Filipino Cuisine Tips, 2 of 2
INGREDIENTS:
E-mail dialogue between
Manny Rothstein
Dennis Santiago and
E-mail dialogue between
Manny Rothstein
Dennis Santiago and
MR Got your recipes and most of them look great (though I think I may MR on the Pork Livers in Pigs Blood, I'm trying to cut down, but I am MR that it is there), a great blend of exotic and easy to prepare. Th 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 you'll 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 o MR a little bit more for some clarification about ingredients and som 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 d MR that, it should take on a life of its own and propagate itself MR throughout cyber space.
Great. I'll 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. It's packaged in 1/2 pin jars and sold in the refrigerated foods section in oriental stores. It 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. It's a brine ma with fish ingredients. If unavailable, salt can be used as a substitu for the brine component.
MR Is rice or bagoong the traditional side dishes for all of the reci 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 o Filipino diet is that rice makes up the bulk of the meal while the mea dish is used as a flavor enhancement. You can see how this combinatio 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 dis
3. It's not unusual for a typical Filipino meal to have several main dishes served together at one sitting. That's much the same as a Chin 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 bi MR melon and eggplant".
You are correct.
(continued in part 2)
Most people pass on the pigs blood. Try it sometime though. If your palate is onto the more exotic forms of cuisine, I think you'll 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 o MR a little bit more for some clarification about ingredients and som 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 d MR that, it should take on a life of its own and propagate itself MR throughout cyber space.
Great. I'll 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. It's packaged in 1/2 pin jars and sold in the refrigerated foods section in oriental stores. It 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. It's a brine ma with fish ingredients. If unavailable, salt can be used as a substitu for the brine component.
MR Is rice or bagoong the traditional side dishes for all of the reci 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 o Filipino diet is that rice makes up the bulk of the meal while the mea dish is used as a flavor enhancement. You can see how this combinatio 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 dis
3. It's not unusual for a typical Filipino meal to have several main dishes served together at one sitting. That's much the same as a Chin 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 bi MR melon and eggplant".
You are correct.
(continued in part 2)