Tilaw of Davao Kinilaw

by Vince Millora, Francis Quenzon, Yan-yan Sabuero, Paula Yap  

  Kinilaw is a dish that a lot of Filipinos enjoy eating. It is prepared in various ways and differs from place to place. Because it is prepared differently in Davao, I decided to have a “tilaw”, a visayan term for taste, and I found out that it is different from other kinilaw that I have eaten before. I love to eat kinilaw not only because of its taste but also because it brings back the memories of the people and the fun we had while eating the dish. The simplicity of the dish and richness of its taste reflects the simple people of Davao and the prosperity of their place. Furthermore, Davao’s kinilaw has a unique color which is slightly whiter than the usual and is more vinegary with a little tint of spiciness which makes the dish truly a Davao delicacy.

     The sight of fresh kinilaw is indeed very inviting. Just the mere sight of it is enough to make your mouth water from its savory looks. At first glance of it, it looks quite plain and simple based on its white to a bit reddish-purple colors of the raw fish and its onion-ginger dressings sprinkled all over the dish. But for those who have tried its delicious spicy and sour seafood flavour, one cannot resist its tasty temptation. Davao kinilaw is distinct since it focuses more on the sour, tangy, and a little bit spicy aroma of the fish. The plating is very simple and messy: the raw fish (malasugi) soaked in coconut extract and vinegar, cubes of onion and ginger are usually scattered all over the plate and for a taste Dabawenyos crave for, they use Pinakurat vinegar: a spicy and hot yet very irresistible vinegar. Mixtures of different herbs, spices and additional flavours like onion, ginger, radish, cucumber and green mango can be seen added to the fresh and sumptuous raw fish make it very appealing and attractive for Dabawenyos. It is indeed a feast for the eyes.

     When it comes to the smell of the kinilaw, I could say that it is distinctly Davao because the aroma is much stronger. In fact, even if I were blindfolded, I could say that it is a kinilaw. It also has langhap-gutom factor. The aroma of the vinegar and of the spices especially the ginger which invades the air embodies the whole scent of the dish; you will really become hungry and strive to eat it once you had a whiff of it. Hence, one can say that a kinilaw came from the city of Davao just through the smell of it.