Salmon Head in Tamarind Soup

Sinigang sa Miso, or Tamarind soup with Miso, is on of my favorite dishes. In our house, the soup is usually made with Kanduli, a species of catfish, but any fatty fish would work well with this recipe.

Just boil some water with a chopped large onion and some tomatoes. When the tomatoes are tender, just mash them on the side of the the pot. Drop in some green chillies, sliced eggplant and sliced radish, then add the tamarind soup mix and a couple tablespoons of Miso Paste and bring to the boil.

When the radish is half-tender, add the Salmon head and let simmer for a 5 to 10 mins. When the salmon head is almost cooked stir in a generous bundle of mustard leaves. Once the leaves have wilted, the soup is ready to serve!

Bacalao a la Vizcaena

My sister's brother-in-law, Frederic, makes the best bottled Bacalao a la Vizcaena!

Made with the best Norwegian bacalao and finest extra virgin olive oil!

Priced at Php 275.00 per bottle, its a steal! Available in regular and spicy variants. Great for the coming Lenten season!

For inquiries or orders you can email me at icon216@gmail.com

Stuffed Green Chillies

These were made by my cousin Chiqui for my birthday, I really loved this dish and can't wait to make it one of these days!

For the stuffing, you can use any kind of ground meat. She used ground pork with onions, garlic, salt and pepper. The green chillies were sliced on one side and stuffed with the ground meat mix. If you like them with a bit of heat, leaves the seeds in, if not, remove the seeds.

After stuffing the chillies, wrap them in spring roll wrappers and seal them with a bit of water.

Now all you have to do is deep fry them to a nice golden brown and serve them hot, maybe with a nice sweet and sour dip or a roasted garlic aiole.

A wonderful party dish that would surely be a big hit!

White Beans and Sausage Stew

This is actually our version of Pork and Beans.

It's a good thing to soak the beans for at least 6 hours but not more than 8 hours because if the beans you got were as frisky as mine, they'd be ready to sprout after 8 hours! Having to soak them for a long time also makes one less likely to get gas! hehehe! You could just pressure cook the beans for a few mins which would also do the job of softening them, but I prefer the long soak, it makes creamier beans I think, just a personal choice.

Mince onions, a few cloves of garlic, chop some salt pork and chorizo. Drop the salt pork in a hot pot and let the fat render. Sautee the onions and garlic in the fat along with the chorizo. When the onions are soft and translucent, add the beans and some ham knuckles and let them simmer for a few hours (2 to 3 hours in my case) until the beans are soft and creamy.

I like having this dish with toasted crusty bread. I added a fried egg because this was my breakfast one morning. :D