A buddy sent over some stunningly fresh bilong-bilong or iwas, also referred to as moonfish. And instantly Mrs. MM been with them converted to Inun-unan or paksiw. It had been a virtually pavlovian response. Something borne from an in-depth-sitting down group of enjoyable childhood recollections eating this dish which was lovingly ready for her by her yaya. My passion for paksiw na isda is much more recent, not at all something I fondly remember from childhood. To create, it was put into a non-reactive pot, with a few chunks of ginger root, garlic clove, white-colored vinegar, salt and sliced kamias. It had been introduced to some boil using the pot uncovered, then 5 minutes in to the cooking a little vegetable oil was added, plus a handful of siling mahaba or finger chillies. The liquid was cooked lower to almost nothing (I really prefer getting a bit more sauce) also it was offered immediately with a lot of grain.
The concentration of the taste and aroma is memory jogging. I possibly could identify this dish blindfolded. It's fundamental, dramatically flavored and excellent comfort food with grain. But I don't believe it is an easily acquired taste. Most people need to have experienced this early to understand it later in existence. I can tell how this dish would taste better still if completed in a palayok or clay pot. I've two other versions of inun-unan or paksiw within the archives, one created using bisugo and soured with dayap. here. And the other version that Victor cooked up for all of us in Cebu, a couple of several weeks ago, here.
COMMENTS:
This really is my initial comment. I’ve known your site through a buddy. Been lurking eversince. Anyways, is inun-unan much like &"pinamarhan&"? I’m from Passi Iloilo so &"karay-a&" gid ako. Thank you for discussing your recipe around. Searching toward the next publish. More capacity to you!
February 15, 2009 3:23 pm
this is exactly what i'd call &"pagkain ng matatanda&" within the same category as ayungin cooked in sampaloc, paksiw na bangus and fish cocido. to be sure along with you when you won't ever been with them inside your childhood then your simple pleasure sheds. pass the patis with sili please! tasty!
February 15, 2009 4:18 pm
In Quezon we call that fish hiwas, sapsap being from the smaller sized variety. You’re right it's so sarap and it is similar to my childhood. We love to it combined with nilagang talong with tomato plants, nowadays it's known as eggplant dip. Porkchop is a great accompaniment too.
In some way, I'm able to’t duplicate that taste here, most likely the fish caught here's different, even when I personally use Pinoy suka.
MM that recipe is a great break from wealthy-saucy foods. You understand how to plan your menu..
February 15, 2009 4:38 pm
Within Manila this fish is known as &"iwas&". In Iloilo, it is called bilong-bilong.
Sapsap is yet another species.
Both of them are my personal favorite catch making paksiw. Paksiw sapsap or bilongbilong combined with steamed, scrambled, or sunny-side up fried eggs in the morning, yummy.
February 15, 2009 4:52 pm
I'm able to smell it came from here&...&...hhmmmmmm. Maasim. Inun-with that’s what it is called in Legazpi. That’s my father’s favorite. I’ve experienced my eyes on Iba though. Now i miss ginataang kamias na medyo maanghang. Hope i'm able to get it again pag uwi namin this might.
February 15, 2009 5:47 pm
i believe inun-unan and pinamalhan in negros is likewise &...i really like bilong2 ma inun-unan or pinirito&...however i thought bilong2 differs from sapsap&...
February 15, 2009 7:31 pm
jeeze ang sarap..
MM are you able to please elaborate on the &"non-reactive pot&", noon pa namin gustong bumili ng ganyan. kasi they are saying whenever you prepare inside a non-reactive pot mas maganda daw&...
sorry because of not commenting around the blog&... but be assured I usually open this website everytime&....
February 15, 2009 8:11 pm
MM, when the bilong-bilong is cooked with only iba and salt, sans vinegar, and cooking it until its natural juices have dried out, it will likely be known as pangat.
February 15, 2009 8:51 pm
moni, awesome, I didn't realize that&... is the fact that why the dish in Batangas with tulingan and iba is known as pinangat? arlene, non-reactive results in it won't adversely interact with acidity for example vinegar, tomato plants, citrus juice, kamias, etc. It's my job to make reference to an enameled pot with is stainless or hard aluminum coated inside a ceramic finish, a Le Creuset is easily the most name droppable one, but there are numerous others. Glass can also be typically non-reactive much like good stainless containers. Cheap aluminum containers may be reactive, altering the taste from the dish and perhaps damaging your cookware. Oh, a palayok is most likely non-reactive too regarding this dish along with a nice method to draw moisture while focusing flavor. Apparently, based on googling, anondized aluminum can often be with enough contentration that need considering non-reactive, so some aluminum is ok&...
February 15, 2009 9:18 pm
I really like all sorts of fish and vegetables but sapsap and ampalaya are the type I had been pleased to have attempted, although not interested in doing the work again.
Produce another thing hehehehehe. Anything with coco milk hehehehe
February 15, 2009 9:30 pm
That’s indeed a Hiwas or Chabeta or Bilong-Bilong. Sapsap is definitely an entirely different of fish flesh is whiter, oilier and softer so when the dimensions becomes bigger, it’s known as Taksay na. It’s three occasions pricier than Hiwas.
February 15, 2009 9:37 pm
I just read somewhere that cooking acidity (like vinegar) within an aluminum pot can really be toxic (cancer causing). Within our market within Paseo de Sta Rosa, I could buy a black palayok. I believe that one originated from Quezon province. There's also cheap clay containers (P88) which may be bought in japan Home shops within the malls. Instructions indicate you need to submerge the pot in &"hugas bigas&" overnight therefore it won’t crack easily.
February 15, 2009 10:51 pm
btw, exist different ways of preparing hiwas? nakakasawa na rin ang prito at pilitan pa ang pagkain ng paksiw, kahit na pasosyalin ko pa ang pangalan fish braised/poached in cider. Ingles man daw ang pangalan, pareho pa rin ang lasa!
February 15, 2009 10:53 pm
hi diwata! the hugas-bigas, is the fact that at 70 degrees, warm or cold? thanks&... i usually question if individuals claypots are foodgrade or pangdekorasyon lang&...
February 15, 2009 10:56 pm
My mother’s household is Batangueno, we prepare this similarly inside a clay pot but with no vinegar, and taking advantage of sun-dried kamias (that is a very deep eco-friendly, almost black). I’ve always known this as &"sinaing na sap-sap&" but more often we use tulingan.
February 16, 2009 3:38 am
If only we are able to buy kamias here. Still remember our manang making tulingan with kamias. The greater you reheat the dish the greater it will get. Thanks MM for the pinoy food posts. A different one I miss is pinangat whenever we were built with a beach house in batangas we usually bought the fish &"by catch&" and cooked pinangat inside a palayok.
February 16, 2009 5:37 am
ntgerald and andykamatis, many thanks for your clarification&... I've mistakenly known bilong-bilong and sap-sap because the same fish and they're not. Works out bilong-bilong is really a &"moonfish&" or Mene maculata, while sap-sap are &"ponyfish&" or &"toothpony&" which there are many very carefully related species. Thanks!
February 16, 2009 8:12 am
Mmmmm.jogs my memory of my Lola. So great&...however it was usually paksiw or sinaing na sapsap&...either with vinegar or kamias/native tomato. So great&...but folks be aware. The cost of sapsap is becoming costly&...a balikbayan once requested this and apart from it being harder to locate,I had been amazed at its cost within metro manila. It was once so affordable whenever we were youthful. Sigh&...
February 16, 2009 8:34 am
February 16, 2009 8:49 am
ariel, we call that sinaing na tulingan. i make mine with tambakol since i dont understand how to neat and take away the &"kati&" of the tulingan. we simply wash the tambakol slices with salt to get rid of kati and lansa. then drain them and season again with salt. put some pork fats at the end from the pot or kaldero, then layer the tambakol slices, alternately with &"pinitpit na bawang&" and dried kamias and top it again with pork fats. we simply pay for it with water halfway lang, then allow it to boil and simmer until done.or exactly what the locals here say &"hanggang magpatis.&" my style naman, i pour kakang gata when its done, allow it to simmer for 3 minutes or before the kakang gata has got the texture of taho. ayyy, sarap. btw, sometimes i put siling haba since i need it a little maanghang na kaya noise ng mga kids.
February 16, 2009 9:10 am
thanks marketman for that info. i upon the market that old palayok provided by a batanguena relative, because &"napanisan&" na siya. and also the succeeding dish na iluto doon, napapanis na agad. i did previously prepare grain in palayok with dahon ng saging at the end and laced with pandan. haaay, ang sarap ng tutong niya.
like a kid, i'd drizzle sugar around the tutong and it is my merienda na, or maybe may pera, condensed milk ang toppings (it had been an extravagance in those days). irrrve never loved cooking grain in grain oven&... walang tutong.
February 16, 2009 9:15 am
thanks diwata. so reliable advice na food-grade sila at pwedeng serve-an ng ulam&... sige, bibili na ako nun, ang cute noise kasi tingnan. )
