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Date Posted: 08/25/04 2:13pm
Author: Moderator
Subject: Kilawen


  

Kilawen
By Manong Monching

Ingredients:

5 lb.. Goat meat
2.5 lb. Goat’s skin
1.5 cup of chopped red onions
1.5 cup of chopped ginger
1 cup of Kalamansi or Lemon juice
Optional: goat brain, liver, chili and vinegar (sukang iloko)
Add salt to taste.

Procedure:

1. Remove goat's skin by burning with blow torch or dried bamboo grass
2. Scrape off burnt skin
3. Separate skin from goat carcass
4. Set aside about 5 lb.. of meat
5. Broil meat to medium rare or rare according to taste
6. Slice goat's skin into small strips
7. Slice broiled meat into small-bite size
8. Mix all together the ingredients.
9. Add salt to taste
10. Serve with bottle of beer or gin.

" Kilawen means to eat raw. Normally, meat is broiled just enough so the meat is not slippery when being sliced. How the meat is sliced, varies from one place to the other.

In Vigan, the slices are as thin as possible. If heated in a frying pan and turned to the other side (don't stir) before serving; they call it "Imbaliktad".

In the province of La Union, the slices are big and thick; sometimes described as "binalsig"- cut with axed. They claim, you won't have anything to chew if it's too fine.

Soak the goat's skin in water as long as possible, to make it soft and easy to slice. It's best to slice it last."

Dante F. Amores

Courtesy of the website http://amorsfx.8m.com/kilawen.html
Just thought I'd share the article with you.

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