Tilapia with Tausi

6:00 PM Pinoy Kitchenette

We live near the lake, so we have an abundant supply of fresh tilapia. My daughter likes it cooked -deep fried with a heaping of catsup on the side. Me? I like it deep fried too, but with black bean sauce. Tausi or tawsi are fermented black beans and are available in cans or pouches here in the Philippines. Tausi is already salty so you have to be careful in adding too much on your dish. What you need: 1 kg of fresh tilapia oil, for deep frying 2 tbsp salted black beans, sauce included 1 big onion, 2 cloves garlic, minced 1 bell pepper, sliced 1/2 thumbsized ginger, grated 3/4 cup water

chopped

1 tbsp sugar ground black pepper, to taste 1 tbsp oil Procedure:

Wash and clean fish. Cut into 2( if desired). Drain well. Rub with some salt. Deep fry fish in heated oil. Then set aside fish when done frying. While frying the fish, heat 1 tbsp oil in a pan. Saute onions, garlic,add ginger, then the salted black beans. Add water. Cook for about 2 minutes. Add the bell peppers, sugar and ground black pepper. Adjust the taste, add salt if needed.Simmer for another 2 minutes. Pour the sauce on top of fish. Serve with rice!

Adobong Manok

Philippines

Poultry

Chicken

Vinegar

Braising

Comfort

(Filipino chicken in vinegar sauce) Adobong manok, often called "chicken adobo," is often considered the national dish of the Philippines. Its origins are with the Spanish colonizers adobo is the Spanish word for a marinade but Filipinos have happily adapted it as their own. Image by stu_spivack

The vinegar marinade makes a dish that stores very well in the Filipino heat. Endless varieties of adobo exist and each region has its own specialty. Besides chicken and pork, there is fish, squid, green bean and even eggplant adobo. 4 to 6 servings

Ingredients

Chicken, cut into serving pieces -- 2 1/2 to 3 pound White vinegar -- 3/4 cup Soy sauce -- 1/4 cup Onion, thinly sliced -- 1/2 Garlic, crushed -- 4-6 cloves

Bay leaf -- 1-2 Peppercorns -- 6-8 Salt -- 1 teaspoon Water -- 1 cup Oil -- 1/4 cup

Method
1. Add the chicken pieces, vinegar, soy sauce, onion, garlic, bay leaf, peppercorns and salt to a large, non-reactive bowl and refrigerate for 1-4 hours to marinate. 2. Place the chicken and its marinade in a large pot. Add the water and bring to a boil over medium-high heat. Reduce heat to low and simmer for 30-45 minutes, or until the chicken is cooked through and tender. Add water as necessary to keep the chicken from drying out. 3. Remove the chicken from its sauce, reserving the sauce, and pat dry. Heat the oil in a skillet over medium-high flame and saut the chicken pieces to brown them. Remove from heat and set aside. 4. Bring the remaining sauce to a boil over medium flame and cook until somewhat reduced and thickened. 5. Toss the browned chicken pieces with the reduced sauce and serve with rice. Ginataang Gulay Ingredients: 10 to 14 pieces medium-size shrimp, head on 10-12 pcs long beans (sitaw), 3-in lengths 1 eggplant, cut into 1/2-in thick rounds 1 bitter melon (ampalaya), seeded and cut into 1/2-in thick strips 1/2 of small winter squash (kalabasa), seeded and cut into cubes 5 to 6 pieces okra, ends trimmed 1 small onion, finely sliced 2 cloves garlic, minced

GARLIC CHICKEN WINGS

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Garlic Chicken Wings Ingredients: 1 2 tbsps. 1 tbsp. crushed 1 tsp. 2 tbsps. 1/4 tsp. 250 1/4 cup 1/4 cup 1/2 tsp. 1/4 tsp. 1 tbsp. Corn oil for frying

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