NemoySpruce
09-02-2005, 09:53 AM
Mga prends! ano ba ang patis sa nihongo? sobrang mis ko na ang patis. May ma re-rekomenda ba kayong substitute na mabibili sa grocery lang? kasi di ko alam kung san may Filipino store dito sa Nagoya. Salamat po! magluluto kasi ako ng nilagang baboy, eh masarap yun pag may sawsawan na sili at patis!.. or sinigang na may gabe… hmm. :rolleyes:
v_wrangler
09-02-2005, 10:21 AM
Its called nampra - NAN-PU-RA. Most of the patis here are Thai imports. Its quite popular nowadays so if you’re lucky, you might find them in your local supermarkets.
Nick & Paul, this is what I meant - what do I do to delete mutiple post? Isn’t possible to set the board application to allow such a feature? Ganon din sa pag-edit ng post after the two hour(?) limit.
ganda_girl89
09-02-2005, 11:03 AM
Mga prends! ano ba ang patis sa nihongo? sobrang mis ko na ang patis. May ma re-rekomenda ba kayong substitute na mabibili sa grocery lang? kasi di ko alam kung san may Filipino store dito sa Nagoya. Salamat po! magluluto kasi ako ng nilagang baboy, eh masarap yun pag may sawsawan na sili at patis!.. or sinigang na may gabe… hmm. :rolleyes:
meron nabibili sa mga supermarket like yokado at daie na parang japanese patis.parang di gawa sa isda ang sangkap as in hini mabaho at malansa pero very close na sa patis ang lasa.
Dax
09-02-2005, 11:17 AM
Actually it’s NA-M-PU-RA (ナンプラ) in Nihongo. Tama si v_wrangler, medyo popular na to nowadays malamang meron din sa su-pa- ninyo. 
ganda_girl89: Baka “katsuo dashi” yang sinasabi mong Japanese patis? Gawa sa “katsuo bushi” (bonito shavings), “kombu” (kelp) etc.
v_wrangler
09-02-2005, 11:17 AM
Its called nampra - NA=MU-PU-RA. Most of the patis here are Thai imports. Its quite popular nowadays so if you’re lucky, you might find them in your local supermarkets.
Nick & Paul, this is what I meant - what do I do to delete mutiple post? Isn’t possible to set the board application to allow such a feature? Ganon din sa pag-edit ng post after the two hour(?) limit.
Thank you moderators for deleting the other post. So what is the concensus about my question? We can entertain the same in the support forums so as not to flood Nemoy’s thread.
Paul
09-02-2005, 12:34 PM
Its called nampra - NA=MU-PU-RA. Most of the patis here are Thai imports. Its quite popular nowadays so if you’re lucky, you might find them in your local supermarkets.
Nick & Paul, this is what I meant - what do I do to delete mutiple post? Isn’t possible to set the board application to allow such a feature? Ganon din sa pag-edit ng post after the two hour(?) limit.
double post deleted. the reason why users are not allowed to delete a post is so that people would be more responsible with what they post and to avoid the accidental deletion of a whole thread (when the first post is deleted, the whole thread is deleted as well). the time limit on the edit feature is placed there so the contents on the post will not be altered after people have already replied to the post. if you have to make a correction to your previous post after the 2-hour limit, you can just reply to the thread.
@dax and ganda_girl
actually there is a japanese version of patis known as shotsuru (しょつる) made in Akita from a fish called hata-hata.
ganda_girl89
09-02-2005, 12:46 PM
Actually it’s NA-M-PU-RA (ナンプラ) in Nihongo. Tama si v_wrangler, medyo popular na to nowadays malamang meron din sa su-pa- ninyo.
ganda_girl89: Baka “katsuo dashi” yang sinasabi mong Japanese patis? Gawa sa “katsuo bushi” (bonito shavings), “kombu” (kelp) etc.
dax,check ko ulit kung ano ba ang name nun…tinapon ko na kasi yung lalagyan.
v_wrangler
09-02-2005, 01:01 PM
double post deleted. the reason why users are not allowed to delete a post is so that people would be more responsible with what they post and to avoid the accidental deletion of a whole thread (when the first post is deleted, the whole thread is deleted as well). the time limit on the edit feature is placed there so the contents on the post will not be altered after people have already replied to the post. if you have to make a correction to your previous post after the 2-hour limit, you can just reply to the thread.
Thank you for the reply. While I agree about responsibility - there are times when a poster would want to retract or correct his own posts - that may not at first, appear offensive or grammatically correct…
Nemoy, let us know how your nilaga turns out.
Paul
09-02-2005, 01:41 PM
Thank you for the reply. While I agree about responsibility - there are times when a poster would want to retract or correct his own posts - that may not at first, appear offensive or grammatically correct…
that’s precisely the reason why a 2-hour window is provided for editing. so that the poster can make any corrections after posting. to retract your post, all you have to do is edit it within the 2-hour period and change it to something like “post retracted” or something more interesting :). i, for one, make it a point to check what i have posted right after hitting the “Submit Reply” button so that i can make corrections if necessary.
so as not to be OT:
i usually buy the “A Taste of Thai” brand Nampla from Yamaya. it’s much larger and cheaper than the Youki brand.
NemoySpruce
09-02-2005, 01:46 PM
Thank you for the reply. While I agree about responsibility - there are times when a poster would want to retract or correct his own posts - that may not at first, appear offensive or grammatically correct…
Nemoy, let us know how your nilaga turns out.
Thanks to everyone! Im going to try the grocery close to my apato after office to look for nampura. If they dont have it, I have to go to Sakae station, where Iam told there is a shop that sells various asian foods… Does anyone have tips or good secret recepies for nilaga made in Japan? 
v_wrangler
09-02-2005, 02:26 PM
that’s precisely the reason why a 2-hour window is provided for editing. so that the poster can make any corrections after posting. to retract your post, all you have to do is edit it within the 2-hour period and change it to something like “post retracted” or something more interesting :). i, for one, make it a point to check what i have posted right after hitting the “Submit Reply” button so that i can make corrections if necessary.
NOt everybody has got such discipline:). I just thought it would be nice to be able to do the edits myself past two hours rather than wait for somebody elses rescue. Anyways, your points well taken.
Nemoy, If you see yourself cooking nilaga a couple of times - you might want to buy yourself a pressure cooker and save on gas - I believe you can get one for about Y3,000+.
What I do whenever I cook nilaga - I boil the potatoes separately para hindi madurog and just put them back to the nilaga pan when the meats’ cooked and tender. My brother in-law says nilaga soup would make a good ramen dish…Haven’t tried though.
andres
09-02-2005, 10:33 PM
Ako din may related na tanong, kaya dito ko na lang tatanungin:
Ano ba ang “cooking wine” dito sa Japan?
Maraming salamat!
At isa pa:
Nemoy, If you see yourself cooking nilaga a couple of times - you might want to buy yourself a pressure cooker and save on gas - I believe you can get one for about Y3,000+.
Wala akong alam sa pag-pressure-cooker, pero ginagamit ito ng nanay ko. Ano ba ang advantages niyan? Bakit mas matipid sa gas?
Mmm… tomguts na tomguts na ako!
ganda_girl89
09-02-2005, 10:45 PM
andres,
AFAIK,mirin ang tawag sa japs cooking wine.
pressure cooking involves pressure caused by steam na nagbuild dahil sa pagtaas ng temp sa loob ng cooker.
under high pressure , the fiber in food is tenderized and with no change in flavor in much shorter time.in other words, steam transfers cooking heat faster and rapidly without destroying or burning the physical properties of the meat.
v_wrangler
09-02-2005, 10:56 PM
Ako din may related na tanong, kaya dito ko na lang tatanungin:
Ano ba ang “cooking wine” dito sa Japan?
Maraming salamat!
At isa pa:
Wala akong alam sa pag-pressure-cooker, pero ginagamit ito ng nanay ko. Ano ba ang advantages niyan? Bakit mas matipid sa gas?
Mmm… tomguts na tomguts na ako!
As the name says, the pan is tightly sealed. Mas madaling kumulo at magpalambot kesa sa regular na de-takip na kaldero dahil nga alang singaw o kulong and heat inside. Pwede mo nang hinaan ang apoy or totally put off the stove kaagad…
andres
09-02-2005, 11:01 PM
WOW ang bilis ng mga sagot nyo, ayos talaga dito sa TF!
Parang nagkaroon ako bigla ng second brain
Pahabol pa… ano ba ang kanji ng mirin? Nahihiya kase akong magtanong e… t.y.
Paul
09-03-2005, 01:03 AM
ang alam ko magkaiba ang mirin (みりん) at cooking wine (料理酒).
puting tainga
09-03-2005, 08:58 AM
kanji for Mirin
味醂（みりん）mirin ：The second kanji is out of the daily-use kanji chart. Hence it is more common to write it all in Hiragana,みりん、 or as 味りん. (This way of writing, using kanji, but avoiding kanji that is not in the daily-use kanji chart is called まぜ書き mazegaki) Daily-use kanji chart contains 1945 characters, for a non-chinese foreigner it will require at least 5 years of very, very hard studying to master it. Out of chart kanjis are, therefore, only for kanji nuts.
mirin and ryorisyu(cooking wine)
Mirin is one of the ryorisyu.
It is traditional and most commonly used by elderly people.
Younger generation may use western cooking wine and simply call it クッキング・ワイン kukkinggu wain.
ナンプラnanpura
Originally this is a foreign word, (probably from Thai), but nowadays used as it is.
Some dictionaries translate patis as 魚醤（ぎょしょう）gyosy ou.
But gyosyou means “sauce made from fish” and there are other gyosyous from many different countries and regions.
Stacie Fil
09-03-2005, 08:11 PM
As the name says, the pan is tightly sealed. Mas madaling kumulo at magpalambot kesa sa regular na de-takip na kaldero dahil nga alang singaw o kulong and heat inside. Pwede mo nang hinaan ang apoy or totally put off the stove kaagad…
Beep,beep, tabi-tabi po Mr V_wrangler, tama po kayo. May maliit lang po akong idadagdag/isisingit. Alam ko nakaligtaan nyo lang banggitin.
May singaw din po na kaunti, yun nga lamang kung minsan ay nakakairita sa iba. Yun po ay karaniwang dahil sa maliit na part/buhin,pabigat sa ibabaw nang takip nang pressure cooker. Pero yon po ay natural lamang at pagpasensyahan hanggang matapos ang oras nang pagluluto(sandali lang naman).
Pressure relief valve po iyon. para sa pag maintain/control nang tamang level nang pressure sa loob nang cooker. Huwag na huwag po ninyo iyon tatakpan o patungan nang mabigat na bagay ang pressure relief valve, para wag sumingaw o tumahimik. “Delikado po raw iyon” . May isang case pong naikwento sa akin, di ko po sure kung tutoo nga, sino or saan. Pero iki-kwento ko na rin po just to share. Mayroon daw po’ng isang bagong maid/kasambahay na iniwan magbantay sa niluluto sa kusina. Naingayan po sa pito nang singaw/steam nang p cooker at pinatungan nang pabigat na kahoy ang relief valve. Hindi sumingaw at tumahimik naman. Dahil doon nag build-up po nang malaki/mataas na pressure ang loob nang makapal na cooker at biglang sumabog. Pumutok raw po nang napakalakas parang kanyon, at butas po ang kesami at bubong nang bahay. Buti na lang daw po at lumabas din sa kusina yung tao, walang tao nung time na pumutok.
I believe very safe naman po gamitin ang P cooker.Ngayon po ay may heat resistant rubber at explosion valve ang mga design nang takip nang cooker. Safety parts din po iyon na mag break/simungaw kung tumaas ang pressure. But at any case, hayaan lang po natin na sumingaw/pumito/mag-ingay ang pressure cooker hanggang sa matapos po ang oras nang pagluluto or sa patayin na ang apoy. Huwag din po bubuksan agad ang cooker hanggat di ka tiyak na lumabas na ang lahat nang pressure sa loob nang pressure cooker. Yon lang po at happy and safe cooking. Enjoy!
Teddy
09-04-2005, 08:35 AM
ナンプラnanpura
Originally this is a foreign word, (probably from Thai), but nowadays used as it is.
Some dictionaries translate patis as 魚醤（ぎょしょう）gyosy ou.
But gyosyou means “sauce made from fish” and there are other gyosyous from many different countries and regions.
Tama si Puting tainga. “Gyoshou” is the word. Personally, I only use the word “Nampura” for Thai’s gyoshou. I would say “firipin no gyoshou” for patis. Baka may kanya-kanyang paraan na tawagin ito.
NemoySpruce
09-05-2005, 07:20 PM
Hindi pa ako nakakita ng patis, pero susuyurin ko ang nagoya sigurado ako may bentang patis dito. eh sa sobrang gutom ko ay inuna ko nang lutuin yung nilaga, at masarap naman. pero hindi ako susuko! hahanapin ko yang patis na yan. Salamat sa mga tulong nyo! Try ko ipag tanong ang Firipin no gyoshou! arigato!
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