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milkfish stewed in vinegar) paksiw is a method of cooking that requires meat and/or vegetables to cook slowly in vinegar that is seasoned with onion, peppercorns, ginger and peppers. tuna, salmon, striper, mackerel, catfish, milkfish, tilapia, ponyfish, threadfin brim and anchovy can be used to cook this dish
a little challenging because of the tiny bones embedded in the fish meat. anchovies are usually wrapped in banana leaves. paksiw is one of the staple dishes in a filipino household. the use of vinegar sort of "pickles" the fish, thus prolonging its cooked shelf life even without refrigeration. the dish...
http://filipinofoodaficionado.blogspot.com/2014/07/