Hello, how are you? It's been a while since I posted about cooking, and I've been dealing with a lot of things. If I film myself cooking, I think I might go crazy LOL. I have all the time today, so I decided to document what I cook again, Yehey!
Whenever I cook one of my favorites, I always do my best to make it taste just like how I cook it. I am going to cook pinakbet today, and to make it perfect, I am going to fry fish called tilapia. It has been a while since we ate one because tilapia sometimes has this weird taste to it, so my mom rarely buys one. But I guess the one she bought today tastes good and is fresh.
Ingredients I Used:
Ingredients I Used:
- 1 tbsp. Cooking Oil
- Meat
- 4 Cloves Garlic
- 1 Red Onion
- Ginger
- 4 Tomatoes
- 2 Tbsp. Bagoong (Fish Sauce)
- 2 Cups Water
- 1 Chicken Broth Cube
- Kamote
- Okra
- Pallang
- Thai Eggplant
- Green Chilis
- Small Bittergourd
- Half Cup Cooking Oil
- Fish Sauce
- 4 Tilapia
Let's Cook!
Let's Cook!
In a pan, I added one tablespoon of cooking oil, and then I added the meat in. It is up to you what meat you're going to use.
I cook it until it turns crispy. The crispier, the better.
I added the aromatics like garlic, red onion, and ginger. Sautee them until the fragrance comes out.
I added the tomatoes next.
Cook it until the texture turns into a mush.
And then I added 2 tbsp of bagoong, or you can use fish sauce the clear one and then let it seep into the tomatoes for about ten seconds. I don't know if doing that makes the bagoong less fishy.
Then I added two cups of water.
When the water starts boiling, I am going to add one chicken broth cube.
Then I am going to add the kamote, okra, and pallang.
Then the Thai eggplant, green chilies, and on top is the bittergourd.
Let it cook for about 5-7 minutes or until the vegetables are soft.
This is what it looks like.
Frying The Tilapia:
In another pan, I added about half a cup of cooking oil. Make sure the pan is hot. Then I am going to add two tilapia at a time. Make sure to season the fish with fish sauce and all-in-one seasoning to make it taste heavenly LOL. And then I slice the middle to make the oil fry the inside faster and to make the fish crispier when fried.
Let the tilapia fry. Do not touch it. Let it fry for about 5 minutes, and one of the techniques I do is if the fish doesn't stick to the pan anymore, that is the sign to flip it on the other side.
Plate and serve hot.
Happy eating! :D
Thank you for visiting, see you on my next blog. :D
Please take care of your mental health as well.
I hope you are okay today :))
Please take care of your mental health as well.
I hope you are okay today :))
