How Filipinos Eat Raw Fish (Kinilaw) with Joel Binamira Market Manila
ฝัง
- เผยแพร่เมื่อ 7 ก.พ. 2025
- Because of the Philippines’ history, Filipino food gathers influences from several cultures. In our new series, hosted by Joel Binamira from Market Manila and Zubuchon we look at dishes that could have been around even during the pre-colonial times. Today, kinilaw!
Check out Joel's socials here:
/ therealmarketman
/ zubuchon
/ zubuchonphilippines
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Kinilaw isn’t all that uncommon here in Vismin! In fact, we have it almost every sunday after church. Sometimes if my dad’s lazy we get premade sauce at the market where we get our fish. I’ve never had it without coconut milk.
Exactly. I love the fact when you said “every Sunday”, totally reminiscing everything with my Dad when I was back in the Philippines.
I've tasted a Kinilaw here in Min that was made by our relative. Instead of coconut milk, he mixed mayonnaise. Super creamy!
I never tasted kinilaw with coconut milk. It usually always had cucumber, red onion/shalot, and radish.
The best woh coconut milk
Theres a premade sauce for kinilaw?
Northern Mindanao style with fresh tuba,suha or biasong and the tabon².
This is the best version in the whole Philippines,change my mind !
For me, kinilaw is incomplete without red chili. Thanks for featuring my favorite kinilaw Featr!
To each their own, thanks Jae! It's our favorite too!
I love Kinilaw!! Especially this Visayan version (with coconut milk). And I'm not surprised to know that this dish was around during pre-colonial times, at all. Great work!
yes yes 😋😋😋
probably Austronesian sailors always eat kinilaw during their long voyage. since you just need vinegar from coconut which is abundant in Southeast Asia.
In northern mindanao we use coconut vinegar to cleanse the fish afterwards tuba mix with tabun tabun, filter the tabun tabun, mix the tuba with onion, ginger and suha(kafir). It will be sweet because of tuba.
My family is from Oroquieta and we use tabun tabun! I now live in Canada and how I wish we had tabun tabun here. So much better with it
The addition of tabon-tabon is what makes the Northern Mindanao version of this dish different.
amen!!!!
true
Thats so true...
I agree with this. Tabon-tabon adds another depth to the flavor and if there's no tabon-tabon available, what we usually did is find a "putot" of the coconut and use it as a tabon-tabon alternative.
I missed the kinilaw in Iligan City!
Twas nice seeing/watching Mr Marketman here! More collabs!! Goodjob Featr!!!
We prepare alot of kinilaw like food but we seldom use coconut milk. We just use vinegar, ginger, chilis and calamansi.
Ganda ng quality ng video btw. I think Erwan goal of making it a brand slowly coming to fruition.
Same.
Same in gensan we dont use coconut milk and tomatoes in our kinilaw.
For me, the "freshness" of the fish matters the most since you will be eating it raw. The fish has to be super fresh and firm.
Good thing we have an abundance of fresh fish in our region all year round.
My dad's kinilaw is simply the best!👌
We dont put coconut milk by the way. Kudos to your content creator for featuring these pre colonial, originally filipino dishes. So simple and yet worthy of recognition.
Greetings from Mindanao! 🙂
I'm a foreigner living in the Philippines, Believe me, Kinilaw is amazing!
Thanks for featuring my favorite Filipino food! Lots of people don't know about it and I think it needs to get the recognition that it deserves!
Probably the O.G. of internet food vloggers in the Philippines. Been a follower of Marketman or MarketManila since before Facebook and TikTok era.
Kinilaw is not complete without "Tabon-Tabon" in our home town Misamis Occidental. That's what makes our very own fish kinilaw and squid kinilaw😍
Yes!! My family is from Oroquieta and I miss eating fresh kinilaw! I now live in Canada :(
i feel its only useful with really strong tasting fish, but that's just my opinion - Erwan
Whats tabon tabon?
it also mellows the sourness of the vinegar
@@featrmedia any citrus or lime will do, but that bitter type of fruit or say Tabun-tabun or young bud coconut fruit that could cleanse any microbial and help good digestive characteristics.
One of my favorites -- kinilaw.
It makes us so happy to know we are changing lives and inspiring families to cook healthy foods. We love what we do, and we will never stop making healthy recipes for you all to enjoy.
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hu u
My favourite blogger. Smart witty and humorous too
This is how we prepare kinilaw in Ormoc. We also do seaweed kinilaw using lato or guso. We usually consume these with meat dishes like lechon and dinuguan.
We appreciate all your efforts to highlight Pre-colonial cuisines and other lesser-known PH dishes. For sure, pinoy cuisine is more than the deep fried meat dishes we constantly hear about online. Or sinigang. or kare-kare. As someone who grew up in Visayas, I can say with confidence that I've had more tinuwang isda (Tinola) than sinigang. I was quite surprised to know through one of your episodes, where Erwan and Ninong Ry cooked tinuwa , that not everyone grew up eating fish tinuwa and mixed seafood tinuwa.
There's still very little representation on Visayan cuisine, especially seafood dishes. We have a lot to know about our own cuisine. I'm excited to know what other kababayans are cooking up in their kitchens!
Kinilaw is great with a little lukot(a type of seaweed kinda like cooked spaghetti) instead of cucumbers.
I love Kinilaw, although I’ve never had it with coconut milk! I can’t wait to make this! The only thing I would change in this recipe is to grate the ginger rather than julienne. I wish I knew this recipe before my mother passed! She and my father loved Kinilaw! I miss you Ma! ☮️🖖🏽
It's much better with coconut milk because it tames the sourness of the vinegar and gives it a more creamy and sweet mouthfeel. Best made with a white fish like deboned milkfish but works with tuna or Spanish mackerel.
i'm excited for tthis segment
When you seeks exciting dishes. Go for Kinilaw!
being born in PI, living in Hawaii for over 40 years since 2 years old. i just discovered this dish going home to Cebu a few years ago. Hawaii and all of the Pacific has a raw fish dish. Samoa and Tahiti uses coconut milk in their version of this. proof more how connected PI is to Polynesia.
Don't call it PI. It's the Philippines.
Nobody in the mainland, in this day and age, calls it PI. Usually those who do are born or raised in the USA. It's a dead giveaway.
Here, the short form of the Philippines is either PH or RP.
When you said PI I thought you meant Pacific Islands because almost all Pacific Islands have this dish with coconut milk or other traditional sauce made from coconut and it's not just popular in the Polynesian region but also the Micronesian and some Melanesian islands. And I know the Philippines indigenous peoples are dark skin like Melanesians so I'm not surprised that some cultures of food and traditions may be similar to Pacific Islands...
I use Parrot Fish or Trigger Fish(rubbed with salt in vinegar first) , Kamias/Bilimbi, unripe Dalandan/Calamansi, unripe Mango, Tomatoes, White Onion/Onion Leaves , Coconut Milk and Itlog Maalat
Whoa, Market Man! Blast from the past to an OG food blogger who had gorgeous pictures, great writing, and of course a grounded passion and deep knowledge of food. Thanks for lending your platform to this gem of a man, FEATR.
I remember the time when Joel jealously guarded his anonymity. Then Anthony Bourdain happened, and we all learned his name and face.
Ung niyog lagyan nio po ng binaga n uling to make it burn or cook littlebit, it adds aroma once nag extract na kau ng coconut milk... Ganyan ginagawa ng Lola q when I was in Eastern Samar..I love it ...I always look for kinilaw in some restaurants in Manila. But hinahanap hanap q tlga ung timpla ng Lola q..🥰
My favorite kinilaw growing up is tanigue with crushed green mango, onion, pepper, salt, ginger and vinegar. Give it a mix, squeeze out some of the juice and enjoy...
This videooo Sounds so good. Great productionnn!
SA Amin northern Mindanao part Ng MIS occ,mis or. Lanao,camiguin.. Hindi pedi walang tabon2 at biasong/ dayap.
Very similar method to Ceviche
The classical version uses a round of sweet potato, raw kernel of giant white corn, roasted corn kernels, aji, key lime, sliced red onion, salt and pepper.
Many folk who have Ceviche doesn't experience the classical preparation, they have some fancy modern version usually where the fish is cut up too small.
It is not souced or pickled as such, the texture is important to maintain.
Thank you for featuring local dishes ♡. i think kinilaw is so underrated and should be promoted more.
Thank you for sharing this recipe, will definitely try it at home
More Joel Binamira episodes please
I love how it's authetically prepared! thanks for showing how kinilaw is really done. 👍
i really love watching the real market man! i am a follower of his ig account!
Here in Mindanao we use tabon tabon for kinilaw which makes it more endemic. Erwan even tried making kinilaw using tabon tabon once before.
We have the same kinilaw recipe ❤️ we also ad crushed roasted peanuts 🥜
Ooooo, interesting. Where is this?
@@featrmedia from negros occidental. my father used to make the exact recipe on the video with the addition of the peanuts. 😊
more Joel Binamira content please!!!❤
I hope you feature mr marketman in mkre videos. He explains really well.
Ang sarap bg kinilaw❤️thanks featr❤️
Thank you for sharing sir. Loving contents such as this.
Wow! Loved the concept of this dish 💜💜
I love to add chopped roasted pork liempo and a mango strips in it. Solbad gyud
Wow! Kalami! Kinilaw is our favorite in Cebu province every 3pm,tapos mais ang kanin ubos ang isang malaking kalderong kanin.
In the Balangay Archeological site in Butuan, scientist were able to excavate remains of halved Tabon tabon fruits alongside with cut fish bones indicating that the practice of cooking Kinilaw is already taking place as early as 10th century AD.
The precolonial dish is basically "paksiw" in essence, meat marinated in vinegar/fruit and salt, from ancient adobo to modern sinigang.
Love seeing precolonial dishes they need more recognition. Would love to see some recipes originating from the south! 💜
I agree! Our Mindanao brothers and sisters have delicious food, too!
i think kinilaw is so underrated and should be promoted more
Will definitely try this one of this days. It appeals enticing in the mouth. Will surely gonna love it. Thanks for this one.
This video is actually quite relaxing 😌
So good to watch MarketMan!
I just subscribed, i love this series of decolonizing our food and really sticking to our native roots. ❤️
Thank you for featuring local dishes ♡
THE BEST!
Hindi ganyan iyong pagkikilaw ko dito sa Mindanao kundi iyong ingredients na nilalagay ko ay luya, bawang, suka, calamansi, biasong, tabon-tabon, native sili. Hayss na imagine ko tuloy ang anhang at sarap.. ❤❤❤
Nasubukan ko na iyong kilawin na may gata pero di ko bet. Mas masarap talaga pag purely suka lang at hindi matamis.
Loooove the outdoor kitchen of the real market man!
Ahhh i love marketman!!! More please 🙏🏼
Yeah right! One of the all time favorites here in Leyte. Kinilaw and Pakdol
One of my favorite BUT never learned how to make it.. thank goodness, there are some places in Manila to get them whenever I'm in town for vacation...
Noon bata pa kami pagkatapos namin mangisda ng Dilis or Tamban Kinilaw agad. Sarap niyan lalo na pag gata ng niyog ang gamit ❤️😁.
- Biliran Province.
#FEATR❤️
Cute! Glad we have great memories tied to good food 😍
The best kinilaw is in 1st district of misamis oriental.it is unique recipe among kinilaw .it has 2 other engridients that can't be found in other places.tabon2x and suwa. Suwa is a citrus family distinct in itself because of its strong aroma.try to get with it.
Thanks to you, I learnt something about eating raw fish, never clean fish with water, whatta valuable input, thank you. I am Indian and we always wash fish with water and I could never eat it raw because it was off putting, learning your technique, I could eat a whole tuna raw in the last two days.
hehe I like raw fish too but have to "slow down" and eat tuna once a week. Its just because the seas and oceans are sadly polluted unlike the olden days. Tuna has some mercury content.
@@jade5202 ha ha, true.
Keepsafe all the staff of FEATR❤️
You too, guys!
Thank you for featuring Filipino local dishes. Now I wanna make one 😊
can use also coconut milk in the can?
yes! our pre-colonial food... thnx
My Dad's favorite and specialty as well..Mis him with this dish
Northern Mindanao represent! Tabon-tabon x Bihasong sa kinilaw hehehe
Shrimp kinilaw ang nakagisnan kong kinilaw dito sa amin pero minsan gumagawa din kami ng fish kinilaw(small fish). After ng highschool ko lang nalaman(naexpose) na may fish kinilaw/sinuglaw pala (uses big fish meat). Kaya yung kinilaw na gumagamit ng malalaking isda ay napaka foreign at the same time weird (texture wise) para sa akin lol. Mas paborito ko pa rin ang shrimp kinilaw kompara sa ibang kinilaw. Kaya kapag sinabing kinilaw, shrimp kinilaw talaga ang unang sasagi sa isipan ko.
I haven't not try the kinilaw with gata.d ba sasakit ung tummy pag direct lang agad ung gata na e mix dun sa kinilaw?
Sa isla sa bantayan, cebu ang kinilaw kinilaw jud..way sagol..isawsaw ras dagat ang hinaha nga isda, nokos, ug uban pa..dayon ug kilaw..ang taga mainland cebu mao ray tiggamit sa mga sagol..🐟
Need to know other kind of fishes besides tuna milkfish salmon for kinilaw. Any suggestions?
You know what's fun is when I am cooking at home for my friends, they always asked me what's the measurement? How much, a teaspoon? a tablespoon? I always tell them i just eyeball it 😅, I never really measure and that's how i learned cooking from my Lola and my Mum. I have hard time teaching my friends when it comes to cooking, so they just bring all the ingredients at home and cook for them which is always nice to share with them. Bawas gastos 😁
In MINDANAO DAVAO we use Tabon Tabon ,Biasong citrus instead of Coconut and offcourse calamansi and Suka with a Lil bit of tungog ..
I really enjoy the kinilaw our cousins make for us in the Zambales provinces. Very simple yet so tasty.
Nice
Looks so yummy , thank you gor sharing watching frim Chicago
What fish did you use? Thank you
We use clean white cloth in filtering the coconut milk.
I'm Visayan and coconut milk is common in our kinilaw. Everything in here is common but usually for the bare version is with vinegar, chili, onion and ginger.
Lamian! try addding tabon-tabon, it'll be awesome!
Yum this looks amazing, we call this oka, it's eaten alot in the Pacific islands including new Zealand...we use lemon or lime as our choice of acid, but keen to try vinegar
What fish did you used, sir?
Sinuglaw na ang naging uso ngayon sa amin sa mindanao..Pinaghalong kinilaw na isda at grilled meat pork/beef
The time he add the vinegar in grated coconut instead of water , is the same as breaktrough restaurant in Iloilo city made their kinilaw ,
ano po kayang fish ang best for kinilaw?
This is HEAVEN. PLEASE DO MORE OF THIS SERIES. 🙏🏻
Thank you for this very informative and well-done video!
We do kinilaw this way. As a bisaya. We have tabon tabon and suwa.
i like this guy, so attention in detaila
I haven't tried kinilaw in my life I want to try it some day.
Secret ingredient: Tabon-tabon 💯🔥
my dad makes raw fish all the time but he uses coconut cream. delicious especially if its snapper i like to add some sweet chilli sauce to mine. yum yum yum 😋
I am from India and recently had a taste of kinilaw, which I loved. I want to make it at home, but my mother is terrified of me eating raw fish. She doesn't believe me when I say it gets 'cooked' in vinegar."
I am a fan of your blogs!
I used to be cautious but after tasting it I fell in love. Best eaten if you know it's cook fresh.
Hi Featr and Joel, great video! May I ask which fish did you use?
tanigue!
@@MartinNisms thank you chef!
Reminds me of a dish from Peru called Ceviche
This is great stuff!
What fish did you use sir? Thank you.
"I don't measure it, i do this by feel"
Just like Ninong Ry 👏👏👍 haha
this reminds me of may Ninong Mulo who used to cook kinilaw na dilis, one of may fave dish,
this is my favorite dish!!!!
Love kinilaw love this recipe-- saving this recipe