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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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FILIPINO SINIGANG

FILIPINO SINIGANG Sinigang, sometimes anglicized as sour broth, is a Filipino soup or stew characterized by its sour and savory taste. It is most often associated with tamarind, although it can use other sour fruits and leaves as the souring agent such as unripe mangoes or rice vinegar.Epitomizes the Filipino love for sour and savory flavors, featuring a tamarind-based broth that is both refreshing and comforting.
Pork Sinigang (Sour Stew with Pork) you can also use Fish, Shrimp and Chicken.
Ingredients:
1/4 lb. pork shoulder (pork butt), cut into quarters 3 tomatoes, sliced 2 onions, sliced 5 cloves garlic, thinly sliced 3-4 cups kangkong (or spinach, or kale) 2 cups string beans, chopped 2 inch pieces 2 horse radish roots, peeled and sliced into ¼ inch slices 3 medium sized gabi, or starchy potato (or sweet potato) ½ cup tamarind paste (or 3-4 whole tamarind pods) 2-3 tablespoons fish sauce 2-3 tablespoons calamansi (or 2 tablespoons lemon or lime with 1 teaspoon honey) 5-6 cups boiling water 1 tablespoon salt 1 tablespoon pepper 1 teaspoon oil Fresh parsley sprigs, optional
Directions:
Season pork with salt and pepper. If using tamarind paste, incorporate into the marinade for the pork. In a large pot, heat oil and sear pork on all sides 3-5 minutes. Add garlic, onions, gabi, horseradish, and string beans and sauté 3-5 minutes. Add tamarind pods, if using, and the juice of calamansi and stir. Add boiling water, season with fish sauce, and salt and pepper to taste. Simmer for 10-15 more minutes, or until gabi is fork tender. Add the kangkong and tomatoes at the end and simmer for another 5-10 minutes. Add extra calamansi at the end for extra tartness. Before serving, remove the tamarind pods. Serve in a large bowl with rice and garnish with fresh parsley (optional).READY TO SERVE.ENJOY!!
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