Kilawin
Kilawin is a Filipino dish of chopped or sliced meats, poultry, seafood, or vegetables typically eaten as an appetizer before a meal, or as finger food with alcoholic drinks.
Kilawen kalding | |
| Alternative names | Kilawen, kinilaw, ata ata, kappukan |
|---|---|
| Course | Appetizer |
| Place of origin | Philippines |
| Region or state | Ilocos region |
| Serving temperature | Room temperature, cold |
| Main ingredients | Meat, palm vinegar, calamansi, onion, ginger, salt, black pepper |
| Variations | Goat, beef, carabao, pork, fish |
| Similar dishes | Dinakdakan, pinapaitan, sisig |
Kilawin is commonly associated with the Ilocano dish "kilawen a kalding" (Tagalog: kilawing kambing), lightly grilled goat meat traditionally eaten with papaít, a bittering agent usually of bile or chyme extracted from the internal organs of the animal.
However, for Ilocanos "kilawen" is an intransitive verb for food preparation that encompasses all raw and lightly cooked or cured foods including dishes that would be described as kinilaw. Meanwhile, non-Ilocano Filipinos often refer to kilawin only to meats those that are cooked similar to adobo or paksiw.
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