Title: Filipino cuisine tips, 1 of 2
 Categories: Fillipino, Tips, Dennis, Sauces
      Yield: 1 Servings
 
           E-mail dialogue between
           Manny Rothstein
           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
  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.  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
  dish.
  
  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
  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)