Ms. Tetcha, with her blog post: P.F. Chang's Opens at Bonifacio Global City, on her blog Delight My Appetite.
|I love eating chocolates and that cake on that shot is totally calling out to me! Let's join Ms. Tetcha as she reviews some of the fares that she has sampled over at PF Chang's! Yummmmy !!!!|
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This week's post is: Tilapia in Coconut Milk with Chayote. A mouthful, I think, but simple to make. I love chayote (we call it sayote around here) in coconut milk (and that's how we usually cook it back home), and I have also come to like tilapia with coconut milk, so why not cook them together in one dish! :D
- fresh tilapia (around 2-3 fishes; have it cleaned, then cut in half, or you may cook them whole)
- sayote (one large, peeled and cut)
- ginger (around an inch thick and wide, peeled and sliced)
- onion (one large, sliced)
- coconut milk (3/4 cup of pure coconut milk; you may use fresh, or powder/in cans)
- bellpepper (deseeded and sliced; red or green or yellow - whatever's available)
- fresh chili peppers (two pieces)
- salt and pepper (to taste)
- nutmeg (dash)
- fish sauce (optional)
|- some of the ingredients used -|
- Have your tilapia cleaned, then you may cut it in half or cook them whole. Sprinkle salt and pepper, then set aside. Place half the slices of onion in the pure coconut milk.
- Peel your chayote, then remove seed and slice. Place in pot with 1/4 of the pure coconut milk; then add water until it covers the sliced vegetable. Add the ginger, salt, freshly ground pepper, bell pepper, and half of the sliced onion. Let boil, then simmer for around five minutes or until the chayote is barely cooked.
- Add in the chili and fish, then simmer some more until you notice that the fish meat becomes white and flaky (around five minutes, more or less). Add remaining half cup of pure coconut milk.
- Taste and adjust to your liking. You may opt to add in the fish sauce at this stage. Turn off heat.
- Once satisfied, serve immediately.
We liked this combination. Though I must admit that I liked my aunt-in-law's tilapia with mustard leaves (in coconut milk) way better, because of the additional taste of the mustard leaves. My sons (who didn't like the mustard leaves, lol) said that they liked this one, though. :D
I believe that this recipe can be modified some more..and I mean maybe add/replace the vegetable and maybe dump in different spices (back home, lemongrass is always added with coconut milk in savoury dishes). Anything is possible! Taste is a very personal thing, after all. :)
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