Escabecheng Isda (Sweet and Sour Fish)

We had Escabecheng Isda (fish in sweet and sour sauce) last night.   This is what I am sharing with you now.  Ingredients: 2 pieces medium sized fish (approx. 1/2 kilo) 2 pieces medium sized onions, thinly sliced 2 cloves garlic, julienned 1 thumb-sized ginger, julienned 1 small carrot, julienned 1 red bell pepper, julienned 1 cup vinegar 1/2 cup water 2 tablespoon cornstarch dissolved in a little water 3 table spoon tomato sauce salt to taste sugar to taste Cooking Procedure:After cleaning the fish, rub some salt and let it stand for 15 minutes. Fry the fish and set aside. In a small bowl, mix the salt, sugar, water, tomato paste and vinegar.  Saute the ginger, garlic and onion. Add the vinegar mixture.   Do...

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Tenderize That Toughy Meat!

Okay now, let me refresh my memory.  How many times was it then that I fell victim of those delectable red meat  only to be able to get that to a manageable palatable state of tenderness after so many hours of cooking?   Hmmm... not once and not just twice I tell you.   One instance, a beef stew (nilagang baka) initially planned for lunch has made it to the table at dinnertime!   Really frustrating, I tell you. Keep in mind that the amount of hours it takes to tenderize the meat depends upon the sizes of the cuts, the type and the quality of meat.   The prices of prime cut meat is way higher than the lesser qualities.   With the help of some tenderizing means, no need to spend so much for that prime cuts,...

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