Norie

Bacalao (Salted Cod)

This is the dish that my family usually had on Good Fridays in the Philippines when I was a kid growing up. This dish is influenced by the Spanish and Portuguese and is not the same as the dried fish commonly eaten on Good Fridays by some people who mistakenly call it bacalao. This bacalaoContinue reading “Bacalao (Salted Cod)”

Calamari (Squid)

This recipe is from Jodie, my daughter-in-law who is a chef and served it to my husband and I as an appetizer when we visited her at the restaurant in California where she worked. It was delicious. This is very easy to make if you can find squid frozen in boxes at the grocery store.Continue reading “Calamari (Squid)”

Miso (Ginisa)

It is actually called Ginisang Miso. It is used as a condiment for Pesang Isda. 2 TBS Miso ½ of medium onion, minced 1 large piece of garlic, smashed and minced 1 Roma tomatoes, diced oil Note: You can use canned garbanzos (chickpeas) pureed in a blender in lieu of miso. I haven’t found FilipinoContinue reading “Miso (Ginisa)”

Salmon-Pan Fried

This recipe is for about 1 ½ pounds of salmon fillet. I sliced it in half for 2 generous servings. Ingredients: Salmon fillet with or without skin Salt, pepper 2 TBS Lemon Juice squeezed from fresh lemons (save some thin slices for garnish) 1 TBS Olive oil 1 TBS Butter (salted) cut in fourths GarnishContinue reading “Salmon-Pan Fried”

Smoked Salmon

Brine: Dissolve ¼ cup salt and ¼ cup sugar in 4 cups water. Put the salmon in a container to fit the fish fillet. I cut the fillet in half to fit in a plastic container. Pour the brine and make sure all the fish are submerged. If they are floating, consider weighing them downContinue reading “Smoked Salmon”

Pork Sarciado

(Similar to Pork Menudo, Pork Guisado, Pork Mechado or Pork Afritada) To be honest, I don’t know the difference between sarciado, afritada, mechado, guisado and menudo. To me they are very similar except for the additions or subtractions of some ingredients like potatoes, carrots, bell peppers, peas, etc. I think basically, the names are interchangeableContinue reading “Pork Sarciado”

Cucumber Salad

This salad is a great accompaniment to a lot of dishes, especially fried fish. 1 or 2 cucumber, peeled and sliced or diced with seeds removed 1 tsp. salt 2 tsp. sugar ¼ tsp. black pepper ¼ cup vinegar Prepare the cucumber and put in a bowl. Sprinkle the salt and sugar and mix thoroughlyContinue reading “Cucumber Salad”

Crawfish Étouffée

Shrimp Étouffée (Pronounced Eh-too-fey) This is a Cajun dish, a traditional New Orleans food. Cajuns are Acadian French ethnic group living in the lower state of Louisiana. This is one of the popular dishes and favorites of the Louisianan of French descents and has spread to the eastern Texas border. Etouffee means smothered in French.Continue reading “Crawfish Étouffée”

Easy Shrimp Alfredo

Ingredients: Cook the pasta according to package. Drain and set aside. Heat the olive oil and butter in a skillet until butter is melted and bubbly. Do not burn. Sauté the garlic until fragrant or a few seconds. Drop in the shrimp and sauté until pink and curled. Add the Alfredo sauce and the pasta. Continue reading “Easy Shrimp Alfredo”

Sarciadong Isda

(Or Fish Sarciado) Most Filipinos make this sauce with beaten eggs, almost like a Ranchero omelet but a little runny. I never liked it with eggs so mine has no eggs and I like it almost dry when the tomatoes are cooked very well. The tomatoes are cooked almost like a tomato puree consistency exceptContinue reading “Sarciadong Isda”