Oct 08 2010
ESCABECHE
This is one of the most requested ‘ulams’ in my household, just last night this ‘maya-maya’ or snapper has finally found its final resting place, lol.
Since last week of September I cook viands for dinner hours before it is served because of my class schedule, this term my class is scheduled from 6-8 in the evening so I have to get the ‘ulam’ done by 3PM, when the kids arrive from school, that would also be the time for me to leave for work, they will just warm it a bit and serve, often even the dinner table is set. I find this very convenient to cook and it’s also loaded with Vit. C since I use fresh tomatoes.
In the know:
escabèche pronounced [es-keh-BEHSH] is of Spanish origin, escabèche is a dish of poached or fried fish, covered with a spicy MARINADE and refrigerated for at least 24 hours and is normally served cold. But in the Philippines we made, as always, a major adjustment to the style and method of cooking depending on what are convenient and available ingredients.
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