Escabeche

Escabeche is one of my favorite dishes from the Philippines. The preparation can vary into many different variations it depends on how you want to taste or prepare it. I am really amazed and at the same time happy because my husband likes it.

Ingredients:

1 whole piece of Tilapia fish (fried and set aside)
1 small bell pepper (green/red)
1/2 cup vinegar
2 cups water
1/2 tablespoon of garlic
1 small piece of ginger (cut into thin strips)
1 small size onion, (finely chopped)
1/2 cup brown sugar
cooking oil
1 small size carrots (cut into strips)
1 tablespoon corn starch
3 tablespoon of tomato paste (optional)


Procedures:
1. Fry the fish until cook. Then set aside.
2. In another pan, saute the garlic, ginger, onion, garlic, bell pepper.
3. Add 2 cups of water and then simmer for 5 to 7 minutes.
4. Put sugar, tomato paste and vinegar, Mix it thoroughly.
5. Make sure that before you add the corn starch that it is already diluted with 1/2 cup of water.
6. You can either pour the sauce over the fried Tilapia or place the Tilapia together with the fish.

Beef Marinated in Oyster Sauce

Well, I almost forgot to make an article out of the dish that I had cooked about a week ago. I found this great recipe from Panlasang Pinoy and I was so amazed with the recipe that I decided to prepare it for our dinner. I made a little change since I cannot find some of the ingredients that were listed.

You will need:

1 pound of sirloin steak (slice thinly)

2 cups of spinach (fresh)

2 tbsp of oyster sauce

2 tsp chili, minced (optional)

1 tbsp of soy sauce

1 tbsp garlic, minced

1 tbsp ginger, minced

1 tsp salt

1 tsp ground black pepper

cooking oil

Procedures:

• Place the meat in a huge bowl. Then combine all ingredients such as oyster sauce, soy sauce, black pepper and salt. Marinate it for 30 minutes or more.
• Sauté the garlic, ginger, chili (optional).
• Then add the spinach and stir fry it. Set aside.
• Fry the marinated meat on the same pan until it turns brown or until it is fully cooked.
• Place cook meat on top of the sautéed spinach.
• Serve hot with rice.