Philippine native cuisines are natural taste bud ticklers that induce appetite like fatty oil is to grill fire. But there are certain culinary secrets that enhance the subtle taste of native dishes, especially where marinating and sauces are concerned. Here are some secret tips for a more enjoyable Philippine native cuisine.
Most fried native dishes, like fried fish and pork chops, are rubbed with a dash of salt and flour a minute before frying. This results in a super crispy and juicy fred native cuisine, with all the food flavors intact and succulently oozing at a bite. For a much tastier native dish flavor, fish, pork or beef is marinated with soy sauce and vinegar, or better, soy sauce and natural “kalaminsi” or lemon juice. This marinating procedure is done 30 to 45 minutes before cooking, either by frying or grilling. Grilled pork liver is also thus marinated for a mouth-watering aroma and taste.
Native cuisine fried or steamed fish are often stuffed with sliced native tomatoes, garlic, ginger, “kinchay” leaves, a little powdered pepper, and onions. At times this native dish is mixed with cooked ground beef or pork. The fish’s abdomen is sliced open, gull and gills removed while leaving the liver and intestines intact, and the spices are stuffed inside. Then the abdomen is stitched closed with a clean white thread. The fish is then wetted enough with a soy sauce and “kalamansi” or lemon juice concoction for some 15 minutes, and then fried or grilled.
With grilling native cuisines, the usual method is to wrap the fish or pork with aluminum foil. This cooking method evens up cooking all sides of a native dish fish, pork, or beef but it’s unhealthy because of the lead content of the foil. The best alternative—and one of the native cuisine culinary secrets of cooking grandmas in the country—is to wrap food in banana leaves while being grilled. This saves the native dish from too much burning and boosts natural food and spice flavor enhancement.
Finally, native cuisines usually go with a specific dip sauce. Dip sauces of mixed vinegar, soy, or preserved fish for a specific native dish may heighten taste bud stimulation. Native cuisine Kare-Kare’s true gourmet potential lies on how good the preserved shrimp or “bagoong” sauce is cooked.
Philippine native cuisines are enjoyed more when the secret ingredients are in and the right sauce concoction for a native dish is in place.
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