![]() ![]() But at the last minute, I decided to chop up some homemade pickled ginger that we had in the fridge and added it to one bowl of kinilaw (we made several bowls worth). We happened to have dayaps on hand so that was squeezed into the mixture. I proceeded with the original recipe as described in the link above, but played with the consistency of the sauce until it was a little thicker than usual, but the coconut did not overwhelm the vinegar or the other ingredients. We also made a second pressing of coconut milk to modulate the overall sauce. I purchased all the other ingredients we would need including beautiful native tomatoes, chilies, etc.īack at home, we made coconut cream with less vinegar than usual, resulting in a REALLY thick and rich cream. The vendor made quick work of filleting the fish, and two minutes later, I had nice pieces of totally cleaned tanguigue meat. I try not to buy tanguigue for kinilaw unless I see the whole fish first, then buy the entire fish, or in this case, just half of it. ![]() It wasn’t as fresh as the one we used in Cebu for the eyeball, but maybe 3-5 hours older. that recipe has remained our house standard until a few days ago, when I decided to try and tinker with it, and created a variation that may have topped what was previously thought to be “the best”… :)Īt the Nasugbu market, we spotted a reasonably fresh whole tanguigue. I posted the recipe with detailed instructions here. Regulars of the blog know I have featured kinilaw na tanguigue (seviche of spanish mackerel) in previous posts, and at least 50-70 MM regulars have actually tasted our “best version” at both the Cebu eyeball 2 or 3 years ago and other meals. And if you are already a fan of it, this restaurant will keep you asking for more.It’s always hard to top something I have called “the best” before… but it is possible. If you are like me who wants to try kinilaw, Manang Julings Kilawan is perfect for you. But I can definitely say, now I know why Manang Julings Kilawan is a household name in Talisay City. I won’t say that Kinilaw will be my favorite food from now on. There I was, eating kinilaw and actually loving it. Hahaha Then I had another spoonful from another. ![]() I didn’t smell or taste a bad fishy odor. Surprisingly, it just melted in my mouth. OA, right? Hahaha Now, that I am writing about it, I feel embarrass. Have you seen people eating balot for the first time? That was what I was feeling. It’s time to conquer that gastronomic fear. Hahaha I could pass on not eating the kinilaw na tangigue but this is what I came here for. Until I didn’t realize that I already had eaten a lot - from freshly caught seafoods like calamares, tinolang bug-atan, nilarang tasik, garlic shrimp, baked scallops, nukos adobao, sinugbang tuna belly, sinugbang nukos, kinilaw na lato, kinilaw na guso to pork dishes sinugbang pork belly and bagnet. My mind was already playing tricks in my head. When food were served I intentionally saved the kinilaw na tangigue for last. Thankfully, the staff were very accommodating and that definitely decreased my anxiety. ![]() So, I already conditioned myself to keep a strong stomach before I entered the restaurant. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |