Gabi (taro) and bangus (milkfish) cakes

November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie
Go to page 1 2 »»

Gabi (taro) and bangus (milkfish) cakesIn one of my cookbooks, there is an Irish recipe called family fish cakes made with mashed boiled potatoes and flaked boiled fish. When we go to Chinese restaurants, I often order one of my favorite fried dimsum treats called taro puffs–ground pork and vegetables wrapped in grated boiled taro then deep fried until golden. I said I’d re-define Filipino cuisine, and here is one attempt. A fish and vegetable dish cooked with native Filipino ingredients using a non-traditional technique (meaning this is neither a soup, de-sarsa or deep fried). This is a dish made with boiled and mashed gabi (taro) mixed with flaked boiled bangus (milkfish), chopped bell peppers, onions, wansuy (cilantro) and beaten eggs, then pan-fried in very little oil just until set and golden. I’m just so sick of people talking about the limitations of Filipino cooking. It’s about time we get more creative and innovative. It’s not as if it’s my first time to experiments with ingredients and techniques. Some of my experiments failed (the ones I don’t bother to blog about), others were moderately successful and some others were real hits not just with my family but with dinner guests as well. This dish is now included in the list of hits.

Cooking this dish was even sweeter because I had to do everything myself. While the househelp ordinarily assists with the chopping of the onions (I really don’t like doing that because it hurts my eyes) and the cleaning-as-you-go stuff, she was busy running after one of our dogs who got loose from the leash and decided to terrorize our pet chickens. It took some time before the dog was securely leashed.

Go to page 1 2 »»
September 29, 2004  Print This Post   
Tagged:
You may post a relevant comment.
If you want your own pic to show with your comment, go get a gravatar!

PLEASE READ BEFORE SUBMITTING A COMMENT

Except for personal use, or as legitimate RSS feeds with link back to this page, NO PART OF THIS ENTRY MAY BE REPRODUCED IN ANY MANNER, whether individually or as part of a collection, without the owner's PRIOR written permission. This blog is a FREE service. Help maintain it by respecting the author's copyright.

Some entries have multiple pages. Most recipes are on page 2; others, on page 3 or 4. Click on the pagination links to view them.

Some entries DO NOT contain recipes.

Sorry, I don't e-mail recipes. However, you may opt to receive a weekly summary of recent Pinoy Cook food articles and recipes by using the link on the left sidebar.

Stay updated!

Feed for RSS readers Weekly Newsletter Get recipe updates via Facebook Get recipe updates via Twitter Get recipe updates via Plurk Get recipe updates via Yahoo! Meme

View the archive

November 2009
S M T W T F S
« Oct    
1234567
891011121314
15161718192021
22232425262728
2930  
Mocha puddingMocha pudding
Savory mussel soupSavory mussel soup
Pizza topping on my pastaPizza topping on my pasta
Pork tongue asado fried ricePork tongue asado fried rice
Mashed potatoes and kalabasa (squash)Mashed potatoes and kalabasa (squash)

Conversations