Filipino salad with tinawon rice

Filipino salad with tinawon rice

My Feast
Chris Chen

This is a display of the fresh vegetables available from the amazing Banaue region of the Philippines. Nestled in the hills of Northern Luzon, the town reminds me of the beautiful hill stations around the Indian–Himalayan region. The variety of rice grown here, called tinawon, is very rare and has a nutty taste. The rice paddies of Banaue are World Heritage listed; built on the edge of the mountains, it is said that if you laid all the terraces end-to-end they would stretch around the globe. The people are weathered from the harsh climate but are still very fit as they are constantly walking up and down the hundreds of stairways around the town.


Quantity Ingredient
200g okra, trimmed
1/2 bunch snake beans
250g sweet potato tops, leaves picked, (optional)
250g water spinach, leaves picked
1 eggplant
400g white radish, peeled and cut into 5 cm x 1 cm sticks
300g green mango, peeled and cut into 1 cm thick strips
250g ripe tomatoes, peeled, seeds removed and cut into petals
2 salted duck eggs or hard-boiled eggs, peeled and halved
Sautéed shrimp paste dressing, to serve
Peanut sauce, to serve
steamed tinawon rice or other nutty rice, to serve


  1. Steam the okra, snake beans, sweet potato tops (if using) and water spinach for 3 minutes, then plunge into iced water to refresh. Drain and set aside.
  2. Grill the eggplant over a charcoal barbecue or a gas flame, turning occasionally, until the skin is blackened and charred all over. When cool enough to handle, peel and discard the blackened skin. Slice the flesh.
  3. Place all of the vegetables and the egg on a large serving platter, ensuring all of the colours complement each other. Serve the sauces separately for dipping, and also bowls of rice.
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