{"id":10779,"date":"2023-03-14T01:05:00","date_gmt":"2023-03-14T08:05:00","guid":{"rendered":"http:\/\/www.kawalingpinoy.com\/?p=10779"},"modified":"2024-10-12T12:50:50","modified_gmt":"2024-10-12T19:50:50","slug":"cardillong-isda","status":"publish","type":"post","link":"https:\/\/www.kawalingpinoy.com\/cardillong-isda\/","title":{"rendered":"Cardillong Isda"},"content":{"rendered":"\n

Cardillong Isda<\/strong> is an excellent use for leftover fish! Cooked with juicy tomatoes, onions, and fluffy eggs, it's a filling and delicious meal perfect with steamed rice.<\/p>\n\n\n\n

\"Cardillong<\/figure>\n\n\n\n\n\n

One habit that has saved me precious time and unnecessary stress over the years is batch cooking. I like to double or triple a recipe and freeze it in individual containers to thaw and reheat for future meals.<\/p>\n\n\n\n

I also like to prepare a few key ingredients in bulk to create different dishes throughout the week. For example, once a month, I'll make a huge batch of my tried-and-tested lumpia shanghai filling<\/a>, divide the mixture into resealable bags, and store it in the freezer for other dishes. In addition to lumpia, I also use the versatile meat filling in sotanghon and bola bola soups<\/a>, siomai<\/a>, tortang talong<\/a>, and pearl balls<\/a>, to name a few.<\/p>\n\n\n\n

When I fry fish, I cook a few extra pieces, turning them into escabeche<\/a>, bangus sa tausi,<\/a> or this cardillong isda <\/em>for the next day's meal. By simply adding sauteed onions, tomatoes,<\/em> and beaten eggs to leftover fish, I have a whole new dish to enjoy!<\/p>\n\n\n\n

Ingredient notes<\/h2>\n\n\n\n
\"pompano<\/figure>\n\n\n\n