Since it’s New Year, I wanted to create something new and different. I grew up as a Karay-a. So, I call this episode Karay-a cooking, since we will make one of the popular karay-a recipes. It is called “Kinilaw nga Balantiong nga May Gata”. It is basically raw fish, soaked and mixed with vinegar and other spices with coconut milk. It’s definitely mouth-watering and appetizing.
Here’s how to make Kinilaw nga Balantiong nga May Gata:
1 kg Balantiong
1.5 cups Gata (Coconut Milk)
2 cups Langgaw (Vinegar)
3 pcs Kamatis (Tomatoes) (seeds removed) (strips)
2 pcs Sibuyas Bombay (Onion) (strips)
1/4 cup Luy-a (Ginger) (strips)
4 pcs Katumbal (Chilies) (chopped)
1/2 cup Dahon Sibuyas (Green Onion) (chopped)
1 tbsp. Kalamay (sugar)
1 tbsp. Patis (Soy Sauce)
1/2 pc Mangga (strips)
- Clean and prepare the fish. Remove the head and guts, then wash. Using your thumb, just push the fish meat from head to tail removing the bones. You may also need to remove the fins. (see video for details).
- Once fish are cleaned. Put them in a bowl and pour in the vinegar. Let it soak for about 5 minutes.
- Then add in the other ingredients, tomatoes, onions, ginger, green onions, and chilies. Mix.
- Add in the mangoes. Then add the sugar, soy sauce and season with salt and pepper. Finally pour in the coconut milk. Mix.
Note from Ren:
I made this special episode to show my karay-a side. I also speak the language in the video. This recipe is a popular recipe in Iloilo, specifically in Tigbauan. Adding coconut milk on a kinilaw recipe is such a great idea.
If you have any questions or suggestions, just comment below or send me an email or direct message us on our Facebook Page.
Other recipes to try: