"Kaukau" is a pidgin slang word meaning "food" or "to eat." The Hawaiian term for food is `ai. The two theories on the origin of the word "kaukau" are the Hawaiian word for table, pâkaukau, and the Chinese word for food, chow chow. In Hawaii we say "We go kaukau!", I would say, "I hungry I like kaukau!" or "Let's kaukau!" The Cuisine of Hawaii is a fusion of foods brought by immigrants to the Hawaiian Islands, particularly of Portuguese, Chinese, Filipino, Japanese, Korean, Polynesian etc.
Wednesday, July 27, 2005
Milkfish Stew (Paksiw Na Bangus)
Good morning or as they say in Hawaii, "Aloha kakahiaka!" Well back in grade school... lol
I got another call from my wife. Now Cathy wants Paksiw na Bangus. This dish has the baseline recipe of dinengdeng but also adds vinegar. Paksiw na Bangus is a dish in the Philippines with milkfish boiled with coconut or nipa vinegar, and other spices and a bit of vegetables simmered over a slow fire. The broth is slightly sweet and tangy. It's refreshing to sip the broth hot. So any dish with a little bit of vinegar added would be considered paksiw. You usually make paksiw when you want to stretch a dish longer. It's like fixing it up a bit and preserving it longer.
I have to go to the market after work and get a good size bangus(milkfish). Hopefully I can find a fresh one. They have frozen ones but I don't have the time to defrost it and clean it since Cathy wants it for dinner. Fresh or frozen mullet is also a good substitute for this dish. 99 Ranch Market has free fish cleaning and frying service btw. If you're wondering why I'm cooking for my buntis sister-in-law, I'm wondering too. LOL! My brother-in-law Les still has to learn to cook and prepare filipino dishes since he married a filipina. :P Les btw is a Hawaii born Okinawan guy and a restaurant manager. He's a cook by trade. Actually he's supposed to be doing this not me! hahaha :D he owes me big time!
Milkfish Stew (Paksiw Na Bangus)
Ingredients:
1-3 fresh bangus (milkfish) It can be bought in Filipino stores and mullet may be substituted.
1 cup quartered bitter melon
1/2 cup ginger sliced 1/2-inch lengthwise and crushed
2 cloves garlic, crushed
1 cup quartered eggplant
3 sweet green chili peppers
1 cup white vinegar
3/4 cup water
2-4 Tbsp patis to taste
Dash fresh black pepper to taste
Dash MSG to taste (optional)
Dash Hawaiian or kosher salt to taste
Instructions:
Clean bangus and cut into three serving pieces. Arrange bitter melon, ginger,garlic and
eggplant in saucepan and place fish and whole peppers over vegetables. Add vinegar and bring
to a boil. Add water and continue simmering until fish is cooked. Add patis or salt to
taste.
Paksiw is better served aged. Store in refrigerator in a covered dish for one to two
days. Reheat when ready to serve.
Serves 2
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