Paksiw is a Filipino style of cooking, whose name means "to cook and simmer in vinegar". Common dishes bearing the term, however, can vary substantially depending on what is being cooked.
Paksiw na isda is fish poached in a vinegar broth usually seasoned with fish sauce and spiced with siling mahaba. It also usually includes vegetables, commonly ampalaya (bitter melon). Inun-unan is a notable Visayan version of the dish spiced primarily with ginger. Unlike northern Paksiw na isda, it does not include vegetables and no water is added to the broth.
Meat-based variants include Paksiw na baboy, which is pork, usually hock or shank (paksiw na pata for pig's trotters), cooked in ingredients similar to those in adobo but with the addition of sugar and banana blossoms to make it sweeter and water to keep the meat moist and to yield a rich sauce. Another is Paksiw na lechon, which is left-over spit-roasted pork (lechon) meat cooked in lechon sauce or its component ingredients of vinegar, garlic, onions, black pepper and ground liver or liver spread and some water. The cooking reduces the sauce so that by the end the meat is almost being fried. - Wikipedia
INGREDIENTS
- 1 milkfish, medium size
- 1 1/2 cups white vinegar
- 1 tbsp ginger, sliced crosswise
- 1/2 tsp peppercorns
- 2 long green cooking peppers
- 1 medium size eggplant, cut in one-half inch lengths
- 1 medium size bitter melon, cut in one-half inch lengths
- salt to taste
PROCEDURE
- Place cleaned fish in a pan and cover with vinegar, ginger, peppercorns, green peppers and salt.
- Let it boil on a slow fire for about 20 minutes or until cooked.
- Add bitter melon and eggplant pieces and cook for 5 minutes.
- Serve and Enjoy!
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