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Paksiw na Bangus(milk fish)


Paksiw na Bangus……………I think this dish is one of the favourite meal of my father-in-law. Back home, A weekly cycle menu won’t be completed without having this “bangus dish”. Have you tried milk fish? Well be ready because this fish have lots of small fish bones that is very annoying to eat. But it is complemented by the fish taste. It is very yummy! So if you haven’t try it, I suggest buying the “boneless” one. …………………….Did you know that milk fish is low cholesterol. Saturated fat is one of causes artery blood blocked causing coronary heart disease with routine consuming fish is one of diet way which exactly as preventing coronary heart disease. It’s also contains fat acid of omega-3.  This fat acid could prevent granule blood cells clotting, so reducing risk of arteriosclerosis and prevent coronary heart. Milkfish fat acid has characteristic of hipokolesterolemik which decreasing blood cholesterol level. Able to increasing body immune resistence which important for fetus brain development also neurons system development.

Ingredients: serves 4-6 persons

  • 2 pcs medium size milk fish (cut in serving size)
  • 1 cup vinegar
  • 1/2 tsp sea salt
  • 1/2 tsp ground pepper
  • 1 tbsp white sugar
  • 1 tbsp olive oil
  • 150 gms radish slice in serving portions
  • 1 pc eggplant sliced into serving sizes
  • 10 pcs ocra
  • 1 pc medium sliced onions
  • 1 thumb size ginger sliced
  • 1/2 cup water or rice wash

Procedures:

  • In a wide sauce pan, just place and arrange all ingredients together and bring to a boil for about 15 minutes.
  • Serve hot with steamed rice!
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Paksiw na Isda (Fish in vinegar)


Paksiw…….A dish that can last for a week. It is a dish made of fish cooked with vinegar and some seasonal vegetable such as ocra, eggplant, onions and raddish. It is a common dish in our country especially those who lives nearby the seas. I remember I used to live in a town somewhere in pangasinan(a province in the PHI), Where it is 90 percent surrounded by seas. Every time my uncle catches fish(minimum of 10 kilos of different kinds), We almost cook quarter of it as paksiw, other half might be fried fish or sinaing because we don’t have a refrigerator that time to keep all the fish. Those I mentioned method of fish cooking can last for 4 days to a week without keeping it to your fridge.  On the background is my little daughter. She is my model for this “paksiw pictorial” She doesn’t want to leave the plate so I didn’t get a chance to take a clear shot. So decided to have her as my model………………….Did you know that vinegar is the main ingredients to this recipe? and Vinegar is touted as a healing wonder tonic. It seems like it can cure everything. People claim that it can help you lose weight and that if you eat a teaspoon of it, you’ll be immune to mosquitoes. Believe it or not? try it?………..

Ingredients: serves 4-6 persons

  • 1 kilo fish cut into half(preferably small fish like mackarel, trevalry or sanma)
  • 1 cup vinegar
  • 1/2 tsp sea salt
  • 1/2 tsp ground pepper
  • 1 tbsp white sugar
  • 1 tbsp olive oil
  • 1 pc eggplant sliced into serving sizes
  • 10 pcs ocra
  • 1 pc medium sliced onions
  • 1 thumb size ginger sliced
  • 1/2 cup water or rice wash

Procedures:

  • In a wide sauce pan, just place and arrange all ingredients together and bring to a boil for about 15 minutes. that’s it.
  • Serve hot!

Lechon Paksiw


Lechon Paksiw…….It’s a dish mainly made with garlic, vinegar and mang tomas sauce. It is made from a leftover lechon (roast pig) or lechon kawali. or even some fried pork leftover such as crispy pata or fried pork chop and even traditional roast pork. Usually, the pig head, the legs and hocks  and some meaty bones leftover are the main ingredients to cook this meal. This is the best way to recycle the meal instead of reheating it again and serving it to your table………….Did you know that lechon paksiw main ingredients is vinegar? and vinegar helps the body absorb calcium. Salad greens are full of calcium. If in some reason you have stopped drinking milk due to some concerns, a vinegar with salad might be your best source for calcium. or simply a fried pork chop with vinegar dipping sauce will simply do it….

Ingredients: depend on your leftover

  • 2 tbsp oil
  • 3 cloves garlic crushed
  • 1 medium onions sliced
  • your leftover fried or roast pork (lechon)
  • 1 cup sarsa ni mang tomas (or substitute 2 tbsp of soy sauce if you don’t have this sarsa)
  • 2 tbsp vinegar
  • salt and pepper to taste

Procedures:

  • In a teflon pan, heat oil and saute garlic and onion, then pour over leftover meat and stir fry for 5 minutes allowing the garlic and onion flavor to absorb the flavor. then add in the rest of the ingredients.
  • Serve hot with steamed rice

Paksiw na Pata (pork hocks with banana blossoms)


To be honest, I am craving for an Adobo dish, but since my wife seems to be tired of eating my favorite dish(adobo) I decided to cook this “Paksiw na pata”…. and still, it is a very similar dish to Adobo, just have a strong taste of vinegar and the flavor of banana blossoms…….Did you now that banana blossom is an excellent source of fibre in the human diet. The benefits of having fibre in the diet are well documented in nutritional and medical literature. Banana blossom is a rich source of other nutrients and antioxidants which have several health benefits.

Ingredients: good for 4-6 persons

  • 2 tbsp oil
  • 1 kl of pork hocks and legs
  • 1/2 cup soy sauce
  • 2 tbsp white sugar
  • 1 medium red onions chopped
  • 1/2 cup vinegar
  • 1 tsp peppercorns
  • 1 tsp salt
  • 1 cup dried banana blossoms
  • 4 pcs dried chillies(optional)
  • 1/2 cup water
  • 3 pcs bay leaves

Procedures:

  • In a large sauce pan, heat oil and seared pork hocks until brown for about 5 minutes, then just add in the rest of the ingredients. cook using low heat settings for atleast 45 minutes or until pork is tender.
  • Serve hot with a smile!!!
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