An
Ilonggo method of preparing fish by cooking it in vinegar, soy sauce, ginger, garlic and a host of other spices and seasoning -
pinamalhan is just “
paksiw made dry”. It is very simple to prepare, just place everything in a pan then cook until dry. At home we usually add oil when it is almost dried up and sometimes sour fruits like green mango and
iba (
balimbing) to give it a, well, fruity taste and aroma.
But when it’s
bangus that is made into one, usually it is not made dry since the concoction is makes eating more enjoyable. Yup it is still referred to as
pinamalhan, – lol, even if it swimming in the concoction.
An Ilonggo method of preparing fish by cooking it in vinegar, soy sauce, ginger, garlic and a host of other spices and seasoning - pinamalhan is just “paksiw made dry”. It is very simple to prepare, just place everything in a pan then cook until dry. At home we usually add oil when it is almost dried up and sometimes sour fruits like green mango and iba (balimbing) to give it a, well, fruity taste and aroma.
But when it’s bangus that is made into one, usually it is not made dry since the concoction is makes eating more enjoyable. Yup it is still referred to as pinamalhan, – lol, even if it swimming in the concoction.
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