My entry for this week is the kinilaw. Kinilaw should be sour-tasting but it should also be more than that; because kinilaw is usually cooked by soaking fish fillet (usually tuna) in either calamansi (native lemon) or vinegar or both with salt. Garnish with peppers, onions, ginger,  cucumber, radish, green mango strips, a bit of garlic and for added creamy effect, mayonnaise or coconut milk, you have a soury, creamy, delicious fish dish . You can also add strips of grilled pork as can be seen in the picture and it can now be called “sinuglaw” – combination of “sinugba” and “kinilaw”. Sinugba – the grilled pork and kinilaw – the tuna fish soaked in vinegar. A mainstay of Bisaya beer drinkers, kinilaw is now more popular to the general Pinoy public.

Here’s another sour-tasting entry .

uy masarap talaga ang kinilaw. pero mahirap gawin dito yan sa alemanya kasi kakatakot kapag frozen fish ang gagamitin e... salamat sa pagdalaw sa ebahay ko :D

oh I love kinilaw! I don't have tuna today but you just gave me an idea about the pork. I'm grilling some today and I think I may make your kilawen. :)

another nakaka-miss! i made my last kinilaw for LP also probably a couple of years back na:) oh you also put mayo!:)

I learned to eat Kinilaw 10 years ago on my first trip to davao. I've loved it since but somehow that first taste is still the most memorable.

I am not much a big fan of kinilaw, but yes, it tastes good!

My La.Pi.S entry is posted HERE.

Hope you could drop by!

Kinilaw!!!!!!!!!! Akong pinalabi. Lami kaayo! Tinuud, kinilaw ug serbesa. I just printed out the picture of your kinilaw and ate it! :o That's how good it looks. :)

Goyo