Faixas de peixes cozinhadas, 2 versões
Dois pratos de peixes cozinhados para o jantar última segunda-feira. Cozinharam ao mesmo tempo em duas cremalheiras separadas do steamer. É uma experiência em quanto os dois pratos diferentes podem provar com a adição/omissão de um ingrediente ou de dois.
O vinho do arroz foi adicionado ao primeiro e omitido no segundo. O primeiro garnished com folhas da cebola, o segundo com cilantro. Pessoalmente, eu gosto da segunda versão melhor mas aquela pôde ser porque eu sou parcial ao cilantro.
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Gabarito
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- on 'Pork steak'
- on 'Tequila Pork Loin'
- on 'Tequila Pork Loin'
Tequila Pork Loin
Yesterday, Sunday, like every Sunday, was my husband’s turn to cook. After much heckling, he finally decided we deserved more than fried Spam and eggs. He finally decided too that it was about time he tried a recipe from a cookbook that I bought for him last year. He had the book in the car for the past week so that at any time he could sneak in a trip to the supermarket, he could check the ingredients he would need.
Tequila Pork Loin is from Tucker Shaw’s Gentlemen, Start Your Ovens: Killer Recipes for Guys.
Gindara fillets in coconut cream
I intended to grill the gindara over the weekend. But I got up so late, forgot to thaw anything from the freezer overnight and the kids would be home for lunch. They spent the morning preparing for the school fair and we will all be there later in the afternoon. So, there I was, sipping my first cup of coffee for the day at 11.45 a.m. and the kids were due home in about 30 minutes… (Believe it or not) The kids were home no more than five minutes before lunch was ready.
Char sui (Chinese barbecue sauce)
My husband came home last night with a kilo of pork tenderloin and I knew I was going to cook them a la Chinese asado. You know, the thinly sliced pork served as an appetizer in Chinese restaurants. These reddish rimmed and highly seasoned meat is served as a stand alone appetizer or as part of the cold meat platter. In the latter case, it is served with duck or chicken, pickled seaweeds, century eggs and suckling pig.
The marinade for the pork is called char sui sauce. You can buy char sui sauce in jars or you can make your own.
Ikan Moolie (fish in coconut gravy)
Rich and spicy, this dish might look like fish curry but it isn’t. It has no curry powder although turmeric, one of the spices that make up curry powder, is an ingredient and responsible for the bright yellow hue. Any white fleshy fish can be used. I suggest tilapia, dory, river cobbler, snapper (maya-maya) or grouper (lapu-lapu). The fillets may be cooked whole or cut into smaller portions.
Cooking time is less than 30 minutes.
Pinatisang bangus (milkfish soup with fish sauce)
My fifteen-minute fish soup made with boneless bangus belly fillets, shallots, tomatoes, garlic and onion leaves. It went into the kids’ school lunch boxes.
There is much confusion about the nature of shallots as the name is often interchanged with scallions. In Southeast Asian cooking, shallots refer to small red onions; scallions are the onion leaves. In Filipino cooking, shallots are sibuyas Tagalog (Allium ascalonicum) which would make them “authentic” shallots as being one of the two species of the Allium plant that are considered true shallots.
