If the japanese proud of their sushi. We Filipinos also have to brag kilawin! Also known in the Visayas as kinilaw. A dish that is made with raw meat or seafoods which is not cooked with fire. But instead just soaked it in vinegar and lime. The three main dish here in the Philippines in accordance with food historians are; [1.] Adobo, [2.] Sinigang, and [3.] Kilawin.
Every Filipino wants it, right? The kilawin or kinilaw is made of meat or seafoods cooked in acid base ingredients such as vinegar or lime. Diversified by variety of spices like ginger, onion, spring onion, and tomatoes. Fresh meat soaked in acid for three to eight hours and then eat.
Kwentologist Style: Make Your Own Kinilaw na Isda
In making kinilaw, it's important that ingredients are fresh, especially fish. Also, be careful during preparation and maintain cleanliness. Did you know that the most important elements in kilawin are vinegar, fish, onion and salt? With these only four main ingredients. You can then deliciously taste the meaty-sour kilawin.
For us, it's just so easy. Maybe because Balangigay in Negros Occidental for where I was residing, fishing is the main source of living. Most of the people from Balangigay are proficient in cooking kilawin. But because you are special to me, I also like to share my personal approach on prepairing it.
These are what we need; vinegar, fish such as herring (tamban) or anchovies (dilis), onion, ginger, peanuts, coconut milk, salt, lime (kalamansi) and salted eggs (itlog na pula).
Simple Kilaw Procedure
- Clean the fish, remove the head and intestines. You can take away fish bone inside its flesh or you might not. You know, calcium is important.
- Then slice the flesh of fish as cubes or strips depending on your trip.
- Marinate the meat of the fish in lime juice for about three minutes or until the fishy foul smell removed. Then derive from being soaked.
- Slice ginger and onion into tiny cubes and crush the peanuts into small pieces.
- In large bowl mix the fish, ginger, onion, peanuts, and vinegar. Add two to three tablespoons of pure coconut milk.
- Put some salt and use salted eggs to concentrate the saltiness.
- Within five to ten minutes you can now serve and eat the kinilaw fish. Or maybe a side dish when drinking beer or alcohol.
If you notice I didn't put tomatoes. Fresh tomatoes becomes tough and chewy when mixed with vinegar. But, beside here you can add spices like pepper or chili for great burning sensation!
Ang Kwento ng Kilawin
Now, we will tell you that kilawin or kinilaw came from the root word hilaw—that means it is a fresh and raw dish. Filipinos started the process of kilaw way back since 10th century. Each province in the Philippines has its own version. There were fish kilawin, pork, shrimp, vegetables, fruits such as papaya and so on.
Based in Vocabulario Dela Lengua, "If the kilawin is consumed. And the wine bottle is emptied. The friendship (love) is ended."
At ang toytoy ay matiti (matiktik).
Tapus ang pagcacaibig."
This brings up clear explaination that kilawin became part of Filipinos and Spanish long before—very ancient period of history. Due to numerous artistic versions made out from kilawin. Past and present events justify that kilawin is truly sumptuous, yet delicious! And which something satisfies great Filipinos appetite.