Filipino cuisine is a melting pot of several different types of cuisine, but it is said that 80% of Filipino dishes have been influenced by Spanish cuisine. The Philippines was a Spanish colony from 1521 to 1898. Almost 400 years of Spanish rule certainly left its mark, many Filipino specialties are local adaptations of Spanish dishes.
One of our family favorites is Escabeche, or a Sweet & Sour Fish dish. Escabeche is a common Spanish dish that is popular in Mediterranean and Latin American cuisine. Typically it refers to a dish of poached or fried fish that has been marinated in an acidic sauce before serving. It can also composed of other meats including chicken and pork, or vegetables. The Filipino version of Fish Escabeche is fried fish in a Sweet & Sour sauce. It is a favorite Filipino party food, specially when it’s made with a whole fish that’s artfully arranged on a platter and topped with colorful veggies and sauce.
I’ve made it the traditional way using whole fish, but my grandsons have difficulty with the small fish bones. To make it easier for them to eat I have started making Escabeche using fish fillets than have no bones. Any kind of white fish will work. We have used Tilapia, Flounder, Orange Roughy, and other white fish we find in the market.
Like many Filipino dishes Escabeche isn’t difficult to make, but it is “fussy” meaning its preparation requires several steps; in this case dredging, frying, chopping, and making the sauce. It takes about an hour or so tho cook so it’s not something I make very often, but when I do my family loves it!
6 – 8 Fish Fillets (any white fish: Tilapia, Flounder, Halibut, etc.)
1 Large egg – slightly beaten
1 Cup Flour
1 Tsp. Garlic Powder
1 Tsp. Ground Black Pepper
1 Tsp. Sea Salt
1/3 Cup Vegetable Oil
1 Cup Sugar
1/4 Cup White Vinegar
1 1/2 + 1/2 Cup Water
1/4 Cup Ketchup
2 Tbls. Corn Starch
1 Large Onion Sliced into strips
2 Medium Green Peppers Sliced into large chunks
4 Cloves Garlic roughly chopped
Mix flour and spices in a shallow bowl
Place egg in another shallow bowl
Pat fish fillets dry with a paper towel
Heat oil in frying pan
Dip fish fillet in egg, then dip in flour mixture, shake off excess flour
Fry in hot oil until both sides are cooked
Remove from pan and place on paper towel to drain oil
Repeat with the rest of the fish
Keep fried fish warm by placing it in the oven at about 200 degrees
Dissolve cornstarch in 1/2 cup water and set aside
Place sugar, vinegar, water, and ketchup in a medium pot and bring to boil
Stir in garlic, peppers, and onions
Make sure cornstarch solution is still dissolved, if not stir until it is
Slowly stir in cornstarch solution until you get desired thickness. Sauce should be the consistency of gravy.
Place fish fillets on serving dish and pour sauce over it
Serve right away. It goes great with steamed white rice.
Escabeche - Filipino Sweet & Sour Fish
Popular Filipino dish featuring fried white fish in sweet & sour sauce.
Combine flour, garlic powder, salt & pepper and place in a shallow dish.
Heat oil over medium - medium high stove.
Rinse fish fillets and pat dry with paper towel.
Dredge fillets in flour mixture and place in heated oil.
Fry fish until cooked and turns golden brown - about 4 - 5 minutes per side depending on the thickness
Remove from pan and place on a plate covered with a paper towel to absorb some of the oil. Set aside.
Combine sugar, vinegar, ketchup, and 1 1/2 cups water in a sauce pan and bring to boil. About 10 minutes.
Mix 1/4 cup water with corn starch until smooth.
Slowly stir corn starch liquid into the boiling vinegar mixture to thicken. Reduce heat to low and let sauce gently simmer. Keep an eye on it, you don't want it to get too thick. If it gets too thick add a bit of water to thin.
Saute onions in the oil you fried the fish in until it starts to turn a bit soft.
Add garlic, saute until cooked.
Add green peppers and cook until peppers turn slightly soft.
Return fried fish fillets to pan with veggies.
Gently stir fish mixture for about 3 - 4 minutes.
Arrange fish and veggies in a platter.
Pour sauce over all.
The most efficient way to make this dish is to start making the sauce while the fish is frying. Keep the sauce simmering over low heat while you finish sauteing the veggies. Stir the sauce periodically to keep a skin from forming on the top.
When you drain the fried fish and set it aside keep it warm by placing it in a warmer or on the stove top. Don't cover the fried fish, it will get soggy.
When you replace the fish in the pan gently stir it so that the fillets warm up a bit. Transfer fish and veggies on to your serving dish (or you can keep it in the frying pan) and pour the hot sauce over all.
This dish is perfect served with steamed white rice.
Grilling is always fun. We usually have a family barbecue every Sunday. It’s lots of fun and a great way to catch up with each other after a busy week. One of the problems I run in to is finding new recipes to grill. (With recent lock downs and quarantines we’ve had to barbecue for those of us in the household, other family members barbecue at their homes to maintain social distancing. But hopefully soon we can all get together again for this family tradition!)
Sure hot dogs, burgers, and steaks are easy, but every now and then we need a change. That’s why I’m always in search of a new barbecue recipe. I like to try them out during this weekly family dinner, and if everyone likes it we make it part of our menu.
Last month I tried this new marinade, mostly because I had all the ingredients in the pantry. (Again with the pandemic quarantine we try to keep shopping trips to a minimum). But also because I love balsamic vinegar, which is the main ingredient to this recipe. I call it Beef Kabobs in Vinaigrette Marinade.
The best part about marinades is that it flavors your meat with very little work. It’s simple, just toss the ingredients together, soak the meat, and let the marinade do the rest of the work! I marinate my meat in the refrigerator overnight. The longer is marinates the more flavorful it will be, but you don’t want to marinate it more than a day or so, because when marinated too long the meat starts getting this tough jerky like texture and it may eventually spoil. If for some reason we don’t use the marinated meat the next day I freeze it, marinade and all. That way I just thaw it out when we’re ready to grill.
Just before grilling I skewer the beef cubes on bamboo skewers, but you can use metal skewers if you have them. We do have a bunch of pretty metal skewers we brought home from Turkey one year, but cleaning them after the barbecues is an extra chore I can do without. When you do use bamboo skewers remember to soak them in water for about 10 – 15 minutes before putting the meat on, it keeps them from burning when you pop them on the grill.
Another helpful tip when grilling is to not over cook the meat. Grill meat until it is just about done to the way you want it (rare, medium, well). In short remove it from the grill before it is the desired “doneness”. Place grilled meat in a covered pot or roasting pan and let rest covered for 5 minutes before serving. This allows the meat to finish cooking and to release its juices. Try it out! You’ll end up with tender juicy meat! It works for steaks too!
Having said that here’s my recipe for Vinaigrette Marinade! By the way you can use the same marinade on chicken, lamb, or shrimp. Just don’t mix the meats, make a separate batch of marinade for each type of meat or seafood.
3 Lbs. Beef Tenderloin cut in 1″ cubes (you can use your favorite beef cut)
1 Cup Balsamic Vinegar
1/2 Cup Olive Oil
2 Tbs. Finely Minced Garlic
1 Tbs. Fresh or Dried Rosemary
1 Tbs. Fresh or Dried Oregano
1 Tsp. Sea Salt
1 Tsp. Ground Black Pepper
1 Large Onions cut into large chunks
1 Large Green Pepper cut into large pieces
1 Basket Mushrooms, washed and patted dry
Combine Balsamic Vinegar, Olive Oil, and seasonings in a large ziplock bag. Seal bag and shake to combine all the ingredients together.
Add meat cubes to the marinade. Seal bag and shake to cover all the meat.
Refrigerate at least 3 hours, for best flavor marinate in the fridge overnight.
About and hour or less before grilling place meat, onions, peppers, and
mushrooms on skewers. Alternate meat with veggies.
Grill over medium heat until meat is just about done the way you want it.
Place skewers in a large pot or roasting pan with a lid. Cover and let stand 5 minutes to allow meat to finish cooking and release its juices.
Serve hot with rice, potatoes, and other sides.
Beef Kabobs in Vinaigrette Marinade
Tender, juicy, and flavorful grilled meat that's perfect for any cook out.
Since many of us are still in the pandemic lockdown, self-imposed or mandated, deciding what to cook has become a chore. Many of us are probably planning out weekly menus to cut down on grocery runs, which many of you know can be a daunting experience with masks, lines, and empty shelves; and I won’t even get into disinfecting all the groceries we bring home! Such is our new “normal” at least until this scourge passes.
Another main concern for many of us is a disrupted food chain caused by virus outbreaks at many of the meat packing plants nationwide. Not only is this virus causing meat shortages, but it puts plant employees considered essential workers, and their families at risk. I know we all want to do our part to stop the spread and also hopefully keep folks from hoarding meat. (Remember the Toilet Paper back in March? I don’t think the factories have caught up yet!) Anyway to show our support for meat packing plant employees and hopefully lessen the demand for meats workers’ advocates are calling for Meatless Mondays. So you might want to plan your weekly menus to include at least one meatless day, it’s good for your health as well as one small step in stopping the spread. So I thought this month I’d share some meatless recipes with you.
One of my favorite seafood dishes is Salt & Pepper Shrimp, we used to order it every time we dined at a Chinese restaurant. Since I found a recipe for it we can enjoy it at home. I modified it to fit our tastes and I think made it a bit simpler to make. Served over steamed white rice it’s yummy!
1 lb. Medium to Large shrimp – peeled and deveined
1 tbls. sea salt
1/2 cup corn starch
2 tbls. ground white pepper
2 tbls. ground black pepper
1 tbls. garlic powder
3 tbls. chopped green onions
2 tbls. minced garlic
1/4 + cup peanut oil
Place shrimp in a small bowl and cover with warm water
Add sea salt and let soak for 30 minutes to 1 hour
In a shallow bowl mix together corn starch, 1 tbls. each of white and black peppers, and garlic powder
Drain shrimp and lightly pat dry with a paper towel
Heat peanut oil in wok or large frying pan on medium heat until hot
Coat each shrimp in cornstarch mixture and place in wok
Cook until shrimp turns pink – turn halfway for even cooking – you may need to add more peanut oil if it gets too dry
Place cooked shrimp on paper towel to drain – Do not turn stove off
If pan is dry add a tbls. more peanut oil – add mince garlic and stir until it starts turning golden
Add fried shrimp back into pan
Add chopped green onions and stir til green onions turn bright green and starts to soften
Now that Halloween is behind us it’s time to think about the holidays ahead. I always feel that Halloween kicks off the holiday season, it does it my house. Once trick or treating is done and the Halloween decor has been put away I turn my attention to planning our Thanksgiving dinner and getting ready for Christmas. It’s a very busy time for me!
I think the weeks leading up to the holidays are busy for everyone, we need to shop, cook, bake, clean, decorate, and more along with all the daily work that we do. One this is certain holiday planning or not we still have to eat. Cooking and planning daily meals can be challenging during this season. I know many times we end up grabbing fast food on the way home or ordering in pizza just to have something to eat for dinner, but I really hate doing this. I get tired of eating out and I really do like my home cooking! So to make my life a bit easier I like to stock my freezer with pre-made dishes that we can pop in the oven on the days I don’t have time to cook.
One of the easiest things to work with are meatballs. I know, you can buy pre-made frozen meatballs at the grocery store, but my family hates them! I don’t like the spongy consistency, I find them very unappetizing. They don’t taste too good either. So I spend about 30 minutes one day and make my own meatballs which I freeze in ziplock freezer bags. They just need re-heating when I need them. Meatballs are great because they are very versatile; you can turn them into different dishes by adding just a few ingredients. I like to make meatball subs, Swedish meatballs, teriyaki meatballs, meatball soup, and of course spaghetti and meatballs. My grandkids love them with mac n’ cheese!
1 1/2 pound ground beef – don’t use the one that’s too lean, you need a bit of fat to hold it together and also give it a good flavor. I use ground sirloin or sometimes ground chuck which is a bit fattier.
1 tbls. minced garlic
1 tsp. garlic powder
1 tbls. Italian seasoning
1 tsp. fine sea salt
1 tsp. ground black pepper
1 cup Italian style breadcrumbs
1/2 cup freshly grated parmesan cheese – use the fresh cheese not the one in the green cardboard shaker
1. Place meat and spices in a mixing bowl.
2. Mix it all together using your hands. Make sure the spices are distributed through out the meat, but don’t over mix as it will get spongy.
3. Mix in cheese and bread crumbs.
4. Shape into ball. You can make any size ball you want, but don’t make them too big, they won’t cook in the middle. Try to make balls the same size so they cook evenly.
5. Place balls on a parchment covered baking sheet and bake in 400 degree oven for 20 minutes.
6. Remove from from oven and cool before place in ziplock freezer bags to freeze.
I’m pretty sure I’ve mentioned that my husband has embarked on a Keto Diet plan which pretty much means I either make something Keto friendly just for him or find keto friendly recipes for the whole family to enjoy. Since I’m not particularly fond of playing short order cook it is so much easier to make something that we can all have for dinner. And so I’ve come up with this Keto friendly Butter Steak Cubes.
Butter Steak Cubes are real easy to make and they are really delish! Everyone loves them! I serve them with a tossed salad for hubby and sides like mashed potatoes, corn, and veggies for the rest of us. My husband likes them so much I sometimes double the recipe so he can have leftovers for the next couple of days.
One thing though, if you want leftovers for lunch or whatever don’t over cook the steak. In fact I usually cook them just until they turn slightly pink in the middle. That way they can be reheated later. If you over cook the meat they end up like jerky when reheated. You definitely don’t want that!
4 NY Strip Steaks cut into 1″ cubes
1/2 Tbs. Cayenne Red Pepper
1 Tbs. Garlic Powder
1 Tbs. Onion Powder
1 Tsp. Sea Salt
1 Tsp. Ground Black Pepper
1/2 Tbs. Lemon Pepper
1 Tsp. Oregano
1 Stick Butter
3 Tbs. Olive Oil
1/4 Cup Fresh Parley Chopped
Combine Spices in a small bowl and mix well
Melt Butter in Olive Oil over med high heat
Add cubed meat and sprinkle spices over it
Toss meat in frying pan and cook until it almost reaches your desired “doneness”