Philippine Cuisine: Preserving Culinary Traditions

[Rajah_Soliman]

oh... is that the english word for kinilaw sorry for my ignorance...


re:bagaybay... tuna caviar (they look like longanisa when grilled... and they really taste good... nakakagutom )

[Lili]

Originally Posted by Rajah_Soliman

oh... is that the english word for kinilaw sorry for my ignorance...


re:bagaybay... tuna caviar (they look like longanisa when grilled... and they really taste good... nakakagutom )

I still prefer Davao's kinilaw na tanguigue over those ceviches. The difference is they usually serve it with corn.

Ang sarap nga ng puga ng isda. Puga - roe - caviar.

[dinabaw]

puga roe of? mas gusto ko yung kinilaw ko ako mag halo ,i like bijod too.

sino naka try ng kare-kare tuna?

[bitoy]

bagaybay (eggs of the male tuna-sperm sacks?) and bijod (eggs of the female tuna) ~ go figure about those male tuna...

In the southern province of Pinas, marami na talagang kinilaw places, nuon pa uso ang ceviche style. Even in Bikol, the octopus and other fish are eaten raw, sawsaw sa suka kalamansi na me sibuyas at sili.

[Lili]

Di naman pala tuna caviar yung bagaybay. Yung bijod pala.

Oo @tsinoy, isama mo na yung talaba, tumatalon na hipon, halos lahat ng seafood.

Eh kung yung talangka nga binuburo ng walang luto. Naku super smelly non.

[dinabaw]

What is kinilaw?

"This Philippine cuisine takes fish and other sea creatures, meat, fruits or vegetables- all at state- of- the- art freshness - and treats them equally, "sour-cooking" them in vinegar or other souring agents, flavoring them with the proper combination of condiments...

The kinilaw moment is that instant when the raw fish (or other seafood, or meat) meets the vinegar or other souring agent, and transformation begins from the raw state.

In cooking vegetables, there is a spectrum of textural change: from the hardness of the raw, to the limpness of the overcooked. The perfect moment is somewhere along the line, at the point when the vegetable, e.g. ampalaya (bitter melon) retains the crispness of the raw, but acquires the softness of the cooked without being either hard or limp.

With kinilaw, the perfect moment is marked visually by a change from translucence towards, but without reaching, opacity. Texturally, it is a moment when the fish or shrimp retains the firm softness of the raw, but reaches a new state of being that has been called niluto sa asim - "cooked", or more accurately transformed, in sourness. It is not an opaque solidity, with the fibres white and the flesh texture that of poached fish. Along the spectrum, it is nearer the raw than the cooked, the flesh just a breath away from the natural state, mediated only by the vinegar-acid..."

[bitoy]

when I saw that Kinilaw pic, medyo naglaway na ako, so this photo below will make me tulo laway na talaga. (like I don't tulo laway.. )



I think this is from a Davao beach resort. I need to look for their link again.

[Lili]

It kind of irritated me to find out that some Latin countries (like Peru, etc.) are already making headway with the Ceviche and Tapas bar thing and we have had these kinilaw and pika-pika for years, it's just that we have not been able to package our food to appeal to the international palate. Our food is delicious and world-class, it's just that presentation is lacking. It is usually the turo-turo or ala carte style.

See, even our Nata De Coco was packaged by the Japanese and the Chinese as their own. Our gulaman at sago has been repackaged by those bubble tea drinks. Our Milagrosa rice has been repackaged by Thailand as their Jasmine rice and it is now the most sought after. Our tilapia fish is now becoming fish du jour in most Italian restaurants.

We are known for our coconut-based dishes and desserts but Vietnamese restaurants are now edgind us out of this niche.

[bitoy]

The program "Tangkilikin ang sariling atin" seems to die down. A very large marketing ang upgrading of our national products are needed to promote these goods.
I know it not good to see our fellow Pinoys would rather pick up from the Asian groceries products from other nation's produce, but it is reality.
Ina-alikabok na minsan yung "Made in the Philippines" items sa shelves nila.
We still buy a lot of Mama Sita's and Kayumanggi brands. Barrio Fiesta bagoong is always ready... hehehe!

[Lili]

^ Can you imagine Mexico even wanted to trademark "Manila" or "Manilla" mangoes? That will be the day when they start marketing something like our famed dried mangoes and fruits.

Durian and mangosteen are soon being identified with Thailand, Malaysia and Indonesia. Guayabanos with Mexico.

What we have not thought of marketing is our lanzones and atis. Mauunahan na naman tayo rito.

[kiretoce]

And santol too!

One thing I've noticed in Pinoy restaurants here in the US (the ones I've eaten in at least) is that it takes some time to get your food, the time between the server having taken your order and putting it in to be cooked, until the time the food gets to your table is quite lengthy. Not really what the always-on-the-go Americans want. Also, I guess it's ingrained in us all Pinoys that whenever we cook, we cook for an army (and the enemy too! ) and that is why it's always served up either family or cafeteria (turo-turo) style. Rarely, if ever, is it served up individually.

[dinabaw]

Originally Posted by Lili

^ Can you imagine Mexico even wanted to trademark "Manila" or "Manilla" mangoes? That will be the day when they start marketing something like our famed dried mangoes and fruits.

Durian and mangosteen are soon being identified with Thailand, Malaysia and Indonesia. Guayabanos with Mexico.

What we have not thought of marketing is our lanzones and atis. Mauunahan na naman tayo rito.

Thailand has a lanzones variety called Longkong ,well i tasted it masarap ,walang buto tapos pag balatan not the usual squeeze and open tulad sa atin ,sa kanila parang dalanghita pag buksan.

is atis a filipino fruit?

btw durian is orignally came from Malaysia , Indonesia and Philippines but don't worry we still have the best durian (yung sa Sulu variety it's heaven!) and sweetest pomelos !

[Lili]

@Kimber: Oh yes, I noticed that kalde-kaldero, bande-bandeha style of cooking, too.

But, if you want fast service, turo-turo is the way to go.

[Lili]

Originally Posted by dinabaw

Thailand has a lanzones variety called Longkong ,well i tasted it masarap ,walang buto tapos pag balatan not the usual squeeze and open tulad sa atin ,sa kanila parang dalanghita pag buksan.

Meron din bang kurot ni Mother Mary yung lanzones nila?

[hornnieguy]

Sorry guys Filipino foord ( although good) is not a world cusine.

[Lili]

[dinabaw]

Originally Posted by Lili

Meron din bang kurot ni Mother Mary yung lanzones nila?

kurot ni Mother Mary? ok maybe you mean the dark spot, some have but yung talagang pang export malinis.

[kiretoce]

Originally Posted by hornnieguy

Sorry guys Filipino food (although good) is not a world cusine.

You're forgiven for airing that opinion to which you're entitled to.

[dinabaw]

Originally Posted by hornnieguy

Sorry guys Filipino foord ( although good) is not a world cusine.

I read an article of known filipino food gurus that Filipino food is too much sweet or too much salty . but Margarita Fore et al. are trying to change that.

[Lili]

Originally Posted by dinabaw

kurot ni Mother Mary?

Meron. Yung Alamat ng Lanzones. If you look at the flesh of each lanzones strip, you will see what seems like nail marks there. According to the legend, there was famine and the only fruit left were those bitter, poisonous fruits of the lanzones. Because Mother Mary looked kindly on a Filipino couple who gave her food despite having very little, she blessed the lanzones tree and pinched its fruits to make it sweet. Hence, the luscious and sweet fruit of the lanzones with pinched flesh but very bitter seeds.