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Davaoeño Homestyle Dishes For Your Sunday Family Lunch

3 months ago

Get a taste of homestyle dishes found in Davaoeño homes

recipe-7

Sinuglaw

Sinuglaw is a fusion of two different dishes – pork belly sinugba or inihaw and fish kinilaw.

Makes 8-10 servings

1 kilo Pork belly (liempo)

Salt and pepper, to season

Store-bought barbecue sauce (optional)

1 kilo Fresh blue marlin (you can also use tuna or tanigue), washed cut into cubes or sliced sashimi-style

Sinuglaw Dressing:

*Juice of 6 calamansi

2 Red onions, thinly sliced

1 thumb-size Ginger, peeled and thinly sliced into strips

1 Cucumber, peeled, seeded and thinly sliced

5 Green finger chilies (siling mahaba), thinly sliced

2 tsps Rock salt

¾ cup Coconut or white cane vinegar

  1. Season pork belly with salt and pepper or marinate with any store-bought barbecue sauce. Grill over charcoal until done, then slice into ½-inch pieces. Set aside.
  2. Place sliced fish in a bowl and chill in the refrigerator for 30 minutes.
  3. Meanwhile, prepare the sinuglaw dressing. In a bowl, combine juice of calamansi, red onions, ginger, cucumber, and siling mahaba. Mix thoroughly.
  4. In a large bowl, salt the fish cubes and mix well. Add the calamansi mixture and toss.
  5. Pour in the vinegar and mix well. Next, add the grilled pork belly then mix again. Taste and adjust seasoning. Transfer to a serving dish then serve immediately.
  6. Note: For added texture and flavor, you may also add thinly sliced radish (labanos), jicama (singkamas), or green apples

 

recipe-5

Alimango’t Kangkong sa Gata

Makes 6-8 servings

1 Mature coconut (niyog), grated

1 ½ cups Warm water

1 inch Ginger, sliced thinly

1 Red onion, sliced

1 stalk Lemongrass (tanglad), smashed

1 Bird’s eye chili (siling labuyo), chopped

*Patis, to taste

*Salt, to season

1 kilo Crabs, cleaned and cut into quarters

1 bunch Kangkong leaves and stems

  1. Squeeze grated coconut to obtain first extraction (kakang gata). Strain coconut cream or thick coconut milk and set aside.
  2. To the grated coconut, add warm water. Squeeze to obtain second extraction (gata). Strain thin coconut milk and set aside.
  3. Pour thin coconut milk or gata into a wok or medium saucepot and cook over medium heat. Add the ginger, onion, lemongrass, siling labuyo, and patis. Continue stirring coconut milk mixture to avoid curdling.
  4. Add crabs and cook in the coconut milk mixture over medium heat for 5-10 minutes, depending on the size of the crabs.
  5. Pour in the kakang gata. Continue to stir and cook for another three minutes until the sauce should become slightly thick. Taste and season with salt or patis. Add kangkong stems and then leaves. Turn off heat. Serve hot.

recipe-4

Law-Uy

Makes 5-6 servings

3-4 cups Second rice washing* (pangalawang hugas bigas)

1 thumb-size Ginger, peeled, cut, and crushed

2 stems Green onion leaves, cut into 1-inch pieces

1 wedge Squash, cubed

3 Saba bananas, cut into 3 slices

3 Eggplants, cut into 2-inch pieces

6 Okras, ends trimmed and cut into 3 slices

1 Tbsp Patis

1 bundle Alugbati leaves

1 cup Malunggay leaves

  1. In a medium saucepot, boil second rice washing with ginger and onion leaves.
  2. Once it boils, add squash, bananas, eggplants, and okras. Boil the vegetables for 5-8 minutes. Season with patis.
  3. Lastly, add alugbati and malunggay. Boil for another minute and turn off heat. Taste and adjust seasoning. Serve hot.

NOTE: The usual law-uy has shredded fried fish, and it does not traditionally have bananas. We find that this version has “cleaner” taste without the fish, and the bananas make it pleasantly sweet. – Mike Aviles of Lachi’s

TIP: How to obtain rice washing: When cooking rice, rinse rice grains in water and throw out first wash. Add more water and stir rice with fingers. Pour out rice grains into a strainer, reserving the second rice washing for this dish. The starch from the rice grains gives the dish a more viscous, nutritious broth.

recipe-1

Sinugbang Saging

Makes 5 servings

10  Semi-ripe saba bananas

5 tsps  Star margarine

*White sugar, for coating

  1. Peel bananas and skewer two each into pre-soaked barbecue sticks. Grill over live coal until slightly charred.
  2. Spread bananas generously with margarine while still hot. Roll in white sugar once. Serve.

TRIVIA: Sinugbang Saging is typical merienda fare found in the streets of Davao. Purists would insist on using only Star margarine!

Recipes by Mike Aviles, Mateo Ty, and Millet Aviles Ty of Lachi’s

Photographed by Krizia Cruz

Food preparation and styling by Nina Daza Puyat

Assisted by Summer De Guia

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