CEBU, Philippines - It's called "caliente" in some areas of the country, in Luzon particularly; but in the Visayas and Mindanao everybody knows it as "kilawin." It's probably from the Visayan word "kilaw," meaning "to eat raw," that the name "kilawin" takes from. The dish is made from cow or carabao skin boiled for several hours until tender and easily chewable. There's also a version that uses goat's skin instead.
The boiled animal skin is then cut into strips, about two-inch long each, and then tossed with vinegar mixed with spices. It is often enjoyed as "pulutan" or finger food during drinking sessions. Some people, though, have it as viand to go with rice for a regular meal.
Those who want to try making "kilawin" at home, the following "caliente" recipe from www.overseaspinoycooking.com is a good one to do.
Ingredients:
• ½ kilo cow skin
• ½ cup vinegar
• 2 to 3 medium-size onions, peeled, chopped finely
• 2 to 3 thumb-size gingers, peeled, chopped finely
• 1 thumb-size ginger, crushed
• 2 to 3 red hot chili, chopped
• salt and pepper
Procedure:
1. Divide the cow skin into manageable slices.
2. Place in a medium size sauce pan. Pour in water to cover the cow skins. Bring to a boil and simmer for 2 to 3 minutes.
3. Remove from stove and discard the first boiling water. Rinse the cow skin in cool water to rid of the scum and put back in to the sauce pan.
4. Add in fresh water up to about 2 inches over the cow skins. Add in the crushed ginger. Bring to a boil and simmer for 2 to 3 hours or until the cow skins are tender and chewable but not overly soft. Add more water as necessary.
5. Now drain the boiling water and let the cooked cow skin to cool down. Cut the cooked cow skins into bite-size strips. Place the strips in a large bowl with lid.
6. Add in the vinegar then toss in the finely chopped ginger, onion and chilies. Season with salt and pepper to taste.
7. Replace the bowl lid and place in a refrigerator to chill before serving. Alternately serve warm.