Try this Filipino Cuisine Tips, 1 of 2 recipe, or contribute your own.
Suggest a better descriptionMR> Got your recipes and most of them look great (though I think I may MR> on the Pork Livers in Pigs Blood, Im 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 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 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. 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 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. Its 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. Its not unusual for a typical Filipino meal to have several main dishes served together at one sitting. Thats 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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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
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