The Versatile “Sinigang Mix”, Again, In Fried “Pampano”.
THE VERSATILE SINIGANG MIX, AGAIN, IN FRIED “PAMPANO”
(TAMARIND SOUP BASE POWDER RUBBED FRIED SILVER POMFRET)
4th consecutive posts utilizing Sinigang Mix
and a resulting product concocted after a very upset environ.
Anyway, for me, uses for Sinigang Mix can go high up to the moon.
Ideal and versatile taste profile for: fried, stewed, grilled, griddled,
baked, broiled, broasted or infused in soup…that, again,
it lands as major flavor enhancer in this recipe issue.
(TAMARIND SOUP BASE POWDER RUBBED FRIED SILVER POMFRET)
4th consecutive posts utilizing Sinigang Mix
and a resulting product concocted after a very upset environ.
Anyway, for me, uses for Sinigang Mix can go high up to the moon.
Ideal and versatile taste profile for: fried, stewed, grilled, griddled,
baked, broiled, broasted or infused in soup…that, again,
it lands as major flavor enhancer in this recipe issue.
Below is a simple, no-brainer, un-culinaristic dish
which is the result of “teeth gnarling” feeling
after I stopped serving the needs of some clients
who “like to fry us in our own oil”.
Get this, I developed food products for some restos, schools and dealers
under very professional ways, dealings, the most prompt
& punctual deliveries they have ever encountered
& “the most intact products served”.
This means, goods delivered are 99.9% exactly similar to agreed quality
& strictly adhering to the ones previously-initially approved:
no changes in raw mats, formulations and/or without any “hocus pocus” done.
The “only”…yes, ONLY thing I ask for is: pay on time.
All these chains do not accept credit cards from their customers
that all transactions are on cash basis.
What the hell are they doing with their cash?
Why do they have voluminous compilations of assorted reasons
…reasons so they can delay payments?
Been dealing with most for 8 years average…8 years my whole staff are in limbo
trying to decipher whether they can collect or not when collection times come.
And in fact, never…YES, NEVER did they hear even for an instance
that we will not be delivering because we had internal problems. NEVER!!!
Oh hell. I remove problems…that’s Dante.
And since the scheduled “drinking session” with shooting-mates & Jerry, a good friend-visitor from Los Angeles,
did not materialize, Marilyn and I headed straight home early.
Took my red wine and poured unto plate “shells-on dried peanuts” for my finger, really finger, food.
which is the result of “teeth gnarling” feeling
after I stopped serving the needs of some clients
who “like to fry us in our own oil”.
Get this, I developed food products for some restos, schools and dealers
under very professional ways, dealings, the most prompt
& punctual deliveries they have ever encountered
& “the most intact products served”.
This means, goods delivered are 99.9% exactly similar to agreed quality
& strictly adhering to the ones previously-initially approved:
no changes in raw mats, formulations and/or without any “hocus pocus” done.
The “only”…yes, ONLY thing I ask for is: pay on time.
All these chains do not accept credit cards from their customers
that all transactions are on cash basis.
What the hell are they doing with their cash?
Why do they have voluminous compilations of assorted reasons
…reasons so they can delay payments?
Been dealing with most for 8 years average…8 years my whole staff are in limbo
trying to decipher whether they can collect or not when collection times come.
And in fact, never…YES, NEVER did they hear even for an instance
that we will not be delivering because we had internal problems. NEVER!!!
Oh hell. I remove problems…that’s Dante.
And since the scheduled “drinking session” with shooting-mates & Jerry, a good friend-visitor from Los Angeles,
did not materialize, Marilyn and I headed straight home early.
Took my red wine and poured unto plate “shells-on dried peanuts” for my finger, really finger, food.
Seeing this, Marilyn quickly shouted…I have something you will enjoy with wine or your beer.
Out from freezer, she handed me…fully cleaned “Pampano” (Silver Pomfret) for me to do whatever I wish.
Oh yah, I instantly scrambled for: “SINIGANG MIX”
butter, olive oil, ground black pepper, salt and foil.
Slitted the fish, poured little olive oil and rubbed mix both sides & inside.
Sprinkled black pepper and salt.
Lined toaster pan with foil and poured in 2 slices of butter.
Wedged unto oven toaster and heated-operating both top & bottom heating rods.
(this is to cook/heat both sides of fish)
When butter melted, laid fish and toastered for 10 minutes, turned to other side
and again heated for another 10 minutes.
OUT. PERFECT.
Salty, sour-ish just right fish flesh.
My side dip? Our own chili-garlic sauce and Kikkoman soy sauce blend.
(For recipe of chili-garlic sauce click here)
3 bottles of cold ones and hit the sack 8pm.
Easiest to prepare.
Try this.
Out from freezer, she handed me…fully cleaned “Pampano” (Silver Pomfret) for me to do whatever I wish.
Oh yah, I instantly scrambled for: “SINIGANG MIX”
butter, olive oil, ground black pepper, salt and foil.
Slitted the fish, poured little olive oil and rubbed mix both sides & inside.
Sprinkled black pepper and salt.
Lined toaster pan with foil and poured in 2 slices of butter.
Wedged unto oven toaster and heated-operating both top & bottom heating rods.
(this is to cook/heat both sides of fish)
When butter melted, laid fish and toastered for 10 minutes, turned to other side
and again heated for another 10 minutes.
OUT. PERFECT.
Salty, sour-ish just right fish flesh.
My side dip? Our own chili-garlic sauce and Kikkoman soy sauce blend.
(For recipe of chili-garlic sauce click here)
3 bottles of cold ones and hit the sack 8pm.
Easiest to prepare.
Try this.
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