FISH ESCABECHE (SWEET & SOUR) RECIPE

I got this recipe from www.tagaloglang.com and would like to try this as a main dish in my cousin's baby shower party this weekend. This is a Filipino recipe.

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Ingredients:

1 whole fleshy fish (grouper, red snapper, carp or mackerel)
1 tsp salt
1 tsp pepper
Flour

1 tsp minced garlic
1 tbsp ginger root,  cut into thin strips
1/2 cup sliced onions
1 cup red and green bell peppers, cut into strips
2 tbsp lard or oil

2 cups water
1/4 cup vinegar
1/4 cup brown sugar
2 tbsp soy sauce
2 tbsp cornstarch

Procedure:

1. Rub the fish with salt and pepper. Dredge with flour and then deep-fry in very hot oil.  Set aside.

2. In a skillet, lightly saute garlic, ginger, onions and bell peppers in olive oil. Don't overcook the onions and bell peppers. Set aside.

3. In the pan, mix together the water, vinegar, sugar, soy sauce, corn starch, salt and pepper. Simmer for about 5 minutes or until the starch is cooked and thickens the mixture.

4. Place the fish on a platter and pour over it the sauce prepared in step 3.

5. Arrange the sauteed ginger, onions and peppers on top of the fish and serve.

VEGETARIAN KEBABS

This is a simple recipe to be made for parties or even in your ordinary meal. Your kids will surely love this!

6 vegetarian sausages, cut into 4, slightly fried
1 cucumber, cubed
3 saba bananas, cubed, fried
Marshmallows for garnishing
Barbecue sticks
Barbecue sauce (bottled)

• Thread alternately pieces of sausage, cucumber, saba, and marshmallow on a barbecue stick.
• Repeat the procedure with the rest of ingredients.
• Serve with barbecue sauce

(This recipe is from Cooking Smart by B.M. Varona and D.A. Varona)

Fish Tom Yum (A Thai dish)

Hi there fellow bloggers and readers, it's been awhile since I last entered a new blog here. I have been busy with work, travel and study. Study, yup, I am studying the Thai language with the focus on reading Thai scripts but I can tell you it's really a tough job for someone who's not using it as his/her native tongue. Yesterday, our lesson kicked off with the usual drill of reading Thai words (easy words that even a Thai kindergartner can read but not for me...grrr!) until our conversation was dragged to cooking Tom Yum, a Thai dish that is gaining popularity in many countries now. My teacher shared the simple recipe of Fish Tom Yum and now I will (try...) share it to you in case you want to try it at home.

Ingredients:

1 pc galangal, sliced

2 pcs lemongrass, sliced

10 pcs or more of lime leaves

10 slices fish fillet

1/4 kilo mushroom, halved

5 pcs peeled tamarind

1/4 cup evaporated milk

4 cups water or broth

5 stalks coriander, chopped

3 stalks spring onion, chopped

5 pcs chili, sliced or whole

1. Place the sliced galangal, lemongrass and lime leaves altogether in the water and bring to a boil.
2. Put in the fillet fish, sliced mushroom and chili next until cooked. Do not stir.
3. Add the peeled tamarind and pour in some fish sauce to taste.
4. Boil for 3 more minutes then add the evaporated milk.
5. Place in a bowl and garnish with spring onion and coriander.
6. Serve it hot.

There you have it! Really simple, isn't it? I hope you will enjoy cooking this recipe as much as I did!

God bless!

GLUTEN EN PINEAPPLE

3/4 kilo gluten, cubed, slightly fried
1 cup pineapple chunks, drained
2 tablespoons cornstarch
1/4 cup water
1/4 cup pineapple chunk syrup
1/4 cup calamansi extract
2 tablespoons vegetable oil
1 cup red and green bell peppers, cut into strips
2 tablespoons raisins
Salt to taste
Dash of brown sugar

1. Mix cornstarch in water, syrup, and calamansi extract.
2. Cook mixture in vegetable oil until sauce thickens.
3. Add fried gluten and pineapple chunks. Mix gradually.
4. Season with salt and a dash of brown sugar.
5. Remove from fire and garnish with bell peppers and raisins.
   

COLESLAW

1 large cabbage head, shredded
1 onion, sliced or ringed
3/4 cup lemon extract
3/4 cup salad oil
1 tablespoon mustard
Dash of salt
Dash of sugar

• Arrange cabbage and onion in a serving bowl. Set aside
• On a cooking pan combine sugar, lemon extract, oil, mustard and salt. Cook over medium heat for 2 minutes. Let it cool.
• Pour cooked mixture over cabbage and onion.
• Toss.
• Chill before serving.

(This recipe is from the book Cooking Smart by B.M. Varona & D.A. Varona. For book orders, please email or comment on this blog.)

VEGETARIAN SPAGHETTI

1/2 kilo spaghetti, cooked
2 tablespoons vegetable oil
1/2 clove garlic, minced
1 small onion, finely chopped
1/2 cup vegetarian meat, ground
1/2 cup water
1 pack Italian spaghetti sauce
3 sausages, cut crosswise
1 small green bell pepper, finely chopped
Salt to taste
Dash of brown sugar
Cheese, grated

• Saute garlic, onion, and bell pepper in oil.
• Add vegemeat and stir occasionally until slightly brown.
• Pour in water and tomato sauce.
• Season with salt and a dash of sugar.
• Simmer until sauce thickens.
• Pour on top of cooked spaghetti.
• Serve with cheese and sausage toppings.
  

VEGETARIAN STROGANOFF

3/4 kilo vegemeat, cut into strips, slightly fried
2 potatoes, cut into strips slightly fried
1 small can cream of mushroom soup
4 tablespoons margarine
3 tablespoons flour
1 cup milk
1/2 cup sour cream
Salt to taste
Red pepper

1. Melt margarine on a heated skillet over low fire.
2. Add cream of mushroom soup.
3. Gradually stir in milk and rest of ingredients.
4. Season with salt.
5. Simmer for 3 minutes.
6. Serve hot.

Easy to prepare, huh? This one is good for the holidays!

(This recipe is from the book Cooking Smart by B.M. Varona and D.A. Varona. For book orders, please send me an email.)

Vegetarian Afritada

Afritada is a tasty Filipino dish that you can try in your home. But of course this applies for non-meat lovers since this is a vegetarian recipe.

1/2 kilo gluten or vegemeat, cubed
1 cup potatoes, cubed, fried
1 carrot, cubed
1 cup canned or frozen peas, drained
1 bell pepper, squared
3 cloves garlic, crushed
1 onion, sliced
3/4 cup tomatoes, chopped
2 tablespoons soy sauce
2 tablespoons vegetable oil
1 cup water
Salt to taste
Cornstarch or bread
crumbs (optional)

1. Saute garlic and onion in vegetable oil.
2. Add tomatoes and cook until well done.
3. Add soy sauce. Simmer for 2 minutes.
4. Add gluten or vegemeat, potatoes, bell pepper, carrot, and peas. Continue cooking for another 3 minutes over low fire or until mixture is well-blended.
5. Add water then thicken with cornstarch or bread crumbs, if desired.
6. Season with salt.
7. Serve hot.
   

TOFU STEAK

3/4 kilo tofu, sliced, slightly fried
2 tablespoons catsup
1/2 cup water
1/4 cup soy sauce
1 onion, ringed
1 tablespoon cornstarch
2 tablespoons vegetable oil
Salt to taste

• Saute 1/4 part of onion slightly. Set aside the rest for garnishing.
• Add soy sauce and catsup.
• Dilute cornstarch in water, then add to mixture. Stir until evenly mixed.
• Add tofu and season with salt.
• Simmer for 2 minutes.
• Garnish with onion rings.
• Serve hot.
  

HOT & SPICY ONION GLUTEN

3/4 kilo gluten, sliced to desired sizes
2 tablespoons soy sauce
3 teaspoons cornstarch
1 teaspoon Oriental sesame oil
1 teaspoon chili paste
2 tablespoons vegetable oil
2 onions, sliced lengthwise
1 clove garlic, minced
1 tablespoon water
Salt or seasoning to taste

• Combine 1 tablespoon soy sauce and 1 teaspoon cornstarch in a bowl.
• Add gluten and mix well. Let stand for 30 minutes.
• On a separate bowl, mix in remaining soy sauce, sesame oil, and chili paste.
• Heat skillet and pour in vegetable oil.
• Add onion and garlic. Stir until onion is tender.
• Add gluten and stir-fry for 2 minutes or until lightly brown.
• Stir in the soy sauce-chili paste mixture.
• Stir in remaining cornstarch and the water.
• Season with salt, then cook until sauce thickens, stirring constantly.
• Serve hot.