salabsab
salábsab with stress marks
curing meat/fish with smoke before grilling
Usage Note
Salabsab is a traditional food preservation and flavoring technique where meat or fish is smoked over low heat before final grilling. It is associated with rural and coastal Filipino communities where open-fire cooking is common, and lends a distinctive smoky flavor to dishes.
Examples
" Masarap ang salabsab na karne. "
Natural Translation
The smoked meat is delicious.
Literal Translation
Delicious the smoked that meat.
" Masarap ang salabsab na isda. "
Natural Translation
The smoked fish is delicious.
Literal Translation
Delicious the smoked that fish.
" Sa baryo namin, dumadaan muna sa salabsab ang isda bago ihawin upang lumalim ang lasa at amoy nito. "
Natural Translation
In our village, the fish first goes through smoke-curing before grilling so that its flavor and aroma deepen.
Literal Translation
In village our, passing first in smoke-curing the fish before to-grill in-order to-deepen the taste and smell its.
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