Comments on: Dayap Paksiw na Isda a la Marketman

By: aries..

aries.. — Tue, 13 May 2008 17:54:21 +0000

To those who don’t like vinegar in paksiw..because of the too much sour..I suggest try my recipe..and I’m pretty sure you’ll gonna love it!! How?? Just add coconut milk..they call it paksiw na may gata..how much coconut milk?? Depends on you..if you want to make your paksiw become thin or thick put half or 3/4 of the big can..but that is good for 4pcs of sapsap or 1whole bangus (milkfish) then continue to cook like a regular paksiw..this is still have a vinegar. I love it when I also put ampalaya..eggplant are optional. My husband don’t eat paksiw because of the sour flavor..but when he tried mine..he always ask for it over and over again.. Ehe’ you can also change your siling paksiw in jalapeno pepper for more spices..or if you want add some siling labuyo when you put your siling paksiw. That was verry yummy!!ummmm..

By: negi

negi — Sun, 19 Aug 2007 20:03:34 +0000

Instead of adding oil to the paksiw I mix butter into my very hot rice or fry my sinangag in butter- lifts the humble paksiw up to an entirely different level!

By: brenda

brenda — Wed, 15 Aug 2007 00:31:43 +0000

My fave paksiw na isda is bisugo, galunggong and bangus–in that order. I also add slices of eggplant and ampalaya but only for paksiw na bangus. And I also add a little bit of oil in the final stage of cooking. I always use vinegar but I’d like to try the dayap as well. When I make paksiw na GG, I don’t eat it, but I will just stock it in the ref. Then fry until its crisp, great for breakfast. My ultimate fave is paksiw na bisugo with lots of white rice.

By: erleen

erleen — Tue, 14 Aug 2007 23:22:54 +0000

my mom usually uses calamansi for pinangat. fish, lots of calamansi juice, patis, onions, tomatoes.

I always tell her that it is basically sinignag na isda sa calamansi na walang gulay.

But I think I feel the reverse of what belle feels. I love paksiw na bangus. but usually after a typhoon and our area is awash with newly harvested bangus that is around P5/kilo, my dad buys so much bangus that we can no longer think of ways to cook it. One can only endure so much inihaw, paksiw, sinigang, prito, daing, tinoyoan….then repeat.

By: Maria Clara

Maria Clara — Mon, 13 Aug 2007 19:02:46 +0000

Sea bass is a good fish to paksiw. I will denitely try dayap juice for my next paksiw cook out. A day old paksiw na isda, binangonang baboy and garlic fried rice is fabulous breakfast fare.