-
Kinilaw (pronounced [kɪnɪˈlaʊ] or [kɪˈnɪlaʊ],
literally "eaten raw") is a raw
seafood dish and
preparation method native to the Philippines. It is more...
- four main
traditional cooking methods using vinegar in the Philippines:
kiniláw (raw
seafood in
vinegar and ****es), paksíw (a
broth of meat with vinegar...
-
lightly cooked or
cured foods including dishes that
would be
described as
kinilaw. Meanwhile, non-Ilocano
Filipinos often refer to
kilawin only to meats...
-
Southeast Asian counterparts include Malaysian hinava and umai and
Filipino kinilaw and kilawin,
known as
kelaguen in Guam. The
Ilocano dish
poqui poqui, a...
- rely on
lactic acid
fermentation to
preserve the food.
Binagoongan Daing Kinilaw Tapai Burong mangga Atchara Media related to Buro at
Wikimedia Commons...
- (music), a
Spanish Renaissance compositional form
similar to the
quodlibet Kinilaw, also
called ensalada,
various types of
salads from the
Philippines Kinilnat...
- cru,
served on a
banana leaf.
Kokoda in Fiji A very
similar dish are the
kinilaw and ata-ata of the Philippines, and its
descendant dish, the
kelaguen of...
-
Essays on
Philippine Food (1988) Lasa: A
Guide to 100
Restaurants (1989)
Kinilaw: A
Philippine Cuisine of
Freshness (1991) Tikim:
Essays on
Philippine Food...
-
ingredient in
dishes like
sinigang (a sour meat or
seafood broth) and
kinilaw (raw fish
marinated in
vinegar and/or
citrus juices). It is very commonly...
- Sourdough, and Sour mash.
Others foods produced by
souring include: Ceviche,
Kinilaw, and Key lime pie.
Fermented milk
products Food
preservation Marination...
