Fish Be With You 2 - Tagalog istek (isdang steak)

Anything beef can do, fish can do better. Well, not really. But this is a fishy alternative to Tagalog bistek, and prepared in almost exactly the same manner. Marinate some blue marlin steaks in soy sauce, kalamansi, and freshly ground pepper. Slice up some onion rings, fry in oil and set aside. Heat up some butter in the same pan, introduce the fish steaks sans the marinade, and cook until done. Remove the steaks from the fire, and return the marinade into the pan, cooking until slightly thickened. Pour the resulting sauce over the fish, and top with the onion rings. Move over bistek, istek has arrived.

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Abra Home Cooking: Dinaldalem and Kinamatisan

Monday, a Firm "eating" with my partners, Japanese-til-you're-stuffed. Tuesday, Burgoo appetizers with clients, a Japanese-Filipino fusion late lunch/early dinner, loads of pizza and pansit palabok by the poolside near midnight. Wednesday, Chinese take-out for lunch, and a Chinese home-cooked dinner with the Board. Thursday, modern Filipino at Mesa. Today, Friday, yet another Firm lunch at Zong. There really can be too much of a good thing. It's times like these when I long for my grandmother's home cooking; for the fond and familiar comforts of my childhood - the real simple stuff that only my Lola can seem to whip up. Unfortunately, my grandmother's kitchen is almost 500 kilometers away at the moment, and I have to rely on memory and trial-and-error to approximate her cooking. After an unsuccessful call for assistance to my cousin (grandma was probably still asleep) and a little research on the net, I made a quick trip to Farmer's for some liver ...

Fish be with you - Bangus steak

When I was in the third grade many moons ago, we learned that fish and rice is to Filipinos as bread and butter is to Americans. The modern day translation (mutation?) of these traditional diets would be spaghetti and fried chicken (PHL)/burgers and fries (US) - and if I had more than but a small voice, I would let there be fish, frosferity, and love for all mankind. Our fine finned friends are not only good for us, but are available in such variety beyond the wildest imagination of any pig, cow, or fowl. One of the more familiar species in the Philippines is Chanos chanos , otherwise known as the milkfish or bangus . While I love bangus in all its many shapes and manners of preparation, this particular recipe lends a little bit of class to the humble fish that Filipinos know and love the most. Chop up a head of garlic and fry in oil until golden and crispy - drain off oil (I use a sieve) and let dry on paper towels. Deep fry a deboned daing na bangus (milkfish marinated in ...

Failure To Lunch

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