Piniprito sya na malasado lang (Half cooked) for the p[urpose na alisin yun
langsa ng malnsang isda like Maya maya or dalag pero kung di nman malansa
yun gamit mo na isda pwede namn gisa lng
kaya nga culinary art, malakanya, it is all about presentation…fish shd
be cut from the head slanted to the tail. Gaya din ng pinoy pulitiko,
maraming aspiring chef na pinoy…na di naman qualified.
For me saute them only in ginger, garlic, onion & lemon grass, fresh p rin
sya para lang mawala yung lansa…. then put water to boil….pwedi rin sya
lagyan ng cooked rice parang arrozcaldo…lalu pg dalag ang isda…yummy!!
@thormya Simple, just fried the fish till its brown, put it aside, saute
garlic ,onion, ginger, add the rice juice(from rinsing the rice) put the
fish back add sake,simmer.When ready to serve, add bokchoy,scallion,black
pep. Eat with condemments,Saute garlic onion,miso paste,add palm
vinegar,black pep.diced tomatoes. It is god to eat this dish with Filipino
style fried rise.that is authentic ,promise. Season? Rainy or monsoon .feel
like Philippines all the way.man! I remember granny,miss her
aida tanDecember 4, 2013 at 6:06 am
bat mo hinahanap ang miso:P
khristienne1December 4, 2013 at 6:46 am
Bkit walang miso?
zalds69December 4, 2013 at 7:31 am
white water is the water rinse from rice…and bok choy is also known
chinese cabbage or napa cabbage..pechay in pilipino
ratana82December 4, 2013 at 8:08 am
what the white water is?
misspasigDecember 4, 2013 at 8:22 am
@MrJaguar1977 sanay sa amerika yan kaya ganyan, ikaw kaya tumira ng matagal
doon
ARIELizationDecember 4, 2013 at 8:44 am
and……for one thing…mali ang hiwa ng isda! its pretty basic!
ratana82December 4, 2013 at 8:49 am
@zalds69 thanks – it looked so nice, will try it when am in Manila =)
Carlo CristobalDecember 4, 2013 at 9:05 am
u cooking different way i cook just nilagang baka but u put ginger no gisa
and the sauce is ginisang tahure is salted and is nice
Rosendo ReyesDecember 4, 2013 at 9:59 am
Piniprito sya na malasado lang (Half cooked) for the p[urpose na alisin yun
langsa ng malnsang isda like Maya maya or dalag pero kung di nman malansa
yun gamit mo na isda pwede namn gisa lng
ronald capatiDecember 4, 2013 at 10:35 am
TALAGANG PINIPRITO YAN..
Ma. Teresa TanDecember 4, 2013 at 10:51 am
Hi, can’t see the start of the video. What’s there is the part that you
have to add the bok choy….
cali_ninjaDecember 4, 2013 at 11:37 am
@mencetak mas manyaman ya ing kapampangan pesa…ali ne dininan patatas.
David BorjaDecember 4, 2013 at 11:46 am
bla.
delia bartolomeDecember 4, 2013 at 12:20 pm
kaya nga culinary art, malakanya, it is all about presentation…fish shd
be cut from the head slanted to the tail. Gaya din ng pinoy pulitiko,
maraming aspiring chef na pinoy…na di naman qualified.
Doods TonoDecember 4, 2013 at 12:36 pm
pati ba naman pag hiwa…hayaan mo na..
SteamCatapulterDecember 4, 2013 at 1:33 pm
@zalds69 wapin, kanyaman!
Jay MiguelDecember 4, 2013 at 1:36 pm
For me saute them only in ginger, garlic, onion & lemon grass, fresh p rin
sya para lang mawala yung lansa…. then put water to boil….pwedi rin sya
lagyan ng cooked rice parang arrozcaldo…lalu pg dalag ang isda…yummy!!
colmcgelo28December 4, 2013 at 2:00 pm
wahhh bat walang partner na tahure….. hinahanap ko p nmn kung panu
gumawanun
zig larDecember 4, 2013 at 2:15 pm
alam ko hindi nadapt pinirito yan ehh gisa lang
niceguidoDecember 4, 2013 at 3:03 pm
@thormya Simple, just fried the fish till its brown, put it aside, saute
garlic ,onion, ginger, add the rice juice(from rinsing the rice) put the
fish back add sake,simmer.When ready to serve, add bokchoy,scallion,black
pep. Eat with condemments,Saute garlic onion,miso paste,add palm
vinegar,black pep.diced tomatoes. It is god to eat this dish with Filipino
style fried rise.that is authentic ,promise. Season? Rainy or monsoon .feel
like Philippines all the way.man! I remember granny,miss her
cez FabianDecember 4, 2013 at 3:46 pm
mas masarap ang lapu lapu na isda