Paksiw na bangus

I cooked paksiw na bangus yesterday it was so yummy specially the belly part (im drooling now). Good thing hubby just watched me while I am enjoing to savor the fish head and the tummy. I tried to gave him the belly part though the best part of the fish but he turned me down waahhhh!! But he ate a little of the eggplant which I cooked with the fish. Then later of the day because there are still few pieces that was left he tried to ate a little of the fish but found out that it was too bony. So I told him, that is why I like myself to gave the fish itself because I already took all the bones from it (how sweet of me huh?hehe). So he ate one piece and the eggplant with a little rice. 

Paksiw na bangus:

bangus cut in pieces

vinegar

ginger

eggplant

salt to taste

a drizzle of cooking oil

a little of water

Grilled salmon

Last Monday we were at Meijers superstore doing our grocery thing. I was in the seafood section and find out that a salmon and shrimp are on sale. I asked hubby if he likes grilled salmon that night and he agreed. I bought two pieces of salmon with just $5.00++ something not bad huh? When we get home I immediately took our GeorgeForeman grilled machine and let it hot.  I sprinkled salt and pepper to the salmon and a little olive oil so it won't sticked the grill. I then took some potatoes and carrots from my pork stew just to have some vegetables. Voila we had our healthy dinner that night. 

May pinakbet..

Last Monday night I was watching Anthony Bourdain No Reservation show on channel 67. It happened that the show was filmed in the Philippines. Oh yes, Anthony Bourdain went to the Philippines to try our different Filipino dishes! While watching the show and every time Filipino dishes are cooked and served on the table it makes me salivate. At the middle of the night on our bed while hubby was on my side so deep in his slumber I was craving for FILIPINO FOOD!! The next morning Tuesday we had a family brunch at a nearby resto. But my craving for filipino food still on my mind. Wednesday we were at the hospital visiting my sister in law my craving was escalading I ate enchilada and potato soup but my thoughts was at my Filipino food. Yesterday, I decided to make pinakbet minus the squash but I decided to cook even without the squash I was craving to the max! So here is my own version of pinakbet. Nasa kalaha pa.Haon na!Pinakbet:

Bagoong ---that kind of bagoong I did use.

Pork --cut in cubes with fat is preferable

Squash, string beans, okra, eggplant. Cut in preferred size.

I am not used to measuring the ingredients tinatantiya ko lang lahat.

1. Put a little oil to the kalan, put minced onion and garlic.

2. Then put the pork when it exudes oil then put the bagoong. I put first the bagoong not in the last so it will be cooked with the pork.

3. Put the veggies first the squash because it takes the squash to get tender cover.

4. When the squash is tender follow the string beans and the eggplant let it tender too then the last is the okra.

5. You can cover it up or not it is an option. For me if I like it with a little juicy with oil on it so I cover it when it is almost done. If you like a lot of bagoong you can add it more depending on your taste.

6. The heat is moderate or high.

My biko

Finally I was able to finished my biko and here it is. First naglalatik pa siya. With this I put two lite coconut milk and I think two cups of brown sugar (tinatantiya ko lang yong measurement). And then I let it settle down till talagang latik na latik siya. I cooked 3 cups of glutenous rice.

After, the biko was done hubby and I tasted it immediately and I found out it is very very sweet. But hubby told me it is perfect!! What a husband hehe. But this morning I transfered the biko from the kalan to the pyrex I tasted it again and it was not too sweet anymore good for the morning coffee.I remember in my hometown that in valentines day a woman should cooked something that is sticky like biko, suman or anything that stick together because the old folks said the marriage will last long hehe. Just like when we celebrate our birthday we should have a pancit or sotanghon or behon and never cut it off for long life. Well it is only a "kasabihan" our relationship with our husband doesn't base on anything sticky or long hahaha but it is how we deal , appreciate and love each other.

Paksiw na pugapo

I am craving for paksiw na pugapo. And this picture appease (at least) my craving poor me.

I took this picture when I was in PI last year. Fortunately, here in MI we don't have fresh fish like this one "pugapo". But here is the ingredients on how I cooked my paksiw.

fresh or frozen fish (bangus)

vinegar (not to much because it overpowers all the ingredients taste)

garlic

onion

ginger

asin

red pepper (optional)

olive oil (just a little pagkumukulo na ang vinegar)

~~~ in Pinas I always use a clay pot. here I use pyrex to cook paksiw not a stainless steel. Tinatantiya ko lang ang lasa at kung how much ang ilagay ko na ingredients it depends kung how many fish you want to cook.

Suman Latik

Suman latik was introduced to me by a friend/classmate last 2002. That time I was back in school for a 6 months caregiver course. This classmate of mine who is a budding entrepreneur (hehe) brought everyday a kakanin of any kind. Sometimes she brought bibingka that is made with rice and not flour with pure coconut milk, but of all the kakanin that she brought to school to sell the most that I really crave for until now is the suman latik. I can consume more than 20 pieces of suman latik in just one setting. Whew! What makes me hooked to this suman latik is I guess the topping which we called "bukhayo". It is called suman latik but the topping is not pure latik it is mixed with young coconut, that is why we call it "bukhayo" because of the coconut milk with the latik.  

A side note: I remember I was in college my friends went for a swim in a nearby beach resort and because we are all college students we brought anything that we can afford. My friend brought humba, I brought "linung-ag na saging", a friend  brought "bukhayo". And from that time on my love affair with bukhayo bloomed. Because Bukhayo  is one of  the top three of my list that is my favorite desert. Got to go mag-imagine muna ako I am eating bukhayo. LOL!

Potato hash brown

I woke up this morning feeling very good and I knew what I gonna fix for my hubby's breakfast to make a potato hash brown. I love hash brown specially when it is crispy. But everytime I make a home made hashbrown it came out mushy. So I surf at the internet and found out that there is a thing called potato ricer. Potato ricer is a big help in taking all the juice and moisture from the grated potato. And that is what I did after I bought the potato ricer. The next thing I discover is that after I grated a potato it turned out brownish so this morning I squirt a little of lemon juice to the water that I put the peeled potato before I grate it. Voila! My hash brown didn't turn out brownish. And I think today I got a perfect potato hash brown. Here are the pictures!!

And that is my perfect potato hash brown!!