Cook Book Recipe

Flavors Magazine Vol. 5 No.45 shares the secrets of native Kinilaw or kilawin (or raw seafood ‘cured’ basically in vinegar, spices and seasonings) for Bulletin’s F&R section readers.

Kinilaw master Vicente ‘’Enting’’ Lobaton of Sagay, Negros Occidental, display a spread of kinilaw variations during the launch of marina’s Glorietta 4 outlet. Lobaton, who has raised the folk-born craft of preparing kinilaw to an art and enabled it to live on, created an impressive range of kinilaw variations, including some that are not normally found in restaurants.

Enting, a fisherman-turned-restauratuer, stresses that kinilaw can be carefully-but easily- prepared using freshwater fish or crustaceans such as prawns, lobster, shellfish, meat, seaweeds, vegetables and fruits, with condiments serving as the grace notes.

Kinilaw na Salmonete

Ingredients:

• 200 grams salmonete or red mullet
• ½ cup vinegar
• 50 grams red onion, sliced
• 50 grams tomato, sliced
• 10 grams long sili
• ½ tsp. Salt
• ½ tsp. Vetsin (optional)
• ½ tsp. Sugar
• Procedure:
• slice fresh fish into cubes, then wash in vinegar with a small amount of salt.
• Add onion, tomato and sili.
• Season with salt, vetsin and sugar. Mix well.

Kinilaw na Bulao

Ingredients:

• 200 grams bulao (alumahan or mackerel)
• ½ cup vinegar
• 50 grams red onion sliced
• 50 grams tomato slice
• 10 grams long sili
• ½ tsp. Salt
• ½ tsp. Vetsin (optional)
• ½ tsp. Sugar
• slice bulao into cubes or thin slices. Then wash in vinegar with in vinegar with a small amount of salt.
• Mix in onion, tomato,sili, salt, vetsin and sugar.
• Kinilaw na Pasayan
• Ingredients
• 200 grams pasayan or shrimps
• ½ cup vinegar
• 50 grams red onion, sliced
• 50 grams tomato, sliced
• 10 grams long sili
• ½ tsp. Salt
• ½ vetsin (optional)
• ½ tsp. Sugar
• Procedure:
• Peel shrimps, leaving only the tail segment intact. Make slit at the back to remove the back vein and to butterfly the shrimps.
• Wash shrimps in vinegar with a small amount of salt.
• Add onion, tomato and sili
• Flavor with salt, vetsin and sugar. Mix well.

Kinilaw na Lucot

Ingredients:

• 200 grms lucot or seaweed
• ½ cup vinegar
• 50 grms. Red onion, sliced
• 50 grms. Tomato , sliced
• 10 grms long sili
• ½ tsp salt
• ½ tsp sugar
• ½ tsp vetsin (optional)1/2 teaspoon sugar
• Procedure:
• Wash lucot well, then add vinegar. Toss until well coated.
• Add onion, tomato,sili,salt, vetsin and sugar.
• Kinilaw na Kasag
• Ingredients:
• 200grams kasag or crab
• 1/2cup vinegar
• 50grams red onion,sliced
• 50grams tomato, sliced
• 10 grams long sili
• ½ teaspoon salt
• ½ teaspoon vetsin
• ½ teaspoon sugar
• Procedure:
• Clean crabs,removing shell andcutting body into small parts with claws. Wash in vinegar with a small amount of salt.
• Add onion, tomato and sili. Season with salt,vetsin and sugar.

Kinilao na Imbao

Ingredients:

• 200 grams imbaoor mangrooveclam
• ½ cup vinegar
• 50 grams red onion,sliced
• 50 grams tomato,sliced
• 10 grams long sili
• 1/2teaspoon salt
• ½ teaspoon vetsin (optional)
• ½ teaspoon sugar
• Procedure:
• Slice imbao into cubes and then wash in vinegar with a small amount of salt
  Mix onion, tomato and sili. Season with salt, vetsin and sugar.

Noverber 5, 2004, Manila Bulletin

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