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.
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.
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