. . . . . . . . . . . . . "Kinilaw"@en . . . . . . "Bottom: kilawen kambing"@en . "Le kinilaw (litt\u00E9ralement \u00AB mang\u00E9 cru \u00BB) est un plat \u00E0 base de fruits de mer crus, originaire des Philippines, similaire au ceviche. Il s\u2019agit plus pr\u00E9cis\u00E9ment d\u2019un proc\u00E9d\u00E9 de cuisson reposant sur du vinaigre ou des jus de fruits acides pour d\u00E9naturer les ingr\u00E9dients plut\u00F4t que sur un plat, car il peut \u00E9galement \u00EAtre utilis\u00E9 pour pr\u00E9parer de la viande et des l\u00E9gumes."@fr . . "El kinilaw (lit. en filipino \u00ABcomido crudo\u00BB) es un plato t\u00EDpico de la cocina filipina a base de pescado crudo, similar al ceviche.\u200B\u200B Adem\u00E1s del plato, se trata de un proceso de cocci\u00F3n que usa vinagre o alg\u00FAn jugo de frutas \u00E1cido para desnaturalizar los ingredientes, y tambi\u00E9n se puede usar para preparar carne o verduras.\u200B El kinilaw a base de carne (generalmente conocido como kilawin) es m\u00E1s com\u00FAn en el norte de Filipinas y utiliza carne escaldada y ligeramente asada (no cruda).\u200B Los platos de Kinilaw generalmente se comen como aperitivos antes de una comida, o como comida para picar (pulut\u00E1n) con bebidas alcoh\u00F3licas.\u200B"@es . . . . "16362"^^ . . . . . . . . . . "Kilawen, kilayen, lawal, biyaring, kulao"@en . . . . . . . . . . "Room temperature, cold"@en . "Seafood/meat/vegetables, vinegar, calamansi, onion, ginger, salt, siling labuyo, black pepper"@en . . . . . . . . . . . . . . . . . . . . . . "Appetizer" . . . . . . . . . . . "El kinilaw (lit. en filipino \u00ABcomido crudo\u00BB) es un plato t\u00EDpico de la cocina filipina a base de pescado crudo, similar al ceviche.\u200B\u200B Adem\u00E1s del plato, se trata de un proceso de cocci\u00F3n que usa vinagre o alg\u00FAn jugo de frutas \u00E1cido para desnaturalizar los ingredientes, y tambi\u00E9n se puede usar para preparar carne o verduras.\u200B"@es . "Kinilaw"@es . . "Le kinilaw (litt\u00E9ralement \u00AB mang\u00E9 cru \u00BB) est un plat \u00E0 base de fruits de mer crus, originaire des Philippines, similaire au ceviche. Il s\u2019agit plus pr\u00E9cis\u00E9ment d\u2019un proc\u00E9d\u00E9 de cuisson reposant sur du vinaigre ou des jus de fruits acides pour d\u00E9naturer les ingr\u00E9dients plut\u00F4t que sur un plat, car il peut \u00E9galement \u00EAtre utilis\u00E9 pour pr\u00E9parer de la viande et des l\u00E9gumes. Les kinilaw \u00E0 base de viande (g\u00E9n\u00E9ralement connus sous le nom de kilawin) sont plus r\u00E9pandus dans le nord des Philippines et utilisent de la viande (non crue) blanchie et l\u00E9g\u00E8rement grill\u00E9e. Les kinilaw sont g\u00E9n\u00E9ralement consomm\u00E9s avant un repas en tant qu'amuse-gueule (\u00AB pulutan \u00BB) avec des boissons alcoolis\u00E9es."@fr . . . . . . . . . . . . "Kinilaw"@en . . . . . . . . . "Philippine ceviche, kilawin, lataven"@en . . . . . . . . . "Kinilaw"@fr . . . . . . "Philippine ceviche, kilawin, lataven"@en . . "Seafood/meat/vegetables,vinegar,calamansi,onion,ginger, salt,siling labuyo,black pepper" . . . . . . . . . . . . . . . . . . . . . . . . . . . . . "Kinilaw"@en . "Room temperature, cold" . . . . . . . "14953848"^^ . . . . . . . . . . "Kinilaw (pronounced [k\u026An\u026A\u02C8la\u028A] or [k\u026A\u02C8n\u026Ala\u028A], literally \"eaten raw\") is a raw seafood dish and preparation method native to the Philippines. It is also referred to as Philippine ceviche due to its similarity to the Latin American dish ceviche. It is more accurately a cooking process that relies on vinegar and acidic fruit juices (usually citrus) to denature the ingredients, rather than a dish, as it can also be used to prepare meat and vegetables. Kinilaw dishes are usually eaten as appetizers before a meal, or as finger food (Tagalog: pulutan) with alcoholic drinks. Kilawin is a meat-based preparation method quite similar but not the same as kinilaw, though the names can sometimes be used interchangeably. It is more common in the northern Philippines and uses blanched and lightly grilled meat (not raw)."@en . . . . . . "1112630521"^^ . . . . . . . "Top: traditional fish kinilaw from Cagayan de Oro;"@en . "Kinilaw (pronounced [k\u026An\u026A\u02C8la\u028A] or [k\u026A\u02C8n\u026Ala\u028A], literally \"eaten raw\") is a raw seafood dish and preparation method native to the Philippines. It is also referred to as Philippine ceviche due to its similarity to the Latin American dish ceviche. It is more accurately a cooking process that relies on vinegar and acidic fruit juices (usually citrus) to denature the ingredients, rather than a dish, as it can also be used to prepare meat and vegetables. Kinilaw dishes are usually eaten as appetizers before a meal, or as finger food (Tagalog: pulutan) with alcoholic drinks."@en . . . . . . . . . .