*  Exported from  MasterCook  *
 
                       Filipino Cuisine Tips, 1 of 2
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Filipino                         Sauces
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
 *****  NONE  *****
 
            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)
 
 
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