Patis (sauce de peixes fermented)

Março 7, 2006 | Delicacies Filipino, Eventos do blog do alimento | Visto 2.684 vezes

Na consonância com 2o Festival & concessões independentes do alimento, Eu apresento “melhor Patis (concessão do sauce de peixes fermented) a BF Patis”. Sabido como pla do nam em Tailândia, mam do nuoc em Vietnam, pa do nam em Laos e ngan-pya-ye em Burma (Myanmar), patis é usado para o seasoning ou como um sauce mergulhando. Patis fazer é uma indústria importante nas cidades da pesca de Navotas e Malabon, ambos no Metro Manila. O peixe fermented com sal e água em uns vats grandes; o líquido esticado torna-se patis.

A importância de patis na cultura e no comércio Filipino não pode ser dado mais stress do que com uma lei que ajuste padrões específicos para que um líquido seja considerado como patis. No. administrativo da ordem. 325 (1977) definem patis como o sauce líquido desobstruído de Òthe, o amarelo da palha ao âmbar na cor, obtida do fermentation enzymatic da mistura dos peixes e o shrimp e sal comum e tem um gosto salty forte com traços do odor fishy. Ó a qualificar como patis, os seguintes critérios devem ser encontrados com:

2. Padrão da qualidade

2.1 Gravidade específica 1.20-1.23

2.2 Sólidos totais não menos de 32%

2.3 Índice de sal 20-25% como o NaCl

2.4 Índice de proteína

a) Patis para o comércio do Domestic

i) Patis especial não menos de 8%

ii) Patis regular não menos de 4.5%

b) Patis para a exportação

i) Patis especial não menos de 8%

ii) Patis regular não menos de 4.5%

3. Indicação da qualidade Substandard

… Nenhum seasoning ou flavoring líquido com características similares mas cujo o índice de proteína é menos de 2.5% não serão considerados patis e não serão permitidos ser oferecidos para a venda sob o sabor conhecido de ÒPatis.”

Patis (sauce de peixes fermented) O tipo importa? No exemplo de patis. Alguns patis seja assim que smelly, abrir o frasco pode fazer-lhe o smirk. Esses com qualidade melhor têm um aroma mais maduro e não chamuscam a lingüeta com o saltiness.

O mais melhor patis I have ever tasted was a gift from a former boss. Patis-making was his family’s business in their home province of Bulacan. I received three unmarked and unlabeled long necked bottles one Christmas as all the lawyers and staff in the office did. As soon as I tried it, I went hunting for information as to what label it was sold locally. The feedback I got was that it wasn’t sold locally but exported exclusively. When my boss and I parted ways eventually, I missed his patis so much that I was tempted to take back the job I ditched. I didn’t miss him though; just the patis. I tell you, it was that good.

After that, we tried one brand after another and we’d get disappointed each time. Until, finally, during a fair at the kids’ school, there was this stall selling patis, bagoong, peanut butter, daing na bangus… The labels were unfamiliar and I didn’t pay much attention. Until my 13-year-old daughter’s best friend came sashaying towards me and announcing, “Tita*, if you don’t buy anything, I will be hurt.” With matching pout, imagine. Now, I really like that sassy girl. She never fails to make me laugh. Turned out that all the products in the stall were from her family’s business. I took a second look at the products, chose the ones we needed and paid for them. Of course, she was very happy. But I was probably happier after I opened the bottle of patis at home. Not really as good as the unlabeled patis from my former boss but definitely much, much more superior than any of the local brands in the supermarkets. We’ve been buying patis exclusively from her family since then.

The brand is “BF” and the patis is produced in Lingayen in the province of Pangasinan in Central Luzon. I don’t know if they are sold in retail outlets.

*Tita is the equivalent of aunt and used to address even non-relatives as a sign of respect.

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