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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Watch the video on How to make Kinilaw na Talaba here! Don’t forget to Subscribe to my Youtube channel too =)
Pancit or Pansit means noodles in Filipino language or Tagalog and Palabok means spice or flavour. Filipino food have many influences including the Chinese cuisine. Noodles came to Philippines through Chinese traders and some settled in the Philippines. Filipinos learnt many different cooking techniques using local ingredients, making these dishes as our own. I enjoy making this dish because I can be creative with ingredients, I take add or take ingredients to suit my mood or guests requests.
You will always see Pancit in all Filipino occasions especially birthday parties. I believe we share some traditions as the Chinese, believing that eating Noodles will mean you will have longer life. The Chinese settlers marrying into Filipino families meant that the Filipino families adapted these traditions and was carried through generations. Until now many Filipino believe that having noodles will help us live longer, who wouldn’t want that?!
There are many variations to this dish, my recipe is simple using fresh ingredients and easy to follow. I used Mackerel instead of Tinapa (smoked black fin scad) because it is not available here in the UK. There is a perception that Filipino food is not healthy, it’s boring and brown. I want to show you that that is completely wrong. In this recipe I hope I can show you that Filipino food is healthy, colourful and delicious too! Find the recipe below and the video on how to make it below.
Watch how to make it here How To Make Pancit Palabok Please subscribe to my YouTube channel and Mailing list to receive Recipes, Supper club dates and Videos. Thank you!
500g Fresh prawns, separate head and peel the shell off the body
300g Smoked mackerel, shredded
1 packet annatto powder, dissolved in 5tbsp cold water
1 onion, roughly chopped
3 cloves garlic, minced
50g corn flour & 10ml water mixture for thickening
Fish sauce to taste
Salt to taste
A pinch ground pepper
3 hard oiled eggs, sliced
1 bag chicharon or pork crackling, crushed
1 bunch of spring onions, chopped
boiled pork belly, slice into cubes (optional)
Prawns body, boiled
Lemon wedges (optional)
Cook your noodles first, follow the instructions from the packet on how to cook it as it varies with different brand and leave it aside for later.
To make the sauce, pour water in a saucepan bring to boil, add half of the onions and let boil for 3-5 minutes.
Strain the head of the prawn into a bowl, crushing the head to let the juices out, throw away the head and place the juice into the sauce pan with the prawn stock.
Add some mackerel into the stock leaving some for toppings, add garlic and pepper into the stock. Mixing it well.
Season your sauce with salt, fish sauce and annatto mixture. Mix it until all the ingredients are incorporated and bring it to boil for 5-10 minutes.
Slowly pour the cornstarch mixture into the stock, continuously stir while pouring to avoid clotted cornstarch. Let it simmer for another 10-15 minutes while you prepare the serving bowl/plate and toppings. The consistency should be thicker but still little runny.
Taste your sauce, if you need to add more fish sauce or salt you can do it here and let it simmer for a few more minutes until you are happy with the taste.
Place the noodles into your serving plate, pour the sauce and arrange your toppings on top.
Serve and enjoy!
For seasoning you can adjust it to your taste buds, I personally don't like it too salty but I know Filipinos love their salt so you are welcome to add more or less salt or fish sauce.
If you have left over toppings you can leave on the side, your guests can add more toppings on their plate as they go along.
A healthy, satisfying and a humble dish that can go along way. Perfect for those rainy days or when you need comforting food. It’s usually eaten with rice on the side or you can eat it on its own too. This recipe has chicken on it but you can make this vegan or vegetarian by taking out the meat and use vegetable stock instead or even some smoked fish like mackerel.
On a medium heat sauté the onions and garlic until translucent. Add the chicken, cook until the meat turns white in colour.
Place mungo and water into the pan with the chicken, put the lid on and let it boil
Once boiled mix it and turn the heat to low and let it simmer for 30 minutes.
Add spinach, salt, fish sauce and black pepper. Mix well and continue to simmer for another 10 minutes or until the mung beans are soft and glutinous, keeping the lid on (If the soup becomes too dry add more water and let it simmer more).
Taste it, add more salt if needed and turn off the heat.
Ready to serve with some jasmine rice or bread.
*soaking the beans over night reduces cooking time but not essential