Jennifer Aranas

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Excerpts from “The Filipino-American Kitchen”

Marinated Scallops with Pineapple & Coconut Cream
Scallop Kilaw

Kilaw or kinilaw is what Edilberto Alegre and Doreen Fernandez described in their book Kinilaw as cooking with liquid fire. It is the culinary term for a technique that requires using only the freshest fish, meats, or vegetables and briefly applying a condiment of native vinegar or acid just until the food is barely past raw. Although similar to Mexican ceviche in principle, kilaw is an ancient cooking method in the Philippines that predates the Spaniards who brought many Mexican elements to the Islands. This kilaw is different in that the coconut cream tames much of the acidic edge. Serve this kilaw plain, accompanied by a salad, or on toast as an appetizer. The Hoisin-Tamarind sauce and a little of the spicy sambal are perfect sauces to garnish the kilaw with added layer of zing.

1 pound (450 g) bay scallops (substitute chopped sea scallops)
1 ½ cups (375 ml) five-spice vinegar
1 lime, zest and juice
1 small red pepper, finely diced
1 cup (175 g) fresh pineapple, finely diced
1 green onion (scallion), finely chopped
¼ cup (50 ml) Coconut Cream
¼ teaspoon salt
Pinch ground black pepper

Combine scallops, five-spice vinegar, lime juice and zest together in a non-reactive container. Marinate for 30 minutes in the refrigerator. Drain and discard all liquid from the scallops. Toss the scallops in a bowl with red bell pepper, pineapple, scallion, coconut cream, salt, and pepper until well mixed. Chill for 1 hour before serving.

Miguel Torres “Esmeralda” (Spain)
Franz Hirtzberger Rotes Tor Federspeil Gruner Veltliner (Austria)




The Filipino-American Kitchen