REGION X

Binaki is a famous delicacy of Cagayan De Oro and also known to other provinces like in Bogo, Cebu and Agusan del Sur, Misamis Oriental Northern Mindanao are among other provinces. In Cebu they call it Pintos. If you’ve been to the northern part of Cebu, you’ll relate. Pintos (Binaki) is also a corn delicacy from Bogo City that contains condensed milk, butter or margarine, to flavor up the main ingredient of grounded corn. It is then wrapped in a corn sheath.

This is so delicious while hot and freshly cooked from the steamer!! Enjoy!

Binaki (Sweet Corn Tamales)

INGREDIENTS:

• 3 cups scraped young corn, grated (from fresh young corn on the cob)

• 1 can condensed milk

• 2 egg yolks

• 2 tbsp. melted butter

• 1/4 cup cornstarch

• 1/4 cup masa harina (corn meal)

• You will have to adjust the amount of cornmeal depending on the consistency of the mix.

• Slices of cheese, strips (optional filling)

INSTRUCTIONS:

1. Prepare the scraped young sweet corn, you can use a grinder to make it smoother in texture. Or simply use a manual grater, amd grate each sweet corn.

2. Combine all ingredients. Prepare fresh husk of young corn. Use husk near the cob as it is the best part and easier to handle. If you’re using dried corn husk soak in warm water for few minutes.

3. Drop a heaping tablespoon of young corn mixture into middle of corn husk. Add a strip of cheese in the center. Then, fold husk lengthwise and tie ends or bring two ends together, tie then push mixture to center.

4. Steam tied husk (pintos) for at least 30 minutes. Happy cooking!

Sinuglaw is a Filipino dish that combines grilled pork (sinugba) with fresh fish marinated in vinegar (kinilaw). Originating in Mindanao, it’s also widely enjoyed in the Visayas, where seafood is plentiful. Some say Sinuglaw is mainly served as pulutan during gatherings, but my talk with a Visayan friend revealed that it’s also a popular dish option on outdoor trips, such as beach outings, because the vinegar helps preserve it longer. 

Ingredients

• 1 lb fresh tuna meat, cubed – The star seafood ingredient. Cubing the tuna helps it absorb the vinegar quickly for a tangy “cooked” texture.

• 2 cups cucumber, seeded and thinly sliced – Brings a cooling, crunchy element that lightens the dish. Seeding it prevents excess water from diluting the flavors.

• 1 1/4 cup vinegar (cane, white, or coconut vinegar) – Is essential for marinating and “cooking” the tuna. It gives the dish its tangy flavor while balancing the richness of the pork.

• 1 medium-sized red onion, sliced – Adds a mild spice and crunch. Thin slices allow the onion’s flavor to infuse without overpowering the dish.

• 2 tablespoons ginger, julienned – Without ginger, the dish may taste flat and lack a slightly spicy undertone.

• 4 pieces finger chilies, sliced – Provide a mild heat, adding layers of flavor without overwhelming the palate. Sliced pieces let you control the spice level based on preference.

• 1 piece lemon – Without lemon, the dish would miss a zesty lift.

• 4 to 6 pieces Thai or Bird’s eye chili, chopped – These small, hot chilies bring a fiery kick to the Sinuglaw.

• 1 teaspoon salt – Enhances all the other ingredients, balancing the vinegar marinade and intensifying the savory and sweet notes.

Instruction:

1. First, place the cubed tuna in a mixing bowl and pour in ½ cup of vinegar. This first vinegar soak helps to “cook” the tuna slightly. Let it sit for around 8 minutes. Afterward, gently press the tuna pieces with a spoon or fork to help the vinegar penetrate and tenderize each cube. Once done, drain the vinegar completely to avoid an overly tangy taste in the finished Sinuglaw.

2. Next, add the thinly sliced cucumber, red onion, julienned ginger, finger chilies, Bird’s eye chilies, and salt to the tuna. Mix the ingredients well. This combination gives the Sinuglaw its crunch, mild heat, and aromatic layers. The salt will also help draw out some moisture and enhance the flavor balance.

3. After that, squeeze the lemon over the mixture, ensuring all the juice is extracted for a fresh, citrusy flavor. Add the remaining ¾ cup of vinegar, mixing everything thoroughly to coat all ingredients. Soak the mixture for an additional 10 minutes to allow the flavors to blend well.

4. Finally, add the chopped grilled pork belly to the marinated tuna mixture. Stir  carefully, making sure the pork mixes with the tuna and vegetables for an even flavor profile. Let the Sinuglaw rest for at least 1 hour; for best results, chill it in the refrigerator. The cooling time allows the flavors to meld together, bringing out the authentic taste of pork and tuna. Transfer the prepared Sinuglaw onto a serving plate. It’s now ready to be enjoyed as a refreshing appetizer or side dish.