Whenever I get to lunch out with the people in the office, we usually go to this Part'ebelle Seafood Restaurant near SM City Cebu. It's a laid back style food joint where the main dishes are seafood. Cooking methods are either charcoal grilled, tinola (soup), kinilaw (cooked in vinegar) or nilarang (stewed). I particularly like a certain dish they called "Ubod". No. its not the coconut ubod but rather a common eel in Visayan dialect. It's loaded with slices of fat, fat eels (yep double omega 3 fat there and its really delicious), stewed in sweet tangy soya sauce, very much like an adobo sauce with slices of ginger, onions, jalapeño and tamarind fruit (from what I found when I attempted to deconstruct the dish).
Since I don't know where to find ubod fish (specially this less bony variety), I settled for some fat salmon belly which is almost available in groceries everywhere.
Preparation Time: 30 minutes
Serves 4-5
Ingredients:
- Large thumb sized ginger, pounded and sliced thinly
- 3 small cloves of garlic, smashed
- 1 small onion sliced
- 1 stalk green onions
- 1 tsp oil
- 200 grams salmon belly
- 1/4 cup young tamarind fruit, pounded OR
- 1/2 tsp. Sinigang Sampaloc powder (remember to consider the salty seasoning when using this powder)
- 1 tbsp. brown sugar
- 2 tsp soy sauce (adjust to taste)
- 1 cup water
- 1-2 pcs. jalapeño pepper
- 1 bay leaf
- 1 tsp tausi or fermented black beans (adjust to taste)
- ground peppercorns to taste
Procedure:
1. Saute ginger, garlic and onions in oil.
4. Add the water, jalapeño, bay leaf, tausi or fermented black beans and peppercorns.
5. Cover and cook in low heat foe 10-15 minutes.
6. The sauce should thicken itself by then. If not, turn up the heat to reduce and thicken the sauce some more.
Serve with rice or maize.
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