There are many ways how to cook Escabetchebut one thing must be maintained in this dish- the sweet and sour taste. Yes, the sweet taste and the mild sourness of this dish are the reasons why we love Escabetche. Tilapia is most abundant here and a way cheaper than Lapu-Lapu (the two kinds of fish oftentimes used in cooking escabeche) and so I never have a week without tilapia on the fridge. Besides, Tilapia had a strong appeal on me and I like it to be combined with some vegetable dish as viand.
And this recipe I am going to share with you is actually a recipe I have adopted from my mother-in-law. Well I haven’t been thought of how she’s doing it but at least I have tasted the dish once, there and then I have made my own version. Not only that I’ve got hubby’s approval on this recipe but has also been one of his most requested dishes. You can also prepare this with leftover fried tilapia as I did. Try something new and here’s how I made it:
1/2 kilo of Tilapia (2 pieces medium size)
1 medium size onion, chopped
5 cloves of garlic, minced
2 thumb-size gingers, minced
2 pcs. mdium size eggplant, cut lengthwise
1 teaspoon of salt
4 tablespoon of vinegar
4 tablespoon of sugar
1 cup of water
3 pcs. green chili finger
a pinch ground pepper & msg.
2 tbsp cooking oil (for sauteing)
1/2 cup cooking oil (for frying)
Prepare the Tilapia by removing the scales, gills and innards.
In a pan, fry the Tilapia until golden brown and set aside.
Saute garlic and onions until light brown.
Add the water and sugar. Simmer for 5 minutes.
Add the vinegar, ginger, ground pepper, msg. and salt. Stir well.
Add in eggplant and simmer until soft then put in fried tilapia.
Add the green chili finger and simmer for another 2 minutes.
Are you a tuna lover? Me, not that much but I love keeping a few cans on hand in the pantry for emergency purposes in case I run out of fresh commodities for cooking. During my single hood days me and my cousin only wants tuna for whipping up the occasional tuna sandwich when we don’t feel like preparing a more time consuming breakfast during week days. From previous readings I’ve learned that tuna also works with pasta, but the idea that it also worked in pasta with tomato sauce and cheese was something that I also wanna try. Until this morning, I was inspired by Kris Aquino on here cooking segment at kristv to prepare Tuna Pasta. The sauce only calls for a can of tuna chunks and a can of corned tuna to a pack of spaghetti sauce with real cheese and evaporated milk, so it’s not as if the tuna overwhelms the dish. It doesn’t but you definitely taste the tuna. To add a little twist I’ve used the sweet blend spaghetti sauce and shaved parmesan cheese to melt with the sauce. I must say it’s worth trying for if you really are up to a healthier version of a pasta dish. And here it is!
Tuna Penne Pasta
2 Tbsp unsalted butter
2 tbsp. olive oil
1 pc. big size white onion, chopped finely
6 cloves garlic, chopped finely
1 pack of 500 grams Fiesta Sweet Blend Spaghetti Sauce w/ Real Cheese
1 can of 185 grams canned white tuna chunks in salt & water (i’ve used California Garden brand)
1 can of 185 grams canned corned tuna in olive oil (i’ve used San Marino brand)
500 grams penne pasta
1/2 cup shaved parmesan cheese about 70 grams
1 small can evaporated milk about 170 grams (i’ve used Rainbow brand)
1 teaspoon dried basil, chopped or torned
2 tablespoon of white sugar
A generous 1/2 cup grated cheddar cheese for garnishing
salt & pepper to taste
Heat a large pot of well salted water to a strong boil. Add the penne pasta to the boiling water and cook at a vigorous boil, uncovered, until al dente, cooked through but still a bit firm to the bite, which is usually whatever the time specified on the pasta package minus about 2 minutes. Drain and set aside.
Pour olive oil in a medium pot on a medium heat. and saute onion until translucent then add garlic. Put on tuna chunks and corned tuna then add butter stir until melted. Mix in spaghetti sauce simmer gently, uncovered for 3 minutes. Dip a spoon to taste and put in sugar to to add sweetness if desired. Add on parmesan cheese stir until melted then pour in evaporated milk, let simmer again to boil a little. Season with salt & pepper and dried basil leaves.
Mix in pasta with the sauce and let simmer for 2 minutes for absorption. Serve hot with grated cheddar cheese for topping if desired.
Bangus or Milkfish is a favorite Filipino fish whether its cooked as sinigang, paksiw, fried or grilled. Yesterday, I was thinking of what to cook for dinner as I don’t have a lot of choice for the week since we didn’t go for groceries during the weekend. I remember I had a pack of bangus belly untouched from two weeks back and I don’t want to simply fry it. What did I do? I browsed the net and I got some idea on how to prepare Bangus Belly Fillet Steak but again I made it according to my style and here’s the finished product. To pair with the steak I had fried rice bursting with the flavor and aroma of garlic. For my hubby’s not so complicated but choosy appetite it was one of a perfect meal, he might have not uttered it but obviously he finished a big plate of garlic rice, hurray!
Bangus Belly Fillet Steak
1 pack Bangus Belly fillets (about 450 grams)
1 large white onion; peeled and sliced into rings
1 pc. large lemon; juiced
1/2 cup of soy sauce
6 cloves of garlic; peeled and minced
1/2 cup of cooking oil for frying
msg. and pepper to taste
Mix the lemon juice, pepper, msg. and soy sauce in a bowl.
Marinate the Bangus Belly for 20-30 minutes.
Heat a little amount of cooking oil in a frying pan.
Lightly fry the garlic and onion rings separately then set aside.
In same pan add the remaining oil then fry the fish until browned.
Arrange cooked bangus in a semi-deep dish.
Meanwhile boil the marinade in a separate pan for about 2 minutes and pour on the fish .
Sprinkle fried garlic on top and garnish with onion rings.
Pinakbet which originally an Ilokano dish, is a vegetable stew that can be served as an everyday dish or even in gatherings. Since it also contains pork or prawns, you can eat it as a one-pot meal to go with steamed hot rice. Its basic components generally consisted of squash, long beans, ampalaya (bittergourd), okra, eggplant, patis (fish sauce) or bagoong (shrimp paste), I use both patis & sauteed bagoong and a nice bit of fatty pork or prawns, whatever is available. For some all they do with these ingredients is throw them in a pot with a bit of water, bring to a boil and then simmer for 20 minutes or until tender. Easy right? But mine I do the usual sauteing of garlic, onion, tomatoes, bagoong and pork before adding all other vegetables.
My hubby’s fondness with “pinakbet” made me put this dish on my list as one of my regular menus for the month. I mean I only cook this once or twice a month so he would have some cravings for the dish, that at least he would be able to withstand eating it for dinner and lunch as well on the next day for his “baon”…lol! Hitting two meals in one dish saves me of thinking much of what to cook.
1/2 lb pork, thinly sliced
1 large egg plant, chopped
1 medium-sized bittergourd, chopped
1 lb squash, chopped into 2×1 inch cubes
1 piece large tomato, sliced
1 piece onion, sliced
5 cloves garlic, crushed
8 to 10 pieces okra
1 bunch string beans, cut in 3 inches length
4 tbsp shrimp paste
1 cup water
3 tbsp cooking oil or olive Oil
fish sauce, maggi magic sarap & msg. to taste
Heat the pan and put the cooking oil.
When oil is hot enough, saute the garlic, onion and tomato.
Add the pork and cook until color turns light brown (about 5 to 8 minutes)
Put-in the shrimp paste and cook for 2 minutes if pre-cooked, longer time is needed when shrimp paste is uncooked.
Add water and bring to a boil. Simmer for 10 to 15 minutes or until pork is tender
Put-in the squash and cook for 5 to 7 minutes or until texture becomes soft
Add the remaining vegetables and mix with seasonings like fish sauce, maggi magic sarap & msg. to taste. Simmer for 5 minutes or until all the vegetables are cooked. (Do not overcook the vegetables)
Serve hot with steamed white rice. Share and Enjoy!