ecently I paid a visit to a friend whom I haven’t got the chance to speak with for a very long time. They moved to a place far from our town so it’s hard for us to see each other and talk. Since Monday and Tuesday was a holiday and no classes I got the chance to visit him up together with our common friends. We updated each other about what’s going on with our lives.
Then my friend went to the kitchen and emerged with a pitcher full of Tuba, a native coconut wine concoction. He said “Guys, have you ever tasted Kutil?” Then I said’ “What’s that?” Funny, they all retorted “ Are you serious?” I answered “Yes!” with full conviction. Then they explained it to me that kutil is tuba mixed with milk, raw eggs, sikwate or chocolate from tablea all mixed together. It is best served cold.
I was hesitant at first to take a sip. I was thinking this kutil thing might taste awful , you know, mixing tuba which is acrid and sour with something sweet I don’t think my palate would agree with it. Then I finally sipped, taddaah!!, It was actually good (understatement)!!! I was really expecting a different texture in my mind. I was wrong.
The texture of tuba went well with the creamy taste of the milk and the nutty sensation added by the raw eggs. Plus it was served cold so it was a knock out. I never have tasted so weird but actually turned out great like kutil. It is best paired with pulutan like chicharon or sisig and a whole lot of laughter with some great friends.
Here’s how to make your own kutil:
12 oz tuba - a sweet, fresh or mildly fermented filipino wine taken from tapping the young expanded flowers of the coconut
12 oz sikwati (hot choco)- refer to this link for the recipe
1 pc native egg
1 can condense milk
1.) mix all ingredients and serve.
You’ll never look at kutil the way it was before.
Mr. Gerry Ruiz for the photos