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

Flavors of prosperity at Joy~Nostalg Hotel & Suites Manila

As the Year of the Dragon unfolds, Joy Nostalg Hotel & Suites Manila joyously marked the occasion with "Flavors...

Zenaida ‘Nedy’ Rustia Tantoco, 77: Empress, matriarch, icon

Nedy Tantoco lived, breathed, and embodied international luxury and professional family values. As the matriarch of the Tantoco family and...

Feast on love this Valentine’s Day

Love on the menu at Diamond Hotel Indulge this love month with Diamond Hotel Philippines’ enchanting Valentine's offers. Exquisite dining...

Prime opportunities for Filipinos in Greece

Golden Visa Centrale (GVC), a leading international property marketing consultancy specializing in residency by investment, has announced its latest...
- Advertisement -spot_img

Welcome the Year of the Wood Dragon in Manila

Auspicious offerings at City of Dreams Manila City of Dreams Manila rings in the Year of the Wood Dragon, considered...

A celebration of Mediterranean food and culture with Doña Elena

As one of the most influential types of cuisine, primarily for its abundant use of plant-based ingredients, Mediterranean food...

Must read

Color theory

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

Why there’s much to love in the Philippines

A FEW years ago, my family and I took...

Overcoming my cell phone addiction

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

A rebel to clean up Customs

If former rebel general and subsequent political prisoner Danilo...

Consumed by good food

“My name is always a conversation starter,” says Eric...
- Advertisement -spot_imgspot_imgspot_img