Wednesday, November 23, 2011

WHB #311: Kulawo

I was introduced to Kulawo here in Pila. It’s an eggplant dish
with a smoky coconut flavor. Coconut meat is grilled before
squeezing out the milk to get that smoky taste.  You can
split the nuts first before grilling or grate the coconut
and grill it by placing hot coals on it. . Either way, you’ll get
that rich smoky flavor.

Dad says my grandmother, Lola Angge sometimes use banana heart (puso ng saging ) instead of eggplant.

puso ng saging / bana heart bud















I was able to try it out the other day when Dad harvested
a few puso ng saging. I knew I had to share this recipe to
Weekend Herb Blogging. This week's host is Brii of Briiblog.

kulawo

Grate coconut meat and place in a bowl. Make a well in
the center and place a live coal. Cover with coconut meat to grill.
Repeat the process until the meat turns brownish and smells
burnt. Squeezed the milk from the meat and set aside.
















           Slice the puso ng saging into 4 and boil to cook.
Remove water and quickly shred using a fork. Add vinegar,
chopped garlic and minced onion. Season with salt and pepper.
Add coconut milk and mix well.  Serve with fried or grilled fish.

5 comments:

Shri said...

Ela we have a similar dish in Kerala with Banan flowers; we use grated coconut. Roasting grated coconut and using that coconut milk is new for us. We use coconut extensively in our dishes and it was very interesting to read about this recipe.

Ela said...

Hi Shri,
I would love to try this dish with Banan flowers. Is it the same procedure(except for the roasting part)?

Shri said...

I will send you the recipe Ela. I have not made it here in the US but my family back in Kerala does. Asafoetida/ Asafetida is resin like gum; it will be available in powdered form in Indian groceries. We heat Ghee/clarified butter/ coconut oil/ vegetable oil util it smokes, turn the heat down, immediately add whole spices like mustard, cummin etc and add a pinch or two of asafoetida to season our curries. The spice mix varies according to the dish. Asafoetida should be used in very small quantities- it will overpower the dish and turn it better. It is called Hing/Heeng in Hindi.

Tsinoy Foodies said...

This is the first time I've heard of this.

briggishome said...

Ela, this is such an interesting post, I have learned so much.
Thanks for sharing this with the WHB.
The round up is The round up is online
and I'm happy to announce that you are one of the 2 winners.
COngratulations!!
Please send me you address so I can send you the book.
Baciusss
brii

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