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 MuÃ±oz

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.

By: gg

gg — Wed, 09 Jan 2008 02:29:29 +0000

hi guys. just wanna share how to make the kinilaw. u can also wash the fish with sprite (yes, the soda)before mixing all the ingredients. enjoy your meal

By: Marketman

Marketman — Wed, 24 May 2006 11:55:32 +0000

Carlos, thanks for that. Actually, all the good stuff is in your list, but I like it to sit for just 2-3 minutes max or the fish gets “overcooked”… but yes, in general, super fresh fish, good ingredients, all tossed at the last minute makes great kinilaw!

By: Carlos Maglutac

Carlos Maglutac — Wed, 24 May 2006 10:26:31 +0000

On why Cebu and bohol kinilaw taste better, I had a chance to visit Casa del Mar on San Remigio Cebu where Chito Silerio, resident manager donned his toque and proceeded to show me how to make kinilaw. take your tanguige, or malasugui or dorado cube into manageable sizes chop the chilis, onions, sweet peppers, finger and birds eye chilis, chop or more like mince coarsely. then assemble. first the fish in the bowl, then top with the chopped plants, pour with palm or home made vinegar, generous squeeze of calamansi, salt and pepper to taste and then toss by hand until the fish starts getting translucent. Then Drain All the Vinegar and dispose. After that Let sit for 10 – 15 minutes then pour vinegar once again then serve. It was heavenly.

By: Choy

Choy — Mon, 24 Apr 2006 06:28:15 +0000

Gonzo, I agree the orig Visayan kinilaw and its urban version are worlds apart. My take on this is firstly, the fish used in the city is obviously from the freezer whereas in the province it’s fresh from the sea (“iced” or frozen fish is not considered fresh in most parts). Secondly, Manila kinilaw is soaked in vinegar presumably to hide the un-freshness or becasue the cooks are so scared of not “cooking” it in vinegar enough.That’s why they’re sooooo sour they taste like uncooked paksiw!

The way my cousins and I do it is, we wash the fish in water first, then in vinegar. Just a quick wash. Then we throw in the other ingredients, ginger, onions, tomatoes, chilies,salt and pepper and spring onions. Then squeeze some kalamansi on the concoction. Depending on preference and inclination, gata may then be added.

We then proceed to indulge with mucho gusto.

By: Marketman

Marketman — Mon, 24 Apr 2006 04:35:30 +0000

gonzo, I think it is the vinegar and strict adherence to making it at absolutely the last minutes before eating it. In Luzon, it seems to sit around a lot longer…