Kinilaw is a Filipino raw fish dish similar to ceviche.    In this recipe we show a simple way of making this wonderful fresh dish. A perfect compliment to a day at the beach with a beer in hand. 

1 Kilo Yellow Fin (Ahi) Tuna (cubed) 
1 Cup Spiced Coconut Vingear (suka nga tuba)
1/3 cup Coconut Cream (Gata)
Kalamansi Juice from 2 pieces
1 Small Onion (sliced)
1 Tomato (chopped)
Thumb sized Ginger
1 1/2 teaspoons salt

1. Add salt, kalamansi, onion tomato and ginger to tuna
2. Mix well
3. Add coconut milk and spiced vinegar. Mix well.
4. 'Cook' the tuna in the vinegar for at least 10 minutes or until the    tuna starts becoming opaque.
5. Serve with beer and Enjoy

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Ingredients

5 cups sliced cooking bananas
1 1/2 cups white sugar
2 cups water
1/2 cup butter
1 cup brown sugar
1 1/2 cup all purpose flour


Procedure

1. Boil the water in sugar until the sugar is completely dissoved.
2. Add the sliced bananas and cooked covered until the syrup is completely absorbed and bananas cooked.
3. Stir once in a while to prevent bananas from sticking to the pan.
4. Cooked bananas will look transparent without any opaque spots
5. Transfer bananas to a buttered oven-proof dish
6. Prepare crumble by mixing brown sugar, butter and flour.
7. Rub with hands until the mixture resembles crumbs
8. Cover top of bananas with crumbly topping
9. Place the dish on a bigger tray before putting it In the oven. This is to catch any dripping that may spill over while boiling
10. Bake in 375 degrees Fahrenheit pre-heated oven for 25-30 minutes
11. Adjust the temperature to 400 degrees and bake until golden brown
12. Best served warm with a dallop of ice cream ​