Meaning "eaten raw," kinilaw is traditional Filipino raw seafood dish that relies heavily on citrus juices in the cooking process. Melissa Miranda’s version calls for oysters, and appears in the ...

CEBU, Philippines — Filipinos are very much familiar with “kinilaw,” the ever-popular appetizer-cum-main course dish made of slices of fresh raw fish denatured in vinegar, herbs and spices. Widely ...

Fresh oysters at the La Boqueria Barcelona, a photo from my column in 2016 “How would you like oysters from a farm in Tayabas?” Clara Reyes of Mama Sita asked me one evening just before Christmas. I ...

--- Join Yasmin Newman as she explores a range of Filipino dishes and flavours in A Taste of the Philippines streaming now at SBS On Demand. --- My first kinilaw was just as it should be. Exploring ...

CEBU, Philippines - Making fire is said to be a most important human invention. Human life has changed a lot because of fire. While, of course, there is a downside to fire, the thing has brought many ...

Even just by the names and ingredients of the canapés, you can tell that two different chefs were working in the kitchen of The Peninsula Manila for this one-night event. These events are called “four ...

With three versions of kinilaw, Filipino chefs made history in the Philippines’ first-ever participation in Madrid Fusión, the 13th International Gastronomic Summit held earlier this month in Madrid.

From passion project to an award-winning, best-selling dish — what's so special about the kinilaw that changed Mike's Deli's life for the better? MANILA, Philippines – If someone told Mike that raw ...

Crisp the shallots: Heat canola oil in a heavy-bottom pot until it reaches 295ºF. Slowly shake in the shaved shallots and fry them until golden and crispy. Strain the fried shallots using a spider and ...