Kilawin

Last updated • 2 min readFrom Wikipedia, The Free Encyclopedia

Kilawin
Kilawen Kambing.jpg
Kilawen kalding
Alternative namesKilawen, kinilaw, ata ata, kappukan
Course Appetizer
Place of origin Philippines
Region or state Ilocos region
Serving temperatureRoom temperature, cold
Main ingredients Meat, palm vinegar, calamansi, onion, ginger, salt, black pepper
Variations Goat, beef, carabao, pork, fish
Similar dishes Dinakdakan , pinapaitan , sisig

Kilawin is a Filipino dish of chopped or sliced meats, poultry, seafood, or vegetables typically eaten as an appetizer before a meal, or as finger food with alcoholic drinks. [1]

Contents

Kilawin is commonly associated with the Ilocano dish "kilawen a kalding" (Tagalog : kilawing kambing), lightly grilled goat meat traditionally eaten with papaít, a bittering agent usually of bile or chyme extracted from the internal organs of the animal. [2] [3] [4]

However, for Ilocanos "kilawen" is an intransitive verb for food preparation that encompasses all raw and lightly cooked or cured foods including dishes that would be described as kinilaw . [5] Meanwhile, non-Ilocano Filipinos often refer to kilawin only to meats those that are cooked similar to adobo or paksiw . [1] [6]

Etymology

The Ilocano term kilawen is a cognate to other dishes of similar origin. Filipino : "kilaw" (or "quilao") and Hiligaynon : "hilao" meaning "to eat (raw)" also include cognates such as kinilaw , kilayen , kinilnat , kulao , kulawo , kelaguen . [6]

Pre-colonial Filipinos often ate their foods raw or rare. Meats, including fish, were typically rinsed or cured in vinegar. [7] Later, the Spanish compared these kilaw dishes similar to adobo . Pedro de San Buenaventura selected the word “adobo” in the 16th century for kilaw which was a mixture of salt, palm vinegar, and chili pepper into which was put meat until it was tenderized. [8]

Variations

Beef, carabao, chicken, fish, goat, pork (or boar), shellfish, and venison are used for kilawin. [8] [9] Historically, the meats were cured in vinegar prior to consumption. [10] In contemporary times, the meats can be lightly cooked, typically grilled, before dressing it with vinegar. [11] In place of vinegar, citrus juice from lemons, limes, calamansi can also be used. Onions (or shallots) and ginger are some other popular additions. It may additionally be spiced with pepper or chili. [8] [12]

Dinakdakan has similar preparations to other cooked kilawin. [13] Insarabsab is similar to dinakdakan sans pork brain. [14] Another Ilocanokilawin dish is known as ata-ata or kappukan made with rare beef or carabao according to the Glossary of Filipino Food.

Among the Kapampangan people, kilayin uses fully cooked pork, heart, liver, and tripe. [15] A similar dish in Cavite uses fully boiled pig ears known as kulao or kilawin na tainga ng baboy, or tokwa't baboy when mixed with fried tofu cubes. [16] Modern variants of this dish use soy sauce in addition to the other ingredients. [17]

Risks

In the late 1960s, kilawin consumption of the gudgeon fish contributed to the intestinal capillariasis epidemic where there were 1,884 cases and 110 deaths. [18]

See also

Related Research Articles

<i>Adobo</i> Iberian culinary style

Adobo or adobar is the immersion of food in a stock composed variously of paprika, oregano, salt, garlic, and vinegar to preserve and enhance its flavor. The Portuguese variant is known as carne de vinha d'alhos. The practice, native to Iberia, was widely adopted in Latin America, as well as Spanish and Portuguese colonies in Africa and Asia.

<span class="mw-page-title-main">Filipino cuisine</span> Culinary traditions of the Philippines

Filipino cuisine is composed of the cuisines of more than a hundred distinct ethnolinguistic groups found throughout the Philippine archipelago. A majority of mainstream Filipino dishes that compose Filipino cuisine are from the food traditions of various ethnolinguistic groups and tribes of the archipelago, including the Ilocano, Pangasinan, Kapampangan, Tagalog, Bicolano, Visayan, Chavacano, and Maranao ethnolinguistic groups. The dishes associated with these groups evolved over the centuries from a largely indigenous base shared with maritime Southeast Asia with varied influences from Chinese, Spanish, and American cuisines, in line with the major waves of influence that had enriched the cultures of the archipelago, and adapted using indigenous ingredients to meet local preferences.

<span class="mw-page-title-main">Bistek</span> Filipino dish

Bistek, also known as bistek tagalog or karne frita, is a Filipino dish consisting of thinly-sliced beefsteak braised in soy sauce, calamansi juice, garlic, ground black pepper, and onions cut into rings. It is a common staple in the Tagalog and Western Visayan regions of the Philippines. It is eaten over white rice.

<span class="mw-page-title-main">Sinigang</span> Filipino sour soup

Sinigang is a Filipino soup or stew characterized by its sour and savory taste. It is most often associated with tamarind, although it can use other sour fruits and leaves as the souring agent such as unripe mangoes or rice vinegar. It is one of the more popular dishes in Filipino cuisine. This soup, like most Filipino dishes, is usually accompanied by rice.

<span class="mw-page-title-main">Pancit</span> Filipino fried noodle dish

Pancit, also spelled pansít, is a general term referring to various traditional noodle dishes in Filipino cuisine. There are numerous types of pancit, often named based on the noodles used, method of cooking, place of origin, equal and constant diameter or the ingredients. Most pancit dishes are characteristically served with calamansi, which adds a citrusy flavor profile.

<span class="mw-page-title-main">Sisig</span> Filipino dish that consists of pork scraps

Sisig is a Filipino dish made from pork jowl and ears (maskara), pork belly, and chicken liver, which is usually seasoned with calamansi, onions, and chili peppers. It originates from the Pampanga region in Luzon.

<span class="mw-page-title-main">Pinakbet</span> Ilocano (Filipino) dish of mixed vegetables

Pinakbet is an indigenous Filipino dish from the northern regions of the Philippines. Pinakbet is made with a variety of mixed vegetables flavored with bagoóng. The word is the contracted from the Ilokano word pinakebbet, meaning "shrunk" or "shriveled."

<i>Dinuguan</i> Filipino savory stew

Dinuguan is a Filipino savory stew usually of pork offal and/or meat simmered in a rich, spicy dark gravy of pig blood, garlic, chili, and vinegar.

<span class="mw-page-title-main">Tokwa't baboy</span> Filipino dish

Tokwa't baboy is a typical Philippine appetizer. It consists of pork ears, pork belly and deep-fried tofu, and is served in a mixture of soy sauce, pork broth, vinegar, chopped white onions, scallions and red chili peppers. It is usually served as pulutan, as a meal served with rice or as a side dish to rice porridge. Tokwa is the Lan-nang word for firm beancurd, while baboy is the Tagalog word for pork; 't is the contracted form of at, which means "and".

<span class="mw-page-title-main">Kinilaw</span> Filipino seafood dish

Kinilaw is a raw seafood dish and preparation method native to the Philippines. It is sometimes also referred to as Philippine ceviche due to its similarity to the Latin American dish ceviche. It is more accurately a cooking process that relies on vinegar and acidic fruit juices to denature the ingredients, rather than a dish, as it can also be used to prepare meat and vegetables. Kinilaw dishes are usually eaten as appetizers before a meal, or as finger food with alcoholic drinks. Kinilaw is also sometimes called kilawin, especially in the northern Philippines, but the term kilawin more commonly applies to a similar lightly grilled meat dish.

<span class="mw-page-title-main">Philippine adobo</span> Filipino dish composed of chicken/pork cooked in soy sauce and vinegar

Philippine adobo is a popular Filipino dish and cooking process in Philippine cuisine. In its base form, meat, seafood, or vegetables are first browned in oil, and then marinated and simmered in vinegar, salt and/or soy sauce, and garlic. It has occasionally been considered the unofficial national dish in the Philippines.

<span class="mw-page-title-main">Inihaw</span> Barbecue dishes from the Philippines

Inihaw, also known as sinugba or inasal, are various types of grilled or pit-roasted barbecue dishes from the Philippines. They are usually made from pork or chicken and are served on bamboo skewers or in small cubes with a soy sauce and vinegar-based dip. The term can also refer to any meat or seafood dish cooked and served in a similar way. Inihaw are commonly sold as street food and are eaten with white rice or rice cooked in coconut leaves (pusô). Inihaw is also commonly referred to as Filipino barbecue or (informally) Pinoy BBQ.

<i>Paksiw</i> Filipino cooking process

Paksiw is a Filipino style of cooking, whose name means "to cook and simmer in vinegar". Common dishes bearing the term, however, can vary substantially depending on what is being cooked.

<span class="mw-page-title-main">Humba</span> Filipino braised pork dish

Humbà, also spelled hombà, is a Filipino braised pork dish from Visayas, Philippines. It traditionally uses pork belly slow-cooked until very tender in soy sauce, vinegar, black peppercorns, garlic, bay leaves, and fermented black beans (tausi) sweetened with muscovado sugar. It also commonly includes hard-boiled eggs and banana blossoms.

<span class="mw-page-title-main">Paelya</span> Philippine rice dish

Paelya or paella (Spanish), is a Philippine rice dish adapted from the Valencian paella. However, it differs significantly in its use of native glutinous rice (malagkít), giving it a soft and sticky texture, unlike the al dente texture favoured in Spanish paella. It is also characteristically topped with sliced eggs. Filipino paelya does not use saffron, but is instead coloured with atsuete (anatto), luyang diláw (turmeric), or kasubhâ (safflower).

<span class="mw-page-title-main">Binagoongan</span> Filipino cooking process

Binagoongan is a Filipino cooking process consisting of vegetables or meat sautéed or braised in bagoong alamang, garlic, black peppercorns, and bay leaves. Some recipes also add pineapples, chilis, or coconut cream to balance the flavors. The dish is characteristically quite salty with a strong umami flavor, which is why it is always paired with white rice and never eaten on its own. It is very similar to pinatisan which is cooked with patis, one of the by-products of fermenting bagoong.

<span class="mw-page-title-main">Kulawo</span> Filipino eggplant salad

Kulawo is a Filipino salad made with either minced banana blossoms or grilled eggplants cooked in coconut milk that is distinctively extracted from grated coconut meat toasted on live coals. It is a pre-colonial dish that originates from the provinces of Laguna and Quezon. Kulawo is a type of kilawin and ginataan. It is fully vegan and has a unique smoky taste that has been compared to smoked meat or fish dishes.

<span class="mw-page-title-main">Pinapaitan</span> Filipino-Ilocano stew of goat meat and offal flavored with bile

Pinapaitan or papaitan is a Filipino-Ilocano stew made with goat meat and offal and flavored with its bile, chyme, or cud. This papait gives the stew its signature bitter flavor profile or "pait", a flavor profile commonly associated with Ilocano cuisine. Similar to other Ilocano meat dishes, pinapaitan does not contain any vegetables other than those used for flavoring.

<span class="mw-page-title-main">Lauya</span> Ilocano (Filipino) stew of pork or beef

Lauya is a Filipino stew. Its name is derived from the Spanish-Filipino term "la olla", likely referring to the native clay pots in which stews were made in. It is now often associated with the Ilocano stew typically made with pork or beef. The term is sometimes used in Ilonggo cuisine.

References

  1. 1 2 Yusof, S.; Zhao, Y.; Quah, J.; Eu, C. E. Ernest; Wang, L. M. (January 1, 2020). "Amoebic toxic megacolon with poly-helminthic coinfection: Case presentation and review of intestinal polyparasitic infections". International Journal of Surgery Case Reports. 71: 151–154. doi: 10.1016/j.ijscr.2020.04.032 . ISSN   2210-2612. PMC   7251492 . PMID   32450374.
  2. Elena Peña (June 24, 2016). "Wow! Kinilaw". The Philippine Star. Retrieved January 16, 2017.
  3. Foronda Jr, Marcelino A (1993). "Regional culture as part of Philippine national culture" (PDF). Transactions National Academy of Science Techno. 15: 55-63. Retrieved October 8, 2023.
  4. Alejandro, Reynaldo G. (December 8, 2015). Food of the Philippines. Tuttle Publishing. ISBN   978-1-4629-0545-4 . Retrieved October 8, 2023.
  5. Golangco, Lauren (February 17, 2022). "Do You Know the Difference Between Kinilaw and Kilawin?". Tatler Asia. Retrieved October 8, 2023.
  6. 1 2 "History of Kinilaw". www.kinilawmix.com. Retrieved October 8, 2023.
  7. Banzuelo, Neil (August 11, 2021). "So, what were we eating before Magellan came?". BusinessWorld Online. Retrieved October 8, 2023.
  8. 1 2 3 Alvaro Limos, Mario (April 15, 2019). "Filipinos Were Eating Adobo Before The Spaniards Came, Says Spanish Culinary Scientist". Yummy PH. Retrieved October 8, 2023.
  9. Zialcita, Fernando N. (2000). "Why Insist on an Asian Flavor?". Philippine Studies. 48 (4): 523–548. ISSN   0031-7837. JSTOR   42634425 . Retrieved October 8, 2023.
  10. Fenix, Michaela (October 2, 2017). Country Cooking: Philippine Regional Cuisines. Anvil Publishing, Inc. ISBN   978-971-27-3044-3.
  11. Arnaldo, Steph (February 1, 2023). "Kain na! Must-try Filipino dishes at Maginhawa's Provenciano". Rappler. Retrieved February 27, 2023.
  12. Garcia, Joseph L. (June 22, 2022). "Learning about Cavite cuisine through the Tres Marias". BusinessWorld Online. Retrieved February 27, 2023.
  13. Angeles, Mira (June 28, 2016). "Dinakdakan Recipe". Yummy PH. Retrieved October 8, 2023.
  14. "Insarabsab Recipe". Knorr. Retrieved October 8, 2023.
  15. "Recipe: Pork Kilayin". ABS-CBN. August 25, 2014. Retrieved October 8, 2023.
  16. "Kilawing Tokawa't Baboy". FoodRecap. September 24, 2001. Archived from the original on January 18, 2017. Retrieved January 17, 2017.
  17. "Kulao". Lutong Cavite. January 28, 2013. Retrieved January 17, 2017.
  18. Cross, J H (April 1992). "Intestinal capillariasis". Clinical Microbiology Reviews. 5 (2): 120–129. doi: 10.1128/CMR.5.2.120 . ISSN   0893-8512. PMC   358231 . PMID   1576584.