Filipino cuisine tips, 1 of 2
Last updated 6/12/2012 12:56:50 AM. Recipe ID 19200. Report a problem with this recipe.
Title: Filipino cuisine tips, 1 of 2
Categories: Fillipino, Tips, Dennis, Sauces
Yield: 1 Servings
E-mail dialogue between
Dennis Santiago and
MR> Got your recipes and most of them look great (though I think I
may pass MR> on the Pork Livers in Pigs Blood, I'm 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 you'll be
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. 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
pint jars and sold in the refrigerated foods section in oriental
stores. It's 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
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
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
Chinese table where a variety of courses help to spread the palate
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)
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