The Versatile “Sinigang Mix”, Again, In Fried “Pampano”.

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  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.
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.

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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.

Fried “Talakitok” Sinigang.

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FRIED “TALAKITOK” SINIGANG
(TAMARIND SOUP BASE FRIED TREVALLY or JACK or CAVALLA)
In this wet season hot Ramen for the “elite” satisfies bonding.
While instant noodle soup, pork, beef or chicken, fills in tummies of the many.
For the special class, either Nilaga, Tinola, Bulalo or Sinigang
makes it way into the center table.  
Sinigang is one of the most versatile Filipino dishes
that can be modified to endless variations…and due such, it lands focus to
my next recipe issue, as usual, innovated bestowing further taste enhancement.
Fried Talakitok then souped with Sinigang Mix.
INGREDIENTS:
1 modest size Talakitok fully cleaned, cut into half, slitted
FRYING & SAUTEING MIX:
50 ml. palm or soya oil
1 large sliced onion
5 cloves crushed garlic
2 grams fine salt
2 grams ground black pepper
OPTIONAL 1 gram MSG (Monosodium Glutamate or Vetsin)
SOUP MIX:
1 liter tap water
(or any broth you may have except “gingered” one)
15 ml. patis (fish sauce)
1 large sliced tomato
a bunch of fully washed “mustasa” (mustard leaves)
4 pieces “sili pansigang” (banana pepper or chili finger)
1 pack or sachet “Sinigang Mix” (tamarind soup base powder)
PROCEDURES:
1.    From FRYING & SAUTEING MIX, heat oil.
Add in crushed garlic toss a bit as they will be cooked further during fish frying.
Scatter in onion, salt, black pepper and the optional MSG (should you desire).
Tumble for 1 minute.
2.    Add in fish and fry until they turn really brown.
Be very careful in tossing to other side as fish might break.
You might do this in 2 batches.
3.    When fish is to your desired done-ness, scoop and set aside.
Frying pan will be used later.
4.    From the SOUP MIX, pour in water, patis, sliced tomato and Sinigang Mix into the used pan and bring to boil.
5.    Upon boiling add in fried Talakitok and continue boiling for 1 minute.
6.    TURN OFF heat. Add “sili pansigang” and “mustasa leaves”.
Cover pan for 30 seconds.
7.    READY to serve with steamed rice.
8.    Patis with “sili labuyo” (bird’s eye red/green chili pepper) will I recommend as side dip.

SEASONING-RUBBED FRIED TILAPIA. Simple, austere and  healthy center-dish Pinoys love to pair with steamed rice…bare hands.

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SEASONING-RUBBED FRIED TILAPIA
Enjoy this wet season by NOT serving the family, always, with all those pork, beef, lamb, or poultry.
Inject a healthy meal in between.
Readily available. Quick and simple to prepare. Nutritious. Economical.
No need for culinaristic approach here.
Just get your Tilapia.
Nile, Blue, Mozambique or Batangas/Cabanatuan (Philippines) specie, whatever.
Thoroughly cleaned, enough salt & black pepper. Fry to desired crispness.
1 or 2 salted egg cut in half to garnish. Should there be no salted eggs, hard boiled ones will do.
In a boiling water in pan, pour in 10ml (about 1 teaspoon) sesame, palm or soya oil.
Using a strainer blanch quickly your:
…cut “ampalaya” (bitter melon),
3-4 pieces “okra” (lady fingers/gumbo),
2-3 pieces eggplant,
1 big tomato and “kangkong” (water spinach).
Summon tomatoes and quarter them. Garnish as above.
For veggie dip:
Mix thoroughly 50 grams of cooked shrimp paste (“bagoong) which is available in all Asian store
near you and 15ml. vinegar.
You may wish to add or substitute veggies of your choice like:
string beans, add sliced cucumber or white onion. Serve with steamed rice or as is.
Endless variations…
BUT SUPER HEALTHY.

Ultra healthy “Dulong” topped Ampalaya Salad.

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Healthy “DULONG” Topped…AMPALAYA SALAD
(SILVER FISH TOPPED BITTER GOURD SALAD
…kids will enjoy munching)
Diabetic or not,
side to your fried favorite,
or as pre-main course taste neutralizer,
this mega healthy salad will fit in to your desired preference.
My “comfort” always ready “pica-pica”
each time I yearn to commence the night with red wine.
Be ready. With this “innovated” prep sequence,
even your kids will love to munch this to no end.
INGREDIENTS:
1 piece extra large ”ampalaya” (bitter gourd),
de-seeded and sliced sideways.
1 large cucumber, de-seeded and cut to small pieces
1 green mango de-skinned, de-seeded cut to small pieces
(the more “asim” (sour) your mango the better)
2 fresh red tomatoes each sliced to 4
30 grams “fried Dulong” (fried silver fish)
BITTER-REDUCER SOLUTION:
Enough tap water in bowl to cover “ampalaya” slices
15 grams salt dissolved well in above mentioned “ampalaya” water
15 ml. “patis” (fish sauce)
(In this solution, salt reduces bitterness of “ampalaya” by 30-50%
while “patis” imparts fish flavor to it)
VINAIGRETTE:
50 ml. EVOO (Extra Virgin Olive Oil)
30 ml. Apple Cider Vinegar
20 ml. honey
3 grams yellow mustard
2 grams salt
2 grams ground black pepper
PROCEDURES:
1.   After giving a little tossing & mixing to your bowl of
“ampalaya” slices in bitter-reducer solution,
refrigerate for 2 hours.
2.   Combine all ingredients of your vinaigrette
and whisk thoroughly, Set aside.
3.   In a mixing bowl, summon from ref your
“de-bitterized ampalaya”
add in cucumber, mango, tomatoes and “fried dulong”.
4.Mixing thoroughly, pour in your “vinaigrette”.
5. Give a little tossing…garnish…serve.

GG Swims In Olive Oil

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GG SWIMS IN OLIVE OIL
(Tagalog: Sinardinas Na Galunggong)
(English: Sardine-nized Hard Tail Mackerel-Female/Round Scad-Male)
Herewith issuing a recipe, which, when modified to suit desired preferences,
could be the start of a business venture for you, dear readers.
“Sardinas” (sardines),
the most consumed Filipino comfort food either with rice or bread,
processed with olive oil or with tomato sauce,
partaken during breakfast, lunch, dinner and even snacks in-between meals
and the usual typhoon or calamity relief item,
shows it presence into our lives.
History dates back to 1880 when, to augment fish shortage along the coast of Breton,
the first sardine factory was founded in the town of Setubal, Portugal.
To date, tinned sardines from Portugal dominate world supply
and flatter-ly considered as best tasting and well formulated ones.
This industry keeps on growing every year…
so why don’t you join the bandwagon.
Formulation and process are easy.
Pack it in your own-labeled airtight plastic-sealed bottles.
Who knows, you might be the next
“LIGO” or “PORTOLA”.INGREDIENTS:
1 kilo of fully cleaned, internals & heads removed “Galunggong”
or “GG”
500 ml. EVOO (Extra Virgin Olive Oil)
50 ml. pickles juice
8 grams salt
3 grams ground black pepper
3 grams whole peppercorn (for flavor & garnish)
1 large carrot, de-skinned & sliced
6 pieces pickled cucumber-sliced
4 pieces bay leaves
6 pieces red cayenne pepper or “labuyo” (bird’s eye chilies)
6 pieces “siling pansigang” (banana pepper or chili finger)
SOAKING SOLUTION:
15 ml. apple cider vinegar or plain cane vinegar
(this solution removes “fishy-ness” (or “lansa”) of fish.
5 grams salt
1 liter tap water
COOKING MEDIUM:
Pressure cooker
PROCEDURES:
1.   In a container, mix all ingredients of the soaking solution.
2.   Soak GG for 30 minutes.
3.   Combine EVOO, pickles juice, salt and ground black pepper.
Blend well.
4.   Arrange fish in pressure cooker.
5.   Pour in EVOO, pickles, salt and ground black pepper mixture.
Ensure all fish are fully covered.
6.   Arrange remaining garnish-veggies, spices & herb on top.

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7. Cover, attach sizzling nozzle and set pressure cooker unto stove and start on medium high.
This is the start of “come-up time” (the span of time pressure cooker starts to sizzle)
which will take about 5-8 minutes.
8. When pressure cooker starts to sizzle,
time your cooking to 12 minutes.
9. After so, it’s done.
DON’T REMOVE YET SIZZLING NOZZLE of cooker.
10. Bring cooker to sink and run tap water unto its cover.
(Cold tap water will slow down sizzling and will allow
 accident-free & easier removal of cover)
11. When sizzling stops-remove nozzle, unlock cooker & open.
12. Arrange unto plate, garnish if need be and enjoy.

NOTES:
1. Bangus (milk fish) or whatever type of fish you opt to can be substituted for GG.
Just slice so they will fit your bottle.
2. Try modifying some ingredients until you discover
your own “trade secret” as regards flavor.