Comments on: Pesa: The sauce makes it special

By: stef

stef — Thu, 19 Jun 2008 23:12:18 +0000

karen, do you have a recipe for tahure? long ago dh’s mom gave me her recipe, but now i can’t find it, and she’s not exactly in a condition anymore to talk on the phone and give out recipes. darn. no one in the family seems to have kept it. i am craving me some pesa.

By: lalaine

lalaine — Mon, 21 Apr 2008 03:30:14 +0000

Hahaha! knew right away when you used the word “tiltilan” that you are a “mekeni”. How are you kabalen?

I wish I can cook this recipe! I just don’t think the broth will be the same if I use frozen fish. Live fish here in the US is almost a luxury with triple the price per pound!

I guess I need to wait until I my next trip to Tarlac in a few months!

By: sha

sha — Tue, 24 Jul 2007 21:49:27 +0000

ihave not tried this dish yet… wala din ako friends sa athens from pampanga… one day.. di ba

By: Mita

Mita — Wed, 18 Jul 2007 03:11:47 +0000

“tiltilan” like to “dildil” - I only have a vague memory of the word and am not sure it’s a real word used in Tagalog, but boy this is really interesting. The tiltilan reminds me of the fish tahure, minus the fish my mom would make before diabetes and arthritis. Pesang Dalag was a favorite of my grandmother (probably learned from her Capampangan mother-in-law) and I do remember her having it cooked with rice but just boiling it all together…I didn’t like it much until I got older because it was somehow always cooked when someone was sick. Thank you for the recipe, I’ll give it a try and surprise my Ma!

By: nicely

nicely — Fri, 13 Jul 2007 00:30:58 +0000

i love to try this!

By: Karen

Karen — Tue, 29 May 2007 19:41:48 +0000

Sorry guys! Tiltilan just means dipping sauce or condiment in Capampangan. As in ‘vinegar was my tiltilan for the fish’ or ‘patis served as my tiltilan for the sigang’. Will edit.

If tauri (tahure or salted bean cake) can’t be found, substitute tofu and salted black beans (tausi). Just be sure to check for saltiness.

Hi Wil-b! You just push the tahure through the strainer. Don’t run it through the faucet. Add a few tablespoons of water now to help break up the tahure or tofu.

By: Wil-b Cariaga

Wil-b Cariaga — Wed, 23 May 2007 05:07:56 +0000

i kinda didnt get how you mash and strain the tausi? do you mash then in a strainer you run water through it? sorry, i really wanted to cook this. . . hope you can help out. . .

By: tad

tad — Thu, 10 May 2007 02:12:46 +0000

Reminds me of pesang lapu-lapu at Maricopa Restaurant in Valenzuela. What is the best substitute for tauri? Is this here in US/

By: Mike

Mike — Sun, 06 May 2007 11:33:02 +0000

Indeed, it is the SAUCE that makes it special! Yum! Pwede pang ulam on its own! :hungry:

By: Mike

Mike — Sun, 06 May 2007 11:29:15 +0000

I’ve had a similar version of this “pesa” years ago back in Brunei prior to my blogging days when a Kapampangan friend would cook it for me during weekends. I have recently made my comeback to the kitchen after a year of staying away from the the stove and cooked “pesa” based on your recipe but using maya-maya. It was a “PANALO!” dish that earned two thumbs up from our board of directors! They were not able to figure out what the sauce was made of until I told them. Tee hee! I shall have an entry of this in my blog soon . . .