Text 3934, 95 rader
Skriven 2006-07-30 10:28:07 av Glen Jamieson
     Kommentar till en text av Carol Shenkenberger
Ärende: OLD INFLUENCES 60730
============================
 -=> Quoting Carol Shenkenberger to Glen Jamieson <=-

 CS> Take about 5 fish carcasses with the meat left among the bones and
 CS> boil with just enough water to cover after breaking them up enough to
 CS> fit the pot.  Add 'spice' (this is where it gets hard, it's something
 CS> she gets from home, tastes like a bit of horseradish with something
 CS> fruity of the asian pear family) and 3 slices of daikon (I've seen,
 
 GJ> Ask her if it is Kamias - a sour fruit which has a delightful flavour,
 GJ> very suitable for boiling into soups.

 CS> She says yes but it's a mix and that's just part of it.  We trade her
 CS> 'fish broth' for Dashi now as we both like each other's versions but
 CS> dont commonly make them.  Her's is harder to make but it's really good
 CS> in the right dish. 
 CS> A very complex tasting fish broth, most suited to a clear starter soup
 CS> with just a few things floating in it.

Ah, one of _those_!  Filipinas often develop these delectable soups,
which are personal specialities.  She probably couldn't tell you what
was in it, even if she wanted to.
 
 GJ> Where does she come from?  There is quite a large variation between
 GJ> the recipes of different regions in the Philippines.  As the locals
 GJ> are proud of their recipes, it is fun to travel and try their
 GJ> specialities.

 CS> Middle area I think?  She says 'not that close to the sea'.  She
 CS> speaks 3 filipeno languages with 'Wari Wari' (spelling?) and Tagalog
 CS> being of them but i forgot what the other one is.

Hmmm.  Not much help.  It is difficult to get too far from the sea in
that country of 6000 islands, so the sea is a major food source.

 CS> Although she has some prized recipes from home, her cookery is adapted
 CS> to Japan the same as most of us.  We trade recipes but most are fairly
 CS> standard stuff and about the only notable thing other than her fish
 CS> stock, is she uses alot of MSG and vinigar is always at the side for a
 CS> dipping sauce.  'Mother type' meaning cloudy.

I like the "paombong" vinegar, made from sago palm juice.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Adobong Pusit (Squid with Garlic and Tomato)
 Categories: Filipino, Shellfish, Squid, Ceideburg
      Yield: 2 Servings
 
    1/2 kg Small fresh squids
    1/2 c  Native vinegar
     10    Cloves garlic
           Salt and pepper to taste
      1 md Onion, sliced
      2 md Tomatoes, chopped
           Extra salt and pepper for
           -seasoning
      1 ts Vet-sin (monosodium
           -glutamate)
 
  Got down my single Filipino cook book and found this little gem. My
  grasp of Tagalog is non-existent but I'd guess that the name
  translates as "Squid Adobo". At any rate, it's squid stewed in
  vinegar. I assume that the reference to "native vinegar" refers to
  nipa sap vinegar (sukang paombong). The bottle I have is a milky
  looking vinegar that tastes pretty much like any vinegar so I imagine
  that you have some latitude on what type you can use.
  
  For those of you who have never tried it, Filipino food is an
  intriguing cuisine that has elements of Southeast Asian, Chinese and
  Mexican or Spanish influences. It has everything from spring rolls
  (lumpias) to rellenos dishes.
  
  Wash the squids very well.  Remove the long thin membrane in the head
  and slit the eyes to bring out the ink. Place the squids in a
  saucepan with vinegar, 6 cloves garlic crushed, salt and pepper.
  Cover and cook slowly until the squids are tender.  Cut cooked squids
  into 1/2 inch slices crosswise.
  
  Crush remaining garlic and saute in a little lard in another pan. Add
  the onion and tomatoes and cook until tomatoes are very soft. Add the
  squids and the liquid in which they were boiled. Simmer for 7
  minutes. Season with salt, pepper and vet-sin.
  
  From "Favorite Filipino Recipes" by Pat Limjuco Dayrit. Paul Hamlyn
  Pty Limited.  Dee Why West, New South Wales. 1975.
  
  Posted by Stephen Ceideburg; January 24 1991.
 
MMMMM
 

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