Kinilaw

[thisbe.ara]

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unsa nindut kilawon?

[thisbe.ara]

lami ang takubo!

[albert_stone]

syempre Tuna

[buloi123]

ngabil=)

[ChiNo_mOReNo]

ngabil=)

hehe.. mao jud !
pero lami kilawon sad bai thisbe.ara.. kanang bat pisot or sonlutan ! da best para nako ! lami na na'ay giaray nga tagay ! sus pwerting kumbatiha ! or maybe kaning talaba .. sus tulo laway !

[LionHeart]

Kinilaw na Bat..nya butangan ug daghan nga sili!!!
hahaaa...lami kaau..wheeeuwwww

[kenart]

hahahahaah

ngabil=)

[PissKhanXXX]

yellowfin tuna!

[thisbe.ara]

OT@chino_moreno: pls pls ayaw ko tawgag BAI.. huhuhu.. gurlash po ako.

[Blongkoy]

A kinilaw --- or what seems to be like it --- is always pleasant to the palate. The various differences in taste are only due to the differences in preparations and ingredients.

1. A papa-it prepared during a canao in Sagada, Mountain Province --- both skin and opal of a kid mixed with a dash of bitter from bile and small intestines --- is worth all the hassle of traveling from here to the north of the Philippines.

2. In San Carlos City, across Tanon Strait and into Negros Occidental via Toledo City, there is the old favorite kinilaw'ng tambok sa baboy. Try it and you will be licking your fingers long afterward.

3. In Samboan, 147 kilometers southwest of Cebu province, their kinilaw of fresh Pacific bonito is mixed with either pork chicharon or slices of sinugbang baboy or both plus loads of so-called sibuyas bombay and the omnipresent siling kulikot.

4. In Bantayan Island, dig into heaps of balintuwad or wasay-wasay and you will definitely scream your heart out into saying "I love the Philippines!"

5. And while we are at this, do not forget the old-fashion bulinaw or barongoy, as we prepare them simply here.

To go with any kinilaw is steamed kamote'ng bagon or taro (if you are in Bohol).