My siblings and I came home from Dubai for a holiday. And while we were deciding on a meal, we came to a consensus - Bidli na gyud sige’g kaon sa gawas - because eating out is what we usually do when we’re abroad and loaded with work. I was craving for a proper meal, the one that tells you you’re finally home.
Have you also felt that our own Filipino dishes taste different in another country? Like it’s not that Filipino..?
Maybe that’s why I was still craving for a local dish. And even when pork is not an option for me, I told my husband what I was craving for after seemingly endless days of foreign meals.
Sinuglaw (a coined term for SInugba and kiniLAW), a dish made of grilled pork or chicken meat and seasoned raw fish). My late grandfather was from Camotes Island in Visayas - and was so good at making this and he always comes to mind when I smell the aroma of suka tuba on kinilaw and sinugba.
Of course, I had to dig in nga kinamot (by hand). The food gets more delicious when conversations are rolled with the meal, so you don’t get up from the table right away. The moment I had my first bite, I knew I was home.
Thinking of making one for your loved ones? I’m adding a recipe below for you to enjoy! 🙂
I got this recipe from Cookmunity by Ajinomoto (nope, this is not a paid ad). 🙂
1/2 kilo (500g) Pork, grilled, chopped
2 cups (400g) Tuna, fillet
1/4 cup (60ml) Vinegar
1 Tablespoon (15g) Ginger, thin strips
1/2 cup (42.5g) Onion leeks, thin strips
3 pcs (60g) Finger pepper, sliced
1/4 cup (60g) Red onion, chopped
2 pcs (4g) Red chili, chopped
1/2 Tablespoon (7.5g) Salt, rock
1/2 teaspoon (0.5g) Ground pepper
Procedure
GRILL. In a hot griller, put the pork chops and grill until well done. Slice into cubes and set aside.
MARINATE. In a bowl marinate the tuna fillet with vinegar for at least 15 minutes. Then add ginger, onion leeks, finger pepper, red onion, and red chilies. Mix well.
SEASON. In a bowl with tuna mixture, add the grilled pork and season with salt, pepper and AJI-NO-MOTO® Umami Seasoning. Mix well and chill for at least 20 minutes.
SERVE. Remove from the chiller and serve the chilled sinuglaw. Enjoy.
Cooking Tips
You can also add cucumber for a more refreshing taste.