Friday Food Shot 34

I learned how to eat, and cook, Fish Tinola when I lived in Cambodia. I learned this from friends who were from the Visayas. I loved the simplicity of the dish, which cleverly disguises its rich and complex flavors. When I returned to Manila, my father was on a strict diet due to his end-stage renal disease. As it turned out, this dish was one of the few that his restrictive diet allowed so I made this for him many times, using different kinds of fish for variety. He thoroughly enjoyed eating this up to his death months later. His last few months were painful and uncomfortable; I am glad we were able to provide him few pleasures, including this dish. This photo was taken about 2 weeks before his death.




The duhat (Java Plum) tree in our front yard bore fruit for the first time and over the weekend the fruits were picked, resulting in a surplus of the fruit in our home. My mother wasted no time giving them away but we still had a lot left. I’m not too crazy with duhat, unlike some of my cousins and uncles. Nevertheless I found them sweet and pleasant to eat.

duhat 01

Then I recalled reading in a food blog that one can make a smoothie or shake out of this fruit. I looked it up in one of my favorite food blogs and followed its simple recipe. I tweaked it a bit and I am sharing my version.


  • Flesh and skin of 20 (large) or 30 (medium) pieces of Duhat
  • Simple sugar syrup (1 part water and 1 part sugar, dissolved and boiled)
  • Ice cubes, about 2 cups
  • Water
  • Juice of 1 Calamansi


To make:

Just put everything in a blender and blend away. Adjust the amount of syrup according to taste. Don’t make it too sweet that it overpowers the taste of the Duhat. The Calamansi will help remove the “pakla” aftertaste of Duhat and balance the flavor of the shake.

Makes about 3 glasses

duhat 02

Duhat shake is refreshing! Plus it has lots of antioxidants. The color alone is awesome. The main challenge for me was removing the flesh and skin. Tip: use a small or paring knife.