Escabeche – Filipino Sweet & Sour Fish

Escabeche – Filipino Sweet & Sour Fish

Sweet & Sour FishFilipino 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!

Ingredients:

Fried Fish:

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

Sauce:

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

Directions:

Fried Fish:

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

Sauce:

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.

Sweet & Sour Fish
Escabeche - Filipino Sweet & Sour Fish
Print Recipe
Popular Filipino dish featuring fried white fish in sweet & sour sauce.
Servings Prep Time
4 Servings 15 Minutes
Cook Time
45 Minutes
Servings Prep Time
4 Servings 15 Minutes
Cook Time
45 Minutes
Sweet & Sour Fish
Escabeche - Filipino Sweet & Sour Fish
Print Recipe
Popular Filipino dish featuring fried white fish in sweet & sour sauce.
Servings Prep Time
4 Servings 15 Minutes
Cook Time
45 Minutes
Servings Prep Time
4 Servings 15 Minutes
Cook Time
45 Minutes
Ingredients
Servings: Servings
Instructions
Fried Fish
  1. Combine flour, garlic powder, salt & pepper and place in a shallow dish.
  2. Heat oil over medium - medium high stove.
  3. Rinse fish fillets and pat dry with paper towel.
    Sweet & Sour Fish
  4. Dredge fillets in flour mixture and place in heated oil.
  5. Fry fish until cooked and turns golden brown - about 4 - 5 minutes per side depending on the thickness
    Sweet & Sour Fish
  6. Remove from pan and place on a plate covered with a paper towel to absorb some of the oil. Set aside.
    Sweet & Sour Fish
Sauce
  1. Combine sugar, vinegar, ketchup, and 1 1/2 cups water in a sauce pan and bring to boil. About 10 minutes.
    Sweet & Sour Fish
  2. Mix 1/4 cup water with corn starch until smooth.
  3. 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.
Veggies
  1. Saute onions in the oil you fried the fish in until it starts to turn a bit soft.
  2. Add garlic, saute until cooked.
  3. Add green peppers and cook until peppers turn slightly soft.
  4. Return fried fish fillets to pan with veggies.
  5. Gently stir fish mixture for about 3 - 4 minutes.
  6. Arrange fish and veggies in a platter.
  7. Pour sauce over all.
Recipe Notes

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.

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Beef Kabobs in Vinaigrette Marinade

Beef Kabobs in Vinaigrette Marinade

 

 

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.

 Ingredients:

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

Directions:

Combine Balsamic Vinegar, Olive Oil, and seasonings in a large ziplock bag.  Seal bag and shake to combine all the ingredients together.

Vinaigrette MarinadeAdd 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

Vinaigrette Marinademushrooms 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
Print Recipe
Tender, juicy, and flavorful grilled meat that's perfect for any cook out.
Beef Kabobs in Vinaigrette Marinade
Print Recipe
Tender, juicy, and flavorful grilled meat that's perfect for any cook out.
Ingredients
Servings:
Instructions
  1. Combine Balsamic Vinegar, Olive Oil, and seasonings in a large ziplock bag. Seal bag and shake to combine all the ingredients together.
  2. Add meat cubes to the marinade. Seal bag and shake to cover all the meat.
  3. Refrigerate at least 3 hours, for best flavor marinate in the fridge overnight.
  4. About and hour or less before grilling place meat, onions, peppers, and mushrooms on skewers. Alternate meat with veggies.
  5. Grill over medium heat until meat is just about done the way you want it.
  6. 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.
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Easy Salt & Pepper Shrimp Recipe

Easy Salt & Pepper Shrimp Recipe

Salt & Pepper Shrimp Recipe

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!

Ingredients:
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

Directions:

Place shrimp in a small bowl and cover with warm water
Add sea salt and let soak for 30 minutes to 1 hour

Salt & Pepper Shrimp

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

Remove from heat and serve over white rice

Enjoy!




salt & pepper shrimp
Easy Salt & Pepper Shrimp Recipe
Print Recipe
Servings Prep Time
4 Servings 15 Minutes
Cook Time Passive Time
15 Minutes 1 Hour
Servings Prep Time
4 Servings 15 Minutes
Cook Time Passive Time
15 Minutes 1 Hour
salt & pepper shrimp
Easy Salt & Pepper Shrimp Recipe
Print Recipe
Servings Prep Time
4 Servings 15 Minutes
Cook Time Passive Time
15 Minutes 1 Hour
Servings Prep Time
4 Servings 15 Minutes
Cook Time Passive Time
15 Minutes 1 Hour
Ingredients
Servings: Servings
Instructions
  1. Place shrimp in a small bowl and cover with warm water
  2. Add sea salt and let soak for 30 minutes to 1 hour
  3. In a shallow bowl mix together corn starch, 1 tbls. each of white and black peppers, and garlic powder
  4. Drain shrimp and lightly pat dry with a paper towel
  5. Heat peanut oil in wok or large frying pan on medium heat until hot
  6. Coat each shrimp in cornstarch mixture and place in wok
  7. Cook until shrimp turns pink - turn halfway for even cooking - you may need to add more peanut oil if it gets too dry
  8. Place cooked shrimp on paper towel to drain - Do not turn stove off
  9. If pan is dry add a tbls. more peanut oil - add mince garlic and stir until it starts turning golden
  10. Add fried shrimp back into pan
  11. Add chopped green onions and stir til green onions turn bright green and starts to soften
  12. Remove from heat and serve over white rice
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Easy Beef Shawarma Wrap Recipe

Easy Beef Shawarma Wrap Recipe

Whenever we are in LA there’s this place we frequent, Zankou Chicken; although their specialty is the delicious rotisserie chicken they also serve beef and chicken kebobs and shawarma wraps.  We love the beef shawarma so much that we buy a dozen or so to take home with us.

Since there are no trips planned to LA anytime soon I decided to try my hand at making my own.
Shawarma is usually cooked on a spit and slow roasted as it turn, I don’t have one of those machines so I found a way to make it using just my oven and stove top.
To make the meat extra tender I used thinly sliced boneless beef short ribs with all the fat trimmed off.  I adapted a chinese restaurant method used to tenderize their stir fry meat and it made my ribs very tender.
The secret to great shawarma is the spices used to marinate the meat.  So get out your spice rack to make this tasty recipe.  We make it into wraps using either pita bread or nan.  Served with crunchy dill pickles and my sun dried tomato/roasted red pepper hummus and you’ve got a filling meal.
My family thinks my version is just as good as the shawarma we buy at Zankou!
Marinade Ingredients:
1 tbls. corn starch
1/4 cup olive oil
2 tbls. garlic powder
1 tsp. Allspice
1 tsp. Cinnamon
2 tsp. Cumin
1 tsp. Paprika
1 tsp. Cayenne Red Pepper
1 tsp. Oregano
1 tsp. Sea Salt
1 tsp. Turmeric
1 tsp. Corriander
1/2 tsp. Nutmeg
1 lb. thin sliced boneless beef short ribs
Extra olive oil for sauteing
Extra spices for taste adjustment (optional)
Pita or Nan bread
Hummus spread (you can use my Sun dried tomato/Roasted red pepper hummus or any hummus you prefer)
Dill pickle spears
Lettuce, tomato, any other veggies you prefer – optional
Directions  for Marinade:
1.  Place all ingredients in a large ziplock bag
2.  Seal bag and knead until it’s well blended – break up any clumps of corn starch that may form so that it mixes in with the oil and spices.  You should end up with a cloudy thick liquid.
3.  Trim extra fat off the edges of the short ribs
4.  Place beef in to ziplock bag, seal bag, and knead bag so that the meat is covered with marinade on all sides.
5.  Refrigerate for at least 1 hour; up to overnight.  Turn bag occasionally to evenly distribute marinade.  The longer it marinates in the oven the more flavorful the meat will be.
Cooking and assembling directions:
1.  Place meat on an ungreased baking sheet.
2.  Bake in 400 degree oven for 15 minutes
3.  Remove from baking sheet and slice into thin strips
4.  Heat some olive oil in large pan
5.  Add sliced meat into hot oil and saute – DO NOT SKIP this step, it’s what gives it the finish like it was roasted on a spit.
6.  If you feel you the meat needs more spices you can sprinkle more of the above spices as you saute.  I usually sprinkle a bit more garlic powder, cinnamon, cumin, and nutmeg at this stage.
7.  Spread one side of bread with hummus
8.  Layer on meat, pickles, and other veggies you prefer
9.  Fold sides over the filling and serve
10.  Enjoy!
Easy Beef Shawarma Wrap Recipe
Print Recipe
Servings Prep Time
6 Wraps 15 Minutes
Cook Time Passive Time
15 Minutes 1 Hour
Servings Prep Time
6 Wraps 15 Minutes
Cook Time Passive Time
15 Minutes 1 Hour
Easy Beef Shawarma Wrap Recipe
Print Recipe
Servings Prep Time
6 Wraps 15 Minutes
Cook Time Passive Time
15 Minutes 1 Hour
Servings Prep Time
6 Wraps 15 Minutes
Cook Time Passive Time
15 Minutes 1 Hour
Ingredients
Servings: Wraps
Instructions
  1. Directions for Marinade: Place all ingredients in a large ziplock bag
  2. Seal bag and knead until it's well blended - break up any clumps of corn starch that may form so that it mixes in with the oil and spices. You should end up with a cloudy thick liquid.
  3. Trim extra fat off the edges of the short ribs
  4. Place beef in to ziplock bag, seal bag, and knead bag so that the meat is covered with marinade on all sides.
  5. Refrigerate for at least 1 hour; up to overnight. Turn bag occasionally to evenly distribute marinade. The longer it marinates in the oven the more flavorful the meat will be.
  6. Cooking and assembling directions: Place meat on an ungreased baking sheet.
  7. Bake in 400 degree oven for 15 minutes
  8. Remove from baking sheet and slice into thin strips
  9. Heat some olive oil in large pan
  10. Add sliced meat into hot oil and saute - DO NOT SKIP this step, it's what gives it the finish like it was roasted on a spit.
  11. If you feel you the meat needs more spices you can sprinkle more of the above spices as you saute. I usually sprinkle a bit more garlic powder, cinnamon, cumin, and nutmeg at this stage.
  12. Spread one side of bread with hummus
  13. Layer on meat, pickles, and other veggies you prefer
  14. Fold sides over the filling and serve
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HOMEMADE FRESH SALSA

HOMEMADE FRESH SALSA

It’s Taco Tuesday and at my house that calls for a batch of Homemade Fresh Salsa. I know there are lots of bottled salsa out there, but seriously? Bottled salsa can’t compare to homemade!

In my husband’s family there’s a serious Salsa recipe competition! Each of my in-laws guard their “secret” salsa recipe; and each one claiming boasting rights to the best Salsa in town. Having tried their salsas I must admit the male darned good salsa! Who has the best, that’s hard to say without offending anyone!

Now having watched them make their salsa over the years I’ve been able to piece together my own version that of course is just as good!

Making homemade salsa isn’t very hard it just takes a bit of time and effort, but the end result is so worth it!

I usually mix up enough to fill 2 quart size Mason jars. This will keep in the fridge about a week or so, not that we have it for that long. We love using it on tacos, nachos, and even in fresh pita bread. It’s seriously that delish!

So here’s how to make Fresh Salsa, try it and you’ll never buy another bottle of it again!

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HOMEMADE FRESH SALSA
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HOMEMADE FRESH SALSA
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Instructions
  1. Grill onions, garlic, and jalapeños on grill or roast in oven until soft and cooked.
  2. Chop cooked onions, garlic, and jalapeños.
  3. Chop fresh Cilantro.
  4. Place diced tomatoes in a blender and pulse a few times. You don’t want it puréed just slightly chopped so it’s still chunky.
  5. In a large bowl combine all the ingredients and still well.
  6. Serve right away or store in the fridge for up to 2 weeks.
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