Food,Culture & Everything

… With malunggay and kalabasa. I think ‘tinunuan’ (cooking with coco milk), the bisayan term for this, is one of the most deeply engrained methods in Philippine cooking culture. This is attributed to the abundance of coconut being Philippines geographically located along the tropics and coconut trees thrive in every place around the country.

While there can be many variations of this dish as you can use shrimps, pork, dried fish, I prefer to use tuna as the main ‘sahog’ of this dish. It’s triply nutritious having squash, malunggay, eggplant, tomatoes, ginger, onions and the ‘tuno’ or the ‘gata’ mixed in together.

Getting the fresh, first sap of the grated coconut is what makes it more luscious and sweet tasting.

Doing this is so elementary, that every Filipino home have their own version of how to do this.

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