Paksiw na Matambaka . I realised that all these time I do not have a post about matambaka . It is odd because matambaka is one of the more popular Pinoy fish, besides being abundant locally. Matambaka is similar in size and shape with alumahan , the notable difference is the big size eyes of matambaka , that is why it is called matambaka , literally similar eyes to the cow or ox eyes if you follow the English name of the fish. Okey I will not talk about other names or scientific name of the fish, all that I want to share is that fresh matambaka is as good as alumahan , especialy if it is cooked Paksiw na Matambaka . I just loved Paksiw na Isda dishes. Here is the easy to follow recipe of my Paksiw na Matambaka . Ingredients: 1 kilo matambaka 1 medium size ampalaya, de-seeded, cut into wedges 2 medium size eggplant, cut into wedges 1/2 head garlic, crushed, peeled 2 thumb size ginger, skinned, cut into thin slices 1 medium size onion, peeled, qu...
hi! I have been a frequent visitor of your blog for quite sometime now and today I was searching the internet for beef pares recipe which I'm afraid weren't reliable or authentic at all. So, I went to check your blog and realize that you have not tried it yet. If you could please post it so that I could try it. Thank you.
ReplyDeleteHi anonymous beef pares, which literally mean beef dish paired with rice with free soup. The beef is stewed/braised usually using brisket of spareribs its a common economy meal offering at karinderias and later on served at fastfoods. Like the adobo there are countless versions out there that defend on ingredients used and how it is cooked. I have several braised beef recipes on the archive that might interest you.
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