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Tamilok
A chilled tamilok kinilaw dressed with coconut vinegar, calamansi, onion, and chili; this traditional preparation uses no heat.
15 minutes · Serves 2
Ingredients for Tamilok
- 250 g prepared, cleaned tamilok, kept chilled
- 1/4 cup coconut or cane vinegar
- Juice of 2 calamansi
- 1 small red onion, thinly sliced
- 1 small chili, finely sliced
- A pinch of salt
How to cook Tamilok
- 1.Keep the prepared tamilok chilled and drain any excess liquid.
- 2.Mix the vinegar and calamansi juice with the sliced onion, chili, and a pinch of salt.
- 3.Toss the chilled tamilok with the dressing in a clean bowl and refrigerate for 10 minutes.
- 4.Serve immediately while cold, with the dressing spooned over.
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