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Food articles posted in Feb 2006
Special relyenong bangus (stuffed milkfish)
What my husband wanted was to have the whole bangus deboned completely so that we could marinate it at home for daing. But the only fish stalls open at the time did not render that service. I suggested having the bangus deboned for relyeno instead. When I chose the biggest bangus (1.5 kilograms), the fish monger looked at me doubtfully and asked if it would fit in my frying pan. I said no problem. I didn’t bother explaining that I had no intention of frying the thing. Relyenong bangus is traditionally fried after stuffing but I hate frying because I don’t like cleaning up oil spatters. I planned to grill the fish in the convection oven. No unnecessary spatters, no unnecessary fat.
Continue reading 'Special relyenong bangus (stuffed milkfish)' »
Smoked salmon, lettuce and kesong puti (white cheese) salad
I just posted my second Lasang Pinoy 7 entry–kesong puti at pan de sal. No recipe in that entry but here is one using kesong puti inspired by a mozzarella and lettuce salad that Jamie Oliver did in The Naked Chef a couple of months ago.
I was in the supermarket earlier today and saw all [...]
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Lasang Pinoy 7: Pan de sal at kesong puti (white cheese)
Along with buko (coconut) pie, kesong puti or white cheese is probably what put the province of Laguna on the Philippines’ culinary map. Kesong puti originated from the town of Sta. Cruz which, unlike picturesque Laguna towns, does not boast of any real tourist attraction. It has its kesong puti though and that was what [...]
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Atsuwete (annatto)
Atsuwete (achuete, if one prefers the more Spanish sounding pronunciation) is annatto (Bixa orellana)–a natural red food coloring. In Philippine cuisine, it is commonly associated with sotanghon guisado and kare-kare. The small seeds are usually soaked in hot water until they render their color. The water is then used to add a reddish tinge to [...]
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Happy Haus donuts
They look like Dunkin’ Donuts, the flavors sound very much like those of Dunkin’ Donuts’, but these aren’t from Dunkin’ Donuts. Rumor has it that Happy Haus Donuts was started by a former Dunkin’ Donuts employee. How true that is, I don’t know. It’s beauty parlor talk here in Antipolo where there is a Happy [...]
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Itlog na maalat (salted eggs)
Mallard duck eggs, the same kind used for making balut and penoy, are used for making itlog na maalat or salted eggs. I don’t know if that still holds true today or whether large chicken eggs are substituted for the duck eggs which are considerably more rare and expensive than chicken eggs.
Itlog na maalat are [...]
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Salted eggs and tomato salad
The Filipino salad of diced itlog na maalat, or salted eggs, and diced tomatoes is the traditional partner of tinapa or smoked fish. Well, I just found a new way to make it even better. In a nutshell, fresh herbs do wonders even for an already excellent dish…
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Tinapate
When we first discovered tinapat� in the Shoppesville tiangge in Greenhills a couple of years ago, my husband and I were immediately intrigued. A pat� made from the humble tinapa (smoked fish)? A small container cost PhP 80.00 at the time. Not exactly cheap but we were really dying to try the tinapat�. It was [...]
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