Comments on: Paksiw na Bilong-bilong at Bangkiling

By: anuman

anuman — Sun, 23 Jan 2011 16:08:22 +0000

try frying the fish till crisp and serve with a reduction of the liquid

By: el_Jjefe

el_Jjefe — Tue, 27 Oct 2009 07:28:03 +0000

try to cook bilong-bilong or hiwas paksiw style in kamyas onions garlic and ginger with whole fresh tamarind fruits…superb!!!

By: el_Jjefe

el_Jjefe — Tue, 27 Oct 2009 07:24:26 +0000

we call this fish..HIWAS…it can be cooked in various ways like sinaing or sigang when freshly caught…bangkiling? is it the round kamyas or as we call it kalamyas? i think bangkiling is ”KARAMAY” as it is called in nueva ecija….ever tatsed the small blackish brown caramay prunes sold at baguio market as pasalubong….?

By: BD

BD — Fri, 07 Aug 2009 22:05:30 +0000

MM Thanks. So for the paksiw, I guess you only put the fishes in after the vinegar has boiled off for a while. Hey, I did try the kamias with lots of fresh dill and few tablespoons of olive oil, and with heaping garlic fried rice on my breakfast plate, boy o boy.

By: Mangaranon

Mangaranon — Fri, 07 Aug 2009 07:52:20 +0000

Do the paksiw with batwan and not bankiling. We used to eat bankiling as a fruit.