Pudpod
| Alternative names | pudpud,podpod |
|---|---|
| Course | main course,breakfast |
| Place of origin | Philippines |
| Region or state | Eastern Samar |
| Serving temperature | Hot or room temperature |
| Main ingredients | fish, salt,calamansi |
Pudpodis asmoked fishpatty eaten by theWaray peopleinEastern Samar,Philippines.It is usually made frombolinaw(anchovies), but can also be made from larger types of fish liketunaandshark.The fish is first cleaned and boiled and then the fins and large bones are removed. It is mixed with salt andcalamansijuice and pounded flat into patties. The patties are thensmokedon bamboo platforms oversmoulderingcoconut husksfor a few hours.[1][2][3]
They can be eaten as is, but are usuallybraisedorfried.They are served (usually withdipping sauces) as an accompaniment to rice orlugaw(riceporridge). They can also be eaten with other boiledstarchyfood likecamote(sweet potato),balanghoy(cassava), andsababananas.[1][2][3]
PudpodinVisayan languagesmeans "to pound" or "to grind". It can also refer tochorizo pudpud,a differentIlonggodish fromNegrosmade from friedchorizosausages without the casing.[4]
See also
[edit]
References
[edit]- ^abBoy Abunda (8 November 2006)."Treats for the taste buds".PhilStar Global.Retrieved30 October2018.
- ^abAlice Nicart (28 June 2008)."PA Domingo wants lowly" Pud-pud "named after Catalab-an".Philippine Information Agency, Presidential Communications Office, Government of the Philippines.Retrieved30 October2018.
- ^ab"The Pasalubong Map: Visayas".Choose Philippines. 15 April 2014.Retrieved30 October2018.
- ^"How To Make Lola Anchang's Chorizo Pudpud".A Yellow Bowl. 22 November 2017.Retrieved30 October2018.
