Comments on: Kinilaw na Malasugui, Cagayan de Oro Style… http://www.marketmanila.com/archives/kinilaw-na-malasugui-cagayan-de-oro-style A food blog that talks about food, produce, recipes, ingredients, restaurants and markets here in the Philippines and around the globe. Sun, 12 Feb 2012 09:29:59 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Shalum http://www.marketmanila.com/archives/kinilaw-na-malasugui-cagayan-de-oro-style/comment-page-1#comment-138882 Shalum Wed, 22 Oct 2008 03:11:28 +0000 http://www.marketmanila.com/archives/kinilaw-na-malasugui-cagayan-de-oro-style#comment-138882 Our kinilaw (CdO) is the best! Any fish will actually do, although it has to be really fresh. The preferred fishes though are malasugui cubes. you can also use those small "flying fish varieties", or "maranay" (super tiny fish). May favorite is the malasugui, but without the coconut milk. Glad you featured this!:) Our kinilaw (CdO) is the best! Any fish will actually do, although it has to be really fresh. The preferred fishes though are malasugui cubes. you can also use those small “flying fish varieties”, or “maranay” (super tiny fish). May favorite is the malasugui, but without the coconut milk. Glad you featured this!:)

]]> By: vebs http://www.marketmanila.com/archives/kinilaw-na-malasugui-cagayan-de-oro-style/comment-page-1#comment-113700 vebs Sun, 15 Jun 2008 05:40:37 +0000 http://www.marketmanila.com/archives/kinilaw-na-malasugui-cagayan-de-oro-style#comment-113700 I LOVE KINILAW!!! I LOVE KINILAW!!!

]]> By: erbie http://www.marketmanila.com/archives/kinilaw-na-malasugui-cagayan-de-oro-style/comment-page-1#comment-90660 erbie Tue, 26 Feb 2008 22:58:32 +0000 http://www.marketmanila.com/archives/kinilaw-na-malasugui-cagayan-de-oro-style#comment-90660 @Maria I surfed the net for an attempt to answer your query.Forgive me if this is unsolicited or so..This is the best answer i could find.I googled for cod cerviche as to find something that falls near the kinilaw for kinilaw recipe. The link and the recipe appears below.Happy cooking and God bless.. Ceviche Recipe for Cod/Haddock permalink The acid in the citrus juice actually "cooks" the fish so no heat is necessary. Plan ahead to marinate overnight INGREDIENTS: 1 pound cod and/or haddock diced in 1/2-inch cubes 1/2 cup fresh lemon juice 1 cup fresh lime juice 1 teaspoon salt, divided use 1/2 teaspoon dried italian seasoning . 1/4 cup tablespoon olive oil 1/4 teaspoon white pepper 1/4 teaspoon ground cumin 1 medium tomato finely diced 1/2 medium sweet onion finely diced 1 teaspoon white wine vinegar 1 cup cooked frozen tiny salad shrimp, thawed 1 fresh jalapeno pepper, seeded, deveined, and finely minced (wear gloves) 3 tablespoon finely chopped fresh cilantro PREPARATION: Combine fish, 1/4 cup lemon juice, 1/2 cup lime juice, salt and oregano. Marinate in refrigerator for 2 hours. Drain juice completely. Combine remaining 1/4-cup lemon juice, 1/2-cup lime juice, olive oil, white pepper, cumin, tomato, onion, vinegar, shrimp, jalapeno and cilantro. Stir well. Pour into a large zip-top bag, squeeze out all the air and seal. Refrigerate 8 hours or overnight. Serve with tortilla chips or cut up pita bread http://www.nbssportfishing.com/vBforum/f41/ceviche-recipe-cod-haddock-3549/ @Maria

I surfed the net for an attempt to answer your query.Forgive me if this is unsolicited or so..This is the best answer i could find.I googled for cod cerviche as to find something that falls near the kinilaw for kinilaw recipe. The link and the recipe appears below.Happy cooking and God bless..

Ceviche Recipe for Cod/Haddock

permalink
The acid in the citrus juice actually “cooks” the fish so no heat is necessary. Plan ahead to marinate overnight

INGREDIENTS:

1 pound cod and/or haddock diced in 1/2-inch cubes
1/2 cup fresh lemon juice
1 cup fresh lime juice
1 teaspoon salt, divided use
1/2 teaspoon dried italian seasoning
.
1/4 cup tablespoon olive oil
1/4 teaspoon white pepper
1/4 teaspoon ground cumin
1 medium tomato finely diced
1/2 medium sweet onion finely diced
1 teaspoon white wine vinegar
1 cup cooked frozen tiny salad shrimp, thawed
1 fresh jalapeno pepper, seeded, deveined, and finely minced (wear gloves)
3 tablespoon finely chopped fresh cilantro

PREPARATION:
Combine fish, 1/4 cup lemon juice, 1/2 cup lime juice, salt and oregano. Marinate in refrigerator for 2 hours.

Drain juice completely.

Combine remaining 1/4-cup lemon juice, 1/2-cup lime juice, olive oil, white pepper, cumin, tomato, onion, vinegar, shrimp, jalapeno and cilantro. Stir well. Pour into a large zip-top bag, squeeze out all the air and seal. Refrigerate 8 hours or overnight.

Serve with tortilla chips or cut up pita bread

http://www.nbssportfishing.com/vBforum/f41/ceviche-recipe-cod-haddock-3549/

]]> By: mike http://www.marketmanila.com/archives/kinilaw-na-malasugui-cagayan-de-oro-style/comment-page-1#comment-84536 mike Tue, 05 Feb 2008 18:11:33 +0000 http://www.marketmanila.com/archives/kinilaw-na-malasugui-cagayan-de-oro-style#comment-84536 this is really really good! i'll add this to my compilation! thanks! this is really really good! i’ll add this to my compilation! thanks!

]]> By: Maria http://www.marketmanila.com/archives/kinilaw-na-malasugui-cagayan-de-oro-style/comment-page-1#comment-83711 Maria Sun, 03 Feb 2008 17:10:46 +0000 http://www.marketmanila.com/archives/kinilaw-na-malasugui-cagayan-de-oro-style#comment-83711 Hmm, thank you, will look more into that, but seems like I might have to abandon the kinilaw idea, since we do most of our shopping in supermarkets. Haven't really visited independent fish mongers here, except for the stalls at the Borough Market, where the seafood seems fresh, but might not be hours-fresh. Oh, and my uncle, whose kinilaw (or should I say, binakhaw) is pretty good, makes his with evaporated milk when there's no coconut milk, with crushed chicharon and green tomatoes. I think this might be a Dumaguete/Negros oriental thing. Hmm, thank you, will look more into that, but seems like I might have to abandon the kinilaw idea, since we do most of our shopping in supermarkets. Haven’t really visited independent fish mongers here, except for the stalls at the Borough Market, where the seafood seems fresh, but might not be hours-fresh. Oh, and my uncle, whose kinilaw (or should I say, binakhaw) is pretty good, makes his with evaporated milk when there’s no coconut milk, with crushed chicharon and green tomatoes. I think this might be a Dumaguete/Negros oriental thing.

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