Kilawin De Pescao

Elements:

Seafood (Pescao) - ½ kg. (or 1 lb.) of all of your selection of fresh seafood meat, diced into bite size pieces

½ minced whitened/yellow onion,

½ cup minced eco-friendly let's eat some onions,

3-4 cloves crushed and minced garlic clove,

½ cup shredded youthful coconut meat (butung) or similar

2 tbspn. diced ginger root

¼ -½ cup coconut vinegar, ideally aged to in excess of 3 several weeks (or distilled whitened vinegar),

2 squashed ripe calamansi or ½ lemon,

¼ cup diced fresh ginger root root

1 lemon grass (tanglat)

2 minced fresh bay leaf

½ tspn. pepper

and a pair of glasses of fresh latu (seaweed).

For spicy-hot (caliente) alternative: add 2-5 diced red-colored chili all kinds of peppers, reflecting your caliente tolerance level.

Grain Balls- prepare freshly cooked grain and shape into bite-sized balls (like meat balls).  Garnish grain balls with a few shredded coconut meat (fresh or toasted).  Use toasted coconut meat for any more colorful presentation and various taste effect.  Brown coconut meat on the dry fry pan (don’t add oil) towards the preferred consistency preferred.

IDEA:

Make use of an frozen treats scooper having a release handle to shape the grain balls.  Coat frozen treats scooper with water or oil so grain won't stay with it.

Cooking Instructions:

Mix seafood and relaxation of elements right into a deep serving bowl and let marinade for just one (1) hour, stirring the elements completely every fifteen minutes.  The acidity from the vinegar will “cook” or pickle the mix making it irresistible for your palette.

Serve with Plate of grain balls and small tomato plants.