Asian cooking

• Beef Siomai Mami
• Pork spare ribs stir fry
• Tuna and cabbage spring rolls
• Beef con tokwa
• Beef and hofan soup
• Fiesta noodles
• Baby prawns and broccoli fried rice with oyster sauce
• Siomai soup
• Vietnamese-style beef noodle soup
• Tofu and baby corn stir fry

How to cook

• Sauteing basics
• Reheating fried spring rolls
• Meals in a flash
• Pork siomai (steamed dumplings), pearl balls and lumpiang shanghai (fried spring rolls)
• Low fat, low sugar diet
• If you want your chilis mildly hot instead of very hot
• Stir frying basics
• Soup tricks
• Stages in beating egg whites
• Aromatic (and tastier!) spring roll wrappers

Recent Comments

• mayums
  on 'Lord Stow’s egg tarts and wheat-bread siopao'
• michael
  on 'Bangus fritters'
• Eileen de Leon
  on 'Lo mein in less than 15 minutes'
• megan
  on 'Tiramisu, party style'
• Eileen de Leon
  on 'Lo mein in less than 15 minutes'
• emilyn
  on 'Fresh tropical fruits salad'
• Erik
  on 'Mussel soup with coconut milk'
• babou
  on 'Vanilla-mocha marble chiffon cake'
• Josie
  on 'Buffalo chicken wings'
• ac strife
  on 'Buffalo chicken wings'

Escabecheng Tonto

Ingredients :

2 medium-sized tonto (actually, any fleshy fish will do)
salt and pepper
about 2-3 c. of cooking oil (depending on the size of your fish and the size of the skillet) for deep frying
1 carrot, julienned
3 stalks of celery, cut diagonally into 1″ lengths
1 onion, halved and sliced thinly
1 tsp. of finely minced garlic
1 tsp. of finely chopped ginger
3/4 c. of freshly-squeezed kalamansi (native lemon) juice, or lemon juice
1 c. cup of water
1 tsp. of salt
3/4 c. (or more, depending on your taste) of light brown sugar
1 tbsp. of tapioca or corn starch

Cooking procedure :

Wash and clean the fish. Score (means to make slashes across the body) the fish and season with salt and pepper inside and out.

Heat a heavy skillet or wok. Pour in the cooking oil and heat until smoking. Over very high heat, deep fry the fish one at a time if your skillet or wok cannot hold both of them at the same time. Cook until the outside is golden and quite crisp. Turn the fish over to cook both sides evenly. Drain on paper towels and arrange on a serving platter. Keep warm.

Make the sauce. Mix together the kalamansi or lemon juice, sugar, salt and starch.

In a small saucepan, place 2 tbsps. of the hot oil from the skillet. Reheat. Saute the garlic and ginger until fragrant. Add the carrot and celery and cook over high heat, stirring, for about 45 seconds. Add the sliced onion and cook for another 20 seconds. Pour in the kalamansi mixture and cook, stirring, until thick and clear.

Ladle the sauce and vegetables over the fried fish and serve at once.

In the mood for more food?

• Pig’s brain and eggplant frittata
• Stages in beating egg whites
• Chez Genia: Paris, France
• Vanilla-mocha marble chiffon cake
• Corned Beef and Shredded Cabbage
• Taiwanese shaved ice
• Cream style corn in my pancakes
• Estrel’s caramel cake
• 3-Counters rise
• Ernest’s pancit canton