Glossary S
Sapin-sapin, a delightful and visually striking Filipino dessert, is a true testament to the country's vibrant culinary culture. This layered delicacy, known for its vivid colors and sweet, coconut-infused taste, holds a special place in Filipino celebrations and gatherings. In this article, we will delve into the world of Sapin-sapin, exploring its ingredients, preparation, cultural significance, and potential variations. We will also provide a popular recipe for you to enjoy this delectable treat at home.
Deutsch: Sapodilla / Español: Zapote / Português: Sapoti / Français: Sapotille / Italian: Sapodilla
Sapodilla is a tropical fruit known for its sweet, malty flavour and grainy texture. It comes from the sapodilla tree (Manilkara zapota), which is native to Central America, Mexico, and the Caribbean. The fruit is typically round or oval, with a brown, rough outer skin and a soft, juicy, brownish flesh inside. Sapodilla is widely consumed fresh and is also used in various culinary applications, particularly in desserts and beverages.
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.
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