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SINUGLAW by Ian Dalida Galza

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Ang pambato ng mga Kabisayaan at mga Mindanaowan, Sinuglaw is grilled (sinugba) pork meat mixed with ceviche styled (kinilaw) fish meat. Perfect pulutan for lazying in the beach, this dish a standard Filipino dish that is unique to our heritage and we should be proud of. Cheers!

“SINUGLAW” sinugbang baboy at kinilaw na tanigue….


Ingredients
1 kg inihaw na liemppo cut into inch pieces
2 tbsp patis
2 cloves garlic,minced
Juice from 6 calamansi
Dash of pepper
500 grams tanigue or sashimi grade tuna,cut into 3/4 inch pieces

For the vinaigrette
1 cup cucumber,peeled,seeded and diced
1 large onion,sliced thinly
1 thumb size piece of ginger,finely chopped
1/2 cup vinegar
2 tbsps sugar
Juice from 4 calamansi
1/2 tsp salt
Dash of black pepper
2 birds eye chillin,sliced

Procedure
Mix all the vinaigrette ingredients together in a bowl.
Arrange the fish in a dish,top with the grilled pork liempo. pour the vinaigrette over and then toss well to mix

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