Tag Archives: Philippine cooking

#321 Escabeche

Escabeche or the Philippine variant of escabeche is similar to the typical Mediterranean dish of poached or fried fish that is marinated in an acidic mixture before serving.

The Pinoy escabeche is derived from Spanish dish which is also common in the former Spanish colonies in America. In the Philippines meaty white fish is often used for this dish which has sliced carrots, onions, red bell peppers, and a vinegar marinade as the chief ingredients.

Escabeche has become a classic in the Philippine dinner table with various variations depending on place or availability of ingredients. But the typical sweet-sour taste remains, although the vegetable garnishing can range or differ depending on the creativity of the cook. From tilapia to Lapu-Lapu fish, a range of meaty white fish is suited for this easy-to-cook but flavourful dish. The fish may or may not be deboned, but increasingly using boneless or the fish filet version of escabeche has gained popularity.

 Bon appétit!

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#127 Adobong Kangkong

Adobong kangkong (water spinach) used to known as the poor-man’s spinach in the Philippines probably because the plant thrives in swampy waters.

Adobo is a Spanish type of meat stew that is popular in the Filipino kitchen but adapted with a Filipino twist, i.e, the generous use of garlic that adds a tastier nuance to the Filipino adobo. Adobong kangkong also uses the same ingredients of the adobo stew such as onions, garlic, soya sauce, vinegar and bits of pork (optional). For those with a taste for spicy meals, hot siling labuyo or peppers can be added to the cooked kangkong. Fried garlic bits can be used as topping or garnish.

Today, the lowly kangkong is now served in maintstream restaurants. Best eaten or served with steamed or fried rice, adobong kangkong is a favorite of many Filipinos and even non-Filipinos familiar to Philippine cooking.

Bon appetit!


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