BRAIN FRUIT??! 🧠🧠🧠

Have you ever heard of “Tabon-Tabon” before? 🧐 This peculiar fruit is scientifically known as “Hydrophytune orbiculatum” and grows in the wild. 🌴 While you might mistake this for your usual chico, you would be surprised that its shell is hard compared to a chico and when cut in half kind of looks like a…brain. 🧠🤪 Curious? Try mixing this with your kinilaw to discover its unique qualities! 🐟

Fun fact: Tabon-Tabon helps deal with “lansa” or fishy taste when used for kinilaw, so go ahead and add this to your ingredient list!

KINILAW
Ingredients:
1 pc tabon-tabon
⅓ cup coconut vinegar
¼ kg boneless tanigue, cut into bite-size pieces
2 tbsp coconut vinegar
1 pc red onion, sliced
1 pc tomato, deseeded and chopped
1 inch pc ginger, cut into thin strips
2 pc chopped bird’s eye chillies
lime zest
juice of 1 lime
1 tbsp patis
¼ cup coconut milk
½ tsp pepper
¼ tsp salt

Procedure:
1. Scoop out the insides of the tabon-tabon, mash, and mix with coconut vinegar. Let it set for 15 minutes and strain.
2. Wash your tanigue with coconut vinegar and rinse. Combine all the remaining ingredients together. Makes 5-6 servings.

#fyp #featrmedia #jujumaoeats #tabontabon #kinilaw #ceviche #filipino #filipinofood

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