My First Blah - Sinuglaw

Everyone loves to eat but a lot nowadays are too lazy to cook (and I can bet a lot of you are guilty on this). With all restaurants, bars and fast food joints that spring as fast as you can say "hungry" many opt to go out and eat (except of course if you still live with Mom and her home cooking) because it's convenient and you don't have to do the dishes. I just feel that we need to gather the family every once in a while and cook a great meal to strengthen relationships.

And since we Filipinos (being gracious hosts that we are) love entertaining guests with a little drink or two, let me start off with this particular bar chow that is not uncommon to us. This home-tested recipe that was given to me by a friend from Cagayan De Oro City will be a sure-fire hit to any gathering.

Sinuglaw (Fish Ceviche with Grilled Pork Belly) is literally a combination of the words "Sinugba" (Grilled) and "Kilaw" (Raw fish cooked in vinegar) is a usual compliment to any alcoholic drink but surprisingly this dish now found its way to our dining tables as part of our repast.

Let me share this simple, no-nonsense recipe with all of you. Enjoy!

250grams or 500grams of firm fish (tuna, tanguingue or sea bass are the best for this recipe), cut into cubes

2cups cane vinegar

juice of 5-6pieces of kalamansi or 3 limes

salt

pepper

tabun-tabun juice (can only be bought from the mindanao region) or use half cup coconut milk for creaminess of the ceviche

1 head of white onion (chopped finely)

2-3pieces of siling labuyo

1/2 to 1 tablespoon ginger (finely julliened or chopped)

wash the raw fish cubes in 1cup vinegar and shake off excess moisture or sieve it in cheesecloth.

after washing, add the remaining 1cup vinegar the lime or kalamansi juice, salt and pepper, onions, tabun tabun juice or coconut milk and siling labuyo. let it stand for 1-2hours in the refrigirator cooler.

while the fish is cooking in acid, prepare 250 grams of pork belly by marinating it in 1/2cup of dark soy sauce, 1teaspoon ground pepper, 2 cloves garlic pounded and 2 tbsps kalamansi juice. place in a hot grill and baste it with the marinate until it cooks. chop the grilled pork belly into cubes. add the cubed grilled pork belly in the fish ceviche. garnish it with green chili slivers and serve.