KINILAW RECIPE - native appetizer in the Philippines

Mabuhay Steemians!

Philippines is an archipelago surrounded by sea. I live in this country and proud to be Filipino by blood and birth. Tourists are always in awe with our country's natural resources especially our beaches.

Since we are surrounded by sea, you already have an idea that most of us are relying on our marine resources for a living. Freshly catch fishes are always available to us. So, today I will be sharing my KINILAW RECIPE - native appetizer in the Philippines.

Kinilaw is a kind of dish that uses raw fish as its main ingredient. It is considered an appetizer similar to South America’s ceviche (you can think that this is the Filipino version). There are a lot of ceviche variants from all over the world but this version of our country is something that you must try when you visit our place.

So let's get started!

Ingredients:
1 kl fresh raw barongoy fish - known as flying fish
2 pcs of tomato
3 onion stalks
1 medium size ginger
6 small calamansi
1 cup coconut Milk
5 tablespoon vinegar (cane or white)
native chili pepper (fresh)
salt
pepper

Step 1: Clean all the ingredients with potable water.

Step 2: Cut all the spices into tidbits.

Step 3: Take out the bone and head of the fish, use only the flesh of barongoy.

Step 4: Clean the flesh with water twice.

Step 5: Extract the milk from the coconut pulp.

Step 6: Combine all the ingredients in one container, squeeze the calamansi and the native chili pepper and mixed well ( but slowly).

Step 7: Add salt and pepper to taste.

Right there and then, Kinilaw is ready to eat!
Hope you enjoy and learn something from my blog. See you around next time my food lover family!

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Your food buddy,

@traderpaw 😘

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