Loading ...“Kinilaw” is our word for food eaten fresh and raw, usually referring to seafood-based appetizers. There are probably hundreds of varieties of kinilaw — varying in preparation, ingredients, etc. — and these differences are usually influenced by geography. The basic kinilaw is made with raw fish and vinegar. But even that has its variations, in the choice of vinegar and the type of fish used.
My father, Eduardo “Momong” Robillo, has been known among family and friends for his own brand of kinilaw. After more than 20 years, Pop has perfected his concoction and often brings it to potluck parties, and to Christmas and New Year noche buena. His kinilaw has roots in the Bisaya tradition, owing to his use of gata (coconut milk).
Here are some shots of Momong’s Kinilaw, which I took at a recent get-together of the Davao Sunday Runners Club (the longest-running sports club in the city).
The kinilaw shown here, though, isn’t Pop’s best opus. He only used blue marlin that time, but for special occasions he also puts raw shrimp and squid (the big, white variety that looks like cuttlefish). Raw shrimp is sweet and juicy, and raw squid is soft and delightfully chewy. Whenever Poppy makes kinilaw, it’s almost always the first to get cleaned out at parties.
In some circles, Pop’s kinilaw is called sinuglaw because of his addition of grilled pork chops. He does this for the flavor. The term is short for sinugbang baboy + kinilaw.
Pop uses vinegar only for cleaning the fish, then drains it right after to avoid ‘cooking’ the fish. Same goes for the squid and shrimp. He mixes in all the ingredients, then pours in the gata — fresh coconut milk only, please. To achieve that taste we look for in his kinilaw, Pop follows his own recipe, of course; but I can’t share that right now because it’s a family secret. What I can tell you is what the ingredients are: just experiment with the measurements on your own! 
The ingredients:
- blue marlin (much better than tuna!)
- shrimp
- squid or cuttlefish
- grilled pork belly (optional but desirable)
- vinegar
- freshly-squeezed coconut milk
- cucumber
- radish (optional)
- ginger
- red onion
- chili (labuyo or espada)
- bell pepper
- itlog maalat (salted egg) ← secret ingedient!
- black pepper
- calamansi
Pop’s kinilaw is spicy, a tad sweet-sourish, fresh-seafood-tasting, tangy, and… heavenly! (Disclosure: I’ve been eating this kinilaw for more than 20 years now.)
My father is the author behind The Word God Spells, a blog that offers daily Gospel reflections.
Happy 74th Araw ng Dabaw!!!
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My favorite kinilaw in the whole wide world!!!
As it should be!
I miss pop’s kinilaw…
I actually want to see if I can make it myself. I know the recipe, but I haven’t tried it yet…
I haven’t had that in 5? 6 years? durn… I want some. heheh
When Pop made for their SunRun event, I wanted to get some sana, para dalhin sa Basti’s… But Pop said ‘wag na kasi baka maubusan sila. True enough, nasimot!
you know, even if you know the recipe, I don’t think anyone can ever make it like the way pop does.. one of a kind talaga!
O nga eh. The way Pop makes it just can’t be outlined in a recipe…
Bring some to xtian’s house blessing…..
That’s a good idea. I’ll see if Pop can make some for that. Thing is, I haven’t even been officially invited to the housewarming party yet…
Sarap nga nito! Miss ko na rin kumain ng Momong’s Kinilaw!
Next time you’re back in Davao, Francis!
Blogs,
Tito gave the recipe to Micmoc too. He’s tried making it once, serving it to college buddies on his birthday. Will try cooking it next time there’s a family get-together in Manila.
Right, I remember Mic-Moc got it from Pop sometime ago. That would be a good idea, Minette! Something to reminisce Davao by.
Sarap!! miss ko na ‘to!!
hmmm.. looks good! can’t wait to visit Davao so i cud try dis yummy kinilaw!
ang sarap paresan ng napakalamig na beer…
do you have any stall or store? I want to introduce this to my Japanese friends.
Hi Patrice. Unfortunately, my father only makes his kinilaw for family & friends. No stalls or stores or outlets, I’m afraid. But maybe you could try the recipe yourself?