Filipino “Salmon” with Sotanghon

Filipino “Salmon” with Sotanghon

When I was younger, I really didn’t like this dish. My mom made these with misua (some thin salted wheat noodles) which always ended up too starchy for me. I also never got why it was called ‘salmon’ (pronounced SAL-mon, instead of samən) when it’s Not. Even. Salmon. It’s mackerel.

The most popular brand was Hokkaido–some argue that this is Hekkaido, with an e. My husband and I think that the brand Hokkaido used to all just be the Pink Salmon variety, hence homecooks called it “salmon,” but maybe some time later the mackerel was introduced. It was most likely much cheaper than pink salmon and made its way to Filipino homes, but got stuck with the name! Well, that’s our theory.  Continue reading “Filipino “Salmon” with Sotanghon”

Spicy Hoisin Bokchoy

Spicy Hoisin Bokchoy

I most always try to make a huge serving of stir-fried vegetables (using my super easy stir-fry recipe) as side dish when I’m roasting chicken or having fried fish for lunch. But ever since my induction cooker brokedown, I was left with baking and steaming veggies.

There’s this one day I was baking chicken quarters, lazily rubbed with prepared spices, and thought I’d better prepare some veggies. I looked around and saw I had hoisin sauce, and the half-full jar of our favorite Chili Garlic Crunch from Chef Alex. Continue reading “Spicy Hoisin Bokchoy”