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| Pepper Pot stew, slow-simmered with diced tomatoes, black beans, and seasonings. (Photo credit: Wikipedia) |
Palayok or clay pot is an old-age kitchen helper for most Filipino homes. This was the very first pots used in the Philippines long before the presence of any stainless kitchen wares. This recipe will make use of the kitchen comeback of clay pot for this dish to become more flavorful and less fatty.
Please note of these important things you need to know with using clay pots to achieve the real benefit in using clay pots:
Clay pots certainly make for tastier dishes as the ingredients cook in their own juices and flavors.
After cooking, set the hot clay pot on a towel and not on a cold surface as the sudden temperature change will cause it to break.
Most clay pots need to be soaked in water for at least 15 minutes before using them for cooking. If you don't, the pot might crack.
Unlike a baking pan, a clay pot should always be placed in a cold oven then heated to the required temperature.
To clean a clay pot, let it cool to room temperature then soak it in warm water. Sprinkle it with salt and scour with a brush. For hard-to-remove residue, submerge the pot in hot water with dissolved baking powder. Rinse then let dry.
PINANGAT NA ALUMAHAN
You will need:
1/2 kilo (about 3 pieces) Indian stripped mackerel (alumahan), whole, cleaned and washed
salt and ground black pepper to taste
1 2/3 cups tomatoes, medium diced
1/2 cup kamias, sliced
3 1/2 cups red onions, sliced
2 teaspoon finger pepper, sliced
4 bird's eye peppers
1/2 teaspoon whole black peppercorn
1 1/2 tablespoons fish sauce (patis)
Here's how:
Cut two slits on each side of the alumahan. Season the fish with salt and ground pepper, let stand for 5 minutes.
In a medium palayok, place tomatoes at the bottom of the pot and spread evenly. Place kamias, onions, finger pepper, whole bird's eye peppers, and black peppercorns on top of the tomotoes and pour in the fish sauce.
Arrange the whole fish on top of the tomato mixture and place the palayok on the stovetop over medium-low heat. Simmer the fish in the juices of the tomato mixture for about 10-15 minutes. Season to taste with salt and pepper. When done, serve the palayok onto the table as is.
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