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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

Fried Milkfish

Posted by in Dinner, Seafood

Milkfish or Bangus in Tagalog is the national fish of the Philippines. Filipinos have been creative in finding ways to prepare and serve this. You can fry, grill (stuffed or unstuffed), bake, put in soup and even smoke it. There are two recipes that I have made using milkfish which can be found here and here. Filipinos or Asians usually cook and serve their fish whole (meaning with the tail and head intact). I learned to eat fish this way and fillets is not a common sight in our kitchen….read more

Tuna Avocado Sandwich

Posted by in Dinner, Seafood

The weather has been sweltering the past couple of days with temperatures rising to 99F yesterday. When it is this hot I am not inclined to stay in the kitchen too long to cook. I don’t even want to stay outside to grill. The solution make a salad or a cold sandwich for dinner. After looking at my pantry and fridge, I decided to make Tuna Avocado sandwich. I adapted the recipe from this site. I made some modifications like omitting the 1 tsp. lemon juice it called for since…read more

Adobong Pusit (Squid in Black Ink Sauce)

Posted by in Dinner, Seafood

In the Philippines Adobo is a method of cooking that uses vinegar. Vinegar has and is always been a key ingredient in Philippine cuisine primarily because it helps preserve food. This held specially true during the Spanish colonial times when most do not have access to refrigeration, to make food last longer. Nowadays, it’s purpose is not only for preservation but more for flavoring. Filipino food is characterized as either salty, sour, bitter or sweet or a combination of these. The most popular form of adobo is Adobong baboy or…read more

Crispy Anchovies Over Rice (Dilis Rice)

Posted by in Breakfast, Seafood

Anchovies or Dilis in Tagalog are usually sold dried. Dried anchovies are widely used in Asia, in Japan and Korea they are used to make stock and as savory snack or appetizer. Southeast Asians on the other hand usually fry these in a little oil until golden brown and crisp. It is commonly eaten with rice but each country in the Southeast has it’s own unique way of serving it. Malaysia and Singapore has Nasi Lemak a traditional breakfast of rice, sambal, dried anchovies and boiled or fried egg. Indonesia…read more

Salt-Broiled Mackerel

Posted by in Dinner, Seafood

The simplest food sometimes is the tastiest. I made this salt broiled mackerel to pair with the chop suey for dinner. This is very easy to prepare. You will only need three things, fillets from 2 mackarel (I used norwegian mackerel), kosher salt and a little oil. Rinse your fillet and wipe it dry with paper towel. Make a cross cut on the skin side of your fillet. Liberally sprinkle both sides of your fillet with salt. Let it stand for 30 minutes. Meanwhile, set your oven to broil and…read more

Bangus (Milkfish) a la Pobre

Posted by in Dinner, Seafood

A la pobre literally translate to “poor man’s”. In the Philippines however, when a dish is called “a la pobre” it means cooked in lots of garlic and olive oil. One of my favorite dish prepared in this manner is “Blue marlin a la pobre” a specialty of Via Mare catering in the 90s which my mom always include in her menu for our parties at home. Since I don’t have any access to fresh blue marlin to recreate this dish, I made use of milkfish or bangus in Tagalog…read more

Fish Sinigang (Fish in Tamarind Soup)

Posted by in Dinner, Seafood

Sinigang is type of Filipino soup flavored with a souring agent. The most commonly used is tamarind or sampalok in Tagalog. Although other fruits such as guava, bilimbi and calamansi are widely used as well. Sinigang can be made with meat such as pork, beef or chicken. Seafood sinigang on the other hand is made using shrimps or fish. When making fish sinigang Milkfish or “bangus” is the most popular choice (pictured above), my personal preference is Tilapia because it’s easier to eat and handle when cooked bone in. To…read more

Pangat na Tilapia (Poached Tilapia in Lemon)

Posted by in Dinner, Seafood

Pangat is poached fish that is cooked with the use of a souring agent. ┬áThe most commonly used are Calamansi (Philippine lime), tamarind and kamias (Bilimbi). These fruits are indigenous to the Philippines and Southeast Asia. Calamansi juice or extract are now sold frozen in sachets here in the Northeast. (see photo below). This is a simple dish that is fairly easy to make. You just need the following ingredients: tilapia, onions, tomatoes, juice of calamansi, lemon, salt and water. Slice your onions, tomatoes and lemon and layer it into…read more