In our home town the term “kinulob or kulob” means forcing mature mango or banana to ripen quickly. In a large bamboo bucket, several layers of plastic and newspapers are lined. Known amount of calcium carbide is placed at bottom. The fruits are arranged neatly then covered with newspapers and plastic. The setup is set aside overnight. The fruit ripens the next day after removing from bamboo bucket.
This recipe also uses the word “kinulob” but I think it refers to a different meaning. This recipe was contributed by my better half. She never gave further details.
150g mustard leaves, boiled and mashed
1/4 cup turmeric, finely chopped or crushed
1/2 cup native tomatoes, halves
1/4 cup quatered onions
2 pieces large sampalok
1/2 cup gabi, chopped, small pieces
2 cups water
1/2 kg tilapia
1) Fry tilapia for few minutes and set aside.
2) Place all the ingredients in a pan except mustard leaves.
3) Simmer for 15 minutes or until the tilapia is done.
4) Add the mustard leaves and serve.
The dish taste more sour than a regular pork paksiw. The quantity of sampalok and tomatoes could be lessened to reduce sourness.
Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Lecturer of Cocoa Foundation of the Philippines. Do coaching and consultancy services on his free time.