Comments on: Kinilaw na Malasugui, Cagayan de Oro Style…

By: Shalum

Shalum — Wed, 22 Oct 2008 03:11:28 +0000

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

vebs — Sun, 15 Jun 2008 05:40:37 +0000

I LOVE KINILAW!!!

By: erbie

erbie — Tue, 26 Feb 2008 22:58:32 +0000

@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

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

By: mike

mike — Tue, 05 Feb 2008 18:11:33 +0000

this is really really good! i’ll add this to my compilation! thanks!

By: Maria

Maria — Sun, 03 Feb 2008 17:10:46 +0000

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.

By: Marketman

Marketman — Sun, 03 Feb 2008 10:17:56 +0000

Maria, sorry, I don’t know if cod or haddock would work. Tanguigue is Spanish Mackerel, and as such, may have a close relative in Europe. Malasugi, used the kinilaw above, is swordfish, but I understand that some types of swordfish have a parasite that lives in the meat of the fish… and as such, wouldn’t make the best kinilaw… not sure if that includes swordfish from cooler seas such as those near you. Ultimately, the fish must be firmer and probably oiler, but most important of all, it must be INCREDIBLY fresh, say, a few hours since its demise. I only make kinilaw if I know the fish was still alive within a few hours of eating the dish.

On ingredients substitutes, I haven’t really addressed it in a single post, though I sometimes respond to reader’s questions for potential substitutes…

By: Maria

Maria — Sun, 03 Feb 2008 02:05:44 +0000

Hey MM,
Would you know if cod or haddock make good kinilaw? I usually make mine
with tanguigue, because I’m allergic to red meat fish. Thing is, I’m in London and
have no clue as to which fish is best. Oh, and I’ve looked through your blog, and maybe I wasn’t looking hard enough, but do you have a post about ingredient substitutes, for people who live elsewhere? Thanks MM. I Really Enjoy reading your blog! XX

By: erbie

erbie — Sun, 13 Jan 2008 07:25:26 +0000

Yummyyyy.I had kinilaw for lunch yesterday, bought it in a local eatery here in CDO, what i had was a kinilaw with a twist. it has “sinugba” {roasted bite size pieces of pork} in it,we call it sinuglaw here.SINUG{ba}-{kini}LAW. The kinilaw is of course prepared as MM described here. I must say, sinuglaw is a must try.

By: jing

jing — Sun, 13 Jan 2008 02:03:19 +0000

hello, MM! am a great fan of yours esp.since your chicken inasal became the favorite of my 3 kids. am just an ozzasional cook coz am too busy juggling my time between teaching and attending to our family business. But the real reason is we have a great cook so my sometimes disastrous forays in the kitchen are actually not needed hehe! She makes a mean kinilaw, too. Her version is made with finely diced carrots & redonions and mayonnaise instead of gata.

By: Emily G

Emily G — Fri, 11 Jan 2008 06:13:55 +0000

Boy do I miss this! I cannot wait ’til February! CDO here I come :D Thanks for the pics MM :)