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KINILAW
@taylie.kawakami
3.9K followers · usually 1.2K views a post
Views
329.5K
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36.2K
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99
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Why it worked
The video likely resonated with viewers due to its focus on a culturally significant and visually appealing dish, presented with clear instructions and historical context. The creator's passion and the dish's refreshing nature contribute to its shareability.
Summary
The video demonstrates how to prepare Kinilaw, a traditional Filipino raw seafood dish cured in vinegar. It highlights the historical significance of Kinilaw and contrasts it with ceviche, emphasizing its unique preparation methods and ingredients.
Structure
- 1Introduction to Kinilaw
- 2Explanation of its history and cultural significance
- 3Demonstration of ingredient preparation (tuna, onion, ginger, chili, citrus)
- 4Assembly of the dish
- 5Final presentation and encouragement to try
On-screen text
KINILAW
Transcript
Kinilaw! Or what some people like to call “Filipino ceviche” but it’s so much more than that. Similar to ceviche, Kinilaw is a dish that uses acid to cure raw seafood, however, unlike ceviche Kinilaw uses native Filipino vinegars like coconut or cane boosted by calamansi. This style of preparation is native to the Philippines and dates back all the way to the 10-13th century AD and predates Spanish colonization. Each family has their own version, today I used frozen and thawed tuna, cucumber, red onion, ginger, and some chili. I also added some calamansi and lime juice. I think just calling it Filipino ceviche is reductive to the dishes actual history. And I encourage you to take a little deeper into the recipes you cook because you never know what interesting history you might find buried beneath the name. Kinilaw is bright and refreshing and I hope you try it out soon because it just deserves just as much love and attention.
Original caption
Kinilaw! Or what some people like to call “Filipino ceviche” but it’s so much more than that. Similar to ceviche, Kinilaw is a dish that uses acid to cure raw seafood, however, unlike ceviche Kinilaw uses native Filipino vinegars like coconut or cane boosted by calamansi. This style of preparation is native to the Philippines and dates back all the way to the 10-13th century AD and predates Spanish colonization. Each family has their own version, today I used frozen and thawed tuna, cucumber, red onion, and Thai chili peppers, however, I’ve also seen versions using shrimp, rare or cooked meats, and a variety of other inclusions such as mango and coconut milk. It’s such a beautiful and refreshing lunch or dinner for these hot summer days and I hope you try to make it yourself because it’s a wonderful dish with a really cool history. I served mine with homemade crispy rice paper chips but tortillas is good too (or just with a big spoon and a bowl of rice! Original recipe by @Aileen Adalid #filipino #filipinofood #seafood #tuna #ceviche
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