Thursday, December 3, 2009

Escabecheng Isda

In my regional travels all over the country, I always chance upon local fare that is most charming and unforgettable. This ESCABECHENG ISDA recipe was one that was shared by a contestant in a sponsored cooking show on TV.

I tweaked this by adding 2 fish bouillon cubes. When this fish bouillon cube was first launched the fear of most housewives is that it will make their dishes smell and taste fishy and metallic. But alas, what it does is just the exact opposite, add this to your fish recipe and remove that fishy smell and taste.

The combination of red and green bell peppers is also another innovation of mine. The vibrant red and green colours does lend excitement to an otherwise blah and ordinary home fare fish dish. The sweet, sour and salty taste of this dish is perfect. I use this measurement whenever I make sweet and sour sauces and even for sweet and sour pork.


1 kilo matambaka or alumahan, half fry in oil and set aside

Mix 1 cup water with 3 Tbsps. tomato catsup, 3 Tbsps vinegar and 2 Tbsps. sugar

In the meantime, sauté 3 cloves garlic, 1 medium size onion sliced, 6 tomatoes seeded and diced, allow to simmer until tomatoes are tender. Next add 2 green bell peppers and 2 red bell peppers seeded and diced and ¼ cup spring onions chopped. Next add the water, catsup, vinegar and sugar mixture. DO NOT STIR. When boiling add 1 Knorr fish cube. Lastly add 1/8 tsp ground black pepper and 1 tbsp cornstarch dissolved in 1/4 cup water.

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