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Feb 9, 2024 · Tabon-tabon, a fruit native to Mindanao, has a unique flavor similar to a mix of lime and passion fruit, enhancing dishes like kinilaw with its tangy taste. It is crucial for traditional Filipino cuisine, offering both flavor and natural tenderizing properties.
The sap of tabon-tabon is used to take out the “fishy” smell and taste of the raw fish. It is mixed with other ingredients like vinegar, lemon or lime, onion and tomatoes. The sap of the pulp, when mixed with vinegar, turns white and creates a unique kind of sour-sweetness that is perfect for fresh fish.
Tabon-tabon is a wild tropical fruit known for being an ingredient in kilawin. Many households in the Visayas and Northern Mindanao areas of the Philippines have tabon-tabon trees in their backyards.
Oct 6, 2013 · Tabon-Tabon, the magic behind every Northern Mindanao’s Super Kinilaw. Kinilaw, fish meat marinated by vinegar and other spices, is a big hit in the Philippines and one of the Filipinos favorite appetizer commonly prepared during get together or pulutan.
The pulp of tabon-tabon is used to remove the “fishy” taste of fish (langsa) and may have other medicinal properties as well. All I know is, it was part of a superb tasting kinilaw, photos and recipe up next!
To my readers who are not familiar with Tabon Tabon, it is a common ingredient of Kinilaw in Northern Mindanao, particularly in Iligan, Cagayan de Oro and other places on the area. The dried fruit looks like a large chico.
Dec 31, 2022 · TABON-TABON. Ang tabon-tabon ay ginagamit na sangkap sa kinilaw. Tabon-Tabon is used as an ingredient in Filipino ceviche. scientific name: Guettarda speciosa. The tabon-tabon fruit is found in the Cagayan de Oro area. Tabon-Tabon is used for kilawin.
