Kilawing Kambing (Filipino Ceviche)
KILAWING KAMBING (Filipino Ceviche)
(VINEGAR CURED GOAT’S MEAT-MY INNOVATION)
“Kilawin” a Filipino term for preps of raw fish or goat’s meat usually cured
and flavored with vinegar, onion (better with red for the extra “kick”),
ginger (for some), black pepper (ground or cracked) and pungent-ized with “labuyo” (bird’s eye chilies).
For “Kinilaw na Isda” where raw fish meat like “Tanigue” (Spanish Mackerel)
or “Dilis” (long-jawed anchovy) is utilized,
recipe undergoes almost identical procedure amongst areas.
Plain raw and above spices and condiments season up end product.
For “Kinilaw or Kilawing Kambing”, different regions vaunt of their variations:
“Ilocanos”, have their’s grilled before slicing;
“Tagalogs” boil meat first with skin intact, prepare as is or still institute grilling
then add soy sauce, flavor up, toss and tumble… WOOLAA!!!
While in mid and down south of the country some folks boil first
to ensure tenderness to bite, grill then add preferred taste enhancers.
My procedure is a bit different as I wish flesh to sip-up flavor first before adding other ingredients.
Let’s do it.
Better to procure meat of “kid” or “cabrito” (Spanish) which are the younger animals
for more pleasant bite than from tougher “chevon” (French) the older ones.
Others call this “mutton” which, in the strictest sense, is apt for meat of adult sheep.
(VINEGAR CURED GOAT’S MEAT-MY INNOVATION)
“Kilawin” a Filipino term for preps of raw fish or goat’s meat usually cured
and flavored with vinegar, onion (better with red for the extra “kick”),
ginger (for some), black pepper (ground or cracked) and pungent-ized with “labuyo” (bird’s eye chilies).
For “Kinilaw na Isda” where raw fish meat like “Tanigue” (Spanish Mackerel)
or “Dilis” (long-jawed anchovy) is utilized,
recipe undergoes almost identical procedure amongst areas.
Plain raw and above spices and condiments season up end product.
For “Kinilaw or Kilawing Kambing”, different regions vaunt of their variations:
“Ilocanos”, have their’s grilled before slicing;
“Tagalogs” boil meat first with skin intact, prepare as is or still institute grilling
then add soy sauce, flavor up, toss and tumble… WOOLAA!!!
While in mid and down south of the country some folks boil first
to ensure tenderness to bite, grill then add preferred taste enhancers.
My procedure is a bit different as I wish flesh to sip-up flavor first before adding other ingredients.
Let’s do it.
Better to procure meat of “kid” or “cabrito” (Spanish) which are the younger animals
for more pleasant bite than from tougher “chevon” (French) the older ones.
Others call this “mutton” which, in the strictest sense, is apt for meat of adult sheep.
Prep time: 45mins.
Cook time: 0
Total time: 45mins.
Makes/Serves: 6
Cooking medium:
Special instruction(s):
INGREDIENTS:
1/2 kilo fully cleaned goat meat
100 grams goat liver
1 medium green bell pepper de-seeded and sliced thinly
2 pieces “sili pansigang” (banana pepper or chili finger) thinly-roundly sliced
3 pieces “labuyo” very finely sliced
1 medium red onion sliced
10 grams cracked black pepper
10 grams table salt
30 ml. vinegar (cane is suggested)
10 ml. ginger juice
OPTIONAL 3 grams MSG
Cook time: 0
Total time: 45mins.
Makes/Serves: 6
Cooking medium:
Special instruction(s):
INGREDIENTS:
1/2 kilo fully cleaned goat meat
100 grams goat liver
1 medium green bell pepper de-seeded and sliced thinly
2 pieces “sili pansigang” (banana pepper or chili finger) thinly-roundly sliced
3 pieces “labuyo” very finely sliced
1 medium red onion sliced
10 grams cracked black pepper
10 grams table salt
30 ml. vinegar (cane is suggested)
10 ml. ginger juice
OPTIONAL 3 grams MSG
PROCEDURES:
1. In suitable casserole, adding 1/3 of your salt, 1/3 of vinegar and enough tap water, boil meat until preferred tenderness.
2. In last 2 minutes of boiling add liver.
3. Scoop out boiled meat and liver. Slice out skin from flesh.
This separation will render highly enticing appeal to finish product. Slice all finely. Set aside.
4. Pour in sliced meat/liver unto bowl, add remaining vinegar and salt, ginger juice and black pepper.
Toss and tumble actively to let flavor penetrate the meat.
5. Add in “labuyo”, “sili pansigang”, onion, bell pepper and the OPTIONAL MSG.
The more tumbling and tossing…the more your “kilawin” will taste superb.
6. SERVE.
1. In suitable casserole, adding 1/3 of your salt, 1/3 of vinegar and enough tap water, boil meat until preferred tenderness.
2. In last 2 minutes of boiling add liver.
3. Scoop out boiled meat and liver. Slice out skin from flesh.
This separation will render highly enticing appeal to finish product. Slice all finely. Set aside.
4. Pour in sliced meat/liver unto bowl, add remaining vinegar and salt, ginger juice and black pepper.
Toss and tumble actively to let flavor penetrate the meat.
5. Add in “labuyo”, “sili pansigang”, onion, bell pepper and the OPTIONAL MSG.
The more tumbling and tossing…the more your “kilawin” will taste superb.
6. SERVE.
DISCLAIMER: Above are test kitchen and household-produced dishes. All ingredients utilized are of food grade quality passing international and domestic sanitary standards. While we find the results highly acceptable, no guarantee nor explicit assurance is hereby issued when recipe is performed by readers. For one, although of similar breed, spices, herbs and other ingredients vary from country to country/region to region that possibility of affecting end taste, aroma & bite-feel is great. Further thereto, mentioned sensory evaluation (aroma, taste, mouth-feel) is subjective.
Want another different/innovated “KILAWIN” type?
Below is “Kilawing Baboy”.
Click below pic for recipe.
