Food Lab: Uni-Pak Mackerel Silky Sarciado

It has been a while since I posted a food experiment and though my dream set up for filming my work is far from the studio made version, I am very proud of the outcome since I use unique ingredients and great products. Recently I was given several cans of Uni-Pak Mackerel which is one of the most known brands in canned mackerels in the country. 

Knowing that Uni-Pak has large chunks in every can makes it great for cooking and sharing. Now for our food experiment, I will try to make something classic and new at the same time. This time I will be making Uni-Pak Mackerel Silky Sarciado.

Fun Food Recipes: Adobo Vino

Another food experiment I did with a brand new twist. Adobo Vino is my version of Red Wine Pork Adobo, yes you heard it right red wine. Since the holidays I got a lot of red wine from friends,I got to finally put it to use not just for personal consumption but also for cooking.

Here is how I made this awesome dish:

Ingredients:

• 500 grams Pork meat
• Dried Basil leaves
• Garlic, Salt and Pepper
• 1/4 cup Red Wine
• 1/2 cup Soy Sauce
• 300 grams pebble potatoes (cut unto halves)

FOOD LAB: Pompano Fish Curry in Garlic and Cinnamon

Pompano Fish Curry in Garlic and Cinnamon

Just like I promised I will make a fish recipe after being inspired at the I LOVE FISH video contest awarding night showcasing different fish dishes. Now its time to make my own. Well from the title itself it looks really complicated, and did the combination of garlic and cinnamon surprize you? Well find out as we go and prepare another successful experiment of Food Lab only here at FudFyt! And aside from the dish itself the fish we will use is Pompano, a wide yet very tasty fish distributed by FISHTA Seafoods.

THE POMPANO FISH

 The Ingredients

• 1 whole Pompano Fish (Cleaned and sliced a vertically into 4 parts)
• Oil
• water
• Margarine
• Salt
• Pepper
• 1 can evaporated milk
• Curry powder
• Cinnamon powder
• Dried garlic flakes

Procedure:

• After cleaning and slicing the fish into four parts, rub salt unto fish to infuse flavor
• Heat oil and fry fish but do not deep fry.

• Remove fish from heat and set aside

• To prepare sauce, boil 2 cups of water and add pepper, salt, and milk. simmer for 2 minutes.

• Add curry powder and cinnamon powder and add the fish into the sauce. Add margarine to add for flavor and creaminess.

• Simmer for 2 minutes and sprinkle with garlic flakes upon serving.

And viola! Pompano Fish Curry in Garlic and Cinnamon! A fusion of fish goodness with a kick of spiciness and a twist of cinnamon to tease your taste buds! The Pompano fish is not bony unlike the BangusJust in case you were wondering where you can buy Pompano . They can be purchased at these stores. And for more updates and also visit the I LOVE FISH FACEBOOK PAGE and also FISHTA SEAFOODS FACEBOOK PAGE for more information and for other exciting news and promotions.

Food Lab: WHY NOT? CHOCNUT CAKE

During Christmas time the thing we love to do on this celebration is... EAT. Its already a given and the challenge to food lovers is to enjoy the art of eating by devising new flavors but of the same Christmas spirit. And what I always want to "cook" are Graham cakes because (1) they are easy to prepare and (2) you don't need a oven (but you need a refrigerator). And like what I said there should be twist for this year, and I made my own recipe which I called.... WHY NOT? CHOC NUT!

Now the ingredients:
1. 1 pack Graham Crackers
2. 2. packs 250ml All purpose cream
3. 1 can condensed milk
4. Powdered chocolate
5. Sugar
6. Marshmallows (the little cute sized ones were out of stock so I used the ones that look lie frech fries)
7. 1 pack (of the legendary) CHOC NUT!

Now for the steps:
1. place first layer with Graham Crackers on a pan. Then sprinkle some chocolate powder above it and also the gaps that were uncovered by the crackers.


2. With the Choc nut, crush them using you hand and sprinkle them above the layer. Also its OK for you to leave some chunks to emphasize the flavor of the Choc nut in the dish. While doing this you can now place the creams into another pan and mix it with some condensed milk and sugar. Mix well and make sure no lumps or bubbles are formed.
3. You can now place some marshmallows above them. For the french fries style of mallows, you can pull them apart to make them shorter. Then after you can now pour the cream mixture.
4. Do the same layer procedure which may go up to 2-4 layers depending on the size of the pan. At the top, which should be the cream, we will now create the top layer. The top layer will be formed by the sprinkling the rest of the crushed choc nut covering the top layer.
5. If you still have marshmallows left you can decorate the top with anything that you want. For us, since its Christmas, we place there Happy b-day Jesus! (we have to make sure that mallows are enough to spell the out). Then with the powdered chocolate and condensed milk, mix them to make a syrup that you can design the top layer of the cake.

6. You can now place pan inside the refrigerator for about an hour as the cream freezes and its done!
An there you have it! WHY NOT? CHOC NUT Graham cake, made with very practical ingredients with a twist of a favorite Filipino confectionery.