Pinamalhan na Sapsap

There are many ways of cooking sapsap - fried, grilled, sinabawan, and even made into the salted and dried uga.

But one of the most savory is pinamalhan, which is the Ilonggo way of making paksiw but is cooked a bit more so that it comes out dry. And there are many ways of making pinamalhan as the recipe varies from household to household.

Here's a simple recipe for Pinamalhan na Sapsap

Ingredients

1 kilo sapsap,cleaned

1/3 cup native vinegar

2 Tbsp cup soy sauce

1 medium size onion, sliced

3 tomatoes, quartered (optional)

2 pcs. siling Pan-sigang

5 cloves head garlic, crushed

1 thumb size ginger. sliced

Oil

Salt

Procedure

In a pan put garlic, onion and ginger.

Place the sapsap on top then add the chili.

Pour in the vinegar and soy sauce and then season with salt.

Cover and simmer in a medium heat for 15 minutes-20 minutes (Or until the fish are cooked).

Let it cook "dry" in the pan (with almost no sabaw ) and drizzle with oil.

One can also opt to leave the "sabaw" for a paksiw type dish

Pinamalhan na Sapsap with Kamatis

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Bukayo is a native Filipino delicacy which is made mainly with coconut strips and sugar. There are two popular variants - moist and dry (also called bocarillo). The former is typically made into toppings and fillings for suman latik and inday-inday, among others, though I just love eating it right from the container. The latter is more candy type reminiscent of bandi, which takes a shape of its own and is more convenient to be eaten on the go. Both share almost the same recipe with some more or less tweaks to make the other. Here's a Recipe to make the Dry-type Bukayo. Ingredients 3 cups Young coconut meat, shredded 2 cups Muscovado Sugar, adjust 1/2 cup Coconut juice or plain water Vanilla extract Calamansi rind (optional) How to make Bukayo In a wok, place coconut juice or water and sugar then mix thoroughly. Adjust the amount of liquid so as to dissolve the sugar but not to runny. Bring to boil then add coconut meat gradually to m...

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ILOILO FOOD TRIP

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