2 lb hito (catfish) dressed (or pickerel, or trout)
4 cloves garlic, crushed
1/3 cup vinegar
1/4 cup water
1 tbsp salt
1/4 tsp pepper
1 small bay leaf
3 tbsp cooking oil
Directions
1. Put fish in porcelain or teflon skillet. Combine the rest of
ingredients except cooking oil, and pour over the fish.
2. Over medium heat, bring to a boil. Cover, lower heat and simmer f
about 10 minutes turning fish once.
3. Transfer fish to a dish. Let sauce in skillet simmer until reduce
Transfer to a small bowl and set aside.
4. Heat oil in skillet. Fry fish until brown on all sides. Place on
serving dish. Pour sauce over it.
Preparation and cooking time: 30 minutes Serves 4-5
Recipes by Dennis Santiago, TWS bbs (1-310-676-0492), formatted by Man
Rothstein (1/24/94)
Servings: 4 servings
Adobong Isda (Fish In Tangy Sauce) Recipe brought to you by Recipe Ideas
Categories: Fish; Sauce; Seafood
The History of Recipes
It is actually possible to track the history of recipes back into the far past, at least as far back as the Egyptians, and potentially, even further back. Interesting though that is, sadly, these old cookbooks were just simple hieroglyphic or cunieform recipes for preparing meals.
The truth of the matter is, the oldest recipe discovered so far, according to historians are a few tablets in ancient Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel `blissful`. Moving on, we have two recipe books from the fourteenth century ; one book published under the title `Forme of Cury`, and another, similary entitled `Curye on Inglish`. The titles are somewhat misleading tho`, they are nothing to do with the curry that is familiar to us all today, but rather recipes for the types of meals served to the rich and wealthy people of that time. Later, in the 15th century, knights returning from the crusades brought us many foods, spices and herbs from Arab cuisine, including spices like rosemary and coriander. These new foods and tastes was responsible for an outbreak in manuscripts on cooking, most of which still exist in private libraries. During the following few centuries, the rich families of Wesstern Europe competed to serve up the best banquets, and because of this the best chefs and their recipe collections were much in demand. However, it was during the 1800s that cooking and recipe books became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted their lives to collecting, verifying, and recording recipes that were common in the better off homes of the day. The revolution that is television brings us TV cookery programs and the spin-off recipe books. And that neatly brings us to the present day and the invention of computers and the internet, permitting us all to access thousands of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Adobong Isda (Fish In Tangy Sauce) recipe.
