Comments on: Lapu-Lapu Escabeche / Fried Grouper with Sweet & Sour Sauce

By: aki

aki — Tue, 10 Mar 2009 08:31:42 +0000

ang sarap neto!

By: tina

tina — Tue, 30 Dec 2008 10:28:29 +0000

how to do make the souce?

By: aktino

aktino — Sun, 30 Mar 2008 03:53:03 +0000

in our town…in Labo Camarines Norte,by tradition if its with green papaya. its escabeche but if with ketchup it is sweet and sour…

By: brenda

brenda — Sat, 21 Jul 2007 00:47:21 +0000

I grew up eating escabeche Marikina style and that is with papaya achara. If its w/o the achara, we call it sweet & sour but we dont use ketchup. Nowadays, I still make them the way my mother did.

By: schatzli

schatzli — Mon, 20 Mar 2006 22:00:04 +0000

when i was in seychelles they cook lapulapu similar to ours but of less sauce
my english friend was so amazed i ate a whole fish. head to tail…

By: Rampau

Rampau — Mon, 20 Mar 2006 18:36:49 +0000

I’ve heard of dilaw. About escabeche, yummy. It’s best when on the beach you see the fishermen walking with their catch and you buy a couple of them and go to the nearest restaurant and have them cook it escabeche style. I’ve done it many times in different beaches. From Batangas to Guimaras to Zamboanga, all the same, yummm!!!!

By: Baki

Baki — Mon, 20 Mar 2006 08:13:28 +0000

Our helper is from Negros and they use tumeric for curing skin diseases on animals. In India it was used to desinfect the food…
You can get easily rid of tumeric stains on kitchen tools or cloth if you put it in the sunlight, the color is not lightproof though.

By: alilay

alilay — Mon, 20 Mar 2006 04:02:32 +0000

we also used turmeric(we simply call it “dilaw”in my town in batangas) to color the atchara. its is sold in the market in powdered form. they dried the dilaw and then pulverize it using a big wooden mortar. sometimes my aunt buys it just dried and process it at home. we also cook ginataang tulingan w/ dilaw

By: millet

millet — Mon, 20 Mar 2006 01:53:33 +0000

turmeric is luyang dilaw, i believe. in the visayas it is called duwaw, dulao…i have some shrubs in my backyard, and they have the most beautiful blooms..am not sure now whether i grow them for the luyang dilaw or for the flowers. adobong hito or tilapia with luyang dilaw is a family favorite, except that the yellow color sticks to your hands despite repeated washings, and you end up with yellow hands for a couple of days. never knew turmeric was used for escabeche, though. turmeric makes a good organic dye for easter eggs. and was once used to dye buddhist monks’ robes to make them what is commonly referred to as “saffron-colored”.

By: Marketman

Marketman — Mon, 20 Mar 2006 00:24:36 +0000

Yup, turmeric is often used and this takes it closer to a Malayan and Indonesian version of the dish… do we grow turmeric in the Philippines? Does anyone know what it’s native name is?