Bangus, tilapia, galunggong or Gg, alumahan, dalagang bukid, trout, mackarel, tuna and salmon are the most common fish I knew and trust. I seldom bought unfamiliar ones except recommend by family and friends.
When my mother visited me and my family here in Dublin, she introduced to me this called Basa Fish. In case you don't know either, it is native to countries such as Vietnam, Thailand, Burma, China, Cambodia and Laos. With their abundance, other countries around the world are also getting them through importation.
My nanay (mom) taught me to cook it like fish and chips style. But sometimes I don't have the luxury of time to make batter and fry them, I tried a very easy way to cook it or I should say bake it.
Using a baking tray lined with kitchen foil, lay down your basa fillet. Season with salt, pepper and lemon juice. Massage gently with butter of your choice ( I used light butter.) Sprinkle generously with sliced spring onion. Put inside a pre-heated oven at 180 deg C. Cook for 20- 30 minutes. Don't over cooked it as it will dry up the meat.
You can topped it with mayonnaise before serving with chips or rice. Hope you like it.
I simply miss the warm afternoon back home. That's the perfect time to grab something for snacks or street foods. Although, I can find something like fishball, siopao and dumplings here in North-West part of the world, still they're not good enough or let's say, I just truly miss what we have in Philippines.
But these will do for now. "Kain tayo!!!"
When it comes to spring rolls, I often had two versions. One is using vegetable and the other is minced pork. When I was a child, I used to watch my nanay (mother) while making lumpiang shanghai (the version that uses minced pork). Her amusing way of mixing every ingredient in a bowl got me curious. Then I'll help her wrapping each one of them in a lumpia wrapper bought in local wet market. The annoying part is that the wrapper was so thin that it breaks so easily. Good thing I can buy a Chinese-made wrapper here. It's reasonably thicker and even easier to use.
My mother's magic in cooking is unbelievable because she don't use measuring devices to measure each ingredient. But her end products always taste delicious. As I intend to pass on the recipes to my kids and friends, I measured all ingredients religiously and had it written. Having said that, here's my recipe of Lumpiang Shanghai derived from my mother's own recipe. Hope you like it.
Dining in restaurant become part of people's lifestyle. There are many numerous reasons why choose to eat out. There's birthday celebration, lazy to cook at home, friend's treat, and the list go on. But not all food served in restaurants are good for us.
Most of my favorite dishes have chili peppers in it. I use a specific one depending on how spicy I want my dish. Here are the 7 chili peppers that I buy and use from hot to mild.
I'm so thankful that my mother shared her recipe with you and I'm going to share it with you. Hope you like it.
Pastillas de Leche is a famous milk candy in the Philippines. There's two ways to make it: by cooking or by just mixing all the ingredients. If you have the luxury of time, cooking is the best choice. On the other side, if you just mix the ingredients, you'll still get delicious treat.
|Homemade Pastillas de Leche|
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