Something We all Agree To Like — Mango Icebox!

Quite a staple in Pinoy parties, this delicious mango icebox cake never fails to get you hankering for second servings. Why, the mega triumvirate of mangoes, grahams and sweetened cream are enough to make you beg for 2nd, 3rd or even a fourth serving!

Nevermind those extra love handles that might cling onto your waist after wolfing this down! Hello! We live only once! Cheers!

Okay, so how did I make it. Truth to be told, by just looking at the exposed portion of this cake, you will definitely have give-away clues on how it was put together. Just the same, let me spell out to you the ingredients.

For this Mango Icebox, you will need:
3 large ripe mangoes, seeded and sliced thinly in horizontal direction
3 cups whipping cream (plus another cup for frosting)
1 small can of condensed milk
1/4 cup Peotraco sugar
12 pcs graham crackers
1/4 cup crushed graham crackers

Whip cream until it reaches soft peaks. Fold condensed milk onto the cream. Set aside.
Meantime, whip another cup of cream and gradually add sugar to the mixture.

Now you are ready to layer your cake.

Layer Mango icebox cake such that:
1. 1st layer becomes the graham crackers.
2. Second layer is the cream mixture and sliced mangoes (optional at this point).

Repeat layering until you achieve your desired height. Top the icebox cake with the remaining whipped cream, crushed graham crackers and decorate with sliced mangoes.
Chill for 3 hours before serving.

 

 

Cerealicious

Strolling by my lone self in Robinson’s Galleria one lunch time not too long ago, I happened to pass by a Crealicious store and decided to try it for the first time. I figured, since I was on a diet, a cup of oatmeal would stuff and satiate my appetite for the day. Low cal, rich in fiber and good for the heart, I was sold that it was to be the perfect meal for me.

Scouring their menu, the list of cereal choices got me totally giddy. Fruit loops, honey gold flakes, honey stars, coco flakes, etc., it seemed like a wonderland of cereals waiting to be consumed. And since I was dieting, I thought that Cerealicious was excellent for my diet.

The lady behind the counter was gracious enough to offer, what appeared to be, a  list of products with the corresponding calorie equivalent per item. I could not begin to say how amused I was being able to actually count the calories I was taking in! Since that time on, I have been trooping over to Cerealicious very often.

Very recently, I discovered that their outlet in Megamall served savory dishes and ‘unusual’ desserts worth trying. While I examined the menu, I was so tempted to try not one or two dishes but FIVE! Hahaha!

Sigh, I heeded the call of the deep fried dishes!  My curiosity got the better of me and gave in to the chicken, shrimp, bread and potatoes all coated in the goodness of pounded cornflakes!

Hep! Before you judge my crazy appetite, lemme emphasize that these dishes down below were shared with a friend of mine, Trina.

I saw other choices in the menu for the hardcore figure conscious, though. The pasta in pomodoro sauce or pesto would not bloat you out. Of course, all the rest of the Cerealicious choices ARE predominantly low fat and gorgeous tasting!

Well, in the end, I was glad I trusted my instincts and had a fantastic feast!

Sorry but the “SLURP” button of this website is unavailable. Instead, you might want to check out the nearest Crealicious branch near your place (Mine is Megamall, Ground Floor, Bldg A).

Here goes my feast!

Bacon Cheese Munchers

 

Cerealicious Chicken Pesto Pasta

 

 

Bubba Shrimp

Cerealicious Cordon Bleu

Peanut Butter And Banana French Toast

BUrrrrrp. Love it!

My Mama, Her Food and Me

Tinumis. A native dish from Nueva Ecija, where my late Lolo hailed from. Definitely a must try.

Once, I was asked, “What’s your earliest memory of yourself?”.

The immediate image that got to me was my Mom cooking something one rainy morning.  What she cooked, quite understandably, escapes me now.

This leads me to believe that, just maybe, my love for cooking started right about that time. Yeah, even before I got a grip on my cooking ladle, I knew I already liked cooking!

Sopas for the soul!

What is vivid in my mind now were those episodes in my childhood when I would give a third hand to my mom in the kitchen in between commercial breaks of Sesame Street. I might have resented it in the beginning, but the long ‘haul’ turned into passion, overtime.  Needless to say, I started growing into the idea of learning, loving and experiencing serious cooking.

Calandracas. Soup with beef, chorizos and macaroni. Two thumbs up!

Serious cooking it was for Mom.

Our kitchen was always  abuzz with all the activities she did. Back then, my Mom spent a great deal of time in the kitchen. And despite her tedious load in the office, she never failed to nourish her family with only the BEST meals.

And BEST would mean exceptionally great tasting and  well plated dishes. Yes, kinda like those that you’d be proud to serve to the Royal Family when they visit you at home.

My Dad would hover around the stove hoping to get his share of “tikim” of the food my Mom was cooking. Oh, how we always hankered for her great and well thought out meals. It perfectly went well with all the ‘growing up conversations’ my family and I shared during meal time.

Sinigang sa miso. Fish, sinigang broth and mustasa leaves-- this triumvirate just spells yumminess to the core.

Today, she is still the main moving force in the kitchen. She continues to dish out excellent meals that are loaded with love and passion.

Nueva Ecijano Afritada-- Pork made into adobo 1st before they were made into afritada. Total winner!

Buttered spareribs stew. Mom will never eat meat that's tough. This stew is something else!

Happy Mother’s Day, Ma! Please do know that everything I know in the kitchen is just a by-product of what you have taught me in the many years that you have trained me.

You are the BEST Mom!

Love you!

Garlic tapa. You can't have enough of garlic!

Recipes of Mom:

Tinumis

Calandracas

Chicken Adobo Flakes

Buttered Spareribs Stew

Garlic Tapa

Afritada Nueva Ecija Style

 

One Glorious Morning On One Plate

So, my daughter’s class for today got called off. That means extra three  hours for me to just stay home and take a respite from the horrendous traffic going to her school and the 3 hours waiting time I have before I pick her up. Yay, this calls for a celebration. Bring it on!

Okay, this morning saw me hitting the ref for my grilled eggplant spread and grilled some  few slices of crusty Raf whole wheat bread with   parsley pesto  sauce that I made and bottled up a few days ago.

The combination of the spread and the bread spelled HEALTHY and YUMMY, both in font 99! Yeah, one glorious morning on one big plate!

Turkey Breast Fillet With Blueberry Preserves And Herbed Cheese Sandwich

It was in 1863 when Thanksgiving was declared a national holiday in the United States. The Americans then started to use turkey as their dish centerpiece for Thanksgiving. The focal dish that it has become, its popularity in America and Europe has been immeasurable since.

The rich, juicy and taste -loaded leftover turkey breasts were sitting on the ref when I decided to make it into a sandwich. I thought a see-saw of flavors, salty and sweet would be perfect to go with the turkey.

So, here was how I did it.

To make it you will need:

500 grams tukey breast fillet leftover

4 slices of herbed or smokey dutch cheese (or any cheese you want)

3/4 cup bluberry chunky preserves

4 slices of bread

parsley for garnishing

Assemble the ingredients on top of a slice of bread. The blueberry preserves then about 250 gms of turkey breasts for each sandwich and cheese. Cover with another slice. You may heat sandwich if you wish.

Top with a sprig of parsley for garnishing.

Happy Thanksgiving!

Classic Puttanesca

Twirling the puttanesca onto my fork, I was reminded of my date nights with hubby, Jake, when we  used to troop over to our favorite Italian resto, Cosa Nostra in Malate when it was still abuzz with the gimmick peeps.

We would order  plates of light-coated pasta that were peppered with sauces that tasted fresh, light and very Italian. The ingredients they used were nothing but top quality, authentic and flavor loaded. Am totally clueless now, though, how they are today, 10:29 PM of November 16, 2010!

Fast forward to today, I decided to dish out some puttanesca to go with the chardonnay that begged to team up with the pasta. Awesome, I knew we were in for a great dining chitchat with the yummy food at the backdrop.

Just a sidebar– puttanesca is always best with mashed anchovies. It binds the flavors together and defines its flagship taste. Easy to make and delightful to eat!

Puttanesca

1/4 kilo spaghetti noodles

1 can Del Monte tomato sauce (petite cut)

3/4 cup olive oil

1 head of garlic, minced

3 pcs anchovy fillets, mashed

1/2 cup black olives, sliced

1/2 cup capers

1/2 tsps chilli flakes

1/2 cup grated parmesan or romano cheese

salt and pepper to taste

1 tbsp chopped parsley for garnishing

__________________________________________

Cook spaghetti according to package directions. Drain and set aside.

In a skillet, saute garlic, anchovies, capers, chilli flakes and olives. Add tomato sauce. Simmer for about ten minutes.

Toss in cooked spaghetti and  sprinkle with cheese. Top with chopped parsley for garnishing.

Lisa’s Bread Pudding

Lisa’s Bread Pudding

“I wanna learn how to cook!”

Six big words from a serious culinary newbie then got me drawing up a menu for a cooking session. Having been raised knowing, tasting and devouring good food, it wasn’t hard coaching my high school buddy, Lisa Marie Virginia Monique Roa Africa-Carandang (Whew, Lisa, I’m insane having remembered your full name since the late 80’s!).

She was to leave for Tokyo, Japan with hubby, Eric, and kids when she got us to cook together. So, here was how Lisa looked like when we did the lessons:

And she made this:

Stewed beef in marinara sauce

I thought she was excellent during the session. Now the tougher challenge, doing dishes on her own in faraway Japan. Ha!

Only recently, I was so thrilled getting a recipe from Lisa (which I requested for) plus a photo to match. I could not believe what she just made– bread pudding. Not that I did not believe she could whip upsomething like that but more like– I was green with envy because I cannot, for the life of me, bake!!!! Haha!

Lisa, you are awesome!

Here goes her note and recipe for us:

Hey Caren!  Would you believe it’s been exactly a year since we moved to Tokyo…and since our cooking lesson?!  The move to Tokyo has been both fulfilling and a challenge for all of us.  It truly is a wonderful and dynamic city;  a melting pot of cultures.  We have been really blessed to have been given the opportunity to immerse ourselves in a society that is so unique, diverse and as rich as Japan‘s.

Living in Tokyo has been life-changing.  The biggest one, as you very well know, is cooking!  Having been married for over 11 years, not once did I feel the need to familiarize myself with the kitchen, (except for the refrigerator)!  I mean, I can’t even cook rice!  So, you can imagine the terror when I found out I had to cook!

The first night was a nightmare!  We decided to just have spam and eggs for dinner.  Albeit simple in theory, it was not easy in reality.  Mare, Spam na nga lang…nasunog ko pa!  I failed to notice that the knob of the range started with “high” temperature (I.e. to ignite the fire).  To save dinner, Eric just decided to cook the eggs himself…lest I burn that too!  (Maybe I was subconsciously testing my family’s love for me as my daughter said, “It’s okay Mom, we can just take out the brown parts.“) 

There are a lot more “funny” stories along the way, (one of Eric’s favorite is my mistaking vinegar for oil when I was making scrambled eggs and suspecting that the eggs were rotten), but thankfully there are more successful stories to share .

Since then I am proud to say that I have served a variety of dishes including Meatloaf, Chicken Cordon Bleu, Sukiyaki, Kare-Kare, et al.  I’ve even ventured into baking simple desserts like Brown Sugar Bars and Bread Pudding!  Of course, all of which were products of a lot of trial and error.  Even if the ulam is as basic as Adobo or Sinigang, it still took some time before I could perfect the taste and consistency. 

The greatest fulfillment of course, is seeing the satisfied faces of Eric and the kids!  My kids even talk about my “delicious snacks” to their classmates!  They are the best customers I could ever wish for…supportive, not mapili and the most forgiving of critics.  Although at times the food does not turn out as expected, they never fail to show their appreciation for the “work” that I put into it. 

You were right.  Just do it!  Stop obsessing with recipes but trust in your “panlasa”…  

So yes!  I can cook na…finally!  Thanks for helping me take out the trauma of cooking.  Naturally, I still have a lot of things to learn but at least now I have that peace of mind knowing that…hindi na mamatay sa gutom ang pamilya ko!  Hahaha! 

Here is the recipe for Bread Pudding.  It’s a very simple dish which my kids love to do with me.  I found the recipe on the Internet but I made some changes according to my family‘s taste…

BREAD PUDDING RECIPE

Bread Pudding Ingredients:

2 cups whole milk

¼ cup butter

1/3 cup sugar

3 eggs

2 teaspoons cinnamon

1 teaspoon vanilla extract

3 cups bread, tore into pieces (any bread, although French bread or raisin bread is the best)

raisins (I use about ¼ cup only)

Bread Pudding Sauce Ingredients:

1 cup whole milk
2 Tablespoon butter
1/3 cup sugar
1 teaspoon vanilla
1 Tablespoon flour
dash of salt

Directions

Bread Pudding

1.  In a saucepan, over medium heat, heat milk.  Add butter.  Stir constantly until butter is melted.  Set aside.

2.  In a separate container, combine sugar, eggs, cinnamon and vanilla.  Slowly add milk mixture.  Set aside. 

3.  Place torn pieces of bread on a casserole.

4.  Pour batter on top of bread.  Sprinkle raisins.

5.  Bake at 350F for 45 to 50 minutes or until set. 

Bread Pudding Sauce

1.  Mix everything together in a saucepan and bring to a boil stirring constantly.  Set aside for a few minutes and then pour on warm bread pudding. 

2.  ENJOY! 

 

Chicken Hainanese

My first taste of Hainanese chicken happened during the late 90’s when my sister, Tina, and I trooped over to my fave Chocolate Kiss Cafe. Ahh, how I devoured every morsel of their hainanese! The play of flavors from the broth, the mega triumvirate of hoisin, chili and ginger sauces and the succulent chicken just brought home the bacon (or the chicken?).

Today, I literally dished out what was to be my hotshot for the day– my hommade hainanese, yeah, with all the eye-candy trimmings that went with it. Couldn’t be chipper as I relished my own hainanese creation. Bliss– Try this soon:)

Jen’s Fave Roast!

In a trip to Chicago four years ago, I met Jen. Quite surprisingly, we hit it off in the first two minutes that we met. Why, if there was a category in the Guiness Book of World Records for a ‘fastest getting to know you’ moment, we would’ve bagged the top prize! Haha. Ours is a long distance friendship, though, with us touching base with each other only through Facebook and YM. And our most glaring common denominator? FOOD!

Sam with Tita Jen. Chicago USA, 2007.

Jen just amuses me with her very  insightful nature everytime we talk about food. She’s one foodie who’s one with her food– all the time. Heart and soul in the kitchen, heart and soul in whatever she lays her hands on. I totally admire her. And yeah,  was giddy getting a recipe from her today with a very sweet note to match. This note comes all the way from Mexico where she and hubby, Sieg, are now based after having stayed in Tokyo, Japan for quite awhile.

Finally, Jen, here goes your dish:

Hey Caren!

It took me 6 months to finally write and cook something for you.  Let me warn you first that am not much of a writer so when you asked me to write something for you, I scratched my head and thought, “can I just cook for her instead?!?!”  What to write? What to cook? You are probably expecting a Mexican inspired dish from me especially since we are living in the heart of Mexico. I have not yet immersed myself into Mexican cooking so I thought my all time favorite could do the trick (hopefully!).  So, I bought myself a good-sized whole chicken, a bunch of rosemary, two handfuls of mushrooms, and a couple pieces of lemon, onion and garlic and said, “I would cook my favorite Roast Chicken recipe for a dear friend”.

This recipe was sourced from Tyler Florence of Food Network. Am not so good at whipping up my own recipe but am used to searching for the best recipe and adding my own touch to it.  I love cooking Roast Chicken! While it takes a lot of time to cook (approximately 1.5 hour), I find it very easy to make and while it’s cooking, I can then do other things than just stay in the kitchen.

For the Roast Chicken, you will need:

1 whole chicken

Red onion, cut in quarters (enough to stuff the chicken)

1 Lemon, cut in half

Fresh rosemary

6 cloves of garlic, smashed

1 tablespoon olive oil and more to drizzle on the chicken

Few slices of bacon (not necessary)

Salted butter

Sliced mushrooms, washed and dried

Salt and pepper

Granulated garlic or garlic powder

Wash the chicken thoroughly and dry with a paper towel.  I buy my chicken here clean already (no insides and with the neck part cut) but still I wash it again, specially the inside.

In a bowl, mix the onions, lemon, garlic and rosemary. Add salt, pepper and granulated garlic.  There’s garlic in the mixture already but because I love garlic so I put a pinch of granulated garlic still.  Add the olive oil and toss.

Take the butter, add a bit more salt and place little pieces underneath the skin.  The recipe did not call for this but I find that it adds more taste to the meat.  I could just imagine using Dairy Cream butter but I don’t have that here L.  Season the inside of the chicken with salt and pepper then stuff the chicken with the mixture. To keep the mixture inside, I pull either the skin of the chicken to close the bottom part and use a toothpick to close it.  Then I tie the chicken legs and wings.  I honestly don’t know how to tie a chicken but I do whatever to keep the legs and wings from spreading while cooking (ha!ha!ha!).

Season the whole chicken with salt, pepper and garlic powder.  Place on the roasting pan, drizzle some olive oil and sprinkle whatever rosemary you have left.  The recipe called for just roasting the chicken as is but I normally add some onions, garlic and lemon pieces on the roasting pan.  Roast the chicken (breast side up) in 400F for 1.5 hours. 

You might ask what do you need the bacon for as I mentioned needing it on the recipe list.  After 45 minutes of roasting the chicken, lay the strips of bacon on the chicken and add the sliced mushrooms on the pan (before adding the mushrooms, I season it first with salt and pepper). 

Baste the chicken with its own liquid (from the pan) to keep it moist.  Once done, take out the stuffing and leave it to rest for 15 minutes.  This I did not know before, apparently you need to let it rest to keep the moisture inside the chicken.  With the juices of the lemon, I find that the chicken is a bit wet, not crispy enough for my liking. So after cutting it, I would put it back in the oven for about 5 to 10 minutes.

I love French fries so I always eat my roast chicken with fried potatoes.  But this version is a bit healthier.  Cut the potatoes, season generously with salt and pepper, add rosemary leaves and drizzle with a bit of olive oil.  Toss the potatoes so each piece has some olive oil.  Place in a Pyrex pan and put it the oven for 30 minutes. To save time, just put it in the oven when the chicken has been roasting for an hour.

Voila! There I have my Sunday Chicken Dinner.

Sinigang Na Talakitok Sa Miso

Inspired by Trellis restaurant in Quezon City, my mom served her rendition of their famous sinigang sa miso using talakitok as the main ingredient. When my dad was still alive, we would troop over to Trellis for their famous sisig, crackling liempo and sinigang sa miso. How we devoured each bite of these super dishes that, upto now, still remain to be Trellis’ bestsellers.

Okay, our Sunday lunch yesterday saw me giving a third hand to mom as she prepared this sinigang for lunch that went with two large servings of crispy pata and two rounds of  tortang giniling cooked over low fire on some fresh banana leaves. Ahh, like always when I’m at mom’s place, my plate worked overtime taking in as much rice and ulam as it could while I dined.

The sinigang, hands down, was my favorite. The asim of the broth, the texture of the miso, chunkiness of the tomatoes and tastiness of the talakitok all sealed by the hot and spicy  taste of the soup just made a perfect sinigang ensemble. So easy to make, too. To date, this has got to be my fave sinigang. My five-star dish, you better make this a staple in your menu soon.

Sinigang na talakitok sa miso

3 slices talakitok (or your choice of fish)

2 pcs panga of talakitok

5 pcs luyang dilaw, peeled and sliced

4 cloves of garlic, minced

1 onion, sliced

2 tomatoes, sliced

4 tbsps miso

3 pcs green chillies (siling pang sigang)

1 pack sinigang mix

5 mustasa leaves

salt and pepper to taste

water

oil

_______________________________________

Fry fish until golden brown. Set aside.

Saute luyang dilaw, garlic, onion, tomatoes and miso. Season with salt and pepper. Pour about 8 cups of water. Add sinigang mix and bring to a boil. Throw in green chillies (you may break them into two to make broth hotter in taste).

Once boiling, throw  in fried fish and mustasta leaves. Simmer until it boils one last time. Serve hot:)

Plating Using Inexpensive Plates

While I feel adulated when somebody appreciates my plating, I can’t help but marvel in silence at how I mostly do the plating using inexpensive plates!

A friend once commented, ” I really like your plating. How I wish I could have your kind of china so I can make my plating look extra elegant!” . Plating a dish exquisitely requires lots of imagination, good sense of style and using very nice and appealing plates. It doesn’t have to be the very lavish and expensive Chinaware, really.

Large saucer plate, P25 (SM Hypermarket, Centris Stn, Quezon Avenue). Jumbo mug, P50.

By nice plates I mean shape, color and design. While I fancy on those elegant, contemporary white ceramic plates, I don’t mind using printed plates. No hard and fast rules, really.

Moroccan-inspired plate, P25 (SM Hypermarket Centris Stn, Quezon Avenue).

 And oh yes and not to be left unnoticed would be my all time favorite rectangular white plate. Quite unconventional, I use this plate as a dining plate when I have guests at home.

Rectangular white plate, P50 (SM Hypermarket, Centris Stn, Quezon Avenue).

 Lately I have been fancying on Japanese dishes and I thought of buying some Japanese plates, trays and other utensils  to ‘Japan-ize’ my spread.

Japanese sushi plate, P120 (Our Home).

It only takes a bit of squeezing your creative juices to produce an elegant plating. It doesn’t have to cost you even hundreds of Pesos. Plate for less, plate like a diva!

Last of my show and tell would be my fish fingers in a beer glass. Instead of using a regular plate, I ‘plated’ these fish fingers in a glass!

Beer glass, below P100 (SM North Avenue, Basement).

Tofu in Oyster Sauce

The Japanese tofu truly does for a light, refreshing and healthy main dish. For weeks now, I’ve been mightily trying to bring to my table at least one staple viand of vegetable or just about anything healthy. The Japanese tofu has a smoother and tender properties as opposed to the local tokwa that we have here. Oh, I super love munching on these tofus minus the guilt!

Imagine the health benefits you get from eating tofu– One half-cup serving of raw firm tofu contains 10.1 grams of protein! It’s enough to fuel you up for a 5k run!

Yesterday, I made some tofu in oyster sauce. I fried about 1 block of a 6-inch tofu and cubed them about half an inch by half an inch thick. Then, in a separate skillet, I sauted 3 cloves of garlic and a bulb of minced onon. Brought back the tofu onto the pan, sprinkled with 2 tbsps of kinchay and slathered it with about half a cup of oyster sauce and seasoned with salt and pepper. Was that easy or what?

Oliver’s Twist– Queso Rice

My brother-in-law, Oliver Garcia, gave me this gastronomic idea of melting some quickmelting  cheese over my hot cup of rice. You may just top the cheese over some hot cup of rice or microwave the cheese and rice.

I thought it would be perfect with some grilled slices of honeycured bacon. Cheese, rice and bacon– just spell awesome comfort food. Why, it just had me gobbling up everything on my plate. Fast, easy and totally delish, it’s definitely worth trying.

Cheese And Garlic Quesadillas

Inspired by Mexicali’s cheese and garlic quesadillas, I did my own version today. Simple, extremely easy to make and downright scrumptious, I tell you, this better be a staple meryenda in your homes soon. Ingredients are all but three of them– 6 tortilla breads, 1 box of quick-melting cheese and 1 head of garlic, finely minced.

On one totilla bread, sprinkle cheese for filling plus 1 tsp of garlic. Cover with another tortilla (sandwich style). Lightly heat both sides of bread with the filling inside using a Teflon pan (about 1 minute per side). You may opt to grill the tortillas with the filling if you wish. DON’T overcook or the bread would come out crunchy, toasted and flaky.

Cut in wedges and serve with sour cream (1/2 cup heavy cream, 3 tbsps lemon juice , salt and pepper to taste then mix everything together).

Grilled Blue Marlin

I had the time, energy and obsession to check out Farmer’s Market in Cubao yesterday. What greeted me was their wide selection of seafood and other kitchen-must-have-now items. The fishes I saw were so fresh that I caught them wiggling and jumping up and down in the metal containers that contained water. That, to me, was the most credible seal of freshness.

What a sight to behold! Where was my camera when I needed it the most?

Okay, I literally cruised the fish stalls to search for some great find of fishes. Was hoping to get some seabass (locally known as apahap) to go with my mint sauce but, unfortunately, they didn’t have it yesterday. Anyway, the abundance of fresh, varied and great-tasting fishes they sold was enough to choose from. I saw some great catch of yellow fin tuna, mackerel, catfish, mahi-mahi, salmon, etc.

As I scanned the fish selection, I was, almost simultaneously, blueprinting my menu for the day.I got some gorgeous cuts of salmon for my sushi, tuna belly and slices of blue marlin. Blue marlin should be the first in my firing line, I thought. And, so it was.

Lunch was grilled Blue Marlin that went with my binagoongang kangkong. What did I do? I seasoned 2 medium sized Blue Marlin slices with rock salt and pepper, marinated them in about 4 tbsps of soy sauce, juice of 3 calamansi and minced four cloves of garlic for about 15 minutes. Grilled for 7 minutes on each side while brushing marinade on them as they grilled. Served them smokin’ with the dressing of 3 tbsps white vinegar, 1 tbsp soy sauce, juice of 1 calamansi, 1 clove of minced garlic and 1 red chilli pepper.

Delish, healthy and quick cooking. Amen? Amen!