Smoked Bangus Mania

Smoked bangus is, without a doubt, definitive of Pinoy cuisine.  Yes, one of the many Pinoy food greats that deserves global recognition that’s been long overdue. Waaaay long overdue.

The rich, smoky taste  of this bangus makes it extra palatable, unique and flavorful. Conventionally, this is eaten with itlog na maalat, chopped tomatoes, red onion with matching sinangag (fried rice).  The play of salty, sour and spicy in this combo meal just makes you salivate at any given time that it is suggested.

spicy smoked bangus in olive oil, scrambled eggs with chopped burong mustasa and tomato salad

Tweaking it a bit, though, can spell variety and another food adventure. So, why not?

Well, off hand, there are two smoked bangus dishes I am crazy about, spicy smoked bangus flakes in olive oil and smoked bangus pate. The latter, being a big favorite when we hold parties at home and the former, a flexible dish that can be transformed into many other great-tasting dishes (please refer to my previous blog,  https://theeatingroom.wordpress.com/2009/01/08/one-fine-evening/ for the smoked bangus pasta recipe).

smoked bangus pasta

This dish I’m featuring now is smoked bangus pate.

By tradition, pate is  presented as  baked in a crust or shaped as a terrine. But the crust’ s purpose isn’t really to be gobbled up but to hold the pate in one piece.

Today, the pate is, connotatively, a combination of any seafood, chicken, meat or vegetables with a base ingredient turned into a meat paste.

This dish I am sharing with you is smoked bangus pate. A fantastic dish perfect for snacking, cocktails or for business!

smoked bangus pate

To do it:

In a blender, put in one piece of medium-sized fried smoked bangus fillet (minus the head, tail, skin and bones), 1 box of cream cheese, half cup all-purpose cream, 2 tbsps lemon juice and salt and pepper to taste. Pulse until smooth and creamy. Serve with crostini rounds.

Jack’s Loft, And Ours Too!

As newlyweds about four years ago, the place Jake and I first stayed in was  fifty steps away from Jack’s loft in San Juan. No wonder, we trooped over to the place quite often then– whether to just have a swig of banana- peanut butter smoothie or grab a big time bite!

Just today, ‘Jack’ and I had a reconnection of sorts. My high school friends and I decided to hook up at Jack’s loft, Tomas Morato for a catch-up chat. Once  again, I feasted on their gastronomic delights with my eyes closed! Yum-o! 

Our fantastic beginning was made up of lettuce and everything nice…

classic caesar salad

 After much deliberation on what to order next, we finally decided to get carbonara, chicken fingers, beef salpicao, and grilled chicken breast with mashed potatoes. Now, that’s 3 hours straight on the treadmill! Haha!

crispy chicken fingers

 

beef salpicao

Their beef salpicao just had the right blend and consistency of the soy sauce and oil. Very garlicky but not offensive nor bitter. Beef, so tender. Yum! Ahh, how we raved about this salpicao (translation: pinag agawan namin!).

grilled chicken breast with mashed potatoes

 Their mashed potato dish has got to be one of the yummiest I’ve sampled. It’s soft, creamy and literally melts in your mouth!

classic carbonara

 I just love their carbonara. The pasta noodles lock in much of the flavors of the white sauce. The play of salty (courtesy of the bacon) and creamy in the sauce, absorbed by the lingune noodles, just makes the whole ensemble wonderful beyond words!

Cheers!!!