Comments on: The Basic Kinilaw Recipe

By: seigfredtristan

seigfredtristan — Mon, 03 Oct 2011 13:14:57 +0000

hahaha very much available in the northpole that lemon fruit. haha!

and whew! it took me a lot of reading that Tabontabon. It’s a wonder! I will definitely try that when I get my hands on one of those chico-like thingies. As for Sinuglaw, I have still to write a recipe of it but just between you and me, people are still guessing over it here:

http://www.myfilipinokitchen.com/what-are-the-secret-ingredients-in-this-filipino-food/

By: mateo estorante

mateo estorante — Tue, 28 Jun 2011 19:23:26 +0000

Ever heard of tabon2x? I used it instead of coco milk.
We mix it up with grilled belly pork and we call it “sinuglaw”(sinugba and kinilaw). Makes a lovely “pulutan”
Or we mixed it up cucumber and tomatoe to make it healthier.
Instead of lime sometimes I would use lemon. Very much available in the northpole eh.

By: myfilipinokitchen » Blog Archive » That thin “spaghetti” strand that separates Japanese and American Influence on Filipino Food

Sun, 24 Apr 2011 14:26:28 +0000

[...] not in the major cities in the Philippines, the only way that you’ll eat raw fish is if it is Kinilaw. Yakitoris? I would like to believe so but Japanese Chicken Skewers or Yakitori does not employ [...]

By: seigfredtristan

seigfredtristan — Fri, 11 Jun 2010 00:35:13 +0000

I’ve only had Kinilaw na bangus once in my life and it was a Kinilaw with Gata. I do not recommend it because yes, it is difficult to debone and bangus is not a sea-salty kind of fish it doesn’t work well with vinegar. But if you really want to do it, I suggest you barbecue the Bangus first and then do the Kinilaw recipe (again, deboning is a mountain of a task). Which it will actually turn out as a Kilawin instead. Hmmmm…. I may write a recipe for this one…

By: chelsea

chelsea — Thu, 10 Jun 2010 13:57:38 +0000

do you know an easier way of doing kinilaw na bangus? parang ang hirap magdebone.

By: myfilipinokitchen » Blog Archive » History of Filipino Food, Early History

Wed, 10 Mar 2010 04:22:57 +0000

[...] Kinilaw which is raw fish marinated in vinegar (though I doubt it because it may have been brought in centuries later because, come to think of it, it is actually Ceviche). [...]

By: seigfredtristan

seigfredtristan — Fri, 04 Dec 2009 00:29:37 +0000

there are people that don’t go well with coco milk. if you’re ok with that, then you won’t have any problem. If your kinilaw has coco milk in it, eat it after a few hours of marination. If you leave it to the next day even with refrigeration, you wouldn’t be pleased with the taste. It would taste like used oil… fried-fish-used-oil.

By: sechsey

sechsey — Thu, 03 Dec 2009 22:51:02 +0000

what is the sideeffects with coconut milk?

would love to try this..

By: P@M

P@M — Thu, 12 Nov 2009 12:25:49 +0000

My family does it with green mango and everybody who has tried it loved it!

By: pete

pete — Tue, 10 Nov 2009 02:27:10 +0000

This looks good. Very appetizing!