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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
    1. In a pan put garlic, onion and ginger.
    2. Place the sapsap on top then add the chili.
    3. Pour in the vinegar and soy sauce and then season with salt.
    4. Cover and simmer in a medium heat for 15 minutes-20 minutes (Or until the fish are cooked).
    5. 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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