Fish and fish eggs soup
We were at the Antipolo wet market early this morning for some fish. I already bought a kilo of hito (catfish) when I saw the still uncut tanigue (Spanish mackerel). I just couldn’t resist it. I asked for two pieces of tanigue belly and as the fishmonger started cutting the fish I had to smile. [...]
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Saisaki, Dad’s and Kamayan
After last SundayÕs picnic with friends to kick off Younger DaughterÕs birthday celebration, last night was strictly a family affair. Birthday Celebrant chose Saisaki, a Japanese restaurant. Saisaki is operated by Triple V Corporation which also operates DadÕs (Western cuisine) and Kamayan (Filipino cuisine). They are all popular for their sumptuous buffets. At SM Megamall, [...]
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Food for the gods
There are many recipes for food for the gods. Some start with plain flour. There is even one that uses graham cracker crumbs. Well, I’m not that good at baking. When I do make the occasional baked dessert, I try to stick to simple recipes. So, when I found a recipe for food of the [...]
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Inihaw na panga ng tuna
The most common misconception about grilled panga (jaw) ng tuna is that it is something complicated to prepare. Actually, it’s the easiest thing to cook.
The first thing about grilling panga ng tuna is a well-cut panga. Some fish vendors cheat and chop a single piece of panga and sell them separately. Look for whole cuts [...]
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Pork loin in apple, pineapple and ginger sauce
Does the combination of apples, pineapple and ginger sound strange? I hope that prejudice won’t overcome your sense of culinary adventure.
Truth is, the sauce turned out to be a dream. Probably needs a little refining. Next time I cook this, I will cool the cooked sauce then put it in a food processor before serving [...]
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Textbook achara (atsara)
Achara, or atsara, means pickled green papaya. I had an earlier recipe for achara but this one has two additional steps–brining or soaking in salt before pickling, and preservation by boiling the achara in sealed glass jars.
I got the basic recipe from my daughter’s Home Economics textbook and modified it to suit my taste. If [...]
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Baked chicken a la sinigang
I followed Mrs. P’s suggestion and marinated some chicken pieces in sinigang mix and some iodized salt. Then I baked the chicken until golden and served them with my textbook atsara (recipe to follow) and home-cooked fries. Darn, it was great dinner!
So, what exactly is sinigang mix made of that makes it a great seasoning [...]
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Bulalo Steak
Bulalo is a cross cut of beef shank prized for the bone marrow. Traditionally cooked as a soup with vegetables (recipe and photo here), I wanted to try and cook it as a steak instead.
My original plan was to boil it until tender, then season the meat with kalamansi juice and soy sauce then [...]
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