Skip to main content

Pinamalhan nga Aloy

Whether fried, pinamalhan, paksiw or even sinabawan, aloy is one fish Ilonggos are most familiar with. It is also referred to tulingan in most areas of Luzon, though tulingan is much bigger than aloy if you ask others.
For those not familiar with aloy, it has a dark blue colored skin with a rigid, roundish, long body that tapers at the end. It has no scales so it’s easier to clean.

Once it becomes bigger it is already called “panit” and it is more expensive compared to “aloy”. “Panit” tastes better when it is fried.
Be careful, however, when eating not-so-fresh “aloy” because it could cause nausea and allergy. Your tongue will become numb and itchy. Watch out for the eyes when you buy. If it’s red, it isn’t fresh anymore.

Open the gills and check if it’s still reddish. If you still don’t know if it’s fresh or not, you have no choice but you have to use your nose and smell it. (from Read more)
Pinamalhan nga aloy is also delicious when fried to a crisp as you get the goodness of crunchy outer skin and a tasty pinamalhan inside. Try it - you'll also love it!

BASIC PINAMALHAN RECIPE
Ingredients 
  • 2-3 pieces aloy (adjustable)
  • 1/3 cup native vinegar (adjustable)
  • 1 tablespoon soy sauce (adjustable, optional) 
  • 1 medium size onion, sliced

    •
  • 2 pcs siling pansigang (adjustable, optional)
  • 6 cloves garlic, crushed (adjustable)
  • 1 thumb size ginger cut into thin slices
  • Salt and pepper
  • Oil, (optional)
How to cook Pinamalhan na Isda
  1. Clean the fish throroughly removing all the guts
  2. In a pan, place fish then top it with garlic, onion, chili and ginger.
  3. Pour in the vinegar and soy sauce and season with salt and pepper.

    4.
  4. Cover and simmer in a medium heat for 15 minutes (Or until the fish are cooked).
  5. Let it dry in the pan, with almost no sabaw.
  6. Drizzle with oil, if you prefer.
  7. Serve with hot rice


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...

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...

Pork Sarciado

This savory and delicious combination of pork ang vegetables is always an extra rice magnet. Much more so if drizzled with hot sauce, a personal favorite. A much simpler version of Pork Menudo, the only difference is the absence of tomato sauce. Just some bread crumbs to thicken the sauce. No need for fancy ingredients either, to give its Spanish origins a gastronomic salute but just in its simplest form, it could already be a hunger satisfier. Now let's begin...
CLICK FOR MORE INFO or RECIPE...