silver chopstix

Adobong Pusit II (Squid in Black Ink Sauce)

Posted by in Dinner, Seafood

Squid in black ink sauce is not uniquely Filipino. This is considered a classic in Spanish and Italian cuisine. They call it “calamares en su tinta”. Their preparation is not that different from ours, squid is sauteed in onions, garlic and tomato and white wine is added then reduced before squid ink is added. I have previously posted a recipe of this dish here, but I was not thoroughly satisfied how it turned out since the squid ink didn’t turn as black as I wanted it too. The problem being…read more

Tuna Mayo Don

Posted by in Seafood

Tuna Mayo Don is just Tuna Mayo on rice. Don is short for donburi which means bowl. Donburi are rice meals served in bowls which may have toppings like beef, chicken, pork etc. I just learned of this dish after watching Midnight Diner (Shinya Shokudo Season 2) a Japanese drama series now serialized on Netflix. If you love tuna onigriri then you will love tuna mayo don. It does not really require cooking except for making your rice. Drain a small can of tuna (I like to use this Korean…read more

Canned Mackerel Patties

Posted by in Seafood

This is one of the easiest and fuss free dinner recipes out there if you are in a hurry. I got this from my dad, he used to make this for us when I was I teen. He loves to tinker in the kitchen sometimes and create unexpected goodies. I made this for dinner the other night. To make you will need 1 can mackerel in water, 1 small onion, 2 eggs, salt and pepper and some parsley or whatever herbs you have in hand is fine. First, drain your…read more

Salt and Pepper Shrimp

Posted by in Seafood

I am always on the look our for dinner ideas. I have a pound of shrimp in the freezer I wanted to use so I searched for a recipe that is exciting enough but not too hard to prepare. Salt and Pepper shrimp stood out from all the recipes I read. We always order salt and pepper silverfish everytime we dine at our favorite Chinese restaurant so this would be perfect. To make, clean shrimp by trimming the head and claws/legs with kitchen shears. Pat dry with paper towels and…read more

Tilapia Fish in Clear Broth (Pesang Tilapia)

Posted by in Seafood

One of the easiest recipes for fish that my mom taught me. This dish has a very light and delicate flavor and good for those who are trying to eat healthy. This is also the first seafood/fish dish that I gave my girls as babies (boneless of course). Ask your fish monger to cut your whole tilapia into steaks, in my case I had him cut it into three pieces. I suggest using bone in fish for this recipes to create a flavorful broth. Pour 5-6 cups of water into…read more

Crispy Silver Fish Patty

Posted by in Seafood

Silverfish or Dulong in Tagalog can be bought frozen in any Asian grocer. They come in either a 204 g or 409 g box. To make allow the fish to thaw, what I did was place it in bowl of water then transferred it into a fine mesh strainer to rinse and drain. Squeeze as much liquid as you can then place in a bowl. For this recipe I used two 204 g boxes of silver fish. To this add, 3 tbsp. all purpose flour, 1 tsp. salt, 1/2 tsp….read more

Fish Cardillo

Posted by in Seafood

This became my husband’s favorite dish after making it for him as newlyweds. It’s fried fish with a tomato and egg sauce. I don’t know how this dish came about my guess is some homemaker just wanted to make fried fish more interesting and decided to use ingredients that is readily available from her pantry. Fried fish is very much a staple in Filipino households and I believe this is a practical way of jazzing it up. This is one of the many things that I grew up eating and…read more

Sinigang na Hipon (Shrimp in Tamarind Soup)

Posted by in Seafood

This is another version of Sinigang which I have made before. The previous being Salmon, milkfish or tilapia. You may wonder why so many varieties. Sinigang is one of the most well loved dish of the Philippines and is a staple in most dinner table. Some families usually serve this at least once a week. As I have mentioned meat such as beef, pork and chicken may also be used aside from seafood. To make, place 5 cups of water in a pan together with 1 medium onion and 2…read more

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Salmon Sinigang with Miso

Posted by in Dinner, Seafood

Miso is not an unusual ingredient in Filipino cooking. Our family uses it when making fish sinigang , or specifically sinigang na kanduli (a type of catfish native to the Philippines). As I have mentioned in my previous post, sinigang is a stew/soup that has been flavored with tamarind and has a similar taste to the Thai Tom Yum soup. Miso used in the Philippines is different from it’s Japanese counterpart. It has a stronger flavor, a courser texture and is referred to as soybean mash. I substituted Japanese miso…read more