Food Friday

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

Ms. Hazel, with her post Flea Market Supper, on her blog: Celebrations 101.

I believe that that is one healthy dish right there! I have always been intrigued by Thai dishes, but never got to try them much because my family seldom chooses Thai food (Japanese food always wins, lol0. You've got to check out this post by Ms. Hazel and see what other goodies they had that night!

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This week is another round of restaurant food for me, while we were in Davao ... hopefully, the last for this month. lol.

We decided to check out Marina Tuna that day for lunch, at their SM Lanang (Davao City) branch.

The Tuna Tinola was comforting and reminded me of the fish tinola that my parents used to cook for us  (yes, they both cooked when they were not too busy) when we were still kids. The fried chicken was also delicious, as well as the salmon sashimi (it was a bit expensive compared to the ones that we order here in Quezon City). But what really got my attention was the Tuna with Bitter Gourd - I just loved it! Simple dish, but big on taste. In my honest opinion. :)

ps. I am already a bitter gourd fan, so ... :D

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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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