Inihaw na Panga at Tiyan ( Grilled Tuna Jaw and Belly )

        Great News! The City Mayor Rody Duterte has announced on Friday, August 9th that all the activities lined up for the Kadayawan Festival will push through. In this morning's news, he said in the press conference that his stringent requirements had been met for the security measures and safety of the city. He has ordered all the military and the local police force to have a lock down on the city, this includes all the other cities preceding Davao, for those travelling by land. The City council has also passed ordinances prohibiting vehicle parking along all the streets that will be the route of the two back-to-back parades, and the prohibition of carrying backpacks or sling bags. Information dissemination was done through radio, tv and print media. Everyone is requested to cooperate and carry belt bags or transparent bags only. Any suspicious looking items will be confiscated and resisting will only lead to arrest. The citizens are particularly aware, and amenable, that this info is spread via Facebook and Twitter. Well, better safe than sorry! Better to have the festivities with many strict rules than to have none!

        The opening Ceremonies was held at the People's Park with the City Mayor himself sounding off the Agong ( bronze gong ) and serving Durian fruit to the City Officials. Festivities then followed. The stage was an oversized basket of fruits showing off the bountiful harvest of the city.

Kadayawan Opening Ceremonies 2013 

        Now that the Festivities are in full swing, the rest of Davao City and the tourists pouring in from all over the world can rest assured that the show will go on! We can also enjoy some of Davao's freshest bounty.

        When only the best, the freshest will do, Inihaw na Tuna Belly or Panga ( Jaw ) will satisfy your cravings. Inihaw means Grilled. This is one of the dishes that people always request of their Filipino hosts. Though fairly simple to prepare, there are a few simple rules to make it like the pros do: moist, juicy and flavorful. These are some pics of grilled Tuna belly. Photo credits to Flickr and other sources.

        Aside from the belly and jaw, the tuna tail or Buntot also offers the same moist, juicy pieces. So the same procedure applies to the three different parts. 
So, if you're ready for a taste of Davao, bring on the hot coals!

Grilled Tuna Panga

INGREDIENTS:

1 whole Tuna belly or Jaw ( Panga ) around 800 g.
salt and pepper to taste
grated ginger or garlic
soy sauce
cooking oil
banana leaf ( optional )

PROCEDURE:

1. Wash the fresh tuna belly or panga, and pat dry with paper towels. Rub grated ginger or garlic or both to remove the fishy smell. Sprinkle with salt and pepper.

2. Prepare basting sauce; dark soy sauce, kalamansi juice, pepper and 2 T. oil.

3. When the hot coals have ashen, place the Tuna belly or Panga meat side down, sear for about 5 minutes. Then turn over skin side down,  basting every so often with basting sauce. You can cook longer on this side, as the skin is never eaten. Grilling time will depend on the thickness of the Belly or Panga. Do not overcook as this will result in a dry product.

Grilled Tuna Panga

4. Serve hot  with steamed rice, atchara and dipping sauce of grated ginger, minced onion, minced tomatoes, soy sauce and kalamansi juice. This dish is best eaten served on a basket weave plate with banana leaf lining and with your bare hands and great company.