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).

Sasing (Youtube video)

Related posts:

sasing (saypo)

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sasing

sasing – /sa-sing/ Cebuano, Boholano, Davaoeño [southeastern Mindanao] and Misamis occidental [northern Mindanao], Waray, and Romblomanon worm/seafood) [n.] peanut worm (sc.name: Sipunculus nudus).

 

a.k.a. saypo in Boholano & Cebuano

saypo in Surigaonon

tasing in Cantilangnon (Cantilan, Surigao del sur)

 

A kind of sand worm or sand burrower of the family Echiurus that burrows under sandy clayish soil of the sea shore. 

Sasing burrows in moist sandy-muddy ground along the shore and river deltas. A hole like this is a sign that peanut worm is just around under the sand. 

It is an exotic delicacy to some Pinoys. Often eaten as kinilaw nga sasing where the cylindrical body of the worm is inverted inside out and washed thoroughly. The cleaned inverted peanut worm is then dipped in spiced vinegar and munched.

Sasing has a crunchy leathery texture and has to be chewed thoroughly to savor its flavor. 

It is considered an exotic delicacy and as an aphrodisiac to some Pinoys when they visit places where sasing are found. 

The worms are 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, drained and then seasoned with spiced up vinegar to become a kinilaw nga sasing.

So called peanut worm in English because when it is inverted, the inner side of the worm would look like an emptied peanut shell.

Although sasing worms live and feed in the sandy mud shores, some Filipino Muslim (followers of Islam faith) do not consider peanut worm as unclean or filth to be among those forbidden (Haram) in Islamic laws. Nevertheless, this exotic worm should be served with caution to Muslim or any followers of Islamic faith, so as not to offend or insult them

Sasing (Youtube video)

Personal notes

I read an old news feature of GMA Network news that some folks of Inopacan, Leyte believed sasing has curative powers against tuberculosis and anemia. Inopacnons are fond of it and would love to take kinilaw nga sasing as their pulutan with their tuba (coconut wine).

Related posts:

kinilaw nga sasing

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See Index of Entries here.

Encouragement and enthusiasm is not enough. I also need moral support, prayers, and what else that can uplift my spirit and keep my good reasons. Keep them coming.  Sharing and giving away is happiness to me.  If you are pleased and happy of what I am doing, just smile and share the happiness we have in the PHILIPPINE FOOD ILLUSTRATED. I feel energized every time my blog becomes one of the reasons why you are happy and smiling. 

For more about Filipino food, see  this Philippine Food, Cooking, and Dining Dictionary. It is OPEN and FREE.

abaling

abaling – /a-bá-ling/ Ilocano (Cagayano), Itawis, and Ibanag larva/delicacy) [n.] June beetle grub. 

a.k.a. abalin in Ilocano [Cagayano]

It is the larva of salagubang (June beetle), often made into a delicacy in Cagayan Valley. The Ilocanos of Cagayan, Itawis, and Ibanags would cook these beetle grubs into dried adobo by braising the beetles in vinegar, soy sauce, and spices, or into ginisa (stir-fried in little oil with garlic). The grubs can also be deep-fried or roasted when desired. Any of these dishes is usually served as pulutan (food served during a drinking session).

Like the salagubang (June beetle), the locals considered abaling as an aphrodisiac and a body warmer.

sample dish that uses abaling

ginisang abaling - /gi-ni-sáng a-bá-ling/ (Ilocano (Cagayano) dish) [n.] stir-fried June beetle grubs.

Wash thoroughly the abaling larvae then sautée in oil with garlic until lightly seared. Sprinkle with little amount of salt to taste. Add a squeeze of calamansi juice and stir to mix. Pour little amount of cooking oil and stir continuously until the abaling are light brown and crisp.

Do not overcook to avoid burning or too much scorching of the abaling.

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Encouragement and enthusiasm are not enough. I also need moral support, prayers, and anything else that can uplift my spirit and keep my good reasons. Keep them coming. All I know is that I am happy with what I am sharing and giving away. If you are pleased and happy with what I am doing, just smile and please share the happiness. Keep sharing and include to share the PHILIPPINE FOOD ILLUSTRATED. I feel energized when my blog becomes one of the reasons why you are happy and smiling. 

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