Kinilaw na Tanigue, my dear readers, is a term used in the Philippines for cooking seafood, usually fish, in acetic acid. One may use vinegar, lime or calamansi or a combination of those in preparing the dish. To reiterate, there is no heat involved in this kind of cooking. Read on to get this one …
How to cook Kinilaw na Tanigue (Raw Fish recipe) Read More »
Pinangat na isda is a dish common to many Filipinos. Some cook cod stew in vinegar; I sometimes cook them in tomato and dried bilimbi (or kamias), another pangat version; but if the ingredients wouldn’t permit, CookingLikeAPro can always go with a simple baked fish in tomato broth, just like the dish below. Cooking pangat or pinangat na …
Cooking Pangat na Isda sa Kamatis (Baked Fish Recipe) Read More »
Sinanglay is a tilapia recipe that hails from the Bicol Region of my beloved Philippines. It’s a dish where the fish is wrapped in vegetable leaves while it bathes in creamy coconut milk, under a bed of long green beans (sitaw). Being a native to Bicol, expect spice and heat in this dish’s rich sauce. …
How to cook Sinanglay (Tilapia Recipe) – 12 steps Read More »
Paksiw na isda is one of the known recipes in many homes in the Philippines. It may be cooked in different ways, too. In fact, I’ve shared with you one way of cooking paksiw in a separate post. Let me show you another easy way of cooking fish paksiw recipe at home. Cooking Like A Pro used …
Best way to cooks Yellowtail Paksiw – Easy Recipe Read More »
