CookEatWander

FRIED FISH - my favorite from head to tail! When I was kitchen counter height my mother taught me that it was important to put 2-3 slits on each side of the fish. I looked up at her and asked, "Why"?   She said "You want that salt IN the meat of the fish and not just on it's skin." When I went to culinary school, the process of putting those "slits" is actually called SCORING . SCORE: To make shallow cuts or gashes across the surface of foods (e.g. meat, fish, bread), usually in a diamond pattern, before cooking. This is done to help foods absorb more flavors, cook faster, more evenly, as well as for aesthetic purposes. Remember that we eat with our eyes! #cookeatwander Simply Fried Tilapia

What do you get when you take a whole sucking pig, a long bamboo stick, hot coals, and hours of cooking?  You get one of the best food eating experiences the Philippines has to offer . Cooking Lechon Lechon is considered a Philippine national dish, and most celebrations have it as a center piece to a grand feast.  When cooked by a master, the skin of the whole pig is a shiny, golden brown and so crunchy it breaks apart in your mouth.  Beneath that golden crunch is a layer of warm fat and succulent meat that melts in your mouth! SIMPLY BEST WHEN SHARED!   Have you shared in the experience? #cookeatwander Lechon Lechon Lechon Masters

I remember my mom who used to cook this once a week.  I love it that i don't actually need the meat, just the sauce over freshly cooked rice will do! My mom does it in two different ways - one with soy sauce and one without.  Adobo with soy sauce is fairly common. You can see restaurants or food stalls make it with pork or chicken or both! I, on the other hand, make adobo without soy sauce quite often.  We bring it to parties, to the beach, to picnics.  It's quick, comforting and it's addicting that my mouth is salivating while writing this. (I remember that time when we were in culinary school.  Quickly made yet bursting with flavor that everybody enjoyed it!  I used pork belly that time - the pork came out crispy yet soft with a crispy skin and fat that melts in your mouth!) Anyway, at home, I use chicken wings.  My daughter loves chicken wings.  It always reminds me of mom who loves chicken wings too!  Chicken Adobo (Gluten F...