基尼劳 Kinilaw: The Philippine Acid-Cure Tradition

One of 8 entries · FILIPINO DEEP + VIETNAMESE DEEP EXTRACTION

I · Origin

Kinilaw — the Philippine preparation of raw seafood cured in vinegar and citrus — is simultaneously the oldest preparation technique in Philippine cooking (predating Spanish contact by millennia) and the Philippine equivalent of ceviche. The technique is specifically Philippine: it uses coconut vinegar (rather than citrus alone, as in ceviche) as the primary curing agent, and it incorporates specific Filipino aromatics (ginger, onion, chilli, coconut milk in some variations) that distinguish it from its Latin American parallel.

II · Description

The complete kinilaw technique.

III · The Thread

Peruvian ceviche (same acid-cure principle — different acid source and aromatics), Thai pla goong (same brief acid contact principle — lime juice, different preparation), Japanese katsuo no tataki (sa

I The Method II Filipino Proteins Mains III Filipino Soups Stews IV Preparation V Filipino Breads Pastry VI Filipino Rice Grains VII General VIII Braised Greens IX Dessertbread X Filipino Salads Sides

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