Filipino Cuisine Tips, 1 Of 2 Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
E-mail dialogue between,
Dennis Santiago and,
Manny Rothstein,
Directions:
MR> Got your recipes and most of them look great (though I think I may pass
MR> on the Pork Livers in Pigs Blood, Im trying to cut down, but I am glad
MR> that it is there), a great blend of exotic and easy to prepare. Thanks
MR> for sharing them with me.
Most people pass on the pigs blood. Try it sometime though. If your
palate is onto the more exotic forms of cuisine, I think youll be
pleasantly surprised.
MR> I have already formatted your recipes into Meal-Master format, but
MR> before I post them onto the Cooking Echo, I would like to impose on you
MR> a little bit more for some clarification about ingredients and some
MR> background on Filipino cuisine. I also intend to post the entire
MR> collection as a file on your board and the Salata board. After I do
MR> that, it should take on a life of its own and propagate itself
MR> throughout cyber space.
Great. Ill try to clarify as much as I can.
MR> What is bagoong, and how is it prepared?
Bagoong is a salty mixture made from shrimp. Its packaged in 1/2 pint
jars and sold in the refrigerated foods section in oriental stores. Its
also an easily available import from the Philippines item these days.
Unfortunately, I do not know of any substitutes.
MR> What is patis (fish sauce? Is it like Vietnamese fish sauce?
Patis and Vietnamese fish sauce are one and the same. Its a brine made
with fish ingredients. If unavailable, salt can be used as a substitute
for the brine component.
MR> Is rice or bagoong the traditional side dishes for all of the recipes
MR> or are there other side dishes that you recommend.
Some tidbits about the Filipino table:
1. Rice is always served with the meal. One of the healthy aspects of the
Filipino diet is that rice makes up the bulk of the meal while the meat
dish is used as a flavor enhancement. You can see how this combination
naturally fulfills the heart and cholesterol meal plans.
2. One of my favorite side dishes to go along with a Filipino meal is
actually the simplest of fare. The ingredients are:
Tomatoes 2-3 Medium, sliced or diced
Onion 1/2 Medium, chopped
Cilantro a little for flavor and color
Patis 3-4 Tablespoons
Vinegar 2-3 Tablespoons
Mix the whole mess in a bowl and serve alongside rice and the main dish.
3. Its not unusual for a typical Filipino meal to have several main
dishes served together at one sitting. Thats much the same as a Chinese
table where a variety of courses help to spread the palate around.
MR> In Pasiw Na Isda you recommend in dir. #1 "...add all other
MR> ingredients", should it be "...add all other ingredients except bitter
MR> melon and eggplant".
You are correct.
(continued in part 2)
Source from luhu.jp
MR> on the Pork Livers in Pigs Blood, Im trying to cut down, but I am glad
MR> that it is there), a great blend of exotic and easy to prepare. Thanks
MR> for sharing them with me.
Most people pass on the pigs blood. Try it sometime though. If your
palate is onto the more exotic forms of cuisine, I think youll be
pleasantly surprised.
MR> I have already formatted your recipes into Meal-Master format, but
MR> before I post them onto the Cooking Echo, I would like to impose on you
MR> a little bit more for some clarification about ingredients and some
MR> background on Filipino cuisine. I also intend to post the entire
MR> collection as a file on your board and the Salata board. After I do
MR> that, it should take on a life of its own and propagate itself
MR> throughout cyber space.
Great. Ill try to clarify as much as I can.
MR> What is bagoong, and how is it prepared?
Bagoong is a salty mixture made from shrimp. Its packaged in 1/2 pint
jars and sold in the refrigerated foods section in oriental stores. Its
also an easily available import from the Philippines item these days.
Unfortunately, I do not know of any substitutes.
MR> What is patis (fish sauce? Is it like Vietnamese fish sauce?
Patis and Vietnamese fish sauce are one and the same. Its a brine made
with fish ingredients. If unavailable, salt can be used as a substitute
for the brine component.
MR> Is rice or bagoong the traditional side dishes for all of the recipes
MR> or are there other side dishes that you recommend.
Some tidbits about the Filipino table:
1. Rice is always served with the meal. One of the healthy aspects of the
Filipino diet is that rice makes up the bulk of the meal while the meat
dish is used as a flavor enhancement. You can see how this combination
naturally fulfills the heart and cholesterol meal plans.
2. One of my favorite side dishes to go along with a Filipino meal is
actually the simplest of fare. The ingredients are:
Tomatoes 2-3 Medium, sliced or diced
Onion 1/2 Medium, chopped
Cilantro a little for flavor and color
Patis 3-4 Tablespoons
Vinegar 2-3 Tablespoons
Mix the whole mess in a bowl and serve alongside rice and the main dish.
3. Its not unusual for a typical Filipino meal to have several main
dishes served together at one sitting. Thats much the same as a Chinese
table where a variety of courses help to spread the palate around.
MR> In Pasiw Na Isda you recommend in dir. #1 "...add all other
MR> ingredients", should it be "...add all other ingredients except bitter
MR> melon and eggplant".
You are correct.
(continued in part 2)
Source from luhu.jp