The best sweet and sour sauce is not thickened with starch

sweet-sour-sauce2

Have you ever wondered why, when you take leftover sweet and sour pork from the fridge, the sauce is all lumpy and has the appearance of too-soft gelatin? It's because of the starch added to the sweet and sour sauce. Good quality sweet and sour sauce should stay syrupy even after refrigeration albeit thicker than when hot … [Read more...]

How to cook: Filipino escabeche (fish with pickled vegetables)

escabeche

Per Speedy's request, dinner tonight was escabeche. I did as requested and cooked escabeche with a twist -- I added slices of mango. Not soft and ripe mango but mango at that almost infinitesimal stage between unripe and ripe when it is still quite firm, subtly sweet and faintly tangy. The escabeche was so delicious, and so … [Read more...]