|E-mail dialogue between|
|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 ½ 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 ½ 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)
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