Norie

Fish Tacos

This dish is popular in Southern California where I first had it at a fast food chain that specializes in Fish Tacos. I thought it was very good that when we drove to Tijuana, Mexico I ordered it there too but I was surprised that the one in California was a lot better than theContinue reading “Fish Tacos”

Periwinkles

French, English, Australian, European, Asian delicacy. I’ve been ignoring these little snails at the fish markets, especially at the Asian market. I thought they were the same as fresh water snails that sometimes could infect you with intestinal parasites. But one day, for some reason I thought I’d try them. Still a little nervous andContinue reading “Periwinkles”

Sardines

(Canned sardines are usually eaten with pandesal at breakfast) 1 can sardines of your choice 1 small shallot minced 1 tsp. vinegar or lemon juice Salt to taste Dash of Tabasco sauce if you like it spicy Mix them up and sprinkle some salt to taste. Eat it on a toast or with a toast. Continue reading “Sardines”

Fried Fish With Miswa Noodles

I was working at the computer figuring what to cook for dinner when I tasted in my mind a dish I have not had in over 50 years. It was a fish dish that I had when I was just married. My former mother-in-law cooked this in the weekends when we visited them when IContinue reading “Fried Fish With Miswa Noodles”

Tochong Bangus

I have almost forgotten this dish that I loved so much. It is made with pre-fried milkfish or bangus. I don’t have bangus often so I don’t think of this dish either. And if I had the fish, I could think of a hundred ways to cook it and I would not have enough bangusContinue reading “Tochong Bangus”

Sisig Na Bangus

Sisig originated from the Province of Pampanga, north of Manila. Sisig means something sour in the Pampanga language (or dialect). The person or people who originally cooked this and made it nationally popular had in mind to serve the dish to snack on while drinking beer for the sour taste complements the beer. Drinking beerContinue reading “Sisig Na Bangus”

Pesang Isda (Fish)

How would you like to have a bowl of soup with a large head of a fish that seems looking angry and staring at you? We, Filipinos are used to eating this so it doesn’t bother us a bit. In fact we ask for the fish heads from the fishmongers to make soup with. Sometimes theyContinue reading “Pesang Isda (Fish)”

Butterfly Shrimp Fry

This is another favorite and is easy to make. Shell 1 pound shrimp, preferably medium to large but not excessively large, but leave the tails. Devein by slicing all the way or splitting open all the way and stop at the tail. Mix the batter as follows: 1/2 cup flour 1/2 tsp. salt 1 tsp.Continue reading “Butterfly Shrimp Fry”

Butter Fried Fillets of Fish

Swai (Pangasius), Red Snapper or Any Fish Fillet I was not very familiar with Swai fish or Pangasius at first. They are farmed in Asia, specifically Vietnam and Thailand for now, then exported here filleted and frozen in packages and sold at the grocery stores. From what I read about them they are related toContinue reading “Butter Fried Fillets of Fish”

Wonton Soup

Making wonton filling is the same as making filling for the Sho Mai or dumplings with a few more ingredients added. Ingredients for the wonton: 1/2 lb. ground pork ¼ lb. medium shrimp with shells, with or without the heads 1 egg 2 scallions (green onions) chopped 2 more scallions chopped, add the white partsContinue reading “Wonton Soup”