Food and TravelA signature Quezon specialty

A signature Quezon specialty

-

- JAGUAR F-TYPE -spot_img

Ugu Bigyan at the potter’s wheel

The town of Tiaong in the province of Quezon has been home for celebrated Filipino pottery artist Augusto “Ugu” Bigyan since 2000. From a simple pottery store where he displays his one-of-a-kind pottery items and conducts pottery workshops to those who want to learn the art, the pottery garden is now also a reservations-only garden restaurant.

At Ugu Bigyan’s Pottery Garden and Restaurant, the master potter gets to practice his other strength, which is cooking, as he whips up simple but flavorful dishes of Quezon for small, private parties.

One of the dishes that he has become famous for is Kulawo, a native dish of Quezon that “burns” freshly grated coconut with hot live charcoal, after which vinegar is added to the charred grated coconut, and smoke-flavored coconut milk is extracted. It is then added to chopped banana heart, minced garlic, and chopped onion.

Unique in its simplicity and natural flavors, Kulawo has undoubtedly become Ugu Bigyan’s signature dish.

‘KULAWO’

Ingredients:

  • 2 cups grated coconut
  • Hot charcoal
  • 1/2 cup vinegar
  • 3 cloves garlic, minced
  • 1 pc red onion, chopped
  • 2-3 pcs puso ng saging (banana heart), chopped
  1. Put grated coconut in a large metal bowl.
  2. Ignite charcoal and work it up the natural way until it becomes hot. Transfer hot coals into the bowl, on top of the grated coconut. Allow them to burn the coconut. Then, mix up so the rest of the grated coconut gets burnt. When the coconut is brown and burnt, remove every piece of charcoal.
  3. Pour vinegar into the burnt coconut. Mix and then squeeze out the coconut milk from the grated coconut. Run the smoke-flavored coconut milk through a sieve to remove remaining grated coconut. Press it against the sieve to extract remaining coconut milk.
  4. Put coconut milk in another bowl with garlic, onion, and puso ng saging. Mix it up, season with salt and pepper to taste, and enjoy as an appetizer or side dish. AD

Photographs by Rafael R. Zulueta

LEAVE A REPLY

Please enter your comment!
Please enter your name here

Latest news

Destileria Limtuaco’s Bonifacio Rum: The quest for ‘suwabe’

Filipino drinkers are one in extolling the virtues of a smooth glass of spirit that glides pleasingly on the...

DiaGold and Cary Santiago: Two Cebu visionaries, one runway

This September, two icons from Cebu unite for an evening of artistry, elegance, and shared creative vision, as fine...

Destileria Limtuaco celebrates gold and glory at World Liqueur Awards 2025 Winners press conference

The oldest distillery in the Philippines gave media personalities and guests a taste of their globally-acclaimed products by serving...

CASETiFY reinvents best-selling Ripple Case

Global tech-lifestyle brand CASETiFY has unveiled its latest Essentials by CASETiFY collection, Garden of Wonders, created to transform the...
- Advertisement -spot_img

11th Virtus Awards: Building continuity and empowering the next generation

The Hotel Sales and Marketing Association (HSMA) Philippines launched last July 15 the 11th Virtus Awards, the prestigious program...

Mitsukoshi BGC marks second anniversary

Federal Land’s Mitsukoshi BGC invites everyone to a heartfelt celebration of its second anniversary through the enchanting Tanabata Matsuri,...

Must read

Color theory

It’s all about hue! Bright colors and monochromatic tones...

Mary Rose Marbil: Protecting our protectors

THE strongest among us are often taken for granted....

From Amenities to Zen Design: Garden City Delivers the Ultimate Bliss

Condominiums tend to have a reputation as mere halfway...

Overcoming my cell phone addiction

I must confess: I had become a cell phone...

Designing dreams, delivering quality

Jewels are more than mere adornments. From the delicate...
- Advertisement -spot_imgspot_imgspot_img