Olives preserved by vinegar

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digestion, serve this bold-flavored cabbage salad. we using bok choy, but you can use whatever cabbage you prefer. fresh is best, however. bags of pre-shredded cabbage have been setting around for a long time and have lost their nutritional oomph. sweet and sour spicy slaw -serves 12 1/4 cup rice vinegar

1/2 tsp. toasted sesame seed oil 2 teaspoons honey 2 teaspoons dijon mustard 1/4 teaspoon salt 1 cup slivered almonds 6 cups very thinly sliced bok choy (about a 1-pound head, trimmed) 2 medium carrots, shredded 1 red pepper, sliced thin 2 scallions, thinly sliced instructions: whisk vinegar, oil, honey...

http://chefwendellfowler.blogspot.com/2009/06/

and eel. the most common way of having fish is to have it salted, pan-fried or deep-fried, and then eaten as a simple meal with rice and vegetables. it may also be cooked in a sour broth of tomatoes or tamarind as in pangat, prepared with vegetables and a souring agent to make sinigang, simmered in vinegar

and peppers to make paksiw, or roasted over hot charcoal or wood (inihaw). other preparations include escabeche (sweet and sour) or relleno (deboned and stuffed). fish can be preserved by being smoked (tinapa) or sun-dried (tuyo or daing). as with most asian countries, the staple food in the philippines...

http://filipinofoodaficionado.blogspot.com/2011/10/philippine-cuisine-common-ingredients.html

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http://www.fooddirectories.com/products/956

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