February 10, 2011

Mackerel in Coconut Vinaigrette

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Kinilaw na Tanguingue


food friday chiclet


Kinilaw na Tanguingue (Mackerel in Coconut Vinaigrette)

1 pound cubed Spanish mackerel fillet
1 cup white coconut vinegar
½ cup thick coconut milk
6 shallots, sliced
2 tablespoons chopped ginger
2 teaspoons sea salt
2 hot red or green pepper, sliced
dash of ground white peppercorns
shallot rings or sliced hot red pepper for garnish
  • Marinate the fish cubes in half cup of the vinegar for 15 minutes. Drain well and discard vinegar.
  • In a glass bowl, combine the remaining half cup of vinegar, coconut milk, fish, shallots, ginger, sliced hot peppers, salt, and ground white peppercorns. Cover with plastic wrap and chill in the refrigerator for 2 hours.
  • Transfer into a serving plate and garnish with shallot and hot pepper.

February 8, 2011

XO Sauce

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XO Sauce
XO Sauce


We lived in Hong Kong for a little over 3 years from 1988 to 1992 but never heard of XO sauce. I don't know when this sauce started becoming popular and it certainly is very popular now not just in Hong Kong but also here in the USA. I wasn't able to find it at our Asian stores but they are available online. I was a bit surprised at the price, a jar of less than half a pound of this sauce costs about $17.00. It must be really good.

Well, it's very very good. I love it! At least the one I made at home. It's spicy and delicious in fried rice or simply with steamed vegetables.

XO Sauce
makes about 2½ cups

warm water
6 pieces large dried hot red pepper
1 cup dried scallops
5 ounces tiny dried shrimp with shells on
2 ounces Virginia ham, chopped
2 ounces salted fish
¼ cup shelled large dried shrimp, chopped
¼ tablespoon coarsely ground sichuan pepper
1½ cups light olive oil
1 cup minced garlic
1 cup minced onions
  • In separate containers, soak the peppers, salted fish, and tiny shrimps.
  • Place the dried scallops in a small saucepan, add water to cover by half an inch and simmer until scallops are soft; do not let mixture get dry. Let cool then shred by hand; set aside.
  • Drain the soaked ingredients. Remove the seeds from the hot peppers and coarsely chop; set aside. Coarsely chop the tiny shrimp and fish; set aside.
  • Heat 1 cup of oil in a large saucepan and add the garlic, onion, and chopped tiny shrimps and let fry on medium heat for 10 minutes. Add the peppers, fish, and ham and continue to cook until peppers become translucent. Add more oil if needed. Turn the heat to low, add scallops, large shrimps, and sichuan pepper and simmer until all the liquid has evaporated. Remove from heat and transfer sauce in jars, let cool. Keep in refrigerator until ready to use.

XO Sauce


February 5, 2011

Brats or Primanti®?

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Bratwurst Sandwich
sauerkraut, fresh sausages, spicy brown mustard, cheese on a chewy crusty sandwich bun


Primanti Copycat Sandwich
Primanti-style sandwich: layers of chipped (shaved) ham, provolone, fries, coleslaw, and sliced tomato on Italian bread


Take your Super Bowl XLV pick. Brats (Green Bay Packers) or Primanti®-style (Pittsburgh Steelers) sandwich. Both are really delicious. I'm not too sure about the teams though and I won't be watching the game anyway.

Vote for your favorite. May the best sandwich win!

The recipe for fresh Jalapeño and Cheese Sausage is here.

February 3, 2011

Food Friday: Sinigang Mix Crusted Salmon

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Sinigang Crusted Salmon


food friday chiclet

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.

Sinigang Crusted Salmon

 
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