Deutsch: Shiitake-Pilz / Español: Hongo Shiitake / Português: Cogumelo Shiitake / Français: Champignon Shiitake / Italiano: Fungo Shiitake

Shiitake in the food context refers to an edible mushroom that is native to East Asia but is now cultivated worldwide due to its popularity. Known for its rich, savory taste and meaty texture, shiitake mushrooms are a staple in many Asian cuisines and have gained significant popularity in Western cooking.

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Deutsch: Salami / Español: Salami / Português: Salame / Français: Salami / Italiano: Salame

Salami is a type of cured sausage consisting of fermented and air-dried meat, typically pork. Historically originating from Europe, particularly Italy, salami is celebrated for its rich, savory flavor and is commonly seasoned with garlic, salt, various herbs, spices, and sometimes wine.

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Deutsch: Meeresalgen / Español: Alga marina / Português: Alga marinha / Français: Algues marines / Italiano: Alga marina

Seaweed refers to various species of marine algae that are edible and used widely in cooking, particularly in Asian cuisines such as Japanese, Korean, and Chinese. Seaweed is celebrated not only for its unique umami flavors but also for its nutritional benefits, including being a rich source of iodine, vitamins, and minerals.

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Deutsch: Safran / Español: Azafrán / Português: Açafrão / Français: Safran / Italiano: Zafferano

Saffron is a highly prized spice derived from the dried stigmas of the crocus flower, specifically Crocus sativus. It is renowned for its distinctive golden-yellow hue, subtle flavor, and aroma. Saffron is one of the most expensive spices in the world due to its labor-intensive harvesting process, where each flower provides only three stigmas that must be handpicked.

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Deutsch: Sarciado / Español: Sarciado / Português: Sarciado / Français: Sarciado / Italiano: Sarciado

Sarciado is a traditional Filipino dish that translates to "cooked with a thick sauce" in English. It typically involves fish that is first fried and then cooked again with a sauce made from tomatoes, onions, and sometimes bell peppers. Eggs are often added to the sauce to make it thicker and richer.

Description

Sarciado combines the freshness of seafood with the robust flavors of a tomato-based sauce. The dish is known for its comforting balance of tangy and savory tastes, often enhanced with a hint of sweetness from the tomatoes and a slight kick from freshly ground black pepper. It is a perfect example of how Filipino cuisine utilizes simple ingredients to create flavorful and hearty meals.

Personal Note

Sarciado a culinary term used in the Philippines to donate a dish with a sauce, particularly made from sauteed finely diced or chopped tomatoes, onions, garlic and sometimes ginger, with salt and pepper to taste with just enough amount of water to make the ingredients saucy. Different kind of meat can be used in making Sarciado, such as Pork and Chicken, but Sarciadong Isda or Fish Sarciado for me was the best ever tasting Sarciado cooked by my mother.

Moreover, Sarciado in Tagalog means "cooked with a thick sauce” and Sarciadong Isda (Fish Sarciado) is one of the most cooked Sarciado dish. Fish Sarciado is accompanied with a thick chunky tomato sauce. Fish Sarciado is said to be invented by Filipinos in search for better ways to make a dish out of left over fried fish as these leftovers are not really as appetizing as the freshly fried ones, so an ingenious approach by adding tomato sauce and eggs did made the trick by not just rehydrating the fish

fried fish I had tried like Mackerel Scad (galunggong), snapper (maya maya), grouper (lapu lapu) and even tuna. So the next time you have a fried fish or any left over fish.

Application Areas

Sarciado is commonly prepared in Filipino households as a way to make use of leftover fried fish, demonstrating a practical approach to food and minimizing waste. It’s typically served as a main course and goes well with a side of steamed rice.

Well-Known Examples

The most common version of sarciado uses fish like tilapia or bangus (milkfish), although variations may include other types of fish or seafood. The key to a good sarciado is the quality of the tomatoes and the balance of flavors in the sauce.

Recipes

Basic Fish Sarciado Recipe: Ingredients:

• 4 medium-sized fried fish (tilapia, bangus, or any firm white fish), cleaned and scored
• 4 ripe tomatoes, chopped
• 1 onion, sliced
• 1 bell pepper, sliced (optional)
• 3 cloves garlic, minced
• 2 eggs, lightly beaten
• 1 cup water or fish broth
• 2 tablespoons cooking oil
• Salt and pepper to taste
• Chopped scallions for garnish

Instructions:

1. Prepare Sauce: In a skillet, heat the cooking oil over medium heat. Sauté garlic and onion until translucent. Add the tomatoes and bell pepper, cooking until they are soft and have released their juices.
2. Add Fish: Place the fried fish back into the skillet with the tomato mixture. Pour in water or fish broth. Simmer for about 10 minutes, allowing the flavors to meld.
3. Add Eggs: Slowly pour the beaten eggs over the fish and sauce, stirring gently to distribute the eggs without breaking the fish. Cook for an additional 2-3 minutes, or until the eggs are set.
4. Season: Season with salt and pepper to taste. Garnish with chopped scallions.
5. Serve: Serve hot with plenty of steamed rice.

Summary

Sarciado is a flavorful Filipino dish that showcases the creative use of everyday ingredients to enhance the natural flavors of fish, offering a delightful meal that is both satisfying and nourishing.

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Deutsch: Sev / Español: Sev / Português: Sev / Français: Sev / Italiano: Sev

Sev is a popular Indian snack made from chickpea flour (besan), which is seasoned, extruded into thin strands, and deep-fried until crispy. It is part of a broader category of Indian snacks known as "namkeen."

Sev refers to Indian thin string-like fried savory snack made out of gram flour. It looks like fried thick Chinese noodles. Sev is one of the ingredients used to prepare Sev Puri and the popular Bombay snack called Bhel Puri. In India, they are also be eaten plain. Presently, there are a lot of existing spicy and non-spicy varieties of Sev available in specialty Indian stores and as part of restaurant menu.

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