Get the latest recipes from Fatrasta http://www.grouprecipes.com/people/fatrasta ................................ http://www.grouprecipes.com/95526/beef-kaldereta.html .. http://www.grouprecipes.com/94095/embutido.html .... http://www.grouprecipes.com/94094/chicken-pork-adobo.html Bicolano dish http://www.grouprecipes.com/94093/bicol-express.html ........ http://www.grouprecipes.com/73707/spicy-oriental-shrimps.html Apple-filled turon dressed-up for the season with caramel sauce and Nestle Vanilla Ice Cream http://www.grouprecipes.com/73507/apple-turon-a-la-mode.html .......................... http://www.grouprecipes.com/73212/palitao.html .................... http://www.grouprecipes.com/73200/chicken-inasal---chicken-bbq.html Http://www.recipespin.com "The kinilaw moment is that instant when the raw fish (or other seafood, or meat) meets the vinegar or other souring agent, and transformation begins from the raw state. In cooking vegetables, there is a spectrum of textural change: from the hardness of the raw, to the limpness of the overcooked. The perfect moment is somewhere along the line, at the point when the vegetable, e.g. ampalaya (bitter melon) retains the crispness of the raw, but acquires the softness of the cooked without being either hard or limp. With kinilaw, the perfect moment is marked visually by a change from translucence towards, but without reaching, opacity. Texturally, it is a moment when the fish or shrimp retains the firm softness of the raw, but reaches a new state of being that has been called niluto sa asim - "cooked", or more accurately transformed, in sourness. It is not an opaque solidity, with the fibres white and the flesh texture that of poached fish. Along the spectrum, it is nearer the raw than the cooked, the flesh just a breath away from the natural state, mediated only by the vinegar-acid. This is achieved in different ways. http://www.grouprecipes.com/73062/kinilaw-na-isda---raw-seafood.html .......... http://www.grouprecipes.com/73049/tuna-sisig.html