Rekado Davao - Jacinto Extension

2-3 Persons, Kilawin of malasugi tossed in spiced vinegar, burong mangga and pickled red raddish

2-3 Persons, Chicken skin marinated in seasoned vinegar and deep fried to a perfect crisp

2-3 Persons, Sizzling platter of fried tofu tossed in our creamy garlic dressing, topped with vegetarian chicharon and roasted mushrooms

3-4 Persons, Thin and crispy slices of pig’s ear and tofu strips, served with burong mangga and special soy sauce on the side

3-4 Persons, Creamy style kilawin made of diced tuna and ripe mangoes

Green and red lettuce, fresh pomelo, fried danggit, cucumber, local cherry tomatoes, sunflower seeds and sayote tops tossed in our cider dressing

Honeyed shrimps, mixed greens, dried mangoes, candied pili nuts in our salted egg dressing

3-4 Persons, Carrots, bokchoy, broccoli, straw and shitake mushrooms in oyster sauce

3-4 Persons, Classic Filipino dish of assorted vegetables cooked in our homemade bagoong and coconut milk and topped with crispy bagnet

2-3 Persons, "Sauteed kangkong or water spinach in a flavorful garlic sauce topped with crispy mushrooms

2 Persons, A mix of sotanghon and canton noodles, pork bits cooked in a soy and sesame oil sauce

Grilled pork belly marinated in herbed vinegar

Deep fried wings coated with sweet soy bbq sauce

Charcoal grilled pork ribs, basted with our homemade barbecue sauce

Deep fried yet tender pig’s ears tossed in a seasoned mayo dressing with onions and chillis

Bagnet braised for hours, deep fried then tossed in our homemade bagoong topped with burong mangga

served with aioli dressing

Rekado’s signature dish and our version of the adobo

Short ribs that are braised until tender and deep fried for an outer crisp, served with special sauce on the side

Beef and ox tail in a rich, savory peanut stew and served with our homemade bagoong

12-hour brined whole chicken, fried to a crisp and tossed in mildly spiced powder; served with chimichurri and barbecue sauce

Slow braised oxtail with chorizo and garbanzos in a rich tomato sauce

Whole, deboned, pork leg simmered in spices and deep fried to a crisp

Whole crispy pata served with our kare kare sauce, eggplant, string beans, puso ng saging and our homemade bagoong

Chicken braised in soy and vinegar stew and simmered in coconut milk

Crispy pork bagnet on rich stew topped with chicharon

Pork bits coated in creamy chicken liver dressing and topped with chicharon bulaklak

3-4 Persons, Savory clam soup with ginger, chili, and lemon grass flavors.

3-4 Persons, Sour and savory tamarind soup with shrimps and kangkong

3-4 Persons, Sour and savory tamarind soup with bagnet and kangkong

3-4 Persons, Native chicken simmered until tender, served with coconut meat and malunggay leaves

3-4 Persons, Hearty soup with corned and an oven roasted bone marrow

Salt & Pepper: fragrant and savory mix of white wine, onions, chilis and other flavorful herbs and spices.

Salted Egg: creamy salted egg sauce with a hint of lemon zing

Balao-balao fermented rice and shrimp served w/ kamatis, bagoong lasona salsa

Fish, Shrimps, Local Mussels, Squid and Fish Balls, Kikiam in a sweet and savory sauce made of mixed chili

Breaded squid rings served with garlic dressing and wasabi mayo

Fresh tuna loin rolled in lumpia wrapper and deep fried to a crisp; served with sweet chili sauce and spiced vinegar

Whole, deep fried catfish tossed in a boldly seasoned, spicy coconut milk sauce

Salmon fillet served on a bed of creamed kangkong. plain rice on the side

Good for 3 persons

Purple rice cake steamed in Bamboo tubes served with grated coconut and muscovado sugar