So this is what happens with working overnight shifts. You find yourself wide awake at 5 a.m. on your days off, with your brain ready to run at full capacity and your senses and faculties completely tuned into whatever it is you decide to do. Also, itâ€™s wonderfully quiet. I certainly donâ€™t come across these situations often.
I received two Filipino food books in the mail yesterday â€“ one about the Philippinesâ€™ interpretation of ceviche, Kinilaw: A Philippine Cuisine of Freshness by Edilberto Alegre and Doreen Fernandez, and a book called Coconut Cookery of Bicol by Honesto General, shipped by the good folks at KabayanCentral.com.
Here is an excerpt from the preface of Kinilaw:
â€œWhen this book began, we only had our meagre experience of kinilaw to guide us â€“ stealing shrimp from fish pens in Victoria, Tarlac, and having them with salt and kalamansi right close to the baklad (traps); crunching brown seaweed with vinegar, tomatoes and onions in Silay, Negros Occidental; serving deboned raw dilis in celadon shrimp cups as an aperitif; partaking of four kinds of kinilaw in one sitting at a Dagupan bar; being offered by a Maranaw market vendor the kinilaw she had made in plastic bags while using a pile of soft drink cases as a table; watching in surprise as a favourite carinderia vendor in Cagayan de Oroâ€™s Cogon market suddenly darted out to persuade a passerby carrying a bag of barilis (yellowfin tuna) slices to have her prepare his kinilaw; and hearing Vic Fuentes, Dumaguete restaurant owner and food philosopher, explain about vinegar â€˜cookingâ€™ raw fish and changing its texture from translucence to opacity.
From these we identified the distinctive qualities of the kinilaw itself â€“ the freshness, the sweetness of the raw â€“ and of the process â€“ cooking not in fire, but in liquid fire.â€
I am so excited to dig in!
Absolutely LOVING this book!