Asian cooking

• Chicken teriyaki
• Braised chicken
• Lechon con tokwa
• Pork and mushrooms noodle soup
• Speedy’s winter melon soup
• Udon for breakfast
• Chicken & vegetables stir-fry
• Steamed fish in sesame oil
• Hot chicken salad
• Tuna and tofu stir fry

How to cook

• Soup tricks
• Pinoy pesto
• Sweet and sour fish: don’t forget the ginger
• 1 kilo of fish equals soup and spring rolls
• Video: gutting and cleaning fresh fish
• How to wrap lumpia (spring rolls)
• If you want your chilis mildly hot instead of very hot
• The how-to-cook series
• Braised bangus (milkfish) fillets
• Don’t be a kitchen slave

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Kalderetang bangus

I had this theory once that anything that could be done with meat, could also be done with fish. Well, of course, I was not 100% correct; only about 90% so.

Kaldereta is a traditional Filipino dish commonly cooked using goat’s meat. Other popular choices include beef and chicken. I figured that there was no reason why fish fillets cannot be substituted so long as they are firm enough when mixed with the sauce.

Which definitely meant that they could not be cooked by braising, since they would become soggy. The solution, naturally, was to pre-cooked them separately then allow them to simmer in the sauce for only a few minutes–just enough time for them to absorb the flavors. The entire procedure entailed extra effort, more dishes to wash and more mess than usual. But then, that’s probably because I was doing it for the first time. I’m sure there will be less mess next time since the experimentation stage is over.

Everyone was skeptical while the kalderetang bangus was cooking. But no skepticism was left when they started eating the dish for lunch.

In the mood for more food?

• Vegetable chopper
• Creamed pork, ham, carrots and celery
• Braised chicken and fruit and vegetable salad
• Pan de coco
• For your olive oil and vinegar bottles
• Five Cows: ice cream is fine, but…
• Samosas, a delightful vegetarian appetizer
• Fish lumpia (spring roll) with gata (coco milk)
• Potato raisin scones
• Pork and chicken in coco milk and pesto