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(DSC04001) Balaw Balaw is a reference to a fermented shrimp paste mixed with rice gruel and angkak, an herb with a reddish coloring. The appetizer is an intrinsic part of Angono culture and never disappears from the dinner table, whether it is bottled or as a kare-kare siding. The restaurant was put up by the late sculptor and painter Perdigon Vocalan as a meeting place for his artist friends. His paintings and carvings are showcased in the gallery behind the restaurant. The place, however, is now known more for its exotic cuisine, which includes adobong itik, baboy ramo (which the restaurant has since stopped serving after getting a notice from the Department of Environment and Natural Resources), tapang usa (deer meat), frogs' legs, and adobong sawa (python). (Taken from http://pinoycentric.com/2007/07/30/balaw -balaw-a-visual-and-culinary-feast/)

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