Escabeche

The name escabeche is of Spanish origin which is basically a dish of poached or fried fish covered in a spicy marinade. Western countries refer to it as Sweet and Sour fish obviously referring to the marinade(sauce). Personally, it's been a while since I last made such dish but due to insistent popular demand I'm making this post. Actually, someone from Indiana requested this hahaha! Any kind of fish will do but the smaller ones are better suited for this kind of dish.

1. Rub salt on fish, just a little salt will do, too much will ruin everything not to mention health issues. Some use a little flour, I don't, so it's up to you; you can try and buzz me for the results. Fry in hot oil. Set aside. Use non-stick frying pans so the fish skin won't peel.
2. In another frying pan, heat oil. Stir fry sliced onions and pounded garlic. When the onion has become transparent and the garlic pieces become brown, add the strips of ginger, green and red peppers and sliced tomatoes. Stir fry.
3. Add pineapple juice, soy sauce and water. If you desire a sweeter sauce, add sugar; again, just a little of sugar. You can also add some pineapple chunks for better presentation. Thicken with a little bit of cornstarch. Simmer for about 3-4 minutes.

4. Now you have the sweet and sour sauce that you can pour over the fish. However, I prefer the fish to be cooked a little bit in the sauce so it could absorb the flavor. To do this, put the fish into the simmering sauce and simmer for another 3-4 minutes.


Serve hot! Enjoy!

Tuna with Okra

Tuna is a very good source of protein and omega-3 fatty acids. Tuna are several species of ocean-dwelling fish in the family Scombridae, mostly in the genus Thunnus. Tunas are fast swimmers—have been clocked at 77 km/h (48 mph)—and include several species that are warm-blooded. Unlike most fish species, which have white flesh, the flesh of tuna is pink to dark red. This is because tuna muscle tissue contains greater quantities of myogoblin, an oxygen-binding molecule. Some of the larger tuna species such as the bluefin tuna can raise their blood temperature above the water temperature with muscular activity. This enables them to live in cooler waters and survive a wider range of circumstances.

Okra is a warm-season annual, Hibiscus esculentus, of Ethiopian origin. Okra, also called gumbo, is grown for its immature pods, which are generally used for preparing soups but are also eaten as a freshly cooked vegetable.

Tuna Adobo with Boiled Okra

1. Boil okra in water. Rinse and slice. Set aside.

2. In hot oil saute garlic and onions.

3. Add the sliced tuna. Stir. Add 2 tablespoons of FUNDADOR, 2 tablespoons of Oyster Sauce, 2 tablespoons of SoySauce and 2 tablespoons of Vinegar. Stir.

4. Sprinkle curry powder for taste. Add a little water if you want more sauce. Simmer for 8 minutes.

5. Top the tuna adobo with the boiled okra. Enjoy!

Ampalaya

Ampalaya is a vegetable grown throughout the Philippines. It is mostly cultivated, although wild forms can be found. It grows wild in the remote areas of Mt. Banahaw. As the English name suggests (bitter melon), the melon has a bitter taste due to the presence of momordicin. There has been much research done on the effectiveness of using Momordica Charantia in the treatment of diabetes. It has been shown to increase production of beta cells by the pancreas, thereby improving the body’s ability to produce insulin. It has been recommended by the Department of Health of the Philippines, as one of the best herbal medicines for it's ability to help with liver problems, Diabetes and HIV. It is a common herb used in Chinese herbology. In the Philippines, the leaves are often used for children's coughs. It is also used in the treatment of skin diseases, sterility in women, as a parasiticide, as an antipyretic, and as a purgative.

Ginisang Ampalaya

1. Slice the ampalaya in half (lengthwise) and remove seeds by scraping with spoon.

2. Cut each part slant ways into bite-size pieces.

3. Saute garlic, ginger and onion until slightly brown.

4. Add tomatoes and ampalaya. Stir fry for a few more seconds.

5. Switch heat into low-fire.

6. Sprinkle black pepper. Stir.

This is one of my favorite vegetables. True, it’s bitter in the raw, but a little magic can transform this bitter radish into a really palatable experience. I prefer to have it cooked without the usual egg for the more common ampalaya omelette and do away with salt and/or MSG to maximize its health benefits.