Ladies and gents, if you haven’t heard yet, then I’m happy to present to you: today’s world premiere of the Virtual Vegan Potluck-a world collaboration of food bloggers and their cruelty-free creations starting from appetizers to desserts.
For the occasion, I’m “bringing” a dish called Kilawin.
Perfect as an appetizer or “pulutan” (beer pairing) Kinilaw or Kilawin is a delicacy often found at Filipino parties with drunk uncles and grandpas…or in this case, a Virtual Vegan Potluck.
Kinilaw tastes refreshingly tangy, spicy, and savory. It’s known as the Filipino equivalent of Peru’s Ceviche. All ingredients are traditionally raw or uncooked unless it has pork instead of fish. For my recipe, I used oyster mushrooms.
Because mushrooms absorb flavors faster than fish, I cut back the acidity and added water to the vinegar mixture as opposed to using purely vinegar, then I marinated the mushrooms in the fridge overnight so they will tenderize. Anyway, here’s what I mean:
- 8 ounces oyster mushrooms, slivered
- 1/2 red onion, minced
- 2 tablespoon ginger, minced
- 2 pieces Thai chili, chopped (use more for extra spiciness)
- 1 cup white vinegar
- 1 cup water
- 2 tablespoon sea salt
- 1 tablespoon ground black pepper
- 1/4 cup calamansi or lemon juice
*coconut milk and tomatoes are used in other versions
- Mix all ingredients in a non plastic bowl
- Cover the mixture and marinate in the fridge overnight
- Serve cold as an appetizer
This Kilawin recipe is part of the Virtual Vegan Potluck, a celebration “bringing vegan food bloggers together to share a virtual potluck, linked by a blog circle – and our love of cooking, eating and sharing. Participating bloggers will post recipes – from appetizers to desserts – and photos on the day of the event. Non-vegans are welcome as long as they prepare a cruelty- and animal-free dish”. It’s organized and created by Ann Oliverio of An Unrefined Vegan.
It’s party time so go ahead and check what dish is in store before and after my post.