KINILAW ( Fish Ceviche )

        Great, great day everyone! I apologize for not being able to post for the last 7 days, my cellphone cannot upload the pictures I took of the dishes I've made, and am still looking into the problem. Whenever I try to upload the pics, I get diverted to take a tour of some update or something and my pics get lost somewhere. So, please bear with me as I "borrow" pictures of dishes from Flickr and other sources.

        I have updates for the Kadayawan Festival though, the formal opening ceremonies will be held on August 10 at the People's Park;  the iconic central park smack right in the middle of the city. I also learned that the national government has declared August 16, 2013, Friday a special non-working holiday for the entire Davao City. The reason for this is a mind-blowing new thing for me: Kadayawan Festival is the King of Philippine Festivals: every other festival tries to rival it in magnitude and revelry. It is the one festival that draws international and local tourists for a month-long, all-around festivities and activities.

Kadayawan 2013 theme: Ensuring Continuing Good

        Other kings to look out for is Durian; the king of Philippine Fruits, with Davao region being the most prolific producer of the fruit. Some 3,000 hectares are planted to it and the Durian Council has happily announced that harvest is abundant and will last until December. Yesterday, when I went downtown, Durian sells for only P35 per kilo. That's less than a dollar or around  .70-75 US cents! Bring on the Durian binge! Durian Festival also starts on August 10 and the Durian afficionados are gearing up for  a helluva binge.

Durian King of Fruits

        Philippine Monkey Eating Eagle is the king of Philippine Skies and our national bird.  One of the Earth's largest eagles, measuring 2.8 to 3.4 feet and weighing anywhere from 3.5 to 8 kilograms. As the name suggests, it devours monkeys and also other prey. The "Haribon" or king bird is bred and cared for in the Philippine Eagle Sanctuary also located in Davao City. A visit to see him and his fellow eagles, raptors and other species in the conservatory is a must-do in Davao City. There will be souvenir items from plushies, to figurines and t-shirts showing him off, too.

Philippine Monkey-Eating Eagle

        Waling-waling, the "Queen of Philippine Orchids" is now enjoying special attention from no less than the Philippine Senate, with two senators passing a bill to name it "national flower" alongside Sampaguita in February of this year. Almost wiped out in the 1980's, a Davao resident; amateur orchid breeder Charita Puentespina, mass-produced Waling-waling through embryo culture. Waling-waling is Vanda sanderiana and considered one of the most unique and most beautiful orchids in the world.

Waling-waling

        Now that you know why Kadayawan Festival is the go-to tourist attraction of Davao City, with 'kings' and 'queens' gracing the ocassion. There will be plenty of things to do, see, taste and experience in my city.

        So, in keeping with the local theme, today we will make Kinilaw or Fish Ceviche. This is one dish, you will not want to miss about Davao.
        
        Let's make Kinilaw!

Kinilaw

INGREDIENTS:

1 kilo White Marlin fillet or Tuna fillet
2 cups white vinegar
1 tsp salt

For the MARINADE:
1 onion, diced
1 thumb-sized ginger, minced
1/2 cup calamansi ( lemon ) juice
1 cup vinegar
1 T. white sugar
salt to taste

For the GARNISH:
1 red bell pepper, diced
2 pcs. red bird's eye chili
1 large cucumber, sliced into rounds

PROCEDURE:

1. To prepare the marinade: Combine all the ingredients for the marinade. If possible plce in a blender for a smoother marinade. Strain and set aside.

2. Wash the White Marlin cubes. Place in a bowl and wash with white vinegar and salt. Discard the vinegar and salt after use.

3. Add the marinade to the White Marlin cubes and let stand. Remove excess liquid if desired.

4. Place in a serving dish and garnish with red bell pepper, bird's eye chili and cucumber. Serve chilled.

Kinilaw

Note: Kinilaw can take on different looks. Plating and the amount of garnish can add to the eye appeal. The taste is entirely up to you, though. You can make this spicy, or salty or just right. Enjoy!