Char-grilled hito (cat fish) dipped in bagoong (fish sauce), calamansi & labuyo (hot chili peppers)

The dish also contains long string beans (sitaw) with its young tops included, saluyot, and broiled milkfish (inihaw na bangus). Inabraw is an Ilocano way of cooking veggie with fermented fish paste (bagoong isda) without any sauteing as opposed to pinakbet.

Mangantayon!
Now you know how to say eat well in Iloco

Fried mackerel and mini cod fillets paired with kimchi & curry rice. Interesting to note that the “mini cods” or bacaladilla in Spanish are possibly blue whiting.

Here is another fish recipe for you:

Ingredients:

• “Mini cod” fillets or locally known as Bacaladilla (Blue whiting cod)
• Mackerel fillet (also known as Caballa here in Spain)
• Kimchi (available at Korean or Asian food shops)
• Hierbas provenzales (Albahaca, Orégano, Romero, Tomillo, Ajedrea & Mejorana)
• Olive oil
• Salt & Pepper

Procedure:

1. Season the fish fillets with herbs, salt & pepper.
2. On medium high heat, pan-fry with a little olive oil skin-side first.
3. Using a frying spatula, apply a bit of pressure to the skin-side so it lies flat on the pan. Doing this turns the skin crispy brown.
4. Flip to cook the other side for 2-3 minutes
5. Plate it and drizzle with vinegar or squeeze a slice of lemon

Enjoy this easy recipe with curry rice & kimchi as a side dish. Happy cooking & kain na!

By the ways, this is an entry via Flickr.

Last night while watching No Reservations Techniques episode, I told myself that I should make my own burger patty. Earlier today I’ve made my first attempt:

Not that bad I think. Here is the view from the back:

Though I’ve enjoyed it very much, there are still things that can be done to improve it. I will post the recipe in the next attempt. Stay tuned!

Typically here in Madrid, the eggs are broken, literally when they serve it, in front of you!

Ingredients:

• 2 Eggs
• Chorizo Iberico de Bellota (or any chorizo of your choosing); sliced not so thinly
• Asparagus (or any greens you like)
• Onions
• Garlics
• Olive oil
• Salt & Pepper
• Paprika & Parsley (for garnish)

Procedure:

1. Sauté onion & garlic in olive oil
2. Throw in the chorizo; let it sizzle until it change the color of the oil
3. Add in the asparagus; sweat it and turn off stove
4. Season with salt & pepper
5. Now this is the part we “break” the eggs. While the pan is still on the stove, break and put the whole eggs on top. Using your wooden spoons, break the eggs however you like (this is where your creativity and mood kicks in!). As soon as you are done, plate it right away!

Garnish with paprika (I like the pimentón picante) & parsley. Drizzle with extra-virgin olive oil. Serve with a crusty bread such as Chapata

Happy cooking & Kain na!

The closest fish I can find here in Madrid for this recipe is the Caballa or the Atlantic Mackerel. Well, at least it is a mackerel.

Ingredients:

• Caballa (Mackerel)
• Garlic
• Mushrooms
• Pimiento de Padrón (green chili pepper)
• Soy sauce (naturally fermented)
• Lime juice or cider vinegar
• Ginger
• Laurel (bay leaf)
• Olive oil
• Hierbas provenzales (Albahaca, Orégano, Romero, Tomillo, Ajedrea & Mejorana)
• Salt & pepper
• Pimientos del piquillo, for garnish

Procedure:

1. Cut the mackerel in halves then rub with hierbas provenzales. Set aside.
2. In a pan, mix the soy sauce, lime juice, garlic, ginger, laurel, olive oli, salt & pepper
3. Put the mackerel in the marinade and cook in medium-low heat
4. Slow cook until the liquid is reduced & add the mushrooms and chilis
5. When the marinade has been reduced, it will start to sizzle. Let it fry until the skin of the mackerel is crispy.

Garnish with pimientos del piquillo & drizzle with extra-virgin olive oli. As always served with steamed rice. Goes well with beer.

Happy cooking & Kain na! (now you know how to say “Eat Well” in Tagalog)

Ingredients:

• Beef tenderloin, cut into strips
• Broccoli
• Red bell peppers
• Onions
• Garlic
• Soy sauce
• Cayenne pepper
• Olive oil & sesame oil
• Salt & pepper

Procedure:
A wok is ideal for stir-frying but the regular pan will do but make sure it is smoky hot when you start. In rapid succession, all must go but here is the sequence:

1. First, in olive oil, the garlic & the beef strips, season right away with salt, pepper & cayenne
2. Throw in all the veggies, onions, bell pepper, broccoli
3. Add the soy sauce and drizzle with a little sesame oli

Super important: do not overcook. Serve with rice or noodles.
Happy cooking & eating!

That was my initial plan but end up with this

The reason is that I didn’t have the wrappers so I will just do it some other day when I find where to buy it here in Madrid or perhaps learn how to make it.

Recipe: Stir-fried Mung Bean Sprouts

1. Heat the wok or pan and the oil. Saute 2 gloves of garlic and a pinch of chopped ginger.
2. Throw in all the vegetables and the soy sauce.
3. Season with salt & pepper.

Serve it with fried fish and steamed rice.

P.S. I saved and planted the seeds hoping it will grow. Just hoping…

I brought pancit over that lunch. It was really special because I used fresh shrimps. I brought more for my mates and I am so pleased that they liked it.

They asked me about the recipe and I told them, and suggested that it is great con sardinillas.

Well, I always knew that there is more life after work but I will certainly miss them over breakfast, coffee, lunch and afternoon coffee or tea. And kebabs during Thursdays…


As I write this post, I needed some real comfort and eggs as always won’t fail me. Ever…
So I whipped up an omelette.

Cured bacon, cured cheese, red onions, parsley and toasted wheat bread slices.

I’ve finished the hearty meal and felt good but not better.

Here are some photo notes

I am a big fan of ants

It was noontime

We went to the playground

…and picked some olives

Autumn has started

…yet roses are in full bloom

And things I saw around

Wanna see all photos? It is here in one set