Comments on: Kinilaw na Malasugi / Swordfish Seviche

By: Mark

Mark — Fri, 11 Sep 2009 08:46:52 +0000

I’m excited this coming Sept. 24, 2009
gagawin ko yung ” KINILAW sa MINDANAO” yun
ang maging entry namin sa Asian Cuisine Category
sa Montessori Professional College Muñoz

By: Mark

Mark — Fri, 11 Sep 2009 08:44:44 +0000

Walang tabon-tabon kasi dito sa Manila

By: Mark

Mark — Fri, 11 Sep 2009 08:43:50 +0000

KINILAW in Mindanao is the BEST

By: lagil

lagil — Mon, 22 Sep 2008 23:11:27 +0000

Visaya siguro ang una nga naka nimo ug kinilaw (kini-hilaw)

as a Boholano my self before I migrate Canada I remember we kilaw all kind of fish even Tulingan I remember back then we went fishing tulingan in Loay we catch a few and we make kinilaw in early morning (pamahaw) we fillet tulingan for the kinilaw,bone and head for tinola and some for inihaw I tell you we have a complete sutokil sugba,towa,kilaw for the pamahaw we start our day with sutokil and TUBA. I miss it

By: Mando Sucgang

Mando Sucgang — Thu, 06 Mar 2008 06:29:15 +0000

when in general santos city, try kinilaw at orange cafe, lagao, gensan.

in cagayan de oro city, try their kinilaw with “tabon-tabon”. ask how they use it, then go to the nearest public market where these are sold by the “tumpok”

in davao city, there are many places other than Luz Kinilaw.
Check out Torres St. really adventurous? go to agdao public market.

we are not fans of gata in kinilaw. black beans, maybe.

sprite? hmmm. wash with bahal nga tuba. use sukang tuba for the final mix.