Skip to main content

Kinilaw na Pasayan (Shrimps)

Kinilaw is the Philippine version of ceviche, a popular dish in the American continent especially in the Spanish areas of Central and South America.



It is called differently but basically it still is teh same style of cooking as the Philippines was a former colony. While fish, is the most popular kinilaw, other seafood are made kinilaw as well like oysters and shrimps, among others

Here's a simple recipe for Shrimps Kinilaw




Ingredients
  • Shrimps
  • 1/2 kilo medium size shrimp, shelled and deveined
  • 1 thumb size ginger, finely chopped
  • 1/2 cup native vinegar (commercial coco or cane vinegar will do)
  • 1 medium size onion, sliced thin
  • 1 stem onion leeks, sliced
  • 2 garlic cloves, minced
  • 2 pcs (red and green) bellpeppers, sliced 
  • Salt
  • Ground black pepper
  • Sugar


Procedure
  1. Wash shrimps thoroughly. 
  2. In a bowl, mix vinegar, ginger, onion and garlic. 
  3. Add shrimps, mix and set aside for 20 minutes or until the shrimps changes color to orange.
  4. Transfer to a serving dish and add bellpeppers and leeks.
  5. Add more vinegar and season with salt, pepper and sugar adjusting to your desired taste.
  6. Garnish and serve.
Another method of preparation is first to soak the shrimps in vinegar for around 30 minutes. While waiting combine all the other ingredients in a bowl (with another set of vinegar) and season it to your desired taste. When done, strain the shrimps from the other vinegar bowl and place it on the new vinegar bowl.

Labels:

Popular posts from this blog

Valenciana

Ilonggos really love valenciana because most if not all have grown accustomed of having it in almost all occasions like fiesta, brithdays, reunions and all other occasions thus I love calling it as the "occasional dish".   Basically, " go, grow and glow " dish, it has the carbohydrates, protein and vitamins and minerals in just one spoonful. And it can come in its simplest form with just malagkit rice, pork, chorizo and bell peppers to some fancy with additions like raisins, peas, chicken, hardboiled egg (just garnish though), etc.  Here's the recipe for Valenciana Ingredients 3 cups Glutinous Rice ( malagkit ) 2 cups Pork, sliced 1 cup Pork, Beef or Chicken  Liver, sliced 2-3 pieces Chinese sausage, sliced 2-3 large red bell peppers, sliced lengthwise 1 cup Green Peas 3 small boxes Raisins 2 pcs.Onion, chopped 4 cloves garlic, crushed salt and ground pepper to taste  2 pcs. pork/chicken bouillon/broth cube
CLICK FOR MORE INFO or RECIPE...

Native Bibingka

There are two types of bingka I've grown up with. First is the flat and "coconutty" ( with lots of buko strips) bingka made famous by the bingkahans in the plazas of Iloilo City especially in Molo and Jaro plus Plaza Libertad. But the most famous is the one in Mohon, Arevalo which gave birth to the popular bingka sa Mohon. Flat bingka from Mohon And second is the one closer to home, in my hometown which before only appears during Semana Santa but now almost year round. This is what we refer to a puto-bingka as it looks and taste like toasted puto. Here's a sample recipe of this Puto-Bingka
CLICK FOR MORE INFO or RECIPE...

Laswa

Mention laswa  and a merry mix of vegetables would come to mind. This is a perfect "realization" of the Filipino folk song "Bahay Kubo" which narrates an abundance of vegetables beside the traditional Filipino hut. Laswa has no definite list of ingredients nor way or cooking as it is just "stewing" available vegetables, not only from the garden, but what's inside your fridge or you bought from the market. It ranges from the simple all vegetable dish to ones having seafood like shrimps, crabs and more. But in the end it all boils ( pun intended ) down to what you prefer at the same time, what is available. Here's a simple recipe for Laswa
CLICK FOR MORE INFO or RECIPE...