POSITIVELY FILIPINO is the premier digital native magazine celebrating the story of the global Filipino. The POSITIVELY FILIPINO online magazine chronicles the experiences of the global Filipino in all its complexity, providing analysis and discussion about the arts, culture, politics, media, sports, economics, history and social justice.
Unlike in California, I don’t have a source of packaged eel where I currently am in Baguio City in the Philippines. But I have found a worthy, readily available alternative to unagi domburi: boneless bangus (milkfish). I have even come up with my local version of the unagi sauce, using my choice of beer, San Mig Light, as a substitute for sake.
Read MoreThis recipe is my take on the Chinese-style beer fish. My twist? I used boneless Bangus (milkfish) belly popular in the Philippines. Additionally, I didn’t have light beer on hand (I prepared this recipe in the midst of an Enhanced Community Quarantine because of the Covid-19 pandemic which included a ban on the sale of liquor), so I used a “stronger” kind of Philippine beer called Red Horse. The results were surprisingly amazing!
Read MoreThis version of Lumpiang Shanghai uses shredded milk fish instead of pork or chicken. Leftover cooked boneless milk fish can be used for this recipe which makes preparation a lot easier.
Read MorePOSITIVELY FILIPINO is the premier digital native magazine celebrating the story of Filipinos in the diaspora. POSITIVELY FILIPINO online magazine chronicles the experiences of the global Filipino in all its complexity, covering the arts, culture, politics, media, sports, economics, history and social justice. Based in San Francisco, California, POSITIVELY FILIPINO magazine is your window on the Filipino diaspora.
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