Fish Escabeche Recipe

I enjoy cooking (who doesn't?!) and sometimes I like taking photos of them. That is if they turned out good or great which rarely happens! Although I admit I am so bad at taking photos of food, not to mention my bad style at food presentation, I still show it off because it's *my* masterpiece hahaha! Like painting a rose but ends up looking like a pink (abstract lol) cotton candy! But I don't mind and so do you. That's me trying to be your perfect chef! Hahaha! 

Anyway, this recipe is called Fish Escabeche. The internet says that the word escabeche is Persian and was brought by the Arabs to Spain. The Spaniards probably influenced the early Filipinos to this dish which is simply a sweet and sour (honey and vinegar) taste with a couple of spices. Escabeche is probably the second easy fish recipe I can do. First being the fried fish, of course! Hahaha!

Fish Escabeche Recipe

Fish, any kind
Ketchup, depends on the amount of fish
Water, half a cup; depends on the amount of fish
Red bell pepper, sliced thinly or however you want
Ginger, sliced thinly
Garlic, sliced
Onion, sliced
Salt, a pinch or so haha
Vinegar, depends on your preference
White pepper, depends on your preference
Sugar, depends on your preference
Spring onion, just not too much hahaha

1. Fry the fish first. Set aside.
2. In the same pan, saute onion, garlic, ginger, bell pepper. Do not over cook!
3. Pour small amount of water (depends on how many fish you have. Just keep in mind that you are not making a soup! So you know how much to put.), vinegar, sugar, ketchup, salt, white pepper. Simmer for five minutes. Add more spices according to your preference. It doesn't need to be too salty though it should be sweet and sour. Add more pepper if desired!
4. Pour the mixture into the fried fish. Add spring onions above for garnish though it also adds a pop of flavor for the recipe! Serve.

Some recipes use corn starch to thicken the sauce but in this recipe I used tomato ketchup only. That's because we didn't have a cornstarch. I think ketchup is a good alternative for it though! :)


Postcard Collaboration: Postcard # 5 (China)

Red Umbrella
Free Verse: D. G. Bersabal; 
Photography: Elaine Won 
                                                                I can see you
                                                                slowly walking
                                                                away from
                                                                my heart.
                                                                In between
                                                                trees; under
                                                                your umbrella;
                                                                on a patterned
                                                                You are there
                                                                carrying my
                                                                specific light.


Kamote Cue Recipe

Kamote Cue (Sweet Potato Cue) is a popular snack in the Philippines. It is sold in the streets along with Banana Cue, Turon, Hotcake, Pinaypay, and others. Without any doubt, I know all Filipinos love this as a snack! If you are planning to visit here, you should try it.

Kamote Cue Recipe:

Sweet Potatoes
Cooking Oil
Brown Sugar

1. Wash and peel the sweet potatoes
2. Slice the sweet potatoes across 
3. Heat the cooking oil in a pan and put the sweet potatoes into the pan, deep fried, until they are slightly brown.
4. Take them out and place them in a plate. Set aside.
5. Using the same pan, pour the brown sugar into the pan. Do not stir yet. Once the sugar floats, pour the sweet potatoes back into the pan. Stir until they are caramelized. Serve.


Postcard Collaboration: Postcard # 4 (Japan)

Hot Air Balloons
Acrostic Poetry: D. G. Bersabal; 
Film Photography: Y. Goto

                                               Beautifully-patterned hot air balloons slowly
                                               arising from the ground. Filled with
                                               lovers in each big basket of love. And
                                               lovers wave to the people
                                               over and under. And the world gets smaller but not
                                               ordinary. How grand it is to witness the impressive
                                               natural scenery. How majestic must it feel to
                                               see such beauty.


Postcard Collaboration: Postcard # 3 (France)

Tanka Poetry: D. G. Bersabal; 
Film Photography: A. Zigante
                                                                 There you are standing
                                                                 so precious in a green field
                                                                 with droplets of dew
                                                                 around your two closed petals.
                                                                 Behold your awakening.
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