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Filipino specialties flourish at Banana Leaf Asian Fusion in Beaumont

By in Press Enterprise on December 29, 2017

By David Cohen

Banana Leaf Asian Fusion, a wide-ranging, primarily Filipino restaurant, initially opened in Hemet but has since moved to Beaumont.

The food of the Philippines is often pork-centric, and noodles (pancit) and rice abound. Many dishes are cooked adobo style, including chicken, pork shoulder and beef with a combination of soy sauce, vinegar, onions, garlic and bay leaves. The method not only infuses the meat with some salty and pungent flavors but tenderizes it.

Vegetables also play a prominent role in such dishes as chicken tinola, using assorted chicken parts with ginger, garlic, fish sauce, green papaya wedges and spinach.

Another dish, pinakbet, consists of chopped pork, green beans, sometimes bitter melon, eggplant and okra steamed in fish sauce, ginger and garlic.

The choice of fare here is in two parts — a steam table containing around 10 items that are already cooked, and a separate menu high up on the wall behind the steam table of dishes cooked to order.
The steam table offers the most intriguing selections, which change regularly during the week.

Kaldereta is a stew of goat on the bone, which is exceedingly tender, with potatoes, carrots, onions and bell peppers.

The meat is fairly fatty and in the Philippines is usually served for special occasions.

Several chicken dishes and pata (pig’s knuckle or trotter) are usually available, as is pancit, a classic noodle dish that also contains pork, chicken and veggies. It’s a mainstay of fiestas and birthday celebrations in the Philippines.

Adobo is also available, as is dinuguan, which is not for the fainthearted, since it is made with pork belly and pig intestine cooked in pig’s blood.

The sweet Filipino sausages on the steam table have a deeply delicious flavor, although they are very greasy. The fried pork belly (lechon kawali) is crisp on the top and can vary in the amount of meat […]    

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