Another one of my favorites, this one is found in almost every restaurant that you go to in Mindanao (especially in General Santos City in southern Mindanao). It is raw fish (tuna) 'cooked' in vinegar. You'll know if it's newly 'cooked' if the fish is still red. Kind of like the Japanese sashimi, only the vinegar will eventually 'cook' the fish meat. Other ingredients (aside from vinegar) are ginger, kalamansi (the local lemon) juice, tiny chilis we call siling labuyo, coconut milk, dayap (a green lemon-like fruit, not sure about its English name) which gives it the rare sour taste and onions. You can also add grilled pork to make it a Sinuglaw - sinugbang baboy (grilled pork) and kinilaw.
Comentários