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Escabeche is a typical Mediterranean cuisine which refers to both a dish of poached or fried fish, that is marinated in an acidic mixture before serving, and to the marinade itself. The dish is common in Spanish, Salvadoran, Panamanian, Peruvian, Philippine, Puerto Rican, Mexican and Guatemalan cuisine, and popular in Catalonia, Portugal and Provence.
We usually call this Escabeche than the common name "sweet and sour fish".
1-2 Big Tilapiya fish (seasoned with salt and pepper, deep fried)
5 pcs. of Scallion or the spring onion
1 small red bell pepper
1 small green bell pepper
1 small can of pineapple crushed
1 small carrots (chopped thinly)
4 cloves of garlic (crushed and chopped)
5 pcs. small red onion (from the scallion)
2 inches ginger (peeled and chopped)
1 pack of tomato sauce
1/2 cup of water
sugar and salt to taste
1. In a deep frying pan, heat it with high temperature. Then, add the cooking oil. Add the seasoned tilapiya fish if the cooking oil is already hot. Deep fried both sides. Remove the cooked fish and put it on the plate, Set aside.
2. Remove the excess oil just make sure that the oil left is about 2 Tablespoons. Saute garlic, onion, ginger, bell pepper, pineapple chunks and carrots. Do not burn or overcook.
3. Add the tomato sauce and the scallions. Put the 1/2 cup of water, sugar and salt to taste. Boil for 5 minutes.
4. After the seasoning is cooked, pour the sauce over the deep fried fish and ready to serve.
Gimbap is a popular and traditional dish in Korea, it is made from steam white rice (bap in Korea) and various other ingredients, rolled in gim (sheets of dried lever sea weed) and served in bite-size slices.
Gimbap is usually prepare during picnics, camping, outdoor events or as light lunch, served with danmuji (pickled radish) or kimchi (pickled cabbage).
I have lived in South Korea years ago and still remember how it is done. Probably because I love Korean dish and their language :)
Oooppps! sorry for the blurred images here because I just used my mobile phone and they aren't any good but I enjoyed doing it anyhow :p
10 sheets of dried laver seaweed or 1 pack (you can find this at the supermarket or grocery or if you can find a Korean supermarket.
medium sized fresh carrots, chopped into long strip
medium sized cucumber, chopped into long strip
2 fresh whole eggs (beaten/scrambled)
a pack of bulkogi sticks (korean beef steak sausage)or crab meat sticks
a pack of yellow pickled radish, chopped (in stick slices)
6-8 cups of white rice
1 1/2 Tablespoon of sesame oil
2 Tablespoons of Sesame Seeds
1 Tablespoon cane or apple vinegar
a dash of salt (if you're ingredients are not too much salty)
1 teaspoon of white sugar
a dash of black pepper powder
2-3 Tablespoon of Cooking oil
1. Cook rice with less water but make sure it is not hard to chew. A soft but firm rice is best. When you're buying rice, you should choose the ones which is newly harvest because it is better when making rice roll as they are a little sticky but not soggy and sloppy.
2. Put the cooked rice in a mixing bowl, seasoned it with white sugar, salt, sesame oil and vinegar while the rice is hot. Mix them well and gently to blend with the seasoning. Do not press or mush the rice. Then, set aside to cool down.
3. In a frying fan, slightly pan fry the carrots until they are slightly soften, seasoned with a pinch of salt, but do not overcook. Also, fry the bulkogi sausage meat sticks into the pan with less oil.
4. Beat the eggs in a bowl, add a dash of ground black pepper and salt. Heat the frying pan, add a little oil and pour the egg in a low heat.
5. Cut the cucumber into long strips and remove the seeds as the seeds portion is watery. but do not peel off the skin.
6. Some other ingredients are already prepared when you buy them at the supermarket. Or for less work, buy yellow pickled radish, crab meat, etc in sticks already.
They will all look like this above image.
We need a sushi roller to make gimbap. This looks like a little bamboo mat and you can buy this in any Korean or Japanese grocery/supermarket.
1. Using a bamboo sushi roller, lay the dried seaweed shiny side down.
2. Spread about ½ cup of rice onto 2/3 of the seaweed, leaving the top 1/3 bare (if you moisten your fingers or a spoon to pat down the rice, you'll get less of a sticky mess).
3. Lay the first ingredient down around 1/3 of the way up from the bottom of the seaweed and the rest of the fillings down on top.
4. Roll from the bottom (as if you're rolling a sleeping bag), pressing down to make the fillings stay in.
5. As you continue to roll, pull the whole thing down towards the end of the bamboo mat.
6. Spread a tiny dab of water along the top seam to hold the roll together.
7. Set aside and continue with other seaweed sheets. Cut each roll into 7-8 pieces