Spanish
Tilapia-“ESCABECHE” (Innovated)
TILAPIA-“ESCABECHE” (Innovated) (A DIFFERENT PREP FOR FISH “ESCABECHE”-SANS MARINATION) Few hours to overnight marination in an acidic medium, usually vinegar, of fish or vegetables prior to cooking is the essence behind “ESCABECHE” The term denotes the type of process peculiar to Mediterranean cuisines. Worrying on some “un-wanted” chemicals that are incorporated into the process of […]
“HAMONADO” Longaniza
“HAMONADO” LONGANIZA (OFF-CASING SWEET-TYPE FILIPINO SAUSAGE) As title states…”Hamonado”, meaning taste profile similar to “hamon” (ham) a flavor-dominating balance of saltiness & sweetness delicately infused with bit of “peppery-garlicky” blend subtly noticed by kids so as not to throw them overboard and still crave for that morning “Christmas-y” smell of this all time Filipino favorite. […]
HONEY BASTED CHAR-GRILLED “LIEMPO” (Pork Belly)
HONEY BASTED CHAR-GRILLED “LIEMPO” (PORK BELLY) (“TAGALOG PROFILE” CHAR-GRILLED BELLY…WELL DONE) PRELUDE: I prefer my char-grilled “liempo” well done. So be it. For quite a time now, I and “Pangs” (my wife Marilyn) are bit tired of these “Ilonggo profile grilled” ones (marinated grilleries with taste peculiar to the Visayas region of the country: vinegared, […]
