Food Friday: Sinigang Mix Crusted Salmon

Who knew that a packet of sinigang mix powder would be perfect as seasoning for baked salmon fillet? Well, Yummy magazine did.

Now you must be wondering why I'm not slurping hot sinigang soup, what with the terrible cold weather we have been having lately but I was really intrigued by the idea of using sinigang soup powder as a rub. I wasn't disappointed; the baked salmon fillet is tart, salty, and delicious. I steamed some camote (sweet potato) tops to complete the "sinigang" theme.

Crispy Fries

I love watching America's Test Kitchen. They do all the work for you and always come up with recipes and cooking tricks that are interesting and helpful. One such recipe is the easier to cook 'crispy on the outside, creamy in the inside' French fries. And it really is not complicated at all. The secret to the crispiness is adding uniformly cut [into batons] Yukon Gold potatoes to room-temperature oil instead of preheating the oil. Once the oil and potatoes start boiling [over high heat], the potatoes are cooked without stirring for 15 minutes. After 15 minutes, the chips are separated with tongs and cooked for another 5 to 10 minutes until golden brown and crispy. I love it sprinkled with flaked sea salt and dipped in malted vinegar.

for added yumminess, I added a cup of rendered duck fat to the oil