Comments on: Pinangat na Bangus sa Sampalok / Milkfish Soured in Tamarind Broth a la Marketman

By: Carina Dugenia

Carina Dugenia — Wed, 24 Oct 2018 02:58:20 +0000

Hi Guys,

I have a Sampaloc Fruit 600 tons and ask ko lang po kung sino ang may gustong bumili.

Thanks a lot

By: MP

MP — Thu, 26 Apr 2018 19:59:57 +0000

I shouldn’t have read this post…they have all kinds of fish here in Kenya EXCEPT bangus which happens to be one of my favorites!!! I wonder if I can substitute bangus with another kind of fish…

By: sister

sister — Mon, 02 Apr 2018 18:25:49 +0000

Looks delicious.

Can you bring me some of that tamarind paste? I’ve been experimenting with Seville orange and tamarind but the paste from the Thai store is mostly seeds.

Also a couple of kilos of moscovado, the Caribbean moscovado is very dark but bitter and hardly any caramel flavor compared to Phil moscovado. Thanks, see you soon.

By: Mojemusli

Mojemusli — Wed, 28 Mar 2018 13:47:59 +0000

It looks delicious, I have to try it myself, I think that my friends will like it

By: Edmon D. Monkey

Edmon D. Monkey — Tue, 20 Mar 2018 09:47:44 +0000

so pleasing to the eyes! so delicious!

By: Marketman

Marketman — Mon, 19 Mar 2018 07:06:28 +0000

kurzhaar, yes, thanks, I saw that…

By: kurzhaar

kurzhaar — Fri, 16 Mar 2018 02:46:42 +0000

OT but possibly of interest:
httpss://www.nytimes.com/2018/03/12/dining/filipino-cooking.html
and
httpss://www.nytimes.com/2018/03/14/dining/island-fare-newsletter.html

By: footloose

footloose — Sun, 11 Mar 2018 10:10:41 +0000

Pangat and paksew are what one would now consider the “default modes” of cooking the collection of miscellaneous fish fishermen end up with after their catch of the day went through triage for the market. As mentioned above, fresh alamang is usually cooked this way and if you were a fishpond owner or his overseer, the tiny fries that get in with the change of water that have to be culled so they don’t hog the precious feed intended for the main crop. They are a motley catch we called singaw because they seemingly spontaneously sprang inside your fishpond without having been seeded like the main crop such as milkfish, prawns and mud crab.

By: Betchay

Betchay — Sat, 10 Mar 2018 23:28:54 +0000

I like paksiw but have never tried it this way…will do this as soon as I have fresh tamarind. Thanks!

By: ConnieC

ConnieC — Thu, 08 Mar 2018 22:29:43 +0000

Fresh or dried camias and olive oil is my favorite pinangat mix. McCormick tamarind mix ( no MSG), some water and olive oil works well too when out of fresh ingredients. I love this pinangat with tanguigue or pompano.