Kinilaw na Tamilok (Woodworm)
Kinilaw na Tamilok is a unique Filipino delicacy that showcases the adventurous spirit of Philippine cuisine. This dish transforms the exotic woodworm (not actually a worm, but a shipworm mollusk) into a refreshing, tangy appetizer that's sure to impress even the most daring food enthusiasts.
Ingredients
- 10-20 pieces fresh tamilok woodworm/shipworm
- 4 tablespoons finely chopped red onions
- ½ tablespoon chopped siling labuyo bird's eye chili pepper
- 4 tablespoons freshly squeezed calamansi juice
- ¼ cup white vinegar
- Pinch of salt optional
- 1 tablespoon chopped cilantro or scallions optional, for garnish
Instructions
- Clean the tamilok thoroughly under cold running water.
- Remove the hard portion from the head of each tamilok piece.
- Place the cleaned tamilok in a glass or non-reactive mixing bowl.
- Add the finely chopped onions and siling labuyo to the bowl.
- Pour the freshly squeezed calamansi juice and vinegar over the mixture.
- Mix well but gently to ensure all tamilok pieces are coated with the acid mixture.
- Let it sit for 5 minutes until the tamilok turns opaque, indicating it's "cooked" by the acid.
- Adjust seasoning with a pinch of salt if desired.
- Garnish with cilantro or scallions if using.
- Serve immediately as an appetizer with your favorite beverage.
Tips from Lola's Kitchen
- Freshness is key - Always use freshly harvested tamilok for the best flavor and safety.
- Proper acid ratio - The vinegar and calamansi mixture should fully "cook" the tamilok, so don't reduce the acid content.
- Chill before serving - For an extra refreshing experience, chill the mixture for 5 minutes before serving.
- Spice control - Adjust the amount of chili pepper according to your heat preference.
- Color indicator - Properly "cooked" tamilok will turn from translucent to opaque white.
Tried this recipe?Let us know how it was!