The Salad Caper

As I’ve written on my earlier post, I promised to write about the foods that caught my fancy when we had a get together in Tagaytay Highlands last weekend. One of them is Sinuglaw.

I have actually never heard of it before. But I was pleasantly surprised that it tasted good!

It is basically a salad of tossed fire-grilled pork belly and fish seviche topped with fresh fettle head fern and pickled radish.

And as I read here:

Sinuglaw is a famous Davao food. It originated from two different Filipino culinary processes; the “sugba” means to grill and “kinilaw” refers to raw fish cooked in vinegar. It is a unique fare of usual grilled pork liempo and the traditional Davao Kinilaw made from cubed meat of the Yellow Fin Tuna. In addition to the gastronomic delight are sliced cucumber and radish, minced unripe mango, several spices and a dash of soy sauce and siling labuyo, plus the extraordinary native vinegar, pinakurat suka! 

 

My husband actually thinks it can make for a very good and delectable pulutan . And I have to agree. It is best eaten alone with very very cold beer.

It makes driving around the very steep roads of Tagaytay Highlands worth it. It was a good thing we left our car at the guards’ station as it would have never made it through the steep inclines and blind curves. Actually, the management does not allow PUJ and PUVs and select vehicles to enter the complex lest there will be an accident and you will need the services of a 
 San Jose motorcycle accident attorney. At first, we thought the management was being very snotty but realized they were thinking of the visitors too.