Fish Escabeche is a sweet and sour fish dish. There many several versions of Fish Escabeche around.
The version that here is maybe one of the simplest of all. However, even though it’s a simple recipe it makes a delicious dish!
I grew-up eating different kinds of fish. I enjoy both fried fish dishes and fish dishes with sauce. I am always excited to have this dish because I personally think that the result of fried fish being cooked in this type of sauce is truly amazing. You get the good flavor of the sauce while enjoying the texture of the fish — that isn’t too soft in the least. Having fish escabeche is like eating fried fish with a touch of atchara.
A really wonderful dish that is prepared in quarter-hour or less. Fish Escabeche is a great family dish that require a great amount of preparation.
fish1 large fish (1 to 2 lbs), cleaned and salted
1 medium red bell pepper, sliced into strips
1 medium red onion, sliced
1 cup white vinegar
5 cloves garlic, crushed
1 teaspoon whole peppercorn
½ teaspoon salt
¼ cup sugar
½ cup cooking oil
1.Heat cooking oil in a frying pan then fry both sides of the fish until a bit crispy. Set aside.
2.Heat a clean pan and pour-in the vinegar. Let boil.
3.Add sugar, whole peppercorn, and garlic. Cook for 1 minute.
4.Put-in the onion and red bell pepper. Stir and cook until the vegetables are tender.
5.Sprinkle salt and then stir.
6.Put-in the fried fish. Cook for 2 to 3 minutes.
7.Turn-off heat and transfer to a serving plate.
8.Serve. Share and enjoy!
Ginataang Manok also known as chicken stewed in coconut milk has it’s different kinds of versions but this Filipino signature dish is commonly flavored with ginger and fresh coconut milk. Here in Philippines, a traditional approach requires a native hen that usually grown in the yards, in forests or in mountains because it’s much tastier compared to grocery store chickens and adds more flavor to the dish.
Any kind of Filipino dish that has gata (coconut milk) as a main ingredient is called “Ginataan”. In tropical Countries like my home town Philippines, coconuts are common and abundant so we don’t have a problem processing amazing and fresh coconut milk straight from our coconut trees. This is a very common homemade dish and is usually prepared for lunch or dinner with steamed rice.
This is my version of Ginataang Manok (chicken stewed in coconut milk) Filipino Recipe! Enjoy!
1 pc. whole chicken, cut into serving sizes
1 can coconut milk (14 oz.)
2 pcs. medium potatoes, peeled, quartered
5 pcs. thai chili peppers, stemmed, chopped
½ pc. green bell pepper, seeded, cored and sliced into strips
½ pc. red bell pepper, seeded, cored and sliced into strips
2 cloves garlic, peeled, minced
1 pc. onion, peeled, sliced thinly
1 tbsp. fish sauce
½ cup water
¼ cup cooking oil
1 tsp. salt or salt to taste
¼ tsp. pepper or pepper to taste
Heat oil in a wide skillet over medium heat then add the potatoes and cook, until color turns lightly browned.
Remove the potatoes from pan and drain, preferably on paper towels.
Then add the bell peppers and cook, stir frequently, for 20-30 seconds, remove and drain on paper towels.
Remove excess oil from pan and leave about 2 tablespoons.
Then sauté garlic and onions. Add the chicken and cook, for about 3 to 5 minutes or until lightly browned.
Add fish sauce and cook for 1 to 2 minutes.
Add coconut milk and the chili peppers, bring to a simmer, lower heat, cover, and continue to cook for about 25 minutes or until chicken is cooked and sauce is reduced.
Add the potatoes and cook for about 5-8 minutes or until potatoes are tender and sauce is thickened.
Add the bell peppers and cook for another 2 minutes and season with salt and pepper to taste.
Serve while it’s hot.
Share with your family and friends.Enjoy!
Ginataang Manok (Chicken Stewed in Coconut Milk) Filipino Recipe!
Callos Recipe or (Ox Tripe Stew) was introduced to the Philippines during the Spanish colonial era. It is a very traditional dish in Madrid, Spain. This savory stew of ox tripe and shank is cooked with spicy chorizo de bilbao and commonly served with olives.
Although this dish seems a little difficult to prepare because the ingredients are many, the cooking process consist only of sautéeing the garlic and onion then pouring every ingredients one by one then simmering it until it’s cooked. The hardest part is preparing the ox tripe and ox feet. You have to clean the ox tripe if you bought it from the wet market. But in supermarkets, you can buy them already cleaned.
2 lb. ox feet, cut into pcs.
2 cups beef broth (from the boiling tripe and ox feet)
2 pcs. chorizo de bilbao, cut into ¼-inch thick pcs.
½ (15.5 oz.) can garbanzo beans, drained
1 lb. honeycomb tripe
1/2 cup frozen green peas, thawed
3-5 strips bacon, diced
2 pcs. thai chili peppers, stemmed, minced
¼ cup vinegar
4-6 cups water
1 pc. onion, peeled, quartered
4 cloves garlic, crushed
1 tsp. peppercorns
2 pcs. bay leaves
1 pc. onion, peeled and minced
4 cloves garlic, peeled, minced
½ pc. red bell pepper, seeded, cored, cut into cubes
½ pc. green bell pepper, seeded, cored, cut into cubes
1 cup tomato sauce
1 tbsp. paprika
1 tbsp. salt or salt to taste
1 tsp. pepper or pepper to taste
Cut and discard any yellowish fat or loose membrane attached on the flat side of the tripe with a knife.
Combine vinegar and salt in a bowl then add tripe and enough cold water to cover, soak for about 50 – 60 mins., drain and rinse well under cold running water.
In a pot over medium heat, add the beef tripe, ox feet and enough water to cover. Bring to a boil for about 10 to 20 minutes. When scum begins to rise, drain in a colander and discard liquid.
Rinse tripe and ox feet, rinse pot.
Place meat in the pot and add enough water to cover. Bring to a boil, skimming scum that floats on top.
When broth clears, add quartered onions, crushed garlic, peppercorns and bay leaves. Lower heat, cover and cook for about 1-1/2 to 2 hours or until meat are tender but not falling apart.
In a colander, drain tripe and ox feet. Discard aromatics and reserve about 2 to 3 cups of the broth.
Allow meat to cool to touch. Cut meat off ox bones and slice into 1-inch thick strips. Cut tripe into 1-inch thick strips.
In a pot over medium heat, add bacon.
When bacon begins to render fat, add the chopped onions, minced garlic and chili peppers and cook until limp.
Add Chorizo de bilbao and cook for about 2 to 3 minutes or until lightly browned and begins to release color. Add paprika and cook for about 1 to 2 minutes.
Add meat from ox bones and beef tripe. Cook for about 1 to 2 minutes, stir regularly.
Then add the tomato sauce and 2 cups of the reserved broth.
Bring to a boil. Lower heat, cover and cook for about 40 to 50 minutes or until meat are fork tender and sauce is reduced at least 1 cup.
Add garbanzo beans and cook until heated through. Add bell peppers and green peas. Cook for about 1 to 2 minutes or until bell peppers are tender yet crisp and green peas are heated through.
Arroz Valenciana is commonly prepared on holidays, Fiesta’s (festival), Christmas, New Year’s Eve, reunions and family gatherings.
Arroz Valenciana is similar to Paella. The Filipino version makes use of coconut milk, malagkit (glutinous or sweet rice), chorizo and boiled eggs, which is what this recipe is all about.
Arroz Valenciana is a typical Latin American dish, their version is called Arroz a la Valenciana in Spain, and Arroz Valenciana in Portugal. This is my version of Filipino Style Arroz Valenciana Recipe. You can try different styles of your own to make it look good and more delicious according to your taste buds. Enjoy!
½ lb. chicken breast or thigh, chopped
½ cup glutinous white rice “malagkit”
1 cup jasmine rice
2-3 pcs. hard boiled eggs
1 cup coconut milk (canned or fresh)
2 cups chicken broth
3 pcs. chorizo de bilbao, sliced diagonally
1 pc. medium tomato, diced
2 tbsp. tomato paste
1 pc. medium red bell pepper, cut into strips
1 tsp. paprika
½ cup raisins
½ cup green peas
2-3 tbsp. extra virgin olive oil
2-3 cloves garlic, crushed
1 pc. medium yellow onion, diced
1 tbsp. salt or salt to taste
¼ tsp. pepper or pepper to taste
Combine the glutinous rice and jasmine rice.
Wash with water twice, drain then set aside.
In a wide pan, heat the olive oil over medium heat.
Saute garlic, onion, and tomato.
Add the chopped chicken and cook for 3-5 minutes.
Add the chorizo de bilbao and cook for 2-3 minutes.
Add the salt, pepper, and paprika then stir.
Then add the chicken broth and coconut milk, stir and let boil.
Add the washed rice then stir and let boil.
Add the tomato paste. Stir. Cover and simmer for 5 minutes.
Then add the green peas and raisins. Cover and simmer for 8-10 minutes.
Add the red bell pepper and continue to simmer until the rice is fully cooked.
Embutido is basically Filipino style meatloaf. This dish is well known in every Filipino table during special occasions and holidays like Christmas, New Year’s Eve, Weddings, Fiestas and etc. Embutido can be made with any type of ground meat, but using pork is the most popular. It can be pan fried or breaded to give extra texture. It can be served with the dipping sauce of your choice.
Embutido is a Spanish word that refers to a sausage, usually made from pork and spices wrapped in hog casings, that’s one of the ingredients to this classic Filipino dish. This classic Filipino style meatloaf is one of the easiest recipes that you can easily learn how to make. Today I will give you my version of Pork Embutido Filipino. Enjoy!
2 lbs. ground pork
3 pcs. hard boiled eggs (sliced)
2 pcs. raw eggs
10 pcs. sausage or 6 pcs. hotdogs (cut in half lengthwise)
2 cups bread crumbs
1½ cup raisins
½ cup sweet pickle relish
½ cup tomato sauce
1 cup carrots, minced
2 cups cheddar cheese, grated
1 cup onion, minced
1 cup green bell pepper, minced
1 cup red bell pepper, minced
1 tsp. salt or salt to taste
½ tsp. pepper or pepper to taste
In a large container place the ground pork in, then add the bread crumbs, break the raw eggs; add it in. Then mix well.
Add the carrots, bell pepper “red and green”, pickle relish, onion, and cheddar cheese and mix thoroughly.
Then add the tomato sauce raisins, salt, and pepper then mix well.
Place the meat mixture in an aluminum foil and flatten it.
Add in the sliced boiled eggs and sliced sausage alternately in the middle of the flattened meat mixture.
Roll the foil to form a cylinder shape locking the eggs and sausages in the middle of the meat mixture.Lock the edges of the foil if done.
Place in a steamer and let cook for 50 – 60 mins.
Then after that, set aside for a minute and then place inside the refrigerator until temperature turns cold.