Kinilaw, A Philippine Cuisine of Freshness

Kinilaw is so well known in each region, in each locality, all over the Philippines that it is almost unknown.

Written By

Doreen Fernandez

Eldiberto N. Alegre

Illustrated By

Robert A. Alejandro

Synopsis

Kinilaw is so well known in each region, in each locality, all over the Philippines, that it is almost unknown. It suffers from familiarity. It is assumed; it is everyday fare.

Kinilaw is food as is, in its pristine state, primal, virginal, unadorned. It is preferred as is, where is: root, bole, fruit, sea catch, flesh almost still on the run.

This Philippine cuisine takes fish or other sea creatures, meat, fruits or vegetables—all of state-of-the-art freshness—and treats them equally, “sour-cooking” them in vinegar or other souring agents, flavoring them with the proper combination of condiments.

Kinilaw, finally, is always a moment, repeatable but unrenewable, the forever transient caught in that one instant of luminous sweetness, now.