I guess the title sounds a bit exaggerated–as if I won the lottery or something. Oh well, yesterday morning, Ryan returned home with a plastic bag on his hand. He proudly showed me two medium-sized Lapu-Lapu, and told me that we are going to cook it for dinner. In my mind, I thought we are just going to fry it, hah! too easy, but he suggested that we should make a sweet and sour dish, which is ideal for Lapu-Lapu.

photo credits: marketmanila.com

“How the heck do you cook Lapu-Lapu sweet and sour?” I told myself. Then, Ryan looked at me and asked, “Do you know how to cook sweet and sour?” and so I said that it’s easy. I told him that I’ll just browse through the internet to get  instructions on how to cook sweet and sour.

It’s definitely too easy to get instructions on the web–just ask Google. Okay, too easy, but I was worried what the outcome would be like. Is it going to taste like a sweet and sour dish or something else?

I’m not really a kitchen-person. I guess I just don’t have that passion for cooking or you may also say the I lack the talent for preparing dishes. Okay, I admit. I hate slicing, mincing, chopping, and all that stuff  you do in the kitchen…hmmm, probably not all the time . Of course, there are times when I am in the mood for messing up our kitchen like a chef wannabe trying to experiment new dishes, but only to realize that I’m far from wearing a toque. A toque is chef’s hat, by the way.

It was past 6 in the evening and time to prepare for dinner–‘Lapu-Lapu sweet and sour’. I bought all the ingredients (not really) listed on the website where I visited, however, I failed to include cornstarch in my list, but I guess it was okay.

Ryan did the frying while I assigned myself to take charge of the rest. First, I sliced and minced the garlic, onion, tomato, ginger, and carrots (for ginger and carrots, I sliced them into tiny matchsticks…that’s what it says in the instruction anyway) For the sauce, I bought a small pack of tomato sauce and ketchup (I was not sure about the ketchup, but I included it in my grocery list), the rest of the ingredients like salt, soy sauce, vinegar, and sugar were readily available in the kitchen.

At first, I thought that making this kind of dish could be quite complicated, but it was fairly easy. All I had to do was saute the garlic, onion, tomato, ginger, and carrots in a hot frying pan with at least 3-5 tablespoons of oil. Then, I poured the tomato sauce and also the ketchup to make the sauce a bit thicker, I dropped some small amount of vinegar and soy sauce, and a pinch of salt to taste. Then, I left it to boil for a minute, and right after that, I added 3 teaspoons of sugar and gave it a nice stir. Instead of pouring the sauce on the platter on top of the fried Lapu-Lapu, I placed the fish into the boiling sauce and I let it simmer for less than 2 minutes before I took it out from the fire. And Kaboom! A finish product.

Lapu-Lapu Sweet and Sour; photo credits: zamboanga.net

Unfortunately, I was not able to take a picture of my ‘Lapu-Lapu sweet and sour’ as we were already hungry to think of taking some snap shots.

Anyway, I just wanted to illustrate through this photo which I took from zamboanga.net. No offense to the one who prepared this dish but I think my presentation was better than this photo…hahaha…gosh! I’m too proud of myself to say that!

And the best part of it all, and to my surprise, it tastes good–like a real Lapu-Lapu sweet and sour.