unsaon pagluto ug INUN-UNAN?

[jntio]

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pag noodles nalang bro kay naa procedure sa plastic unsaon pag luto

[hallerz]

simple raman ang akong style sa pgluto.

fish, suka, water, ahos, sili espada, talong, asin and vetsin

isagol tanan...marinate una for 30mins para mo tuhop...then sigae after sa 1st niyang bukal...pahinayi dayon...after 5mins put-off the fire...og luto na xa...niana ka simple lang jud.

[juck401]

butangi lang suka og luy.a ang imong isda bro... pytz na na hehhe!

[valleoliver]

Paksiw na Isda or Fish Cooked in Vinegar is a quick and easy seafood dish that is said to be one of the common everyday dishes prepared by Filipino families. Since the Philippines is composed of over 7,100 islands, fish is a staple particularly on the coastal areas.

Bangus or Milkfish has been the regular fish variety for this dish (Paksiw na Bangus). However, due to availability, budget reasons, and personal preference, other fish varieties can be used.

I grew-up ignoring this dish. When my mom serves this for lunch or dinner, I would go straight to the pantry and open a can of ma-ling (a brand of Chinese luncheon meat) or corned beef for myself. I guess that my taste buds are configured for fried meat and sweet foods when I was a kid; I’m sure that most of you can relate.

As time passed-by, I learned to appreciate simple dishes; fish and vegetables slowly became part of my regular diet. I guess all I needed was enough time to adjust. It’s about time or else I wouldn’t have had experienced the pleasures in trying different Filipino Food.

Try Paksiw na Isda recipe and let me know what you think.

Ingredients:

2 pieces fish (about half a pound each), cleaned and scales removed

1 knob ginger, sliced and pounded

6 cloves garlic, skin removed

1/2 cup vinegar

1 cup water

1 medium onion, sliced

1 small bitter gourd, chopped (optional)

3 pieces finger chili

2 teaspoon salt

1 teaspoon whole peppercorn

Cooking procedure:

1. Heat a pan and cooking pot then pour-in vinegar and water.

2. Add salt and whole peppercorn then stir. Bring to a boil.

3. Arrange the fish in the pan along with the ginger, garlic, onion, bitter gourd, and finger chili. Cover and simmer in low to medium heat for 12 to 15 minutes.

4. Turn off the heat and transfer to a serving plate.

5. Serve hot with steamed rice. Share and enjoy!

Note: You may substitute salt with 3/4 to 1 tablespoon fish sauce.

[Lady-L]

sa number 2 or 3 dili butangan usa ug tubig? unsa sad kadaghana ang suka ebutang?

sorry karon pako kabalik diri and to answer ur question, YES dili usa butangan ug tubig. kinahanglan mahubas iyang kaugalingon liquid sa fish para dili langsa imong inun-onan.

ang amount sa suka mo-differ sa gidaghanon sa isda. kung tuba imong gamiton pwd ra pure or walay sagol tubig pero kung pareha sa datu puti aslom raman pud kaau saguli lang ug gamay tubig depende sa imong gusto nga kaaslomon.

[Sand Man]

this is how i cook inun-onan:

1.) andama ang isda (kinuhaan hasang ug tinae); luy-a; ahos; sily espada
2.) sa limpyo nga kaldero ibutang ang luy-a, ahos, sily espada, isda & asin/salt (in order)
3.) itak-ang ang kaldero sa stove hangtod mobukal kini ug paabota nga mahubas ang iyang kaugalingong tubig/liquid
4.) inig kahubas butangi ug suka (mas maau sukang bisaya), pabukala ug usab hangtod sa maluto
5.) timplahi ug bitsen.

pwd sad nimo butangan ug iba, palya & talong pero kung pang matagalan imong gusto ayaw nalang...

Almost the same as my style, pero I do not put luy-a ... instead I use sibuyas.

Then I'd like to stress that I use "used" cooking oil -- used specifically during frying fish.

Paksiw na Isda or Fish Cooked in Vinegar is a quick and easy seafood dish that is said to be one of the common everyday dishes prepared by Filipino families. Since the Philippines is composed of over 7,100 islands, fish is a staple particularly on the coastal areas.

Bangus or Milkfish has been the regular fish variety for this dish (Paksiw na Bangus). However, due to availability, budget reasons, and personal preference, other fish varieties can be used.

I grew-up ignoring this dish. When my mom serves this for lunch or dinner, I would go straight to the pantry and open a can of ma-ling (a brand of Chinese luncheon meat) or corned beef for myself. I guess that my taste buds are configured for fried meat and sweet foods when I was a kid; I’m sure that most of you can relate.

As time passed-by, I learned to appreciate simple dishes; fish and vegetables slowly became part of my regular diet. I guess all I needed was enough time to adjust. It’s about time or else I wouldn’t have had experienced the pleasures in trying different Filipino Food.

Try Paksiw na Isda recipe and let me know what you think.

Ingredients:

2 pieces fish (about half a pound each), cleaned and scales removed

1 knob ginger, sliced and pounded

6 cloves garlic, skin removed

1/2 cup vinegar

1 cup water

1 medium onion, sliced

1 small bitter gourd, chopped (optional)

3 pieces finger chili

2 teaspoon salt

1 teaspoon whole peppercorn

Cooking procedure:

1. Heat a pan and cooking pot then pour-in vinegar and water.

2. Add salt and whole peppercorn then stir. Bring to a boil.

3. Arrange the fish in the pan along with the ginger, garlic, onion, bitter gourd, and finger chili. Cover and simmer in low to medium heat for 12 to 15 minutes.

4. Turn off the heat and transfer to a serving plate.

5. Serve hot with steamed rice. Share and enjoy!

Note: You may substitute salt with 3/4 to 1 tablespoon fish sauce.

Source: Click

[nakedheartlady]

mao ni ako style sa pagluto og inun-unan and i learned this from my mom...

sa kaldero e-sagol tanan ingredients....

gi-limpyohan na nga fish, suka, luya-a pawala sa langsa sa fish, ahos, sili espada, talong or apmaliya (optional), asin and vetsin daun.. then put on the fire cook for about 20mins siguro until maluto ang fish then hinay lang jud ang siga kay mao mana technique para lami ang resulta.. ana ra..hehehe and mo last pa jud na ang inun-unan bisan walai init2 og 3-4days bisan dili i-butang sa ref..

[behemothharr]

kini rabang inun-unan, magka dugay, magka lami.

[FLIPTOP]

sayon rana bro/sis, pangutana sa imong mama ug papa.. pero naa koy akong style, ingredients kay isda, bisan unsang isdaa, suka, pwede saglan ug iba, pwede saglan ug tawong.. ang akong style bro kay ako sa nang pretohon ang isda pero dili kaau paig.. dayon, ibutang sa kaldero, saglan ug suka, sibuyas,dayon timpla ug asin ug bitsin paabuta nga maluto..

ganito pala...

[PaulG]

ayaw ug gamit ug aluminum nga kaldero. mas maayo stainless steel or clay nga pot kay mahilis na ang aluminum kung naay suka ang lutuon. masagol ang aluminum sa pagkaon.