📝 About This Recipe
Hailing from the lush province of Laguna, Kulawo is a masterful display of Filipino ingenuity, defined by its unique 'binaboy' technique where live charcoal is used to infuse coconut milk with a deep, primal smokiness. This silky, ivory-colored dressing coats tender grilled eggplants, creating a sophisticated balance of creaminess, char, and tang. It is a rustic yet elegant heritage dish that elevates humble garden vegetables into a smoky culinary masterpiece.
🥗 Ingredients
The Vegetables
- 6-8 pieces Chinese Eggplants (long, slender variety)
- 1 medium Red Onion (thinly sliced into half-moons)
- 2 tablespoons Ginger (peeled and finely julienned)
The Smoked Coconut Dressing
- 3 cups Grated Coconut Meat (freshly grated, mature coconut (niyog))
- 2-3 pieces Charcoal Briquettes (natural lump charcoal preferred)
- 1/2 cup Warm Water (for extracting the cream)
- 1/4 cup Cane Vinegar (or coconut vinegar for authenticity)
- 4 cloves Garlic (minced very finely)
- 1 teaspoon Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 2-3 pieces Bird's Eye Chilies (sliced, optional for heat)
👨🍳 Instructions
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1
Prick the eggplants with a fork in several places to prevent bursting. Grill them over an open flame (gas stove or charcoal grill) until the skin is completely charred and blackened, and the flesh feels very soft.
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2
Place the grilled eggplants in a bowl and cover with plastic wrap for 5 minutes; the steam will make peeling easier. Remove the charred skin, discard the stems, and tear the flesh into long strips. Set aside.
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3
While the eggplants cool, prepare the charcoal for the 'binaboy' process. Using tongs, hold the charcoal pieces over a gas flame until they are glowing red-hot and ashing at the edges.
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4
Place the freshly grated coconut meat in a large, heat-proof stainless steel bowl. Create a small well in the center of the coconut.
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5
Carefully place the glowing red charcoal pieces directly onto the center of the grated coconut meat. Use a spoon to gently toss the coconut over the charcoal so it begins to toast and smoke intensely.
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6
Cover the bowl tightly with a lid or foil for 2-3 minutes to trap the smoke, allowing the coconut oils to absorb the charred aroma.
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7
Remove the lid. Using tongs, carefully pick out the charcoal pieces, shaking off any adhering coconut meat back into the bowl.
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8
Pour the 1/2 cup of warm water over the smoked coconut. Using clean hands (or a sturdy spoon if too hot), massage the coconut vigorously to extract the thick cream.
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9
Strain the mixture through a fine-mesh sieve or cheesecloth into a clean saucepan, squeezing hard to get every drop of smoky milk. Discard the spent solids.
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10
Place the saucepan over medium-low heat. Add the minced garlic and julienned ginger. Simmer gently for 3-5 minutes until the mixture thickens slightly. Do not let it reach a rolling boil to prevent curdling.
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11
Stir in the vinegar, salt, and pepper. Let it simmer for another 2 minutes until the raw smell of vinegar evaporates. Remove from heat and let the dressing cool to room temperature.
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12
In a large serving bowl, combine the grilled eggplant strips, sliced red onions, and chilies. Pour the cooled smoky coconut dressing over the vegetables and toss gently to coat thoroughly.
💡 Chef's Tips
Use natural lump charcoal rather than instant-light briquettes to avoid chemical odors in your food. If fresh coconut isn't available, you can toast desiccated coconut in a pan until dark brown, though you will lose the authentic 'binaboy' smoke depth. Ensure the eggplant is charred until very soft; the contrast between the silky eggplant and the creamy sauce is the hallmark of a great Kulawo. Adjust the vinegar slowly; the acidity should brighten the dish without overpowering the delicate smoky coconut flavor.
🍽️ Serving Suggestions
Serve alongside grilled pork belly (Liempo) or fried fish to cut through the richness of the meat. Pairs beautifully with a side of warm steamed jasmine rice or garlic fried rice. Enjoy with a cold glass of fresh calamansi juice or a crisp lager to balance the creaminess. This dish can also be made using grilled banana blossoms (puso ng saging) for a different texture.