Kiniliaw or Kilawin practically means the same dish the only difference is the region it came from. The dish may vary from region to region where some add some coconut milk. This dish is very similar to ceviche but the Filipino version is not to leave the citrus too long with the fresh seafood but almost to help bring out the flavour of the dish, think Sashimi with a vinaigrette dip. Many Filipinos do think that the citrus is there to cook the fish but really it is more of a condiment or sauce for the fish to compliment it. I have said a joke about how Kinilaw was invented but it’s probably something I need to tell you in person…haha!
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Here’s a fabulous recipe that you can serve as a canapé, starter or appetiser at any occasions. I first thought of this recipe last year..actually during Christmas. I made it as a starter for my family on Christmas eve and it went down really well!
Longganisa or Longaniza is a variety of sausages from the Philippines. Vigan Longganisa (not vegan but a place called Vigan), this is a herby and tangy sausages popular in Vigan and Ilocos area. Lucban Longganisa is a popular for it’s garlicy flavour and Longganisa Hamonado is the most popular version because of it’s sweet distinct flavour.
I make homemade longganisa for my family amongst other things, I prefer making my own than buying the ready made longganisa sausages. Since I started looking at what myself and family eat, I learnt how to make shop bought food. This is because I didn’t like the thought of not knowing the ingredients in my food and many I don’t even know like the E’s, flavourings and preservatives. I thought to myself what about real ingredients? Real food? Being food conscious for a few years now I made a lot of changes in what I eat as well as what I serve to people.