Canned Tuna Paksiw: One-Pot Meal

Paksiw is a Filipino dish, which means to cook and simmer in vinegar. Over the years, this manner of cooking has evolved to include pork, and chicken meat, and even lechon, but originally fish is the main ingredient.

Nowadays, living in the city and having a hectic life, we are often faced with not having the time to buy and prepare meat or fresh fish. Sometimes, we only have a few minutes to spare, just enough to drop by a convenience store where meats are canned. I’m guilty of this, however, reality bites.

So, I’ve come up with this recipe to solve my time problem and still provide healthy meal for my family. This is a very quick, one-pot recipe; healthy and nutritious.

tuna with bitter gourd

Canned Tuna Paksiw: One-Pot Meal

Ingredients
  

  • 3 cloves garlic
  • 1 large onion
  • 1 large slice of ginger
  • 1 tsp whole peppercorn
  • 1 can tuna ***in vegetable oil works better
  • slices of eggplant
  • slices of bitter gourd ***amount of vegetables depends on your preference

Instructions
 

  • Coat the slices of bitter gourd with salt, and let it sit for at least 10 minutes before thoroughly washing the salt off. This will lessen the bitterness.
  • In a pot, put all ingredients.
  • Over mediun heat, cook and simmer for at least 5 minutes.
  • Taste it. Add sugar, or salt, or vinegar as needed.

Video

Notes

  1. For bigger serving double the recipe.
  2. The combination of vinegar, sugar, and bitterness from bittermelon should give the recipe a certain tart taste right off the bat, a bit of bitter aftertaste, and a swe
  3. Bitter gourd can be skipped if you dislike it. 
Happy eating!

About to grill that steak? Here are 5 rookie errors you should avoid!

There’s nothing quite as sweet or juicy as a beef steak grilled to perfection. Just imagine it; munching into that tender flank steak. Heck, it is close enough to Utopia one can get after a long, stressful week!

Sadly, such magnificent dreams can inadvertently be transformed into nightmares. Especially sans the right methods of grilling that beef steak; one that was eagerly purchased at the butchery a few moments ago.

In fact, when put to the test, many a self-proclaimed ‘cooking connoisseurs’ fail to pass the test. In turn, they become the lead actors in another epic series of ‘cooking dry, tough, meat.’

That being said, here are few rookie errors to avoid when preparing that scrumptious grilled steak.

 

Failing to use enough seasoning

Perhaps a delicious pepper-crusted ribeye has been lingering in the mind for quite a while now? Well, as with all magnificent dishes, seasoning is key. Consider the likes of salt and spices as the preliminaries of any amazing dish. So don’t be scared to be generous with them!

However, one should draw the line between generosity and over-zealousness.

That being said, it’s wise to always go for a hearty seasoning; lest one wants to deprive their meat of a rich flavour and a bold crust. Didn’t think so.

 

Grilling the steak while it’s still cold

At times, the desire to consume the steak as soon as possible can be quite tempting! Hence, one eagerly throws the steak straight from the fridge and onto the grill. Big mistake.

In fact, one should give the steak ample time to reach room temperature. In such a circumstance, patience is key.

The truth is, grilling a cold steak will cause it to cook unevenly; potentially resulting on the outside side of the steak burning, while the insides remain largely undercooked or undercooked!

 

Not selecting the right steak

Yep, trouble could have been brewing before the actual grilling process began! How is this so? It all goes back to the meat that was selected before heading to the checkout line.

In fact, there are a myriad of meat varieties that all have a unique cooking or grilling technique. For example, the T-bone goes in tandem with grilling, while the boneless ribeye might be a fan-favourite of the pan, due to all the fat running through it.

So take note; treating all the steaks in a similar manner might deprive some of them of the best possible flavour.

Another factor that comes into play is the grill that one is using. As a rule of thumb, always go for high quality grills, regardless of the event. The Brinkmann Gourmet Electric Smoker is one ideal grill to check out.

 

Going for the lean cut

While the lean cut might be ideal for healthy living, it’s not exactly the talk of the town when one is searching for sensational flavours in their palate.

That being said, always look for a steak with a healthy layer of marbling (that is the fat that shows itself as white lines or flecks). Though it’s a tad bit on the expensive end, the savoury juices and tenderness are definitely worth it!

 

Biggest mistake; Turning over the steak only once

A common misconception in the culinary world is that the ideal way to keep a steak juicy and tender is to flip it over only once.

While the end result might be photo-worthy, the steak won’t be that delicious. If anything, it will be pretty dry.

Hence, ensure to turn the steak multiple times as it grills away!

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