Tag Archives: fish

Food & How To: Sinanglay and Sinugno (Filipino)

Whether the English name for local fish Tilapia is Sea Bass, Nile Perch, Cherry Snapper, or some specie of the Cichlid fish — Com’ on, with these many names, it seems like no one really knows; so, just call it Tilapia!

Anyway, how do you exactly cook it? In many non-Filipino recipes, we see they’re kinda dry and mostly fried with just different side dishes. Hey, fried is delicious and very common here — so is grilled Tilapia, Escabeche, Sweet and Sour, Pesa, and Sarciado.

But possibly the most tasty would be ’em recipes with coconut milk..

Okay, first of our two recipes is the Sinanglay.  While the stuffing of tomatoes, garlic, onions and ginger is common, what makes this dish interesting is that the fish wasn’t grilled (something like Pesa) so you could imagine the stuffing could have a milder effect — but the magic of ‘coco milk’ just makes the dish mouthwatering. Yes!

Generally easy to prepare, so why not try it? Just make sure you’ve deboned the Tilapia before stuffing those spices.

Now for our second recipe, the Sinugno. Well, this one is even more simple — just grill the Tilapia then simmer with coco milk and chili — yet again because of the coconut milk, the dish becomes tastier.

Still, notice the ‘greens’ in these two recipes are similar — the long chillis and the leaves, so are some of the spices. This means, when ‘coco milk’ is involved — ‘coco milk’ will most likely carry the flavor.

Time now to try these versions! Enjoy!

Food & How To.. Eat Sushi!

Many may have thought that ‘eating’ is just as simple as putting food in your mouth and chewing it — especially for something like the Japanese Sushi — but wait, it’s in fact a little more complex than you think. Let’s check out Chef Naomichi Yasuda as he teaches the ‘proper way’ to eat Sushi..

Hmm… Interesting here would be the ‘temperature’ factor as the Sushi could taste different depending on where you’d eat it. Wow, so don’t you think there are those who might not even try Sushi at all? Hah! ‘Cause for one, hey, this is just too meticulous! Then again, you wouldn’t be reading this, much more watching the video if you’re not aware of Sushi’s value. So..

Anyway, as we know Sushi is just composed of the seaweed wrapper, rice, wasabi, fish, some scallion and ginger. It is rolled into like a ‘rice cake’ (Sushi rolls) and cut before being served.

Normally, we just dip it into the soy sauce and that’s it. But actually.. Actually, you also just have to ‘lightly’ dip one side of it only ‘without shaking off’ the soy sauce. More so, ginger is not to be taken at the same time but as a ‘follow up’ after the Sushi goes in your mouth.

Okay, don’t worry about the chopsticks if you’re not used to it — just use your fingers and enjoy!

Interesting Ideas: Something About Strings

Almost any item (even the minutest of it) could be used if not improved; otherwise, recreated for another purpose – and that’s our feature for the day – other interesting things we could do with strings..

Well, of course a real drum sounds better than what the guitar produces – a drum is a drum, a guitar is a guitar. Yet, if only to have that drum effect, this guitar with that lid is a great leap forward – something that could be used one way or another. Really.

Hmm… fishing with a bow and arrow? It’s not a new idea. And many in fact does it especially for the fun of it. At least it’s more efficient than a spear, right?

Then again, this is all about interesting ideas. Whatever we could do to find alternatives or better an existing item for possible use should be considered..

We are consumers!

Malaysia’s Penang Assam Laksa Reviewed

The world’s 26th most delicious food hails from Malaysia, and it’s no other than Penang Assam Laksa. Basically a spicy-sour fish broth with noodles, the Assam Laksa could be prepared either with sardines or fresh fish, particularly the mackerel.

And so, other key ingredients include: tamarind, chili, mint, ginger, galangal, pineapple, onion and lemongrass.

Now, let’s see the video on how it’s done..

As we can see, the dish used sardines as one of its ingredients instead of fresh fish which is actually better. Then again, to each his own, yes?!

The Ingredients...

Still, using sardines reminds us of a dish similar to that of in the Philippines; however, the taste greatly differs because while Filipinos just simply use bamboo shoots or what is known as “udong” – Malaysians pride themselves with added garnishing making the dish one of the yummiest in the world.

Tips: Don’t be confined to certain fishes, a similar but higher quality fresh fish would certainly improve the flavor. Try the yellowtail kingfish.

Speaking of flavors, for a spicier soup – add chili. If you want it less sour – reduce the tamarind. Otherwise, for a pungent flavor, more shrimp paste would do. (SeasonWithSpice)


Food Review: Sushi (Japanese)

Our recipe for today is Sushi, the world-renown Japanese food. Though, back in 2011, it was adjudged as the third among the world’s most delicious food – it is probably the “world’s most popular food” til now.


As we know, Sushi is usually made up of raw fish and of course, combined with its basic ingredient – the cooked vinegared rice. This vinegared rice is known as shari and sumeshi.. the secret where the amazing flavor lies.

However, it would be worthy to note that you do not just catch raw fish and eat it with rice. Healthy as it may seem, there are important attributes to consider in a fish like – smell, color, firmness, and being parasite-free to assure of its “safety.” Aside from this, mind you that what’s commonly used in Sushi are the tuna, salmon, snapper, and mackerel – of which the most valued part is the “toro” or the fatty cut of the fish.

Hmm… simple as a “fish” may sound, the Japanese are very precise in their preparation that makes a dish basically made of raw fish and rice seem complicated. Oh?!

At any rate, let’s go to its vinegared rice, and its ingredients are: white rice, water, rice vinegar, vegetable oil, white sugar and salt.

The Ingredients...
The Ingredients…

Cooking Basics

Rinse the rice until the water runs clear. Put it in a medium sauce pan along with some water til it boils – before reducing the heat to low, letting it cook for 20 minutes. Before removing it from the stove, make sure the rice is tender and the water has been absorbed. After removing, let it cool until its enough to handle.

Then get a small pan with which you are to place the “rice vinegar”, oil, salt and sugar. In medium heat, cook while stirring occasionally until the sugar dissolves before removing it from the stove to cool.

Afterwhich, mix it with the cooked rice. Though, of course, the rice would seem very wet – you just have to keep mixing until the liquid is absorbed by the rice.

Rolling a Sushi...
Rolling a Sushi…

If you wish, when the rice cools a bit, you could lay the rice, fish, and even some vegetables on the “nori” (edible black seaweed wrapper) and roll it.. before cutting it into the round slices that you know for consumption.

Sushi is packed with high protein, carbohydrates, vitamins, and minerals plus omega-3 fatty acids. Now, wonder why the Japanese seem to live forever?

Sushi.. when delicious means simple.

Consumer Photos 14

In Consumer Photos 12, we checked out the freshness between a supermarket fish and a wet market fish. For today’s set of pictures, let’s look at another side of these fishes..

See those sliced fishes on the right?
See those sliced fishes on the right?

Well, we all know that there are thousands of fish species yet not all of them are edible. And for those that could be eaten, there are so many ways to prepare them. Uh huh..

This is how it looks when they're dried ...
This is how it looks when they’re dried…

While it’s certainly good to eat fresh fishes, dried ones have a real flavorful appeal, too.. a different tingle on the palate, you know.

Have you tried one?

Consumer Photos 12

We know fish as an important ingredient to a healthy diet and so, consider the argument..

Supermarket fish
Supermarket fish…

In supermarkets, it’s presumed that “merchandise” are new or fresh — of course, especially if it’s from a renown supermarket.

Still, don’t you think that there could be times where what makes it actually fresh is only just ice? Who knows, it may have been there for many days already, see? So, next time — “inspect.”

Wet market fish
Wet market fish…

On the other hand, the lowly wet market usually gets the brunt on accusations of unfreshness and all. But then, here, it is easier to detect if the fish is good or not — as vendors don’t really have the tools and facilities for better storage.

Makes sense.