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| image = [[File:Kinilaw of Northern Mindanao.jpg|250px]]
| image = [[File:Kinilaw of Northern Mindanao.jpg|250px]]
| caption = ''Kinilaw na tanigue'' with ''[[tabon-tabon]]'' and ''[[biasong]]''
| caption = ''Kinilaw na tanigue'' with ''[[tabon-tabon]]'' and ''[[biasong]]''
| alternate_name = Philippine ceviche, ''kilawin'', ''kilau'', ''kinilau'', ''lataven'', ''binakhaw''
| alternate_name = ''kilawin'', ''kilau'', ''kinilau'', ''lataven'', ''binakhaw''
| country = [[Philippines]]
| country = [[Philippines]]
| region =
| region =
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| creator =
| creator =
| served = Room temperature, cold
| served = Room temperature, cold
| main_ingredient = [[Seafood]]/[[meat]]/[[vegetables]], [[vinegar]], [[calamansi]] (or other sour fruits), [[onion]], [[ginger]], salt, [[black pepper]]
| main_ingredient = [[Seafood]]/[[vegetables]], [[vinegar]], [[calamansi]] (or other sour fruits), [[onion]], [[ginger]], salt, [[black pepper]]
| variations = ''[[kilawin]]'', ''lawal'', ''biyaring''
| variations = ''[[kilawin]]'', ''lawal'', ''biyaring''
| calories =
| calories =
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}}
}}


'''''Kinilaw''''' ({{IPA-tl|kɪnɪˈlaʊ|pron}} or {{IPA-tl|kɪˈnɪlaʊ|}}, literally "eaten raw") is a raw [[seafood]] dish and preparation method native to the [[Philippines]].<ref name="oxford" /> It is also referred to as '''Philippine ceviche''' due to its similarity to the Latin American dish [[ceviche]].<ref name="oxford"/><ref>The Appetizer Atlas: A World of Small Bites, p. 189</ref> It is more accurately a cooking process that relies on [[vinegar]] and acidic fruit juices (usually [[citrus]]) to [[Denaturation (biochemistry)|denature]] the ingredients, rather than a dish, as it can also be used to prepare meat and vegetables.<ref name="pinoywit"/> Kinilaw dishes are usually eaten as [[appetizer]]s before a meal, or as [[finger food]] ({{lang-tl|pulutan}}) with [[alcoholic drink]]s.<ref name="mm">{{cite web|url=http://www.marketmanila.com/archives/kinilaw-na-malasugi-swordfish-seviche|title=Kinilaw na Malasugi / Swordfish Seviche|date=April 23, 2006|publisher=Market Manila|access-date=January 16, 2017}}</ref> Kinilaw is also sometimes called ''[[kilawin]]''. In the [[Ilocano people|northern Philippines]], grilled meat dish is also known as kilawin.<ref name="pena">{{cite web|url=http://www.philstar.com/cebu-lifestyle/2016/06/24/1596168/wow-kinilaw|title=Wow! Kinilaw |author=Elena Peña|date=June 24, 2016|publisher=The Philippine Star|access-date=January 16, 2017}}</ref>
'''''Kinilaw''''' ({{IPA|tl|kɪnɪˈlaʊ|pron}} or {{IPA|tl|kɪˈnɪlaʊ|}}, literally "eaten raw") is a raw [[seafood]] dish and preparation method native to the [[Philippines]].<ref name="oxford" /> It is more accurately a cooking process that relies on [[vinegar]] and acidic fruit juices (usually [[citrus]]) to [[Denaturation (biochemistry)|denature]] the ingredients, rather than a dish, as it can also be used to prepare meat and vegetables.<ref name="pinoywit"/> Kinilaw dishes are usually eaten as [[appetizer]]s before a meal, or as [[finger food]] ({{langx|tl|pulutan}}) with [[alcoholic drink]]s.<ref name="mm">{{cite web|url=http://www.marketmanila.com/archives/kinilaw-na-malasugi-swordfish-seviche|title=Kinilaw na Malasugi / Swordfish Seviche|date=April 23, 2006|publisher=Market Manila|access-date=January 16, 2017}}</ref> Kinilaw is also sometimes called ''[[kilawin]]'', especially in the [[Ilocano people|northern Philippines]], but the term ''kilawin'' more commonly applies to a similar lightly grilled meat dish.<ref name="pena">{{cite web|url=http://www.philstar.com/cebu-lifestyle/2016/06/24/1596168/wow-kinilaw|title=Wow! Kinilaw |author=Elena Peña|date=June 24, 2016|publisher=The Philippine Star|access-date=January 16, 2017}}</ref>


==Description==
==Description==
The most common kinilaw dish is ''kinilaw na isda'' ("fish ''kinilaw''") prepared using raw cubed fish mixed with vinegar (usually [[coconut vinegar]] or [[cane vinegar]]) as the primary [[Denaturation (biochemistry)|denaturing]] agent; along with a souring agent to enhance the tartness like [[calamondin|''calamansi'']], ''[[key lime|dayap]]'' (key lime), ''[[Citrus micrantha|biasong]]'', ''[[Averrhoa bilimbi|kamias]]'' (bilimbi), [[tamarind]], green [[mango]]es, ''[[carambola|balimbing]]'', and green ''[[Spondias purpurea|sineguelas]]''. It is flavored with salt and spices like [[black pepper]], [[ginger]], [[onion]]s, and [[chili pepper]]s (commonly ''[[siling labuyo]]'').<ref name="oxford"/><ref name="pinoywit">{{cite web|url=http://www.pinoywit.com/kinilaw-history-origin-evolution/#region|title=Kinilaw History, Origin and Evolution – Into the Heart of Freshness|author=Ninah Villa|date=June 27, 2015|publisher=Pinoy Wit|access-date=January 16, 2017}}</ref> An average serving of fish kinilaw contains just 147 calories.<ref>{{Cite web|url=https://www.fatsecret.com/Diary.aspx?pa=fjrd&rid=5379758|title=Calories in Fish Kinilaw and Nutrition Facts|website=www.fatsecret.com|access-date=April 15, 2019}}</ref>
The most common kinilaw dish is ''kinilaw na isda'' ("fish ''kinilaw''"), prepared using raw cubed fish mixed with vinegar (usually [[coconut vinegar]] or [[cane vinegar]]) as the primary [[Denaturation (biochemistry)|denaturing]] agent; along with a souring agent to enhance the tartness like [[calamondin|''calamansi'']], ''[[key lime|dayap]]'' (key lime), ''[[Citrus micrantha|biasong]]'', ''[[Averrhoa bilimbi|kamias]]'' (bilimbi), [[tamarind]], green [[mango]]es, ''[[carambola|balimbing]]'', and green ''[[Spondias purpurea|sineguelas]]''. It is flavored with salt and spices like [[black pepper]], [[ginger]], [[onion]]s, and [[chili pepper]]s (commonly the ''[[siling labuyo]]'' cultivar).<ref name="oxford"/><ref name="pinoywit">{{cite web|url=http://www.pinoywit.com/kinilaw-history-origin-evolution/#region|title=Kinilaw History, Origin and Evolution – Into the Heart of Freshness|author=Ninah Villa|date=June 27, 2015|publisher=Pinoy Wit|access-date=January 16, 2017}}</ref> An average serving of fish kinilaw contains just 147 calories.<ref>{{Cite web|url=https://www.fatsecret.com/Diary.aspx?pa=fjrd&rid=5379758|title=Calories in Fish Kinilaw and Nutrition Facts|website=www.fatsecret.com|access-date=April 15, 2019}}</ref>


To neutralize the fishy taste and acidity before serving, juice extracts from the grated flesh of ''[[tabon-tabon]]'', ''[[Heritiera littoralis|dungon]]'', or young coconuts are also commonly added. [[Tannin]]-rich extracts ({{lang|ceb|tungog}}) from the bark scrapings of ''bakawan'' trees (''[[Rhizophora]]'' mangroves) or ''[[Spondias purpurea|sineguelas]]'' are also used similarly.<ref name="mm2">{{cite web|url=http://www.marketmanila.com/archives/tabon-tabon-fruit|title=Tabon Tabon Fruit|date=January 8, 2008|publisher=Market Manila|access-date=January 16, 2017}}</ref><ref name="oxford">{{cite book|author=Alan Davidson|title =The Oxford Companion to Food|publisher =OUP Oxford|year =2014|pages=445&ndash;446|isbn = 9780191040726|url =https://books.google.com/books?id=bIIeBQAAQBAJ&pg=PA445}}</ref> Some regional variants also include ''gatâ'' ([[coconut milk]]), sugar, or even [[soft drink]]s to balance the sourness.<ref name="pena"/><ref name="pinoywit"/>
To neutralize the fishy taste and acidity before serving, juice extracts from the grated flesh of ''[[tabon-tabon]]'', ''[[Heritiera littoralis|dungon]]'', or young coconuts are also commonly added. [[Tannin]]-rich extracts ({{lang|ceb|tungog}}) from the bark scrapings of ''bakawan'' trees (''[[Rhizophora]]'' mangroves) or ''[[Spondias purpurea|sineguelas]]'' are also used similarly.<ref name="mm2">{{cite web|url=http://www.marketmanila.com/archives/tabon-tabon-fruit|title=Tabon Tabon Fruit|date=January 8, 2008|publisher=Market Manila|access-date=January 16, 2017}}</ref><ref name="oxford">{{cite book|author=Alan Davidson|title =The Oxford Companion to Food|publisher =OUP Oxford|year =2014|pages=445&ndash;446|isbn = 9780191040726|url =https://books.google.com/books?id=bIIeBQAAQBAJ&pg=PA445}}</ref> Some regional variants also include ''gatâ'' ([[coconut milk]]), sugar, or even [[soft drink]]s to balance the sourness.<ref name="pena"/><ref name="pinoywit"/>


Fish are primarily used, ranging from ''tanigue'' or ''tangigue'' ([[Spanish mackerel]]s, [[king mackerel]], or [[wahoo]]), ''malasugi'' ([[marlin]]s or [[swordfish]]), [[yellowfin tuna|''tambakol'']], [[milkfish|''bangus'']], shark, and [[anchovies]].<ref name="mm" /><ref name="cqilao" /><ref>{{cite web|url=http://filipinostylerecipe.com/2013/03/kinilaw-na-tanigue|title=Kinilaw na Tanigue}}</ref> Other viands include shrimp, squid, clams, oysters, crabs, sea urchin [[roe]], [[seaweed]], jellyfish, [[shipworms]] (''tamilok'') or even [[Beetle#Larva|beetle larvae]].
Fish are primarily used, ranging from ''tanigue'' or ''tangigue'' ([[Spanish mackerel]]s, [[king mackerel]], or [[wahoo]]), ''malasugi'' ([[marlin]]s or [[swordfish]]), [[yellowfin tuna|''tambakol'']], [[milkfish|''bangus'']], shark, and [[Anchovies as food|anchovies]].<ref name="mm" /><ref name="cqilao" /><ref>{{cite web|url=http://filipinostylerecipe.com/2013/03/kinilaw-na-tanigue|title=Kinilaw na Tanigue|date=March 21, 2013 }}</ref> Other variants include shrimp, squid, clams, oysters, crabs, sea urchin [[roe]], [[Edible seaweed|seaweed]], jellyfish, [[shipworms]] (''tamilok''), or even [[Beetle#Larva|beetle larvae]].


Seafood must be fresh and properly cleaned, mitigating health hazards involved with consuming raw seafood.<ref name="mm" /><ref name="master">{{cite web |author=Clinton Palanca |date=March 12, 2015 |title=How to make 'kinilaw'–from the 'kinilaw mast |url=http://lifestyle.inquirer.net/187022/how-to-make-kinilaw-from-the-kinilaw-master-himself/ |access-date=January 16, 2017 |publisher=Inquirer}}</ref> Some like squid, however, must be blanched to tenderize the flesh.<ref name="pusit">{{cite web |date=September 10, 2011 |title=Kinilaw na Pusit (Marinated Squid) |url=http://jinkzzkitchen.blogspot.com/2011/09/kinilaw-na-pusit-marinatedsquid.html |access-date=January 16, 2017 |publisher=Jinkzz's Kitchen}}</ref>
Seafood must be fresh and properly cleaned, mitigating health hazards involved with consuming raw seafood.<ref name="mm" /><ref name="master">{{cite web |author=Clinton Palanca |date=March 12, 2015 |title=How to make 'kinilaw'–from the 'kinilaw mast |url=http://lifestyle.inquirer.net/187022/how-to-make-kinilaw-from-the-kinilaw-master-himself/ |access-date=January 16, 2017 |publisher=Inquirer}}</ref> Some like squid, however, must be blanched to tenderize the flesh.<ref name="pusit">{{cite web |date=September 10, 2011 |title=Kinilaw na Pusit (Marinated Squid) |url=http://jinkzzkitchen.blogspot.com/2011/09/kinilaw-na-pusit-marinatedsquid.html |access-date=January 16, 2017 |publisher=Jinkzz's Kitchen}}</ref>
Line 46: Line 46:
Several regions of the Philippines have local specialties or names of ''kinilaw'' dishes. In the northern Philippines, the [[Ivatan people]] of the [[Batanes]] islands refer to kinilaw as ''lataven''. Fish lataven is known as ''lataven a among'' (also spelled ''lataven a amung'').<ref name="gf"/><ref name="pinoywit"/> In the southern Philippines, the [[Tausug people]] of the [[Sulu archipelago|Sulu]] islands refer to fish kinilaw as ''lawal''. Unlike other kinilaw dishes, lawal uses vinegar only to wash the fish, and uses citrus fruits and other souring agents to denature the fish meat.<ref name="gf">{{cite web|url=http://glossaryoffilipinofood.blogspot.com/2015/12/filipino-fish-and-seafood-dishes-l.html|title=Filipino fish and seafood dishes - L|publisher=Glossary of Filipino Food|access-date=January 16, 2017}}</ref><ref name="pfc">{{cite web|url=http://philfoodcooking.blogspot.com/2010/12/pinoy-food-and-cooking-dictionary-k.html|title=Pinoy Food and Cooking Dictionary - K |author=Edgie B. Polistico|date=December 18, 2010|publisher=Edgie Polistico's Encyclopedic Philippine Food, Cooking, and Dining Dictionary|access-date=January 16, 2017}}</ref> Among the [[Sama-Bajau people]], it is known as ''kilau'' or ''kinilau'' and sometimes includes unripe mangoes as a souring agent. Among the [[Maranao people]] of southwestern [[Mindanao]], ''biyaring'' is a type of kinilaw made with tiny shrimp. It is a regional favorite and is notable because it is ideally prepared while the shrimp are still alive.<ref name="biyaring">{{cite web|url=http://muslim-academy.com/great-muslim-dishes-in-small-towns/|title=Great Muslim Dishes in Small Towns|author=Michael Jansen|date=January 14, 2013|publisher=Muslim Academy|access-date=January 16, 2017|archive-date=June 4, 2015|archive-url=https://web.archive.org/web/20150604203302/http://muslim-academy.com/great-muslim-dishes-in-small-towns/|url-status=dead}}</ref><ref name="maranaorec">{{cite web|url=http://maranaorecipe.blogspot.com/|title=Biyaring or Kinilaw na Hipon|date=November 23, 2012|publisher=Maranao Recipe|access-date=January 16, 2017}}</ref>
Several regions of the Philippines have local specialties or names of ''kinilaw'' dishes. In the northern Philippines, the [[Ivatan people]] of the [[Batanes]] islands refer to kinilaw as ''lataven''. Fish lataven is known as ''lataven a among'' (also spelled ''lataven a amung'').<ref name="gf"/><ref name="pinoywit"/> In the southern Philippines, the [[Tausug people]] of the [[Sulu archipelago|Sulu]] islands refer to fish kinilaw as ''lawal''. Unlike other kinilaw dishes, lawal uses vinegar only to wash the fish, and uses citrus fruits and other souring agents to denature the fish meat.<ref name="gf">{{cite web|url=http://glossaryoffilipinofood.blogspot.com/2015/12/filipino-fish-and-seafood-dishes-l.html|title=Filipino fish and seafood dishes - L|publisher=Glossary of Filipino Food|access-date=January 16, 2017}}</ref><ref name="pfc">{{cite web|url=http://philfoodcooking.blogspot.com/2010/12/pinoy-food-and-cooking-dictionary-k.html|title=Pinoy Food and Cooking Dictionary - K |author=Edgie B. Polistico|date=December 18, 2010|publisher=Edgie Polistico's Encyclopedic Philippine Food, Cooking, and Dining Dictionary|access-date=January 16, 2017}}</ref> Among the [[Sama-Bajau people]], it is known as ''kilau'' or ''kinilau'' and sometimes includes unripe mangoes as a souring agent. Among the [[Maranao people]] of southwestern [[Mindanao]], ''biyaring'' is a type of kinilaw made with tiny shrimp. It is a regional favorite and is notable because it is ideally prepared while the shrimp are still alive.<ref name="biyaring">{{cite web|url=http://muslim-academy.com/great-muslim-dishes-in-small-towns/|title=Great Muslim Dishes in Small Towns|author=Michael Jansen|date=January 14, 2013|publisher=Muslim Academy|access-date=January 16, 2017|archive-date=June 4, 2015|archive-url=https://web.archive.org/web/20150604203302/http://muslim-academy.com/great-muslim-dishes-in-small-towns/|url-status=dead}}</ref><ref name="maranaorec">{{cite web|url=http://maranaorecipe.blogspot.com/|title=Biyaring or Kinilaw na Hipon|date=November 23, 2012|publisher=Maranao Recipe|access-date=January 16, 2017}}</ref>


A common way of serving kinilaw in the islands of [[Visayas]] and [[Mindanao]] is '''''sinuglaw''''', which combines fish kinilaw (usually tuna) and charcoal-grilled [[pork belly]] (''[[sinugba]]'').<ref>{{cite web |title=Sinuglaw |url=https://panlasangpinoy.com/sinuglaw-recipe/ |website=Panlasang Pinoy |access-date=September 24, 2019}}</ref>
A common way of serving kinilaw in the islands of [[Visayas]] and [[Mindanao]] is '''''sinuglaw''''', which combines fish kinilaw (usually tuna) and charcoal-grilled [[pork belly]] (''[[sinugba]]'').<ref>{{cite web |title=Sinuglaw |url=https://panlasangpinoy.com/sinuglaw-recipe/ |website=Panlasang Pinoy |date=August 20, 2010 |access-date=September 24, 2019}}</ref>


<gallery mode="packed">
<gallery mode="packed">
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:* [[Kelaguen]] - Chamorro dish derived from ''kilawin''
:* [[Kelaguen]] - Chamorro dish derived from ''kilawin''
* [[Hinava]] - related Malaysian dish in Sabah
* [[Hinava]] - related Malaysian dish in Sabah
* [[Umai (food)|Umai]] - related Malaysian dish in Sarawak
* [[Gohu ikan]] - related Indonesian dish in Maluku
* [[Gohu ikan]] - related Indonesian dish in Maluku
* [['Ota 'ika]] - related Polynesian dish
* [['Ota 'ika]] - related Polynesian dish
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[[Category:Salads]]
[[Category:Salads]]
[[Category:Vegetarian dishes of the Philippines]]
[[Category:Vegetarian dishes of the Philippines]]
[[Category:Uncooked fish dishes]]

Latest revision as of 12:40, 8 November 2024

For the related northern Philippine grilled meat dish, see Kilawin.

Kinilaw
Kinilaw na tanigue with tabon-tabon and biasong
Alternative nameskilawin, kilau, kinilau, lataven, binakhaw
CourseAppetizer
Place of originPhilippines
Serving temperatureRoom temperature, cold
Main ingredientsSeafood/vegetables, vinegar, calamansi (or other sour fruits), onion, ginger, salt, black pepper
Variationskilawin, lawal, biyaring
Similar dishesHinava, 'ota 'ika, kelaguen, poke, ceviche

Kinilaw (pronounced [kɪnɪˈlaʊ] or [kɪˈnɪlaʊ], literally "eaten raw") is a raw seafood dish and preparation method native to the Philippines.[1] It is more accurately a cooking process that relies on vinegar and acidic fruit juices (usually citrus) to denature the ingredients, rather than a dish, as it can also be used to prepare meat and vegetables.[2] Kinilaw dishes are usually eaten as appetizers before a meal, or as finger food (Tagalog: pulutan) with alcoholic drinks.[3] Kinilaw is also sometimes called kilawin, especially in the northern Philippines, but the term kilawin more commonly applies to a similar lightly grilled meat dish.[4]

Description

[edit]

The most common kinilaw dish is kinilaw na isda ("fish kinilaw"), prepared using raw cubed fish mixed with vinegar (usually coconut vinegar or cane vinegar) as the primary denaturing agent; along with a souring agent to enhance the tartness like calamansi, dayap (key lime), biasong, kamias (bilimbi), tamarind, green mangoes, balimbing, and green sineguelas. It is flavored with salt and spices like black pepper, ginger, onions, and chili peppers (commonly the siling labuyo cultivar).[1][2] An average serving of fish kinilaw contains just 147 calories.[5]

To neutralize the fishy taste and acidity before serving, juice extracts from the grated flesh of tabon-tabon, dungon, or young coconuts are also commonly added. Tannin-rich extracts (tungog) from the bark scrapings of bakawan trees (Rhizophora mangroves) or sineguelas are also used similarly.[6][1] Some regional variants also include gatâ (coconut milk), sugar, or even soft drinks to balance the sourness.[4][2]

Fish are primarily used, ranging from tanigue or tangigue (Spanish mackerels, king mackerel, or wahoo), malasugi (marlins or swordfish), tambakol, bangus, shark, and anchovies.[3][7][8] Other variants include shrimp, squid, clams, oysters, crabs, sea urchin roe, seaweed, jellyfish, shipworms (tamilok), or even beetle larvae.

Seafood must be fresh and properly cleaned, mitigating health hazards involved with consuming raw seafood.[3][9] Some like squid, however, must be blanched to tenderize the flesh.[10]

Ensalada

[edit]
See also: Kulawo and Kinilnat

Kinilaw also refers to dishes using raw fruits and vegetables marinated in vinegar and spices, in which case the dishes are sometimes referred to by the Spanish term ensalada ("salad"). Examples include pipino (cucumber), ampalaya (bitter melon), young camote leaves, young papaya, pako (fern), and banana flowers.[4][1]

History

[edit]
Tabon-tabon fruits

Kinilaw is native to the Philippines. The balangay archaeological excavation site in Butuan (dated c. 10th to 13th century AD) uncovered remains of halved tabon-tabon fruits and fish bones cut in a manner suggesting that they were cubed, thus indicating that the cooking process is at least a thousand years old.[1][2] It was also described by Spanish colonists and explorers to the Philippines, with the earliest mention being in the Vocabulario de la lengua tagala (1613) as cqinicqilao and cquilao,[7] a Hispanicized spelling of the Visayan verb kilaw ("to eat raw"), and a cognate of the adjective hilaw ("raw", "uncooked", or "unripe").[11][12][13] Other sources that mention it include the Vocabulario de la lengua Pampanga en romance (1732) as quilao; and in the 1754 edition of Vocabulario de la lengua tagala as quilauin.[2]

Unlike Latin American ceviches, which exclusively use citrus juices (which are not native to the Americas), kinilaw instead primarily uses a combination of vinegar and citrus (native to tropical Asia), and other acidic fruit juices.[2][7]

Regional names and variants

[edit]

Some of the oldest surviving kinilaw variants are from the southern Visayas and Northern Mindanao, like Cagayan de Oro's kinilaw (sometimes stylized as kinilaw de Oro) and Dumaguete's binakhaw. Both are direct descendants of ancient Visayan preparation methods as displayed in the Butuan archeological finds. These are the original versions that use tabon-tabon and dungon fruits respectively.[14][15]

Several regions of the Philippines have local specialties or names of kinilaw dishes. In the northern Philippines, the Ivatan people of the Batanes islands refer to kinilaw as lataven. Fish lataven is known as lataven a among (also spelled lataven a amung).[16][2] In the southern Philippines, the Tausug people of the Sulu islands refer to fish kinilaw as lawal. Unlike other kinilaw dishes, lawal uses vinegar only to wash the fish, and uses citrus fruits and other souring agents to denature the fish meat.[16][17] Among the Sama-Bajau people, it is known as kilau or kinilau and sometimes includes unripe mangoes as a souring agent. Among the Maranao people of southwestern Mindanao, biyaring is a type of kinilaw made with tiny shrimp. It is a regional favorite and is notable because it is ideally prepared while the shrimp are still alive.[18][19]

A common way of serving kinilaw in the islands of Visayas and Mindanao is sinuglaw, which combines fish kinilaw (usually tuna) and charcoal-grilled pork belly (sinugba).[20]

See also

[edit]
  • Kilawin - related dish from northern Luzon that uses blanched and grilled meat
  • Kelaguen - Chamorro dish derived from kilawin

References

[edit]
  1. ^ a b c d e Alan Davidson (2014). The Oxford Companion to Food. OUP Oxford. pp. 445–446. ISBN 9780191040726.
  2. ^ a b c d e f g Ninah Villa (June 27, 2015). "Kinilaw History, Origin and Evolution – Into the Heart of Freshness". Pinoy Wit. Retrieved January 16, 2017.
  3. ^ a b c "Kinilaw na Malasugi / Swordfish Seviche". Market Manila. April 23, 2006. Retrieved January 16, 2017.
  4. ^ a b c Elena Peña (June 24, 2016). "Wow! Kinilaw". The Philippine Star. Retrieved January 16, 2017.
  5. ^ "Calories in Fish Kinilaw and Nutrition Facts". www.fatsecret.com. Retrieved April 15, 2019.
  6. ^ "Tabon Tabon Fruit". Market Manila. January 8, 2008. Retrieved January 16, 2017.
  7. ^ a b c "Kinilaw". Eat Your World. Retrieved January 16, 2017.
  8. ^ "Kinilaw na Tanigue". March 21, 2013.
  9. ^ Clinton Palanca (March 12, 2015). "How to make 'kinilaw'–from the 'kinilaw mast". Inquirer. Retrieved January 16, 2017.
  10. ^ "Kinilaw na Pusit (Marinated Squid)". Jinkzz's Kitchen. September 10, 2011. Retrieved January 16, 2017.
  11. ^ "Kinilaw". Binisaya.com. Retrieved January 16, 2017.
  12. ^ "Kelaguen/Kilawin". Saint Fidelis Friary. March 9, 2015. Retrieved January 16, 2017.
  13. ^ "History of Kinilaw". KinilawMix.com. Retrieved January 16, 2017.
  14. ^ Taguchi, Yasunari Ramon Suarez (May 18, 2018). "Versions of the "Kinilaw"". The Freeman. Retrieved December 30, 2018.
  15. ^ Mapa, Tata (July 5, 2016). "Everything you need to know about kinilaw". waytogo. Archived from the original on December 31, 2018. Retrieved December 30, 2018.
  16. ^ a b "Filipino fish and seafood dishes - L". Glossary of Filipino Food. Retrieved January 16, 2017.
  17. ^ Edgie B. Polistico (December 18, 2010). "Pinoy Food and Cooking Dictionary - K". Edgie Polistico's Encyclopedic Philippine Food, Cooking, and Dining Dictionary. Retrieved January 16, 2017.
  18. ^ Michael Jansen (January 14, 2013). "Great Muslim Dishes in Small Towns". Muslim Academy. Archived from the original on June 4, 2015. Retrieved January 16, 2017.
  19. ^ "Biyaring or Kinilaw na Hipon". Maranao Recipe. November 23, 2012. Retrieved January 16, 2017.
  20. ^ "Sinuglaw". Panlasang Pinoy. August 20, 2010. Retrieved September 24, 2019.
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