Tinapang Bangusilog with Ensaladang Lato

Tinapang Bangusilog with Ensaladang Lato

Or in English, Smoked Milkfish, Rice, and Egg with Seaweed Salad.

Hello Everyone! Firstly, I would like to wish everyone a Happy Halloween! Sorry I don’t have any spooky recipes to share this year – with so much that’s been going on for the past few months, we’re still slowly settling in.

Anyway, though this may be the last of my –silog series for the month of October on the blog there are still endless possibilities out there! For example, there’s adosilog, bacsilog, dangsilog, chiksilog, cornsilog, hotsilog, litsilog, sisilog, and the list goes on! The ones that I have shared with you are the most popular ones that can be found in almost any café, restaurant, or calenderias across the Philippines. They are also most definitely my favourite –silogs to whip up at home whenever I feel like fueling up with rice in the mornings, or whenever I’m in the mood for breakfast for dinner.

Tinapang Bangus or Smoked Milkfish

Tonight, I will be sharing with you a long time favourite – tinapang bagus, or in English, smoked milkfish. Milkfish is another popular staple in a Filipino household, one that we’ve grown up with despite growing up in Brunei where milkfish is also readily available all year round. What Brunei didn’t have though was smoked milkfish readily available in the markets or supermarkets. So whenever we’re back in the Philippines for the holidays, we’d make sure that we’d get our fair share of smoked milkfish in our bellies *cheeky grin* Now that we’re permanently back in the Philippines, you’ll always find tinapang bangus in our fridge!

I’ve added a little twist to the regular bangusilog of just garlic rice, fried egg, and bangus – I’ve also added a fresh element to cut through the dryness of the overall dish. If you’ve noticed from the previous –silogs I’ve shared with you, they’re pretty much dry and have no veggies to them at all which to be honest, makes me feel guilty for not consuming any greens!

Green Caviar, Sea Grapes, Seaweed, or Lato

Known as Green Caviar or Sea Grapes, it is set to lead the health food market with their bountiful benefits. Now this is probably a type of seaweed that isn’t commonly seen everywhere. In fact, they can only be found on the shores of Japan, Philippines, Thailand, Vietnam, and now Singapore. Here in the Philippines we call these Lato. I first came across these when I was dining at Blackbeard’s Seafood Island during one of my trips to the Philippines way back when. I was reluctant to try them only because they looked so foreign. I was convinced that they were just there on the dish for decoration until our friends that we were dining with told me that they were edible. They have a good fresh crunch to them and also pop in your mouth like caviar – minus the hint of saltiness that you get from actual caviar.

Here in the Philippines, Lato is commonly used to make Ensaladang Lato, which in English translates to Seaweed Salad. There are a few variations to this, but generally it consists of tomatoes, salted egg, fish sauce, and a squeeze of fresh calamansi juice. The simpler, the better.

Ensaladang Lato Ingredients

PREP TIME 10 MINS | COOKING TIME 15 MINS | SERVES 4

INGREDIENTS

  • 2 tinapang bangus (boneless)*

For the ensaladang lato

  • 1/2 kg green caviar seaweed (or known as Lato in the Philippines)
  • 2 salted eggs, quartered
  • 2 tomatoes, quartered
  • Fish sauce, to taste
  • Fresh calamansi juice, to taste
  • Freshly ground black pepper, to taste

To serve with

  • Garlicky fried rice or steamed rice
  • Fried sunny-side up egg or scrambled egg

*We usually only eat half of a bangus per serving but feel free to eat a whole fish for yourself!

METHOD

  1. Ensaladang Lato: In a large bowl, combine the tomatoes, salted egg, and lato.
  2. Toss through the fish sauce, calamansi juice, and season with freshly ground black pepper. Adjust to your liking. Set aside for at least 10 minutes before serving.
  3. Tinapang Bangusilog: Heat about a tablespoon of oil in a large frying pan. Fry both sides of the bangus over medium heat, until the colour turns medium brown.
  4. Serve hot with garlicky fried rice (or steamed rice), fried or scrambled egg, together with the ensaladang lato. Enjoy!

Tinapang Bangusilog with Ensaladang Lato

Tinapang Bangusilog with Ensaladang Lato

BON APPÉTIT

– Ally xx

myTaste.com

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California-inspired Quinoa Salad

California-inspired Quinoa Salad

California-inspired Quinoa Salad Ingredients

Hello Everyone! A new month calls for a new theme on the blog, and for the month of September, I’ve got some creative and healthy quinoa recipes for everyone! Now, I remember the times where people would ask me… “What is quinoa (kee-NOO-ah)?” Firstly, I’d correct them and say that it’s pronounced KEEN-wah, and not kee-NOO-ah – but then again after doing some research, I realised that both are actually correct in a way. Apologies to those that I’ve made a big fuss with in terms of how to pronounce this grain.

So back to the question, what is quinoa? Well, I have always been stumped whenever this question pops up, and all I could respond was “it’s a grain, like rice – but it’s not really rice.” Yeah, that doesn’t help. Quinoa is a grain crop grown primarily for its edible seeds. The seeds are cooked in the same manner as rice and can be used in a wide range of dishes. Quinoa is naturally gluten-free and contains iron, B-vitamins, magnesium, phosphorus, potassium, calcium, vitamin E, and fibre. It is one of only a few plant foods that are considered a complete protein, containing all nine essential amino acids. Quinoa also has a low glycemic index, which is good for blood sugar control, however, be mindful as it is still pretty high in carbs, so it is not a good choice for a low-carb diet.

California-inspired Quinoa Salad Ingredients

Find the original recipe over on Jo Cooks. She used sultanas in her salad, I didn’t. If you know me personally, I really despise raisins and sultanas – don’t ask me why, I just do. So I’ve omitted them from my salad and replaced them with wake instead. Wakame is a sea vegetable; edible seaweed or kelp common in Japanese, Korean, and Chinese cuisines. It has a subtly sweet flavour and is most often served in soups and salads. Wakame is a good source of the following (Source: MindBodyGreen):

  1. Magnesium: A mineral critical in the contraction and relaxation of muscles, function of certain enzymes in the body, production and transport of energy, and the production of protein.
  2. Iodine: Iodine is needed for strong metabolism of cells – the process of converting food into energy. It also maintains the balance of the thyroid gland and is needed for the production of thyroid hormones.
  3. Calcium: Wakame easily allows for the absorption of calcium into the human body. Each 100 grams of raw wakame contains 150mg of calcium. Calcium is needed for strong healthy bones and the prevention of osteoporosis.
  4. Iron: We need iron because it is essential for the production of red blood cells and the prevention of anemia.
  5. Vitamins!
    • Vitamins A, C, E, and K: These vitamins are all amazing for skin health and repair as well as immunology.
    • Vitamin D: Promotes the absorption of calcium for healthy bones and enhances the nerve, muscle, and immune systems.
    • Riboflavin (Vitamin B2): We need riboflavin to use the carbohydrates, fats, and proteins in the foods we eat. Riboflavin helps us use these nutrients for energy in our bodies for growth and is also necessary for red blood cell production. Riboflavin functions as an antioxidant and works in the body with other vitamins such as niacin, folate, and vitamin B6.
  6. Folate: Helps the body make new cells and is especially important for pregnant women.
  7. Lignans: Thought to play a role in preventing certain types of cancer, particularly breast cancer.

California-inspired Quinoa Salad Ingredients

PREP TIME 20 MINS | COOKING TIME 10 MINS | SERVES 4

INGREDIENTS

For the salad

  • 1 cup shelled edamame, steamed
  • 3/4 cup almond slices (toasted if you prefer)
  • 3/4 cup unsweetened shredded coconut
  • 1/2 cup tri-coloured quinoa, cooked and cooled
  • 1/4 cup chopped cilantro, or parsley if you don’t like cilantro
  • 1/4 cup wakame
  • 1 large mango, cut into small chunks
  • 1 small red capsicum, chopped
  • 1 small red onion, chopped
For the dressing
  • 2 tbsp balsamic vinegar
  • 1 tbsp honey
  • 1 tbsp olive oil
  • Ground salt and black pepper, to taste
  • Juice of 1 lemon

METHOD

As easy as whisking all the dressing ingredients together in a small bowl, and then tossing all the salad ingredients together in a large bowl until well mixed; dressed and then served cold. Enjoy! It will keep in the fridge for about 5 days, but of course, it’s always better when it is consumed right away!

California-inspired Quinoa Salad

California-inspired Quinoa Salad

California-inspired Quinoa Salad

BON APPÉTIT

– Ally xx

myTaste.com