Sunday, 26 February 2012

Seafood dish popular in the coastal regions of the Americas, especially Central and South America, and the Philippines. The dish is typically made from fresh raw fish marinated in citrus juices such as lemon or lime and spiced with chilli peppers

Additional seasonings such as onion, salt, coriander/cilantro, and pepper may also be added. Ceviche is usually accompanied by side dishes that complement its flavors such as sweet potato, lettuce, corn, or avocado. 

Kilawin is a Philippine exotic delicacy in which the main ingredient is raw fish or meat marinated in vinegar, pepper, chili “preferably siling labuyo”, chopped onions, and garlic and either cooked or served fresh without cooking. Other souring agents like calamansi juice may be used in place of vinegar.

The root word "kilaw" probably comes from the word hilaw, meaning "raw." It is a common dish found in almost every part of the Philippine archipelago. It has been around since at least the 10th century, an excavation revealing remains of cooking ingredients in Butuan City suggests.

The Ilocano version, called kilawen, has the addition of papait "bitter bile juice". In nearby La Union and Pangasinan, there is a version known a "jumping salad" consisting of live shrimps eaten with a sprinkle of calamansi juice.

In the Visayas, it is called kinilaw and the meat, seafood and vegetables in the dish are entirely raw or soured with vinegar or fruit juice. Coconut milk may be used in some recipes.

Wednesday, 22 February 2012

Thе kinilaw moment іѕ thаt instant whеn thе raw fish  οr οthеr seafood
οr meat meets thе vinegar οr οthеr souring agent, аnd Ingredients: 
green onion, coconut, fish fillets, onions, cherry tomato, garlic, 
ginger, salt. The most comprehensive, fully illustrated cookbook
on seafood and freshwater fish available, Seafood features 
all widely available fish and shellfish, it can be intimidating to shop 
for seafood. You wonder if it's healthy for you, you worry 
about whether it's overfished and whether it's caught in way.

The harvesting of wild seafood is known as fishing and the cultivation 
and farming of seafood is known as aquaculture, mariculture,
 or in the case of fish, fish farming. Seafood is often distinguished 
from meat, although it is still animal and is excluded in a strict
 vegetarian diet. Seafood is an important source of protein in 
many diets around the world, especially in coastal areas.

Friday, 27 January 2012


The soupy coconut milk working in tandem with  a bite of white
 vinegar. The usual raw shrimps supposedly cooked  by or marinated
 in vinegar tasted sweet. Added freshly chopped hot red  pepper
 and red onions spice up the dish. Finally, topping up the dish
 are slivers of green mango adding zing to the kinilawOne can
 substitute fresh shrimps with other seafoods such as fresh tuna or 
fresh anchovies. Only one's imagination limits the kind of fresh 
seafoods one can use in making kinilaw or enchaladas.

This is my latest discovery of seafoods in capiz, also known as Enchaladang
 Hipon. This dish makes one's mouth watery just by glancing at it. What more
 if you get the chance to savor it when you visit capiz.

Friday, 20 January 2012

This like authentic capiz trademark seafood's Inspired by the dedication
and the effort to bring the best of capiz food that they have been for, of
course the menu are dishes that are given excitingly different twist.

Capizeños want to establish a look for trier province that allows people 
from walks of life to actually feel welcome and dine in. They want to be 
known for its good food and for its friendly service and reasonable price
 a swell.   

The entice appetite and ensure tasteful quality through attractive serving
Cost of dishes are cheap besides being delicious in nutritiousness. It is 
within the family allowance for food.

The food is as tasty as it lucks. The color of the dishes and the style 
of serving can work wonders because of their creativity.