We live quite close to Auckland’s best fish shop and that’s where I bought these beautiful salmon fillets. This easy yet yummy baked salmon dish is perfect if you’re considering seafood galore night with some other dishes to match like … Continue reading Baked Salmon
Like my Dad’s unusual taste and take on food, my Mom also had her own specialties. Everything she had on the dinner table was considered ‘nutritious’ and the food she ate was constantly nagged to us as the ‘healthiest’ food … Continue reading Wild Cod Fillet in Sour Broth (Sinigang na Isda)
My Dad cooked and ate a countless number of fish stews almost every night for dinner. I think each night had a variation from the previous night. He grew up in Ilocos Norte and I am guessing fish was a … Continue reading Cioppino
As the month of June celebrates the Philippine Independence Day, Kulinarya Cooking Club’s challenge is all about a dish that’s ‘only in the Philippines’. Choosing a unique dish is quite tough, not because of the strong influences from the Chinese, … Continue reading Pinais na Isdang Dapa (Flounder Stew in Banana Leaves)
I’ve stopped buying or eating fish for maybe three years now; even more I believe. I’m not exactly sure how long it has been, but prices of fresh seafood here is so exorbitant that a New York Striploin is so … Continue reading Grilled Panga ng Lapu-Lapu with Crispy Fried Spinach
I love bangus if it’s… 1. Boneless. 2. Relleno. 3. All belly! So imagine how happy was I when I saw this packet containing 2 large slabs of bangus belly at a Filipino store. I grabbed it right away and … Continue reading Sinigang na Bangus Belly sa Miso
It was closer to comfort food as it seems more Batangueno to me. Reminds me of my mom’s cooking… Continue reading Fish Fillet Spiced with Coconut Milk and Lemon
This unbelievably huge steamed red snapper was served to 4 adults and 2 kids. Succulent with ginger and dark soy sauce garnished with ringlets of spring onion… Continue reading Succulent Steamed Red Snapper
Yeesss! Fresh salmon fish head is cheap and probably every single pinoy family I know in this part of the world use it for sinigang! And so the day came when I sort of think what’s good for sinigang must also be good for sinaing. Galing ko ano? Alternative to tulingan wala na naman akong magawa hehehehe…
Tried it twice already as a side dish. The result? The kiddo said “nanay, it’s so delicious!” Need I say more?
It’s a lazy day, totally different yet refreshing and even using my laptop feels great. I got my windows reinstalled late this morning and it sure works superb. I just finished installing all the software I need and for a … Continue reading Chinese-Style Steamed Fish in Soy Sauce
I’ve been busy playing around with my new gallery that I’m not done yet on checking out LP15‘s recipes about recycled food. (Oh please do check it out when you have time; will upload more Beijing photos.) I’ve been thinking about cooking Spanish-style sardines but ended up making my own experiment. I didn’t have pickles and carrots at that time and chili isn’t always a good idea with my boy, so I concocted a recipe with ginger and pork fat. The ginger gives it a kick but may be omitted if undesired; chili I think is still the best. The … Continue reading Spanish-Style Sardines with a Twist
I still have few pictures of my mom’s cooking taken during my last vacation that I want to share. Here is one of her many variations of sinigang (sour broth). Sinigang maybe cooked with fish, meat (maybe lean meat, fatty or bony parts) or shellfish. Vegetables vary depending on availability and, of course, preference. The most common souring agents are fresh sampalok (tamarind), bayabas (guava), kamias (bilimbi) or simply a pouch of sinigang mix available at the store nearest you.
So typical of mom – seldom does she plans on anything before buying, and even before cooking. Buy the staples and decide the last minute based on what’s in the ref/pantry and the remaining time before the meal itself. An example is this sinigang na bangus sa kamias (milkfish in sour bilimbi broth). And how my son loves it!
The staple of the Filipino food is rice but for the sake of variety I sometimes prepare bread or noodle or corn for the much needed daily carbohydrate intake. Here, I pan-fried few processed fish fillets and served them with pasta tossed in olive oil, parsley, Italian herbs and parmesan cheese – another easy to prepare dish as well as a truly mouth-watering meal!
I steamed quite a large piece of fish in soy sauce yesterday and still have some leftover that I decided to make fish balls. Here’s the recipe…
Every ethnic group has what it calls ‘soul food’ – soothing, comfort food that brings back warm memories of family dinners. Source: A History of Soul Food If you ask an African-American, as the term ‘soul food’ originated from the … Continue reading Lasang Pinoy 4 – Sinaing na Tulingan as Soul Food & my Tulingan Pasta