We pinoys are known for having a great appetite over delicious variety of foods may it be raw or cooked.
Today I will share to you my home- made recipe of tanigue kinilaw.
"Kinilaw or kilaw " is a local term which means slightly cooking the fish meat without heat rather through soaking it in vinegar.
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For some, kinilaw is a tedious recipe to prepare. Yet I came up with easy steps to prepare an equally delicioso kinilaw.
Ingredients:
1/2 kg tanigue sliced into dice
small chopped onions
ginger sliced into thin strips
chopped spring onions
5 calamansi
1/2 --3/4 cup of vinegar to soak the fish
Sea salt or rock salt
Labuyo chillies(optional)
carrot (chopped finely)
diced tomato
Begin with the fish through submerging it into the vinegar for 3 to 5 minutes.
Chopped the other spices and aromatics.
Squeezed the calamansi in a glass and set aside.
Drained the vinegared fish, pour the calamansi and combined the spices and aromatics.
Add salt as needed, a strong dash will do and sprinkle a pinch of magic sarap to taste.
Pour-in the all purpose cream to make it creamy instead of the traditional coco cream.
Mixed well with the chopped carrots, and garnish with labuyo chillies and diced tomatoes.
Refrigerate for 15 to 20 minutes. Serve slightly cold.
Boom-ala-ka boom!
Enjoy your easy recipe of tanigue kinilaw!
P.s.
My heartfelt thanks to my great mentors in steeming, 
