Food Friday

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

Ms. Kim, with her post, Baked Potato, on her blog: @my tabletop.

I know I'd love to taste one of those! Head on over to Ms. Kim's and check out her yummy post!

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Another dish that I tried cooking for the first time but have eaten all the time: Tilapia Sinigang sa Miso (Sour Fish Soup).

Ingredients:

• fresh tilapia 
• fresh miso (i only had the yellow miso)
• mustard leaves, radish, tomatoes
• garlic, onions, chili, salt, pepper
• sinigang mix

Procedure:

• Clean the fish (remove scales and gills)
• Fry, then set aside.
• In a pot, saute some sliced garlic, onions, and tomatoes. Add the miso (around 2 tbsp) then water (more or less three to four cups). Let boil, then add in the sliced radish and the sinigang mix.
• Place the fried fish in the simmering pot, then the mustard leaves and chili.
• Turn off the heat once leaves have wilted.

Delicious while still hot, served with rice.

Frying the tilapia made this sinigang taste different; but in a good way. Maybe if I used a different fish I wouldn't fry it. This was worth a try. The yellow miso made my radish slices look icky yellow! I know, I should have used the white miso, but there was none in the grocery at that time. Anyway, still tasted great. :)

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Food Friday

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

Ms. u8mypinkc00kies, who blogs over at Munchy Crunchy, with her blog post: Pesto Cheesesticks

Anything with cheese....I LOVE! Specially this soft pesto cheesesticks posted by Ms. u8mypinkc00kies. It's awesome partnered with pasta, but it can also hold itself on it's own. Just look at that generous amount of melted cheese...making me hungry! Why don't you drop by Munchy Crunchy, and check out her yummy food reviews! 

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My food post for this week is: Sinigang na Isda (Fish in Sour Broth)

Ingredients:

• fresh fish (preferably one that's on the meaty side; I used the maya-maya (crimson snapper, i think?!) head, though)
• young tamarind leaves (some flowers were included, too)
• kangkong (water spinach) leaves
• radish (one medium sized, sliced diagonally)
• ripe tomatoes, salt, ginger, onion, chili
• fish sauce (optional)

Procedure:

• Clean the fish. Set aside.
• Boil ripe tomatoes then remove from the pot once soft; peel off the skins then mash. Return to the hot pot. Add salt, thinly sliced ginger, and onion. Throw in the fish; wait till barely cooked (took mine less than ten minutes), then transfer to a clean plate.
• Add the tamarind leaves and let simmer for about three minutes.
• Add the radish, then after about five minutes add the water spinach and chili.
• You may adjust the seasonings (fish sauce, or salt) at this point.
• Return the fish to the pot, or you may add the broth to the fish.
• Best eaten hot, with steamed rice.

I know, most would use the commercially available sour broth premixes (and I do that most of the time, too. lol) but I just couldn't resist trying it the "natural" way. Honestly I prefer cooking my sinigang this way, but for the availability of the fresh young tamarind leaves (rarely see them in the supermarket around here). I was just lucky enough to have gotten them from my SIL who lives in the province.

Another downside: the tamarind leaves when cooked can get pretty messy. Maybe wrapping it in something would help... :D

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