Have you eaten a "Kinilaw"
May 13, 2011 1:24am CST
it is made of a raw fish (usu. Tuna), chopped onions and ginger, a vinegar, a "tabon-tabon" and "suha" (lemon). this food is usually common in Visayas and in Mindanao especially in my hometown Cagayan De Oro city. I've been here in Manila for over 2 years now and I am really missing this food so badly because we can't really make a GOOD kinilaw here in Manila since the condiments are not available in the area. sometimes When I think of it, it makes my saliva dripping. I really miss this food.
30 May 11
Oh dear, I think I've messed up the recipes. Is kinilaw and kilawen the same? I think I am referring to kilawen where they roast the goat, chopped it and put the garnishes. I think the term kinilaw is eating something raw. If it is kinilaw, In my hometown they usually use oysters and then they put some onions and vinegar and some other spices then they eat them as it is. Whew! I think I got it this time!
2 Jun 11
lol..they're not the same but you finally caught it this time, though they may sound a bit analogous but they aren't the same. yeah oysters too makes a good kinilaw especially if it's fresh. Where's your hometown btw? if you don't mind? Anyway, Thanks for responding Have a nice day!
• Calgary, Alberta
27 May 11
I had tried it, I prefer the kinilaw sa calamansi over the vinegar variety though. I like the kinilaw with coconut milk and cucumber, yes there is such variety. I also tried with oysters, Its damn good. When it comes to fishes, I prefer tuna and Cream dory, those fishes are meant for kinilaw. I als tried doing it with octopus, octopus makes a good kinilaw. Kinilaw is the reason why I didnt have a hard time to eat sashimi and sushi,
29 May 11
you're right about eating sashimi and sushi I also don't have any problem eating them because I love the kinilaw. I also loved that type of kinilaw with coconut milk and chopped tomatoes but this type is easy to become stale and spoiled after only few hours when unrefrigerated ,I liked it but I know it is only common to areas where you cannot find a "tabon2x", in places like Nueva Ecija, people there prefers to use Guava extract to neutralize or counteract the acidulous taste of the vinegar. recently I made a shrimp kinilaw and it's very good, every kinilaw fan must-try.