Kulawo
Master potter @ugubigyan brought to the fore an heirloom dish of Quezon.
By special arrangement, he teaches the art of burning grated coconut meat. Once extracted, the cream is mixed with vinegar and poured on boiled and minced puso ng saging (banana blossom), sprinkled with rock salt and pepper.
What you have is a sensational medley of flavors of something smoked, tart, and creamy. It is eaten as a salad or canape using Biscocho. This dish is worth traveling for.
Schedule a food trip at Ugu Bigyan Potter’s Garden as you marvel at the artistic architectural design and his exquisite line of potteries.
Kulawo (puso ng saging) – (Video)
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