Skip to main content

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

    Labels:

    Popular posts from this blog

    Valenciana

    Ilonggos really love valenciana because most if not all have grown accustomed of having it in almost all occasions like fiesta, brithdays, reunions and all other occasions thus I love calling it as the "occasional dish".   Basically, " go, grow and glow " dish, it has the carbohydrates, protein and vitamins and minerals in just one spoonful. And it can come in its simplest form with just malagkit rice, pork, chorizo and bell peppers to some fancy with additions like raisins, peas, chicken, hardboiled egg (just garnish though), etc.  Here's the recipe for Valenciana Ingredients 3 cups Glutinous Rice ( malagkit ) 2 cups Pork, sliced 1 cup Pork, Beef or Chicken  Liver, sliced 2-3 pieces Chinese sausage, sliced 2-3 large red bell peppers, sliced lengthwise 1 cup Green Peas 3 small boxes Raisins 2 pcs.Onion, chopped 4 cloves garlic, crushed salt and ground pepper to taste  2 pcs. pork/chicken bouillon/broth cube...
    CLICK FOR MORE INFO or RECIPE...

    Native Bibingka

    There are two types of bingka I've grown up with. First is the flat and "coconutty" ( with lots of buko strips) bingka made famous by the bingkahans in the plazas of Iloilo City especially in Molo and Jaro plus Plaza Libertad. But the most famous is the one in Mohon, Arevalo which gave birth to the popular bingka sa Mohon. Flat bingka from Mohon And second is the one closer to home, in my hometown which before only appears during Semana Santa but now almost year round. This is what we refer to a puto-bingka as it looks and taste like toasted puto. Here's a sample recipe of this Puto-Bingka
    CLICK FOR MORE INFO or RECIPE...

    Simple Pochero Ilonggo

    POCHERO. The most familiar recipes are the ones stewed with tomatoes (or tomato sauce) or the Cebu variant which is like bulalo or nilaga, but the pochero I grew up with is just very simple. It's just pork cooked with potatoes and/or saba (cooking banana) with kamote tops or pechay. I just love the mild sweetness of the broth brought about by the bananas to the savory broth. Or sometimes, it tends lean more of the tomato based recipe, just without the tomato itself or sauce. The recipe is just very simple - just boil the pork first until tender. Add the "hard" veggies like potatoes, saba, carrots, etc then finally when the leafy veggies when its almost done. Just season it with salt or broth cubes for a savory broth. Here's a recipe guide for a simple Pochero Ilonggo
    CLICK FOR MORE INFO or RECIPE...