PATIS Meaning and
Definition
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Patis is a Filipino condiment and an essential ingredient in Filipino cuisine. It is a type of fish sauce commonly made from fermented anchovies or small fish combined with salt. Patis has a strong umami flavor and is highly aromatic, giving a savory and distinctive taste to dishes it is added to.
The process of making patis involves salting the fish and allowing it to ferment for several months, resulting in a brine that is then extracted and filtered. The extracted liquid, or patis, is a thin, amber-colored sauce with a rich, fishy taste and a pungent aroma.
Patis is widely used as a primary seasoning in numerous Filipino dishes, serving as a flavor enhancer and adding depth and complexity to soups, stews, sauces, and marinades. It is particularly prominent in classic Filipino dishes such as adobo, sinigang, and kare-kare. Patis is also commonly used as a dipping sauce or condiment, perfect for complementing grilled or fried meats, seafood, and vegetables.
Due to its versatility and distinct taste, patis is a staple ingredient in Filipino homes and is an integral part of the country's culinary heritage. Its umami-rich flavor profile adds a unique and appetizing dimension to a wide variety of dishes, making it an essential component of traditional Filipino cooking.
Common Misspellings for PATIS
Etymology of PATIS
The word "patis" originates from the Tagalog language of the Philippines. It is a shortened form of the term "patis tasik", which translates to "fish sauce from the sea". The term "patis" refers specifically to a traditional Filipino condiment made from fermented fish or shrimp.
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