Skip to main content

Di Masarap Maanghang Wednesday: Kinilaw na Tilapia

Kilawin or kinilaw is a dish that I have been craving for yesterday as I searched for restaurants in Eastwood that can possibly serve it. But with the help of a friend, what seemed to be something I cannot accomplish because I'm still stuck at work, he supported me instead; and along his way to Eastwood to fetch me after my shift, he volunteered to do my role of buying ingredients for Di Masarap Maanghang: Wednesday.

At home, Kinilaw was often made with small dilis, tanigue but for last night I don't think I can settle for those kinds of varieties considering the limited resources in the supermarket where bf headed to.
For those who might ask: "Why do you like buying ingredients at the supermarket?" My answer is that we always opt to go to late night supermarkets for ingredients because we are not sure if we can find any fresher ingredients in wet markets after 10:00PM.

We both decided to buy tilapia instead, one that I never thought can be used for kinilaw. But we were always into making something out-of-the-box plus it's cheap at P99.00 a kilo so our final decision was made.

Just a tip: when buying other, more unusual types of fish for kinilaw, it's best to have it cleaned, and prepared into fresh fillets from the fish monger instead, most especially if to fillet a fish is something that you might have difficulty doing. To make it even better, request to have it packed with ice when buying the fish to retain its freshness as soon as you get home from the supermarket.

Here are the ingredients for my simple version of Kinilaw na Tilapia:

1 kl. tilapia, cut into fillets
3 tbsps. ginger, minced
1 tbsp. garlic, minced
1 medium red onion, thinly sliced
5 red finger chillies, minced
1/2 cup vinegar
2 tbsps. sugar
juice of 2 pcs. calamansi

Cut fish into bite size pieces and mix everything together. Cover and chill it for at least 5 to 10 minutes for up to an hour to marinate everything before serving. Remember, kinilaw is fairly flexible when it comes to ingredients so what I shared is just my basic version. I added ginger to stabilize the flavor of the fish, garlic to bring out its flavors and onions to give that thin crunch. Calamansi is an important ingredient as well, but vinegar is actually good also by itself. And I used sugar to balance out the strong flavor of the vinegar and marries all the flavors together.

Adjust the amount of chillies according to your preference as well. In our case, we don't mind the heat so we always max out on chillies :)

You can also do away with other combinations like adding sweet red pepper, crispy pork rind or bite size pieces of inihaw na baboy for added crunch/texture and complexity.

Last night's menu: Kinilaw na Tilapia
Maybe adding vodka or other type of hard alcohol would also add some depth.
Hmm, that gives me an idea :)

Have a great kinilaw experience!


Popular posts from this blog

My Snow Caps Review: The Effects Of Taking Snow Caps Oral Glutathione Capsules

There was a time where I was actually afraid of taking vitamins and food supplements because I was worried it would just make me feel bloated and fat. That time, I was young, naïve and a bit careless. It was the same case until I reached mid-20s and I started to look after myself even more.   So I decided to take vitamins every now and then to help me get through the daily stress and inevitable circumstances of drinking with friends. But never did I imagine that I will be taking glutathione, simply because I don't have a goal of having white and fair skin. I love my brown color, thank you very much. Little did I know that the effects of Gluthathione are far more impressive from what I know. Naturally, glutathione is produced by the liver and is considered as ont of the most powerful antioxidants which inhibits the production of toxins and free radicals. These toxins are usually caused by stress and other external lifestyle factors such as drinking, smoking and fatigue.

A Traveller's Guide When Eating Tamilok In Palawan

I'm not sure if it's just me, but if you are travelling in Palawan, you would notice that that a lot of the locals would know exactly what to say when it comes to the go-to tourist spots, especially promoting their exotic  Tamilok. I even had this weird imagination that all the people in Palawan were programmed to say all the nicest things for the sake of tourism. But I know too well that this is not true, because Palawan is just a wonderful place and there is nothing major that I had to complain about. But just in case you might be itching for  Tamilok, you should also know that there are certain rules to abide by. And this is just a quick guide when purchasing  Tamilok in Palawan. THE DEFINITIVE GUIDE TO PALAWAN'S FAMOUS TAMILOK     -Tamilok, thanks to Google, becomes a familiar term when you search for it. One of the locals told me that "it's not a wood, and it's not a worm". I'm not sure if you guys have encountered that same local

Slappy Cakes in Manila Opens on May 7, 2013!

Finally, the waiting is over. Slappy Cakes Manila is opening its doors at last on May 7, 2013. Welcome to the Philippines, a Portland soul, Slappy Cakes! I'm sure that a lot of you foodies may be curious on what Slappy Cakes offer, but basically, let me show you this quick Youtube clip of how it is at their flagship branch in Portland, Oregon. Now, for those who haven't tried eating at Slappy Cakes before, or for others who have tried it either in Portland or Tokyo, here is my first hand experience on the newest pancake hub in the Philippines. But before that, I would like to let you in on a bit of trivia regarding Slappy Cakes Manila. And also, apologies for having a lot of me pictures. Slappy Cakes Manila Trivia#1: Slappy Cakes Manila is the third branch in the world, and the second one in Asia. What's even better? Let's move on to Slappy Cakes Manila Trivia #2: Slappy Cakes in the Philippines is currently in the works of branching out. But why wait fo