Kinilaw is popular fresh seafoods recipe in Visayan region, the popularity of kinilaw has extended not only on Visayan locality but on entire Philippines as well. Philippines are an archipelago country consists of more than 7,000 islands. Philippines also are one of country that has a longest shore line when it comes to length that makes Philippines self reliant with their sea foods requirement. Before in some isolated Visayan Island, it is seldom for goods to be transported because of the distance. Because of that condition they usually prepare their food by using their own product that is always available in the localities. From then, they started they started to make their own recipe that are so simple, healthy, affordable known as kilawin. Kilawin or kinilaw recipe match their condition as some of the area doesnt have electrical supply yet, Kinilaw is prepared using vinegar that serves as a preservative, so people does not need refrigerator to preserve the food. Almost any kind of seafood can be always prepare as Kinilaw as long that the seafood is fresh. In Meto Manila, we usually use Spanish mackerel, Yellow fin Tuna, or even Milkfish, since those fish mention are quite expensive in Manila some prefer to use Anchovy (dilis) for making Kilawin, I also tried fresh squid and oyster and it is really good. But since kinilaw is prepared using raw seafoods you have to be cautious. Dont try to eat if you have any sensitivity or allergies with raw food. But for some who are just curious and want to try this delicious Filipino recipe, heres how I prepare it.
1 kg tanigue (Spanish mackerel) or Tuna (fresh), cut into cube
Vinegar (Sukang paombong)
4-5 pcs onion, chop
25 gram ginger, peeled chop
cup calamansi juice
5-10 pcs Siling labuyo
Pinched of ground peppercorn
Red bell pepper, washes, cut, remove seed
Cucumber 1 pc
How to Prepare Kinilaw na Tanigue
Put tanigue cube in strainer and wash from running water, drain and transfer in to the bowl. Add vinegar just enough to cover fish meat for 20-30 minute, use strainer again to drain. In separate bowl, mix together calamansi juice, tsp of salt, ground peppercorn, vetsin, onion, ginger, chilie. Add fish cube and vinegar to level marinate from the fish, then garnish with red bell pepper and cucumber at the top. Refrigerate for 1-2 hour before serving. Kilawin are usually served with beer or any alcoholic beverages.
The procedure for kilawin are just the same when using fish, but if you prefer to use squid as the meat ingredient, you have to blanch squid on boiling water for few seconds, but again you have to make sure that the seafoods is fresh to avoid any trouble.