Pinaputok na Tilapia Recipe

Pinaputok na Tilapia Recipe

Pinaputok in Filipino┬ákind of means “bursting” as in bursting in the seams. So in this recipe, the fish is stuffed with as much chopped onions and tomatoes as possible. Drizzled with a light butter mixture (or even anything as simple as oil, seasoned with salt and pepper) then wrapped in foil to cook–usually grilled, sometimes baked. The juices of the fish mix with the onions and tomatoes, trapped inside, giving the fish an ever so slightly enhanced, fresh and clean taste.

Continue reading “Pinaputok na Tilapia Recipe”

Cajun Shrimp Foil Bake

Cajun Shrimp Foil Bake

It was so weird for me to be browsing through Pinterest, seeing recipes that say Shrimp Boil Foil Bake / Grill and yet nothing in the procedure required any boiling. So Google it is. I learned that this dish comes from the widely popular Louisiana traditional seafood boil. They use crawfish, lobsters, and other kinds of seafood. Throw everything in a boiling pot of water, season it with paprika, cayenne pepper, lemons, and more. Add sausages, ears of corn, potatoes, onions, garlic. Oh my gosh, why have I never been to Louisiana? I’d really want to visit some day. Continue reading “Cajun Shrimp Foil Bake”

Baked Pork Chops

Baked Pork Chops

From time to time, I ask A if he has any meal requests before I make my weekly meal plan. A couple of weeks back, he mentioned he’s missing fried pork chops. The pork chop game has been taken over by tonkatsu, and I admittedly have not used pork chops sans the Japanese panko in a while.

I intended to make fried pork chops before the cooker broke down. Well, that happened, and I thought it was such an awful waste of energy to redo my meal plan, so I decided to keep the meals I’ve written but adapt them to either baked or be a rice cooker meal. Continue reading “Baked Pork Chops”