This time I decided to stick with filipino dishes:
- Chop suey (vegetable stir fry with pork and quail eggs)
- Giniling (ground pork in tomato sauce with carrots and potatoes)
- Paksiw na Bangus (milkfish in vinegar-like broth)
- Galungong (fried fish)
- Adobong Pusit (boiled squid with tomatoes, simmered in its own ink)
- Squid fritters (fried breaded squid)
- Relyenong Bangus (milkfish stuffed with fish meat, tomatoes, carrots and raisins)
I was only able to take pictures of four of the dishes:
Chop suey:
Relyenong Bangus (i wrapped it with aluminum foil):
Paksiw na Bangus:
Adobong Pusit:
The "paksiw" didn't turn out right. I mistook how I was supposed to cook it -- proper way is on a wide pan, with the water-vinegar at shallow levels -- NOT in a pot with the fish entirely submerged in the mixture.
But I am pleased with the relyenong bangus. I mean, 'stuffing' a fish isn't exactly a normal kitchen activity. It was exciting. But I won't be doing it again anytime soon.
Now I'll be enjoying these creations in the days to come.
I'll post again soon, hopefully if I'm not overcome with food poisoning. ;)
