Kilawin
Ilocano-Filipino dish raw or parcooked meats, seafood, and vegetables / From Wikipedia, the free encyclopedia
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Kilawin is a Filipino dish of chopped or sliced meats, poultry, seafood, or vegetables typically eaten as an appetizer before a meal, or as finger food with alcoholic drinks.[1]
Alternative names | Kilawen, kinilaw, ata ata, kappukan |
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Course | Appetizer |
Place of origin | Philippines |
Region or state | Ilocos region |
Serving temperature | Room temperature, cold |
Main ingredients | Meat, palm vinegar, calamansi, onion, ginger, salt, black pepper |
Variations | Goat, beef, carabao, pork, fish |
Similar dishes | Dinakdakan, pinapaitan, sisig |
Kilawin is commonly associated with the Ilocano dish "kilawen a kalding" (Tagalog: kilawing kambing), lightly grilled goat meat traditionally eaten with papaít, a bittering agent usually of bile or chyme extracted from the internal organs of the animal.[2][3][4]
However, for Ilocanos "kilawen" is an intransitive verb for food preparation that encompasses all raw and lightly cooked or cured foods including dishes that would be described as kinilaw.[5] Meanwhile, non-Ilocano Filipinos often refer to kilawin only to meats those that are cooked similar to adobo or paksiw.[1][6]