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Monday, May 16, 2011

Sweet and Sour Fishballs

1 kilo dalagang bukid ( Redbelly fusilier or double lined fusilier)
1 medium ginger, crushed
1 large carrot chopped
1/2 kilo sweet potato or kamote, boiled and mashed
7 stalks green onions, chopped
4 eggs, beaten
1/2 cup breadcrumbs
For the Sauce:
1 can (836 g) Del Monte Pineapple tidbits, drained (reserve syrup)
2/3 cup sugar
1/4 teaspoon pepper
3 tablespoon soy sauce
4 tablespoon cornstarch dissolved in 1 cup water
1 large (100g) red bell pepper, cut into strips
7 stalks green onion, cut into 1 inch long pieces
2 tablespoons Del Monte original blend ketchup

How to cook Sweet and Sour Fishballs:
  • Boil fish with ginger in 2 cups water for 10 minutes. Drain. Flake meat and discard bones.Season with 1-1.2 tsp. iodized salt (or 1-1/2 Tbsp. rock salt), 2 Tbsp. soy sauce ans 1 tsp. pepper. Blend well with the rest of the ingredients. Form every teaspoon of mixture into a ball. Fry until golden brown.
  • For the sauce: Combine the first 5 ingredients . Simmer. Add dissolved cornstarch and simmer, stirring constantly until cooked. Add bell pepper and green onions. Pour over fishballs just before serving.

Adobong Hito (Stewed Catfish)

3 medium sized hito (catfish)
1 small head garlic, crushed
1/4 cup yellow ginger juice
3/4 cup native vinegar
1/2 cup pork lard

How to cook Adobong Hito
  • In the market, have the head and gills of the fish removed. Also remove the internal organs of the fish and wash it well. Let stand in vinegar for 30 minutes, drain and rub with coarse salt till slimy coating is removed. Rinse in vinegar again then wash fish in water.
  • In a bowl marinate the fish in garlic, ginger juice and enough vinegar to cover. Let stand for an hour. Drain and reserve marinade.
  • Heat pork lard and fry fish until crisp. Remove fish from pan and put out excess lard. Pour in the marinade and bring to a boil, simmer uncovered till the vinegar evaporates. Add hito and continue cooking till oil is clear.

Grilled Tilapia In Banana Leaves

3 tilapia, scaled and cleaned
2 tbsps Lea & Perrins Lemon and Dill 5-minute Marinade
1 tsp rock salt
1 chopped red chili
1 sliced onion
1 tsp chopped ginger
3 sliced kamias
1/2 tsp pepper
3 quartered tomatoes
1/2 tsp salt
3 tbsps Lea & Perrins Worcestershire Sauce
banana leaves

How to cook Grilled Tilapia In Banana Leaves
  • Season fish with salt. Place each fish in three layers of banana leaves.
  • Top each fish with slices of onion, kamias and tomatoes.
  • In a bowl, mix Lea & Perrins Worcestershire Sauce and Lea & Perrins Lemon and Dill 5-minute Marinade, chili, ginger, salt and pepper.
  • Pour Lea & Perrins Worcestershire Sauce mixture over each fish and fold banana leaves to wrap fish.
  • Cook over hot charcoal for 15 minutes. Serves 3.

Paksiw na Bangus

3 medium    bangus (cleaned, scaled and halved)
4 pcs      long green peppers
2 small    ampalaya, quartered
2 cups    vinegar
2 small   eggplants, quartered
1 cup      water
1 small   ginger, crushed
1 tsp       patis ( fish sauce )

How to cook Paksiw Na Bangus
  • Arrange vegetables at the bottom of casserole.
  • Add bangus, ginger and long green peppers. Pour in vinegar.
  • Let boil. Lower heat and add in water.
  • Let simmer until fish is cooked. Season with patis and serve.
Vinegar decreases the risk of microorganism contamination. Thus, food with sufficient vinegar are least likely to be suspect infood poisoning.

Stuffed Milk Fish ( Rellenong Bangus )

1 large sized bangus ( milkfish )
1 onion, chopped finely
4 cloves garlic, minced
1 small sized carrot, small cubes
1 box raisins ( optional )
2 tomatoes, chopped
1 raw egg, large
1 tsp. Vetsin ( monosodium glutamate )
1 tsp. Salt
½ tsp. Worcestershire sauce
1 green bell pepper, chopped finely
2 tbsp. Flour
cooking oil for frying

How to cook Rellenong Bangus
  • Scrape fish scales. Clean. Gently pound fish to loosen meat from the skin. Use flat side of a knife in pounding.
  • Break the big bone at the nape and on the tail. Insert the end of the handle of an aluminum kitchen turner (sandok) through the fish neck.
  • Gently scrape down the handle between the meat and the skin. Scrape down to the tail, going around and on the other side of the fish.
  • If you feel the meat is entirely separated from the skin, remove the handle, squeeze and push out meat (with the big bone), starting from the tail going out through the head. This way, you will be able to push out the whole meat without cutting an opening on the skin.
  • Marinate skin and head of fish with soy sauce and calamansi ( lime ) juice. Set aside. Boil fish meat in a little water. Drain. Pick out bones. Flake meat.
  • Saute garlic until brown. Add onion and tomatoes. Stir in fish meat, carrot, and pepper. Season with salt, vetsin, ground pepper, and Worcestershire sauce. Add raisins.
  • Transfer cooked mixture to a plate. Cook, then, add raw egg and flour. Fill in mixture in bangus skin. Wrap bangus in wilted banana leaves or in aluminum foil. Fry. Cool before slicing.
  • Garnish with sliced fresh tomato, spring onions or parsley. Serve with catsup.

Sinigang na Bangus ( Stewed Milkfish in Tamarind )

1 medium sized bangus
1 cup water
3 pcs tomatoes, sliced
1 onion, sliced
1 cup tamarind juice ( boil tamarind 1 cup water and extract the juice )
1 cup puso ng saging or banana blossom
1 cup kangkong
patis or salt to taste

How to cook Sinigang na Bangus
  • Clean and cut bangus into 3 pieces. Sprinkle with salt.
  • In a caserole, put the tomatoes and onions then boil with 1 cup water. Then add the milk fish, banana blossoms and patis to taste.
  • Simmer for 3 to 5 minutes. Then add the kangkong. Serve.