Something caught my attention this eve of SONA 2020. A friend of mine whined about having no wi-fi connection, while I whine about why most BPI ATM's in Taguig went offline.
Nakaka-stress talaga.
So as to kill time and ease temper, my friend had a car wash and went back home and created this simple dish that made me to wonder why on earth we have no local name for that dish until now.
If we have sinuglaw, sugkilaw, pakfry, and shoot to kill (sutokil), why nobody tagged a Pinoy name of a dish that is made with “fried pork and fish kinilaw.” Why? Why? Why?
OK, if you know a local name for it, tell me because I found none. I bet this fried pork and fish kinilaw combination will beat the sugkilaw and sinuglaw.
Imagine of all-time-favorite fried pork chop, lechon kawali or bagnet chopped into pieces and combined with kinilaw na tuna or malasugue with kakang gata (take note, kelangan kakang gata talaga at fresh na fresh as in kapipiga lang), seasoned with very sour palm vinegar with ginger, sibuyas pula, garlic, spring onion, calamansi extract or sliced biyasong, and the optional siling labuyo. If I may add, put some of those thinly sliced labanos or pipino, manibalang na mangga, or guso seaweed, like the way we do kinilaw in VisMin.
Crispy na, creamy pa.
By now, I liberally call it FREE TO KILL for prito-kilaw.
The table is now open to argument if you don’t conform.
Pass me the bahaw now.
