Comments on: Kinilaw a la Victor/Marketman

By: Dan Ingan-eng

Dan Ingan-eng — Mon, 14 Jun 2010 06:59:52 +0000

Your kinilaw would look fresher in the pics if it is mix with all the ingredients you have mentioned but without the coconut milk/vinegar. The sweet taste of the freshest fish is retained all throughout the meal. You can dip the kinilaw cubes in the coconut milk/vinegar set aside in a saucer plate. This means the kinilaw is “cook” by the coconut milk/vinegar for a few seconds only before you put it in your mouth. So sweet. So fresh.

By: Marketman

Marketman — Tue, 16 Feb 2010 13:21:17 +0000

Francine, no, I have never had kinilaw kwith grated coconut. But I suppose you could make the recipe above and use grated coconut and add it to the liquid. But I would probably find the texture of the coconut a distraction from the fish…

By: Francine

Francine — Tue, 16 Feb 2010 12:47:41 +0000

Thank you for the recipe. I will try to make it one day. I am looking for the recipe of Kinilaw with grated coconut. I was invited by a coworker for a Christening of a baby and Kinilaw with grated coconut was brought by someone, it was quite spicy. Before my coworker could find out who made it and can ask for the recipe, her husband was transferred to another post, so she left and left me forever longing to eat that Kinilaw again. Do you have the recipe?–Thank you.

By: Sinamak (Spiced Vinegar) « Kitchen Attempts

Sinamak (Spiced Vinegar) « Kitchen Attempts — Wed, 20 May 2009 04:34:58 +0000

[...] May 20, 2009 at 4:34 am · Filed under Fruits and Vegetables ·Tagged Filipino food, sinamak, vinegar My entire family loves to cook – from my mom, to my siblings and I, down to our nephews and nieces. Our love for food has transcended all generations. But my favorite cook was probably my Dad.Â I remember watching him on some Sundays as he made his favorite kinilaw or tokwa’t baboy. Dad loved to eat and enjoyed preparing his meals as well. [...]

By: Something Fishy « Oyster Food & Culture

Something Fishy « Oyster Food & Culture — Wed, 06 May 2009 20:43:33 +0000

[...] KinilawÂ is a Fillipino raw fish salad, specifically a Visayan regional specialty. Â A dish, based on myÂ perusalÂ of various websites, thatÂ incitesÂ strong passions andÂ opinions among its loyal fans. Â I even found a kinilaw locator for the US. Â The blog, Market Manilla, has a wonderful step by step approach to making this dish. Â This dish is similar to cervice but instead of the acid from citrus fruit “cooking” the fish. Â Vinegar made from sugarcane, coconut, or nipa palm is the source of acidity. Â Like cervice, other local ingredients are added. Â Apparently, a version called “jumping salad” also exists, where tiny shrimp or crabs are sprinkled with salt and lime juice and eaten alive while moving. [...]