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:
1.  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.
2. 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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