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: poi

poi — Wed, 14 Jan 2009 18:40:44 +0000

Lee, kitaon ka gd hu! :)

By: ponchit

ponchit — Sat, 27 Dec 2008 12:27:27 +0000

biasong, samuyaw and Kafir limes are not really limes. they are part of a section of the citrus family called papeda I think. they all come from the Philippines. Kafir lime or makrut is called kubot in quezon but sadly I have not encountered them since I saw one many decades ago. Samuyao is from Cebu and they say also Bohol. They all have bumpy rinds (kubot means kulubot) and have that peculiar fragrance. makrut and samuyao has the same fragrant leaves while biasong does not but the rind is as fragrant. Samuyao has the strongest smell.

By: moni

moni — Mon, 24 Nov 2008 10:08:19 +0000

millet, diday is right. you can use fresh anchovies (dilis)to make kinilaw. i recall that when I was growing up, we used to make a lot of kinilaw na dilis which requires removing the head and the bones. all this bring back a lot of memories. thanks MM for the walk down memory lane.

By: Claudio Sanchez-Mariscal IV

Claudio Sanchez-Mariscal IV — Sat, 22 Nov 2008 19:47:15 +0000

this was SO GOOD

THANKS AGAIN MM

By: pinoycontests

pinoycontests — Sat, 22 Nov 2008 13:30:57 +0000

Looks utterly delectable! Yumyum.

By: Marketman

Marketman — Sat, 22 Nov 2008 09:10:25 +0000

beatriz, bicol is the LAND of coconut vinegar, they sell it roadside in many places and the markets should also have it. If you are worried about sanitation, my sister suggests boiling it for five minutes and allowing it to cool before using…

By: beatriz

beatriz — Sat, 22 Nov 2008 07:48:23 +0000

mm, what is and where can we get coconut vinegar? we will try to replicate your kinilaw here in bicol. we have an abundant supply of fresh tangigue and we will just use calamansi instead of dayap …