Food Friday

This week's Featured in Food Friday player is .....

Ms. Dudut, the owner of  the blog mY TwiSTeD ReCiPeS, with her post:
Oatmeal Choco Chip Cookies

One look at that shot and I felt like I wanted to be a kid again...able to eat TONS of cookies without gaining a pound! lol. Ms. Dudut's site is a place where she mostly blogs about her kitchen experiences. And yes, like what her site name suggests: she 'twists' some of the recipes to her liking, and ultimately comes up with newer and fresher ideas. The kitchen tips she offers are worth reading, too! Her site's such a joy to read and if you want to know what I'm talking about, then go and give her a visit!

--------------- <3 - <3 - <3 ---------------

Bangus (Milkfish) Belly in Soy Sauce is my food post for today.

Yup, another simple dish which I believe has lots of variations. Together with soy sauce, one of my sisters cook this with calamansi (calamondin) while over at my parent's house, it is cooked using vinegar, soy sauce, and some ginger slices. Sometimes tausi (fermented black beans) is added, too (minus the soy sauce this time). In my opinion, they all taste good. My recipe's slightly different just because...I feel like it. :D


Ingredients used:

• milkfish belly (I used one package, roughly around half a kilo)
• soy sauce (about one-fourth cup)
• lemon juice (half a lemon)
• garlic cloves (crushed)
• chili (sliced)
• water, freshly ground pepper, sea salt, few drops of sesame oil

How I cooked it:

• Fish slices should be thawed thoroughly, then cleaned. Place inside the pot and then add in the soy sauce, garlic cloves, freshly ground black pepper, sea salt (go easy on this since the soy sauce is already salty; you can opt not to add this, if you want), and about one-fourth cup of water. Turn on the fire and once it starts 'bubbling' adjust the fire to a lower setting; add the chili then let it simmer for about ten to fifteen more minutes.
• In my experience, properly thawed fish cooks fairly fast (specially if it is cooked in liquid) so after about fifteen minutes (max) of simmering happily away, you can turn off the heat. Pour in the lemon juice and a few drops of sesame oil, then let the fish slices rest for about a couple or so of minutes, covered.
• Best served hot. :fire

Paired that off with steamed rice and some tomato slices. That was our lunch. :D

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