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PAKSIW NA ISDA RECIPE

Paksiw is a term used to refer to dishes cooked in vinegar and garlic. This could pertain to meats like pork Paksiw na Pata and Lechon Paksiw Bangus or Milkfish has been the regular fish variety for this dish (Paksiw na Bangus). However, due to availability, budget reasons, and personal preference, other fish varieties can be used. When my mom serves this for lunch or dinner directly i will go to the table to eat.This is one of my favorite especially if my mom cook it.I can even finish how many cups of rice. A lot of people doesn't like this dish because of its strong smell. But for me i really loved it.Now i'm starting to be hungry while typing this. Paksiw na Isda Recipe Ingredients ▢2 pieces fish about half a pound each, cleaned and scales removed ▢1 knob ginger sliced and pounded ▢6 cloves garlic skin removed ▢1/2 cup vinegar ▢1 cup water ▢1 medium onion sliced ▢1 small eggplant or bitter gourd chopped (optional) ▢3 pieces finger chili ▢2 teaspoon sa...
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FAMOUS PINOY STREET FOOD

2.Balut
A balut is a fertilized bird egg (usually a duck) which is incubated for a period of 14 to 21 days, depending on the local culture, and then steamed. The contents are eaten directly from the shell.
How do you eat it?
It is prepared similar to a hard-boiled egg except it isn’t cooled before serving. You boil it for 20-30 minutes, then eaten as soon as it reaches the right consistency. So let’s start with the eating process: First, you lightly crack the rounded end of the egg. Once cracked, peel the eggshell off. Second, sprinkle the egg with salt or whatever seasoning you’d like. Third, slurp the broth from the egg. Fourthly, once you’ve drank the broth, you can pull apart the remaining shell to expose the meat which is the yolk, the white, and the chick/duck fetus. Many people say that it basically tastes like chicken. The broth is similar to a watery chicken broth. The egg-yolk has been described as fluffy and creamy, pudding-like. Personally, I only really like the broth and the yolk because those are the tastiest parts. I sometimes avoid eating the actual fetus nowadays because sometimes they’re hairy and that turns me off.
WHAT IS THE TASTE OF BALUT?
Flavor:Balut has a rich, savory flavor, often described as a combination of egg and chicken, with a slight umami taste. The broth inside the egg can be quite flavorful.
Texture: The white (albumen) is similar to a regular hard-boiled egg, while the yolk is creamy and dense. The embryo itself can have a varying texture, ranging from tender to slightly chewy, depending on its development stage.
Seasoning: It is commonly enjoyed with salt, vinegar, or chili, which can enhance its flavors and add a tangy or spicy kick.
The white part is hard, rubbery texture. The yellow part is soft, with a melt-in-your-mouth texture. As Filipinos, we drink first the juice after cracking the upper part of the egg. We sprinkle some salt and add vinegar to add spice to the white and yellow part.
ENJOY!!!
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