Comments on: “Wake the Dead” Sauce/Condiment/Elixir a la Vern…

By: Nina

Nina — Sun, 29 May 2016 15:51:28 +0000

So sorry to digress MM, but I am getting so frustrated with a need for info. Calling Lee and Millet who I recalled are very familiar with Bacolod. We are US based and are planning a trip to Bacolod in Oct. to watch the Masskara Parade and local cuisines. So frustrated that there is no info out there re exact dates/highlights of the parade; the two preferred hotels and basically decent hotels (L’Fisher and O’Hotel) are fully booked when I checked a week ago… other options have scary reviews i.e., rats/roaches infestation, water not being available, dirty bathrooms, etc., etc. Would appreciate it very much if Lee and Millet (and others) can provide some info, very much appreciate it, thank you and sorry again for the digression.

By: miclimptrp99

miclimptrp99 — Sat, 28 May 2016 06:57:15 +0000

Hi MM, made this earlier today. Double the quantity so that I could store them and see how the flavors would be after a while. Had about 2 cups worth that I couldn’t fit in the bottle anymore and had a stalk of leftover lemongrass in the fridge. So i decided to mince it up and add it to the sauce. Damn, it added a whole new flavor profile to it! Highly recommend you give it a try next time you make another batch.

By: Alilay

Alilay — Fri, 27 May 2016 18:20:20 +0000

yes, we always make this Sawsawan with bagoong balayan and mantikang baboy as we call lard Ito yung tinatawag na Sawsawan pa Lang ulam na.

By: Footloose

Footloose — Tue, 24 May 2016 12:23:38 +0000

He was a soldier in a war from which he was never dishonourably discharged so yes, he was a hero before he, along with scores of enablers (who btw outlived him unpunished), plundered the country’s human and natural resources from which the country has never recovered. As things are currently unfolding, being all too human with short memory and shorter patience for picking lessons from history, we are bound to repeat past errors.

By: ConnieC

ConnieC — Tue, 24 May 2016 04:50:55 +0000

I have been trying to behave myself, but….. Thanks for commiserating MM..

By: Marketman

Marketman — Tue, 24 May 2016 00:55:15 +0000

Connie C, :), I know exactly that you feel and mean, I am just trying to be good and hold my tongue/fingertips for a few months until it’s time to make more detailed comments…

By: ConnieC

ConnieC — Mon, 23 May 2016 23:43:15 +0000

Wake the dead is right for this sauce and Mayor Digong’s declaration that he will allow a burial for Ferdinand Marcos at the Libingan ng mga Bayani. When this happens we might as well rename the cemetery “Libingan ng mag Bayani at ISANG DIKTADOR” ( per Ben Pimentel Philippine Daily Inq).

https://globalnation.inquirer.net/472/we-should-not-demonize-ferdinand-marcos

Sorry, MM, but I can’t help it!

By: Betchay

Betchay — Sun, 22 May 2016 05:09:41 +0000

My mom use to do this sawsawan but instead of the fish bagoong she uses miso paste…. Very good as sawsawan for “Pesa”

Anyway you inspired me to do this today for lunch as sawsawan for sinigang na samaral sa bayabas! Thanks MM!

By: Footloose

Footloose — Sat, 21 May 2016 12:04:18 +0000

That boneless fish sauce may be closest to the ancient Romans’ garum although garum adored by classical epicures such as M. G. Apicius was manufactured using mostly fish viscera. It was a common table condiment much like our patis, a veritable umami bomb that’s always within easy reach.

As summer ends and gardeners end up with more ripening tomatoes than they can handle, a friend’s mom (from Iloilo) dices and sautées them with an equal part of ginger, minced as you suggested, and inspissates the combo to a chutney-like consistency and packed in pickle jars, an annual gift from the old lady much anticipated by her children and hangers on like me.

By: Calorie Shmalorie

Calorie Shmalorie — Sat, 21 May 2016 06:37:10 +0000

So similar to a delicious fiery African condiment except they use smoked fish instead of bagoong. The whole thing pureed and cooked with a lot more oil, stirred often till most of the liquid has evaporated and the oil has risen up top. Like a sofrito? It is even better If you cook everything on a wood fire. Splatters like heck though. I play it safe by using a large non stick covered pot, the cover slightly askew so the liquid evaporates quicker.