May 14th, 2010 Food & Health, Motherhood & PregnancyTags: Filipino, Filipino cuisine
During the first trimester of this pregnancy, I was totally grossed out with anything that smelled of fish. It could be the real fish dish, the kitchen counter that smelled of raw fish, or the late-afternoon fishy scent of my sweaty toddler. For the first three months my diet primarily consisted of meat, vegetables, and poultry.
When I entered 2nd trimester, I suddenly had this unexplainable longing for sinabawang isda. I’d cook pangat na isda, kinamatisang isda, tinolang isda, or sinigang na isda at least 2 or 3x/week. And I would even gleefully add green leafy vegetables to my dear fish soup for some iron load up. It seems that my overactive hormones have decided to take a break and lift the moratorium on fish fiesta.
I’m on my 6th month now and, so far, the nose still can tolerate the fishy stuff. It’s best to take advantage of this appetite at this stage when I need to watch my weight, my cholesterol, and my sugar.
Dinner tonight: Kinamatisang Sapsap with Malunggay leaves. Can’t wait!
Possibly Related Posts:
June 9th, 2009 Food & HealthTags: breakfast, Filipino
I prefer sausages over hotdogs simply because they taste better and the meat in them looks REAL. Every time I make my way through the deli section for breakfast items, I make it a point to get several pieces of longganisa (native sausages). My personal favorites are Vigan longganisa, Alaminos longganisa, and Lucban longganisa.
I’ve been wanting to make these sausages at home, but I haven’t been able to find a meat store in our area that sells sausage casings. If you know any store in Cavite or Southern Manila that has them, please let me know!
Possibly Related Posts:
May 13th, 2009 Food & HealthTags: Filipino, recipes
It’s Day 2 of my paksiw na pata craving. Reading through Pinoy food blogs just makes it worse. I should get some pork leg cuts and pig trotters tomorrow and maybe stew them for a week. Seriously. I yearn for slow cooked paksiw na pata that’s simmered in dark soy sauce and coconut vinegar and spiced up with lots of garlic, peppercorns, and onions. I imagine tender meat falling off the bone, the scent of fresh banana blossoms and the aroma of dried bay leaves, the sweet-salty taste of the thick savory sauce poured lightly on steamed rice.
It’s been a while since I cooked this dish. My usual recipe combines soy sauce, vinegar and patis. Perhaps I should try to prepare it sans the fish sauce. Should be just as good.
Gutom na ‘ko.
Wanna try these recipes?
Possibly Related Posts:
