Back to Home Page Bale Dutung Experience Chef Claude's Menu  
  Villa Gloria Subdivision,
Angeles City, Pampanga

Landline: (045) 6250169
Mobile: (0917)5950218;
(0918)5034540; +63 9163900779


Chef Claude's Claude 9 Creations

claude 9 products 2016 

claude9 talangka sushi

(Serves 4 to 6)

4 tbsp Claude’s Crab Fat (Taba ng Talangkâ), plus more for topping
4 cups cold cooked rice
Nori sheets
Kamias slices

Mix Claude’9 Taba ng Talangkâ with riclaude9 talangka sushi2ce. Spread some of the mixture on the nori sheet and roll using Japanese sushi mat. Cut the roll into 1-inch pieces. Arrange on a platter or sushi board with rice side up. Top each piece with a dollop of Claude’9 Crab Fat and a kamias slice.

claude9 crabs

(Serves 4 to 6)

Wash and cut up 2 large crabs into halves. In a pan, sauté garlic and ginger strips. Add crabs and stir-fry. Add a little water and cover for a few minutes to allow the crabs to cook. When almost done, add about half a bottle of Claude’9 Crab Fat and 1 tbsp of Claude’9 XO Chili Sauce. Mix well. Garnish with fresh cilantro leaves.  

  Burong Hipon (a.k.a. Balo-balo) is a popular Pampango sauce for fish made with fermented rice and shrimps. It comes in varying degrees of sharpness and acidity. Claude’9 Burong Hipon is not bland, not sour, but just perfectly balanced with a clean taste. To enhance its flavor, sauté it again with some chopped garlic and tomatoes, if desired. Order from your favorite fishmonger some hitô or catfish and have them filleted. Wash and drain well. Sprinkle with rock salt. Fry till golden brown and crispy. Cut into ½-inch strips. Spread a teaspoonful of Claude’9  Burong Hipon on a fresh mustard leaf (mustasa), top with a catfish strip and roll. Do the same for the rest of the fish. Arrange rolls in a single line on a serving plate.  


On a big round platter or bilao lined with banana leaves, arrange fresh mustasa leaves; fried or grilled hitô, tilapia, or dalag; grilled eggplants; and boiled ampalaya and okra. Put some of Claude’9 Burong Hipon in a small bowl and place at the center. Serve with hot steamed rice.

claude9 XO chilli sauce


The Chinese call this kind of sauce XO for “eXtraOrdinary”.  Hot food lovers will surely love it. It is made with smoked chili peppers, Chinese ham, dried shrimps and other select ingredients. Use sparingly as it is concentrated and very hot. When you use it to flavor or cook a dish and the outcome is too hot for your taste, just add some sugar to neutralize the chili without affecting the flavors of the other ingredients. It is ideal as a hot dipping sauce for dimsum and stir-fried dishes, and as a flavor enhancer for congees, soups and noodles.

Mix Claude’9 XO with kalamansi (or lemon) and soy sauce. Use as a dipping sauce for nilaga and bulalo. Also great for lechon manok and other grilled meats!


Claude9 Spinach Triangles



Claude9 Oriental SauceClaude’9 Oriental Sauce is a Thai-inspired concoction made with organically grown fresh Thai basil, cilantro, kalamansi, fish sauce and some select spices. It is so versatile that our guests refer to it as Asian Pesto. Ideal as a dipping sauce for anything fried or grilled, even for lechon, or as a flavor enhancer for pasta or sotanghon.

Spring roll wrappers, cut into 2-inch-wide strips

1 tbsp all-purpose flour mixed with some water to form a paste

For the filling:

½ cup onion, finely chopped
2 tablespoons olive oil
1 kilo spinach, washed, stemmed, blanched lightly in salted water, drained, pressed with the back of a spoon to remove all excess water then coarsely chopped.
½ cup half-ripe plum tomatoes, seeded and finely chopped
½ cup smoked fish, peeled and flaked
Salt and pepper to taste
100 grams kesong puti (or feta), wrapped in a paper towel and pressed to remove excess moisture, then coarsely mashed with a fork 1 cup salted pili nuts, coarsely chopped


1. Prepare the filling: Sauté onion in olive oil until translucent. Add the rest of the ingredients for the filling except the kesong puti and chopped nuts. Continue sautéing for a couple of minutes. Cool to room temperature, then add kesong puti and nuts. Mix thoroughly.

2. Place a spoonful of the filling on one end of each strip of spring roll wrapper. Fold diagonally into a triangle and paste the tip. You can keep the triangles in the freezer for future use. When needed, deep-fry until golden brown. Serve with Claude’s Oriental Sauce as an appetizer or first course.

Alternatively, fried lumpiang ubod or Lumping Shanghai is just as great with Claude’9 Oriental Sauce.

claude9 oriental grilled bangus belly


(Serves 2)

4 tbsp Claude’9 Oriental Sauce, plus more for brushing
2 tbsp patis
2 tbsp kalamansi juice
2 tbsp olive oil
2 bangus bellies

Chop tomatoes, onions and cilantro for garnish. In a bowl, combine Claude’s Oriental Sauce, patis, kalamansi juice and olive oil. Marinate bangus belly in mixture for at least 30 minutes. Grill over charcoal till done, or broil in a toaster oven (in a foil-lined aluminum pan) for 9 to 12 minutes. Place on a serving platter and brush lightly with Claude’s Oriental Sauce. Garnish with chopped tomatoes, onions and cilantro.

  claude9 Chicken Inasal  

claude9 inasalClaude’9 Chicken Inasal

Every 8 ounce bottle of Claude’9 Inasal marinade is more than enough to flavor 2 kilos of chicken (or any of your favorite chicken parts). When marinated overnight, the chicken will be steeped in lemongrass/ kalamansi/garlic flavor like no other. Excellent for grilled seafood also.

  Bale Dutung Experience Chef Claude's Menu  

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