Masiacan (that’s ˈmeɪˌʒɪ.kən) Fish Tacos

When two cultures collide and commingle, the food is one of the first elements that gets thrown into the mix. We really are what we eat, in not only a physical, but also a social and cultural sense. In the spirit of getting back to my travelling roots (yes, I do realize how ludicrous that phrase is) I decided to try adding an Asian flair to my trusty Baja-style fish tacos.

Element 1: Ginger beer instead of Corona in the fish fry batter

Verdict: Barely perceptible difference. Not bad, though!

Element 2: Ginger-Lime-Cilantro Pico de Gallo

Verdict: A winner! Next time maybe I’ll call it coriander instead of cilantro and add lemongrass for a more Southeast Asian flair.

Element 3: Lightly pickled Baby Bok Choy instead of chopped cabbage.

Verdict: Very nice. The key is not leaving the bok choy to brine too long, as the leafy parts can get waterlogged and soggy.

Element 4: Wasabi Guacamole

Verdict: Almost as awesome as it sounds, but not quite. Maybe next time I’ll punch it up with a little more lemon juice and some minced jalapeño to even the flavors out.

Element 5: Wash ’em down with a Ginger Margarita

Verdict: Flat-out AMAZING. I used this recipe from Jean-Georges Vongerichten

I made my usual white sauce, a mixture of yogurt with a bit of mayo, cumin, lime juice, and ground red pepper.

It was a tasty experiment in fusion cooking. A few tweaks to be made, but nothing a few more fish taco dinners won’t fix!

Successful Fried Rice…At Last!

After numerous previous attempts, I have finally succeeded in making the best fried rice ever. Thank you, Lifeskills Master JP Villanueva.

In an attempt to ease my sandwich-hating husband’s lunchtime hunger pains, I threw a couple of mashed garlic cloves, some leftover rice, a pork chop, a couple handfuls of carrot, and a bit of cilantro (it’s healthier if you add something green) in the requisite “screaming hot wok.” Dropped an egg in, too, for good measure.

And ’cause I AM hard-core, I stirred and let it all sit in the wok with the gas dialed all the way up to High. The result: crunchy yumminess!

Best fried rice I’VE ever made…paired it with Black-Eyed Pea and Sweet Potato stew the hubby had whipped up the day before for a complete Afrasian lunch.

This was the crunchiest rice we’ve had since the 4 kuai clay pot wonder-rice in the dirty labyrinth of alleyways populated by poor university students behind the 广州东站. Wish I had photos of that place. We may have been the only foreigners the shopkeepers had ever seen. The eateries were tiny. Short-plastic-stools-and-no-tables tiny, and the kitchens were even tinier. You could choose the meats and veggies from a display tray to have tossed in your clay pot of rice. I remember having Chinese sausage, shitake mushrooms, and spring onions. Amazing. The Better Half took me there while we were still dating. It’s clear why I married him, isn’t it?