How to Make Kinilaw na Talaba

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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How to Make Kinilaw na Talaba

Print Recipe
Serves: 6-12 Cooking Time: 30 minutes

Ingredients

  • 12 Fresh Oysters
  • 1 small onion, minced
  • 2 cloves garlic, minced
  • 1 thumb size ginger, minced
  • a pinch of ground black pepper
  • 1 tsp salt
  • 1 lemon, cut in half and juiced
  • 2 stems of spring onions, minced
  • Ice cubes

Instructions

1

Prepare oysters by opening them and placing them on top of the ice in a serving plate or bowl.

2

In a medium bowl add onions, ginger, garlic, black pepper, salt and chili. Mix thoroughly.

3

Add lemon juice and spring onions. Taste your mixture, it should have a balanced taste and not too sour.

4

Using a teaspoon pour some citrus vinaigrette in each oysters.

5

Served and enjoy!

Notes

Tip. If your mixture is too sour, you can add a tablespoon of water and a pinch of salt to balance it out.

How To Make Longganisa in a Blanket

Pigs in a Blanket

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.

                                                  longganisablanket1      longganisablanket

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. 

How To Make Longganisa in a Blanket

Print Recipe

Ingredients

  • 250-300g minced pork
  • 12 bacon rashers, cut in halves
  • 1 cup sugar
  • 1tsp garlic
  • 1tsp salt
  • a pinch of ground pepper
  • 3tbsp oil
  • 1/4 water

Instructions

1

In a large bowl add minced pork, sugar, garlic, salt and ground pepper, mix well and put it in the fridge to marinate for at least 1 hour (or over night), mixing it occasionally

2

Take the sausage meat out of the fridge and prepare two wrap your longganisa with bacon

3

Scoop a teaspoon of sausage meat, roll it into a ball

4

Take a half bacon, place the sausage ball at the bottom of the bacon then roll to the top, do this until you finish all of the sausage meat and bacon rashers

5

In a heated frying pan add oil and water then place your longganisa in blankets on medium heat, turn it over after 5 minutes on each side

6

When the water has dried out turn the heat low and continue to fry the longganisa until brown and the sugar has caramelised

7

Take it out of the frying pan and serve

8

It's perfect on it's own cold or warm or with some rice of course!