipino Pork Barbecue made of pork slices marinated in a sweet BBQ sauce and skewered in bamboo sticks. Sweet, salty, and slightly spicy, these Fili- pino style kebabs are seriously addicting! INIHAW NA LIEMPO Inihaw na liempo, which literally means “grilled pork belly”, is another delicious way Filipinos enjoy their pork wherein thick-cut pork belly rashers are marinated overnight for best flavor and then grilled to perfection over hot coals. INASAL NA MANOK Made famous in Negros Southern Region. Grilled Chicken Marinated in a spe- cial sauce. Served with pickled green papaya (atchara) and Soy-Vinegar Sauce HALABOS NA HIPON A steamed and fried shrimps recipe embodied with aromatic spices. Usually this dish is enjoyed it with green mango salad and tomato salad and it is usually consumed using your hands. It is also a delicious appetizer and great when dipped in hot and spicy vinegar. PORK BISTEK Bistek Tagalog (specialty of Tagalog Region) is a Filipino version of a Pork steak. It is comprised of thinly sliced pork chop marinated and fried in soy sauce and calamansi juice and garnished with caramelized onion rings. PLEASE, TAKE NOTE THAT WE ARE NOT A REGULAR RESTAURANT ESTABLISHMENT THUS WE LIMIT OUR INVENTORY. WE FRESHLY BUY OUR INGREDIENTS FROM THE LOCAL MARKET AT TIME OF ORDER. A 72 HOURS PRE– ORDER AND A MINIMUM ORDER REQUIRED AND SUBJECT TO AVAILABILITY . .

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