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.

By: Marketman

Marketman — Fri, 07 Aug 2009 01:40:06 +0000

BD, different strokes for different folks is all I can say. I like the paksiw to be just barely cooked, however, I do like all the harsh acidity of the vinegar to evaporate. So I tend to undercook my version when compared to some other cooks. Also, I like to put kamias or other items UNDER the fish so that it is raised a bit off the bottom of the pan. Some folks cook this and let it sit for a while, I like to eat it very fresh off the stove… I understand this is terrific fried the next day, but I haven’t tried that yet…

By: betty q,.

betty q,. — Fri, 07 Aug 2009 01:08:26 +0000

Maraming Salamat, din MC! I will do this. I can just taste it now. Naglalaway na ako!

Oh, tthe spicy nutty nuts works really well with pecan because of the crevices..the spices stick to them…Don’t use walnuts. I brought it once to a function for the “boys in blue” and it was devoured in no time at all!

By: BD

BD — Fri, 07 Aug 2009 00:24:59 +0000

MM, just curious whether paksiw or pinangat how long do you keep it into a boil or simmer to get a perfect texture of the fish? Does the level of acidity matter as well?

By: Maria Clara

Maria Clara — Thu, 06 Aug 2009 17:05:35 +0000

Thanks BettyQ: You are a life saver and thanks for these roasted nutty nuts recipes. The spicy one sounds like a good one to try comes the BER months. Here’s the proportion I use for my 3S Dipper – 1 cup white sugar, 1/3 cup fine sea salt or any other table salt, 1 dried mummified siling labuyo stem removed seeds intact. Pound siling labuyo well with the salt. Keep pounding pounding until torn into specks and mix well with the rest of the sugar/salt mixture. You tailor this one according to your taste i.e., add more sugar, salt or vice versa.

By: pnyorker

pnyorker — Thu, 06 Aug 2009 07:55:11 +0000

mm,
i think this is funny. speaking of idiomatic expressions, in ilonggo we describe somebody who is uneasy and perspiring too much as “baw ang balhas ya daw bangkiling”. LOL! this will describe “disgusting” right now. and i dont want to start a rave.