Sinaing na Salmon?

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?

Continue reading “Sinaing na Salmon?”

Spanish-Style Sardines with a Twist

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

Sinigang na Bangus sa Kamias

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!

Continue reading “Sinigang na Bangus sa Kamias”

Pan-fried Fish Fillet and Pasta

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!

Continue reading “Pan-fried Fish Fillet and Pasta”