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Pantry

Lenten recipes

The Lenten season brings challenges to make no-meat meals as appetizing and flavorful. Thankfully, Century Tuna and nutritionist to the stars Nadine Tengco came up with delectable and filling Lent-friendly recipes for the aspiring Superbods. Read more

Chewy chocolate crinkles

Dolly Dy got to grab the last two "packs" of Chocolate Crinkles baked by Marriott Hotel Manila's pastry kitchen for an event giveaways. She said "packs" because they weren't really packs but a bunch of cookies tied together by a string with a rolled recipe on top that looked like a little scroll. Read more

Oyster omelette

When Dolly Dy was thinking of what seafood recipe to share with us this Lenten season, she remembered this dish. Read more

Suggestions on sausages

Sausages can make for a marvelous meal, just about any way you cook them. Read more

Easy ukoy

HerWord columnist Dolly Dy had a recipe for ukoy with a bit of shortcut which has been sitting in her recipe tray for quite some time now. She decided to finally try making it. Read more

A different way with tikoy

HerWord columnist Dolly Dy made tikoy turon last weekend. It's a slight variation from the regular tikoy, as we know it, and kind of fused with turon. Read more

Healthy juice

It's a brand new year. After all the holiday indulgence last December, it's time to get right back to healthy living—and that means healthy eating and drinking, too. Read more

Golden, crispy fish

One of the easiest dishes to prepare when in the house—and one of the most delicious, too—is Crispy Fish Fry. Read more

Award-winning seafood dish from Iloilo

Hercor College of Roxas City won the third edition of the Tabu-an: Western Visayas Ilonggo Heritage Cooking Competition. Here is the recipe the groups's award-winning Seafood Zarzuela. Read more

Avocado egg salad

For inspiration on how to include avocados in your diet, try this twist on an old favorite in which creamy avocado and spicy Dijon mustard replace mayonnaise. Read more

Sweet soya spaghetti

Dolly Dy discovered this sweet soya sauce that's healthy, delicious and easy to use and at the same time provides an alternative to the usual tomato sauce in spaghetti. Read more

View all Pantry stories.


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March 15, 2013

Fish kinilaw

We're right in the middle of the Lenten season, which culminates with the observance of the Holy Week come last week of March. Since the Philippines is a predominantly Catholic country, most of us are already observing regular fasting, especially on Fridays, which, to most of us, are 'Meatless Fridays' for the duration of Lent. This means no pork, no beef, no chicken—just fish, seafood and vegetables.

This is why I think one of the recipes that I picked up from the Stopover Aklan regional food promotion which is ongoing at InterContinental Manila's Café Jeepney until March 24, 2013, comes in very handy. It's Fish Kinilaw, which is a specialty appetizer in Western Visayas, where Aklan (home to the world-famous Boracay Island) belongs. Different places have different versions of the kinilaw, also known as kilawin or the Filipinos version of Fish Ceviche. The one of Aklan really capitalizes on freshness of ingredients, particularly of the tanguingue fish.

A collaboration of InterContinental Manila, the Provincial Government of Aklan and the Provincial Tourism Council of Aklan, Stopover Aklan brought to Manila very talented Aklanon chef Arlyn Conanan, who unselfishly shared this recipe. I'm sharing it with you in time for the season of Lent.
Fish Kinilaw

FISH KINILAW

Ingredients

250 grams fresh tanguingue fish

1/4 cup vinegar

1 tsp. salt

1/4 tsp. sugar

1 tsp. chopped ginger

2 tbsps. calamansi juice

1 pc. medium-sized red onion, diced

onion leeks and hot peppers for garnish

Procedure

1. Peel off skin of fresh tanguinguie fish, and cut fish into cubes. Set aside.

2. Combine vinegar, salt, sugar, ginger, calamansi juice and onion. Mix well.

3. Add vinegar mixture to the cubed fish. Mix and make sure the cubed fish is marinated well.

4. Garnish with onion leeks or hot peppers.

5. Serve chilled.

Dolly T. Dy-Zulueta is editor of Flavors Magazine. She graduated from a certificate course in culinary and baking skills at the Center for Asian Culinary Studies (CACS). Aside from this course, she has taken several cooking classes in several cooking schools.


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1 comments so far (post your comment)


Hindi pa ako nakakalasa ng kinilaw.

Posted by Ria on Friday, 03.15.13 @ 12:57pm


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