Paksiw na Tilapia

Cooking Paksiw na Tilapia is simplicity in itself, and the result is simply mouth-watering goodness.  You don't even have to clean the fish yourself, just ask the fishmonger to remove the innards and scales for you.

Paksiw na Pata (Pork Stew in Vinegar)

Paksiw na pata is an irresistably good pork recipe.  Its rich sauce is poured freely over hot rice, and the tender pork pieces will make you forget your diet.  You have been warned. :-)

Cooking in vinegar is an age-old tradition in the Philippines.  In the past, when refrigeration was virtually unheard of, cooking in vinegar was an effective way of preserving meat, fish, and veggies.  The process is known as paksiw.  But not only does it preserve the food, but it also makes a tasty meal which, like adobo, becomes richer the following day - if it can last that long!

This recipe uses dried banana blossoms (because this is what we have from the Asian store).  If buying the dried variety, give it a good wash before soaking in water to remove much of the salt content.

Lechon Paksiw

Paksiw is essentially cooking food with vinegar and is closely associated with fish. Having a hot and humid weather like we have in the Philippines, I guess it was just natural to find ways and means to preserve food. And vinegar was just the right thing. Fish can keep for an extended length of time when cooked by paksiw.

Incidentally, this method also goes well with roasted meat, be it chicken or pork. Lechon, or roast pig, is especially popular in celebrations. In the event that there are leftovers, this can be transformed to yummy lechon paksiw. But you do not need to wait for leftovers. Cook up some pork and convert it to paksiw!

Paksiw na Lehon Manok

We had guests yesterday but we haven't done our groceries yet and so our ref leaves much to be desired ingredients-wise. And so I bought a roast chicken instead. But our guest brought along food to cook and we soon found ourselves with a feast consisting of nilagang baka, mussels in soup, and roast chicken.

Understandably the roast chicken was not "sold out" and I was left if a fair amount of leftover meat. What to do with it? Make paksiw na lechon manok!

Paksiw na Bangus

Paksiw is one of my favorite Filipino dishes; it's got that flavor that bites, thanks to the suka (vinegar). I love pouring its sauce over hot, steaming rice. Best eaten using bare hands! The bangus (milkfish) especially calls for industriously removing its many fishbones, so working with your hands is best.