Kilawin Recipes Archives - Panlasang Pinoy

Pork Kilawin

Vanjo Merano — Wed, 03 Apr 2024 16:38:00 +0000

It’s no secret that vinegar can make for a magical addition to most recipes including meat. That sharpness in flavor is something we can count on from this essential component. Of course, us Filipinos have learned to take advantage of this. And we can see that clearly in the simply delicious Pork Kilawin dish! What…

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Kilawing Tuna with Coconut Cream (Filipino Fish Ceviche)

Vanjo Merano — Sun, 13 Aug 2017 20:54:20 +0000

Kilawing Tuna with Coconut Cream is a version of Filipino ceviche using cubed tuna meat. This version is different from the regular fish kilawin because it has coconut cream as one of the ingredients. Traditional kilawin only includes fish, either vinegar or lime (calamansi) juice, onions, ginger, and peppers. When compared to classic fish ceviche…

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Kinilaw na Tanigue Recipe (Fish Ceviche)

Vanjo Merano — Fri, 12 Aug 2016 18:16:07 +0000

Kinilaw na Tanigue or kilawing tanigue is a type of Filipino fish ceviche wherein Wahoo fish fillet is cut into cubes and cured in a mixture of calamansi juice, fresh ginger, onion, chili, and seasonings. Calamansi (which is scientifically known as Calamondin) is a small fruit that looks like key lime. This has a sour…

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Kilawing Kambing Recipe (Chopped Goatskin Kilawin)

Vanjo Merano — Wed, 10 Aug 2016 22:18:17 +0000

Kilawing Kambing or Chopped Goatskin Kilawin is a Filipino appetizer dish wherein boiled and chopped goatskin is marinated in a mixture of vinegar, onion, ginger, spicy chili, and other spices. This dish is served along with the marinade, which eventually turns-out as the sauce of this dish. This dish can also be called as kinilaw…

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Tokwa and Tuna Recipe

Vanjo Merano — Tue, 14 Apr 2015 03:20:27 +0000

Tokwa and Tuna is an appetizer dish composed of fried extra firm tofu and grilled ahi tuna. A Filipino dish called Tokwa’t Baboy, which is made up of tofu and pork, was the inspiration for this dish. I thought that using ahi tuna will compliment the fried tofu – and it did. I think that…

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Easy Tuna Kilawin Recipe

Vanjo Merano — Sat, 05 Jul 2014 18:42:04 +0000

Tuna Kilawin or Kilawing Tuna is a Filipino dish wherein cubed fresh tuna is mixed with vinegar, lemon, or calamansi and chilled until the fish is gradually cooked by the vinegar or citrus juices. Tuna kilawin is considered as an appetizer in the Philippines – it is also a popular pulutan amongst many beer-loving individuals. There…

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Kilawing Puso ng Saging

Vanjo Merano — Tue, 27 Aug 2013 23:58:34 +0000

Kilawing Puso ng Saging is a Filipino recipe involving banana blossoms. This is considered as a vegetable dish wherein the blossoms are sauteed with garlic and onion and cooked in vinegar. We can consider Kilawing Puso ng Saging as a simple recipe that can be cooked during regular days. This is also budget friendly because banana…

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Sinuglaw

Vanjo Merano — Fri, 20 Aug 2010 10:01:49 +0000

Sinuglaw is a dish composed of grilled pork belly and fish ceviche. This can be considered as a main dish or an appetizer. The name “sinuglaw” was derived from two famous cooking methods in the Visayas and Mindanao areas: sugba, meaning to grill; and kinilaw, which means to cook by soaking in vinegar or citric acid.

Who knew that the marriage of “Inihaw na liempo” and “Kinilaw na Tuna” would produce such a fine offspring? This dish, though simple easy to make, is something to die for.

Which restaurants in Manila do you think serve the best Sinuglaw? How about in Cebu and Mindanao?

Try this Sinuglaw recipe and let me know what you think.

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Kinilaw na Dulong

Vanjo Merano — Tue, 03 Aug 2010 23:35:22 +0000

Kinilaw na dulong is a fish dish that makes use of silverfish which are locally known as “Dulong”. This is a type of Ceviche wherein fishes or seafood are soaked in a citrus marinade. Citric acid, a weak acid found in citrus fruits, slowly cooks the fish until it is ready for consumption. Other variation of this dish makes use of vinegar. The acetic acid in vinegar cooks the fish the way citric acid does. I used vinegar in our Kinilaw na Tuna recipe.

Kinilaw or kilawin dishes are mostly served as appetizers or “pulutan”. The key in this recipe is simple: use the freshest ingredients available. Have you tried any fish kinilaw or seafood kinilaw dishes? The fish tastes sweeter when fresh ingredients are used. It also eliminates the possibility of experiencing an itchy feeling while eating the fish.

Try this Kinilaw na Dulong recipe and let me know what you think.

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Kinilaw na Tuna

Vanjo Merano — Fri, 21 May 2010 01:55:58 +0000

Kinilaw na Tuna or raw fish salad is an appetizer dish that is usually consumed as “pulutan”; it is best served along with cold beer. This recipe does not involve any manual cooking but the tuna meat is semi-cooked once served. This is made possible by the acids in the vinegar (acetic acid) and calamansi or lemon juice (citric acid). These mild acids slowly cook the fish meat when soaked for a few hours.

This recipe is popular in places where fresh seafood is abundant. Why fresh? Only the freshest tuna slices (or any white fish meat) can be used for this recipe for best results. Since the acid does not entirely cook the fish meat the way frying or steaming does, it is possible that an unpleasant taste might develop in the mixture if not so fresh fish meat is used – your mouth and tongue might also feel itchy.

I love to have this appetizer especially when cold beer is around. Just like the Ceviche (a similar dish wherein the fish meat is marinated only in citric acid), there is nothing like a semi-cooked sour fish appetizer to refresh my palate.

Of course, there are several variations of kinilaw around. Some of you might have your own version, how about sharing it with us?

Try this Kinilaw na Tuna recipe and don’t be shy to send-in your feedback.

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