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July 26, 2009

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A new mission - to find Filipino vinegar in Japan!

I definitely want to try the Basic Fish Kinilaw - luckily sashimi grade seafood *is* easy to find.

Thanks for the recipes!

Very nice and informative post. Almost didn't sound like you except for the silliness in the picture captions. =P
In the end, it still makes me want to try kinilaw, so all's good. Really like the presentation of the coconut-spiked kinilaw in the shell. I know you recommend beer with it, but what liquor do you think would pair well?

Fancy pants. Coconut shell. Whoa.

I would love love love to try this.
LL


Love love love kinilaw! Yours looks great! If you want another fantastic recipe, search Marketman's blog for the kinilaw he prepared for his eyeball in Cebu last year (the Lechon eyeball) --- it was one of the best I've ever tasted!

Dang, my dad is ALL about the kilawin and he makes it every chance he gets (which is pretty damn often). For him, the only type he makes is the goat, so we don't even talk about making it with fish or anything.

I'm intrigued to try your recipe for kilawing isda and use the sukang sili for it--I wonder if he'd notice that one of his jars was gone...

you know marvin, i was thinking of preparing some kinilaw for my french guests this weekend but i have never tried making them. thanks for posting about this recipe! can't wait to try them!

ps, but maybe i should make it a little less spicy for them

Beautiful presentation and photos! I haven't tried serving something in a coconut shell before. Never have heard or tried of Kinilaw so this was a exceedingly informative post for me :). I want to try it...now where is fish?

That's it - I'm now on a mission to make vegetable kinilaw. But probably not from bittermelon...Maybe banana hearts or something equally tasty?

Hey Marvin, I came your way via EatingAsia's blog and they have an awesome writeup on kinilaw as well: http://eatingasia.typepad.com/eatingasia/2008/02/sea-to-mouth.html

I don't know if I can choose between the goat or fish kinilaw, so I'll just have both!

oh my goodness! i have not seen a kinilaw so tasty looking since i left my grandmas house to move-in with my mum.
kinilaw na kambing is the family fave, though i dont eat goat, i find it refreshing with all the sili and kalamansi and suka and all that rubbery skin... thinking of it makes my mouth water.
its an awesome pulutan i tells ya!
i myself like raw fish, being a jap-halfie, i was fed raw tuna at a very young age not knowing what the hell i was eating. hahaha but i love raw fish and very fresh raw beef!

Ah, the kilawin. I've never brought myself to eat this before but i eat sashimi so go figure. However, now that I am older I am game to try this - you make it look delicious!

I don't think I'm brave enough to tackle goat kinilaw yet, but the fish version looks absolutely delicious. Thanks for a very informative and well-written post.

Very interesting and creative ceviche. I also love your presentation. So cute!

Looks amazing...and that is an overused word but I think here it is appropriate. Any idea where to find filipino vinegar in New York?

Hi there, the thing in coconut shell looks great, I think it surely tastes good as well. You have a delicious blog here, thanks for all the info and great pics.

I love, love kinilaw. I was lucky enough to grow up in a coastal region where fresh fish and seafood are accessible. Try kinilaw na squid and shrimp. With the squid, its blanched. Different regions make it differently. In Leyte, some put more coconut milk, other use just kalamansi, others use vinegar.

Some experts on Mexican cuisine give Filipino sailors credit for introducing the concept of cooking seafood with vinegar (Diana Kennedy being one of them). Just thought I'd throw it out there.

Been trying to get books from Alegre and Fernandez, by the way. Any tips?

This is one favorite dish of mine that I have never "cooked" because the hubby doesn't eat raw food, specially fish.

The image of the freshly butchered goat meat reminds me of the time when I was about 5 or 6 during one fiesta at Sariaya Quezon. A freshly killed goat was hanging on a tree with a pail under it to catch the blood. All the men were skinning the goat and we children were fascinated by it. The exposure to it may be the reason I am not squeamish to try all kinds of food. (Sorry for the graphic details).:)

Thanks for visiting my blog, MJD-S. Maybe you can find some kalamansi in Japan as well.

Are you saying I'm not normally nice and informative, Jikuu;P Hmmm, and which liquor for Kinilaw? How bout some rum with the coconut version? Or maybe some lambanog with the coconut version, and some Basi wine with anything made with sukang iloco.

Never be afraid to put your fancy pants on, LL!

Thanks so much Joey. And yes, I've seen MMs post, I even linked to it at the bottom of my post.

Sukang sili would be great in kinilaw, Efren. Just make sure it doesn't completely kill the freshness of the fish.

Hi dhanggit. Yes, definitely cut back on the chilies if you think it will be too spicy.

Thanks ETE! I'm glad you could learn about a new dish from me.

Hi Lorena. If you could find fresh banana hearts, give it a try in kinilaw.

Thanks for visiting Marcel.

Hi ahnjel. It's amazing how refreshing sili, and kalamansi, and suka can make something--even goat meat.

If you can find good quality fish, it's definitely worth trying veron.

Thanks Leela! I'm not sure there are many who would try the goat version;)

Thanks Jackie.

Hi Laura. You should be able to find filipino vinegar in most Asian markets.

Thanks Indian.

Squid and shrimp are definitely versions I'd want to try, raissa. Thanks.

Hey Jude. Some people give Filipino sailors credit for the modern-day boxing stance too (we've always been able to scrap). I bought my Kinilaw book on Amazon, and then I have some other Fernandez books that I found at various Filipino festivals over the years.

No need to apologize for the details, oggi! You painted a very vivid picture!

I just recently discovered your blog and am loving it. The freshness of both your writing and your flavors are great.

This dish, especially the coconut milk version, sounds fantastic.

It's 4 am in the morning and I saw this site. I am seriously craving for some kinilaw >,< The pictures made me drool.

My Dad made the best Kinilaw but alas he passed away before I could get his recipe. I have been looking for a recipe and will try yours. Thanks!

Interesting. I would try this. I know how to make Mexican ceviche.

love this dish. the pictures of it are mouth watering.

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