4 posts tagged “seafoods”
Since last night I was thinking of cooking something special. It's long weekend and am looking forward to a hearty lunch. Hearty not considering the number of dishes but because of the people I will be spending my lunch with, my family and household helps.
So here, we went to Crossing wet market early in the morning and decided on grilled squid and liempo (pork belly). I was looking for a good salmon steak when I saw a good quality tanigue. I changed my mind. Instead of cooking Sinigang na Salmon or a salmon spread this week, I opted for a Kinilaw na Tanigue. It is like a salad where the Tanigue meat will be 'cooked' using vinegar. So here is how I did it...
Ingredients:
750g Tanigue meat
1/4 cup vinegar for washing fish meat
1/4 cup vinegar for 'cooking'
2 tbsp rock salt
2 tbsp ginger, finely chopped
1 medium onion, finely chopped
2 cloves of garlic, finely chopped
red bell pepper, julliened
cucumber, julliened
green chili, thinly sliced
lemon, cut 1/2 into wedges and squeeze the other half
pepper to taste
Procedure:
1. Dice tanigue meat and then wash with vinegar. Put in rock salt when meat turns opaque, mix thoroughly to remove strong fish odor.
2. Chill for 15 minutes.
3. Mix all the vegetables in a bowl. Put in rock salt and pepper. Once washed fish meat is chilled, drain the vinegar and salt solution and mix with the vegetables.
4. Now, put fresh vinegar and squeeze in half of the lemon.
5. Toss.
6. Place lemon wedges on at the sides before serving.
Chill again before serving.
New Orleans, not the adopted hometown of the famous celebrity family Jolie-Pitt but the dining destination in Bonifacio High Street, offers an Oyster meal that will definitely satisfy your craving for this treasure from a shell. In my last post, I have mentioned of Oyster Amatricana (Or was it Americana?) a deep fried Oyster topped with mango salsa placed on a platter of salt and garnished with lettuce.
For Peso 330+/order this dish is definitely good for a group order and not bad at around 33 a piece.
Last night, my friends and I went to Bonifacio High Street for a stroll, a chat (oh that is an understatement by the way) and of course food. Our friendship started out about two years ago, when from different paths and pasts, we became the pioneer team of an American company here in Philippines. Now, even if we are not in the same company anymore, we still continue to cherish the bonding and find time to go out and enjoy each others company... and most of our exploits are centered on good food. Too bad Pareng Pol, Chet, Di, Job, and Frank were not able to join us.
So there, we tried out New Orleans and ordered their best seller, Oysters. Let me share not just the good times but also the gastronomic indulgence that we shared.
Yan, Zee, MamaH, Ate Mye, and Dod
Complimentary Garlic Bread
New Orleans House Salad >> I never imagined that ketchup is a good salad dressing
Chicken Buffalo Wings >> If you're used to the gigantic wings from Don Henrico's, this one is definitely a surprise (in terms of serving size), but tastes good too.
Oyster Amatricana >> I had ordered this dish the first time I went to New Orleans but this time, I wanted for my dear friends to really try it. For people who have qualms of eating raw oysters, Oyster Amatricana is the one for you. It is deep fried, hence oyster is well done, then topped with mango salsa.
Clams and Mussels Linguini >> unlike other tomato or cheese based pasta dishes, this one has the flavors of clams and mussels and was served on a sizzling plate... maybe similar to the famous vongole as well but the mussels are a welcome addition.
Blackened Chicken with Mashed Potato and Fried Basil
Hula Hula
Edsa Shangrila Mall, Mandaluyong City
Davao Home: P1800
Good for 4-5 persons
Main Course: Vietnam Rice, Crab Fried Rice, Grilled Liempo, Squid and Blue Marlin, Baked Mussels; Side Dishes: Kinilaw na Tanigue, Cucumber Salad, Mango Salsa, and Pomelo Salad; Others: soy sauce, vinegar, barbecue sauce, chilis, calamansi.
The last time I went to this side of Shangrila, Hula Hula was then Red Crab. Same owner though but different offerings. I heard they were also the same owner as Clawdaddy (what else, crabs of course), New Orleans (oysters and steaks), Seafood Island (a must try is the boodle feast). They are also my favorites.
Grilled Liempo On Top of Crab Rice
Mango Salsa (with Fresh Radish andTomatoes)
Kinilaw na Tanigue
