Skip to main content

Salmonite Pinamalhan sa Iba

Salmonite got its name from the its pinkish hue and its among the more attractive local fishes around. It can be cooked kinamatisan with a "sauce" of tomatoes and onions to give it sweet and sour flavour.


The fish when filleted and dried makes a perfect fish tocino. But most of the time, it is cooked pinamalhan at home to bring out the freshness of the fish at the same time enjoy the flesh.


Here's a basic recipe for Pinamalhan nga Salmonite sa Iba


Ingredients
  • 1 kilo salmonite, gutted and cleaned (Cut into half if medium sized or whole if small)
  • 2 cups iba, sliced
  • 1 medium size onion, sliced
  • 1 tbsp. crushed black pepper, optional
  • 5 pcs. siling pansigang
  • 1/2 head garlic, crushed
  • 1 thumb size ginger cut into thin slices
  • Oil
  • Salt
  • Soy sauce, optional 
Procedure
  1. In a pan put garlic, onion, ginger and the sliced kamias at the bottom.
  2. Place the salmonite on top then add the green/red chili, spring onions and crushed black pepper. 
  3. Add half a cup of water and season with salt/soy sauce
  4. Cover and simmer in a medium heat for 8-10 minutes (Or until the fish are cooked).
  5. Let it dry in the pan (with almost no sabaw ) and drizzle with oil. Serve.
The measurements are just guides for a basic recipe. Just follow your taste instincts or just taste what you are cooking to get the flavor you want. Enjoy!

Labels:

Popular posts from this blog

Valenciana

Ilonggos really love valenciana because most if not all have grown accustomed of having it in almost all occasions like fiesta, brithdays, reunions and all other occasions thus I love calling it as the "occasional dish".   Basically, " go, grow and glow " dish, it has the carbohydrates, protein and vitamins and minerals in just one spoonful. And it can come in its simplest form with just malagkit rice, pork, chorizo and bell peppers to some fancy with additions like raisins, peas, chicken, hardboiled egg (just garnish though), etc.  Here's the recipe for Valenciana Ingredients 3 cups Glutinous Rice ( malagkit ) 2 cups Pork, sliced 1 cup Pork, Beef or Chicken  Liver, sliced 2-3 pieces Chinese sausage, sliced 2-3 large red bell peppers, sliced lengthwise 1 cup Green Peas 3 small boxes Raisins 2 pcs.Onion, chopped 4 cloves garlic, crushed salt and ground pepper to taste  2 pcs. pork/chicken bouillon/broth cube
CLICK FOR MORE INFO or RECIPE...

Native Bibingka

There are two types of bingka I've grown up with. First is the flat and "coconutty" ( with lots of buko strips) bingka made famous by the bingkahans in the plazas of Iloilo City especially in Molo and Jaro plus Plaza Libertad. But the most famous is the one in Mohon, Arevalo which gave birth to the popular bingka sa Mohon. Flat bingka from Mohon And second is the one closer to home, in my hometown which before only appears during Semana Santa but now almost year round. This is what we refer to a puto-bingka as it looks and taste like toasted puto. Here's a sample recipe of this Puto-Bingka
CLICK FOR MORE INFO or RECIPE...

Laswa

Mention laswa  and a merry mix of vegetables would come to mind. This is a perfect "realization" of the Filipino folk song "Bahay Kubo" which narrates an abundance of vegetables beside the traditional Filipino hut. Laswa has no definite list of ingredients nor way or cooking as it is just "stewing" available vegetables, not only from the garden, but what's inside your fridge or you bought from the market. It ranges from the simple all vegetable dish to ones having seafood like shrimps, crabs and more. But in the end it all boils ( pun intended ) down to what you prefer at the same time, what is available. Here's a simple recipe for Laswa
CLICK FOR MORE INFO or RECIPE...