This is "kilawen a kalding" ("kilawing kambing" in
Tagalog) or goat's singed/burnt skin and grilled meat and liver chopped
and spiced and made into a kind of "salad." An Ilokano dish, it is kind
of "exotic" to others but is a popular goat dish throughout the
Philippines. What's distinctly Ilokano about it is that Ilokano folks, used to bitterness, err, bitter food, usually season it with the goat's bile or the pespes (extract of the undigested grass) itself.
And this is the meat and the liver, slightly grilled and so it's succulent and sweet:
Chopping time!
Chopped goat goodies:
And spiced with onions, ginger, salt, some vinegar (calamansi juice is more preferred), chili if you prefer it really spicy, and pour in some bile or pespes and thoroughly mix the whole lot and it's ready. This is the best for pulutan or finger food for drinks!
Let's
take a look at the mystery of this authentic Ilokano delicacy... Here's
the goat's skin/hide, its hair singed, cleaned, this is slightly boiled
to tenderize the hide:
And this is the meat and the liver, slightly grilled and so it's succulent and sweet:
Chopping time!
Chopped goat goodies:
And spiced with onions, ginger, salt, some vinegar (calamansi juice is more preferred), chili if you prefer it really spicy, and pour in some bile or pespes and thoroughly mix the whole lot and it's ready. This is the best for pulutan or finger food for drinks!
Related dish:
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