Kinilaw na Isda (Raw Fish Salad) it's a Davao version of kinilaw it's plain bariles or large tuna fillet which uses a minimum of vinegar to maintains its raw red color. There are other varieties of kinilaw and hopefully I could add them on my blog.
Ingredients:
- 1 kilo tuna fish
- 1 cup onions, sliced
- 1 thumb-sized ginger, finely chopped
- 1 radish, sliced
- 1 cucumber, peeled and sliced
- 2- 4 small hot chilis
- 1- 2 tsp. salt
- ½ cup vinegar
- ½ cup calamansi juice
Instructions:
- Wash the tuna fish and slice into bite-sized pieces then drain.
- Add ½ cup vinegar rinse gently the fish pieces into vinegar. Then squeeze vinegar out.
- Then mix the ingredients onion, ginger, radish and cucumber together with the tuna.
- Add the chilis depend on how "hot" your kinilaw will be then add the kalamansi juice and salt.
- Then it's ready to serve.
Biko (Sticky Rice Cake) a Filipino native delicacy, made from glutinous rice or "malagkit", coconut milk and brown sugar. It is also referred as "kakanin" (from the word "kanin" which means rice) and mostly it is garnished with latik scattered generously on top. Photo on top is only a simple way of cooking biko without garnished.
Ingredients:
- 2 cups glutinous rice or malagkit
- 2 cups water
- 3 cups coconut milk
- 2 cups brown sugar
- Latik (ingredients and procedure here)
Cooking Instructions:
- Wash glutinous rice, place on a pot and add the water
- Bring to a boil until rice is ready then turn the heat down simmer until the liquid is fully absorbed
- On a separate pan combine coconut milk and brown sugar cook in a medium heat, let it boil until texture becomes thick. Stir constantly
- Once the rice is cooked add the rice to the mixture of coconut milk and sugar, mix well to keep the rice from burning, continue stirring until thick
- Then ready to serve on plate or on a serving dish then garnished with latik on top.
Japanese Curry (Kare Raisu) is one of the most popular dishes in Japan, delicious and easy to prepare. The main basic main ingredients are vegetables like onions, carrots, potatoes and meat (beef, pork or chicken).
Ingredients:
- 100 grams of Japanese curry cubes
- 100-200 grams meat, cut to large chunks
- 2 carrots, peeled and cut to small chunks
- 2 potato, peeled and cut to small chunks
- 1 large onion, roughly chopped
- 1 tbsp cooking oil
- 2 cups of water
Cooking Instructions:
- Heat pot with oil
- Add onions, saute till they turn soft then you can add the meat
- Once the meat turned browned add the diced potatoes and carrots mix everything evenly
- Add about 2 cups of water and let it simmer for about 20 minutes or till potatoes are cooked
- Add the curry powder/paste/roux/cubes, stir till dissolved
- Let the sauce simmer until it thickens to your desired consistency
- Then ready to serve.
Lumpiang Shanghai or "Spring Rolls" an originally Chinese dish which is traditionally made of ground pork or beef, minced onions, carrots and spices with the mixture held together by beaten egg all rolled up in a
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Maja Blanca also known as "coconut pudding" a Filipino dessert that has a coconut milk as an essential ingredient which is usually served during fiestas and holidays. It is usually creamy
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Buko Salad another popular dessert that usually served in every occasion most specially during Christmas and New Year. The typical buko salad is consist of young coconut strips, various fruits blend in condensed milk and heavy cream.
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