Thursday, April 17, 2008

"Kilayin & Tuyo Rice"

Two days ago, my hubby, a friend and I, attended the JMK (Julius Maggi Kitchen) free cooking demo class. I just would like to share two of the many recipes I've learned, in which I tweaked a little to my own taste preference.

According to JMK, "Kilayin" is Pampanga's version of "Kilawin"; the meat is marinated in vinegar and soy sauce, then, braised to its tenderness and full-flavor. As for the "Tuyo Rice", it is my opinion, that it is another way to serve the usual fried tuyo, fried rice and chopped tomatoes.

Good for 5 servings.


for the "Kilayin"
  • 1/2 kilo pork shoulder (kasim), cut into thin strips
  • 1/4 kilo pork liver, cut into thin strips
  • 1/2 head garlic, finely pounded with some skin on
  • 1 pack (8 grams) all-in-one-seasoning
  • 1/2 tsp ground black pepper
  • 1/2 cup vinegar
  • 1/4 cup soy sauce
  • 1/4 cup cooking oil

for the "Tuyo Rice"
  • 2-1/2 tbsps & 4 tbsps cooking oil
  • 6 pcs (50 grams) salted fish (tuyo)
  • 1/2 head garlic, finely pounded
  • 2 medium (70 grams) tomatoes, diced
  • 5 packed cups cooked rice
  • 1 pack (8 grams) all-in-one-seasoning
  • 1/2 tsp iodized coarse salt
  • 1/4 tsp ground white pepper


In a deep heavy bottom pan or wok, put all the ingredients for "Kilayin". Mix. Cover. Stand aside.

Meanwhile, mash cooked rice until grains separate. Lightly fry the tuyo in 2-1/2 tbsps of oil. Let cool, then, shred. Removing the scales and head. The shredded tuyo will render 1/3 cup. Lastly, prepare other ingredients.

Place the pan with the marinated meat over medium-high fire. Cover. Bring to boil without stirring. Let it boil for a minute before opening the cover. Mix. Lid on back again. Decrease fire to low, simmer for 25 minutes. Remove cover. Increase fire to medium-high and let all the extra liquid evaporates. When dry, add oil. Stir-fry for a minute. Serve over "Tuyo Rice".

Meanwhile, In a wok over medium-high fire, heat moderately. Put 1/4 cup oil and garlic. Saute until garlic is light golden brown. Follow the shredded tuyo. Stir-fry until aromatic. Add the tomatoes. Cook for 10 seconds only. Put in the mashed rice, all-in-one-seasoning, salt and pepper. Mix. Cook until rice is fluffy.

Serve hot or top with "Kilayin"


Pinay Jade said...

Mmmmm this really makes me hungry right now.I think I'm gonna make some garlic rice and tuyo right now....*drooling*

Great site,I'll add u to my list.

Have a great weekend!

Pretty Life Online said...

hmmmm, now I am hungry! ha!ha!ha! I got message in my blog for you guys!!! I hope you can drop by.

Babette said...

Thanks for sharing the recipe for Kilayin, I might try this. Does it taste like Tapa?
Definitely Maybe!
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