Cooking Kinilaw Khakra with Asia’s Best Female Chef 2019

September 23, 2019

Earlier this month, Cross Cultures by Cheryl Tiu brought Asia’s Best Female Chef of 2019 to the Philippines. Mumbai-born Garima Arora took over Discovery Primea’s Flame restaurant to host two pop-up dinners. She served a 10-course tasting menu that—similar to how she operates her restaurant Gaa in Bangkok—celebrated local ingredients and applied Indian cooking techniques.

Prior to the dinners, Asia’s Best Chef 2016 Margarita Fores took Garima and her team around Farmers Market in Cubao. They were introduced to different local produce, and they got to try kinilaw, a Filipino ceviche. She loved it so much that she decided to recreate the dish at the pop-up.

Making it is mind-blowingly easy. The dish uses simple, readily-available ingredients. But the end result packs a deep medley of flavors, thanks to the combo of fresh coconut milk, crab fat, and vinegar. In true Garima Arora fashion, the chef puts her own twist to it by pairing the kinilaw with khakra. Khakra is an Indian flatbread traditionally eaten for breakfast or as a teatime snack.

Note: Since the dish was made spontaneously, we couldn’t get the exact recipe. But we encourage you to recreate the dish based on the video.
Jica Simpas Jica Simpas

Jica hopes that by writing about food she'll actually learn how to cook. But for now, she'll happily just eat everything—especially cookies.

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