Sinigang Big Head Carp (Carp Fish in Tamarind Broth)
December 26, 2007
This was my first culinary encounter with this asian variety of carp and I must admit it was a very pleasant experience. I found the fish very meaty and tasty, and with its firm texture, I am sure it will be as remarkable in fried, teriyaki, and sweet and sour dishes. And at a friendly price of $1.99 a pound versus $4.00 and up for salmon or halibut steaks, this ‘big-headed” fish is turning out to be my hands down favorite! Read more
Miswa Noodles and Meatball Soup
December 16, 2007
As I’ve written in my ginisang carne norte (sauteed corned beef) entry, I usually prepare four to five dishes on Sundays for my daughter’s lweekday lunches. Miswa is one of her favorites and usually enjoys it on its own as a soup. The dish, however, serves well sauced over steamed rice and paired with fried fish such as my crunchy-fried petra sole recipe. Read more
Sinigang na Baka (Beef Ribs in Tamarind Broth)
December 16, 2007
Although the temperature last night was higher than what is to be expected from a BER month, I was clamoring for something hot, something sour for dinner! I normally cook sinigang only on the weekends, except if it was of fish or shrimp, because of the 1 to 2 hours needed to get the meat to the point that it falls off the bone. Figuring I get home from work at around 7 PM, and 2 to 3 hours to prepare the dish, 9 PM is way too late for dinner! But my mother arrived this Monday from the Philippines for her bi-yearly visits. She had the beef ribs simmering in the pot, already tender, by the time I got home. All I had to do was flavor it to our liking and add the vegetables. Read more
Nilagang Baka (Beef Shank Soup)
December 16, 2007
It’s now 7o’clock. My brother and his family will be here any minute. The beef shanks in the nilaga are now fork-tender. The potatoes and cabbage already added in. The broth has been nicely seasoned with salt and pepper. Ohh, perfect for one chilly fall night! Read more
