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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Pineapple-glazed Ham

Pineapple-glazed Leg Ham

Hello Everyone! Yes I am aware that today should be a Muffin Making Monday post but Jialing and I decided to have a break from making muffins since we are both on Christmas/New Year break from work. We will be resuming our fortnightly muffin making next week, or the week after, depending on what we decide.

This is the last of the Festive Holiday Recipes that I will be posting, and quite possibly the last recipe for 2014! So after splurging on thankfully less than $200 (but over my budget of $100) on Boxing Day, I decided to buy a portion of Smoked Leg Ham to roast in the oven for a little Boxing Day treat. Seriously, we had NO savoury leftover food from our Noche Buena – even the 3.8kg turkey was shredded to the bone; and I was so looking forward to trying out a Massaman Curry by Jamie Oliver with the leftover turkey meat. Oh well, I guess a fresh-from-the-oven smoked leg ham can, will, and did make up for it!

I read up about studding cloves into the ham and what they actually do to the ham other than of course add flavour. Most articles/blogs that I’ve read say that it’s also decorative. One article I read though asks: to stud or not to stud? Apparently, there is a saying that all garnishes should be edible; and hence why studding cloves is a no because no one wants to crack a tooth by biting into a whole clove. But can’t they just take the time to remove the cloves after baking? An alternative would be to add ground cloves into your choice of glaze. I went for the decorative version. The cloves were a bit overpowering for me though.

Very simple really – I didn’t want to get all fancy with the ham since it’s already smoked with beechwood to add to its natural flavour. So I went with a very easy and classic pineapple glaze to dress the ham as it slowly baked in the oven. Now, many of you will agree with me that I probably “scored” the fat on the leg ham a little bit too aggressively – Oops!

Pineapple-glazed Leg Ham Ingredients

Pineapple-glazed Leg Ham

Pineapple-glazed Leg Ham

PREP TIME 5 MINS | COOKING TIME 1 HOUR | SERVES 8-10

INGREDIENTS

  • 750g smoked leg ham portion
  • 1 can (440g) pineapple slices in juice
  • 1/3 cup brown sugar
  • Handful of whole cloves

METHOD

  1. Preheat oven to 180C.
  2. Score the leg ham with a sharp knife in a diagonal pattern. Score again, diagonally, in the opposite direction to create a crossing pattern. Using the tip of your knife, poke a small hole in the middle of each segment and insert whole cloves.
  3. Combine the brown sugar and pineapple juices into a small saucepan over medium heat and bring to a full boil, stirring frequently. Once boiling, lower the heat and bring to a gentle simmer until the glazed is nice a thick.
  4. Cover the leg ham with half of the glaze and place the leg ham fat side up on a wire rack in the oven with a drip tray below. Bake in the oven for 1 hour, basting the ham every 25 minutes with the leftover glaze and pan drippings. In the last 25 minutes of cooking, add the pineapple slices into the drip tray to cook.
  5. Serve!

Pineapple-glazed Leg Ham

Pineapple-glazed Leg Ham

Before I wrap up this post, I would like to thank each and every one of my friends who have been so kind to take the time to drop by and go through my blog. Thank you as well for always asking me how my blog is going, encouraging me everyday to continue doing what I do best. I would also like to thank my 110 followers and the whole wordpress community in general for being very nice, dropping, comments and likes since I started my blog earlier this year.

Have a safe and Happy New Year Everyone! See you in the New Year with many more kitchen adventures! I will also have some exciting news coming your way somewhere earlier next year!

BON APPÉTIT

– Ally xx

myTaste.com