 Pinatisang pata using ham hock | |
| Course | Main dish |
|---|---|
| Place of origin | Philippines |
| Serving temperature | hot |
| Similar dishes | Binagoongan, Philippine adobo |
Pinatisan is a Filipino cooking process consisting of meat (usually chicken, pork, or beef) braised in patis (fish sauce), garlic, ginger, onion, black peppercorns, and bay leaves. Some recipes also add non-traditional ingredients like tomatoes, chili peppers, and other herbs and spices. Vinegar may also be added. It is very similar to binagoongan, which is made using fermented shrimp (bagoong, which are also used to make fish sauce). It is also similar to Philippine adobo and paksiw, but is distinguished by the primary use of fish sauce in place of vinegar (pinatisan literally means "[cooked] with patis"). Pinatisan has a strong umami flavor rather than the characteristic sour and sweet flavor of adobo.[1][2][3][4][5]
See also[edit]
References[edit]
- ^ "Pinatisang Manok". Yummy.ph. Retrieved 19 March 2019.
- ^ "Luto sa Patis - Pinatisan". Lutong Bahay - Our Recipe Sharing Site. Retrieved 19 March 2019.
- ^ "UKG RECIPE: Pinatisang spare ribs". Umagang Kay Ganda. ABS-CBN News. Retrieved 19 March 2019.
- ^ "Pinatisan (Pork Sauteed in Patis)". Panlasang Pinoy Meaty Recipes. Retrieved 19 March 2019.
- ^ "Pinatisang Pata Recipe". Panlasang Pinoy Recipes™. Retrieved 19 March 2019.
Well, that’s interesting to know that Psilotum nudum are known as whisk ferns. Psilotum nudum is the commoner species of the two. While the P. flaccidum is a rare species and is found in the tropical islands. Both the species are usually epiphytic in habit and grow upon tree ferns. These species may also be terrestrial and grow in humus or in the crevices of the rocks.
View the detailed Guide of Psilotum nudum: Detailed Study Of Psilotum Nudum (Whisk Fern), Classification, Anatomy, Reproduction