Mommy Cooks: What's For Dinner?

I love to cook! I wish I could do it more often. My Mom usually cooks during the weekdays. But now (like starting today - ha!) I vowed to cook as much as I can especially on weekends. 

The kid is not a very picky eater, for her it's all about timing. She will try anything and eat anything, as long as she's not full. I will write about the kid's favorite snacks and meals in the next few days.

Tonight I made my all-time favorite dish using my all-time favorite fish! Bangus (milk fish) is the Philippines' national fish, very boney, but really delicious! Here in the US you can buy the whole fish, or you can also buy the deboned butterflied version. But my ultimate favorite is the bangus belly! YUM! Perfect for daing na bangus! Here's my version of this favorite Filipino fried dish.

Daing na Bangus
(Fried Milkfish marinated in vinegar and garlic)

1 pack of bangus belly (2 in a pack)
white vinegar
1 head of garlic (crushed)
black pepper
oil for frying

1. Marinate the bangus in white vinegar (enough that it's covered, skin side up), black pepper and crushed garlic. Cover container and refrigerate for at least an hour. Ideally I would say 2-3 hours will work best.

I kept it in the fridge for 2 hours today, some days even more.

2.  Fry in pan in medium to low heat until brown and crispy on both sides. I timed it and the best results are between 5-7 minutes on each side. This is NOT pan fried nor deep fried. Warning: oil will pop and splatter so make sure to wear your armor! :D

Oil should be super hot! And always duck for cover! :D

*** I will write about techniques on avoiding being burned by hot oil during frying in the next few posts.

3. After frying, place on a plate with paper towel. Fry the leftover garlic from the marinade. Serve piping hot, best with spicy vinegar for dipping!

5-7 minutes of frying on both sides to make it crispy and golden brown.

The next recipe is one of Sofia's favorite Filipino dishes. She eats a lot of vegetables and this dish is no exception. She loves eating it with rice and soup.

Ginisang Sayote, Carrots & Shrimp
(Sauteed Chayote with Carrots and Shrimp)

2 chayotes
2 carrots
garlic
onions
1 small tomato
4-5 whole, large shrimps (with head)
water
salt or fish sauce to taste

1. Chop the chayote and carrots in small cubes. Crush garlic, dice onions and tomato. Take off the shrimps' heads and set aside. Dice the rest of the shrimp meat.

 2. Sautee garlic, onions and tomato. Add shrimp heads for more flavor. Add the shrimp meat. Add carrots and chayote. Stir fry.

3. Add desired amount of water for sabaw (soup).  Let simmer until all veggies are cooked and tender. Add salt or fish sauce according to your taste.

Simmering goodness.

And my final plate with a side of spicy Pinakurat vinegar and fried garlic!

What's your dinner?

PS
All photos taken using my phone, HTC MyTouch 4G because I'm too lazy to look for my camera. (there's a reason behind why my stuff are shoved away in a closet somewhere...will post why soon!)