Mely's Kitchen Bangus Paksiw

Paksiw is a cooking process in the Philippines using vinegar. Milk fish paksiw is my favorite specially the belly part, oh so yummy! I added a little soy sauce for a darker color of the fish.

Ingredients:
1 medium size bangus ( sliced and cleaned)
1/2 cup vinegar
1 tablespoons soy sauce
1/2 cup water
1/4 teaspoon black pepper ( crushed)
some chili finger (siling haba)
thumb size ginger
1 small onion
2 cloves garlic
salt to taste

Procedure:
1. In a pot put all the ingredients except the water then allow to boil, when boiling reduce the heat and simmer  until the fish is half cooked.
2. Add the water and continue to boil until the fish is fully cooked.
3. Serve it hot with extra rice.

Tosilog

One of the popular breakfast combo in the Philippines among "silogs" is this one, "TOSILOG" composed of
Tocino=TO - this is a sweet cured meat, it can be beef, pork or chicken.
Sinangag=SI- Filipino term for Fried Rice
Itlog= LOG - Filipino term for egg

My nephews and nieces love this combo, once in a while they can have it.
This is very easy to prepare, just cook the tocino and set aside.
Make fried rice and fried some eggs then arrange everything in a platter and serve.

Baked Scallops

 

A delicious delicacy that will make you want for more. Scallops are one of the best sea foods, a little expensive but it's worth it.

Ingredients:

6 pieces scallop ( boiled and ready in half shell)

1/2 cup flaked or grated mozarella cheese

1/2 cup mixed boiled vegetables ,diced( carrot, potato and green peas)

salt and pepper to taste

Fresh scallops

Procedure:

1.Top each scallop with mixed vegetables, salt, pepper and cheese.

2. Pre-heat the oven and bake the scallops for 15 minutes at 180C.
3. Serve and enjoy.

Adobong Itik

Duck meat is one of the yummiest meats that can be cooked into adobo. Meaty and succulent, I added  Sprite to really enhance the flavor and help in tenderizing the meat.

Ingredients:
1 whole duck ( cleaned and sliced to your desired size)
3 cloves garlic
1 onion
1/4 cup vinegar
1/2 cup soy sauce
2 cups sprite
1/4 teaspoon ground pepper
salt if needed

Procedure:
1.Saute the garlic and onion then add the duck and continue to saute until the pinkish color is gone.
2. Add the vinegar, soy sauce and ground pepper then simmer until the soy sauce color is evenly distributed in the meat, then add the Sprite and bring to a boil then simmer until the meat is tender.
3. Add salt if needed, when the meat is tender turn off the heat.
4. Serve it hot with rice.