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home > recipes > seafood > kinilaw
Here's a favorite delicacy served in the Southern parts of the Philippines. Each area however uses ingredients norrmally found exclusively in the area only. The preparation however remains the same and the ingredients listed here are the ones commonlu used in most areas. KINILAW (Raw Tuna Salad) 1 Kg. Fresh Tuna, cubed 1/2 cup finely chopped ginger 1/2 cup finely chopped onions 3 Lemons (use the sour ones) 1 cup Vinigar (use the one that is not so strong and, if possible, dilute with water on a 1 to 1 basis) Cayenne pepper and salt to taste Rinse the fish with water once and with vinigar once but swiftly. Put in a bowl. Sprinkle on top the ginger and the onions. Squeeze out the juice of 2 lemons on the mixture. Add the Vinigar, the cayenne pepper (crushed) and salt to taste. Mix everything slowly so you don't crush the fish. Decorate with slices of lemon on top. NOTE: In some parts of the country, they use the local coconut wine (tuba) instead of vinigar. If you use a stronh vinigar it will cook the fish almost right away as soon as you pour it over the dish. The idea is not to cook the fish entirely. It should still be pinkish inside so as to keep it soft and tasty In some parts of the country they add about 1/2 cup of coconut milk to remove the fishy taste of the fish. In other parts they add slices of cucumber to the dish. Some add slices of fresh tomatoes too. This dish goes perfectly well with Tuna, Mackerel, Cod or any meaty fish. Some even use the small fishes like sardines without the head and tail and sliced lengthwise. This can however be very inconvenient because of the bones. Any kind of fish can be used and the fresher the fish the better. This dish is used as an appetizer. It goes perfectly with beer or any drink of your choice. Some take it though as a main dish with rice. ED MONTALVAN P.O. Box 232 9000 Cagayan de Oro City Philippines edmon@cc.xu.edu.ph http://beehive.twics.com/~mbasa/edmon

Kinilaw


average rating = 5 stars(5.00002 comments available)
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keyword: kinilaw
ethnicity: australian/south pacific
recipes for seafood
recipes by edmon
Email Address:
(posted July 4, 1996)

Here's a favorite delicacy served in the Southern parts of the
Philippines. Each area however uses ingredients norrmally found exclusively
in the area only. The preparation however remains the same and the
ingredients listed here are the ones commonlu used in most areas.

KINILAW (
Raw Tuna Salad)

1 Kg. Fresh
Tuna, cubed
1/2 cup finely chopped ginger
1/2 cup finely chopped onions
3 Lemons (use the
sour ones)
1 cup Vinigar (use the one that is not so
strong and, if possible, dilute
with water on a 1 to 1 basis)
Cayenne pepper and salt to taste

Rinse the
fish with water once and with vinigar once but swiftly.
Put in a bowl. Sprinkle on top the ginger and the onions. Squeeze out the
juice of 2 lemons on the mixture. Add the Vinigar, the
cayenne pepper
(crushed) and
salt to taste. Mix everything slowly so you don't
crush the fish.
Decorate with slices of
lemon on top.
NOTE: In some parts of the country, they use the local
coconut
wine
(tuba) instead of vinigar. If you use a stronh vinigar it will cook the
fish
almost right away as soon as you pour it over the dish. The idea is not to
cook the
fish entirely. It should still be pinkish inside so as to keep it
soft and tasty
In some parts of the country they add about 1/2 cup of
coconut milk
to remove the fishy taste of the
fish. In other parts they add slices of
cucumber to the dish. Some add slices of fresh tomatoes too.
This dish goes perfectly well with
Tuna, Mackerel, Cod or any meaty
fish. Some even use the small fishes like sardines without the head and tail
and sliced lengthwise. This can however be very inconvenient because of the
bones. Any kind of
fish can be used and the fresher the fish the better.
This dish is used as an
appetizer. It goes perfectly with beer or
any drink of your choice. Some take it though as a main dish with
rice.

ED MONTALVAN
P.O. Box 232
9000 Cagayan de
Oro City
Philippines
edmon@cc.xu.edu.
ph
http://beehive.twics.com/~mbasa/edmon



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+2 comments


from , Netherlands wrote:0  0

Mabuhay!
5 starsSeptember 11, 2006


from Melbourne, Australia wrote:0  0

Edmons kinilaw is the best recipe fo accompaniment of wine lovers, and yours the best of all varieties of kinilaw.CHEERS!
5 starsSeptember 9, 2003


 
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