I didn’t expect that our late lunch here at Ugu Bigyan’s garden-like restaurant would be so enjoyable.
He demonstrated how to make the most delicious Kulawo ever. He used peeled grilled eggplant (talong), with grated coconut (niyog) cooked in burning charcoal to give it a distinct smokey flavor.
Kulawo is the perfect partner for fish or any main dish.
Here’s Ugu’s simple to follow instructions on how to make Quezon Province’s pride dish– KULAWO:
Ms Annie, thank you for this post. I will try to make kulawo at home. The instructions are simple and easy to follow.