Chef TV


Kitchen Basics – Paksiw
October 10, 2007, 10:20 am
Filed under: Cooking Basics, food

Paksiw, which is cooking with vinegar, seems to be unique in the Philippines. This isn’t surprising since there are so many vinegar varieties found in the country

1 kilo fresh fish heads, steaks or whole fish; use either salmon, sea bass, garoupa (lapu-lapu), wahoo or mackerel (tanguigue), red mullet (bisugo), red snapper (maya-maya), bangus (milkfish)
1 head garlic, peeled and crushed
1 inch ginger, peeled and sliced into 3 pieces
1 cup vinegar (cane,palm or white)
3/4 cup water
1 tsp black peppercorn, cracked
1 pc bitter melon (amplaya), seeded and cut into 1 inch sliced (optional)
2 pcs eggplant, diagonally sliced into 1/2-inch rings
2 pcs finger pepper
fish sauce (patis) or salt to taste

1. Clean fish and cut into stewing pieces. Set aside
2. In a pot, combine fish, garlic, ginger, vinegar, water and pepper and simmer for 3 minutes over medium heat. Add the vegetables and continue simmering until the vegetables and fish are cooked. Season with fish sauce or salt. Serve warm.

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3 Comments so far
Leave a comment

oh, i will try to follow this recipe! i love food from the Philippines.

Comment by dogslol

Actually, parts of India such as Goa, also cook with a vinegar made from the palm tree. It is used in the cooking of meat, poultry, and pork dishes, and as a pickling agent. As Goa was occupied by the Portugese for many years, the vinegar is used more in the Portugese influenced dishes rather than the Indian traditional dishes.

Actually, the Goan palm vinegar is really interesting. I have seen it tapped and had it straight from the tree. It is not vinegar at this stage. Wikipedia says “Typically the sap is collected from the cut flower of the tree. A container, often a gourd or bottle is fastened to the flower stump to collect the sap. The initial white liquid that is collected tends to be very sweet and is not alcoholic. Palm sap begins fermenting immediately after collection due to natural yeasts in the air. Within two hours, fermentation yields an aromatic wine of up to 4% alcohol content, mildly intoxicating and sweet. The wine may be allowed to ferment longer, up to a day, to yield a stronger, more sour and acidic taste, which some people prefer. Longer fermentation produces vinegar instead of stronger wine.”

Good site. Thanks a lot.

Comment by VegeYum

i like your show last Sunday, all basic and also the dessert. Hope that you have some christmas goodies to prepare since Christmas time is coming. I want to give to my relatives and friends and also to sell some of it. if ever you will be featuring goodies this November 2007, can you also include how to package it for gift-giving. Thank you and more power to your show.

Comment by Rhona Lojo




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