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From : FatherRoel
Added: Oct 31, 2009
http://tubagbohol.mikeligalig.com/index.php?topic=22840.168 Ironman Chef Fro presents... HOW TO Prepare ESCABECHE Escabeche is a typical mediterranean aera cuisine which refers to both a dish of poached or fried fish, and not only fish (escabeche of chicken, rabbit or pork is common in Spain) that is marinated in an acidic mixture before serving, and to the marinade itself. The dish is common in Spanish cuisine, Panamanian cuisine, Peruvian cuisine, Puerto Rican cuisine, Mexican cuisine, and popular in both Portuguese cuisine and Provençal cuisine. The dish appears as far as Asia in the Philippines with adjustments to local food staples. It is usually served cold after marinating in a refrigerator overnight (or longer). The acid in the marinade is usually vinegar but can also include citrus juice. Escabeche is a popular presentation of canned or potted preserved fish, such as tuna, bonito or sardines. "But mine is not; it's fresh fish, pare q!" (Fro) http://en.wikipedia.org/wiki/Escabeche The dish is also known as "escoveitch" or "escoveech fish" in Jamaica, and is marinated in a sauce of vinegar, onions, chayote, carrots and scotch bonnet peppers overnight, since it is a traditional breakfast dish. And as "escabecio", "scapece" or "savoro" in Italy, "savoro" in Greece and "scabetche" in North Africa. The dish is not to be confused with an unrelated soup made from chicken, onion, and spices and served in Belize, sometimes referred to as Belizean escabeche. However like the other escabeches, Belizean escabeche is based upon an acidic marinade---in this instance, onions marinated in vinegar. "Working Man" by Romeo Mascariñas Written by J. Roel Lungay and Romeo C. Mascariñas From the album, BIG BANG! Copyright © 2009 Roro Music International Copyright Secured All Rights Reserved +
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