As an avid web surfer, I have seen a lot of sites devoted entirely to Filipino cooking…. Most of them are really good and some of the best I will add as links on this page…

     But one of the recipes that I have not seen on anyone's page is what we Ilonggos call PINAMALHAN….  A dish which I think a lot of Filipinos, especially Ilonggos, abroad long for…. This is actually the first recipe my brother requested by email after they had been in the states for about 2 months.... and it's so easy to make...

     I plan to add more Ilonggo home cooking recipes here…  if you have a special request, please email me at [email protected]

Ingredients:       fillet of larger fishes, cut into serving size Ginger, half the size of your thumb, crushed and sliced thinly.Salt to taste

PROCEDURE:
Clean the fish well, for the small fish, remove the gills and intestines to avoid the fishy smell when cooked….. For large fish fillet, clean under running water.

Layer the fish in a pot, preferably a clay pot.  Pour in the vinegar, making sure that it covers the fish.  Add in all other ingredients except for the salt.  Cook over medium heat for about 10 - 15 minutes until the vinegar comes to a full boil. Add salt to taste.  Lower the flame, and allow to simmer for another 10 minutes, reducing the vinegar into half.  Serve with rice.

A variation:  Adding some guava leaves or grape leaves enhances the flavor of this dish… the guava leaves are best added when cooking catfish… the dish is then called PINAMALHAN SA BAYABAS.

PINOY FOOD LINKS: