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By Manong Monching
Ingredients:
5 lb.. Goat meat
2.5 lb. Goat’s skin
1.5 cup of chopped red
onions
1.5 cup of chopped ginger
1 cup of Kalamansi or
Lemon juice
Optional: goat brain,
liver, chili and vinegar (sukang iloko)
Add salt to taste.
Procedure:
1. Remove goat's skin
by burning with blow torch or dried bamboo grass
2. Scrape off burnt skin
3. Separate skin from
goat carcass
4. Set aside about 5
lb.. of meat
5. Broil meat to medium
rare or rare according to taste
6. Slice goat's skin
into small strips
7. Slice broiled meat
into small-bite size
8. Mix all together the
ingredients.
9. Add salt to taste
10. Serve with bottle
of beer or gin.
" Kilawen means to eat raw. Normally, meat is broiled just enough so the meat is not slippery when being sliced. How the meat is sliced, varies from one place to the other.
In Vigan, the slices are as thin as possible. If heated in a frying pan and turned to the other side (don't stir) before serving; they call it "Imbaliktad".
In the province of La Union, the slices are big and thick; sometimes described as "binalsig"- cut with axed. They claim, you won't have anything to chew if it's too fine.
Soak the
goat's skin in water as long as possible, to make it soft and easy to slice.
It's best to slice it last." Dante
F. Amores
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