History of exotic

food
The Eel/Igat and Itik

History of the EEL/IGAT:

Theeelis a long, thinbony fishof the orderAnguilliformes.
Because fishermen never caught anything they recognized as young
eels, thelife cycleof the eel was a mystery for a very long period of
scientific history. Although there have been more than 6500
publications about eels, much of its life history remains an enigma.
TheEuropean eel(Anguilla anguilla) was historically the one most
familiar to Western scientists, beginning withAristotle, who wrote
the earliest known inquiry into the natural history of eels. He
speculated that they were born of "earth worms", which he believed
were formed of mud, growing from the "guts of wet soil" rather than
through sexual reproduction. Many centuries passed before scientists
were able to demonstrate that suchspontaneous generationdoes
not in fact occur in nature.

Some called for Eel in the

Philippines :
Kiwet- is the other term for eel from the isabela regions
From pest to valuable fish: BFAR eyes full utilization of rice eels.
And the commonly as we known is the Igat
Any of numerous snakelike bony fishes with as mooth slimy skin.
Bacasihere in the Visayas.
It is the small eels of this and other species.
This particular eel is in calledIndongin Cebuano
Which is the shorter and stockier in length than some others.

In Nueva Vizcaya
The rice eel, locally known as kiwet, has been a predicament of
rice farmers and fishpond operators of the said region, particularly
in the provinces of Nueva Vizcaya and Quirino since 2011.
These non-indigenous fish species, which grows 25cm to 40cm
into adulthood, reportedly destroys rice paddies by burrowing
themselves in the soil, loosening its composition and causing
water irrigation to leak off.
According to local farmers, foreign businessmen buy the eels for
100 pesos a kilo.
These invasive species are then brought to China, Japan, Taiwan
and Hong Kong where they are consumed as a delicacy. Three
tons ofkiwetare said to be harvested everyday and are worth
around three hundred thousand pesos.

How to prepare eel :

Preparing eels
Eels can be prepared in a similar way to other finfish. However, since eels are less commonly
prepared and their preparation presents certain difficulties, the process is described separately here.
Eel skin is tough and slippery and should be removed as soon as the eel is dead. If the skin is not
removed it will dry out and become even more difficult to detach.
1. slit the skin just behind the gills, circling the body.
2. grasp the skin and pull it back. This is difficult so you may need pliers, a glove or a disposable paper
towel. If the skin rips,loosen it with a knife and repeat the process.
3. To gut:
4. put a small-bladed, non-flexible knife in the ventral opening and cut towards the head.
5. push all the guts to one side of the eel.
6. cut the membrane along one side of the backbone.
7. move the guts further over and cut the membrane on the other side of the backbone. The guts will
then fall out and can be discarded

Pan-fried eel in coconut and saffron sauce

(VIETNAMESE)

Ingredients
500 geel, boned, skin on, cut into 5 cm pieces
60 ml( cup) olive oil
125 ml( cup) coconut milk
tbsppalm sugar
30 mlfish sauce
pinch of saffron threads
1spring onion, sliced
8pink peppercorns, crushed

Marinade
1garlic clove, diced
1lemongrass stalk, diced
2French shallots, diced
3 cmpiece fresh turmeric, sliced
pinch of salt
pinch of dried chili flakes

Cook's notes
Oven temperatures are for conventional; if using fanforced (convection), reduce the temperature by
20C. | We use Australian tablespoons and cups: 1
teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1
cup equals 250 ml. | All herbs are fresh (unless
specified) and cups are lightly packed. | All
vegetables are medium size and peeled, unless
specified. | All eggs are 55-60 g, unless specified.

Instructions
Marinating time20 minutes
To make the marinade, use a mortar and pestle to pound garlic,
lemongrass, shallot, turmeric, salt and chilli flakes until a smooth paste
forms.
Place eel, 1 tbsp olive oil and the marinade paste in a mixing bowl.
Combine well and stand for 20 minutes, to marinate.
Heat a frying pan over medium-high and add remaining olive oil. Panfry eel, skin side down, for 2 minutes. Turn and cook for a further 1
minute. Remove from pan and set aside.
Add coconut milk, sugar, fish sauce and saffron to pan and simmer for
3 minutes or until sugar dissolves. Return eels to pan and simmer for 1
minute.
Transfer to a serving platter and garnish with spring onion and pink
peppercorns. Serve.

Ingredients
Fresh goat's curd
1 litregoats milk
3 tbspcider vinegar or lemon
juice
salt
soft herbs for flavouring as desired
(e.g. chives, parsley, tarragon)

Russian salad
200 gbeetroot, washed, roasted
in foil, peeled, cut into 1 cm dice
200 gsteamed potatoes, peeled,
cut into 1 cm dice
100 ggood quality dill cucumbers,
cut into cm dice

Pickling liquid
2 cupswater
1 cupwhite wine vinegar
2 tbspsalt
1 tbsppeppercorns
1 tspcoriander seeds
1bay leaf
5garlic cloves, peeled, whole
4 tbspsugar (optional)

Instructions
Drink match666 Pure Tasmanian
Vodka, Burnie, Tas
To make the goats curd, heat the
milk gently to around 90C and
allow to cool slightly. You need it
to be around 85C.
Slowly add the lemon juice or
vinegar. The curds should begin to
separate. If separation does not
occur add a little more lemon juice
or vinegar. Spoon the curds out
from the saucepan and into a
cheese cloth or muslin.

Mustard vinaigrette
4 tspDijon mustard
4shallots, peeled, finely diced
60 mlred wine vinegar
80 mlquality olive oil
160 mlgrape seed oil
salt and freshly ground pepper
1smoked eel, skin on
300 gmixed wild forest
mushrooms

Note
Do not pick wild mushrooms
unless you are with someone who
is an expert and can identify
edible varieties.
For creamy goats curd, hang
the curd in the muslin for 1 hour.
For a dry, ricotta texture, hang
overnight or add cup of extra
lemon juice when separating the
curds from the whey.

Tie and hang for 1 hour.

Season with salt and add the
herbs as desired. Refrigerate.
To make the mustard vinaigrette,
place the mustard, shallots and
vinegar into a bowl and combine
well. Slowly drizzle in the oils to
emulsify. Season to taste.
To make the salad, combine the
diced vegetables and dress with
the mustard vinaigrette.

Philippines to step up eel production for

export market

Eels, or igat as they are more known locally, have huge

market potential in the global scene. This is an opportunity
that entrepreneurs in the country must look into and take
advantage of, Alcala said.
Last year, the Philippines shipped out 5,142.7 metric tons of
eel worth $34.87 million. Major markets are Japan, South
Korea and China, where eels are perceived as delicacies and a
source of stamina.
Alcala said the Bureau of Fisheries and Aquatic Resources
(BFAR) is looking into promoting eel production.

Importation of eel into Japan in 1986

Taiwan
China
Korea
Hong Kong
France
USA

TAIWAN
Eel Noodles
Eel noodles are a Tainan snack with a distinguishing feature. The noodles
(YeeMien) here are needed to be fired first before cooking. The way of cooking
is quite different from those in the other cities. The noodles need to smell good
but not to be so greasy, and they are also need to be well mixed with eels but
not to be so sticky. The good taste is going to depend on each chefs skills.
The eel noodles in Chikan Eatery are well known for its great smell on
noodles and its crispy eels without greasiness. Chikan Eatery has more than
60 years for cooking eel noodles. The current owner Hsiung Zong-Zhe, who
inherits the recipe from the first generation chef Hsiung Liu-Yi, remains the
taste as good as before over 60 years. If you want to taste the old tasty food,
you cant miss the eel noodles atChikan Eatery.

CHINA
Stir-Fried Eels, Chongqing-Sichuan Style
1 lb (500 g) live eel
1 1/2 tsp sugar
6 tsp fermented soybeans
1/2 tsp fresh ginger, sliced
3/2 oz (100 g) celery or garlic
shoots, chopped into 1 inch (3
cm)
1/2 tsp garlic, sliced
1 scallions, chopped into 1 inch
(3 cm) sections
3 1/2 oz (100 ml) vegetable oil
1 tsp vinegar
5 tsp rice wine
1/4 tsp ground Sichuan
peppercorns
5 tsp soy sauce

1. Cut off the head and tail of

the eel. Slit open the belly and
remove the entrails. Cut off
the meat along the backbone
and discard the bone. Cut the
meat into 2 inch (5 cm) slices.
2. Heat the oil in a wok to
400 degrees Fahrenheit (205
degrees Celsius), or until a
piece of scallion green or
ginger browns quickly when
tossed into the oil and a haze
appears above the surface.
Add the eel and stir-fry until
barely cooked. Stir in the
soybean, celery or garlic
shoots, rice wine, soy sauce,

KOREA:
Spicy Grilled Eel (Jang Uh Gui)
INGREDIENTS
1 large/medium sized freshwater eel, deboned
with head removed
2 Tbspkochujang(gochujang) hot pepper paste
1 Tbsp soy sauce
1 Tsp sugar
1 Tbsp chopped green onion
wooden skewers
PREPARATION
Combine all seasoning ingredients (everything but the fish) into a saucepot.
Thicken the sauce and then set aside.
Cut the eel into 3-4 pieces (depending on its size)
Insert skewers into eel. This prevents it from curling while cooking.
If broiling, coat the fish in the sauce and broil for 15 minutes, or until the fish is fully cooked.
If grilling, let eel sit in the sauce for 15 minutes and then grill until cooked. Baste with additional sauce while
grilling.

Hong Kong
Unagi Don (Eel Rice Bowl)
2 servings
Ingredients:
1 whole eel fillet (8 10 ounce)
vegetable oil
3 cups hot cooked rice
2 green onions (finely chopped)
cup salmon roe (optional)
Unagi Sauce:
cup soy sauce
cup mirin (Japanese rice wine)
2 tablespoons sugar
1 tablespoon sake
Directions:
1.In a small saucepan, combine mirin and sake. Bring to a boil. Stir in sugar and cook until completely dissolved. Add soy sauce. Bring to
a boil and simmer for 20 minutes. Taste and adjust with more sugar or soy sauce if needed. Turn off the heat and allow to cool.
2.Line a baking sheet with aluminum foil and lightly brush with oil.
3.Cut the eel into 2 or 3 parts to fit the serving bowls. Place them on the prepared baking sheet. Transfer to the middle rack of a cold
oven. Turn the heat to the broil setting. Cook for 8 minutes. Brush a good layer of unagi sauce over the eel. Continue to cook for 1 2
minutes or until there are bubbles on top of the eel.
4.Place the cooked rice in the serving bowls. Brush with some unagi sauce on the rice. Place the eel on top of the rice. Brush with more
sauce if necessary. Top with salmon roe and green onion. Serve immediately.
Tips:
5.The eel fillet can be bought from Japanese supermarket. They are pre-cooked. The only thing you need to do is reheating in oven.
6.If you want a fast meal, skip making your own unagi sauce. You can find them in Japanese supermarket too.

Similarities and differences

between Thailand and
Philippines
Fruit Easy to get tropical fruit and fresh coconuts almost anywhere.
Weather As you can imagine, weather is very alike. Hot and sunny, or
monsoon months.
Islands Both countries consist of many islands (Philippines of thousands
more). There is a bunch of islands that very few people know about, the smaller
islands, the better to visit.
Differences:
Fish In the Philippines, fish is extremely common to eat for breakfast, lunch
and dinner. Fish soup, grilled fish and many other ways of preparing fish kept me
alive when there. I even tried catfish as that was before I became vegan (they
call ithito) for the first time there and it was really delicious
Spicy Most of Thai food is spicy, but not the Filipino one. I am not a huge fan
of spicy food, so I preferred the food in the Philippines.

Differentiating Filipinos and Chinese.

Food Like other aspects of Chinese life, cuisine is
heavily influenced by geography and ethnic diversity.
Among the main styles of Chinese cooking are
Cantonese, which features stir- fried dishes, and
Sezchuan, which relies heavily on use of peanuts,
sesame paste and ginger and is known for its spiciness.
The Chinese word for rice is fan, which also means
meal, and it is a staple of their diet, as are bean sprouts,
cabbage and scallions. Because they do not consume a
lot of meat occasionally pork or chicken tofu is a
main source of protein for the Chinese. Tea is the
beverage of choice.

What are the similarities and differences between

the c of Mexico and the Philippines?
Here are a few similarities:
Food. Both cuisines have Spanish and common influences. Example dishes
are Chicharon, Paella and a whole assortment of Tapas.
Town Layout. Both of our town layouts are similar with central plazas,
Church and municipal buildings around it. PH does have rotondas but not as
much as the Spanish. We also both drive on the right.
Language. There are a substantial amount of common words like Mesa
(table), Kuberytos (utensils), Silya (chair) and others. Cebuano (a regional
language) counting is similar to Spanish counting. Chabakano is a Spanishlike Creole. Of course, there are many Spanish curse words used in everyday
language.
Telenovelas. I believe both cultures love it together with the rest of Latin
America. We even import telenovelas and dub them.

Originated of ITIK
Native or Pateros Duck The native or
Pateros duck, commonly called itik, is
the most popularly raised locally.
Although, smaller than imported breeds,
they are good layers and non-sitters. Their
eggs are large. Its predominant colors are
black and gray. Some are barred (bulek),
others are known to have white feathers
mixed with black/gren. Males have coarser
heads and heavier bodies than females.

Exporting of native ducks

Expert aims to improve genes of native ducks
(Updated October 24, 2014)
MANILA, Philippines - A fowl raising expert specializing in breeding game
fowl is embarking on a project to improve the genes of itik or native
ducks to raise the countrys balut production.
Poultry and ducks are two of the most important commodities among
other livestock in Indonesia and South-east Asian countries. The native
chicken and ducks have been raised for centuries either for meat or egg
consumption.
Most of the farmers with small capital resources are now returning to raise
native chickens or ducks. However some breeds of native chicken and
duck now have endangered status and some of them have even
become extinct

Kalderatang Itik (Duck Caldereta)

1 kilo duck or itik, chopped in to medium sizes
1 small can liver spread
2 tsp. garlic, minced
1 medium size onion, sliced
1 cup corn oil
1 red chili pepper or siling pula, sliced
1 small can tomato sauce
1 chicken bullion cube, dissolved in 2 cups hot water
cup bread crumbs
Salt
MSG
How to cook kalderetang itik:
Fry the chopped duck until slightly brown in corn oil.
After frying set aside. Use the oil for sauting.
Saut the garlic and onion until medium brown then pour in the 2 cups of dissolved bullions cube.
Simmer until the meat is tender. Add water if necessary to avoid drying up.
Then add the liver spread and tomato sauce. Then add the chili pepper.
If the mixture is cook already, add the bread crumbs, salt and MSG to taste.

All about the Native Duck

The native or Pateros duck, commonly calleditik,is the most
popularly raised locally. Although smaller than imported breeds,
they are good layers and non-sitters. Their eggs are large.Its
predominant colors are black and gray.
Some are barred (bulek), others are brown or have white feathers
mixed with black/green. Males have coarer heads and heavier
bodies than females. Males emit shrill high-pitched sounds. They
have curly feathers on top of their tails.Females emit low-pitched
quaking sounds. Their tail feathers lie flat or close to the bodies.
In all commercial duck hatcheries, sexing ducklings determining
the sex is done at the age of 2 or 3 days.

THE END