Flavor (Pop) Capital

Sunday, July 5, 2015

July 05, 2015 at 08:47PM

via Instagram: Grilling Pompano - One of my favorite fishes, very versatile and flavorful. This is how I grill this fish. To pop out its ocean flavor, I make sure it is cleaned and at room temperature before grilling. No salt or spices nor any herbs and sauces were added before grilling. I use a cast-iron grill on top of an electric stove, as I live in a condominium. Grilling the fish without anything to enhance its taste will make its natural flavor pop. Pompano meat is tasty, and you feel like you're eating it at the beach because you can just taste the ocean. I'll use a Japanese style sauce for dipping later... Mirin, soy sauce, grated ginger, sugar.

July 05, 2015 at 01:15PM

via Instagram: Couscous - We were curious on what this food tastes like, so I bought 2 boxes. This is the very first time I cooked couscous, good thing it was quick to cook but tedious. It tastes good, buttery, but the texture is more on the mushy side. We were not able to finish the whole bowl. Perhaps because of the texture, as we were so much accustomed to eating rice. The fine grains and mushy texture of the couscous was less appealing, nonetheless, it was a good dish, something new.

Grilled Pork Belly

via Instagram: Grilled pork belly and portobello mushrooms, onions, tomatoes. The sauce is made of 1 part mirin, 1 part soy sauce, 1 tablespoon sugar. Heated into a sauce pan, reduce until a little thick. The sauce is basted onto the meat and vegetables while grilling. #sundaylunch #weekendmenu