Paksiw

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Paksiw
JfMalhacan9018MeycauayanCityfvf 06.JPG
Paksiw with sardines.JPG
Top: A serving of paksiw na isda;
Bottom: Inun-unan, a Visayan paksiw which does not include vegetables and is primarily spiced with ginger
Course Main course
Place of origin Philippines
Serving temperature Hot
Main ingredients Vinegar, fish sauce and spiced with siling mahaba
Variations Inun-unan, Paksiw na baboy, Lechon paksiw
Cookbook: Paksiw  Media: Paksiw

Paksiw (Tagalog pronunciation: [ˈpak.sɪʊ] PAK-seew) is a Filipino style of cooking, whose name means "to cook and simmer in vinegar". Common dishes bearing the term, however, can vary substantially depending on what is being cooked.

Paksiw na isda is fish poached in a vinegar broth usually seasoned with fish sauce and spiced with siling mahaba. It also usually includes vegetables, commonly ampalaya (bitter melon).[1] Inun-unan is a notable Visayan version of the dish spiced primarily with ginger. Unlike northern Paksiw na isda, it does not include vegetables and no water is added to the broth.[2]

Meat-based variants include Paksiw na baboy, which is pork, usually hock or shank (paksiw na pata for pig's trotters), cooked in ingredients similar to those in adobo but with the addition of sugar and banana blossoms to make it sweeter and water to keep the meat moist and to yield a rich sauce.[3] Another is Paksiw na lechon, which is left-over spit-roasted pork (lechon) meat cooked in lechon sauce or its component ingredients of vinegar, garlic, onions, black pepper and ground liver or liver spread and some water. The cooking reduces the sauce so that by the end the meat is almost being fried.[4]

See also[edit]

References[edit]

  1. ^ Vanjo Merano. "Paksiw na Isda Recipe". Panlasang Pinoy. Retrieved 2 February 2017. 
  2. ^ "Inun-unan (Paksiw Bisaya)". Ang Sarap. 2 December 2014. Retrieved 2 February 2017. 
  3. ^ Casa Veneracion. "Paksiw Na Pata Ng Baboy Recipe". Kusina Master. Retrieved 2 February 2017. 
  4. ^ "Cooking Lechon Paksiw (Left-over recipe)". Cooking Like a Pro. Retrieved 2 February 2017.