Tilapia Sushi

Honestly, I'm not even sure if what I did could be categorized as sushi.  Just went on to experiment (again) on what's left on the fridge.

4 rolls of nori (roasted/ fried seaweed), cut to approximately 2×4 inches
2 parts of rice plus 2 parts of malagkit rice cooked together
5 tbsp soy sauce
1 tsp tabasco
1 big tilapia, fried
A bowl of tap water (if you don't have a rice mat)

Mix tabasco and soy sauce together.
Cook rice and malagkit.
Shred tilapia meat.

If you have a rice mat, place nori on the mat. Scoop 2 tbsp of rice on it and flatten. Make sure that there is a quarter of an inch left on the nori that doesn't have rice on it. Place half tsp of soy sauce/ tabasco mixture. Put some shreds of tilapia in the middle. Roll.

If you don't have a rice mat, would be helpful if you have a bowl of tap water near you. Flatten rice on the nori, making sure that there is a quarter of an inch left. Place half tsp of soy sauce/ tabasco mixture. Put some shreds of tilapia in the middle. Roll.

Next time, I'll try to use grilled tilapia.

Pusit

Pumunta kami sa Pangasinan last weekend, for that cook nananaman ako.  Akalain mo, wala kaming makitang baboy or baka na mbibilhan, therefore, kung ano lang ang mabili, yun na yun.  Bumili kami ng 2 kilong pusit, yung yung maliliit, ginawa kong adobo, yung malalaki, inihaw.

Adobong Pusit:
1 kilo pusit
2 tbsp. cooking oil
1/4 cup water (optional)
1 bulb garlic, cracked, peeled and minced*.
1 meduim sized onion, minced
2 tsp brown sugar
1 cup soy sauce
1/4 cup white vinegar

*The garlic needs to be cracked prior to mincing it to make sure the flavor is maximized.

Heat oil in pan, medium heat. Add garlic and onion at the same time. Once onion starts to turn slightly translucent, add sugar.  If water from pusit has been drained, add water and then pusit.  If pusit has just been washed, do not add water.  Let simmer for 3 mins. Add soy sauce and vinegar.

Inihaw na pusit

1 kilo pusit
4 cloves of garlice, cracked, peeled and minced
1 tbsp brown sugar
3 tbsp soy sauce

Mix all the ingredients well. Marinate for at least 10 mins. Grill.

Kinilaw sa Kalamansi

Went to Putipot island early this month.  Ayun, as usual ended up as the designated cook. So, para hindi ako mapagod i prepared some of the food at home.  I'll probably post the rest of the food i fed them later pero for now, unahin ko muna yung pinaka patok. Yung kinilaw.

2 kilos yellow fin tuna, cut according to preference
2 tsp salt
1 medium sized ginger chopped
1/4 kilo kalamansi, cut, pressed and strained
10 pcs green sili (pang sigang)
6 bulbs onions, chopped

Wash the fish fillet. Drain. Rub with 1 tsp salt and half of the ginger. Let stand for at least 2 hours. Wash and drain. Combine the draine fish fillet with the rest of the ginger, sili and onions.  Add the calamansi juice 20 minutes before serving.

Normally, kinilaw should have vinegar in it.  Personally, i don't like it since the fish tastes cooked (which i think shouldn't be).  I prefer that it has the texture of rawness in it.  Kalamansi has the same sour taste but it cooks the fish longer.  If you think that the inuman is going to last longer, separate the kinilaw and the kalamansi into 2 portions so you could mix it on a later time.

Kare-Kare para sa mga may ibang gagawin

So I had to finish some excel templates.  Great. What's for lunch?  I checked my freezer and saw some ox tail bought last weekend.  Cool. Pwedeng pang kare-kare. Tinatamad pa man din akong magluto. Sleepy, but heck, I still need to finish that template. I don't even remember if the meat was a kilo or more. But anyway….

Ingredients:

Ox tail
1 pc eggplant
5 pcs of string beans (I think)
1 pack Mama Sita's Kare-Kare Mix (dissolved in half cup water)

Ang kaunti ng ingredients no? But then that was the only available veggies on my fridge for the moment, so yun na yun.  I boiled the ox tail over high heat until it boils and then put it in low heat for around an hour or so to make it really tender. Yung tipong naghihiwalay na yung taba at laman at humahalo na sa sabaw. Tipong ganun.  Kung meron kang pang lutuan na de kahoy mas okay. Keep adding water, a cup at a time, when the water level in the casserole becomes around half a cup, until desired tenderness.

Once the meat is tender according to your likeness, add the eggplant and string beans. Dissolve the Mama Sita Mix in half a cup of hot water and pour into the casserole. Let it boil for 2 minutes. Add water if the sauce is too thick.

Tip:
If you think the liquid in the casserole is too many for the sauce, let it boil for a couple of minutes more.  Get half a cup of the liquid and dissolve the mix in it.  Remember that it's easier to add water to a thick sauce than to thicken a sauce. (unless of course if you add another pack of mix).

Patok naman. Ubos na. Di man lang nakatikim ang pusa.  At least, nagawa ko yung template habang nagluluto ako.

Oh yeah, this ulam is served best with either Barrio Fiesta or Kamayan Bagoong, or whatever bagoong you have in the fridge.

Siningang sa Sinigang Mix

1 kilo pork
10 cups of water (6, afterwards 4 cups)
1 pack sinigang flavor mix (2 liters)
10 pcs green chili (siling pang sigang)
1 pc radish (chopped)
10 to 15 pcs okra

Boil pork in 6 cups of water in high heat. When you think that only about a cup remains, add 4 cups of water. Pork should be tender by this time. Once water boils, add radish, okra and chili (and other veggies that you want).  Simmer in medium heat for 5 minutes.

Best with Datu Puti fish sauce. You can crush some of the green chili to spice up the fish sauce.

Note:  You can add other veggies that you like, like tomoatoes.

Tip:  If you want your sinigang a bit fatty, make sure that the 1 kilo of pork includes a piece of liempo (sinigang cut).
For a spicier taste, crush 4 pcs. of the green chili before adding it to the mix.
For a thicker soup, cut okra into halves, before adding it to the mix.
If you don’t like your sinigang too sour, use 1 liter pack instead.