Directly translating to “eating raw,” Kinilaw is a popular and prominent cooking method that has been around the Philippines for centuries. Back when no one had even heard of the term “refrigerator,” many used this method to prevent their food from going bad. Fish, chicken, and other proteins were kept and marinated in souring agents like vinegar and lemon to keep their freshness. Like the Filipino’s answer to the classic ceviche, kinilaw is still a common appetizer for many Filipinos. The usual main ingredient you find in kinilaw is fresh, chunky tuna — but if you’re looking for something different, this Kilawing Kambing just might do the trick!
Kilawin is distinguished from kinilaw in other areas of the country, primarily in Luzon. While we use the latter to typically refer to the dish with raw fish, we say the former more when we’re dealing with other kinds of meat. These include pork, beef, chicken, and the Kilawing Kambing we’re dealing with today. Unlike regular kinilaw, however, kilawin dishes don’t typically deal with raw meat. This is because goat and other such proteins don’t cook as thoroughly in solely vinegar and spices the same way fish do. Cleaning and boiling the goat skin is a vital part of this dish to ensure you’re eating both happily and healthily.
Goat Meat Recipes
In this particular recipe, we’re using tasty, terrific goat skin as the star of the show. Goat skin definitely brings its own unique vibrance to this classic dish! Sweet and distinct, many say that goat meat has a similar consistency to beef: tender, juicy, and chewy. To be honest, eating goat definitely isn’t a new experience for many Filipinos. In fact, we’ve managed to incorporate the meat into the recipes we enjoy in our everyday lives. But for some of you, this may be your first time coming face to face with goat as your protein! Don’t worry, though; whatever tastiness you love in your usual meats, you can definitely find in goat, too.
As we mentioned prior, there are many timeless Filipino dishes that goat can happily play a starring role in! Apart from Kilawing Kambing, here are just a few of these tasty treats you’ve goat to try (pun intended)!
Any person who likes tomato-based stews’s mouth will water when met with this absolutely delectable kalderetang kambing. This succulent goat meat pairs perfectly with the classic savory flavors of kaldereta. Throw in some tomato sauce, onions, liver and carrots, and you’re definitely in for a feast! With goat meat’s gamey nature, it’s advisable to soak your meat in vinegar and salt before you start cooking. This not only tenderizes your meat, but takes away that almost earthy taste. And if you’re looking to spice it up? Peanut butter might just do the trick to produce flavors that are out of this world good!
But if it’s a sour broth you’re after, why not try this Sinampalukang Kambing? If Kilawing Kambing has a slight tartness to it, this takes it to a whole other level. The sour sampaloc as a main agent for the soup gives your meat that punchy taste with each bite. Plus, the broth is so refreshing you’ll have to physically restrain yourself from sipping down that whole bowl! Whether you’re using the meat, head, or entire body, this delicate broth is brimming with absolute delight.
Ready to make your Kilawing Kambing? Read on!
It’s time to make your tasty, hearty appetizer! After cleaning 2 pounds of goat skin and crushing 4 tablespoons of ginger, add both in a pot of boiling water. The goal here, as mentioned earlier, is to ensure that skin tenderizes. This could take about an hour, but feel free to check in every now and again to guarantee that texture you’re after. Satisfied? Once you are, remove the skin from the pot and let it cool down. Then, chop it into smaller pieces, and set it aside for later.
The next step in your Kilawing Kambing would be to combine your vinegar and sugar. Your sour and sweet components should mix well until you’ve diluted the sugar completely, after which you add even more ingredients. Fish sauce, minced ginger, onion, chili pepper, and ground black pepper — all of these go in to guarantee maximum flavor and satisfaction! Stir your Kilawing Kambing mix together, then put your chopped goat skin pieces in the same bowl.
Onion powder and 2 tablespoons of Knorr Liquid Seasoning are the last two to go in, adding an even fuller taste to your dish. Mix your Kilawing Kambing until you’ve blended all the ingredients thoroughly, then cover your bowl and refrigerate. After about 1 hour, take it out of the fridge — and voila! Your kilawing kambing is ready to be enjoyed.
Pair your dish with a cold drink of your choice and share and enjoy this kilawing kambing with your loved ones. Let us know what you think of this tantalizing and tasty native Filipino treat!
Boiled goat skin soaked in vinegar with spices
- 2 lbs. goat skin cleaned
- 2 tablespoons Knorr Liquid Seasoning Chili
- 4 tablespoons ginger crushed
- 6 tablespoons white vinegar
- 2 tablespoons ginger minced
- 10 Thai chili pepper chopped
- 1 onion minced
- ½ teaspoon onion powder
- 1 tablespoon fish sauce
- 1 ½ teaspoons sugar
- 2 quarts water
- ¼ teaspoon ground black pepper
Boil water in a cooking pot. Add the crushed ginger and goat skin. Continue boiling for 1 hour or until the skin tenderizes. Remove the skin from the pot and let it cool down.
Chop the skin into small pieces. Set aside.
In a large bowl, combine vinegar and sugar. Mix well until the sugar gets diluted. Add fish sauce, minced ginger, onion, chili pepper, and ground black pepper. Stir.
Put the chopped goat skin into the same bowl and then add onion powder and Knorr Liquid seasoning. Mix until all the ingredients are well blended.
Cover the bowl and refrigerate for at least 1 hour before serving.
Share and enjoy!
Calories: 196kcal | Carbohydrates: 5g | Protein: 28g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 187mg | Sodium: 737mg | Potassium: 531mg | Fiber: 1g | Sugar: 2g | Vitamin A: 60IU | Vitamin C: 17mg | Calcium: 31mg | Iron: 7mg