The Sassy Lawyer & Pinoy Cook on food, family and home.
I've read that all seafood is low in fat, generally less than 5%, and a single 150 gram serving of fish or other seafood can give you 50%-60% of your daily protein requirement. If that's not enough incentive to include a lot of seafood in our diet, there's the added bonus that fish and other seafood are delicious especially when cooked fresh and with imagination. Browse the fish and seafood archive for imaginative ways to cook fish (whole, fillets, steaks or flakes), mussels, oysters, clams, shrimps and prawns.
Alex had been asking for baked salmon with buttered vegetables but we only had a 300-gram or so of salmon fillet and it wouldn’t have been enough to feel all four of us for lunch. So, I deviated from the baked salmon with buttered vegetables by serving the salmon on a bed of very cheesy ... (more)
The most serious reason I missed my pressure cooker was because I love, love, loooovveee pressure cooking small bangus (milkfish) until every bit of it is edible — bones and all. You know, sardines style. Now that my pressure cooker is back in action, it is seeing a lot of action. When Speedy and I ... (more)
There are two earlier version of this recipe for steamed fish with tausi (salted black beans), one using fish head and another with a whole fish, but this is, by far, the easiest procedure and the one that cooks the fastest. Fifteen minutes of steaming plus five minutes of preparation. If you have the time, ... (more)
Easy and fast, all you need is a pack of bangus fillets, a few pantry staples and coconut cream. While there is nothing like freshly extracted coconut cream, when you need to cut down on cooking time, canned or powdered coconut cream will do the job just as well. You can make this dish with ... (more)
It has always been my opinion that to become a good cook, one has to be confident about his skills and taste. And by that, I don’t mean professional training. No, not at all. Rather, I mean the ability to think outside the box, to never feel limited by the lack of access to certain ... (more)
There is so much that needs to be said about these tuna and tofu spring rolls recipe. First, it is possible to generously feed four people using a 180-gram can of tuna. Second, tofu is a great extender. Third, San Marino tuna fillet in water is not so very tasty. I used a can of ... (more)
First, the fish fillets are lightly browned in butter. In the remaining butter and browned bits sticking in the pan, onion and garlic are sauteed then deglazed with brandy. Yes, brandy. More full-bodied than white wine, I tell you. Cream and yogurt are poured in, finely chopped spinach is added, everything is simmered together until lightly reduced. The fish is returned to the pan, everything is simmered a few minutes more and the dish is done. And oh, what a dish!
Is it a soup or a stew? You decide.
Speedy isn’t a huge fan of salmon. In our family, it’s Alex and I who adore salmon, cooked or uncooked. Since Speedy was out for the day, I made a special lunch for one. Think parmigiana but without the frying part. And salmon fillet in lieu of meat. Instead of serving the cheese-topped fish with ... (more)
He did it again. Speedy, I mean. I was thawing scallops for lunch and, at the same time, I was making an apple crumble when the blog went offline, I had to attend to it and the apple crumble burned in the oven. The scallops, however, did not turn into a disaster. Instead, Speedy made ... (more)
First of all, let me tell you that I am aware of the technical glitches that this blog has been experiencing. Something is being done about it, it will take a few days but, after that, the site will load faster and hopefully, with less down times. It is because I’m in the thick of ... (more)
It's so funny that when you Google "tablea," most of the Filipino websites … »»
Spicy, aromatic, rich and, best of all, fast. This is an express version of … »»
It's not like I don't have a chicharon entry in this blog. I do. An old one … »»
The day I cooked the lechon kawali with Pad Thai sauce, I cooked a second … »»
Still experimenting with alternative methods of cooking, after using the … »»
If you're looking for the easiest cocktail drink recipe ever, you just … »»
A simple, easy and very tasty pasta dish that you can cook in one pan. … »»
I can't resist a good recipe when I come across one. I was browsing food … »»
So, I mentioned the other day that I made a huge pot of broth by simmering … »»
Casa is Spanish for house. CASA is also an acronym for Connie, Antonio, Sam and Alex. We are all surnamed Veneracion. We all love to take photos -- of anything that catches our fancy. It's a family obsession.
This is a journal of how we live, eat, learn, play and have fun. Work? Work is part of playing and having fun. Seriously.
In 2003, a time when I hadn't heard of the term "blog", I started a recipe website at cooking.houseonahill.net using a now defunct content management system that ran on ASP. Ok, never mind the geek talk, I'm sure you're not interested in that. The contents easily multiplied and, in 2004, I moved the food site to pinoycook.net. Always unhappy with the fact that the dot com versions of houseonahill and pinoycook weren't … (click here to read all »)
If you Google "melon cocktail", you'll find that there are two categories. … (more...)
According to Tastefully Done, age means deep fried and dashi, of course, is … (more...)
Okra has a bad reputation in our house. So bad a reputation that I'm the … (more...)
When I first came across this spinach recipe in The New York Times health … (more...)
This is an updated version of a recipe originally published on September … (more...)
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