Description
by Maria Polotan
Kinilaw na Pusong Saging
Banana hearts, the tender centre of the flower of the banana palm, are a popular Filipino delicacy similar to artichoke hearts. In this dish, thin slices of blanched banana hearts are prepared in the style of kinilaw, a dish similar to ceviche, with a tart, acidic dressing of coconut vinegar, lime juice, shallots and ginger, finished off with coconut cream.
Ginataang Manok (chicken) –or– Ginataang Sitaw at Kalabasa (vegetarian)
Chicken or long bean and Asian squash simmered in a rich coconut broth flavoured with garlic, ginger, onion, and lemongrass.
Ensaladang Talong
A salad of grilled Asian eggplant, tomatoes, green onions in a lime-honey-ginger dressing
Apan-Apan
An Ilonggo dish from the Western Philippines, this dish of kangkong (water spinach) is prepared with traditional adobo flavours of garlic, coconut vinegar, soy sauce, bay leaf and black pepper.
Achara
A tangy pickle of green papaya, carrot, onion, garlic, and ginger.
This meal will be served kamayan-style, on banana leaves, with a mix of white & brown rices, and a selection of condiments like cilantro chutney and crispy garlic.
Maja Blanca
A light, delicate custard of young coconut juice and meat, coconut milk, corn, milk, sugar, and cornstarch.
