Monday, October 6, 2014

Kinilaw na Tanguige sa Strawberry, Strawberry Flavored Kinilaw

Kinilaw na Tanguige sa Strawberry, Strawberry Flavored Kinilaw. This is my second strawberry innovation on a Pinoy dish. May be some of my regular readers would remember that I have used strawberry in one of my sinigang na bangus, Sinigang na Bangus sa Strawberry. That was some fruity sininigang that something to try whe you are tired of your usual siningang na bangus.

For today I tried to add a fruity twist of one of Pinoys favorite, kinilaw. There is no top secret with this recipe it is still similar to my other kinilaw recipes listed below.

Kinilaw na Blue Marlin with Green Tomatoes

Kinilaw na Pusit

Kinilaw na Malasugi

Kinilaw na Talaba

Kinilaw na Dilis

Kinilaw na Tanguige

Kinilaw na Tanguige na may Kamatis

Kinilaw na Lato

Kinilaw na Pusit (Cuttlefish)

To make my Kinilaw na Tanguige sa Strawberry, Strawberry Flavored Kinilaw, I still used the same basic method of preparing kinilaw using a lot of tomatoes which is a popular kinilaw ingredients in the Visayas and Mindanao. To this kinilaw more colorful I used different colors of tomatoes. For the strawberries I used fresh firm only.

Here is the recipe of my Kinilaw na Tanguige sa Strawberry, Strawberry Flavored Kinilaw, try it now.


1/2 kilo tanguige, cut into large cubes, skin removed

1 1/2 cup white vinegar

2 thumb size ginger, skinned, thinly sliced

2 medium size onion, peeled, chopped

4-6 unripe strawberry, trimmed, cut into slices

6-8 assorted color/rainbow tomatoes, cut crosswise

2-4 red hot chili, chopped

2-3 green or green long chili, sliced

1 lemon

salt and pepper


In a big bowl place the vinegar and toss in the fish, let stand for 5 to 10 minutes while preparing the other ingredients. Using a sieve drain the vinegar from the fish (do not squeeze) and return fish to the bowl add in all the chopped ingredients. Season with salt and pepper to taste. Squeeze over the juices of the lemon over and toss until fully mixed. Chill in the refrigerator for 5 to 10 minutes or before serving.


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