Wood County reporter. [volume] (Grand Rapids [i.e. Wisconsin Rapids], Wis.) 1857-1923, 1903-12-04
ODD FILIPINO DISHES.
Table De1icacies That Are to he
Found Regularly Upon the
Native Bill Of Fare.

Ever eat a dish of cinigang ma isda?
Sampled the delights of escabech isda?
Toyed with the grateful and comforting
tortang baca? Or the carl carl? Or
michadong baca? These dishes have not
yet made their appearance on the menu
cards OF either Fifth avenue or Sixth
avenue, but if the influence of returned
travellers from the Philippines goes for
anything they will in time assume a
prominent place on the bills of fare,
says New York exchange.
Mr.. Filipino in his natural state of life
enjoys rather limited diet. That is to
say, the diet itself is limited, but the
form of its preparation is as varied as
the changing hues of the sunset over
Manila bay. Fish and rice, rice and fish,
fish, rice, fish without rice, rice with
out fish-tkat about exhausts the menu
SO far as the rice paddy hombre" and
the barrie native" are concerned. In
comparatively higher stations of life in
our colony on the Pacific the little
range.
There Is this popularity about the
dish of the country, it contains some
form of bauang (garlic), luya (ginger)
or sampaloc (tamarind). These the
native must and does have
Careful observation has resulted In
an insight into the archipelago's cook
book, which shows the following stan
dard dishes:
Cinigang Ma Isda-A fish stew, aided by a
plentiful portion of sampaloc and seasoned
with salt and pepper.
Pritong Isda-Pour enough cocoanut oil
In skillet to hold the fish. Fry it to a
grateful brown. Serve in sour sauce.
Pascio Ma Isda-Simply picked fish, vine
gar and salt forming the picking fluid
Escabeche Isda-Take a small fish, fry it
In pan holding grease and lupa, and
sprinkle it freely with powdered sugar
when ready to serve. Fish and sugar make
a Observation-Disclosures
Cardillong Isda-Clean small fish, re-
move the bones, mince and mix with beat
en- eggs. Scramble the whole and serve
hot
Ynihoa Ma Tio--Select painful of small
fish about the size of the sardine, allow
them to dry in the sun, and serve whole
At Tinapa-The same as ynihoa ma ito, ex-
cept that instead of being sun-dried the fish
are cured by smoking.
Cinigang Ma Carne-A meat stew with a
seasoning of sampaloc.
Pritong Carne-Fried meat, served with
a very sour sauce.
Puncherong Baca-A stew made Of beef
and plent1fully seasoned with luya
Dinaguang Baca-Something on the or
der of our blood pudding being mixture
Of beef blood and sampaloc.
Tortang Baca-A beef ome1et-it's good.
Adoba-A marvellous stew, made Of beef,
onions, potatoes, pepper, salt, luya and
anything else the larder has and the kettle
will hold.
Michidang Baca-A beef stew seasoned
with pepper and laurel leaves.
Carl Cari-Meat, Dreaded, fried and
served with a salad made from the heart
of the banana tree.
Lichong Baboy-Kill sucking pig and
properly prepare him whole for cooking.
Dig pit in the earth, and at the bottom
start fire. Erect over the sides of the
pit two forked sticks, through the forks
of which run bamboo pole. On this pole
the pig is impaled, and turned by a wooden
crank until thoroughly roasted and ready
to serve.
Nance Ma Pospas-Stew a pullet until
the flesh is in shreds. Season with baung,
salt and pepper. Serve with boiled rice.
peanuts, sailed almonds and currants.
Cinigang Hipon-A stew made of shrimp
and sampaloc