Kinilaw

Kinilaw or Kilawin means to cook in vinegar. Kinilaw is a Filipino way of cooking that relies on the sour agent of calamnsi or vinegar to cook the raw fish.

Ingredients:

1 kg skinned fresh tanigue or sea bass, must be cubed into bite size pieces

1 cup of kakang gata (coconut cream)

2 tbsps finely minced garlic

2 cups white vinegar

6 tbsps calamansi juice

1 cup red onion, sliced thinly

3 tbsps, ginger, finely minced

green peppers, sliced

salt and pepper to taste

Procedure:

Wash the fresh tanigue or sea bass fillets and remove any remaining skin and bones.  Cut into one-inch cubes. Place in a  bowl and sprinkle with salt and pepper. Mix well.Pour in the vinegar and mix well.  Marinate fish in vinegar for at least 40 minutes to 2 hours in the refrigerator.

Drain the fish and mix well with calamansi and all other ingredients. Then chill for another 20 minutes. Pour in the coconut cream, mix well and serve cold.

#SaborDelCaviteños : Antigu Cumida

Aside from BACALAO....

Antigu tu Caviteño si sabi tu esti mga vianda esti pati quilaya ta cusi o ta pudi tu cumi quilaya ta cusi el tu mamang o aguela na casa 

#LutongCavite #SaborDelCaviteños

Lady Christine's Baby Back Ribs

Resto Name: Lady Christine's Baby Back Ribs
Location:  SM Bacoor
Type: American
Average Price Per Dish: P150-P500

Decided to finally try this resto for lunch one fine day after roaming around the mall. I ordered their mini meal.

Mini Ribs Meal with Apple Pie - P159

This is my first time to try an iced tea that taste like beer. Its not even sweet.

The slab is a bit tough and difficult to slice using merely fork and spoon that I ask the waiter to bring me a knife. Even with a knife I have a bit difficulty slicing especially the outer part. The outer portion is a bit burned in taste even it's not burned. I wish there is more bbq sauce or they have a bottle of sauce just like in Racks.

The additional item I paid for failed me. I would like to call this more as cinnamon pie than apple pie, why? There are only around 4-5 small pieces of cubed apple but loads of cinnamon flour sauce inside plus its very sweet. 

Overall left the resto in full tummy but my tastebuds is not satisfied.

On a positive note, I love the country ambiance of the resto.

 

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Food – 1.5 stars
Service – 4 stars
Ambiance – 5 stars
Value – 3 stars

OVERALL RATING – 3.375 stars
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Doon Po Sa Amin, Cavite Bisitahin

This is an entry to the 6th Doon Po Sa Amin Community Mapping Competition presented by Smart Communications, Inc.

MTV Title: "Doon Po Sa Amin, Cavite Bisitahin"

Not in high quality but kudos to the effort in creating this Cavite City music video.

Maligayang araw ng Cavite City !!! 

Crispy Milkfish Fillet with Mango Salsa

This is my own milk fish recipe which I paired with mango salsa.

For Crispy Milkfish Fillet

Ingredients:
1 pack Sarangani Bay Prime Bangus Fillet (500 grams)
1 pack Crispy Fry

Procedure:
1. Defrost bangus back fillets and slice into fingers or sticks. Include the skin if desired, but it can also be removed.
2. Dredge fish fingers in Crispy Fry.
3. Fry until crisp and golden brown.
4. Remove and set aside on paper towels to drain off excess oil.


For Mango Salsa

Ingredients:
3 ripe mangoes, diced
1 medium red bell pepper, chopped
½ cup chopped red onion (optional)
¼ cup packed fresh cilantro leaves, chopped
1 large lime, juiced (about ¼ cup lime juice)
salt to taste

Procedure:
In a serving bowl, combine the prepared mango, bell pepper, onion and cilantro. Drizzle with the juice of one lime and mix well. Season to taste with salt. For best flavor, let the salsa rest for 10 minutes or longer.