Sunday, January 24, 2010
Caviteñean kilawin is not made of raw fish but instead of grated green papaya cooked in vinegar with grated lungs and mindonggo of cows.
1/2 kilo cow mindonggo and lungs, boiled and thinly sliced
1/2 cup vinegar
1 green papaya shredded
4 cloves garlic, minced
1/2 c water
1 small onion, sliced
2 tbsp oil
Salt and pepper to taste
Soak mindonggo and grated lungs of cow in salt, pepper and vinegar, set aside.
Sauté garlic and onion in oil.
Add mindonggo and lungs and cook until tender.
Add papaya and simmer until done.
Best paired with: Adobo and Kare-kare