Kulawong Talong
Charcoal embers are placed on a bed of grated coconut meat until it burns. The fire is tamed by pouring vinegar followed by squeezing the liquid. The result is a sensual medley of smoked coconut-cream vinaigrette ran over grilled eggplant. It can be eaten as a salad or placed on top of rice.
Enjoy this sensational dish at Casa San Pablo.
Kulawong Talong (Laguna Recipe Video)
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