"Filipino food is a fusion of different flavours which evolves through various influences like Spanish, American, Chinese and other Asian countries. As we adapted and concocted these dishes it has created diverse flavours that are uniquely Filipino seasoned and spiced by our rich culture".

Saturday, November 05, 2011

Bacalao Guisado (Filipino style)



Whenever I have the chance to bring Bee (a.k.a my hubby) with me in the local public market, he would always find his way onto the dried fish section and purchase his favorite buwad (Visayan term for driedfish). He wants this particular one which is meaty and flaky, the bacalao / bakalaw.

Bacalao  is a spanish word for dried cod. In most European countries, bacalao is the term used for stockfish or salted cod. Originally, cod fish is used in drying and salting. There has been a decline of supply  of cod fish, so other species have used instead.  

We are not european, but we have been greatly influenced by the spanish cultures and cuisines. There are several ways of preparing bacalao dish, but the one my palate is used in tasting to is simply having it cooked in olive oil and tomatoes. Here goes...


Ingredients:
3 slices of dried fish
2 tbsp olive oil
3 cloves garlic, peeled and minced
1 med. sized onion, chopped
thumbsized ginger, crushed
5 fresh ripe tomatoes, seeded and finely chopped
1 green chili 
freshly ground peppercorn, to taste
green olives (optional)
1  cup water.


How to prepare:
  • Soak dried fish in a bowl of water for 10-15 minutes.
  • Heat olive oil in pan. saute ginger, onions and garlic. Add tomatoes and 1 cup water. Cook tomatoes for 2-3 minutes to make a nice tomato sauce.
  • Add dried fish and olives (if you plan to add olives). Sprinkle some ground peppercorn. Cover and let the dried fish simmer in tomato sauce for 5 to 8 minutes.
  • No need to add salt, since dried fish is salty enough. 
  • Garnish with green chilis.
  • Serve with rice.




This post is linked to :  eRecipecards ,  Food Trip FridayFood Friday 






7 comments:

maiylah said...

i also make a beeline for the buwad section when i enter the grocery, too...lol. i usually shy away from the 'big' ones since they can be pretty salty. but your recipe has made me want to experiment! i just know i'll be eating more than my usual share of rice when i cook this! :p

thank you so much for sharing your bacalao recipe over at Food Friday! much appreciated! :)
happy weekend!

kat-in-the-kitchen said...

oh I miss the bakalaw of my lola in Bohol. kaka tulo laway..haha Visiting from FTF. Hope you can visit back.

Dzoli said...

This is one type of dried fish that I have eaten as a child.Unfortunately after we moved to new Zealand people do not seem to like dried fish.You reminded me to look in an asian store.I might get lucky.Your hubby has a good taste;)

Mika said...

Great dish! I would have to learn how to cook this so I can prepare it for my mom :)

Thanks for the recipe!

peachkins said...

hmmmnn.. this sounds so delicious!

wifetoalineman02 said...

yum...looks delicious, makes me drool. Dropping some love for Food Trip Friday, hope that you can visit me back too

http://www.jessysadventure.com/2011/11/beef-stew-my-families%E2%80%99-favorite-food-to-eat-during-fall.html

Purabi Naha said...

I love bacalao. This dish is driving me crazy, I surely need to taste some of these. Interestingly, Bacalhau is also a Macanese dish.

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