Pinangat or Pangat is a Philippine dish of fish cooked slowly in vinegar and salt. Kamias which is also a good souring agent is also used to prepare this food. My mom, mostly used Kamias when cooking this food. It is always good to serve this dish with Patis (fish sauce ) and newly-cooked rice

Related Articles

Inihaw na Hito ■■■■■■
Inihaw na Hito is one of the grilled/broiled foods from the Philippines which makes use of Catfish/Cat . . . Read More
Tinapa ■■■■■■
Tinapa refers to smoked fish; generally made of fish prepared/cooked through smoking, one of the traditional . . . Read More
Goyave ■■■■■■
Goyave is the French word for "Guava" . Guava is eaten as a fruit , in the Philippines, it is dipped . . . Read More
Pinamalhan ■■■■■
Pinamalhan is a dish from the Philippines, the Ilonggo version of Paksiw (fish cooked in Vinegar). Pinamalhan . . . Read More
Daing ■■■■■
Daing refers to a Filipino word which usually means dried fish. However, daing can also be prepared by . . . Read More
Batwan / Batuan ■■■■
Batwan / Batuan: Batwan refers to a green sour fruit which is used as a souring agent for making Sinigang . . . Read More
Sawsawan ■■■■
Sawsawan is the Filipino word for dipping sauce or  gravy. The most famous Sawsawan are: Toyo (Soy sauce) . . . Read More
Tinapsilog ■■■■
Tinapsilog refers to a one-dish meal  from the Philippines which includes Tinapa (smoked fish), Sinangag . . . Read More
Champorado ■■■■
Champorado refers to the Philippines famous rice porridge with cocoa or it simply refers to chocolate . . . Read More
Dinengdeng ■■■■
Dinengdeng refers to the food from the Philippines, particularly from the Ilocos Region. Dinengdeng boiled . . . Read More