Adobong Palos (Eel)


The traditional adobo eel (called palos by the Filipinos) is given a new look and variety when served with the leaves and tender stalks of kangkong (water spinach) and hard-boiled eggs.When we discard skins or hard stalks of vegetables, like "discard … [Read more...]

Grilled stuffed squids


Succulent tender squid stuffed with chopped tomatoes, onions, garlic, pimientoes and squid heads, then grilled to perfection.To make sure that the squid remains tender and juicy, do not overcook them.If you are cooking for just a few people … [Read more...]

Anchovies omelet

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There are hundreds of ways of cooking eggs. Try this one. It's good for breakfast, lunch or supper.Anchovies are very salty. And very tasty. They are also quite expensive. In the Philippines, they are commonly used as a pizza topping and in pasta … [Read more...]

Guinataang dalag (mudfish)


Dalag (mudfish) and vegetables cooked with gata, the freshly squeezed cream from grated coconut, is a dish rich in flavor, color, texture and aroma.When buying dalag, choose one that is still alive. Ask the fish vendor to kill it (gosh, that sounds … [Read more...]

Steamed mussels, spanish style


Perhaps the most common way of cooking mussels in Filipino cuisine is as a soup with a clear broth (recipe is provided in this journal). Next to this are grilled and baked mussels, the latter usually topped with grated cheese. Steamed mussels, accompanied … [Read more...]

Fish fillet with sweet corn and white sauce

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I used to prepare this recipe using canned corn kernels. Until I realized that Japanese sweet corn was definitely more fresh than canned corn. What's more, I could serve the dish with corn cobs on the side.Japanese sweet corn is the label that appears … [Read more...]

Fish and vegetables stir fry

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It was prepared using leftover fish fillet from Maundy Thursday's fried rice and whatever veggies I could find in the fridge.The thing is, odds and ends in the fridge can be whipped up into a great meal. It's really just a matter creating the right … [Read more...]