Stew Fish, Cou Cou, Simple Mixed Veggie Rice | #Cookwithme
Trini Stewed Fish / Caribbean Brown Stew Fish
This is a family favorite which is usually accompanied by freshly steamed jasmine rice, cou cou, boiled ground provisions or dumplings.
Made this for Easter and finally getting a chance to share it!
This hearty stew can be made with any firm flesh fish such as king fish, croaker, red snapper or halibut.
Link to printable recipes:
Stewed Fish:
Coocoo:
Seasoning Rice:
Season Fish
3 lbs fish, carite, king fish, red snapper or other firm fish (5 pieces)
Lemon juice (for washing fish)
6 tbs green seasoning
1 tsp salt
½ tsp black pepper
1 cup flour (to coat fish before frying)
2 cups oil (for frying fish)
To cook
4 tbs extra virgin olive oil
4 tbs brown sugar, optional
6 tbs ketchup
4 tbs green seasoning
1 carrot, sliced diagonally
1 onion, sliced
1 hot pepper, chopped
½ cup scallion, cilantro or parsley, finely chopped
1 red bell pepper, julienned
2 plum tomatoes, chopped
salt
black pepper
10 - 15 ochroes, halved, optional
hot water
Cou cou or coo coo, a cornmeal based side dish, is a great accompaniment to curried catfish, steamed or stewed fish.
Ingredients
5 cups coconut milk, divided
1 cup fine cornmeal
½ small onion, chopped
4 cloves garlic, minced
2 scallions or 6 bandhania, chopped
3 sprigs thyme (1 tsp thyme leaves)
1 cup sliced ochro (2 oz) , about 4 medium
1 pimento or hot pepper, chopped
2 tbs butter
MIXED VEGGIE RICE - SEASONING RICE
2 tbs coconut oil
1 onion, chopped
2 tbs green seasoning
1 tbs minced garlic
2 cups mixed veggies (about 8 oz)
2 cups jasmine or other rice
2 tsp Himalayan salt
3 cups hot water
Chapters
Stewed Fish 00:00
Cou Cou 06:58
Simple Simple Mixed Veggie Rice 14:43
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PAKSIW NA DILIS | Pinoy ulam | Budget-friendly and affordable | Pinay mommy in Norway ????????????????
FULL ENGLISH TEXT IN THE VIDEO.
My version of PAKSIW (Vinegar Stew) with anchovies cooked in vinegar. Very simple yet so good!
Sooo easy to make! Perfect for beginners or those who are trying to cook this dish for the first time.
Tastes even better the next day!
Anchovies na Paksiw (FISH IN VINEGAR)
●INGREDIENTS:
❋Anchovies (Silver fish)
❋GINGER
❋ONION
❋GARLIC
❋TOMATO
❋VINEGAR
❋WATER
❋SALT
❋BLACK PEPPER
❋SEASONING GRANULES (optional)
This is more tasteful and delicious after a day or 2 when all the flavors have set in.
You can add hot chili (green or red) to spice it up!
This is one of my favorite fish dish!
A comfort food for us who miss all the good foods in the Philippines!
❋❋Exact measurements and complete list of ingredients in the video!
Philippine cuisine consists of the food, preparation methods and eating customs found in the Philippines.
Dishes range from the very simple, like a meal of fried salted fish and rice, to the elaborate paellas and cocidos created for fiestas, also spaghetti and lasagna of Italian origin. Popular dishes include: lechón (whole roasted pig), longganisa (Philippine sausage), tapa (cured beef), torta (omelette), adobo (chicken and/or pork braised in garlic, vinegar, oil and soy sauce, or cooked until dry), kaldereta (meat in tomato sauce stew), Pinay Mommy in Norway, mechado (larded beef in soy and tomato sauce), puchero (beef in bananas and tomato sauce), afritada (chicken and/or pork simmered in a peanut sauce with vegetables), kare-kare (oxtail and vegetables cooked in peanut sauce), pinakbet (kabocha squash, eggplant, beans, okra, and tomato stew flavored with shrimp paste) crispy pata (deep-fried pig's leg), Pinay Mommy in Norway, hamonado (pork sweetened in pineapple sauce), sinigang (meat or seafood in sour broth), pancit (noodles), and lumpia (fresh or fried spring rolls).
Adobo/Inadobo − cooked in vinegar, oil, garlic and soy sauce.
Babad/Binabad/Ibinabad − to marinate.
Banli/Binanlian/Pabanli − blanched.
Bagoong/Binagoongan/ -- sa Bagoong − cooked with fermented fish paste bagoong. Pinay Mommy in Norway
Binalot -- literally wrapped. This generally refers to dishes wrapped in banana leaves, pandan leaves, or even aluminum foil.
Buro/Binuro − fermented.
Daing/Dinaing/Padaing − marinated with garlic, vinegar, and black peppers. Sometimes dried and usually fried before eating.
Guinataan/sa Gata − cooked with coconut milk.
Guisa/Guisado/Ginisa or Gisado − sautéed with garlic, onions and/or tomatoes. Pinay Mommy in Norway
Halabos/Hinalabos -- mostly for shellfish. Steamed in their own juices and sometimes carbonated soda.
Hilaw/Sariwa -- unripe (for fruits and vegetables), raw (for meats). Also used for uncooked food in general (as in lumpiang sariwa).
Hinurno -- baked in an oven or roasted.
Ihaw/Inihaw − grilled over coals.
Kinilaw or Kilawin − fish or seafood marinated in vinegar or calamansi juice along with garlic, onions, ginger, tomato, peppers.
Laga/Nilaga/Palaga − boiled/braised. Pinay Mommy in Norway
Nilasing − cooked with an alcoholic beverage like wine or beer.
Lechon/Litson/Nilechon − roasted on a spit.
Lumpia -- wrapped with an edible wrapper.
Minatamis − sweetened
Pinakbet − to cook with vegetables usually with sitaw (yardlong beans), calabaza, talong (eggplant), and ampalaya (bitter melon) among others and bagoong. Pinay Mommy in Norway
Paksiw/Pinaksiw − cooked in vinegar.
Pangat/Pinangat − boiled in salted water with fruit such as tomatoes or ripe mangoes.
Palaman/Pinalaman − filled as in siopao, though palaman also refers to the filling in a sandwich.
Pinakuluan -- boiled.
Prito/Pinirito − fried or deep fried. From the Spanish frito.
Relleno/Relyeno -- stuffed. Pinay Mommy in Norway
Tapa/Tinapa -- dried and smoked. Tapa refers to meat treated in this manner, mostly marinated and then dried and fried afterwards. Tinapa meanwhile is almost exclusively associated with smoked fish.
Sarza/Sarciado -- cooked with a thick sauce.
Sinangag -- garlic fried rice.
Sigang/Sinigang − boiled in a sour broth usually with a tamarind base. Other common souring agents include guava, raw mangoes, calamansi also known as calamondin. Pinay Mommy in Norway
Tosta/Tinosta/Tostado -- toasted.
Torta/Tinorta/Patorta -- to cook with eggs in the manner of an omelette.
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#filipinofood
#Pinoyrecipes
#howtocook
tagalog, Philippines, filipino, chilli, Sisig, Crispy pata, inasal,Taba ng talangka, Pancit Palabok, Bulalo, Fish tinola, Kare-kare, tilapis, isda, tinolang, ginisang karne, afritada, nilagang baka, arroz caldo, pancit canton, bicol express, sinigang, lumpiang shanghai, adobo, pinaupuan, sopas, tortang talong, munggo, upo, dinuguan, Paksiw, kaldereta, Puchero,
Trinbagonian Breadfruit Oil Down with Salted Pigtails | Taste of Trini
Here's one of my favourite Trinbagonian one-pot meals! Breadfruit with pigtails and dasheen bush bhagi, simmered in coconut milk and Trinbagonian green seasoning. It has a smooth, creamy texture, and it's the perfect compliment to any type of stew meats, not just pigtails. Stewed Chicken, Fish, Shrimp, Oxtails and Cow Heels are some other meats that pairs well with Oil Down (Oil Dong as we say in Trinbago).
Disclaimer: This is not the Grenadian version, this is how we make it in Trinidad and Tobago.
Here's what you will need:
1 Breadfruit
8-10 Pigtails
5-8 Dasheen Bush Leaves
2 teaspoons Soy Sauce
1/2 cup of Green Seasoning
1 teaspoon Black Pepper
2 teaspoons Avocado Oil (or your choice of oil)
1 Onion, diced
1-2 Carrots, cubed
1-2 Hot Peppers
1/4 cup of Scallions/Chive, chopped
1/4 cup of Celery, chopped
1 pack of Maggi Vegetable Soup Mix
1 can of Coconut Milk/ 2 cups of fresh Coconut Milk
1 tablespoon of Golden Ray Butter (Optional)
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Love,
R.
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Please watch: Tasty Grilled Corn | Taste of Trini
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