Seattles Pike Place Fish Market Has a Legendary Filipino Food Stall Halo Halo
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Date: 2020-05-20
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Comments and reviews: 10
redfullmoon
What I particularly like about this episode is that it features the best of Filipino-American food while highlighting the Filipino-ness of the culinary style and flavors. For example salmon collar, it's actually not that easy to find in the Philippines compared to salmon heads or salmon belly, but the preparation here is exactly how we would have done it in the Philippines so the ingredient is very Pacific Northwest but the method is so Filipino. I'm glad Eater highligted this because in the Bad Saint episode, Eater highlighted the soft shell crab (not Filipino) in the byline, rather than the aligue (crab tomalley or crab fat) which the Fil-Am chef himself highlighted in the video as the key Filipino ingredient in the dish.
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What I particularly like about this episode is that it features the best of Filipino-American food while highlighting the Filipino-ness of the culinary style and flavors. For example salmon collar, it's actually not that easy to find in the Philippines compared to salmon heads or salmon belly, but the preparation here is exactly how we would have done it in the Philippines so the ingredient is very Pacific Northwest but the method is so Filipino. I'm glad Eater highligted this because in the Bad Saint episode, Eater highlighted the soft shell crab (not Filipino) in the byline, rather than the aligue (crab tomalley or crab fat) which the Fil-Am chef himself highlighted in the video as the key Filipino ingredient in the dish.
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daniel
we sell Sinigang na Salmon (Salmon stew) in our Karinderya (filipino street restaurant. Sinigang using Salmon is kind of uncommon because filipinos usually use pork when cooking Sinigang. my mom was just experimenting on the menu when she tries to sell it just for one day. but later that day the locals who ate started saying compliments about the Sinigang na salmon and that they will come back tomorrow to eat sinigang na salmon again. Now it has been our best seller, and our restaurant became known all through the village for our Sinigang na salmon.
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we sell Sinigang na Salmon (Salmon stew) in our Karinderya (filipino street restaurant. Sinigang using Salmon is kind of uncommon because filipinos usually use pork when cooking Sinigang. my mom was just experimenting on the menu when she tries to sell it just for one day. but later that day the locals who ate started saying compliments about the Sinigang na salmon and that they will come back tomorrow to eat sinigang na salmon again. Now it has been our best seller, and our restaurant became known all through the village for our Sinigang na salmon.
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Art
I remember back in the late 80's when we first moved and settled in Seattle (well, Bellevue to be exact, salmon collars and bellies were free and the fish vendors were just very glad to give it away. My wife and I together with our young kids would travel there on a weekend and get some of those for our sinigang and paksiw. Then the Vietnamese came and started buying the stuff in bulk and from that day on, nothing was free: (
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I remember back in the late 80's when we first moved and settled in Seattle (well, Bellevue to be exact, salmon collars and bellies were free and the fish vendors were just very glad to give it away. My wife and I together with our young kids would travel there on a weekend and get some of those for our sinigang and paksiw. Then the Vietnamese came and started buying the stuff in bulk and from that day on, nothing was free: (
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Nordic
This video is well made. Short n concise. I live here in SOCAL, specifically by West Covina. The area is specially the main street by AZUSA N AMAR is Little manila. Every corner of the quadrant is dominated by Filipino businesses specially eatery. In the early 90s there was one or two of those places now its like if you close your eyes on a muggy day it feels like your just in Manila
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This video is well made. Short n concise. I live here in SOCAL, specifically by West Covina. The area is specially the main street by AZUSA N AMAR is Little manila. Every corner of the quadrant is dominated by Filipino businesses specially eatery. In the early 90s there was one or two of those places now its like if you close your eyes on a muggy day it feels like your just in Manila
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Iron
Sinigang's taste can differ depending on every people who tasted it. The first time i tasted sinigang is kind of magical, first sip didn't quite like the sourness but I'm still curious about the taste so i tasted a second time and then the third time and then i realized that i have finished the whole bowl of sinigang. Can you imagine it!
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Sinigang's taste can differ depending on every people who tasted it. The first time i tasted sinigang is kind of magical, first sip didn't quite like the sourness but I'm still curious about the taste so i tasted a second time and then the third time and then i realized that i have finished the whole bowl of sinigang. Can you imagine it!
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Meryl
The season changed and of course comes the runny nose and the deep, rib aching coughs. I seriously couldn't breathe out of my nose, my throat hurt and I sounded like Harvey Dangerfield. One bowl of the sinigang and I could breathe again. Best medicine for any and every ailment.
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The season changed and of course comes the runny nose and the deep, rib aching coughs. I seriously couldn't breathe out of my nose, my throat hurt and I sounded like Harvey Dangerfield. One bowl of the sinigang and I could breathe again. Best medicine for any and every ailment.
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Park
Grilled Salmon Collar is even better. If you have the chance to go to Davao, Philippines, you MUST get it. You can also have sinigang with miso paste. It makes the soup white and has a unique smell and taste. Try it once. It also negates some of the sourness.
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Grilled Salmon Collar is even better. If you have the chance to go to Davao, Philippines, you MUST get it. You can also have sinigang with miso paste. It makes the soup white and has a unique smell and taste. Try it once. It also negates some of the sourness.
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Hlysnan
My mom usually shallow fries the salmon before she puts it in the sinigang. It helps with bringing out the salmon taste more and the fishy smell. People should also try salmon head sinigang with miso. Absolutely amazing - especially the cheek and eyes
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My mom usually shallow fries the salmon before she puts it in the sinigang. It helps with bringing out the salmon taste more and the fishy smell. People should also try salmon head sinigang with miso. Absolutely amazing - especially the cheek and eyes
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Ivys
She said jo-Sef. I was like yesssss Jokoy! Lol. Salmon collar bone is the best. They call it salmon Kama at Japanese restaurants her sinigang and fried collar bone looks so good! Now I want to make sinigang. Sarap! Please showcase more Filipino cuisine.
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She said jo-Sef. I was like yesssss Jokoy! Lol. Salmon collar bone is the best. They call it salmon Kama at Japanese restaurants her sinigang and fried collar bone looks so good! Now I want to make sinigang. Sarap! Please showcase more Filipino cuisine.
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jessa
Sinigang has a potential to actually sell abroad. It's healthy, one thing that most foreigners want to eat nowadays. Let's support and help filipino cuisine get a bigger audience. if ever my husband and I ever go to Seattle, I'll go there. !
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Sinigang has a potential to actually sell abroad. It's healthy, one thing that most foreigners want to eat nowadays. Let's support and help filipino cuisine get a bigger audience. if ever my husband and I ever go to Seattle, I'll go there. !
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