Kinilaw na Tuna
December 21, 2009
Ingredients:
1 kilo fresh tuna, cut into chunk cubes
1/2 cup vinegar
1/2 cup calamansi juice
1 head of garlic, minced
1 big onion, minced
2 tbsps ginger, minced
3 pcs finger peppers, minced
1/4 tsp salt
1/8 tsp ground black pepper
1/2 cup chicharon, crushed
Procedure:
1. Wash the tuna and drain well.
2. In a bowl, mix all the ingredients except for the chicharon.
3. Combine fish in the mixture.
4. Transfer to a serving container and top with chicharon.
5. Chill and serve
(Makes 6-8 servings)
TORTANG MONGGO
December 11, 2009
Makes 7 servings
Ingredients:
1/3 cup dried green monggo (mung beans)
1 cup or 100 grams fresh tagunton (baby shrimps)
1 cup malunggay leaves (moringa leaves)
1/2 cup tomato sauce
1/2 cup flour
1 medium onion, chopped
3 eggs, beaten
Procedure:
1. Simmer monggo in 1 cup water for 30 minutes.
2. Combine monggo with remaining ingredients.
3. Season with 2-1/4 tsp rock salt or 2/3 tsp iodized salt and 1/2 tsp pepper. Mix thoroughly.
4. Fry every 2 tbsp of mixture in hot oil. Cook until golden brown.
5. Serve with chili or banana ketchup or vinegar.
Note: Monggo and malunggay serve as extenders.
DE LUXE FISH CALDERETA
December 11, 2009
Makes 6 servings
Ingredients:
600 grams labahita (surgeonfish), filleted and cut into chunks
2 pcs calamansi
1/4 cup cornstarch
4 cloves garlic, crushed
1 pc onion, sliced
2 pcs medium or 200 grams potatoes, cut into chunks
1 pc small carrot, sliced
1 pc medium green bell pepper, cut into strips
1 can or 230 grams tomato sauce
1 cup water
Procedure:
1. Sprinkle fish with calamansi juice. Dredge in cornstarch and fry until golden brown. Set aside.
2. Saute garlic, onions, potatoes, and carrots. Add 1 cup water and 1-1/4 tsp rock salt (or 1/3 tsp iodized salt). Simmer until vegetables are almost tender.
3. Add tomato sauce and bell peppers. Simmer for another 10 minutes. Add fish.
Note: Fish replaces beef.
SHRIMP - MELON SALAD
December 8, 2009
Ingredients:
150 grams medium shrimps
1 can or 439 grams fruit cocktail, drained (reserve syrup)
1 medium or 1/2 kilo melon (cantaloupe), cut into tidbits
1/2 cup mayonnaise
1/4 cup tomato ketchup
Procedure:
1. Cook shrimps in fruit cocktail syrup for 10 minutes.
2. Peel and slice crosswise into tidbits.
3. Combine with fruit cocktail and melon.
4. Mix mayonnaise and tomato ketchup.
5. Season with 1/4 tsp iodized salt and 1/8 tsp pepper.
6. Add to the fruit mixture. Blend well.
7. Chill until ready to serve.
FISH CALDERETA
December 8, 2009
Servings: 18
Ingredients:
2 kilos labahita (Tagalog for surgeonfish), filleted and cut into chunks
3/4 cup cornstarch
1 head garlic, crushed
3 pcs medium onions, sliced
600 grams potatoes, cut into chunks
1/2 kilo carrots, cut into chunks
750 grams spaghetti sauce
6 tbsp ketchup
3 pcs medium red bell peppers, cut into strips
3 pcs medium green bell peppers, cut into strips
Procedure:
1. Sprinkle fish with 2 tbsp calamansi juice and 1-1/2 tsp iodized fine salt (or 1-1/2 tbsp iodized rock salt).
2. Coat with cornstarch.
3. Fry until golden brown. Set aside.
4. Saute garlic, onion, potatoes and carrots in oil.
5. Add spaghetti sauce, ketchup, 2 cups water, soy sauce, salt and pepper to taste.
6. Simmer for fifteen minutes or until vegetables are cooked.
7. Add bell peppers and fish.
CRAB AND SCALLOP SOUP
October 25, 2009
Servings: 4
Ingredients:
1 tbsp oil
4 spring onions, trimmed and thinly sliced
2 cloves garlic, peeled and chopped
2.5cm/1in piece lemon grass, cut into thin strips
2 tsps finely chopped fresh root ginger
1-1/2 liters/2 pints fish stock
100 grams/4oz thin rice noodles
225 grams/8oz little queen scallops with corals, separated
100 grams/4oz fresh white crab meat
salt and freshly ground black pepper
1 tbsp Thai fish sauce
1 tbsp chopped fresh flat-leaf parsley
Procedure:
1. Heat oil and fry onion, garlic, lemon grass and ginger for one minute.
2. Add stock, bring to bubbling then simmer for five minutes.
3. Add noodles and cook for three minutes.
4. Add scallops and crab and simmer for 1 minute or until scallops are opaque.
5. Season, add fish sauce and sprinkle with parsley to serve.
PRAWN AND SPINACH NOODLES
October 25, 2009
Servings: 4
Ingredients:
2 tbsps oil
1 onion, peeled and finely chopped
2 cloves garlic, peeled and crushed
1in/2.5cm root ginger, peeled and finely grated
1 red chili, deseeded and finely chopped
6oz/175 grams vermicelli
1/2 pint/300 mL fish stock
10oz/275 grams best peeled prawns
4oz/100 grams baby spinach leaves, trimmed and washed
grated zest of lime
juice of half a lime
good dash soy sauce
freshly ground black pepper
Procedure:
1. Heat oil in a pan and fry onion, garlic, ginger and chili until softened.
2. Add vermicelli.
3. Pour over fish stock.
4. Bring to bubbling for 2 minutes, adding a little extra stock if necessary.
5. Add prawns, spinach, lime zest and juice and cook for 2 minutes more.
6. Shake over soy sauce and season
MARINATED SCALLOPS ON POTATO CAKES
October 25, 2009
Ingredients:
2 tbsps soy sauce
2 even-sized potatoes, peeled
4 tbsps oil
For the dressing:
4 tbsps sunflower oil
1 tbsp white wine vinegar
1/2 tsp Dijon mustard
squeezed lime juice
dash of soy sauce
1 red chili, deseeded and finely chopped
1 spring onion, trimmed and finely sliced
zest of a lime, cut into thin strips
salt and freshly ground black pepper
Procedure:
1. Marinate scallops.
2. Remove corals and slice scallops thinly.
3. Place with corals in a shallow dish.
4. Mix lime juice and soy sauce, drizzle over scallops. Cover and put in fridge.
5. Make the potato cakes.
6. Cut potatoes into thin slices.
7. Using four round 3-inch/7.5cm pastry cutters, layer slices of potato inside ring of cutter, overlapping to a 1/2-inch/0.5cm thickness, seasoning as you go.
8. Heat 2 tbsps oil in a nonstick frying pan.
9. Lift cutters containing layered potatoes with a fish slcie and place in pan.
10. Cook until undersides are browned.
11. Lift off cutters then turn potato cakes over.
12. Continue cooking.
13. Drain on kitchen paper. Keep warm
14. Remove scallops and corals from marinade and drain.
15. Heat remaining oil in a separate pan and fry scallops and corals quickly to seal and brown lightly.
16. Place on potato cakes.
17. Mix dressing ingredients together and pour over just before serving.
STEAMED OYSTERS WITH WHITE WINE SAUCE
October 21, 2009
Serves: 2
Ingredients:
8 pieces of fresh oysters
2 tablespoons of melted butter
2 tablespoons of minced garlic
1/3 cup of white wine
salt and pepper
Procedure:
1. Shuck the oysters and leave on the half shell.
2. Saute garlic in melted butter until golden brown.
3. Season with salt and pepper.
4. Add the white wine and simmer for three minutes.
5. Pre-heat an oven to gas mark 4 (180 degrees Celsius or 350 degrees Fahrenheit) and steam the oysters for three minutes.
6. Pour white wine sauce to oysters.
CHILEAN SEABASS WITH CHAMPAGNE VINAIGRETTE
October 21, 2009
Serves: 1
Ingredients:
200 grams of sea bass, fillet
1/2 teaspoon of lemon juice
salt to taste
1 tablespoon of olive oil
1/2 teaspoon of ground peppercorn
1 teaspoon of basil, chopped
30 grams of Iola rosa and iceburg lettuce
3 pieces of asparagus spears, blanched
Procedure:
1. Season seabass with lemon juice and salt.
2. Combine olive oil, peppercorn and basil in a bowl.
3. Pour mixture to fish. Grill.
4. Arrange fish in plate topped with lettuce and drizzle with the champagne vinaigrette.
5. Garnish with asparagus spears.
CHAMPAGNE VINAIGRETTE
Ingredients:
1/4 cup of olive oil
1 teaspoon of mustard
1 teaspoon of champagne vinegar
1/2 teaspoon of chives, diced
1 tablespoon ripe tomatoes, diced
1 tablespoon shallots, diced
30 tablespoons minced garlic
3 tablespoons cold clam juice
salt and pepper
Procedure:
1. In a small bowl combine olive oil, mustard and champagne vinegar. Mix thoroughly.
2. Add chives, tomatoes, shallots, garlic and clam juice.
3. Season with salt and pepper.
4. Refrigerate.
(Last about 2 days.)
