Food Friday

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

Ms. Hazel, with her post "One Fine Morning", on her blog: In the Big Chili.

I have heard of steak and kidney pie before, but haven't tried it myself. Looking at the shot above, I am deeply encouraged to try it! Do click on the shot and visit Ms. Hazel's post!

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Another fish post from me (I seem to be more than crazy about fish these days! lol): Tulingan (Tuna) in Coconut Milk and Basil

Ingredients
Tulingan (cleaned, cut, and tail "ripped" off, lol; i used three small ones)
Coconut milk powder (if you have fresh, use that!) mixed accdg. to packet directions
Chili (three or more)
Bellpepper (cut into roughly the same size as the ginger)
Fresh Basil (I initially used around fifteen leaves, chopped)
Pepper, Salt, Ginger

Procedure:
Once the fish is cleaned, cut and tail removed, place in a deep pot.
Add the prepared coconut milk.
Throw in the chili, chopped basil, bellpepper, salt, pepper, and ginger.
Let boil, then simmer for about half an hour. Add more water when needed.
Adjust seasoning, and once satisfied, remove from heat.
Tastes great with sliced fresh tomatoes (with salt), and more sprinklings of chopped fresh basil (both on the fish and the tomatoes), together with steamed rice.

Yes, I ditched the fork and ate with my bare hands that day! lol. I loved the taste of the basil with the fish and coconut milk. The salted tomatoes helped much, too. Soul food!

By the way, since I bought more fresh basil than what I needed that day (even if I got the smallest pack), decided to "store" the remaining 1 1/2c basil (mixed with 1/2 cup coconut oil, then processed in a blender) inside the freezer. Will transfer the frozen basil oil cubes inside a plastic bag; that way, I have my own basil oil whenever I want/need one! :P

Am sure you can do this with other herbs, too. Less wastage this way. Or with fruits (just omit the oil, of course). I usually freeze the fruits that I use for my smoothies. I no longer add ice. :)

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Food Friday

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

Mr. Nick, who owns Intelliblog, with his blog post: Spring Risotto

Doesn't that just look so gorgeous? I think I have tried risotto only once and I wasn't impressed (not that am an expert, lol) and that's why I haven't ordered it since. But just looking at that shot...it's now on my need-to-try-soon list! Want to know how to whip one delicious dish like that shot above? Then click the picture to be transported to Mr. Nick's Intelliblog.

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This week's Food Friday post is something that I have cooked for the first time: Tuna in Coconut Milk. I have eaten this dish a million times, though. lol. The fish that we usually use for this is what we locally call tulingan, and I believe that the English names are Mackerel Tuna and Skipjack Tuna.

Ingredients

• 1 Kilo fresh fish (tulingan/tuna with the gills removed and the tail pulled off - they say that you need to remove an irritant found near the base of the tail, that's why it should be pulled, and not cut off. true? i have no idea, but i just go along with the old folks' explanation. lol)
• 2 1/2 cups fresh coconut milk (honestly, nothing beats fresh coconut milk, but if you have the canned/powdered ones on hand, that's fine too)
• 2 or more chili (your choice)
• salt, pepper, ginger
• fish sauce (optional)

Procedure:

• Place coconut milk (about half of it) and cleaned tuna in a pot. Add salt, pepper (I used lots!), chili, and ginger. Let boil then simmer for about half an hour. Or until you think that the fish is tender enough.
• Add the remaining coconut oil and let it simmer for about 5 more minutes. This is usually the time to adjust the seasoning to your liking. You may add fish sauce, some more salt, or even some more pepper. Your call.
• Once you're satisfied, serve hot. With rice. :)

There are also other ways to cook this fish, but this has got to be my fave. I know, I just love coconut milk with almost any dish so I might be biased. lol. I learned that cooking this dish was so simple and easy (I didn't slave over the stove the whole time!) that I am a hundred percent sure that I'll cook this again. :)

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