>Sinuglaw with Tako (He cooked! …and blogged!)

>

Today, I came back late from school and so did Rad , from work. He assured me though that I won`t have to cook tonight because he will cook something that I would like to feature here in my blog. His “Sinuglaw”. Even if dinner was late, it was worth it because once again, I ate my heart out. So here is Sinuglaw, a popular dish from Davao, whose name apparently came from the fusion of “sinugba” meaning grill and “hilaw” or “kinilaw” meaning raw. He even insisted on writing something plus the recipe! Well, well, well… an instant guest blogger!

He says:


Late this afternoon when I was about to board my train back to Shizuoka the thought of Mindanao, specifically Davao came to me. I was more of a beach bum way back then and no summer passes by that I don’t stay at Samal island. I dunno, I may have had just a bad day, my mind was so dead tired, that I longed for the food of the island. Fresh sea foods. Specifically, the all time favourite kinilaw. So when I arrived at Shizuoka, took the bus home and got off at the supermarket to buy the ingredients. This time, my creative mind was awakened.

SINUGBA (INIHAW)— Grill

Ingredients:

  • pork chops
  • kikkoman soy sauce
  • salt
  • a dash of black pepper

— mix everything together then grill. It would be better if you can marinate the pork for a while before grilling. Then slice into bite sizes or in the same size as you would slice the tuna.


KINILAW (Raw)

Ingredients:

  • fresh tuna (maguro)
  • datu puti white vinegar (abt 3 tbsp)
  • a dash of salt
  • 1 lemon
  • 1/2 red bell pepper
  • 1/2 green bell pepper
  • 1/4 carrot
  • 1/2 onion
  • 1/2 ginger
  • *(all vegetables are cut into small bits)

1] While the pork is grilling, prepare the kinilaw or raw part. Slice tuna into cubes and mix with white vinegar add a dash of salt.
Toss until tuna meat is “cooked” (turns white).Discard the extra juice.

2] Toss tuna meat, ginger and onion with the lemon juice and put in the fridge or freezer till it is ready to serve. If you put it in the freezer, make sure that it won`t be too long for the mixture to freeze.

3] Slice/cut all other ingredients into small bits. You can either mix it together with or garnish afterwards for presentation.

——– We both like fresh octopus or tako so I put some in too. When everything is cut and ready, mix the grilled and the raw parts together. Serve immediately.

And I say,

Oh how I wish this happens everyday… or at least every week!
note: I love how the colors and came out in the picture that I will enter this at Laura`s Best Food Foto at Hey What`s For Dinner Mom! .Drop by and check her wonderful blog. And don`t forget to drop by on Monday (or is that Sunday, Tokyo time?) and cast a vote! For my photos of course.LOL!

Advertisements

7 responses to this post.

  1. >so sweet of him looks lovely

    Reply

  2. >I wish my husband would cook for me… this meal looks really delicious.

    Reply

  3. >What a beautiful meal! It was so nice of him prepare such a wonderful for you!

    Reply

  4. >thanks for your sweet comments. his heart is swelling up already hehehehe. we eat this with rice but it is a big hit with beer or wine or just as it is.

    Reply

  5. >Wow sarap naman nito sinugba+kinilaw kakagana nag kain to yumyum!!

    Reply

  6. >Yum yum..Sarap neto.. Enoshima na to.. round 2.. Kelangan nandun to!!Hihi:p

    Reply

  7. >@Manang Kim — thanks!@Randy — hehhehe sige. si Rad naman may gawa neto hehehecheck out BFF and vote for it guys thanks! http://heywhatsfordinnermom.blogspot.com/2009/08/bff-week-6-open-for-voting.html

    Reply

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: