Quick Kulawo Dip
Chard Aubergine with Coconut Cream
What is Kulawo?
Kulawo is another unpopular dish, I have seen a couple of variations to this dish.
In Laguna, Quezon; their version uses Talong or Eggplant; in other regions they use Banana Blossoms. Both versions use the same cooking technique.
Kulawo has a unique way of enhancing its flavours, this technique has been used since pre-spain and it is similar to how the Maranao tribes use coconut by burning them.
But for Kulawo it’s slightly different, you add hot coal on the grated coconut meat, letting it burn out some of the coconut meat and then it’s poured with vinegar.
The coal is taken out before squeezing the coconut milk and later using it to cook the banana blossom or egg plant.
Kulawo is also similar to Ginataan but what makes it different is the technique of hot coal on coconut meat before it is squeezed.
This recipe is a simplified version and if you’re like me who doesn’t have a garden to do the charcoal, this is a perfect recipe for you to serve as a side dish or dip this summer.
Ingredients
Instructions
Wash the aubergine and poke some holes in it then place on a plate, cook it in the microwave for 6 minutes.
Grill the aubergine on the highest settings until the skin is burnt for about 10 minutes. Take it off the heat and leave it to cool down.
To make the sauce, squeeze half a lime, coconut cream, salt, pepper, minced garlic and minced red onions. Give it a good mix until all the ingredients are combined.
Pour the sauce into the aubergine and mix them together. Add coriander as a topping or your favourite toppings and serve on its own or with your favourite crisp or bread.
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