INGREDIENTS

INSTRUCTIONS

MR> Got your recipes and most of them look great (though I think I  may
MR> on the Pork Livers in Pigs Blood, I'm trying to cut down, but  I am
MR> that it is there), a great blend of exotic and easy to  prepare. Th
MR> for sharing them with me.  Most people pass on the pigs blood.  Try
it sometime though. If your  palate is onto the more exotic forms of
cuisine, I think you'll be  pleasantly surprised.  MR> I have already
formatted your recipes into Meal-Master format,  but MR> before I post
them onto the Cooking Echo, I would like to  impose o MR> a little bit
more for some clarification about  ingredients and som MR> background
on Filipino cuisine. I also intend  to post the entire MR> collection
as a file on your board and the  Salata board. After I d MR> that, it
should take on a life of its own  and propagate itself MR> throughout
cyber space.  Great.  I'll try to clarify as much as I can.  MR> What
is bagoong, and how is it prepared?  Bagoong is a salty mixture made
from shrimp.  It's packaged in 1/2  pin jars and sold in the
refrigerated foods section in oriental  stores. It also an easily
available import from the Philippines item  these days. Unfortunately,
I do not know of any substitutes.  MR> What is patis (fish sauce?  Is
it like Vietnamese fish sauce?  Patis and Vietnamese fish sauce are one
and the same. It's a brine ma  with fish ingredients.  If unavailable,
salt can be used as a  substitu for the brine component.  MR> Is rice
or bagoong the traditional side dishes for all of the  reci MR> or are
there other side dishes that you recommend.  Some tidbits about the
Filipino table:  Rice is always served with the meal.  One of the
healthy aspects o  Filipino diet is that rice makes up the bulk of the
meal while the  mea dish is used as a flavor enhancement. You can see
how this  combinatio naturally fulfills the heart and cholesterol meal
plans.  One of my favorite side dishes to go along with a Filipino meal
is  actually the simplest of fare. The ingredients are:  Tomatoes      
2-3 Medium, sliced or diced Onion          1/2 Medium,  chopped
Cilantro       a little for flavor and color Patis  :       3-4
Tablespoons Vinegar        2-3 Tablespoons  Mix the whole mess in a
bowl and serve alongside rice and the main dis  3.  It's not unusual
for a typical Filipino meal to have several main  dishes served
together at one sitting. That's much the same as a Chin  table where a
variety of courses help to spread the palate around.  MR> In Pasiw Na
Isda you recommend in dir. #1 "...add all other MR>  ingredients",
should it be "...add all other ingredients except bi MR>  melon and
eggplant".  You are correct.  (continued in part 2)

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