Category: Fish

Congee With Dried Anchovies

Congee with Dried Anchovies, photo by PH Morton

Congee With Dried Anchovies

When we stayed at the Armada Hotel, in Malate, Philippines for almost a whole week, everyday, I started by breakfast with congee or lugaw topped with crispily fried dried anchovies or dilis.

It was strange at first as I have never had dili in my lugaw before but I quickly developed a taste for it.  It sets the day right.

Now back in London, I am missing this little treat.  Thank goodness it is pretty easy to make at home.

Here is the recipe –

Ingredients:

Congee
  1. 3 tsp sesame oil
  2. 1 small onion, chopped finely
  3. 1/2 cup long-grain rice (uncooked)
  4. 4 cups vegetable stock or 3 vegetable cubes dissolved in 4 cups of hot water
  5. 1/2 ” piece of ginger (grated finely)
Toppings
  1. 2 tbsp chili oil
  2. 2 tbsp dried anchovies, fried until golden and crispy
  3. 1 egg (boiled)
  4. 6 cloves garlic, chopped finely and then fried until golden brown
  5. 1 stalk spring onion, chopped
  6. Fish sauce
  7. Calamansi or lemon, juiced

Preparation:

Congee

  1. Heat the sesame oil in a large saucepan over high heat.
  2. Add the chopped onion and fry until translucent.
  3. Stir in the rice and cook for a couple of minutes until well covered with the oil.
  4. Pour in vegetable stock, add the ginger and bring to a boil.
  5. When it starts to boil, reduce the heat and leave to simmer but ensure to give it a stir once in a while.
  6. When the rice had softened and absorbed most of the liquid and has a porridge-like thickness, then it is cooked but if a more runny consistency is wished, add more hot water.

Toppings

  1. Fry the anchovies in wok or frying pan with a little oil.  Stir for 5 minutes until golden brown and crispy all over.
  2. Ladle a good portion for one in a bowl. Add a bit of fish sauce to the congee.  Sprinkle with the fried garlic and chopped spring onion then add the chopped boiled egg and dried anchovies.
  3. Finally drizzle with the juice of calamansi or lemon according to taste.

Enjoy!

Fried Galunggong

Fried Galunggong, photo by JMorton

Fried Galunggong

It was such a treat to eat these crispily fried galunggong once again.  Alma, my sister-in-law did such a good job cooking them.  But then again she is a very good cook.

These galunggong were so delicious, Peter ate them with gusto despite a dicky tummy. 🙂

Galunggong is apparently called round scad in English! Well anyway, frying is just one recipe for this fish.  It can be cooked as paksiw as well.

The Recipe:

  • Galunggong
  • vegetable cooking oil for frying
  • salt

Cooking Directions

  1. Clean and gut the Galungoong
  2. Rub salt to the fish.
  3. Heat the oil using a wok or a large frying pan.
  4. Fry the galunggong until crispy and golden all over.

Filipinos usually have fried galunggong on Fried as an accompaniment to sauteed monggo (mung beans) and plenty of rice.  Somehow this combination really works.

I am feeling hungry just thinking about this. 🙂

Tuna Belly Ceviche Recipe

Tuna Belly Ceviche, photo by Arnold Gamboa

Tuna Belly Ceviche Recipe

This a delicious fish recipe considering there is no ‘cooking’ (application of heat) required.  It is a good starter served with fresh green salad.

Ingredients:

1/2 kilo Tuna belly fillets
2 cups vinegar
1 cup Kakang-gata (coconut milk), optional
2 bird’s eye chillies, chopped
1 tbsp finely chopped ginger
6 cloves garlic, finely minced
2 stalks spring onions, chopped
1-2 Lemons, juiced
Salt and freshly ground black pepper
sugar
Thinly sliced cucumber to decorate

Method of preparation:

Clean, remove the skin and debone the tuna thoroughly, then cut into bite-size cubes.

Put the tuna in a large platter and douche with a cup of vinegar.  Stir to ensure that every piece is drenched in vinegar.  Cover the platter with cling film or a lid and leave to marinate in the acidity of the vinegar in the fridge for at least an hour.

Drain all the vinegar from the tuna, use a spatula to press the tuna to remove as much vinegar as possible. 🙂  The vinegar serves as a ‘wash’ for the fish to remove the fishy smell (lansa).

Pour the rest of the vinegar into the drained tuna, add the coconut milk (if using any), sprinkle the bird’s eye chillies (you can add more or less according to how spicy you like i t:)   The addition of ginger also helps to remove the fishy smell.  Add the garlic and spring onions for piquancy.  Lemon or calamansi goes well with fish.

Finally season with salt, sugar and freshly ground black pepper.

Give it a good mix.

Cover once again and return it in the fridge to chill for at least  half an hour.

Serve it cold decorated with slices of thin cucumber.

Tuna in Creamy Mustard Sauce Recipe

Tuna in Creamy Mustard Sauce, photo by Arnold Gamboa

Tuna in Creamy Mustard Sauce Recipe

This tangy mustard sauce goes perfectly well with these succulent pieces of plump tuna belly.

INGREDIENTS

  • 2 tablespoons Dijon mustard
  • 1 tablespoon soy sauce
  • 1 tablespoon fresh ginger, minced finely
  • 2 tablespoons fresh lime juice
  • 4 tablespoons extra-virgin olive oil
  • 1 cup of green beans, trimmed and cut into 2 inches length
  • 1/2 cup carrots, peeled and quartered and then cut into slices
  • 1 tablespoon black pepper, ground (use mortar and pestle to grind)
  • Salt to taste
  • 2 pounds tuna belly, cut into bite-size pieces
  • Parsley to decorate

DIRECTIONS

 

1. Combine the mustard, soy sauce, ginger and lime juice. Set aside.

2.. Slowly stir in the olive oil.  Mix well.  Set aside.

3.  Steam the green beans (string beans) and carrots until tender.  Set aside.

4.  Using a casserole pan or even a wok, heat up the mustard mix and simmer for 3 minutes.

5.  Carefully set the tuna belly pieces in the  casserole pan or wok and let the tuna soak in the mustard sauce.  Cook for a minute or until all sides have turned opaque white.

6. Gently stir in the steamed green beans and carrots.

Serve the tuna belly pieces and pour the delicious creamy mustard sauce all over them.

Decorate with a small twig of parsley!

Enjoy with salad or a small bowl of freshly boiled rice.

Tuyo – [Genus Sardinella]

Tuyo, photo by PH Morton

Tuyo – [Genus Sardinella]

Tuyo and eggs, photo by Bess Mercado

Times had changed, it certainly had.

Once upon a time, tuyo is food for the poor.  And many a television dramas had been made of poor families often grumbling about having tuyo again for every breakfast.  Only the poor ate it, tuyo was very inexpensive then.

These dramas influenced me.  There was a time when I would have fainted if my mother had offered to feed me tuyo when I was in my teens.  🙂 🙂 🙂 LOL

She remembered that time too, because when I went back home after so many years living in London, I requested fried tuyo with sinagag (garlic fried rice) for breakfast.

“Since when do you eat tuyo?” my mother asked me.

“he he he … from now!”

And I made good of that statement.  For some reason, I missed tuyo whilst in London.

Almost everyday of a month-long stay in the Philippines, I had fried tuyo for breakfast.  I just love it.

Apparently tuyo had cross-over the social divide in the Philippines.  Even the elite had taken to dining on tuyo, perhaps better presented in a silver platter! 🙂

Tuyo has a very distinctive smell.  It is rather pungent.  If you are frying it, the whole neighourhood would know! If you were the cook, you would smell of it and if you had eaten it, well you have to brush your teeth thoroughly.

Tuyo are sardines which are salted and dried.

It is so easy to cook it.  Just fry both sides until crispy.

Best eaten with runny fried eggs and tonnes of fried rice.

Sarap.

Grilled Talakitok in Oyster Sauce

Grilled Talakitok, photo by Ruben Ortega

Grilled Talakitok in Oyster Sauce

 

Ingredients :

• 1 Talakitok (I think this fish is a Long Nose Trevally in English) 🙂
• 6 cloves garlic, minced finely
• 1 inch ginger, sliced thinly
• 1 shallot, sliced finely
. freshly ground black pepper
• 2 tbsp. oyster sauce

+ Banana leaf

+ Aluminium foil

 

Cooking Procedure :

1. Clean and gut the fish,  rub salt all over and then wash it all off to remove all slime.

2. Score the fish skin on both sides ( see above photo).  Stuff the ridges with ginger, garlic and shallot.

3. Sprinkle some ground black pepper all over.

4. In a flat surface arrange the aluminium foil.  Put the banana leaf on top of the foil.

5. Carefully transfer the talakitok over the banana leaf.

6. Drizzle the fish with the oyster sauce all over.

7. Wrap the fish and ensure to contain all the juices as well.

8.  Carefully secure the leaf by wrapping it with the aluminium foil.

9. Put the foil package on a charcoal barbecue and cook for 20- 30 minutes.  Check if it is done.

Enjoy with freshly boiled rice.