Every time they serve this, I eat a lot. I mean, A LOT. Kilayin is a traditional Kapampangan dish made of either pork or beef meat stewed along with some of its innards in vinegar and spices. This awesome combination makes the dish sharp and tangy yet creamy and flavorful. To describe it briefly: it is a flamboyant festival of feisty flavors. Kilayin should not be confused with kilawin, which is another Filipino dish where meat or fish are served raw with vinegar and other spices. And no, it has nothing to do with eyebrows ("kilay" in FIlipino means "eyebrow"). Analogous to the Bistek Tagalog (beef steak), this tuna delight is a stew of soy sauce and calamansi, giving that distinctly Filipino fusion flavor of toyomansi to the delicate flavor of yellowfin tuna. So when I got my hands on some fresh yellowfin tuna (from my Zambales adventure, read it here), I immediately went on to cook one of my favorites.
I love eating tuna, but when cooked the wrong way it ends up having that distinct fishy smell and flavor. In some fish dishes like paksiw, the fishy factor is eliminated by using vinegar and ginger. In the same way, we will be exposing the subtle flavor of yellowfin tuna in this recipe without that annoying fishy feel using citrus and ginger. Prepare your kitchen and strap on your apron, we are in for a fish fight. |
Kristopher Ray PamintuanNothing fancy. Chemical Engineer. Nerdy. Big, uneven eyes. If those did not repel you, click here to know more Archives
January 2016
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The Admiral Adventures