Preparation info

  • Serves


    As a First Course
    • Difficulty


Appears in

The Carved Angel Cookery Book

By Joyce Molyneux

Published 1990

  • About

I first started making Kilaw many years ago – the original recipe came from Richard Cranfield when he worked here at The Carved Angel. He now runs the Mansion House Restaurant. Occasionally it appears on both our menus simultaneously, but over the years our recipes have changed. The basic coconut marinade is much as it was, but the various embellishments have developed along different routes. I now keep it very simple and serve it as a first course, adding diced red and gre