These past few years my hubby and I have gone our separate ways on vacation, not for any specific reason, just a divergence in what appealed to each of us. My husband has been passionate about surfing for as long as I’ve known him, and I love that my hubby takes these surfing...
Read more »
I’d been cooking with fish sauce for a while and knew well its potency and pungency, but until I broke a bottle and liberally doused myself and had to suffer through folks quickly backpeddling to give me “breathing space” did I really get it – this stuff is strong – really, really, strong! No wonder the...
Read more »
Fish sauce are ubiquitous even though we may not always be aware of where they pop up – take Worcestershire sauce for example, or the Italian Colatura di Alici. In Asia, these sauces are considered core components in cooking and the Philippines, Thailand, and Vietnam all have their own versions of this wonderful condiment....
Read more »
“Lahat ho yata ng pagkain dito may patis, ma’am.” - ”I think all the dishes here have fish sauce, ma’am.”
This response probably best sums up how ubiquitous patis is to Filipino cooking. Patis is the Filipino version of fish sauce, and long a staple in the kitchen. Filipinos have a long love affair with fish related condiments, and given the...
Read more »
photo from sfgate.com
In preparing a recent post on raw fish, I developed a craving for cerviche, and really who could blame me? Living in San Francisco, there was one restaurant on my radar that I knew could offer me an authentic, or at least close proximally, of the Peruvian cerviche I desired:...
Read more »
The more I learn about the Amalfi Coast, the more impressed I am. We owe a debt of gratitude for such culinary wonders as limoncello, and of course this incredible anchovie fish sauce, colatura di Alici.
The sauce is simple to make:
select fresh anchovies
clean and pack in a wooden barrel
add weight on top of said...
Read more »
Raw fish has found its way into many cuisines, and recently after reading a post on poke, I played a bit of a game with myself of trying to think of as many such dishes as I could. My only rule being,that no heat was involved, but “cooking” in acidic mixtures make the cut. Per...
Read more »
