RECIPE: Kinilaw na Tanguige sa Calamansi (Spanish Mackerel in Calamansi) and Mussels in Coconut Cream by Scott Allford

Earlier today, Chef Tanya Dizon and Sandee Masigan of XO 46 Bistro Filipino took part in our first Facebook Live broadcast on our Tourism Philippines account. They introduced us to two delicious versions of kinilaw, and you can find the recipes below:

Kinilaw (Image Credit: XO 46 Bistro Filipino). 

Kinilaw (Image Credit: XO 46 Bistro Filipino). 

Kinilaw na Tanguige sa Calamansi (Spanish Mackerel in Calamansi)

INGREDIENTS:

Fresh Tanguige cut into small cubes

Calamansi

Wansoy / Coriander chopped

Salt and pepper

Procedure:

Mix all ingredients together and let it sit for 10 to 15 minutes in a cool area. Serve.


Kinilaw na Tahong sa Gata (Mussels in Coconut Cream)

INGREDIENTS:

Mussels (cleaned and soaked in white vinegar for 15 mins) , discard the shells

1 red onion diced

1 green chili finger , chopped

1 each red and green bell peppers diced

Buko strips 1/4 cup

Coconut milk 1/4cup

Tuba vinegar 1/4 cup

Muscovado sugar 2 tbsp 

Procedure:

Mix all ingredients and let them soak for 10 to 15 minutes in a cool area. Serve chilled with chopped red chili ( optional).

Use coupon code "thenextescape" to receive a free dessert at any of their branches (conditions apply.)

Food Snapshots: Japan by Ryan Buaron

Harajuku-style crepes.

The Next Escape's Scott Allford and Ryan Buaron with 2 Michelin starred Sukiyabashi Jiro Roponggi Hills' chef Takashi Ono after a 20 course dinner!

The Next Escape's Scott Allford and Ryan Buaron with 2 Michelin starred Sukiyabashi Jiro Roponggi Hills' chef Takashi Ono after a 20 course dinner!

This octopus tasted like crab! Every sushi never fails to pleasantly surprise our tastebuds. I think the ability to innovate, surprise and delight is a true hallmark of a world-class chef and truly Sukiyabashi Jiro lived up to its hype. It was such a thrilling experience to eat at the world's best sushi bar. After all, we flew to Japan just for this! 

This octopus tasted like crab! Every sushi never fails to pleasantly surprise our tastebuds. I think the ability to innovate, surprise and delight is a true hallmark of a world-class chef and truly Sukiyabashi Jiro lived up to its hype. It was such a thrilling experience to eat at the world's best sushi bar. After all, we flew to Japan just for this! 

This piece of uni was so delightful that it just melted in our mouths!

This piece of uni was so delightful that it just melted in our mouths!

 Aside from kohada/gizzard shad pictured above, we also had smoked bonito, ikura, kurumaebi, clam, mirugai, anago, ika, hirame and abalone. Scott wasn't exactly fond of mackerel previously but totally loved it too! In total, we spent ¥59,900 (US$ 480 at 2 Jun 2015 exchange rates).

 Aside from kohada/gizzard shad pictured above, we also had smoked bonito, ikura, kurumaebi, clam, mirugai, anago, ika, hirame and abalone. Scott wasn't exactly fond of mackerel previously but totally loved it too! In total, we spent ¥59,900 (US$ 480 at 2 Jun 2015 exchange rates).

In Shibuya, you can order and pay for your ramen before entering the restaurant.

In Shibuya, you can order and pay for your ramen before entering the restaurant.

Milky and sweet! This was an absolute surprise! This was just a random ramen shop in Shibuya.

Milky and sweet! This was an absolute surprise! This was just a random ramen shop in Shibuya.

This was a bit fishy but equally savoury. This was by a train station in Kyoto.

This was a bit fishy but equally savoury. This was by a train station in Kyoto.

Outside the Fushimi Inari in Kyoto, you'd find food kiosks like these. 

Outside the Fushimi Inari in Kyoto, you'd find food kiosks like these. 

When we continued our sojourn to Osaka, we made sure to drop by one of its Michelin star restaurants. The city itself has over 100 Michelin stars! This is Chef Hitoshi Takahata of 3 Michelin star restaurant TAIAN, a grill posing with us after a fantastic dinner!

When we continued our sojourn to Osaka, we made sure to drop by one of its Michelin star restaurants. The city itself has over 100 Michelin stars! This is Chef Hitoshi Takahata of 3 Michelin star restaurant TAIAN, a grill posing with us after a fantastic dinner!

TAIAN started big with a variety of dishes. 

TAIAN started big with a variety of dishes. 

But this is what I've been waiting for: fugu which when prepared incorrectly will be my last meal ever. The appeal of fugu was moreso about it's sense of danger rather than taste. It tasted a little bland for me but I was happy to indulge in the experience.

But this is what I've been waiting for: fugu which when prepared incorrectly will be my last meal ever. The appeal of fugu was moreso about it's sense of danger rather than taste. It tasted a little bland for me but I was happy to indulge in the experience.

After the entree, more dishes kept coming. It was all very pretty and interesting and the flavours were very complex. I've actually lost count of the number of courses, all wonderful in its own right. The average price per person is ¥13,650 (US$ 109 at 2 June 2015 rates.)

After the entree, more dishes kept coming. It was all very pretty and interesting and the flavours were very complex. I've actually lost count of the number of courses, all wonderful in its own right. The average price per person is ¥13,650 (US$ 109 at 2 June 2015 rates.)

You never leave Osaka without trying out its famed Takoyaki on Dotonbori! 

You never leave Osaka without trying out its famed Takoyaki on Dotonbori! 

Food Snapshots: Greece by Ryan Buaron

Dolmades: Stuffed Grape Leaves and Taramosalata (ταραμοσαλάτα) Fish Roe Salad

Dolmades: Stuffed Grape Leaves and Taramosalata (ταραμοσαλάτα) Fish Roe Salad

Local wine, cold cuts, olives and feta cheese: a perfect mid-afternoon snack in Santorini.

Local wine, cold cuts, olives and feta cheese: a perfect mid-afternoon snack in Santorini.

Saganaki or fried cheese, so simple yet so delicious.

Saganaki or fried cheese, so simple yet so delicious.

Gyros on the grill. 

Gyros on the grill. 

Seafood is abundant and fresh in the Aegean. The ingredients are basic, herbs, spices yet it was very remarkable on the palate.

Seafood is abundant and fresh in the Aegean. The ingredients are basic, herbs, spices yet it was very remarkable on the palate.

Mythos, one of the three beers we've tried while in Greece.

Mythos, one of the three beers we've tried while in Greece.

Fix was another local beer. It wasn't bad, but I think we had better beers elsewhere.

Fix was another local beer. It wasn't bad, but I think we had better beers elsewhere.

All in all, the beers weren't as impressive as the local cuisine. But nice try, Greece.

All in all, the beers weren't as impressive as the local cuisine. But nice try, Greece.

Greek food was amazing. Their grills were just beautifully seasoned and reminds you of summer.

Greek food was amazing. Their grills were just beautifully seasoned and reminds you of summer.

The local wines complement the beautiful backdrop of the gorgeous Greek islands.

The local wines complement the beautiful backdrop of the gorgeous Greek islands.

Food Snapshots: Iceland by Ryan Buaron

Panfried Fagradals-Charr with potatoes, carrots, beans, and sauce at a gas station bistro in Vik. This was a $42 plate - the cheapest on their menu.

Panfried Fagradals-Charr with potatoes, carrots, beans, and sauce at a gas station bistro in Vik. This was a $42 plate - the cheapest on their menu.

Our breakfast every day we were in Iceland.

Our breakfast every day we were in Iceland.

Lunch at Lækjarbrekka on Bankastraeti in Reykjavik.

Lunch at Lækjarbrekka on Bankastraeti in Reykjavik.

They're crazy about burgers in Iceland.

They're crazy about burgers in Iceland.

Lot's of good beers in Iceland. Of course, we had to try Viking Beer.

Lot's of good beers in Iceland. Of course, we had to try Viking Beer.