Patis (fish sauce)

Known as nam pla in Thailand, nuoc mam in Vietnam, nam pa in Laos and ngan-pya-ye in Burma (Myanmar), patis is used for seasoning or as a dipping sauce. Patis making is an important industry in the fishing towns of Navotas and Malabon, both in Metro Manila. Fish is fermented with salt and water in large vats; the strained liquid becomes patis. There are legal standards for a liquid to be considered as patis in the Philippines.

I normally don’t keep more than one bottle of patis in the house but, lately, the quality has been erratic. I figured I might as well try different brands, compare, then decide afterwards which is best for all-around cooking.

Some recipes where patis figures prominently:

1. Pesang isda
2. Pinatisang manok
3. Ginataang puso ng saging (banana blossom in coconut cream)
4. Chicken and misua soup
5. Pancit miki (habhab)

In the mood for more food?

1. What’s for breakfast?
2. Beef, mushrooms and tofu stir fry
3. Oxtail sinigang
4. Kuma Inn
5. Fish lumpia (spring roll) with gata (coco milk)
6. Ham and cheese stuffed French toast
7. Baked chicken a la sinigang
8. Atsuwete (annatto)
9. Pinatisang manok 2 (chicken soup with fish sauce)
10. Pancit miki bihon

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Asian cooking

• Hot and sour soup
• Braised Eggplants 2
• Char sui (Chinese barbecue sauce)
• Saigon noodles
• Tuna and cabbage spring rolls
• (Vietnamese style) Honey ginger chicken
• Tuna and fresh mango stir fry
• Pork and asparagus egg drop soup
• Chicken and coconut cream soup
• Spicy baked plapla

Asian Pantry

• Honey
• Dry yeast
• Mirin
• Ripe and sweet Philippine mangoes
• Fermented black beans (tausi)
• Fresh garlic
• Shaoxing rice wine
• Laurel (bay) leaves
• Patis (fish sauce)
• Turmeric (yellow ginger)

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