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Kinilaw
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Hooked on “Kinilaw”
Hooked on “Kinilaw”
It's called "kinilaw" or "kilawen," depending on the Philippine region. Literally, it means eaten fresh, or staying fresh, according to English-Tagalog dictionaries or even Google. One thing is certain about "kinilaw." Most Filipinos know it's the Philippine version of the Mexican or Peruvian Ceviche.
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Published at 2018-03-15 by Puerto Parrot
Categories: Filipino cooking
Tags: Kinilaw, fishing
Kinilaw Na Tanigue Topped with Lechon-Style Pork
Kinilaw Na Tanigue Topped with Lechon-Style Pork
Junior Master Chef Louise Mabulo shares her personal recipe for ‘kinilaw’, the Filipino version of the Spanish ‘ceviche’ using tanigue or tanguingue, topped with crisp pork cubes. Louise recommends using tuna as a substitute. She also uses fresh prawns or Gindara fish. This recipe serves 2 to 4 as an appetizer, side or entrée.
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Published at 2018-03-14 by Puerto Parrot
Categories: Filipino cooking
Tags: Kinilaw, Pork