Asian cooking
- Vegetable noodles, chicken and quail eggs
- Beef & Sausage Fried Rice
- Pearl Balls
- Beef and hofan soup
- Chicken, tofu and kangkong (water / swamp spinach) with chili garlic sauce
- Chicken fillets with hoisin sauce
- Steamed fish with oyster sauce
- Budget cooking part 3 (twice-cooked chicken and tofu)
- Siomai soup
- Fish fillet fried rice
Asian Pantry
- Kalamansi
- Coriander seeds
- Malunggay
- Sichuan (or Szechuan) peppercorns
- Sayote (chayote)
- All-purpose flour and glutinous rice flour
- Potted herbs from Market! Market!
- Fresh oyster mushrooms
- Jams and jellies
- Katsuo dashi (?)
Recent Comments
Patis (fish sauce)
Known as nam pla in Thailand, nuoc mam in Vietnam, nam pa in Laos and ngan-pya-ye in Burma (Myanmar), patis is used for seasoning or as a dipping sauce. Patis making is an important industry in the fishing towns of Navotas and Malabon, both in Metro Manila. Fish is fermented with salt and water in large vats; the strained liquid becomes patis. There are legal standards for a liquid to be considered as patis in the Philippines.
I normally don’t keep more than one bottle of patis in the house but, lately, the quality has been erratic. I figured I might as well try different brands, compare, then decide afterwards which is best for all-around cooking.
Some recipes where patis figures prominently:
- Pesang isda
- Pinatisang manok
- Ginataang puso ng saging (banana blossom in coconut cream)
- Chicken and misua soup
- Pancit miki (habhab)
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