Fried Fish Escabeche Filipino escabeche is a sweet and sour sauce that is poured over fried fish. Many Spanish influenced countries have their own variations of the escabeche dish. Hispanics from Mexico also call a kind of pickled Jalapeno peppers that are cooked in oil, vinegar, carrots and onions that they call “en escabeche”. ThereContinue reading “Escabeche (Sweet and Sour)”
Tag Archives: Filipino-Chinese
Tokwa (Fried Tofu)
Fried Tofu or Tokwa is not a Filipino original. The Chinese are still the ones that process the Tofu that are sold in small bricks in the markets in the Philippines and here. Somehow their formula for making the tofu from soybeans is still a passed down family secret even though there are many thatContinue reading “Tokwa (Fried Tofu)”
Kangkong with Tofu in Oyster Sauce
This is similar to plain Kangkong in Oyster Sauce but with the addition of Tofu and minus the ginger root. Ingredients: Kangkong (a plateful of stem/vine pieces and separated leaves) ½ brick Firm or Extra Firm Tofu 1 TBS Oyster sauce 1 TBS Soy sauce 2 cloves garlic minced 1 shallot sliced or ¼ cContinue reading “Kangkong with Tofu in Oyster Sauce”
Kangkong in Oyster Sauce
Ingredients: Combine oyster sauce, Hoisin sauce, soy sauce, Aji Mirin or sugar, and the Shaosing wine in a small bowl and set aside. Wash kangkong very well. Separate the leaves from the stem and stalk. Cut or snap the tender stems and stalks to about 2 inches. Heat about ½ cup water in a wokContinue reading “Kangkong in Oyster Sauce”
Pickled Radish
Call it pickled, call it salad or even fermented radish but this is so good as a complement to any fried fish and seafood or any fried food. Daikon or white radishes are a lot better and easier to prepare than the ordinary red radishes. Shave the outer skin of a small white radish andContinue reading “Pickled Radish”
Lomi (Pancit Lomi) with Quekiam
Here is another kind of Pancit that is popular in the Philippines that was a take off from Chinese noodle dishes. Since the name “Lomi” is similar to the American Chinese noodle dish Lo mien or Lo mein, I wonder if Lomi is really Lo mien, Filipino style? Possibly, except the method of cooking andContinue reading “Lomi (Pancit Lomi) with Quekiam”
Kikiam, Kekiam or Quekiam
(No set spelling or articulation because it was a Chinese word) Kekiam is not a dish by itself but is used in dishes or added to dishes like Pancit Lomi (find recipe in Noodles), and soups like Mami, or some noodle soups. However, it can be made into balls and fried, which can be eatenContinue reading “Kikiam, Kekiam or Quekiam”
Pancit Canton
Pancit Canton is another kind of pancit that was introduced eons ago by the Chinese immigrants from Canton, China to the Philippines, thus named it Pancit Canton. It is cooked or garnished traditionally with meat like shrimp or shredded chicken but I made it without any meat so it would be fitting to serve toContinue reading “Pancit Canton”
Pancit Molo (Soup)
The original Filipino-Chinese version of Wonton Soup It is called Pancit even if it doesn’t have any noodles in it because it uses egg noodles dough but not extruded as noodles. It is rolled out and cut as for dumpling wrappers. Molo is a place in the province of Iloilo in the Philippines where itContinue reading “Pancit Molo (Soup)”
Tofu and Cabbage With Salted, Fermented Blackbeans
Tochong Repolyo This dish is a takeoff from a dish with tofu and pork or fish. I think it was called “Tochong Baboy”, which is pork for baboy. But my son and his wife and all my kids are into the vegetarian fad these days that they won’t eat any meat or traces of meatContinue reading “Tofu and Cabbage With Salted, Fermented Blackbeans”
Kusina ni Norie 