eto ung way nia ng pagloloto ng pesa., kanya-kanya paraan yan. peo kung gus2 nio authentic e dapat BULIG at hindi kahit ano klase ng isda...BULIG lng kung ang pinagtatalunan nio e pagiging authentic. meron p nga dyan pati paghiwa ng tilapia pinuna p.chef nga cguru xa kc alam nia tamang paghiwa. FYI pesang capampangan ing peka manyaman...just enjoy watching. keep it up PANLASANG PINOY ur doin a great job!!!! peace!!!!
For me saute them only in ginger, garlic, onion & lemon grass, fresh p rin sya para lang mawala yung lansa.... then put water to boil....pwedi rin sya lagyan ng cooked rice parang arrozcaldo...lalu pg dalag ang isda...yummy!!
hello po, this looks yumny. tanong ko lang po kung anong klase nang isda pweding ma tinula dito sa europe specially holland, i miss tinula cebu kaso di ko alam anong klase nang isda masarap matula from north sea.. :(
Piniprito sya na malasado lang (Half cooked) for the p[urpose na alisin yun langsa ng malnsang isda like Maya maya or dalag pero kung di nman malansa yun gamit mo na isda pwede namn gisa lng
@Arielization. Bakit mag iiba ba ang lasa ng isda kung hinwa niya sa gusto niyang hiwa? @jingish0209. iba iba ang pamamaraan ng pag luluto ng iba ibang rehiyon sa pinas, isa na ang pamamaraan ng pagluto niya. Kaya di umunlad ang bayan nating lahat binabatikos mga NON-SENSE naman ang pag batikos parang mga politiko na pulpol may masabi lang.
Whn you say a few minutes, can you please at least mention an ETA for it? I notice with the timing of your cooking, you don't mention any timeframe. Thats the only comment I like to raise, apart from that it is well instructed.
kaya nga culinary art, malakanya, it is all about presentation...fish shd be cut from the head slanted to the tail. Gaya din ng pinoy pulitiko, maraming aspiring chef na pinoy...na di naman qualified.
@ratana82 From rice that had been washed, we usually used the secound rinse , and when you're ready to serve this dish, try to put some rice wine, taste would be better. On top of that , the authentic dish always have condemments wich is not part of this video. We call it Filipino styke miso( permented beans) with tomatoes garlic ,onion and the palm vinegar. We usually ate this kind of dish with Filipino style fried rice.On top of that , my granny cooked this dish when it's raining.
@thormya If you whant to learn some Filipino dish,asked me about it. i would like to help. We can meet at face book ( Jesse guidotti) we can chat there. let me know,Just leave a message
asus!nag advise ka mali nmn.saute garlic first to release flavor then onions til it caramelize kc mas marami water content ang onion.and cooking is not just presentation,hindi yan parang painting n titingnan mo lng.
eto ung way nia ng pagloloto ng pesa., kanya-kanya paraan yan. peo kung gus2 nio authentic e dapat BULIG at hindi kahit ano klase ng isda...BULIG lng kung ang pinagtatalunan nio e pagiging authentic. meron p nga dyan pati paghiwa ng tilapia pinuna p.chef nga cguru xa kc alam nia tamang paghiwa. FYI pesang capampangan ing peka manyaman...just enjoy watching. keep it up PANLASANG PINOY ur doin a great job!!!! peace!!!!
ang sarap talaga ng lutong pinoy,.. and i love it,.
matry nga...mukhang masarap ginutom aq...sakto sa maulan na panahon :-)
For me saute them only in ginger, garlic, onion & lemon grass, fresh p rin sya para lang mawala yung lansa.... then put water to boil....pwedi rin sya lagyan ng cooked rice parang arrozcaldo...lalu pg dalag ang isda...yummy!!
i love it ! salamat kuya!
Thanks for sharing this recipe!!! :-)
Sarap gusto ko preto talaga ang isda kasi HND malansa maarte kasi ako pagdating sa pagkain masusuka ako kapag may naamoy ako sa pagkain
Sir question po, pde ba yung pangalawang hugas gamitin? Parang madumi kase yung unang hugas :))
Mukhang masarap!!!!!Subukan ko lutuin to
Mas maganda sa pesang isda ang ilagay konting bigas try nyo kesa ang ilagay pinag ugasan sa bigas
TALAGANG PINIPRITO YAN..
maraming salamat po dahil po sa inyo dito sa lutongpinoy natuto po akong magluto....
mas likeko ang piniprito kasi mas malasa at hindi naaamoy ang lansa,..
hello po, this looks yumny.
tanong ko lang po kung anong klase nang isda pweding ma tinula dito sa europe specially holland, i miss tinula cebu kaso di ko alam anong klase nang isda masarap matula from north sea.. :(
Thanks for video
u cooking different way i cook just nilagang baka but u put ginger no gisa and the sauce is ginisang tahure is salted and is nice
Pano pag pag walang hugas bigas, pwede ba ang tubig?
Piniprito sya na malasado lang (Half cooked) for the p[urpose na alisin yun langsa ng malnsang isda like Maya maya or dalag pero kung di nman malansa yun gamit mo na isda pwede namn gisa lng
kasi mas masarap kung hindi piniprito ehh mas malasa hindi lasang prito
remember... as a foodie.. the eye eats first! if you get what i mean
tama!
Exactly!
yung lola ko pag nag pepesa hindi pinrito. pano po ba yung hindi prinito? kelan dapatbihulog ang isda?
Mary Joy General
yum! best served with thormya and ratana82's "condemments" :)
ask lang po ako sir, gumagawa ka ba ng tahure sauce para sa pesa?
What is pesang isda? Is this thailand cuisine? I think this good for ban bread.
dun b malalaman pg fresh ang isda pag hndi n piniprito heheh peace...
@mencetak mas manyaman ya ing kapampangan pesa...ali ne dininan patatas.
@Arielization. Bakit mag iiba ba ang lasa ng isda kung hinwa niya sa gusto niyang hiwa? @jingish0209. iba iba ang pamamaraan ng pag luluto ng iba ibang rehiyon sa pinas, isa na ang pamamaraan ng pagluto niya. Kaya di umunlad ang bayan nating lahat binabatikos mga NON-SENSE naman ang pag batikos parang mga politiko na pulpol may masabi lang.
Pesang dalag pwede rin nasa nagluluto kung anong isda gusto. Kaya lang bakit walang patatas. Pwede rin cabbage instead of pechay.
i use catfish for this and i dont fry the fish
Hi, can't see the start of the video. What's there is the part that you have to add the bok choy....
Whn you say a few minutes, can you please at least mention an ETA for it? I notice with the timing of your cooking, you don't mention any timeframe. Thats the only comment I like to raise, apart from that it is well instructed.
caramelize the onions first to extract flavor then put garlic later so it doesnt give bitter taste..
wahhh bat walang partner na tahure..... hinahanap ko p nmn kung panu gumawanun
@zalds69 wapin, kanyaman!
u cooking different way i cook just nilagang baka but u put ginger no gisa
mas masarap ang lapu lapu na isda
ang pag pepesa ay hnd pniprito ang isda ...
juluis anthony dee
pati ba naman pag hiwa...hayaan mo na..
kaya nga culinary art, malakanya, it is all about presentation...fish shd be cut from the head slanted to the tail.
Gaya din ng pinoy pulitiko, maraming aspiring chef na pinoy...na di naman qualified.
tagalog na pinesa ba ito ? I don't think so !!!
@PhebeT quit saying daw o... ha ha ha
@ratana82 From rice that had been washed, we usually used the secound rinse , and when you're ready to serve this dish, try to put some rice wine, taste would be better. On top of that , the authentic dish always have condemments wich is not part of this video. We call it Filipino styke miso( permented beans) with tomatoes garlic ,onion and the palm vinegar. We usually ate this kind of dish with Filipino style fried rice.On top of that , my granny cooked this dish when it's raining.
@thormya If you whant to learn some Filipino dish,asked me about it. i would like to help. We can meet at face book ( Jesse guidotti) we can chat there. let me know,Just leave a message
B
bat mo hinahanap ang miso:P
aida tan miso nalang kulang lol
alam ko hindi nadapt pinirito yan ehh gisa lang
hindi ito pesa
oo nga eh, trip na yan eh.
asus!nag advise ka mali nmn.saute garlic first to release flavor then onions til it caramelize kc mas marami water content ang onion.and cooking is not just presentation,hindi yan parang painting n titingnan mo lng.
quit saying "next step". it's irritating
and......for one thing...mali ang hiwa ng isda! its pretty basic!