Take kilawin for instance, a truly Filipino dish, simple and devoid of foreign incluences, even if similar to cerviche except the use of vinegar and not lemon. More than the usual tourist spots and "places to see," this blog advocates heritage conservation, environmental protection, and history awareness for Filipinos, foreigners, and ex-pats wishing to explore Paradise Philippines and Exotic Asia!įood trips are inextricably tied to travel where Tutubi tries to sample unique specialties and delicacies of all places he visits. Just remember that since it will not be cooked in heat, choose only the freshest fish or seafood.Flight chronicles of the backpacker Tutubi, with travelogues, pictures/photos/videos, travel guides, independent and honest reviews, affordable, recommended resorts and hotels (including inns, guesthouses, pension houses, lodges, hostels, condotels, bed and breakfast and other cheap accommodations), commuting guides, routes (sometimes street maps and GPS coordinates/waypoints) and driving directions to answer "how to get there" questions, information and tips on tourism, budget travel and living in Philippines, Exotic Asia and beyond!īackpacking, independent travel, and flashpacking are cheaper than the "cheapest package tours" and promotional offers around but you can also use travel information for family vacations, even romantic honeymoon destinations. If you want to try other seafood other than fishes, squid, shrimp, crabs, oyster, seaweed, and clams will taste equally best for kinilaw. Like marlin, tulingan (mackerel tuna), labahita (black surgeonfish), lapu-lapu (miniata grouper), or mahi-mahi (dolphinfish). You can also use other fish that have firm, fleshy meat. Tanigue (Spanish mackerel) and Tambakol (yellowfin tuna) are the most common types of fishes used for Kinilaw. Various kinilaw recipes use different kinds of seafood, but fishes are mostly standard.
Other ingredients like ginger and calamansi are also used in the first, while the latter usually have cilantro and lime. One of the main differences is the use of vinegar in Kinilaw, while ceviche is citrus-based. But once you've tried it, you'll know they are not the same. Perhaps since they are both made from raw fish or seafood. Usually termed as a Filipino-style ceviche. However, it also makes an excellent appetizer. It a popular “pulutan” or a food served during a casual drinking session.
To complete the dish, black pepper, onions, ginger, and chili peppers are also added.Ī kinilaw recipe is simple to make and is normally serve for casual gatherings. The meat, normally a fish, is 'cooked' without the application of heat but is rather cured in vinegar.Īdditional souring agents like calamansi, kamias, tamarind, or green mangoes to enhance its tartness. It hailed from the Visayan region and is derived from the word, kilaw, which means raw or uncooked. It is not actually the dish but the process of preparing it. Hawaii has Poke and Peru has Ceviche, the Philippines has Kinilaw! A different kind of appetizer from raw fish in vinegar and spices.
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