Kinilawin Recipe

How To Cook Kinilawin Recipe

Kinilawin Recipe - The Kinilaw is a kind of food preparation which stripped its bark, shrimp or thin slices of fish are soaked or cooked only with lemon juice, vinegar or spicy chili. Kilaw or call kilawin as small pieces of meat or fish soaked in vinegar and seasonings before eating. The resulting process to kilaw only partially cooked, or raw meat pagkakaluto not eat. According to a recipe of the Manila Peninsula Hotel, a type of cooking Kinilaw anything living and fresh with vinegar, not the fire. Among maikikilaw with life (raw cooked in vinegar) that these crustaceans (crabs, shrimp, prawns or lobster), mollusks (clams, mussels or oysters), vegetables, fruits, flowers, insects , and the meat of animals.

 Some examples are fish mackerel, grouper, sailfish, red snapper fiber and veal (English: venison). You can also kilawin the sea slug (eg the spider conch snails), sea cucumbers, beetle larvae, and the sea anemone.For other uses, see Kinilaw (disambiguation).

Kinilawin Recipe INGREDIENTS:

• 1/2 kilo of tuna fillets (or any fish that you may have on the refrigerator)
• 1 good-sized hand of ginger, peeled and sliced (this is to get rid of the unwanted smell)
• 1  head of garlic, peeled and crushed
• 2 white onion, thinly sliced (or you could use red onion if you want it traditional)
• 5 green chili peppers, cut diagonally into 1/4-inch thick slices
• (you may not use this if you don’t want it to be spicy hot)
• 1 red or green bell pepper, diced
• 2 cups of vinegar (if you have suka’ng tuba, or coconut vinegar, then it is preferable)
• salt and pepper (to taste)
• 1/2 cup of kalamansi juice (lemon)
• 1 1/2 cup of kakang gata
• (coconut cream, you could discard with this if you don’t have any)

INSTRUCTIONS:

1. Wash the fish well. Cut into one-inch cubes. Pat dry with paper towels.
2. Place in a bowl and toss with the salt. Squeeze the juice from two lemons. Add the juice to the fish and mix well. Cover the bowl and allow the fish to marinate in the fridge for 30 minutes.
3. Drain the fish, squeezing lightly. Place in a clean bowl. Squeeze the juice from the remaining lemon and add to the fish. Mix lightly. Add the grated garlic and ginger, chilis, pimiento strips and onion slices.
4. Toss everything together. Pour in the coconut cream. Stir lightly. Top with the onion leaves and serve.

Source : Huni sa Daplin

Learn How To Cook Kinilawin Recipe