Philippine Food Illustrated: kinilaw nga sasing

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 raw dish) [n.] peanut worm in vinegar.

a.k.a. kinilaw nga saypo in Boholano and Surigaonon
kinilaw na tasing in Cantilangnon (Cantilan, Surigao del sur)

This is a raw dish of cleaned sasing (peanut worm) steeped in vinegar with spices and seasonings.

The inverted sasing worms. So called "peanut worm" in English, because when the worm is inverted it resembles that of emptied peanut shell.

To prepare, the peanut worm is washed clean then each worm is inverted inside out by pushing a bamboo stick from one end and through inside the body. Once inverted, the worm is cleaned thoroughly of 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 complete ingredients of kinilaw nga sasing in Pagadian City, Zamboanga del sur. It uses sukang tuba (commonly sold in plastic tubes), luy-a (ginger), sibuyas pula (purple onion), siling kulikot (labuyo chili), calamansi (Philippine round lime), biyasong, and tabon-tabon fruit.

In southern Mindanao, such as in Pagadian City and other coastal towns in Zamboanga del Sur, a tabon-tabon fruit (sc.name: Hydrophytune orbiculatum) is used to season their kinilaw nga sasing. In this part of Mindanao, tabon-tabon trees and fruits are plenty.

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 a 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 is considered an aphrodisiac by the locals. It is leathery and tough but crunchy. It has to be chewed well to savor the essence of its true flavor.

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