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Kilawing Kambing Recipe


When we hear of the word Kinilaw or Kilawin, what usually comes to mind is a dish made of raw or uncooked meat, seafood, or vegetable soured in vinegar or citrus fruit juice. However in the Philippines, depending on what region and what meat are you cooking, "Kinilaw" or "Kilawin" can, sometimes mean, boiling or grilling the meat first before mixing it with souring agents. In Pampanga, for example, the pork is boiled and later mixed with vinegar. In Ilocos region, sometimes, the goat meat is first boiled and/or grilled before adding with vinegar.

Kilawing Kambing is a goat meat with skin and liver mixed with vinegar or kalamansi juice and other seasonings and spices. Practically, if goat meat is tough, then it needs to be boiled fist to tenderize before mixing it with vinegar and other ingredients of the dish. The meat of a goat with age more than 9 months old is tough and, therefore, needs to be boiled first to tenderize before grilling. "Chevon" which are 6 to 9 months old goats are tender and juicy and, therefore, can be grilled directly without boiling. "Cabrito" which are 4 to 8 weeks old goats are more tender and juicy than "Chevon". If you are given a choice, the goat meat of Cabrito is the best and most ideal for Kilawing Kambing.

The authentic recipe of this dish involves goat's meat with skin, liver, red onion, citrus (calamansi) fruit juice or souring agent like vinegar, salt and pepper, and chilies like Philippine bird's eye pepper (siling labuyo), and with optional ingredients of brain and bile or bitter juice extracted from the bladder or by squishing the grass in the animals' stomach. Usually, the goat's meat is grilled "rare", while the liver is grilled "medium". The recipe presented by R. Corpuz in comment #8 would have been complete if liver is added. Also, the recipe presented in this website is a modified version and, for other variations, some folks in Baguio, La Union, Dagupan, and Pampanga use additional ingredients such as soy sauce, ginger, garlic, wasabi, mayonnaise, and cilantro.

Possible origin of this dish is in Ilocos region where it is very popular and believed to have originated during the pre-Spanish colonial period. It is believed that this is an aboriginal dish invented by the Ilocanos using one of the old ways of cooking like grilling, use of citrus fruit as souring agent, and brain as cream to make the dish more appetizing and delicious.

Kilawing Kambing Images

@ comment #8 (below photo)

Kilawing Kambing Photo

Kilawing Kambing Ingredients

  • 1 kilo goat’s meat with skin
    • Preferred cuts are from the thigh, loin, neck and shoulder.
  • 2 big onions; sliced
  • 1 root ginger; cut in strips (optional)
  • 3 siling labuyo; chopped
  • Vinegar
  • Salt and pepper
  • Soy sauce

Kilawing Kambing Cooking Instructions

  1. Marinate goat meat in soy sauce, grill, then make small slices.
  2. Balance seasoning with vinegar, salt, and pepper according to taste.
  3. Garnish with onion and silling labuyo.
  4. Refrigerate, then serve.

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Comments (19)

kilaweng kambeng
Ou kmeng mga ilocano masarap talaga, ,,gawang ilocano:-D
#19 - jordan - 05/29/2015 - 02:42
Alang soy sauce na halo yan. boil, grill chop into fine pieces mix the other ingredients such as ginger, onion, chili(labuyo), pepper,salt ,vinegar or calamansi extract. that's it may kilawen ka na...
#18 - Thoresen - 01/28/2015 - 23:06
Mga sir nakasulat naman po modified eto. So hindi sya ilocano style
#17 - llenowynn - 12/22/2014 - 04:50
kilawen nga kalding
sa mga purong Ilocano na kagaya ko ilocos sur at abra ang kilawin na kambing ay WALANG SOY SAUCE....mas masarap pa pag may kunting papait na ilagay galing sa small mga ilokano mas masarap yung may amoy amoy pa lalo't may bilog na kasama sa inuman...
#16 - SPIKE - 07/23/2013 - 01:36
Ang mga ninuno ko original na taga santa maria ilocos sur...kaya cguro mahilig kami sa ilocano foods niramas nga warik warik na kalding ang gusto matutunan...the best! Ilocano version of wasabi....
#15 - armand - 04/27/2013 - 17:40
thats correct if you are original ilokano ginger and soy sauce doesn't include
#14 - kalding guyud - 03/06/2013 - 20:25
How about the Batangas version, CHAMPENY? Also similar to kilawin but a bit different and taste good also. Anybody there could share how it is done? Thanks
#13 - Owie Peñaflor - 10/31/2012 - 15:46
basta hilaw masrap:-O
#12 - marc daniel - 06/27/2012 - 21:11
kilawen nga kalding
i'm from ilocos norte,we prepare kilawen by:just burned and cleant, marinate goat meat in vinegar, grill till meat is brown,
grill also liver, cut into pieces, mix with vinegar, onion, ginger-cut into small pieces(tinadtad),kalamansi,salt to taste,papait-optional,NO SOY SAUCE.
#11 - leonel - 12/04/2011 - 12:59
i was born in cagayan(ILOKANO)and kilawin kambing is my favorite, but since we migrate to australia from 1991 never eat kilawin kambing again.i hope on my holiday this x'mas to phils.i will fullfil my dream, to eat kambing once again missed a lot.
#10 - marlon - 09/13/2011 - 01:57
Thank you
@ R. Curpoz of Santa Maria, Ilocos Sur. Thank you for sharing!
#9 - MyFilipinoRecipes - 09/09/2010 - 13:40
Kalding Kinilaw - Santa Maria, IS
-parboil goat meat to tenderize
-marinade goat meat with skin on
-grill until cooked
-small slices but bigger than vigan style :)
-mix with lemon, red onions, papait
-chopped fresh jalapeno (better than the preserved labuyo in the bolttle)
-salt to taste
(another option is the goat brain if available)
#8 - r corpuz - 08/26/2010 - 14:41
Kilawen a Kaldeng
Try this simple very Ilocano kilawen. Get a portion of meat with skin from the burned goat (burned either by dried coconut leaves or blowtorch). Boil a bit if you don't want it very raw. Make thin slices, then add calamansi and lasona (red onion). That would be it! Spices like siling labuyo, salt, and bile are optionals.
#7 - apo makoy - 08/25/2010 - 15:02
shinishare ko po ang recipe nyo sa page namin for OFW's.. salamat=)
#6 - em - 08/09/2010 - 19:10
kilawen na goat
actually kilawen recipe is regional and have variations. i'm an ilocano too and the old folks in our place in la union did it like this:

parboil goat meat with skin (taken from the burned goat). cut in small pieces then season with vinegar, salt (or soy sauce), and pepper. top with siling laboyo and sliced onion. add little papait (bile), then serve.
#5 - felix bautista - 07/23/2010 - 22:48
kilawing kambing
@ ed lucero - par excellent chef!

we marinated 3 slices of goat meat in calamansi, 3 slices of meat in lemon, 3 slices in lime, and 3 slices in soy sauce (all separate) + the pepper and garlic. We grilled and wow! all the version of his kilawen is deliciouso!!!

thanks a lot!
#4 - edgardo mammartek - 07/23/2010 - 17:46
You're right steve. we do not use soy for kilawen .
#3 - Lilian S. Patacsil - 07/11/2010 - 04:53
original ilokano kilawen does not include ginger and soy. And we use kamansi to taste while the vinegar is mainly used to marinate/cook the meat. Some use only kalamasi juice cause other some people don't like vinegar.
#2 - steve - 04/24/2010 - 14:00
kilawing kambing
Try to marinate goat meat with kalamansi or lime or lemon, soy sauce, ground black pepper and minced garlic before grilling it.I'just sharing you my experience in cooking.
#1 - Ed Lucero - 01/04/2010 - 23:40
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