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!

By: Joycelyn

Joycelyn — Wed, 18 Feb 2009 07:51:06 +0000

Thank so much, Kiko and AleXena! naglalaway na ako!

By: Maria Clara

Maria Clara — Tue, 17 Feb 2009 19:38:09 +0000

Whatever it is pinangat, paksiw or sinaing, I enjoy the dish the day after itâ€™s cooked with lots of garlic fried rice. Of course, palayok is my choice of cooking vessel or corning ware.

By: ted

ted — Tue, 17 Feb 2009 17:38:44 +0000

The difference between paksiw and pinangat is one ingredient,,,ginger. Paksiw will always have ginger, while pinangat doesn’t have it. That’s how Bulakeno’s do it.

By: Sheryl

Sheryl — Tue, 17 Feb 2009 07:34:42 +0000

My late Lola (she was from Siquijor and Zamboanga del Norte) introduced Inun-unan to me as a child. I have lived in Mindanao and 3 towns in Panay island and I have seen how different they all cook this dish. Basically, it’s paksiw (cooked in vinegar) but while Inun-unan has a distinct flavor with all the extra vegies you mix in it, other versions only have vinegar and garlic; while others put ginger in it for another less ‘fishy’ flavor. Yum!

By: sunset

sunset — Tue, 17 Feb 2009 01:36:33 +0000

regarding difference of paksiw and pinangat i’m with badette, we cook it like that too. i have not tried sinaing na fish mukhang masarap nga sha. =) How I eat paksiw/inun-unan or pangat? i need mainit na garlic rice and i mean madaming garlic! I then generously shower it w/ the sabaw ng pangat or paksiw then nakakamay mo himayin yung fish then i have on the side crushed finger chili & patis dip (w/ pangat an addition of crushed kamatis on my patis) hay sarap lalo na umuulan try nyo mas masarap! =)