Sinuglaw recipe (sinugba and kinilaw)
What appears to be a marriage of 2 recipes (namely, sinugba and kinilaw), sinuglaw is definitely a hit, no matter what. Though this is a recipe from Davao, it can't be denied that this dish has many fans around the country.
Servings 7 people
Calories 301kcal
Cost $10
Ingredients
- 1 pound fresh sashimi-grade tuna meat cubed
- 1¼ cups cane vinegar or coconut vinegar
- 2 cups cucumber peeled, seeded, and thinly sliced
- 1 medium red onion sliced
- 2 tbsp julienned ginger
- 4 finger chillies seeds and ribs removed and sliced
- 3 calamansi or 1 lemon
- 4-6 pcs siling haba (bird’s eye chilli) chopped
- Salt to taste
- 1 pound grilled pork belly (inihaw na liempo) chopped
Instructions
- Wash the tuna meat before slicing. Put the tuna meat into a large bowl and add 1/2 cup of vinegar, then marinate.
- Drain the vinegar then add cucumber, onion, ginger, finger chilli, siling haba, and salt. Mix thoroughly.
- Squeeze the calamansi until all the juices are extracted, then add the remaining 3/4 cup vinegar. Mix well and soak for another 10 minutes.
- Now add the chopped grilled pork belly and mix well. Place the mixture inside the refrigerator for 1 hour.
- To serve, check the seasoning and add more salt if necessary. Transfer to a serving plate, then serve as pulutan or with rice.
Nutrition
Calories: 301kcal
