Crisp-fried scad with spinach and coconut milk sauce

We had four whole fish, not really large, each about six inches from head to tail. Speedy and I finished all four because the sauce was so rich and creamy and tasty, and it completely elevated the status of the humble fried fish.What's the sauce? Sauteed aromatics, … [Read more...]


Filipino escabeche (fish with pickled vegetables)

Per Speedy's request, dinner tonight was escabeche. I did as requested and cooked escabeche with a twist -- I added slices of mango. Not soft and ripe mango but mango at that almost infinitesimal stage between unripe and ripe when it is still quite firm, subtly sweet and … [Read more...]

Adding oomph to vegetable salad

I'm not really a salad person. I prefer my veggies cooked just like most Asians. I don't even like vinaigrette -- I prefer thicker salad dressings. But there are times when a raw vegetable salad is the easiest vegetable dish to fix. Just cut everything, make a dressing, toss … [Read more...]


Fried fish with spicy tamarind sauce (pla rad prig)

By itself, fried fish does not excite me. But pair fried fish with a good sauce and I get an adrenalin rush.We had a pack of bangus (milkfish) belly fillets in the freezer and it was the fastest thing to thaw for lunch today. I wasn't sure what I was going to do with it, … [Read more...]


How to make: Fish balls and noodle soup

The fish balls are homemade. With a food processor. The authentic way to make them is to mince the fish with a cleaver, mix it with binders and vegetables then knead and throw handfuls of the mixture against the inside of a bowl to achieve the perfect texture. While I'm sure … [Read more...]


The tawilis mystery

One of the mainstays in the menu of restaurants in the Tagaytay and Batangas aras is tawilis. Often, deep fried to a crisp so that every part, bones and head included, is edible.Tawilis is a sardine but it is a class all its own because it is the only member of the … [Read more...]


Pesang dalag (mudfish in light soup) with miso sauce

It isn't necessary that you cook pesa (a light soup flavored with ginger and peppercorns) with dalag (mudfish). In one of the earliest entries in this blog, I lamented how a lot of people like to take on the role of purists by claiming that pesa is not pesa unless cooked … [Read more...]