Sinanglay is a dish normally made of tilapia and pechay (leafy greens). Its origin is the Philippines' Bicol region which is known for the spiciness of their food and using a lot of coconut milk in their dishes. Anyway, I first saw a photo of sinanglay in Appetite magazine and proceeded to recreate it in my kitchen. I couldn't find the magazine anymore but it's one of my favorite dishes from last year. I love the fact that it has the right balance of fish & vegetables. Plus it becomes so tasty with the addition of bagoong (shrimp paste) and of course the coconut ... Continue Reading...