Kinilaw na Dilis

My cousin Mark's specialty--kinilaw na dilis (anchovies salad).  The raw, deboned anchovies were marinated in coconut vinegar for a few minutes then lightly squeezed to take excess vinegar.  Then the fillet was tossed in coconut milk, onions, ginger, kamias, tomatoes, black beans and crushed peanuts.  Spicy chili is optional.  This was a scrumptious appetizer over bottles of beer and kwentong barbero with my cousins.

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Drunken Shrimps

Drunken shrimps or Nilasing na Hipon---a perfect match to an ice cold Tanduay Ice.  The shrimps were cooked in beer, battered and deep-fried, and served with garlic-vinegar dip.  This was at a girls' night out in Masas-Greenbelt 2.

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Lunch on board [Food Friday]

@ mirandablue

This was the lunch prepared for us by our guide in Busuanga---fresh mango, tomatoes and cucumber, grilled fish and steamed crabs, complete with dipping sauces.  I forgot the name of the fish but it was huge and fresh and delicious.  The crabs were filled with aligue!  

@ mirandablue

We didn't expect to have lunch on board our banca.  Our boatmen brought us to Dynamite Point in Bogor Island to snorkel, but it was already around 12 noon.  We dropped anchor near the pearl farm and we had lunch..it was a new experience for me and my sister.

@ mirandablue

Good thing the water was so calm, eating on board a banca was a breeze.

@ mirandablue

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Cheesy shrimps

@ mirandablue

Cheesy shrimps---something I cooked at home and brought to a potluck for a friend's "welcome home" party after a long stay in the hospital.  This dish was doubly delicious because it was shared with friends.

Posted for Food Friday hosted by Maiylah

Hungarian sausage & shrimps pasta

@ mirandablue

Pasta dishes at Icings are my current favorite.  This is the Hungarian sausage and shrimps pasta I had last week.  The light tomato-based sauce blends well with the spicy sausage.  I visit them once a week now, trying other dishes in their menu one at a time.  They have great-looking cakes, too.  Too bad, I'm not very fond of cakes but would definitely buy one soon--their cakes make the best-looking hostess' gift.

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Pan-grilled Cream Dory

@ mirandablue

I was in the mood for fish, and remembered I had some frozen cream dory in the fridge.  Thawed the fish fillet and marinated it with salt, pepper and chopped cilantro.  Pan-grilled the fillet after two hours, sprinkled some chopped cilantro, and served it with lemon-butter sauce.  Light and easy.

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Crab with coconut milk

@ mirandablue

We had this for dinner at home a few nights ago---crabs with squash, string beans and chili peppers cooked in coconut milk.  The crabs were not huge but they were fat and succulent!:p

My contribution to Food Friday hosted b Maiylah

Grilled Tuna Belly

@ mirandablue

Grilled tuna belly at the Harbor View Bistro in MoA-Baywalk.

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Grilled Stuffed Squid

@ mirandablue
Grilled Stuffed Squid @ Jatujak

Squid is referred to by a term related to the Italian "calamari" (singular:  calamaro), which is English has become the culinary name for Mediterranean dishes involving squid.  Calamari is a culinary treat made of squid that is native to Spanish, Italian and Greek cuisines.  It is generally garnished with parsley and lemon, and Italian restaurants often sprinkle Parmesan cheese on top.  In the US, this dish is often served with marinara sauce.  Turkish and Greek culinary traditions pair this dish with cream sauce.

At home, this is how we usually eat squid---stuffed with tomatoes, onions, cilantro, calamansi and olive oil, then grilled over hot coals and served with spicy soy-vinegar dip.

Posted for Food Friday hosted by Maiylah

Walnut Crusted Fish

@ mirandablue

This is the other dish I got at the Cookbook Kitchen in Eastwood---Walnut Crusted Fish with mango sauce.  Unfortunately, I was disenchanted with this dish.  The fish fillet had no distinctive flavor, the breading was too thick, and the walnuts didn't enhance the flavor.  The mango sauce was the only redeeming factor of the dish.  But it looks good, 'no?:p  

 Posted for Food Friday and Food Trip Friday

  

Sinigang na Tanguigue

@ mirandablue

Sinigang na Tanguigue (Spanish Mackerel) served hot in a clay pot.  For non-Filipinos, sinigang is a light soup cooked with a souring agent like tamarind, tomatoes, guava or calamondin.  Aside from fish, pork, beef or shrimps can also be used.  Vegetables are also added such as okra, taro corns, daikon, water spinach, eggplant and yard-long beans.  Green finger pepper is usually added to enhance the flavor.

Posted for Food Friday and Food Trip Friday

Baked scallops

@ mirandablue

Baked scallops, my appetizer at Gerry's Grill in the Manila Ocean Park.

This is linked to Food Friday and Food Trip Friday

Garlic Squid

@ mirandablue

Garlic Squid at Jatujak, a Thai bistro.

Posted for Food Friday and Food Trip Friday

Food Quote: Jelly Fish Salad

@ mirandablue

Cold Jelly Fish  Salad with Century Egg and Sesame Seeds

"I've long believed that good food, good eating, is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."

~ Anthony Bourdain

Posted for Food Quote