modified paksiw

I wanted to cook Tuna Paksiw (Paksiw –  a traditional Filipino vinegar-based food), Papa’s way. But I wasn’t able to go to Asian Store hence I don’t have any Filipino vinegar at hand. What I have is Hubby’s apple vinegar.

Realizing I need to ask Papa how a real paksiw should be cooked, I ventured on concocting a revised paksiw menu. I didn’t have the confidence to experiment on the traditional paksiw, this time.

I had two slabs of tuna (forgot to take a picture).

Mushroom, sold at 98 yen in Yokohamaya, somewhere in between Maita and Gumyoji. To be cut in halves.

Medium-sized yellow bell pepper. I SO love yellow bell peppers. I can eat them as is.

Cherry-tomatoes, to be cut in halves.

Tsada! Care to suggest a name for this?

yes i know, i need a NEW pan

It was good, especially since the bell peppers and cherry tomatoes weren’t overcooked. Lessons learned though:

  • need to simmer it a bit longer so the sauce could sip into the tuna and mushroom a bit more
  • measure the amount of vinegar – i always cook by feel, no measuring. So i have to learn to measure
  • don’t use apple vinegar if you don’t want a fruity sour taste
Advertisements

2 Comments (+add yours?)

  1. elna
    Mar 24, 2011 @ 17:46:27

    I dont measure either. I just pour and taste. Never tried cooking fish pakshew.Pero forte na sa akong mama ang paksiw.haha!

    Reply

Thanks for the comment! :)

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: