Glossary K
The food glossary +++ Popular Articles: 'Kamias', 'Kalamansi', 'Kasubha'
Kinchay is a Filipino term for asian celery. Kinchay is also said to be a Chinese Parsley, the flat leaf variety of Parsley and not the one with curly leaves.
Kinchay is used in the Philippines in several ways, but I can remember that my mommy used the leaves only to garnish her Pancit Bihon (Rice Noodles).
In Germany, I used it a lot, but the variety with curled leaves as shown in the Picture below.
Kichay is usually mistaken as Wan Soy (Coriander/Cilantro) as they look alike in so many ways. So as not to make mistakes, I always get a small part of a leaf and smell. It is really the smell that one can recognize if it is a flat-leaf parsley or a Coriander/Cilantro as Corianer/Cilantro has that very Special smell different from Kichay (Chinese Parsley)
Kinilaw is a traditional Filipino dish known for its fresh and vibrant flavors. Often compared to ceviche, Kinilaw features raw seafood or meat that is "cooked" using acidic ingredients like vinegar or calamansi juice. In this article, we will explore the significance of Kinilaw, its culinary applications, any potential risks associated with its consumption, historical insights, and legal considerations, if applicable. We'll also touch upon similar dishes from different culinary traditions.
Deutsch: Fisch-Ceviche / Español: Ceviche de pescado / Português: Ceviche de peixe / Français: Ceviche de Poisson / Italiano: Ceviche di Pesce
Kinilaw na Isda in the food context refers to a traditional Filipino dish similar to ceviche, consisting of raw fish marinated in vinegar or citrus juices such as calamansi (a small, sour citrus fruit native to the Philippines). The acidity of the marinade "cooks" the fish without heat, resulting in a refreshing and slightly tangy dish. Kinilaw na Isda is seasoned with salt, pepper, and sometimes chili peppers for heat, and enhanced with other ingredients like onions, ginger, and sometimes coconut milk, adding layers of flavor and texture to the dish.
English: Kiniler / Deutsch: Kiniler / Español: Kiniler / Português: Kiniler / Français: Kiniler / Italiano: Kiniler /
Kiniler refers to the Pangasinan term for what is commonly known as Ginataang Bilo-bilo or Ginataang Halo-halo, can be as simple as rice balls and diced cooking banana called Saba in the Philippines, cooked in Gata (coconut cream) thickened by ground glutinous rice. It can also be made from a stew of different fruits, such as: Kamote (sweet potato) in three colors (white, yellow and purple), Cooking banana called Saba, Langka (jackfruit), even Buko (young coconut) and Mais (corn) and flavored with Anise. Kiniler can be multi-textural (1) soft and sticky (when it is made from small marble shaped sticky rice called Bilo-bilo), crunchy (when it has Langka and Ube, jackfruit and purple yam ), chewy (Sago -Tapioca balls and Saba), mushy (Kamote or sweet potatoes). Pangasinan is one of the Provinces in the Northern part of the Philippines