Saturday, June 6, 2015

kinilaw nga sasing


kinilaw nga sasing – (ki-ni-law nga sa-sing; Cebuano, Boholano, Davaoeño [southeastern Mindanao] and Misamis occidental [northern Mindanao] and Romblomanon dish) [n.] a raw dish of peanut worm in spiced up vinegar.
a.k.a. kinilaw nga saypo in Boholano and Surigaonon
kinilaw na tasing in Cantilangnon (Cantilan, Surigao del sur)

The inverted sasing worms. So called "peanut worm" in English, because its texture resembles that of empty peanut shell.
To prepare, the peanut worm is washed clean then inverted inside out by pushing a bamboo stick from one end and through inside the body so as to clean its muddy contents. 

The inverted worms are washed again thoroughly on seawater, drained and then seasoned with vinegar spiced up with chopped onions, ginger, sili (chili), and salt to taste.

The ingredients of kinilaw nga sasing in Pagadian City, Zamboanga del sur. It uses sukang tuba (commonly sold in plastic tubes), luy-a, sibuyas pula, siling kulikot, calamansi, biyasong, and tabon-tabon fruit  
In southern Mindanao, such as in Pagadian City and other coastal towns in Zamboanga del sur where tabon-tabon (sc.name: Hydrophytune orbiculatum) is plenty, the said fruit is used to seasoned the kinilaw nga sasing

Extract of scraped tabon-tabon fruit and extracted juice of calamansi and biyasong lime make the kinilaw nga sasing  more delectable.

The kernel of tabon-tabon fruit is scraped off, mixed with little amount of vinegar then squeezed and the extract is mixed in the dish. It is even made more delectable by adding calamansi juice and extracted juice of native lime called biyasong.

Adding vetsin (MSG) is optional, but not recommended.


A young Maguindanaon couple residing near the sea of Pagadian City, Zamboanga del sur prepares kinilaw nga sasing.

Sasing is an exotic delicacy and considered as an aphrodisiac by the locals. It is leathery tough but crunchy. It has to be chewed well to savor its true flavor.

Kinilaw na sasing is highly sought as an exotic pulutan (food served in drinking session) in coastal villages of Visayas and Mindanao. It is a perfect pair for tuba (coconut wine) or ginebra (gin).


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