Bouillabaisse is a mixed seafood soup dish flavoured with herbs and spices such as saffron, basil, fennel and orange peel. A traditional stew that originated in Marseille, France. The term bouillabaisse came from the Provencal Occitan words bolhir (to boil) and abaissar (to reduce heat). Traditionally it should contain at least three kinds of fish; … Continue reading »
Guisadong upo is one of the sautéed vegetable dishes popular in Philippines more commonly on provinces where bottle gourds are abundant. We had posted something similar like this and it uses pork as its main ingredient but today this dish is even more frugal as we will be using sardines. This is a fairly common … Continue reading »
I guess I will eat any seafood that is served in front of me (except for sea urchin), I love everything about them the taste, the texture, the aroma and the variety. Combine them all together then my jaw would easily drop and my salivary glands would produce its secretion non-stop. It does not matter … Continue reading »
Paksiw na Isda is a type of Filipino dish where fish is poached in vinegar seasoned with fish sauce and finger chillies. The name of the dish is derived from the word “paksiw” which is a cooking method where meat or seafood is simmered in vinegar hence you will see this term not only used … Continue reading »
Tinola is a popular cooking method in the Philippines where meats like chicken or seafood is boiled in water infused with ginger, garlic, onions, fish sauce and sometimes green chillies. Most popular variations are chicken and mussels usually served with rice. For this post we will be doing it with a lesser known variation which … Continue reading »
I’ve been itching to make a review for this Japanese restaurant in Auckland but whenever we dine there I just don’t have a proper camera with me. But today I’ve decided to do it after having a really nice meal even if I don’t have my DSLR with me. So for this post I had … Continue reading »
Jamie Oliver has launched his very own frozen fish range with Findus in New Zealand from late November 2012. The Jamie Oliver by Findus range, featuring 100% Alaska Pollock and breadcrumbs, champions high quality, sustainable alternatives to species like cod and haddock. Jamie Oliver says, “I am proud to be working with Findus, not only … Continue reading »
You might be wondering why you see fish heads in Asian shops and why Asians buy them. No it’s not for cats or any pets in that regard, it’s for human consumption. Though you might think you can’t get any meat out of it well you’re wrong as it packs a good amount of … Continue reading »
I barely know dishes that are made from fish as most of the fish dishes in Philippines are fried and I had limited exposure to fish dishes such as this one. So since then when we dine out the first thing that I will look for would either be a seafood or fish dish so … Continue reading »
When I was working in Hong Kong if we are not having yam cha or roast duck for lunch we usually call for order and the typical lunch orders are choices of Beef, Chicken, Pork or Fish Fillet served in either Tomato Sauce Base, Black Pepper Sauce and Corn Sauce topped in a hefty serving … Continue reading »
Tacos, mmmmm what’s not to like in this Mexican treat. A popular dish which uses meat as its main ingredient, but going back to its roots the original one dates even before the arrival of Europeans in Mexico, it was the indigenous people living in the lake region of the Valley of Mexico who created … Continue reading »
Filipinos love their fish and the most popular way of serving it is as simple as fried or grilled, but one thing I notice is that when it’s fried everyone is racing to get those crispy bits, the edges where everything is crunchy and flavourful. Well if that’s what everyone wants I have a solution … Continue reading »
Every Mondays and Fridays of June and July we will be featuring some my favourite food bloggers for the first time here at Ang Sarap. These bloggers are exceptional and served as a big influence of what is Ang Sarap now, so please do visit and follow every one of them (if you haven’t yet) … Continue reading »
I am not sure what’s so magical with mixed seafood but there’s something in it that makes me want it always. Is it the different diverse flavours, is it the array of textures or is it the vibrant colours and shapes whatever reason it is they always top on my favourite dishes list and this … Continue reading »
Who does not love a good salmon, its buttery flavour and delicate texture is addictive. One of the best seafood there is and its life cycle has attributed to its texture and flavour. Unlike any other fish species salmon have a really great life cycle which is very interesting. Their life starts as eggs like … Continue reading »
