My late brother, Ruben shared this kropeck recipe with my sister Lorna when he was still studying at the Fisheries department at UP Diliman. This is the real thing. Lorna unearthed this gem of a recipe for anyone to try out. Here it is
120 grams ground, cooked fish meat (use any inexpensive fish)
500 grams all-purpose flour
1/4 tsp. MSG (optional)
1 tsp. sugar
2 drops of food coloring (FDA-certified, especially the red color)
1 egg, well-beaten
4 cups water
1-1/2 tsp. salt
3 tbsps. lime water (dayap)
Continue reading Fisk Kropeck
You remember that I visited my sister in Chicago? Well, it was so sweet of her to cook for me. Being unfamiliar with her kitchen, I am utterly useless as a cook. Presenting my sister, Lorna, a guest blogger for today. Yes I know, the recipe is not Filipino style of cooking but my sister is a Pinoy cooking for me, so please do not send me emails saying “This recipe is not Filipino food”.
When Noemi visited us in Illinois in October 2008, my husband bought some fish fillets fresh off the butcher’s table at a local supermarket. In honor of Noemi’s visit, I created a recipe that reflected my love for Fish Sinigang but with an Italian twist — and perfect for the busy cook in the home.
I may never completely turn vegetarian (not yet, anyway!) but I can certainly try with being a pesco-vegetarian. A vegetarian food pyramid was actually created to motivate healthy eating.
Continue reading Baked Canadian Flounder