Foot and Fire

My friends and I decided to cook every sunday of August and FOR OUR NATIONAL HEROES DAY COOK-OFF today, I CHOSE KINILAW. I would like to think that our prehistoric cooking includes the KINILAW because we already have vinegar (we have coconut wine, remember?) and we are surely rich with fish (we are an archipelago, right?). I want to imagine that Lapu-Lapu and everyone before him liked to eat kinilaw. I tried researching and to my dismay, the Visayan entry in the Boxer Codex says that there is nothing interesting in cooking because the meals we had then is composed of boiled rice and dried fish. I'm not sure which Visayan area they landed but I wished they stayed on more to see variety in our prehistoric dishes and record them. If dried fish existed then, I'm sure the fresh fish is abundantly cooked and eaten too. I also chose this dish because my father always prepares this when he was still around but he uses small fishes and debones them one by one.  Since I only ...

Small Fishes Apple cider Vinegar Ginger, chopped finely White Onion, chopped Chile, sliced or chopped Salt and pepper Soak small fishes in vinegar and debone. Discard remaining vinegar. In a glass bowl, place the deboned fishes, ginger, white onions and chile. Add vinegar up to half part of the mixture. Season with salt and pepper. Serve chilled. Optional Coconut milk, ground peanuts and tomatoes may be added. Use cubed slices of bigger fishes like salmon or tangigue