https://wiki.tiffa.net/w/index.php?action=history&feed=atom&title=Translations%3AFilipino_cuisine%2F63%2Fen 2026-09-11T18:21:07Z Revision history for this page on the wiki MediaWiki 1.43.0 https://wiki.tiffa.net/w/index.php?title=Translations:Filipino_cuisine/63/en&diff=159340&oldid=prev 2025-06-27T06:27:16Z

<p>Importing a new version from external source</p> <p><b>New page</b></p><div>&#039;&#039;[[Paksiw]]&#039;&#039; refers to different vinegar-based stews that differ greatly from one another based on the type of meat used. &#039;&#039;Paksiw na isda&#039;&#039; uses fish and usually includes the addition of ginger, fish sauce, and maybe &#039;&#039;siling mahaba&#039;&#039; and vegetables. &#039;&#039;Paksiw na baboy&#039;&#039; is a &#039;&#039;paksiw&#039;&#039; using pork, usually pork hocks, and often sees the addition of sugar, banana blossoms, and water so that the meat is stewed in a sweet sauce. A similar Visayan dish called &#039;&#039;[[humba]]&#039;&#039; adds fermented black beans. Both dishes are probably related to &#039;&#039;pata tim&#039;&#039; which is of Chinese origin. &#039;&#039;Paksiw na lechon&#039;&#039; is made from &#039;&#039;lechon&#039;&#039; meat and features the addition of ground liver or liver spread. This adds flavor and thickens the sauce so that it starts to caramelize around the meat by the time dish is finished cooking. Although some versions of &#039;&#039;paksiw&#039;&#039; dishes are made using the same basic ingredients as &#039;&#039;adobo&#039;&#039;, they are prepared differently, with other ingredients added and the proportions of ingredients and water being different.</div>

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