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Kilawing Labanos

Kilawing labanos is a Filipino stew dish featuring thin slices of labanos or radish and chicken lever, in a gravy made out of garlic, onion, soy sauce, vinegar, lever spread, pepper, sugar and tomata sarsa. You might love kilawing tuna and kilawing pork, but don’t forget about our kilawing labanos! With labanos as the star ingredient, you can experience the veggie goodness of the kilawin without guilt. Best partnered with some hot steaming rice. Yum!

Kilawing labanos batangas-style or from laguna is one of my favorite versions of kilawin made of labanos. So, instead of going for ensaladang labanos, you may want try this very simple recipe. Here are the ingredients for kilawing labanos.

Kilawing Labanos Recipe

Ingredients:

  • 1 kilo radish
  • 300 grams chicken liver
  • 4 cloves of garlic
  • 1 medium onion
  • 2 tablespoons of soy sauce
  • 3 tablespoons of vinegar
  • 2 tablespoons of liver spread
  • Pepper to taste
  • Sugar to taste
  • ¼ cup Mang Tomas sarsa

Directions:

  1. Prepare and wash the radish. Peel them one by one and then slice thinly. Transfer them to a bowl and then add some salt. Gently massage the radish and then let them sit for 15 minutes.
  2. After 15 minutes, drain the water that has come out of the radish. Rinse the radish twice to remove the salt.
  3. Heat some oil in a pan. Add the garlic and onions and then saute for a few minutes until aromatic. Add the chicken liver (and/or ground pork) and saute until it changes color.
  4. Add the radish and the vinegar. Do not stir for 2 to 3 minutes.
  5. Stir a bit and then add the liver spread, soy sauce and pepper. Stir until well combined. Cover the pan and let it simmer for 7 to 10 minutes.
  6. Do a taste test and adjust the taste using sugar. Turn the heat off.
  7. Transfer the kinilaw na labanos to a serving plate. Enjoy this with a lot of hot steaming rice or with some ice cold beer. Yum!

What is Labanos

Labanos is a type of root vegetable which is very common in the market. It is white and long with a pointy end. In other countries, their labanos appears round and some of them are purple in color.

I am a bit surprised that not anyone knows about it (especially the younger ones). Labanos, or radish in English, became much popular when Filipinos enjoy the samgyupsal with pickled radish on the side. It is crunchy when raw and very soft when cooked. Ever since the world began, labanos has been enjoyed in different dishes like kilawin, ensalada, ginisa, atsara and many more.

Kilawing Labanos with Atay

The labanos I used for the cooking recipe is another veggie I was able to harvest from the garden. I’m really getting good with planting! Nothing is better when you plant, cook and eat your own food!

I was thinking to add these labanos to my ginisang gulay but I thought of cooking them as kilawin. My last kilawing labanos was years ago! Kilawing labanos is a very good dish to cook if you’re getting tired with the salty dishes. This dish is kilawin, in which sourness from the vinegar is the predominant taste.

Most of the popular kilawins are made with fish and meat but nothing beats kilawin which is made with veggies. I can never think of any kilawin dish which is made from veggie other than labanos. Kilawing labanos batangas style is anothe popular version of this dish.

Kilawing labanos is best served during lunch and dinner together with some rice. But if  my memory was right, I remembered some kilawing labanos eaten as a pulutan. Very healthy yarn? If you wanna know how to make some kilawing labanos laguna at home, read and follow the simple steps below. Happy cooking!

How to Cook Kilawing Labanos

Kilawing labanos is one of the best labanos dishes you can ever taste. Now let’s turn this simple and white veggie into one of the best veggie dishes!

Let’s start by preparing the labanos. If you harvest the labanos like me, make sure to clean them well, removing any soil. Then, peel them gently and slice thinly.

When the labanos is prepared, place them in a bowl and add some salt. To make sure that it will absorb all the flavors later, we are going to remove excess water to it with the help of the salt. Allow it to sit for a few minutes and then remove the water. There may be some salt left in the labanos so rinse them atleast twice.

To start cooking, saute the aromatics followed by the chicken liver. You can also use ground pork if you’re not much of a fan of chicken liver. Then, add the radish and the vinegar. Do not stir! Allow the strong taste of the vinegar to evaporate first. Stirring them too soon might give your dish a raw vinegar flavor (You won’t like it for sure!)

The last step is to add the seasonings. In this recipe, I used liver spread, soy sauce and pepper. No more salt since the labanos is salty enough. Add some sugar to balance the taste. And it’s done!

I really love having my kilawing labanos as a rice topper. But I heard some people eat this as a pulutan?? How healthy naman is your pulutan!! Enjoy!

Kilawing Labanos

Course: Filipino Recipes, Vegetable Recipes
Servings

8

servings

Ingredients

  • 1 kilo radish (labanos)

  • 300 grams chicken liver

  • 4 cloves of garlic

  • 1 medium onion

  • 2 tablespoons of soy sauce

  • 3 tablespoons of vinegar

  • 2 tablespoons of liver spread

  • Pepper to taste

  • Sugar to taste

  • ¼ cup Mang Tomas sarsa

Directions

  • Prepare and wash the radish. Peel them one by one and then slice thinly. Transfer them to a bowl and then add some salt. Gently massage the radish and then let them sit for 15 minutes.
  • After 15 minutes, drain the water that has come out of the radish. Rinse the radish twice to remove the salt.
  • Heat some oil in a pan. Add the garlic and onions and then saute for a few minutes until aromatic. Add the chicken liver (and/or ground pork) and saute until it changes color.
  • Add the radish and the vinegar. Do not stir for 2 to 3 minutes.
  • Stir a bit and then add the liver spread, soy sauce and pepper. Stir until well combined. Cover the pan and let it simmer for 7 to 10 minutes.
  • Do a taste test and adjust the taste using sugar. Turn the heat off.
  • Transfer the kinilaw na labanos to a serving plate. Enjoy this with a lot of hot steaming rice or with some ice cold beer. Yum!

Kilawing Labanos Recipe Tagalog

Mga Sangkap:

  • 1 kilo ng labanos
  • 300 grams ng atay ng manok
  • 4 butil ng bawang
  • 1 sibuyas
  • 2 kutsara ng toyo
  • 3 kutsara ng suka
  • 2 kutsara ng liver spread
  • Paminta
  • Asukal
  • ¼ tasa ng Mang Tomas sarsa

Paano Lutuin:

  1. Linisin at ihanda ang labanos. Balatan ito ng dahan dahan at hiwain ng maninipis. Ilipat ang mga ito sa isang bowl at lagyan ng asin. Haluin ito ng mabuti at isantabi ng 15 minuto.
  2. Pagkatapos ng 15 minuto, alisin ang tubig na lumabas sa labanos. Hugasan ang labanos ng dalawang beses para matanggal ang alat.
  3. Magpainit ng mantika. Ilagay ang sibuyas at bawang at igisa ng ilang minuto. Sunod na ilagay ang atay ng manok (o giniling na baboy) at igisa hanggang mag iba ang kulay nito.
  4. Ilagay ang mga labanos at suka. Hayaan lang ito ng 2 – 3 minuto at wag haluin.
  5. Haluin ito ng konti saka ilagay ang liver spread, toyo at paminta. Haluin ng mabuti. Takpan ang kawali at hayaan ito maluto ng 7 – 10 minuto.

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