Kinilaw na Tuna or raw fish salad is an appetizer Filipino dish it is best served along with cold beer. This recipe does not involve any manual cooking but the tuna meat is semi-cooked once served. This is made possible by the acids in the vinegar acetic acid and calamansi or lemon juice citric acid. This is wasy to serve and very delicious filipino food the procedure of kinilaw is first tuna meat you have to slice the tuna meat and 2nd you have to mix the venigar, onions, luya Vitsin, chili and mix it.
Every filipino love this fish appetizer. And easy to serve, Since the acid does not entirely cook the fish meat the way frying or steaming does, it is possible that an unpleasant taste might develop in the mixture if not so fresh fish meat is used – your mouth and tongue might also feel itchy.
Ingredients
2 lbs tuna; skinned, Slice
3 tablespoons ginger
1 large red onion
1 teaspoon salt
½ cup lemon
1 to 2 tablespoons red chilies
Easy to serve you have to follow the procedure and watch this video how to prepare the kinilaw na tuna and injoy watching.
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