The Virginia enterprise. [volume] (Virginia, St. Louis County, Minn.) 1893-19??, 1903-11-13

Ever eat q dish OF cinIgang ma isda?
Sampled the delights OF escabech isda 7
Toyed with the grateful and comforting
tortang baca ? OR the carl carl? Or
michadong baca These dishes have not
vet made their appearance on:the menu
cards Of either Fifth avenue or Sixth
avenue, but # the influence Of returned
travellers from the Philippines goessfor
anything they will in time assume q
places on the bills Of fare,
says q New York exchange.
Mr. Filipino in his natural state Of life
enjoys rather q limited diet. That Il to
say, the diet itself is limited, but the
form 81 its preparation is as varied as
the changing hues OF the sunset over
Manila bay: Fish and rice; rice and dsh,
fish i, rice, fish without rice, rice with
out fsh-that 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.
brown brother INDUCES in a wider
range. 1859. = *5
There is this popularity about the.
dish of the country, it contains some
form of bauang garlic tluya (ginger),
or sampaloc (tamarind) j.. These the,
native must and does have.
Careful observation has resulted In
an insight into the archipelago cook
book, which shows the following STAN
dard dishes: .7.ss.az.- us. rs, III :.,s
cinigang Ma 1sda-A fish stew. aided by a
ont IT, So
with salt and pepper. ~
Pritong Isda-Pour enough cocoanut oil
in a skillet to hold the Ash. 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 1t
In pan holding grease and lupa, and
sprinkle it freely with powdered sugar
when ready to serve. Fish and sugar make
a Observation-Disclosures
Card1llong Isda-Clean small Ash, re-
| move the bones. mince and mix with beat
en- eggs Scramble the whole and serve
hot. -. 81:
Ynihoa Ma Tio-select a panful of small
| fish about the size of the sardine, allow
them to dry In the sum- 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
seasoning Of sampaloc. ,z@.-s-.,z
Pritong Carne-Fried meat, served with
| a very sour sauce. So
Puncherong Baca-A stew made Of beef
| and plent1fully seasoned with luya. ...-a
Dinaguang Baca-Something on the or,
der Of our blood pudding, being mixture
| Of beef blood and sampaloc.
Tortang Baca-A. beef omelet-its 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 sbeef 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.See lass4I %ssssS !
i Lichong Baboy-Kill sucking pig and
| properly prepare him whole for cooking.
Dig a 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 a bamboo pole. On this pole
! the pig is impaled, and turned by d wooden
crank until thoroughly roasted and ready
| to serve. - " ~ 9 = = e =
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. -: -.3.. Z