The Best Kinilaw in the Philippines
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- Опубликовано: 31 май 2024
- Kinilaw is a Filipino dish that is made with fresh raw fish, vinegar, and spices. Vicente “Enteng” Lobaton is a master of making the best kinilaw and we are documenting his process and life story, He was born and raised in Sagay City, a small quiet town outside Bacolod City in Western Visayas that boasts of one of the richest marine resources in the country. Enteng made the most out of what he had around him and made kinilaw out of everything that he could get his hands on, resulting to the mastery of his specialty dish.
Witness the “Kinilaw Master” in his element at his restaurant, Enting’s Special of Sagay, and watch how he makes his staple kinilaw dishes from start to finish. This is only the second video from our food adventures in Negros Occidental! Stay tuned for more!
Special thanks to:
LGU Sagay City
Sagay City Tourism Office
Dr. Melbert P. Libo-on
Ramon Uy Jr.
Jump to:
(0:00) Intro
(1:42) Enting
(7:40) Making Kinilaw
(12:00) The Future, Outro
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We are looking for collaborators, content producers, brands, and anyone who has a story to tell. Email us at hello@thefatkidinside.com
The Fat Kid Inside Studios
Erwan Heussaff - Founder
Kashka Gaddi - Content Producer
Eamonn Quizon - Cinematographer
Edel Cayetano - Story Producer
Harold Singzon - Story Producer
Mary Lournette Baligod - Story Producer
Kleo Balares - Editorial Producer
Hans Rivera - Multimedia Producer
Julius Rivera - Camera Operator
Steven Sune - Editor
Lorraine Santos - Editor
Dana Blaze - Editor
Ivan Christian Cocjin - Editor
MK Tayona - Editor
Martin Narisma - Food Editor
Kathryna de Bustos - Content Manager
Chester Velasco - Production Assistant
Kevin Amponin - Production Assistant
Dustin Dagamac - Colorist
Sofia Paderes - Graphic Designer
Kim Manuel - Graphic Designer
Roanne Salvacion - Accountant
Donalyn Aranda - Accounting Assistant
Social Media:
/ featrmedia
/ featrmedia
/ featrmedia
/ erwan
/ erwanheussaff
I love FEATR especially Erwans vlog I'm a fan and an avid follower, Im sure Tatay enting's Kinilaw is really good no doubt at all, however the note that "only few cooks kinilaw in the Philippines" is wrong, in fact as a Mindanaon, Kinilaw is a staple food for us, from tawilis to bariles we used it for kinilaw and even pusit; we even used ingredients like tabon-tabon which can only be sourced in Mindanao. this recipe is an heirloom for us which was perfected thru time, even before the time of our great grandfathers, just so you know, the best kinilaw can be found in mindanao, if bacolod is known for chicken inasal, I can say kinilaw is for Mindanaon.
In our trips, We've had some very bad kinilaw, some basic kinilaw, some ok tasting kinilaw, some good kinilaw and very few great Kinilaws. This is one of those great ones. I'm sure there are great ones in Mindanao as well, but you can't claim that all of them are great. Form the selection of fish, to how it's cut and sliced, how the other ingredients are prepped and the type of vinegar etc. Are used, all of this affects the final flavors. So it just so happens that this is one of the best we've tried. It doesn't mean that there are no other good ones or discredit other people :)
We've cooked and tried Tabon Tabon, Yes it's good, but we personally don't think it should be used for every type of seafood, sometimes it's important to really taste the freshness of the fish and not neutralize it.
"We don't have many people who know how to do that" this simply discredit all mindanaons whom i believe almost everyone here know how to prepare kinilaw. literally you can ask from all walks of life here if they know how to cook kinilaw especially Fathers or Tatay's. and Yes they do. The technique of preparing kinilaw varies from where are you came from, I don't believe theres a "bad kinilaw" they are all unique and tasty regardless on how they were prepare. I agree the taste and preference is subjective but all kinilaw is good as long as the fish is fresh, my grand father is a fisherman when I was youn I used to go with him and our kinilaw in the middle of the sea is simply as the fresh fish suka and asin, straigtforward but still tasty.
Nonetheless, still kudos to you guys for always making the best content here in YT. I'm a fan since then. ❤
Tatay's kinilaw may be great but the moment he added sugar I know this is not for me. Tabon-tabon and Biasong are the best for kinilaw. The best kinilaw is in MINDANAO.@@featrmedia
His skills are undeniable, but his humility makes him a great person. He deserves to be known with his craft - clearly, his passion is on it! ❤❤
Pag hilom da, taga dri man baya ka
I'm the type of guy who usually travels not because of sceneries or good beaches, but for the culture and food. And after watching this feature, alam ko na kung saan next trip ko.
Kudos to FEATR for their efforts in promoting Filipino cuisine, culture, and traditions. This documentary is precisely the type that younger Filipinos should watch. I sincerely hope that you will consider collaborating with @Gayyem Ben in your upcoming episode.
Negros Occidental is very underrated in terms of food cuisine. It does not get a lot of tourism but has one of the best food the entire country has to offer.
- Bacolod inasal, kansi, piayaya and has one of the best takes on sisig
- Silay (underrated in terms of food. Emma’s empanadas alone can rival a lot of famous ones, still one of the best buko pies out there)
- Manapla’s puto
- Sagay’s chicken inasal which rivals Bacolod. In Old Sagay, there’s another one there that cooks it the way Enting’s used to do and is also supreme. Kinilaw, best squid rings, and their lechon is the BEST.
- Guimaras
If you’re someone that hates Cebu’s salty lechon, Sagay and Bacolod’s are a revelation. You won’t ever taste anything else again.😂
Sisig orig is in Pampanga
@@alphiegarcia7264who knows...
Hello po, hindi lahat ng lechon sa Cebu are salty as you claim. May iba-ibang luto ng lechon here in Cebu Provinces not just Cebu City's lechonan (wag mong lahatin) especially if you haven't even gone to different locations. There's Talisay City's, Carcar's, Guadalupe's, and Daan Bantayan's. Even our suki of Lechon Kawali in the South- Ibo, Toledo City has a different templa and is guaranteed not salty at all, we prefer them not salty. I understand you want to promote and boost something, but be it knowledgeable ka naman, po. I understand you probably has a different taste preferences, but from your statement you have downright biasness 🙂.
Just simply enjoying your stories for years now, never thought that the pride of our city will be featured in your channel. Kudos for putting these kind of stories to your platform.
Thanks for supporting!
🎉❤
This is what our gov't should be promoting more. I know I am not the only one who thinks that our country's promotional agencies is sleeping on Erwan and team. The videos they produced even from the past are topnotch. Still glad that there are people who promotes Pinoy culture and tradition with passion.Kudos!
I totally agree. The food presentation actually look appetizing.
Awesome I also consider myself as kinilaw expert of Mindanao! The use of suwa and tabon tabon is only in Cagayan de Oro City❤The use of pepino is originally from Davao! Here in Texas they call it ceviche❤ My Texas kinilaw version has pineapple, mango , pepino and jalapeño in place of sili❤
I never thought that a food content could be this interesting. It was a feast for the eyes and a story so inspiring. Kudos to the creators!
Thank you so much!
I am born and raised in Bacolod and I've had countless chicken inasals and Enteng's is the best chicken inasal I've ever eaten.
Incredibly moist and tender, walang katapat! However, my friend told me that It has to be Enteng who must be manning the grill in order for the chicken to be very juicy, otherwise, you may not experience the grilled perfection Enting does with the chicken inasal.
It's heartwarming to see such a deep appreciation for the wisdom and guidance passed down from one generation to the next. Well done, Mang Enting!
Ang kagandahan ng Feater hinahayaan nila mag narrate ang mga iniiterview nila. Like own words lang lahat. Di scripted. Grabi they deserve to have tv shows like this.
The best thing about him - his humility and graciousness in sharing the "secrets" of his trade.
Grabe talaga content ng featr. Makes me love and appreciate the filipino cuisine more
FEATR always finds the best souls and stories to tell and boy they do it extremely well.
The only long form content cfreator who knows how to properly present a town/city. Salamat Erwan!
The FEATR team is really setting the standard. You guys are freaking awesome.
Acknowleding that the talent he has is from God and his willingness to share it to anyone who wants to learn from him is amazing. 😊
Enting's kinilaw is one of the best (if not the best) in the PH! Looking at how he chooses his ingredients, the way he fillets the fish or any seafood, straining kalamansi with just his hands, and using the secret vinegar sauce that gives it a unique taste makes it quite obvious that he is a master of the ceviche. Their kinilaw and grilled food are my childhood favorite but too bad they no longer have a restaurant here in Bacolod. Hope they open a branch here in Bacolod city again.
Been living here abroad for a while now and I have been missing kinilaw, this episode is just pure nostalgia.
In mindanao we always have kinilaw whenever there is a fresh yellow fin tuna or tamban around.
Watching this makes me miss home, like you wanna be transported in an instant and be surrounded by the warmth of comfort foods and family😢
WOW! IN MY OPINION, ISA ITO SA BEST EPISODE NG FEATR. ANG GALING!
Wow! How I wish I still have the strength to visit Sagay and taste all the food that Enting is serving. This is a very unique experience for us Filipinos who craves for food like these. Praying for his long life and physical and spiritual strength. 🙏❤️🤩
I want to visit Sagay, because of this episosed. The Resto, so clean, the foods really mouth watering, the nature so relaxing. See you on December Sir Enteng. Thank you FEATR, sir Erwan❤
Let us know once you try and thanks for watching!
Know Mark and his father personally. Very good food before covid they had a restaurant in Bacolod but have now moved everything back to sagay great food and lechon most of all great people.
Simple creation and yet created an art...hope his children will continue his legacy and inspire more filipinos.. mabuhay ka mang enting and family.
It's amazing how in this feature we get not only a glimpse into the culinary artistry of Enting Lobaton but also a fond memory of Doreen Gamboa-Fernandez. Great piece, FEATR!
This is so heartwarming! Makes me wanna drive to Sagay right now and eat at Entings!
Every kinilaw have difference style, dahil taga Gensan ako, Kinilaw din ang isa sa maipagmamalaki namin. Kudos kay tatay. Godbless.
In Siargao most of the people also know and love kinilaw, thank you for this content.
Sugar po yung nagdadala sa flavor ng kinilaw. Without the sugar, strong yung flavor ng vinegar & also don't miss the kalamansi, it added to the flavors. And lastly the freshness ng isda yung pinaka importante sa kinilaw. 😊
"Maski sino gusto magpaturo, hindi naman atin ito e binigay naman ng Diyos sa atin e bakit hindi natin i-share"
-Manong Enting
My most heartfelt gratitude to Erwan and everyone behind Featr for sharing stories like that of Tatay Enteng’s kinilaw in Sagay, his craft is such a gift to the Filipinos. I am in the middle of reading Tikim by the late Doreen Fernandez, while thousands of miles away from home. For me, Filipino food is more than just filling one’s stomach while sharing meals, it is filling one’s soul with stories and histories of what’s on one’s plate. You have shown us exactly this time and time again; I am sure Ms Doreen Fernandez will be proud of what you’ve accomplished thru your channel.
Missing my birth place and hometown. I remember during my grade school, whenever we have family celebration, we would go to enteng's. I miss their inasal and fried chicken. Not to mention their chicken oil which we would usually ask for take out. Can't wait to go back to Sagay and have. taste of Enteng's food again. Thank you for featuring their food.
i'm glad you guys are finally branching out & going towards the middle of the country...
can't wait for you guys to hit Cebu -- where i grew up.
It's impressive that he's passing to his kids the importance of hard work and dedication ❤❤❤
Oh my,, n miss ko n nman Ang Western Visayas dahil sa sarap Ng mga pagkain,, yummy 😋😋
Thank you for amplifying stories like Enting’s. it’s so inspiring and makes me want to see the rest of the country too. Kudos to your team 🙏🏻❤️🩹
This is just a beautiful video. The content, the clips, the music, the narration, everything just have top notch quality.
Wow, thank you for watching!
Erwan and the amazing FEATR team, please make a lot of videos like this. This is like the Chef’s Table Philippines ❤️ The cinematography, sound scoring, colors and everything! Excellent work. I am proud to be Pinoy watching stuff like this! Mang Enting is a Legend!
Long live enting.filipino foods is great.i wish maka kain Ako s restaurant mo..❤
The best kinilaw in the Philippines every time I visit the Philippines I will stay in Sagay for 2 months and eat at enting 3x a week . He gave me his recipes for kinilaw.
I love kinilaw...miss ko tuloy Papa ko 😢
Galing again, FEATR! 🎉 Tatay Enting, pupuntahan ka namin soon ❤
Tag us when you visit!
Wow! Love the simplicity of the Kinilaw! Saw this video at this hour!
Such a beautiful story.
You can see the simplicity in the recipe and confidence in showing their craft. Proud Ilonggo here!
Mga ilocano kinikilaw lahat,pati karne po kinikilaw namin 😋👌
I came from Mindanao and tried different version of kinilaw. Im sure tatay's kinilaw taste good but I've known a lot of people who can make the really good version of it and I myself made my own version who other people says its the best they ever tasted 😊
Nakaka amaze lang nuh, na yung iba may pa secret.x pa, si tatay, willing mag share ng knowledge, sana all, jud.
ALL THOSE SHOTS ARE SO AMAZING! THANK YOU FOR SHARING I ENJOYED EVERY MINUTES OF THIS VIDEO..
Bucket list addition. thanks FEATR.
Same as my Lola's recipe for kinilaw. Best one I made was Flying fish from the boat 4am to 5am, indescribable sweetness from the fish. Thank you Enting and FEATR!
Mr. Enting knows what he was talking about…gives you rationale why those ingredients he uses are being added or applied…This Gentleman Is A Real Treasure. Philippines Should Recognize Mr.Enting.🍻
Thank you for featuring Tito Enting story. Sagaynon is soooo proud of him.. ❤❤❤❤
This is a brilliant mini documentary, so beautifully edited & presented. I thought I will miss Erwan's voice and remarkable storytelling & edible history lesson. I love how Enting reminds me of my Lolos and Lolas from Iloilo and Bacolod who prepares the best kinilaw dishes . Now I understand why I love seafood more than meat since I was a little girl. I admire Enting and his family's business philosophy. They are so humble, simple and so inspiring. Congratulations to FEATR for always showcasing our most underrated yet unique regional specialties. I am anticipating more distinctive culinary journey through the Philippines' 7,100 plus islands! Mabuhay !!! ❤💙❤
beautiful story!
Enting's here in sagay city the best gid ya..😚☺️👍👍👍👌👌🙏💪👏❤️🙏🙏👌👌👍👍👍👍
Soooo inspiring. Thank you for this!!!
Absolutely Amazing 👏👏👏👏👏👏👏👏
Astig! I really love watching locals being featured this good.
Very interesting makatikim nga kapag magawi Ng sagay..its amazing 😮
Awww, nakaka-proud maging ilonggo at Pilipino. ❤️🇵🇭
But Sagay is not Ilonggo, it is Bisaya. They speak Bisaya. Didn't you notice that he was speaking Bisaya?
Yes ilonggo and bisaya po dyan sa sagay. Kung tawagin namin sasak-sinagul hehe.. sagay to escalante mai mga bisaya po dyan
Another to add to the list of places i will soon visit. Thanks Erwan, you keep finding these legends of Philippino food and share them with us.
These kind of contents. Kudos, FEATR!! Bringing out the best of the Philippines ❤❤
Sagay's Pride. 🎉❤
wow, just wow
kinilaw is my favorite ulam like #1 nothing beats it for me... pinapanood ko palang naglalaway na ko 🤤
BEAUTIFUL.
Ga laway ko sa kinilaw dayon Mais na kanin solve🤤😋
The way he did it makes the food great
Interesting and inspiring ❤❤❤
loving every food documentary from FEATR
Wow sarap nman mga kilawen or kinilaw na yan nka ka miss food trip dyan pinas msarap din ang kinilaw na bangus Watching From USA
great documentary! well executed of the story, visually on point - well done to the featr team!
good job Featr for capturing the true essence and art of the ilonggo Cuisine .
My no. 1 favorite among many Filipino foods is Kilawing Isda. I'm from Palimbang Sultan Kudarat and most of our fishermen in there catches "Isdang Bangsi" or Flying Fish. Goodness, sooo delicious for my mouth and dila...
I went to sagay last year. It was the place of my ancestors. Gusto Kung bumalik at matikman ang restaurant ni enting. Go sagay!
Thanks for this feature, erwan! Galeng! Pinoy pride to.
It's so nice to know all of this❤
Love this!!!
What a remarkable story ☺️
The best youtube chanel
Namit gid!proud Negrosanon here🥰
Thanks Featr for featuring gems like Vicente.
It so heart warming, GRABE yung mga content nio
Mas lalong
Wow! Well done featr for finding another Gem in the Visayas! Love it! Beautiful fam heirloom ❤
how did i get emotional by watching a food video? so very well made. I hope to eat at Entings one day 🙏
The best FEATR good job nkarating kayo sa sagay city,❤😊💪💪👏👍👍👌👌🙏🙏🙏
OMG I need to visit him! I love Kinilaw
You live you learn and pass it on!
So unselfish mang enteng is. ❤️
Our cuisine has long been overlooked and underestimated. The sheer reverence they showed for their craft made me assured that none will exit their restaurant not proud of the Filipino Cuisine. It warms my heart that we have Sir Enting and Sir Mark who will raise a plate of Kinilaw for people with hungry stomachs and souls.
Missed Entengs Resto in Bacolod. Their deep fried chicken is my comfort food.
Nkaka miss din ang sagay 3 yrs din ako jan dati.. Magandang lugar
Love this episode 🥰
I love this story. I know it takes a lot of effort to curate this type of content…keep them coming. Well done FEATR. I come from Cebu and we have many varieties of kinilaw including fish, seafood such as sea cucumber, seaweed such as guso and lato, veggies such as puso ng saging and langka, and many more. I would like to see how other regions prepare their versions of kinilaw.
Sarap, isa sa paborito kong pagkain.
Hello !so nice to see you & Eding. last May 2023.
The best chicken inasal in the world the I’ve always.
Miss ng mga bata.
God bless your business with family🙏❤️🙏
Ginalaway ko sg kinilaw mo Ting⭐️⭐️⭐️⭐️Best regards,Ambi from Calgary 🇨🇦
ganda ng montages, galing ng story telling 👏🏻
If youve watched some of chef jp anglo's old vlogs years ago, enting's son cooked the lechon for his family because chef said enting makes the best. Nostalgic.