Scenes from yesterday's Dagat: 5-Course Filipino-inspired Seafood Dinner. Seated in a shared use commercial kitchen, @eats_by_e served up dish after dish of balanced flavorful food. Family and culture play important parts in Eric's cooking. All of that was on display as he described the origins and ingredients of each item. Shrimp Lumpia -- inspired by Eric’s mom’s love of Crab Rangoon -- was perfectly cooked. The wrapper gives a nice crunch as you bite into it. The filling was nice and light in flavor. The lightly dressed salad course was a nice and fresh way to cleanse your palate. We especially liked the calamansi-lime vinaigrette. WOW! I like mackerel! I usually avoid most fish, but this was not overtly fishy in taste. The mackerel had a kind of clean, non oily flavor. I may have found a new fish dish that I can actually eat! The butternut squash puree, which was made with coconut milk, brought the whole dish together. Ginataan na Alimasag at Hipon Seafood dish absolutely blew us away! the dungeness crab and shrimp was stewed with garlic, ginger, lemongrass, birdseye chili, pepper, bagoong (salted shrimp paste), and young jackfruit. All of this was served atop crab fat fried rice! This dish is rich, creamy, and oh so delicious. Dessert was Raspberry Babinka with Ice Cream. This is one of those desserts where you really just want to have a moment. Alone. To yourself. I’ve had the babinka before and it always reminds me of something you would expect to find in your grandmother’s kitchen. I could see myself sneaking a slice for a perfect afterschool snack. Though my grandmother didn’t know from Filipino food, if she did, she would have made this. Chef Eric and Sous Chef Carlos provided a chill vibe that made eating in the kitchen a cool thing. Head over to @eats_by_e for info on the next pop-up! #SWSEeats #EatLocal #DagatDinner #EatsByE #EastBayEats #FilipinoHeritageFood (at Eats By E) https://www.instagram.com/p/B29-sflhnBE/?igshid=oyclofbgg25z
