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Sunday, January 24, 2010

Kilawin


Caviteñean kilawin is not made of raw fish but instead of grated green papaya cooked in vinegar with grilled mashed pancreas and chopped librillo of cows.

Ingredients:

300 grams cow librillo, cleaned and boiled til tender then chopped in small pieces
150 grams cow pancreas, cleaned, grilled ang mashed into paste
1/2 - 1 cup vinegar, depending on taste
1 green papaya, thinly shredded
4 cloves garlic, minced
1 medium white onion, chopped
1/2 c water or more
2 tbsps miso paste
2 tbsps oil
Long green chili
Salt and pepper to taste


Procedure:
Soak mindonggo and grated lungs of cow in salt, pepper and vinegar, set aside.
Sauté garlic, miso and onion in oil.
Add pancreas and mindonggo. Cook until tender.
Add papaya and sili. Simmer until done.



Best paired with: Adobo and Kare-kare

10 comments:

  1. Good day....i just want to ask if there is any preparation for the shreded papaya?

    ReplyDelete
    Replies
    1. Yes , after you shredded the papaya . Soaked it in water with salt. To remove the sap taste of green papaya. My mom do this everytime before you cook it.

      Delete
  2. Hello po, foto din po ba yung Pancit Kilawin ng Rosario, Cavite?

    ReplyDelete
  3. Im not sure but i remember my aunt used labanos.perhaps we can use both because it has the same texture.labanos is more watery than papaya.

    ReplyDelete
    Replies
    1. Interesting maybe you can share the recipe so e can share it here :)

      Delete
  4. Pinipiga mo ba ang shredded papaya sa tubig na may asin?

    ReplyDelete
  5. kung kilawing papaya using fish, gaano po katagal bago siya masira or mapanis?thanks po

    ReplyDelete

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