[Sca-cooks] scary foods

[Philip & Susan Troy]

Susan Fox-Davis wrote:

> ãduin wrote:
>
>
>>--
>>Master A, there is nothing to fear from Balut (Filipino embryonic duck
>>eggs) they taste like duck soup.  The nasty Filipino food is Bagaoong which
>>is a scary carnation pink preserved anchovy dish.
>>
>
> Do I even want to know what else is in this?  I like anchovies.


If this is what I think it is, what else is in it is... salt. I think this is the stuff that calls for little bitty, ungutted anchovies, stacked up in a bin with salt, as for making garum, but the object is not the clear liquid that forms, but rather the pasty residue. Although I'm sure the liquid is used in some intelligent fashion, too.


At our house we occasionally reheat Chinese roast pig (skin-on, whole pig, chopped in chunks, bone and all, and entirely different from char siu or barbecued pork) by steaming it with a purplish shrimp paste, probably pretty similar to the bagoong in question. Yeah, it's pretty stinky, but when you cook it the aroma becomes far more delicate.

Adamantius
--
Phil & Susan Troy

troy at asan.com

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