#escabeche

Mexican Escabeche / Pickled Jalapeños (Vegan)

Chicken Escabeche with Jalapeños, Golden Raisins and Mint

Time for delicious, sweet-and-sour Escabeche! It is typically a fried fish drenched in bell peppers and onion in a vinegar, sugar, and/or ketchup sauce. Though this method was brought over by the Spanish, they took it from a recipe as old as the early 8th century when it was enjoyed by Abbasid caliphs and upper classes of Islamic society. They called it sikbaj, and it was made with meat stewed in vinegar (Lilia Zaouali, 2007). Today, Filipinos use different fish available at the coastline for escabeche, including Lapu-lapu, Tilapia, Talakitok, and more. Fish are not only consumed by many Filipinos, but they're also important species in our marine ecosystems. April is Filipino Food Month and Philippine Earth Month. Learn more about this fish, and how something called "marine protected areas" can help ensure we have more fish to enjoy... at @philippinewildlifeart. Artprint: https://society6.com/product/talakitok-or-gold-spotted-trevally-carangoides-fulvoguttatus-in-filipino-and-baybayin6583131_print

Picada argentina

居酒屋のチキン南蛮 // CHICKEN NANBAN So nanban [南蛮] means barbarian, which is how Japan used to refer to foreigners, including the Portuguese, who taught them to make escabeche, which became this: deep-fried chicken in a sweet vinegar sauce, absolutely covered in tartar sauce goo.

❤️#jantar #romantico Duo de Salmão e Pescada Amarela ao molho escabeche típico caiçara ! Curado e defumado artesanalmente. #salmon🐟 #salmone #yelowhake #escabeche #souce #gambereto #shrimp #Kitchenlife #instafoood #food # (em Quality Suites João Pessoa) https://www.instagram.com/p/B4PEGQ9FZ3k/?igshid=zi6g6y28a0ha

Another shot of the delicious and gigantic prawns from @lepetitrooster #shrimp #prawn #prawns #escabeche #🦐 (at Le Petit Rooster NYC) https://www.instagram.com/p/B1wXnrFH74c/?igshid=9bddccsoainl

🍄🍄 Escabetx de xampinyons 🍄🍄 gonna explain how to pickle stuff. I made a pretty classic version, one cup of water, one cup of white vinegar. I brought it to a boil and then added in a teaspoon of sugar and salt. A teaspoon of mustard and fennel seeds. A sprinkle of chilli flakes. Stirred until fully dissolved as you need to be careful not to let it caramelize on the bottom. Add in garlic pieces and half a red onion (I always have one lying around somewhere in the fridge haha.) And leave on a slow rolling boil for 5 minutes. Place in a jar what you want to cook. I used up five or six old mushrooms which had been lying around and were looking a little sad. I filled an old jar with them chopped up n raw. Then poured in the hot mixture making sure to get the onions and garlic mixed up with everything and filled the jar up to the rim with liquid. Then leave it to cool and then put in the fridge. The vegetables cook in the hot liquid but you can fry them off before if you prefer (with courgettes and aubergine it’s preferable). You can do this from raw with old cabbage, broccoli, spinach, so so so much... it’s a great way to reduce waste and to use up old food scraps. You can keep it in the fridge for seven to two weeks.