👩🍳Today is a fish day in my kitchen with seafood, horse mackerel and mackerel. Horse mackerel cooked in green tomatoes just like “pinaksiw” a few from mackerel I did fried and cooked with string beans and bitter melon the rest I frozen it for another dish. Fish recipes must be freshly prepared and should be on the menu at least once a week. They are rich in omega-3 fat
For frying seafood, I just seasoned it with salt and pepper, then coated it with almond flour and fry it a bit deep fried. Don’t let it too long otherwise the squid will turn just like rubber.
While the small horse mackerel I cooked with green tomatoes, ginger, garlic and vinegar just like “Pinaksiw”. The rest I just fried it and cooked with string beans and bitter melon served with red fried rice for our dinner for two.
👩🍳This dark adobo version uses balsamic vinegar with pineapple seasoned with patis or fermented fish sauce is also tastes the same as the other dark adobo. Of course as usual with soy sauce although the varieties are endless. In the next few weeks, I’ll be showing you some other varieties of my adobo. The last one I shared with you is the pork belly version of this.
👩🍳The important thing about celebrating a birthday is to give thanks for being alive and having a blessed life with caring friends and a loving family. Thank you so much who remembered me on my day, who send me greetings and wonderful wishes both personally, personal messages on the telephone, Facebook, Messenger to all my fellow RTCians, colleagues at work, my YOUTUBE, Twitter, and IG followers, my friends all over the world, my relatives and of course my very own family, grateful here to all of you.😇
👩🍳 This recipe of Adobo is a fantastic addition to our holiday meal. On December 24, we had lunch at our daughter’s flat and I brought this Balsamic Pork Belly Adobo with Pineapple and my version of Chicken Macaroni Salad. Since I have to work at night we decided to have lunch at her place and at the same time we got our traditional exchange gift so with our dogs. Beforehand hubby and I had our breakfast at home with Puto Bungbong not cooked in Bungbong and also Nilupak with cheese on top. Feeling like at home in the Philippines.
For 1000 grams Pork Belly
3tbsps. Olive Oil
half a head Garlic
1 Onion or Shallots
half a tsp. Colored Peppercorns
3 pieces Bay Leaves
1/4 cup Balsamic Vinegar or more according to your preference, I love it a bit sour