Glossary S
Sarciadong Hiwas refers to one of the dishes from the Philippines made from Pritong Hiwas (Fried Moonfish) cooked in sauteed crushed garlic, chopped onions and tomatoes or tomato sauce. When cooked, Binating Itlog (scrambled or beaten eggs) is often added towards the end of cooking.
Sarciado also spelled as Sarsiado means cooked with a thick sauce.
Any kind of fried fish can be made into Sarciado and 2 of my favorite fishes made into Sarciado are Galunggong (Mackarel Scad) and Hiwas (Moonfish)
In Europe, because I find it hard to find fresh fish, I use frozen filleted fish like Cod and Pangasius to make a Sarciado and I think it is still enjoyed by everyone I cook for
English: String beans / Deutsch: Fisolen / Español: Judía verde / Português: Feijão-verde / Français: Haricot vert / Italiano: Fagiolini /
Sitaw is a Filipino word for String Beans. It is also sometimes also called Long Beans. Sitaw is one of the kinds/varieties of Vegetables (Gulay) in the Philippines. They are available all year-round in wet markets we call in the Philippines Palengke an even in supermarkets all over the Philippines. It is one of the versatile vegetables in the Country which can be cooked/prepared in many ways like the simple Ginisang Sitaw (Sauteed String Beans) , by sauteeing the broken/small strings with little amount of meat with chopped tomatoes, garlic and onions or even meatless. It can also be made into Adobo, cooked in vinegar, soy Sauce and minced garlic (Adobong Sitaw) and it is one of the ingredients for making Dinengdeng and any variety of Sinigang.
The Sitaw's long strings are broken or cut into smaller lengths about 3 to 4 inches before cooking. Some also cut them into much smaller pieces.
Sitaw is found in the markets always in a bunch or bunches, just like the picture below
Adobong Sitaw is my all time favorite from my mom's ktchen table when we all still live together in the Philippines. With or without any meat, just the Sitaw pieces cooked in vinegar, soysauce and garlic eaten with rice made me drool
Semiya Payasam refers to a traditional Kerala dessert. Semiya Payasam which is also called Vermicelli Payasam is a milk-based pudding prepared with fine noodles (Vermicelli) cooked in ghee and milk. It is then flavored with cardamom, pistachio, raisins and cashew nuts and sometimes raisins are added.