Tag Archives: fried

Let’s go beyond fried food! Here’s a recipe for sinigang na salmon sa miso

Sinigang na salmon sa miso
Sinigang na salmon sa miso

I did have my stint at culinary school, but I feel in my heart that my passion for cooking is genetic. How else would I learn how to cook regular dishes without any supervision or a recipe book in front of me? I rely on both of my sense of taste and sight. My mom always tells me that her mom didn’t teach her neither, it just came naturally. But I do study to learn the basics (what to do and what not to do) and also to acquire further knowledge in cooking and baking. And one thing that I love about cooking is that you discover something new in the kitchen every time you cook.

Not everybody is meant to be the queen of the kitchen, but I know that for most of the people out there, they don’t really have a choice because they’re married or living on their own. Not all of us can afford help, go through a culinary course, or order take out foods every day. That’s why I feel bad when I hear my friends tell me that all they feed their children is fried food. Honestly, it took me a while to perfect the art of cooking fried chicken, but frying is the simplest form of cooking for most of the moms out there.

It will be good if once in a while you’ll feed your love ones something nutritious aside from fried chicken, fried eggs and hotdogs. They need nourishment and it’s about time that you man-up and start familiarizing yourself with different types of cooking.

You don’t need to be a Martha Stewart; Rachael Ray is fine (Rachael Ray did not graduate from any culinary school). Don’t be discouraged when you don’t succeed during your first try. It takes a while, but once you get the hang of it, you’ll find that the kitchen is not as frightening as it used to be. Here’s one recipe you could try:

Sinigang na Salmon sa Miso

Ingredients for sinigang na salmon sa miso
Ingredients for sinigang na salmon sa miso

1 kilo of Salmon (whatever part is available in the market will do)
1 pack of Sinigang sa Miso mix
Onions, ginger
Talbos ng kamote (or, if you prefer, kangkong)
2 cups of water

Usually in sinigang, you just boil the meat and then add the vegetables and the sinigang mix. I find that it tastes better when you sauté it first with onions and tomatoes, but since I’m using fish and Miso mix, I’ll use ginger instead of tomatoes. Ginger is pampatangal ng lansa, so you don’t really need to put a lot. Depending in the part of fish that you’ll use make sure to mix it gently because you don’t want to end up with a mushy fish in your soup. Put at least two cups of water, and if you want it to be more soupy, then you can add more water. Just make sure to taste everything along the way. Then pour in the sinigang mix, plus the vegetables. Wait for it to boil, then it’s done.

Sinigang na isda usually doesn’t take long to cook. You just have to make sure that your vegetables are cooked, and you’re ready to serve your Sinigang. If you have any questions, feel free to ask me here. I’ll try my best to answer all of your queries. Until next time!

 This post was written by Rita Salonga.

How to cook fried stuffed Bangus

I like to cook. Some people say do not cook when you’re sad or in a bad mood because it’ll reflect on the food you’re cooking. I, on the other hand, cooking is my remedy for stress and bad moods. Cooking makes me happy. It brings me back my sanity when the world around me seemed insanely chaotic. If I stop cooking, that’ll be the end of me.

My whole family is my willing victims when I’m experimenting with food. There are some hits and misses I tell you, but nothing worst so far as to one of them losing totally their sense of taste. If there’s one thing that I’ve learned in culinary school is that “know the basics rules first before you start breaking them”. That’s what I always apply whenever I’m trying a new dish or tweaking an old recipe.

Last week, my mom requested Fried Stuffed Milkfish (Bangus). My dad and my sister are both carnivorous and it’s rare that we serve fish in the dining table. They only eat a handful of seafood dishes, and it’ll be such a waste if we cook too much dishes for just the four of us.

You’re aware that frying the milkfish is a dirty job. No matter how hot the oil is, there will always be splatter. And I hate oil splatter on my kitchen. It irritates me to death. So, I found a way on how to avoid splatter by wrapping the fish in aluminum foil. (Not all food can be wrapped in aluminum foil when frying, avoid any acids if possible.)

I sliced the Bangus in half, but not entirely, just so I can insert the stuffing. For the stuffing, I put mix in onions, garlic, tomatoes salt and pepper, siling haba (optional) and sometimes if I feel like making it extra special, I put in some slices of red eggs. But to each its own. Whatever you fancy, go ahead and I won’t take it against you 😉 I minced chopped everything so that the cooking time will be the same for everything that’s stuffed in the Bangus.

Grease the aluminum foil very well with salt and or some dried herbs if you have. I usually use dried thyme or rosemary. Wrapped the Bangus carefully, make sure that the Bangus is well stuffed. Depends on the size and weight of the Bangus, usually I give 5-7 minutes cooking time on both sides of a regular-sized bangus. I don’t put the temp too high, just on medium heat because you’re in a way steaming the fish inside first.

The fried Bangus is good with soup or sautéed vegetables. I usually accompany it with my simplified version of chopsuey. For the spicy food lover in me, I prepare a special hot dipping sauce of soy sauce, calamansi juice, sugar to taste and a lot of siling labuyo. Yummy!

In cooking something, it should always come from the heart. If I can advice someone about cooking, don’t cook when your heart’s not into it. No matter how expensive the ingredients are or how easy the recipe is, if you don’t feel like cooking, it won’t work. Annyeong!!!

This post was written by Rita Salonga.