KILAWIN NA TANIGUE
Saturday, 27 May 2006 | By Mike | Category: Appetizers, Filipino / Pinoy, Finger Food, Fish, Glorious Food, Pinoy FoodThis was going to be a part of my entry to Lasang Pinoy 6, PULUTAN TIME! hosted by Ting Aling at World Class CuiScene last January . . . However, it was an unexpectedly busy month for us at The Empire Hotel in Brunei that I never got around to finish the entry.
This kilawin was prepared by Tune [ Joji’s hubby ] and one of the dishes served at their place for some inuman [ drinking session ] I organized for my visiting cousins from New Zealand and for that particular LP Food Blogging Event . . .
Kilawin means “to cook” in vinegar . . . Well, it is not really cooking per se, as heat is not involved in the preparation of this dish. The fish is washed with and soaked in vinegar [ and other ingredients ] until it turns opaque, giving it an appearance of having been cooked.
KILAWIN NA TANIGUE
Ingredients and Method:
Cut 500 grams of Tanigue [ Mackerel ] fillets into 2 cm cubes [ without the skin ] and wash with vinegar.
Mix together 250 ml vinegar, 6 thinly sliced shallots, 2 tbsp chopped ginger, 2 chopped chilies, 1 tbsp salt, 1/2 tbsp freshly ground pepper and pour over fish cubes and carefully mix until everything is blended well. Chill in refrigerator for 1-2 hours.
Transfer to a serving bowl and garnish with chopped onions or onion rings. Serve cool.
Then, inuman na!
tagal ng hinintay ni tune sa tanigue post na yan a! parang may kulang sa picture na yan… inumen!
nice recipes, am sending a copy to my daughter who’s trying her best to learn filipino food while enjoying the weather down under
hey.. looking good. does it have TABON-TABON, it looks like CHICO brown shelled, it makes knilaw the best. we have lots in Cagayan de Oro.
hi Xtina, thanks again! hmmm . . . could you possibly tell me more about this ‘tabon-tabon’. . . ? :-)
you see, in CDO, our kinilaw has tabon tabon. people from Cebu actually asks for them whenever I go back there :)
When you open the shell, you scrape the insides then mash it to a pulp. Pour it with vinegar and then the juice you mix it along. plus mayonaise. :) haha heavy entry na to.. :) it makes the whole thing milky.
Sarap!!! Im gonna use this for our highschool reunion!
I would love to see a picture of a tabon tabon fruit or plant I would also like to find out what I can use as a subsitute for it in my cooking or to even get some to me here in Hawaii
Hi,
Xtina or can someone pls post a picture of tabon tabon so I can try and make kinilaw the CDO way…
Salamat po.
Iceman
I’m a fan of Kilawing Tanigue I think you should learn the Waray version it’s much delicious