Glossary S
Sapin-sapin, a delightful and visually striking Filipino dessert, is a true testament to the country's vibrant culinary culture. This layered delicacy, known for its vivid colors and sweet, coconut-infused taste, holds a special place in Filipino celebrations and gatherings. In this article, we will delve into the world of Sapin-sapin, exploring its ingredients, preparation, cultural significance, and potential variations. We will also provide a popular recipe for you to enjoy this delectable treat at home.
Deutsch: Sapodilla / Español: Zapote / Português: Sapoti / Français: Sapotille / Italian: Sapodilla
Sapodilla is a tropical fruit known for its sweet, malty flavour and grainy texture. It comes from the sapodilla tree (Manilkara zapota), which is native to Central America, Mexico, and the Caribbean. The fruit is typically round or oval, with a brown, rough outer skin and a soft, juicy, brownish flesh inside. Sapodilla is widely consumed fresh and is also used in various culinary applications, particularly in desserts and beverages.
Deutsch: Sarciado / Español: Sarciado / Português: Sarciado / Français: Sarciado / Italiano: Sarciado
Sarciado is a traditional Filipino dish that translates to "cooked with a thick sauce" in English. It typically involves fish that is first fried and then cooked again with a sauce made from tomatoes, onions, and sometimes bell peppers. Eggs are often added to the sauce to make it thicker and richer.
Description
Sarciado combines the freshness of seafood with the robust flavors of a tomato-based sauce. The dish is known for its comforting balance of tangy and savory tastes, often enhanced with a hint of sweetness from the tomatoes and a slight kick from freshly ground black pepper. It is a perfect example of how Filipino cuisine utilizes simple ingredients to create flavorful and hearty meals.
Personal Note
Sarciado a culinary term used in the Philippines to donate a dish with a sauce, particularly made from sauteed finely diced or chopped tomatoes, onions, garlic and sometimes ginger, with salt and pepper to taste with just enough amount of water to make the ingredients saucy. Different kind of meat can be used in making Sarciado, such as Pork and Chicken, but Sarciadong Isda or Fish Sarciado for me was the best ever tasting Sarciado cooked by my mother.
Moreover, Sarciado in Tagalog means "cooked with a thick sauce” and Sarciadong Isda (Fish Sarciado) is one of the most cooked Sarciado dish. Fish Sarciado is accompanied with a thick chunky tomato sauce. Fish Sarciado is said to be invented by Filipinos in search for better ways to make a dish out of left over fried fish as these leftovers are not really as appetizing as the freshly fried ones, so an ingenious approach by adding tomato sauce and eggs did made the trick by not just rehydrating the fish
fried fish I had tried like Mackerel Scad (galunggong), snapper (maya maya), grouper (lapu lapu) and even Tuna. So the next time you have a fried fish or any left over fish.
Application Areas
Sarciado is commonly prepared in Filipino households as a way to make use of leftover fried fish, demonstrating a practical approach to food and minimizing waste. It’s typically served as a main course and goes well with a side of steamed rice.
Well-Known Examples
The most common version of sarciado uses fish like tilapia or Bangus (milkfish), although variations may include other types of fish or seafood. The key to a good sarciado is the quality of the tomatoes and the balance of flavors in the sauce.
Recipes
Basic Fish Sarciado Recipe: Ingredients:
- 4 medium-sized fried fish (tilapia, bangus, or any firm white fish), cleaned and scored
- 4 ripe tomatoes, chopped
- 1 onion, sliced
- 1 bell pepper, sliced (optional)
- 3 cloves garlic, minced
- 2 eggs, lightly beaten
- 1 cup water or fish broth
- 2 tablespoons cooking oil
- Salt and pepper to taste
- Chopped scallions for garnish
- Prepare Sauce: In a skillet, heat the cooking oil over medium heat. Sauté garlic and onion until translucent. Add the tomatoes and bell pepper, cooking until they are soft and have released their juices.
- Add Fish: Place the fried fish back into the skillet with the tomato mixture. Pour in water or fish broth. Simmer for about 10 minutes, allowing the flavors to meld.
- Add Eggs: Slowly pour the beaten eggs over the fish and sauce, stirring gently to distribute the eggs without breaking the fish. Cook for an additional 2-3 minutes, or until the eggs are set.
- Season: Season with salt and pepper to taste. Garnish with chopped scallions.
- Serve: Serve hot with plenty of steamed rice.
Summary
Sarciado is a flavorful Filipino dish that showcases the creative use of everyday ingredients to enhance the natural flavors of fish, offering a delightful meal that is both satisfying and nourishing.
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Sarciadong Hiwas refers to one of the dishes from the Philippines made from Pritong Hiwas (Fried Moonfish) cooked in sauteed crushed garlic, chopped onions and tomatoes or tomato sauce. When cooked, Binating Itlog (scrambled or beaten eggs) is often added towards the end of cooking.
Sarciado also spelled as Sarsiado means cooked with a thick sauce.
Any kind of fried fish can be made into Sarciado and 2 of my favorite fishes made into Sarciado are Galunggong (Mackarel Scad) and Hiwas (Moonfish)
In Europe, because I find it hard to find fresh fish, I use frozen filleted fish like Cod and Pangasius to make a Sarciado and I think it is still enjoyed by everyone I cook for