Showing posts with label kitchen journey. Show all posts
Showing posts with label kitchen journey. Show all posts
March 25, 2010
Happy 1st Anniversary Food Trip Friday (FTF)!
Yeah, Food Trip Friday food meme is now on its first year. Hoorah! Should we have to lit up the fireworks, have some roasted pig, desserts, sweets, appetizers, big meals, wine, martinelli and all that foods and drinks? Yep, why not! After all, this fun food trip meme is all about foods and you will just supply drinks and cakes, okay? :-) You're all invited for a blogging food party! *wink*... yeah, just post your foods and you are all good with it. Let us have some fun every Friday especially this day.
Since its just minutes ago that I know this day is FTF first anniversary, I haven't got my thing but instead I just have only what is available in the house. So I just have pork liver here. I know some do not like this food but I also know that many like especially me. :) Hehehe.. So this was turned into bring-your-own food. :) My share is this:
pork liver stew
Since its just minutes ago that I know this day is FTF first anniversary, I haven't got my thing but instead I just have only what is available in the house. So I just have pork liver here. I know some do not like this food but I also know that many like especially me. :) Hehehe.. So this was turned into bring-your-own food. :) My share is this:
pork liver stew
Sorry for the mess on its sides. I cannot helped the sauce to whisk anywhere to which I was excited to eat such. Sorry about that if you feel something. So anyway, yeah that is pork liver stew, my first time to cook such but absolutely not my first time to eat. I so love this food and I craved this a lot. Am glad I cooked it right the first time --- it was what the taste I longed for. God helped me cooked such. :) Thanks God. I put a lot of different fresh bell pepper colors from red, green, orange and yellow. Then onion and garlic with a bit of soy sauce and a dash of salt with little water. I did not also cook it long for the liver is soft enough and when you will cook it longer it will take time to soften it or else it is like a rubber-band. So then, have fun and let us start the party! I am already hungry... :) Enjoy!
March 20, 2010
Can you see the difference than other sweet potato? Yep, a purple color that is. It is uncommon in my place, apparently it seldom appears in the market. The taste is also sweet and yummy! To tell you, that is my first taste of purple yam on my own kitchen. I steamed it like any other sweet potatoes I got though there are many other delectable tasty recipes you can get out of purple yum potatoes. As judging from my words, you can tell this is still a family of potato. I got it as long ones and I do not know if there are different sizes of this kind of potato because potatoes usually can have many sizes and some are big and others are small oblong. Also you can see the colors of the left two yams are darker than the other four, that is because I cut the big one into two before putting it in the pot and let it steamed. It is big and once its big, it does cook longer so if you want it to cook in normal way, you may like to cut such. And the end result is the potato meat turn darker the ones that haven't.Have you taste a sweet potato like this before? Is it common in your place? Whatever it is, have fun eating... :-)
March 18, 2010
gizzard adobo in skilletI know typical Americans or some part of the world do not like inner body part of meat as their food but most Filipinos do (am a Filipino). People of any areas have differences and I understand that. I even read some not-so-good comments on other blogs but I do not care, it is their business so I respect them. Anyhoo, speaking of adobo(pork adobo) it is very well-known as it is Filipinos signature food, I guess. What about gizzard adobo? Male pinoys like this a lot. I remember, my late grandfather and other male relatives in an island, loves this so much to which I was curious of tasting it. The way it is cook makes a difference. I like it a lot and now, I somewhat get used to it. :-) An image above is what I cooked more than two weeks ago (the date tells), it was my first time cooked of this as I do not like cooking when I was still single and besides I haven't seen this before in the place where I am now, so definitely my first time. I planned to cooked it as fried because I am not that good in adobo as to pork adobo --- I cannot perfect it as to what the typical adobo taste but fortunately, it turned into adobo without my knowledge.. :-) I utilized the spices I had to which those are: garlic, onion and three colors of fresh bell peppers (green, orange and red) with olive oil, soy sauce and a pinch of salt then a touch of water. My mind planned only to fried it but to my surprise I was gathering some spices which you do not need when frying, then I just then continued because I had it already in my hand. hehehe.. what a coincidence. :-) So the adobo recipe went. I used a lot of spices (half to soak it and half on the final touched) to get the smell of chicken. And to my surprise, I did it good to what I didn't expect but the taste that I adored when someone good at adobo does. Whew! It is really good when it's just only a little sauce it has or let it soak for minutes with its sauce leaving it a bit. Just not a lot of salt but more soy sauce and a touch of water so the sauce is not dark, and also be sure the oil is not much and not less --- just enough that you could see the oil when it is already cook. Boiling the gizzard before the adobo process is the important step.
Above image is fresh from my skillet and ready for me to eat. :-) Actually, I just ate minutes ago because I craved as I saw this image. :-) Have fun eating (if you like gizzard)! Paired it with soft drink after ward. (~_~)
mash potato, rice, meat, corn bread and red cakeThat was a combo meal (with a white soft drink which is not seen in an image) my DH brought for me one day last month (February) during their celebration of Black History Month at his office workplace (Department of Public Works, Los Angeles area). I do not know if this is their signature food though.. :) but the thought of he brought me such is so cool for me. :) I love the foods as it tastes good to my sense especially that is has rice.. :) Anyway, it was my first time to eat such except the corn bread, rice and mash potato but as I said my taste bud liked it though I do not know the name of the cake which has the color red. It has a sweet taste but not that so sweet. Perhaps you know the name of it, would you like to tell me (if you know it)? I will definitely buy such cake if there's some store who sells it but unfortunately I haven't seen such cake in the place we live now and I also do not know if they buy it or home made, I will then ask my DH later. Hemmm.. as of now, I want to indulge myself eating it.. lol.. I have to stop myself or else... :-(... So then, have a fun food trip this Friday folks! What have you eaten there by the way? Could you spare me some.. heheh.. just kidding.. just share it then below should you like to do so... Have a great Friday as thanks God it's triday! Happy food trip! (~_~)
March 17, 2010
yellow sweet potatoesThose were my first taste of yellow sweet potatoes root crop here in US of A and I have to say it was worth the wait because the taste is really sweet unlike the others that it is yellow but the taste is no good. How to cook it the simple way? Well, I guess the cooks know about this because this is the basic style of cooking, it is called "steaming". Well, there are many recipes out of sweet potatoes but I choose the easy one and the usual cook I had while I was still in the island I grew up in Philippines. As you also can understand, there are many varieties of potatoes, there are sweet and any other taste and colors not only two but many which belong to potato family. Okay, to those who do not know about steaming potatoes, here are some of my simple procedures and perhaps tips. I use a pot just enough for the sweet potatoes. (1)Wash the potatoes. (2)I then cut the big potatoes so the cooking time won't take long. I also made sure that water was just enough to cover or level up the potatoes in a pot. (3)I let it boil. Once, it was already boiled, I turned the heat down leaving a little heat enough to continue the sweet potatoes boiling. (4)Then check time to time for about twenty minutes depending upon how big and how many potatoes you put in a pot. Then check afterward if it is already cook and done!
this is the side view of the yellow sweet potatoes I cookedHave fun cooking and eating.. :-) You can have soft drinks or water for the drinks. Enjoy.. (~_~)
March 04, 2010
Hello folks, how everyone doing? I hope you all the best on this day and onwards. Today is already Friday in Philippines and beyond (as well as other countries that is advance five hours advance from Eastern Time (ET) or eight hours advance here in Pacific Standard Time (PST). We all know that 12:01 AM is already another day, so welcome Friday! That is also mean that weekend is coming... For now, let us have some food tripping this Friday. This time, my food trip is my own version of beef steak. I actually do not plan to cook beef steak as of cooking the image below days ago but to my surprise, I have seen that is already a beef steak (but my own version)! (LOL).. I can still remember a cousin of mine who is good in making her special beef steak that she has to put force through paddling the steak over the beef to make it soft and as she said deliciously-taste. Then she has to marinade it overnight with lemons and all that marinade stuffs. What I did was simple but I made it to the point that it is savory because I did not marinade it overnight. I just steam it a couple of minutes to soak with the flavor and spices.
my own version of beef steak
How I did it? I separate the onions and bell peppers for starting (browning it with cooking oil before the beef is put) and finishing (after steaming the ingredients drowning each other) as to what you can see over the finished cook beef steak above that it was not that soft. Then I put three (3) colors of bell peppers --- red, orange and green. And of course garlic is present as well as beef bouillon even though pure beef is present. I intended such for it to make it more beefy savory. And again, I boiled it for a couple of minutes so all the ingredients and main meat mixed good together (I did not marinade it that is why). Olive oil, a little soy sauce and water --- are also present.
That is it folks! Happy eating! :-)
That is it folks! Happy eating! :-)
sauteed white sardines noodles soupAs you noticed on the date if you enlarge it, it was 18th the other month (February 18), yep, that is right. I craved for noodles with sardines that time and since I have fresh wet noodles from the market and white sardines along with the spices I wanted to mixed, the craving granted! :-) {And nope, I am pregnant huh! } And so the cooking continued... after a couple of minutes preparing and slicing the stuffs needed, the cooking was finished. It was just just easy because I do not need to find or ran to the store for the ingredients. All I did was to mix and match so it would taste good to my taste. My husband was at work that time so I was the only to eat and need not worried of what I had to cook for him (definitely he do not like to eat noodles soup) so we could eat together or else it was not good for me to eat alone and the husband was hungry on the other side. So that was it, I will going to give the recipe of what I had on the next post. For now, you may like to guess what I put on it as what you can see in the image above. I guess you will guess it right because it is such an easy one. Have a great noodles soup day! And now I am craving again.. (~_~)
February 17, 2010
steamed bun which pork and some vege is its filling
fresh from the market "siopao"
I am not sure if you are familiar with this food I mentioned above or perhaps you are familiar but you do not like its taste. Well it depends upon your taste bud or what choice of filling you like actually. It comes in different filling like pork, mung "monggo" beans, variety of veges, and some filled it with beef meat. Which one you like? As for myself I like the steamed bun be filled with mung beans sometimes I like the pork filled too. As for the image above, I do like it but it is not that much I do not know but the fillings are quiet something or perhaps my taste-bud is not good at it now... hem mm... that is why I have still three pieces in the refrigerator. I put it on the top side or the one that it froze s up so it would not spoil as to its normal spoilage time when it just put in normal coldness of the ref. What about you, do you like this food or is this your first time to see this such? What do you think, would you try it the next time you encounter this? I hope you all the best!
February 11, 2010
chayote sauteed beefFriday, it is time for food trippers! Food Trip Friday, here I/we come! (~_~) And now it is time to show "yummylicious" foodies folks... These time, my own cook---fresh from my skillet and kitchen stove which the date tells for proof. I cooked it early on that day because I had many chores to do so I just cooked first then preceded to my works so in time that I was hungry, the food was already waiting for me to scour. (~_~) I also cooked rice at the same time as well to save time since as I said I had a lot to do that time. What I did was just heated it up then ate after the works done. By the way, the ingredients with that were: beef, chayote, olive oil, a little water and soy sauce (more water than soy sauce), spices (green and red bell peppers, onion, garlic, tomato, scallions, salt), and pork bouillon. Yes I use bouillons whenever I cook even if there is already meat added. The taste is just different. So I guess you already know how to sauteed the ingredients to make it palatable depending upon your taste if you like it half cook or fully cook. It is good to have it half-cook when not eaten directly because the remaining heat in the skillet will make it fully cook even if the stove was already off. In case if you don't know how to cook it, this is just simple as like any other sauteed meat and vegetables with the spices and other stuffs. (1) Just heat up the skillet with the olive oil then toss the onion, garlic, and tomato. You could also put some bell pepper for taste and some afterwards when it is about to cook so the other bell pepper won't be fully cooked. (2)Then once the spices turned brown over the olive oil, put the washed beef and put some water, little salt and soy sauce then boil for two minutes. (3)After that, put the chayote then boil up again for two minutes the put the scallions. (4)Wait then for about a minute then done! Have a happy eating with rice and drinks.
Happy FTF! :-)
February 05, 2010
banana peanut saladHow is everyone this weekend? I hope you guys are enjoying bonding with your family in there. Mine is pretty okay though it is still raining over here until now. The good thing is I have not heard major damages aside from minor floods in the road and peeps who want to have a walk cannot do such. Anyway, would you care to prepare my own banana salad recipe? This is just a simple and out of my curiosity as well on experimenting my recent craved peanuts in a fruit salad. Usually I put peanuts on maja blanca dessert only and some on vegetable salads. So I thought of putting it in one of my top fruit of my choice which is banana. It is done just like fresh or canned fruits salad. The procedure is so easy as 1-2-3! (1) I just slice the banana fruit into small slices, (2) then I put nestle cream and condensed milk (you can substitute nestle cream and condensed milk with evaporated milk or fresh milk if you wish too; that's what I did when I run out of such), (3)then put peanuts (or you can add too whole kernel corn with it if you like corns), and done! It is good when it is cold, you may feel like put ice or put in the fridge before eating. It is easy, isn't it? Have a happy dessert eating with sprite without caffeine. Have a nice day and TGIW (Thanks God It's Weekend)... (~_~)
pork tocino
It is already Friday! Ooh did I say, it is already Friday? Oops yes, it is. This also means to me that I have to get back to my usual routine on weekends beginning Friday (DH won't work during Fridays up to Sundays yet still have 40 hours per week of his work---think it, how... hehehe..), preparing breakfast by my own hands. I used to do it for this days because DH usual moment is he did not eat breakfast during his working days. All I do that days are ironing his upper shirt/suit, give water for his medicine and making sure that I remind him of his stuff like things to carry going to work or stuffs like that. And so, one day I saw this pork tocino in the market, it was my first time by the way, and bought one pack because I feel eating it aside from let my DH taste. Then the following morning, I did but unfortunately I was the only one ate because he did not felt like eating such that time. He was and currently still on his two pieces of toast bread with butter and other one toast with jam or jelly with boiled or scrambled eggs, then sausage and bacon (sometimes) then as always his fruit juice with four ice cubes. And mine, got the toast breads and the tocino with boiled eggs with coffee and milk (sometimes)--mostly I just drink water or milk. And so, would you care exchange with your pork tocino there? heheh.. just kidding aside, the question is-- do you like tocino for breakfast like I do? What's your favorite breakfast or brunch? Whatever it is, happy eating... :-)
sauteed grated green papaya w/ spicy sardinesI went to the market that time when I saw the grated green papaya, actually it was my first time to see such in that market. I then looked and seconds after I craved for stir-fry. Then I realized about hot/spicy small sardines with it together with the spices (green and red bell peppers, onion, garlic, a little soy sauce and salt) to saute together. With that seconds of imagination, I then grabbed its paddle and I got little just more than enough for me because I was (until now) sure that he would not eat such vegetable (he called it strange food because he haven't eaten it in his entire life---he's American) and then shopped for other stuffs that would go with it. Then after I got all the ingredients and the stuffs I liked to get for consumption and some, I then went to the parking lot where DH waited for me. We then went home. As then all the groceries done put into its places, I then cooked the "sauteed green papaya w/ spicy sardines". this is my first time to cook of this but not my first time to eating, I ate mostly as I was young. Take note this recipe is "gluey wetly" one when cooked. To proceed, all I did was: (1) wash the grated green papaya and let the water and the papaya separate each other through putting it in the streamer the set aside, (2) slice all the spices (green and red bell peppers, onion, garlic) into long style cut then set aside, (3) hit the skillet with 2 tablespoons oil then fry the spices until brown, (4) then put the small can of hot/spicy sardines then after mix upside down, (5) put then the grated green papaya and wait until boil, (6) let stand for a couple of minutes (three to five} or until cook. Then serve with rice then with soft drinks like sprite or 7/up (for me). The smell is heaven to me. I know some may find this as bizarre but I like it so much (whenever I craved). So then, happy eating... :-)
January 24, 2010
broiled catfish fillet, corn, rice w/ gravyA typical dinner of DH is through broiling. It is either beef, fish, pork, steaks, or chicken as long as it's broiled. Broiling by the way is similar to grilling but only it is done through microwave. I know mostly of you know but to this is to those who's confuse. Broiling food is easy. All cook would do is warm up the broiler while putting spices, salt or the easy seasoned salt (ingredients in it: salt, sugar, corn starch, yellow 5 or 6, red 40, and blue 2, natural flavors, silicon dioxide--anticaking agent) to the meat. And then put into oven for the desired minutes. Usually for fish is of every half an inch thick it's five to 10 minutes turning upside down twice or until it is fully cook.
The husband likes to have his dinner with corn or sometimes greens heated, then steamed rice with gravy at the top. Then paired with juice drink with ice. Yep, with ice even if it's winter time. That's just what he like so give to what his taste content.
As for me, I do love vegetables more than meat and often like grilled foods, broiled too. What about you, do you love broiled meat?
Enjoy eating...
The husband likes to have his dinner with corn or sometimes greens heated, then steamed rice with gravy at the top. Then paired with juice drink with ice. Yep, with ice even if it's winter time. That's just what he like so give to what his taste content.
As for me, I do love vegetables more than meat and often like grilled foods, broiled too. What about you, do you love broiled meat?
Enjoy eating...
January 23, 2010
posted by: Cacai M.
Nobody beats fresh fruit salad but I don't have that much but I had canned so what I did was I just combined the two to attained what I wanted to or should I say I could have fresh too---knowing that a canned fruit cocktail is enough to make a salad. :-) So I drained the canned fruit cocktail to separate the juice and the fruits. I also had a can of whole kernel corn and drained as well. While those canned fruits draining, I peeled red apple and so the green ones but then I thought that it would be nice that the skin would be left on (for some other apple) for colorful purposes. So that's what I did. Some cut apples were skin peeled off and some don't. I also cut fresh ripe banana. Then opened the small canned nestle cream and condense milk, prepare two to three tablespoons peanuts. Yes, I put peanuts. You can lessen or add more if you like. I then mix all the ingredients (drained small can fruit cocktail, small can whole kernel corn, cut peeled and skinned red & green apple, small can nestle cream, two to three tablespoons of condense milk, two to three tablespoons peanuts) and done! I let it cool first (I put in freezer for two minutes and transfer down after) then serve! It's eating time... :-)
January 21, 2010
I thought of cooking a dessert made of purplish taro root after I saw that I could put some ice on it and eat it cold. I usually eat this dessert on warm so, I decided to try it out. I was in the middle on my journey on making it, but then it turned out that the liquid (a little water part from boiling the taro root and a can of 400 mL coconut milk) was more than what was for the content. So I twist it into sweetened root crops. I add another taro root, potato, yellow squash, a can of jack fruit (more than the size of the coconut milk, and of course more granulated/white sugar. What I did was stopped the stove and peeled the root crops and boiled until half cook then put it into the stopped cook supposedly-sweetened taro root. By the way, I cut the jack fruits from the can into thin strips. To continue, I then together put the strips of jack fruits into the mixed root crops. After that, add sugar and boiled again. And done!
I tell you I made 6 servings! Yep, and because DH don't like to eat root crops, I was only the one devouring it. It was good for days of consumption for me. It was okay because it is good if it is cold. I put ice on it and it is yumm-o! By the way, I also called this as "root crops in coconut milk or not-so-binignit"
I tell you I made 6 servings! Yep, and because DH don't like to eat root crops, I was only the one devouring it. It was good for days of consumption for me. It was okay because it is good if it is cold. I put ice on it and it is yumm-o! By the way, I also called this as "root crops in coconut milk or not-so-binignit"
January 19, 2010
posted by: Cacai M.
I was in the taste of sauteed string beans and because pork is also available with the spices needed, the hand was able to cooked the viand I wished to partner with my steamed rice. You may wonder there are the same picture content but of different scene, that is because I was able to took a picture with the flash of the camera and without. The first image was without a flash to which you can see the tag at the bottom and the the other too, contrary to the first, it is an image that I did use a flash on my camera.
(photography without flash)
(photograph with flash)And now you can compare what's the difference but of same content. I did that for you to have a choice in which way you like to glance the image. So then, the recipe I used were string beans, pork, green and red bell pepper, onion, garlic, soy sauce, olive oil, a little water, and tomato. Yes, I put tomato in it though tomato can make the food readily to taste bad but due to the fact the tomato adds taste to the food so I put some aside that I will put the leftover (after 40 minutes or so as long as it's not warm anymore) in the refrigerator. It's really different when no fresh tomatoes in it. The procedure is easy, just like any other saute' foods, warm up the skillet then put the spices (tomato, onion, garlic, bell pepper) until brown. Then put the pork and let it boil. After it is boiled, put the string beans and boil again. Then put soy sauce and little water to taste. Let it boil again or until string beans are cook. And done! Ready to serve..
December 05, 2009
posted by: Cacai M.
Yes, I will try to cook biko (sweetened glutinous/sticky rice) tomorrow or on the next day (Sunday -- Pacific Standard Time) since I have my complete ingredients here in the house stashed. It will be my first time then to cook it. The first I cook biko was last Christmas. I only cook 1 cup glutinous/sticky rice and divide it into two for the sweet recipe and the other one is for the salted w/ ginger. I could say it's not that good. It was fluffy or should I say "watery", it isn't the one that I wanted it to be. I got the recipe wrong. Experts said that the way how to cook the glutinous rice should not be like the normal rice. The water should be lesser than the amount of glutinous. I will try the recipe that I discovered. Actually there are two recipes of which I have to select which one I will try. Sure, I have to make sure that if not perfect at least close to perfect so the ingredients will not turn waste. It's not that easy but I have to study and think more. I am a trying-hard cook you know.. I research a lot, spent a lot of time watching video, and think hard so it will turn out good (if not best). I wanted to give the recipes that I have to select one of them but I made a decision that I will just reveal it after I cooked. For now, I just wanted to put in a journal that there are two types of cooking it: cooking the glutinous rice first (like the normal rice) before it will be mixed to the other ingredients, and the other one is just simply put it altogether with the other ingredients without cooking the glutinous/sticky rice first. I understand that the water measurement varies. Anyway, I don't want to give the recipe without me cooking it first. I know some wants risk but not me. Hmm.. watch-out if it will turn okay or what recipe I have to get. :-) I guess I will just cook the rice first and just adjust the water since it's kinda like that cooking style I did the first time I did. It will be easier for me. Hmm.. okay, I have to stop now. We'll see the result if I can master my kitchen journey on how to cook Biko with my own research. (~_~)
Yes, I will try to cook biko (sweetened glutinous/sticky rice) tomorrow or on the next day (Sunday -- Pacific Standard Time) since I have my complete ingredients here in the house stashed. It will be my first time then to cook it. The first I cook biko was last Christmas. I only cook 1 cup glutinous/sticky rice and divide it into two for the sweet recipe and the other one is for the salted w/ ginger. I could say it's not that good. It was fluffy or should I say "watery", it isn't the one that I wanted it to be. I got the recipe wrong. Experts said that the way how to cook the glutinous rice should not be like the normal rice. The water should be lesser than the amount of glutinous. I will try the recipe that I discovered. Actually there are two recipes of which I have to select which one I will try. Sure, I have to make sure that if not perfect at least close to perfect so the ingredients will not turn waste. It's not that easy but I have to study and think more. I am a trying-hard cook you know.. I research a lot, spent a lot of time watching video, and think hard so it will turn out good (if not best). I wanted to give the recipes that I have to select one of them but I made a decision that I will just reveal it after I cooked. For now, I just wanted to put in a journal that there are two types of cooking it: cooking the glutinous rice first (like the normal rice) before it will be mixed to the other ingredients, and the other one is just simply put it altogether with the other ingredients without cooking the glutinous/sticky rice first. I understand that the water measurement varies. Anyway, I don't want to give the recipe without me cooking it first. I know some wants risk but not me. Hmm.. watch-out if it will turn okay or what recipe I have to get. :-) I guess I will just cook the rice first and just adjust the water since it's kinda like that cooking style I did the first time I did. It will be easier for me. Hmm.. okay, I have to stop now. We'll see the result if I can master my kitchen journey on how to cook Biko with my own research. (~_~)
November 14, 2009
cooked stir-fry mixed vegetablesYesterday, I felt like being vegetarian. Actually, I am more on vegetables but when cooking it there should even just a little meat in it especially that hubby wants me to eat something meaty since it is good source of protein which our body needs. Even though the pork is already defrosted and ready to sliced, but I was more on vegetables all. So, it ended stir-frying the okra, chayote, and mushroom with the spices onion, red bell pepper, and garlic saute with soy sauce. The procedure is just easy! After washing all the veges and fresh spices, cut it all length-wise. Then heat-up one teaspoon of olive oil (or any kind of oil), then brown the onion and garlic, then add the red bell pepper. As soon as it's already okay, put the chayote. After it boils put the mushroom then okra, then boil it again then put soy sauce. Then wait for five minutes or so until it is fully cook and taste. Put soy sauce if you think it tastes better. And done! Serve it with rice. Happy eating!
November 03, 2009
sweet and sour fishHere comes my kitchen journey, my sweet and sour big eyed scad fish. Big eyed scad fish(some called this as cow-eyed fish, or yellow tail snapper) is the English name and "matambaka" is what we named this in the Philippines. This isn't a good fish for sweet and sour but I have it in my ref, and I liked to eat "escabeche" or sweet and sour that time.
So what I did was fry first the fish. While waiting of the fried fish, slice the spices: ginger, tomatoes (more than enough in cooking), green bell pepper, and onion. Then after the fish is fried, heat another skillet and put cooking oil, I put the spices. Then after it was boiled, put the fish over the skillet, and mix with sugar. Then taste!
October 28, 2009
posted by: Cacai M.
It was two weeks ago when I felt like eating young coconut meat but then I saw only a can of coconut strips at the storage. It was not intended for fruit salad but for the cassava cake but since I did not have some other ingredients for the cassava cake and I liked to eat with the young coconut strips , I just grabbed then the young coconut strings in a can and strained. I also strained the fruit salad so the juice and the fruits separate each other. Then as I thought that there's no watery stuffs, I mixed the coconut strings to the fruit cocktail. I don't have nestle cream and I didn't even like to put milk on it since the young coconut strings are sweet. The nestle cream is the other ingredient that I didn't have this fruit salad journey. (~_~) What I did was I put some little amount of water and strained to get rid of the sweetness. And that's it, after strained, done! And the above image is the result. (~_~) Well, this is the other recipe of fruit salad with my initiative.. :-) My other fruit salad recipe is here. Happy eating! (~_~)
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