Baliwag Sinigang na Ulo sa Miso

The food court is one of my go-to places every time I can't figure out what I want to eat. Sometimes I crave for food that restaurants not even in fast- food chains can offer. For years now, I go to Baliwag for a heavy meal that's Filipino inspired, with the sabaw (soup), rice and big portions combined. Everything is there. Even with my kids, they always find something delicious and healthy from Baliwag.

I particularly love their Sinigang na Ulo sa Miso. An order costs around 99php and that includes a cup of rice. But once you see the large bowl of this viand, a diner will definitely go for another round of rice.

Baliwag's Sinigang na Ulo sa Miso reminds me so much of my dad's version that's why I love it. A sip of the soup makes me forget that I'm in a food court and suddenly, there's this feeling like I never left home.

A large bowl contains half of the Maya-maya fish head and lots of fresh Mustard leaves. For lunch today, after running some errands, my husband asked me if I want to eat in a "more formal restaurant" I said no because I want to check the food court and luckily, they have Baliwag. I was so full. My day was made special sharing a bowl Sinigang na Ulo sa Miso with my other half and... 2 cups of rice.

All- Natural Food in Baler, Aurora

If there will be a reason why my family will want to have a property in Baler... aside from the beaches, food is a big factor, everything in Baler is all- natural/ organic. It's a big blessing to have a friend from Baler. Every time we go there, we're served with home-cooked food from breakfast, lunch to dinner.

Upon our arrival, a local fisherman and his wife with their fresh catch paid us a visit. Who wants fresh Tanigue?! In Manila, a kilo of Tanigue costs from around 280-300+php and it's not as fresh anymore.

Aside from 2 big Tanigue's, the fisherman also brought some small fishes. The farm we stayed in is just 5 minutes away from the ocean, so imagine the freshness of these fishes they delivered to us that day. In the evening, our host grilled slices of the Tanigue for dinner and paired it with Pako Salad (Vegetable Fern Salad).

Pako is another organic vegetable that's very abundant in Baler, Aurora. It's by luck to find fresh Pako in Manila. Pako grows along "clean" riverbanks or sapa. The tips are often blanched then used for salads or to match with any Filipino viand.

Pako is one of the food I enjoyed when we were in Baler. As a matter of fact, I bought 6-7 bunches at the Baler market. It survived our 6 hours of travel back to Manila. Aside from fishes and vegetables, Aurora Province also offers a vast variety of seafood. During our 2011 visit, my husband and I was already at the Baler market as early as 6am picking and buying fresh squid to be taken home. Same with mangoes and other fruits like watermelon.

Other things that can be very useful in cooking which you can find in Baler is coconut vinegar or sukang tuba, red/salted eggs, rice, potatoes and onions. Life in Baler is very healthy because processed food is not part of their lifestyle. Not a fast- food chain around.

When in Baler, it's either you eat at the only 5 star hotel in Sabang beach, dine at the small eateries by the beach,  rent or get a house where you can cook the fresh ingredients you bought from the market and enjoy healthy home-cooked meals throughout your stay.

Honey- Glazed Dory

I have been in low on cooking dishes recently. It's not easy to get sick and still work around the house. That's why I keep my freezer and my pantry full, so anytime I can still cook something fresh and worth sharing. A few days back, I prepared this wonderful dish.

Dory Fish is one of my favorite fishes because of its creamy flavor. It's easy to cook and it can go with any kind of fish dish.

 Ingredients:

• 2 whole dory fish fillet
• 1/4 lemon
• 2 tbsp olive oil
• 3 tbps honey
• 2 tbps chopped onion leeks or scallions for garnishing
• salt and ground pepper to taste

How To: 

• Sprinkle lemon juice on both sides of the fish
• Season dory fish fillet with olive oil
• Season both side of the fish with honey
• Season with a little salt and pepper
• Bake for 15-20 minutes at 200°C
• Garnish 

It's perfect with potato wedges or potato chips.  Enjoy!

Fish Fillet With Honey- Glazed Mushrooms

Ingredients:

• Fish Fillet of your choice (sliced)
• 2 cups chopped mushrooms of your choice 
• 5 cloves garlic (minced)
• 1 tbsp chopped parsley
• 2 to 3 tbsp honey
• Cooking oil for frying
• salt and pepper

Coating:

• 2 eggs
• 1 cup all purpose flour
• 2 cups bread crumbs

How To:

• Season fish with salt and pepper
• Coat each fish fillet as follows: Dip in beaten eggs, flour, beaten eggs, breadcrumbs. Set Aside.
• Heat cooking oil then pan fry fish until golden brown. Set Aside.
• In a separate pan, saute minced garlic until golden brown.
• Add chopped mushrooms and stir for a few seconds.
• Add honey and and chopped parsley, then mix everything well, simmer for a few seconds.
• Top honey-glazed mushrooms on prepared fried fish.

Ready to serve.

Thursday Breakfast: Tinapa at Sinangag

Tinapa: Smoked Fish
Sinangag: Fried Garlic Rice

Favorite breakfast meal of most Filipinos. The smoked fish can also be served with cane vinegar. I like mine with tomatoes and white onion.

I was originally planning to cook spam and eggs for breakfast today. I seldom cook dried fish or smoked fish for breakfast, my husband isn't really a fan of it. My son... he's learning to love it now. This morning, I made a quick visit to the market. I was one of the early birds so I was able to buy fresh Tinapa. The smell was not only tempting but it was inviting as well. When I got back, I immediately prepared Sinangag which has been the perfect match, some tomatoes and onions on the side.

Grilled Pompano Fish

First of all, I didn't know that Pompano Fish or "Pampano" as to what we call it here in the Philippines, is considered a delicacy. Being one of the richest and tastiest marine fish in the world. It is a silver fish with a body that is somewhat flat. You can view -fresh Pompano Fish photo- by going to the link highlighted, since I wasn't able to produce my own photo of the fish fresh.

One of the things I enjoy having a father who travels a lot, is being able to try extraordinary food or ingredients that he takes home coming from different provinces. On my last visit to my parent's house, my dad gave me a coco vinegar mixture which he made. Aside from that, he also gave me a big Pompano Fish to complete a meal.  At first , I didn't really know how will I serve the fish. Stewed, steamed, fried, grilled or even baked. I wasn't familiar with it, but I was advised that Pompano is best served fried or grilled. For lunch today (Monday), I got parts of the fish for fillet. Then, the remaining was still seasoned for grilling. Pompano fish is being sold in wet markets here in Manila for the price ranging from php200-280 per kilo.

On both sides of the Pompano fish fillet, drizzle it with olive oil, then season with salt, lemon juice or calamansi juice then slices of ginger. Get your grill ready and start cooking! Served my Grilled Pompano Fish with my dad's special coco vinegar mix and hot rice.

Baked Fish With Creamy Mushroom Sauce and Olives

Ingredients:

Fish Fillet of your choice. (I used 2 chunks of Dory Fillet)

4 tbsp Extra Virgin Olive Oil

1 tsp rosemary

1 pouch Cream of Mushroom

10 pcs button mushrooms chopped

10 pcs pitted green olives chopped

5 cloves garlic minced

1/2 cup fresh milk

2 1/2 tbsp flour

1 tsp butter

salt and pepper to taste

How To: 

* dissolve Cream of Mushroom in tap water as instructed  in the packaging.

• Grease baking dish with EVOO (a healthier option than cooking spray or butter)
• Set fish fillet, then season the top part with EVOO, rosemary, chopped olives then salt and pepper
• In a sauce pan, saute minced garlic in 1 tsp butter until light brown.
• Add chopped mushrooms and stir for a few seconds.
• Add Cream of Mushroom mix dissolved in tap water, simmer for about a minute.

* Mix 2 1/2 tbsp flour in 1/2 cup milk blend well

• Add flour and milk mixture in the sauce pan with the cream of mushroom.
• Simmer in low fire and until the sauce is thick.
• Pour sauce over fish fillet.
• Top with Parmesan Cheese.
• Bake for 20-30 mins at 350 degrees.

Serving: 3-4

Baked to perfection. It was very rich and creamy. The smell of the chopped olives and rosemary combined will make you drool. The fish was firm on the outside but so soft with every bite. You will recognize every flavor that came from all of the ingredients.

Lemon-Tarragon Fish Dory

Aside from Basil, Tarragon is one of my favorite herbs. For my mom, this is her favorite. I practically grew up with it. My mother taught me the first dish that involved herbs, one of them is: Tarragon Chicken. As we all know herbs like Tarragon are one of the best substitute if we want to eliminate salt completely. Experts, have them delivered fresh everyday, that may require a good auto transport. Others, grow their own herb garden. Either way, dried or fresh it doesn't matter.

Tarragon is one of the four fines herbs of French cooking, and particularly suitable for chicken, lasagna, fish and egg dishes.-source-
Since it's hard to find fresh Tarragon in the market today, I opted to buy the usual dried Tarragon. Here's another easy- healthy recipe for you.

Ingredients:

•  Dory Fish Fillet
•  Extra Virgin Olive Oil
• 1 tbsp dried Tarragon or fresh
• 1 lemon chopped into quarters
• Ground pepper

How To:

• Drizzle both sides of fish with olive oil
• Squeeze lemon on each side
• Season with Tarragon and Ground Pepper
• Heat 1 tsp of Olive Oil in Frying Pan
• Cook each side of the fish for 2-3 mins

Servings: Good for 2-3

ENJOY a HEARTY MEAL♥!

Food Trip Friday--- Tinapang Galunggong

Between the 3 of us in the family, I'm the only one who enjoys eating Tinapa or any dried fish. Come to think of it, I'm allergic to any of its kind. Any dried fish. I get itches on my neck. But what the heck! It's really good, especially with chopped tomatoes and onions, or some vinegar with minced garlic. Yum!

Tinapa is called Smoked Fish in English. It is a process in which fishes are preserved through the process of smoking. It can be done with any fish of your choice. But we prefer Milkfish the most.

Food Trip Friday

Steamed Lapu-Lapu

Lapu-lapu fish is the Grouper fish of the Philippines. This dish is seasoned with mixed flavors. Fish steamed and drizzled with seasme oil, fish sauce, salt and pepper. Topped with chopped chives and Kintsay leaves.

Pinaksiw Na Bangus

Commonly known as Fish cooked in vinegar. This is another dish the old-fashioned Filipinos love. Old-fashioned if I may say, because I noticed that the modern day kids, doesn't really like the taste or feel of this food. With all the fast food and street food branching out, the healthy ones are being set aside.

It is a healthy dish. The main ingredients are: Vinegar, Ginger, Water, Garlic and Fish of your choice. It is best with Milk Fish (Bangus), I enjoy eating it for breakfast. I add some greens too. Like, Bitter Melon (Ampalaya) Chilli Leaves or Eggplant slices.

Perfect for the Lenten Season.