Kilawing sibuyas is a tasty side dish or relish for fried meat or fish but it can also be eaten as a viand because it already have flaked fish. This reminds me of atsara which is also used as a relish for fried fish or meat. Maybe you are wondering why it is called kilawin since kilawin dishes is not cooked and only marinated in vinegar? All I can say is some kilawin dishes, like for example pork kilawin, since pork is infested with parasites needs to be thoroughly cooked.
To make kilawing sibuyas; Heat oil in a carajay. Saute garlic and flakes galunggong over high heat. Push garlic and galunggong to one side of the pan and add onions. Saute until onions are transparent. Add vinegar, salt and pepper. Blend in the garlic and the galunggong. Add the siling haba. Boil uncovered for at least 10 minutes without stirring. To see the complete recipe with lists of ingredients in exact measurements, continue reading.
How to Make Kilawing Sibuyas
Ingredients
- 1/4 cup cooking oil
- 2 heads garlic crushed
- 1/2 kilo steamed galunggong flaked
- 1 kilo white onions sliced thinly
- 1/2 cup vinegar
- 1 tsp. salt or bagoong
- 1 tsp. black pepper ground
- 2 pc siling haba finger-like peppers
Instructions
How to make Kilawing Sibuyas:
- Heat oil in a carajay. Saute garlic and flakes galunggong over high heat.
- Push garlic and galunggong to one side of the pan and add onions.
- Saute until onions are transparent. Add vinegar, salt and pepper.
- Blend in the garlic and the galunggong. Add the siling haba.
- Boil uncovered for at least 10 minutes without stirring.
- Serve immediately. Serves 6.
