kilain - filipino dish

[Martin T. Tinio]

Vangie wrote in message
<01be6796$c755d900$8f89...@mskillen.globec.com.au>...
:could someone post me the recipe for KILAIN please?
:many thanks
:vangie
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Is it Kilawin/Kinilaw recipe you're asking?

From the Vocubulario de la lengua Tagala (1754) by Juan de Noceda
and Pedro de Sanlucar:

Cun ang quilai, i, masair (masaid),
at ang toytoy ay matiti (matiktik)
tapus ang pagcacaibig.

When the kilawin is consumed
and the wine bottle is emptied,
the friendship (love) is ended.

Or, as the authors put it: "La comida acabada, la amistad deshecha."
How brief, the verse says, are love and pleasure!

Qilao, refers to meat or fish in vinegar, to the act of making it,
and to the act of eating. Quilawin is the dish. The above little
verse gives us a social setting for kilawin: it is pulutan, taken
with wine or liquor, on an occasion of friendship, in an atmosphere
of conviviality. This, in the 17th century or earlier, is just as it
is today.

BASIC FISH KINILAW

5 kilograms very fresh tanguingue or tuna or any other
suitable fish, cut into thin slices (here, Vancouver, we use
Silverfish,
no need to slice)
The flesh of 10 coconuts, grated
5 cups vinegar (at least 4% acidity)
20 tablespoons ginger, chopped fine
25 tablespoons coarse salt
2 1/2 cups red onions, diced
10 teaspoon peppercorns, freshly ground
Chili peppers

Add the vinegar(Kilaw is cooking with liquid fire) to the grated
cocunut; mash well and extract the liquid. Strain the coconut
milk/vinegar into a mixing bowl, and add all the other ingredients,
excluding the firsh. Add chopped chili pepper to the desired degree
of hotness.
This mixture can be prepared ahead of time and stored in the
FRIDGE. Add the fish slices 10 minutes before serving time. Transfer
the knilaw to a serving platter and gtarnish with onion rings or
chopped spring onions.
Inuman na!

[Timothy Joseph Harvey]

Very nice post Martin, expecially your commentary. It put me in mind of
one of my favorite books on food, "Sarap: Essays on Philippine Food" by
Doreen Fernandez and Edilberto Alegre. A recipe may be good, but it is
so much better when served with good company and the story behind it is
told.

BTW, a cooked variation of your basic recipe is pinaisan. . . basically
kinilaw wrapped in bannana leaves and tied as little packages, then placed
over coals until the liquid has steamed away.

I have a question. What's your understanding of the meaning of the two
versions kilawin and kinilaw? I've heard it explained different ways -
that they are Tagalog and Bisayan words for the same recipe; that one
involves vegtables (kilawin) and the other is the fish variation
(kinilaw). What's your understanding?

Tim

Martin T. Tinio <t.t...@innocent.com> wrote:
: Vangie wrote in message

: BASIC FISH KINILAW

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