Comments on: Inun-unan na Bilong-Bilong / Paksiw na Iwas / Fish Braised in Vinegar

By: Marian Rosal

Marian Rosal — Fri, 26 Mar 2010 08:58:37 +0000

the best inun-unan is “tangigue” ……add olive oil to your usual receipe…ka lamiiiii…ma miss mo ang Cebu

By: catahoulamom

catahoulamom — Tue, 14 Apr 2009 21:44:24 +0000

Ready for more confusion? If I remember right, in Pangasinan
Paksiw(our:Inaksiw or Aksiw) is your Sinaing-cooked without vinegar but only kamias or green mango and ginger over
banana leaves in a clay pot.

Pangat(our:Impangat) is with vinegar.

I am sure somebody from there is ready to challenge those
terms and cooking method-

By: betty q.

betty q. — Thu, 19 Feb 2009 17:13:14 +0000

Ted…my MIL will beg to disagree with me and with you! She puts GINGER in anything…paksiw, pangat, nilaga, even suman (the Chinese jungz), Chinese adobo…I bet if I turn my back wwhen I make guinatan bilo bilo , she will put GINGER in it as well!!!…she always, says it is good for me!

By: sunset

sunset — Thu, 19 Feb 2009 06:22:08 +0000

Vinegar naman ang difference sa amin. Paksiw requires one while Pinangat does not require vinegar. our paksiw doesn’t have ginger actually water,vinegar,fish,finger chili seasoned w/ patis is paksiw na. Mas masarap if with ampalaya. While Pangat naman water, fish, tomato, drops of oil seasoned with patis pinangat na. I am also a BulakeÃ±a. =)

By: T19

T19 — Wed, 18 Feb 2009 10:24:47 +0000

We call this dish nilingta and our souring agent is usually a very unripe na manggang kalabaw. The flavor is so intense, I can finish half a caldero of rice for one piece of fish, hehehe!