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Old 07-19-2004, 11:11 PM   #1
fortywinks
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Default Filipino style TUNA Kinelaw



Here is the recipe for Filipino style Tuna Kinelaw (sushi if you will)that Mrs Fortywinks made at the Depoe Bay Carking Festival on Saturday and also made at last years ifishstock.

There are no measurements here, but the amount of ingredients depends on the amount of tuna you start with and of course your taste. Some of the ingredients such as the sweet onions, jalapenos and tomato are not necessary but add to the flavor and caters to your taste buds.

Start by soaking the tuna in vinegar for at least 5 minutes. This vinegar can be purchased at most Oriental Food stores (brand name is Datu Puti). After soaking, gently squeeze out vinegar and discard (the vinegar, not the fish) .

Cover fish with fresh vinegar, add finely chopped ginger, chopped green onions, chopped sweet onions, and chopped tomato and squeeze in fresh lime. Season to taste with pepper, salt, and garlic powder. Let sit for at least 1/2 hour. It is even better left refrigerated overnight if you can stay away from it that long .

This same basic recipe is also excellent with fresh, well cleaned cockle clams.

Pilar, Puffin, Northriverdave, Waterdog and all the rest of you carkamaniacs, thanks for letting a couple of rookies join in the fun.

PS Still looking for that first tuna ride of this season - hint, hint. :grin:

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Old 07-20-2004, 07:42 AM   #2
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Default Re: Filipino style TUNA KINELAW

I'd like to personally thank you for making that on Saturday.
Perhaps when we meet again?
Thank you also for sharing this recipe with us.
That was absolutely fantastic Kinelaw!
I will be going to the Asian Market tonight and buying some of the ingredients.
Excellent!
Thank you very much.
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Old 07-20-2004, 07:46 AM   #3
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Default Re: Filipino style TUNA KINELAW

Mmmmmm Good!
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Old 07-20-2004, 08:54 AM   #4
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Default Re: Filipino style TUNA KINELAW

I too would like to express my sincere thanks for the culanary masterpiece you created Saturday and for sharing your recipe with the "Dogs". I unfortunatly am heading out of town for the rest of the week but will stockpile Datu Puti for the next slaying adventure. Thank you for your kindness.
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Old 07-20-2004, 12:27 PM   #5
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Default Re: Filipino style TUNA KINELAW

Good stuff Maynard...
Thanks for the treat and the recipe.
CJ
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Old 07-20-2004, 06:59 PM   #6
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Thanks 40, I;ll try it when I get home with the tuna we got today.
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Old 07-20-2004, 07:17 PM   #7
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Default Re: Filipino style TUNA KINELAW

Isn't that a twist also known as Ceviche'? Had it a few times..AWESOME
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Old 07-20-2004, 07:55 PM   #8
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Default Re: Filipino style TUNA KINELAW

I just mentioned that to my wife, "that sounds good, like ceviche" .......NOTHING like Ceviche (sp). The best I EVER had was made by myself and a couple of "pangaleros" ON the fish cleaning table in a small "fish camp" in Mexico...MMMmmmmmmm!!!

Thanks for the recipe....the Tuna is Thawing!!
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Old 07-21-2004, 09:41 PM   #9
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Default Re: Filipino style TUNA KINELAW

Keta - Glad you got some Tuners!

My wife is looking forward to meeting you sometime.

I know you will enjoy the Kinelaw. It's the bomb!

fw
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Old 07-21-2004, 10:35 PM   #10
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Default Re: Filipino style TUNA KINELAW

I made a big bowl and took it to the TA meeting tonight. I think it went over very well judging from the comments.

What do you think, Dogs, good stuff?
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Old 07-21-2004, 10:47 PM   #11
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Default Re: Filipino style TUNA KINELAW

It was great! Thanks for bringing and sharing it tonight.

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Old 07-22-2004, 07:52 AM   #12
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Default Re: Filipino style TUNA KINELAW

Yep it was awesome
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Old 07-22-2004, 07:54 AM   #13
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I'm eating the remains of my batch for breakfast right here at the keyboard.
Is that wrong????
What can I say?
I like fish!
Huh ... Go Figure.
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Old 07-22-2004, 08:31 AM   #14
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Default Re: Filipino style TUNA KINELAW

That stuff was amazing. I'm going to have to start packing Datu Puti along with wasabi and soy in my carking kit.
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Old 07-22-2004, 08:33 AM   #15
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Default Re: Filipino style TUNA KINELAW

That batch was not Data Puti. I could not find it in the asian market I visited (Viet). It was seasoned rice vinegar from Safeway. Go figure.
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Old 07-22-2004, 11:13 AM   #16
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top notch stuff.
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Old 07-22-2004, 11:15 AM   #17
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It was still GOOD!
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Old 07-22-2004, 11:22 AM   #18
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Default Re: Filipino style TUNA KINELAW

Somebody edjemacate me on orental rice vinegars. Is there much of a difference between the Data Puti and seasoned rice vinegar?
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Old 07-22-2004, 11:25 AM   #19
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Don't know about vinegar, but the tooth paste Pete gave me is hot
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Old 07-22-2004, 11:41 AM   #20
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I don't think that was toothpaste!!
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Old 07-22-2004, 11:42 AM   #21
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Old 07-22-2004, 12:40 PM   #22
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Woody,
The Datu Puti stuff is just cane vinegar and nothing else. Datu Puti Brand Does however make other varieties (one of which being "spiced", it has all sorts of peppers and onions in the bottle.
The variety used by Rose (Mrs. Fortywinks) was just plain 'ole Cane Vinegar.
The other vinegar in question is made from rice wine. Something called "mirin".
I really don't know if it will change Coke to Pepsi if you use one or the other.
Please correct me if I'm wrong.
I'm not Emril over here... Just a carkin' son-of-a-gun named Ragnar.
Hope this helps.
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Old 06-06-2005, 11:19 AM   #23
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Default Re: Filipino style TUNA KINELAW

ttt
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Old 08-13-2005, 04:04 PM   #24
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Default Re: Filipino style TUNA KINELAW

Thank you for the recipe! Whooo hooo this stuff is good!

Jen
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Old 09-09-2005, 01:30 PM   #25
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Default Re: Filipino style TUNA KINELAW

Thanx for the recipe Bill. Tell the little mrs thanx too. She tried to give us the recipe at the Mac Ifish get together but too much going on at the time. Now to sneak over to Rich`s freezer one of these day`s when he`s out beating the water to a froth, and I`ll have some tuna too! Skunkbutt. (Ff) :grin:
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Old 09-09-2005, 01:39 PM   #26
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Default Re: Filipino style TUNA KINELAW

Hey Bill! Have you ever substituted red wine vinegar for the Datu Puti? Just curious. Sounds like it might be deliciosa!
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Old 08-21-2007, 09:33 AM   #27
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Great Recipe

I cut the Loins prior to soaking the first time in the Vinegar. How small of pieces does one serve?

Thanks in Advance

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Old 03-08-2008, 08:08 PM   #28
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Default Re: Filipino style TUNA KINELAW

This made the most amazing Tuna. Thank you for taking the time to post this recipe.
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Old 10-20-2008, 02:21 PM   #29
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Default Re: Filipino style TUNA KINELAW

Just pulled the ingredients and put together a nice batch about 3 cups worth.

Another Thank You for a great recipe! This stuff is excellent!

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Old 07-20-2009, 10:20 PM   #30
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Default Re: Filipino style TUNA KINELAW

Team eyeFISH enjoyed this recipe immensely.... fresh pickled albacore! MMMMMM!

I thought fresh English cucumbers went really well with this dish.

A perfect cool, refreshing dish for hot summer days!

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Old 12-05-2010, 08:59 AM   #31
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Default Re: Filipino style TUNA KINELAW

Sounds delicious!
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Old 12-05-2010, 03:15 PM   #32
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Default Re: Filipino style TUNA KINELAW

Quote:
Originally Posted by fortywinks View Post


Here is the recipe for Filipino style Tuna Kinelaw (sushi if you will)that Mrs Fortywinks made at the Depoe Bay Carking Festival on Saturday and also made at last years ifishstock.

There are no measurements here, but the amount of ingredients depends on the amount of tuna you start with and of course your taste. Some of the ingredients such as the sweet onions, jalapenos and tomato are not necessary but add to the flavor and caters to your taste buds.

Start by soaking the tuna in vinegar for at least 5 minutes. This vinegar can be purchased at most Oriental Food stores (brand name is Datu Puti). After soaking, gently squeeze out vinegar and discard (the vinegar, not the fish) .

Cover fish with fresh vinegar, add finely chopped ginger, chopped green onions, chopped sweet onions, and chopped tomato and squeeze in fresh lime. Season to taste with pepper, salt, and garlic powder. Let sit for at least 1/2 hour. It is even better left refrigerated overnight if you can stay away from it that long .

This same basic recipe is also excellent with fresh, well cleaned cockle clams.

Pilar, Puffin, Northriverdave, Waterdog and all the rest of you carkamaniacs, thanks for letting a couple of rookies join in the fun.

PS Still looking for that first tuna ride of this season - hint, hint. :grin:
FORTY WINK - mabuhay! are you and/or the mrs pinoy? tm
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Old 01-11-2011, 08:26 PM   #33
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Default Re: Filipino style TUNA KINELAW

thanks sounds great
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Old 06-16-2011, 01:09 PM   #34
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Default Re: Filipino style TUNA KINELAW

Would Rice Wine Vinegar work instead of the specified vinegar?

Thanks,

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Old 10-30-2011, 09:52 PM   #35
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Thanks again for the great recipie
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Old 05-12-2014, 08:02 PM   #36
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Default Re: Filipino style TUNA Kinelaw

mmmm... I'm definitely trying this when I get the chance!
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Old 02-12-2015, 09:44 AM   #37
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Great dinner idea.
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Old 02-12-2015, 01:44 PM   #38
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Thanks for the recipe. Will try it.
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Old 08-31-2016, 03:57 PM   #39
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Default Re: Filipino style TUNA Kinelaw

I had forgotten all about this recipe until fishing for albis on Sunday.

Made this yesterday and had a sample for an appetizer prior to having blackened tuna for dinner. It was fabulous, but as the recipe says, it is SO much better the next day! I had it for breakfast AND lunch today!

DELICIOUS!
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Old 09-07-2016, 09:57 AM   #40
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Ok, I am doing this TONIGHT.
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Old 03-16-2018, 11:58 PM   #41
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Default Re: Filipino style TUNA Kinelaw

Kinelaw Bitaw!
I know this is a dated thread but like Rip van Winkle, still very valuable thread to share.
Mind you that RP has over 7,000 islands, depending on low-high tide, many dialects, cultures and cuisines.
What 40Winks layed out here is a very nearly the typical Visayan Kinilaw.
The Visayas are those islands in the South, Central part of the RP @ Cebu City. Where Cebuano is actually the largest mother tongue in the entire country.
Anyway, two key ingredients to the success of this recipe that distinguish it from ceviche, is not rice vinegar, but rather coconut vinegar and ginger. The Datu Puti shown in the pic is coconut vinegar, known as "suka". In the Visayas, what coconut wine = "Tuba" in either form: "bago" = young and sweet; or "bahal" = old and tangy) that is not drunk (great stuff!) is then used for cooking vinegar. It is flavored with "tungod" powder, which comes from the bark of the mangrove tree, turning it from white, to red and adds a certain bitter that complements the ginger.... for true Visayan Kinilaw.
Unfortunately, we can't get tuba here, and have to try and stash it in our bags and hope it doesn't explode in the cargo on the way home! But at least we can get the plain white, which is the next best thing.....Mmmmmmm!
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Old 01-24-2020, 07:31 PM   #42
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Default Re: Filipino style TUNA Kinelaw

Draht.

I have a good friend from Cebu.
Had some kinelaw at his casa a couple times.
Good stuff!
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