Black-Eyed Pea and Spinach Salad

INGREDIENTS

1/2 pound dried black-eyed peas, or 2 cans black-eyed peas, drained and rinsed (about 3 cups)
4 cups low-sodium chicken broth or water (if using dried peas)
3/4 cup lowfat buttermilk
3 tablespoons mayonnaise
1 1/2 teaspoons spicy brown mustard
1/4 cup apple cider vinegar
1/8 teaspoon hot sauce (recommended: Tabasco)
1/2 teaspoon salt, plus more
1/8 teaspoon fresh ground pepper
1/4 cup red onion, diced (about 1 cup)
3/4 cup thinly sliced celery (2 stalks)
2 tablespoons chopped fresh chives
4 cups baby spinach (about 2/3 of a 6-ounce bag), sliced into thick ribbons


DIRECTIONS

In a large bowl, cover peas with 4 inches of water and soak a minimum of 6 hours, or overnight. Drain and rinse thoroughly.
Place peas in a 4-quart saucepan with chicken broth or water and bring to a boil. Reduce heat and simmer peas between 45 to 55 minutes, or until peas are cooked but not mushy. Drain excess liquid and let peas cool to room temperature.
Combine buttermilk, mayonnaise, mustard, vinegar, hot sauce salt and pepper in a bowl, and whisk to incorporate.
In a salad bowl, combine beans, red onion, celery and chives. Pour dressing over bean mixture and gently stir to incorporate, being careful not to break up too many of the beans. Add spinach and toss to coat. Season with additional salt, pepper and hot sauce, to taste. Serve immediately.

Artichokes, Asparagus, and Watercress Salad with Cumin Vinaigrette

INGREDIENTS

FOR THE VINAIGRETTE:
2 tablespoons apple cider vinegar
1/2 teaspoon Dijon mustard
1 teaspoon ground cumin
1 teaspoon sugar
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil

FOR THE SALAD:
1 bunch asparagus, ends trimmed
1 cup fresh flat-leaf parsley, chopped
1 (12-ounce) can artichoke hearts in water, drained and halved
1 tomato, cored and chopped
1 bunch watercress, tough stems removed


DIRECTIONS

To prepare the dressing: In a small bowl, combine the vinegar mustard, cumin, and sugar; season with salt and pepper. Whisk to blend. While whisking, slowly drizzle in the olive oil, mixing until the vinaigrette is emulsified. Set aside.

To prepare the salad: Fill a medium bowl with 2 cups of ice cubes and cover with cold water. Bring a pot of salted water to a boil over medium-high heat. Add the asparagus and blanch until tender but not mushy, about 3 minutes. Drain the asparagus in a colander and transfer to the ice water bath to stop the cooking. Drain again and place on a paper towel-lined plate to dry. Cut the asparagus stalks into thirds.

In a large mixing bowl, combine the blanched asparagus, parsley, artichokes, tomatoes, and watercress. Whisk the vinaigrette to combine and pour over the salad. Toss to coat and serve.

Raw Asparagus Salad

Hands-on time: 10 minutes
Time to table: 10 minutes
Serves 4

Salad greens for four

1 pound thin spears of fresh asparagus
2 tablespoons good olive oil (1 tablespoon if you're not dressing greens, too)
1 tablespoon good balsamic vinegar
Zest of a lemon, preferably in strips (vs fluffy stuff from a Microplane), reserving a few strips for garnish, if desired
Salt & pepper to taste

Wash and tear the greens. Spin dry (do you use a salad spinner? I love mine!) or tamp gently with paper towels. (Why do we want dry greens? So the dressing will adhere evenly.)

Wash the asparagus well, especially the tips where grit can accumulate. After washing, place on a double layer of paper towels to siphon off water. (This is so the oil/vinegar dressing can adhere.) Snap off the woody ends and discard. Line up the tips of as many asparagus as you can manage, cut off the tips. (Use these in the salad itself or save for something else where the tips are so coveted.) Cut the asparagus in tiny bits, maybe 1/8 or 1/4 inch lengths.

Whisk the olive oil, balsamic vinegar, salt & pepper, lemon zest (don't forget to reserve a few for garnish). Stir in the asparagus. Toss the asparagus with the greens. Serve immediately.

NUTRITION ESTIMATE
Per Serving: 89 Cal (64% from Fat, 12% from Protein, 24% from Carb); 3 g Protein; 7 g Tot Fat; 1 g Sat Fat; 6 g Carb; 3 g Fiber; NetCarb3; 40 mg Calcium; 3 mg Iron; 8 mg Sodium; 0 mg Cholesterol; Weight Watchers 1 point

KITCHEN NOTES
It's likely that an over-the-top-good raw asparagus salad is dependent on the right collection of ingredients: very fresh tiny-thin spears of asparagus, great olive oil, great balsamic vinegar. To my taste, as well, the lemon zest is essential.
The asparagus bits do tend to drop to the bottom of the salad bowl so if presentation is important, think about dressing the greens separately, arranging on plates and then topping each plate with the raw asparagus -- and a few strips of lemon zest, for extra prettiness!
UPDATE Try adding some sliced strawberries and going heavy on the pepper: double gorgeous!

Roasted Broccoli, Arugula and Lentil Salad

A very green salad with roasted broccoli, brussels sprouts, arugula, black lentils and a lemony vinaigrette.

Ingredients
1 1/2 pounds broccoli
3/4 pound brussels sprouts (or more broccoli)
olive oil
1/2 cup black beluga lentils (or green/Puy lentils), picked through and rinsed
several handfuls arugula
1/2 cup freshly shredded Parmesan cheese
Lemon Vinaigrette
2 tablespoons olive oil
1/2 lemon, juiced
1 teaspoon honey
1/2 teaspoon Dijon mustard
pinch red pepper flakes
sea salt and ground pepper

Instructions
Preheat oven to 425 degrees Fahrenheit and line your largest rimmed baking sheet with parchment paper. Cut the broccoli florets into bite-sized pieces. Trim the ends off the sprouts; cut the small sprouts in two through the stem, and the large sprouts into quarters. Toss the florets and sprouts in olive oil so they are lightly coated, and sprinkle with salt and pepper. Spread the florets and sprouts in a single layer on the baking sheet (be sure not to overcrowd). Bake for 20 to 30 minutes, tossing halfway, until the vegetables are crisp-tender and well caramelized on the edges.
In the meantime, bring 3/4 cup water to a boil in a medium saucepan. Add the lentils, reduce heat, cover and simmer for 15 to 20 minutes, until the lentils are tender but still retain their shape.
Whisk together the vinaigrette ingredients while the roasted vegetables and lentils cool a bit. In a large serving bowl, combine the roasted vegetables, cooked lentils and arugula. Drizzle with vinaigrette, sprinkle in the Parmesan and toss well. Taste and add more salt, pepper and/or lemon juice if needed. Best served immediately.
Notes
Salad is best served immediately, but you can store leftovers in the fridge, covered, and brighten them up with another squeeze of lemon when you’re ready to polish them off.
Serves 2 as an entrée or 4 as a side.

Anti-inflammatory Sesame Sea Noodle Salad: Serves 2

Salad:
200g kelp noodles
1 tablespoon dulse flakes
1 cup of shredded carrot (I used orange, yellow and purple for colour)
1 radish
12 snow peas
Thinly sliced red onion, add enough to your taste
A few teaspoons of sesame oil
2 tablespoon black sesame seeds

Sauce:
1 avocado
½ cup freshly squeezed orange juice
2 tablespoons tahini
2 tablespoons of dulse flakes
1 tablespoon sesame oil
1 clove of garlic, minced
1-2 inches (depending on your taste) of fresh ginger, peeled and minced
¼ teaspoon flaky sea salt
Freshly cracked pepper


First, put the kelp noodles in a bowl of water for 10 or 15 minutes while you prepare the rest of the meal.

Then, rinse and drain them, and gently untangle with your fingers. Pull them apart into threads, you can even use kitchen scissors to cut them into more manageable strands. Toss them with the sesame oil and the dulse flakes and arrange on a plate
Layer the shredded carrot, radish, onion and snow peas over the kelp noodles

For the sauce, simply add everything to the blender till nice and creamy, then pour over the noodles
Sprinkle lots of crunchy black sesame seeds over the top and serve

FRENCH MACARONS

A relative of meringues, macarons, originally called Fraser Bell cookies, are crisp and chewy. They can be made with either coconut or almonds and are simply made usually with only five ingredients. It’s the egg whites that give macarons their light texture and soft center. However unlike their cousin the meringues, the egg whites are merely stirred into the dough rather then whipped and folded in

Yield: Makes 35 macarons

INGREDIENTSFOR THE MACARONS

1 cup confectioners' sugar
3/4 cup almond flour
2 large egg whites, room temperature
Pinch of cream of tartar
1/4 cup superfine sugar

SUGGESTED FILLINGS FOR MACARONS

Chocolate: Chocolate Ganache

Coconut: 1 cup Swiss Meringue Buttercream, mixed with 1/3 cup 
angel-flake coconut.

Peanut: Chocolate Ganache, or store-bought dulce de leche, jam, or peanut butter.

Pistachio: 1 cup Swiss Meringue Buttercream, mixed with 1/3 cup finely chopped pistachios.

Raspberry: 3/4 cup seedless raspberry jam

Swiss Meringue Buttercream


DIRECTIONS
1. Pulse confectioners' sugar and almond flour in a food processor until combined. Sift mixture 2 times.

2. Preheat oven to 375 degrees. Whisk whites with a mixer on medium speed until foamy. Add cream of tartar, and whisk until soft peaks form. Reduce speed to low, then add superfine sugar. Increase speed to high, and whisk until stiff peaks form, about 8 minutes. Sift flour mixture over whites, and fold until mixture is smooth and shiny.

3. Transfer batter to a pastry bag fitted with a 1/2-inch plain round tip, and pipe 3/4-inch rounds 1 inch apart on parchment-lined baking sheets, dragging pastry tip to the side of rounds rather than forming peaks. Tap bottom of each sheet on work surface to release trapped air. Let stand at room temperature for 15 minutes. Reduce oven temperature to 325 degrees. Bake 1 sheet at a time, rotating halfway through, until macarons are crisp and firm, about 10 minutes. After each batch, increase oven temperature to 375 degrees, heat for 5 minutes, then reduce to 325 degrees.

4. Let macarons cool on sheets for 2 to 3 minutes, then transfer to a wire rack. (If macarons stick, spray water underneath parchment on hot sheet. The steam will help release macarons.)

5. Sandwich 2 same-size macarons with 1 teaspoon filling. Serve immediately, or stack between layers of parchment, wrap in plastic, and freeze for up to 3 months.

NOTE
Piping the perfect macaroon takes a little practice. Treat it as you would a rosette, bringing the pastry tip to the side of the circle, rather than forming a peak, to finish.

Endive and Watercress Salad with Apples and Herbs

4 medium heads Belgian endive (about 1 lb. total) 
1 medium shallot, finely diced (1/3 cup) 
1 Tbs. fresh lemon juice; more as needed 
1 Tbs. white wine vinegar; more as needed
Kosher salt
6 Tbs. heavy cream
2 Tbs. extra-virgin olive oil
Freshly ground black pepper
1 bunch watercress (about 4 oz.), thick stems trimmed, cut into 3-inch sprigs (5 cups)
1 large, crisp apple such as Pink Lady, Sierra Beauty, or Granny Smith, thinly sliced
1 Tbs. coarsely chopped fresh tarragon
1 Tbs. chives, cut at an angle into 1/4-inch lengths
1 Tbs. coarsely chopped fresh chervil (optional)
1 Tbs. coarsely chopped fresh flat-leaf parsley (optional)
1/3 cup almonds, toasted and coarsely chopped 


Pluck off any bruised or damaged outer leaves from the endives and then cut the heads in half lengthwise through the root ends. Holding your knife at an angle, cut the endives crosswise into 1-inch-thick slices. Discard the root ends.

Combine the shallot, lemon juice, vinegar, and a pinch of salt in a small bowl. Let sit for 5 to 10 minutes. Whisk in the cream and olive oil, and season with a few grinds of pepper. Taste with a piece of endive and season the vinaigrette with more lemon juice, vinegar, or salt if necessary. Set aside.

Put the endives, watercress, apple, tarragon, chives, chervil (if using), and parsley (if using) in a large bowl. Season with salt and pepper. Gently toss the salad with just enough of the vinaigrette to lightly coat. Season to taste with more salt if necessary. Gently transfer the salad to a platter or individual serving plates. Scatter the almonds on top and serve, passing any remaining vinaigrette at the table.

variations

Make this a meal by serving seared, sliced chicken breast along with the salad. 

Beef Morcon

Morcon is famous food in the Philippines. This dish is an elegant centrepiece to serve during special occasions. 
Very interesting recipe, I will try this out!

Ingredients:
1 kl beef, sliced 1/4 inch thick (3 pcs)
1/4 kl ground beef liver
200 grms sliced sausages or ham
200 grms pork fat (cut in strips)
100 grms grated cheddar cheese
2 onions, chopped
5 bay leaf (laurel)
1/2 tsp or ground black pepper
1/2 cup vinegar
2 tsp salt
2 cups water
2 meters thread or string (for frying)


Cooking Instructions:
Spread and stretch the sliced beef on your working table.

Arrange the filling on the sliced beef sausage strips, cheese strips, sliced eggs,pork fat and some ground liver.
Roll the sliced beef with all the filling inside and secure with a thread or string.

Repeat the procedure for the two remaining beef slices.
On a pot, place the beef rolls and put the water, the remaining ground liver, grated cheese, chopped onions, bay leaves, ground black pepper and salt.

Cover the pot and bring to a boil. Simmer for one hour.
Add the vinegar and continue to simmer of another hour or until beef is tender.

Slice the beef morcon, arrange on a platter and top with the sauce/gravy poured on top. Enjoy!


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ASIAN SALISBURY STEAK

Sangkap:

12 ounces 90%-lean ground beef
3/4 cup finely diced red bell pepper
3/4 cup chopped scallions
1/4 cup plain dry breadcrumbs
3 tablespoons hoisin sauce para sa pag marinate ng ground beef
1 tbsp hoisin sauce para sa pan sauce
2 tablespoons minced fresh ginger
3 teaspoons canola oil, divided
4 bunches or 2 4-ounce bags watercress, trimmed (16 cups) [KUNG WALA PWEDENG SUBSTITUTE NINYO ANG ARUGULA o SPINACH, kung wala pa rin pwedeng i-omit ninyo na lang]
1/2 cup Shao Hsing rice wine, (see Ingredient note) or dry sherry (optional) 


Paraan:

1) Pagsamahin ang ground beef, bell pepper, scallions, breadcrumbs, hoisin sauce at luya sa isang mangkok. Haluing mabuti. Ikorteng pabilog ito.

2) Sa isang kawali magpa init ng konting mantika, i-prito ang mga patties hanggang maluto ang magkabilang panig.

3) Samantala, sa kawaling pinag-prituhan sa MEDIUM-HIGH heat, ibuhos ang rice wine or sherry at 1 tbsp hoisin sauce at haluin hanggang lumapot. Itabi

4) Kung meron kayong watercress, isangkutsa ninyo ito sa mainit na kawali na may 2 tsp na mantika sa High Heat hanggang kumuluntoy o mag wilt mga 1-3 minutes. Ilagay ang watercress sa apat na plato, ipatong dito ang isang beef patty o steak at drizzle o lagyan ng sauce ang ibabaw ng steak. Tapos!


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MEATBALLS CALDERETA

Sangkap:

Meatballs: 
1 tbsp cooking oil
1 pc onion, chopped finely
1 tbsp garlic, chopped finely
3 cups ground beef
1/2 cup bread crumbs
1/2 pouch Mama Sita's Caldereta (Spicy Sauce) Mix
1 pc egg, slightly beaten

Sauce:
1 tbsp cooking oil
1 tsp garlic, crushed

1 pc onion, chopped
2 cups water
1 can whole tomatoes
2 cubes beef bouillon
1/2 pouch Mama Sita's Caldereta (Spicy Sauce) Mix
1 cup carrots, diced
4 stalks celery, diced
1 pc green bell pepper, diced
4 tbsp spring onions, cut


Paraan:

1) Para sa meatballs = igisa ang sibuyas, bawang sa kawaling may mantika. Kapag lumambot na ang sibuyas at nagbago ang kulay ng bawang ilagay sa isang malalim na mangkok ihalo ang iba pang sangkap katulad ng giniling na karne ng baka, bread crumbs, 1/2 pouch ng Mama Sitas Caldereta mix at itlog. At ikorte ng pabilog. Itabi.

2) Sa pag gawa ng sauce = igisa ang sibuyas at bawang. Ihalo ang kamatis, carrots, celery, bell pepper, 2 tasa ng tubig, 1/2 pouch ng Mama Sitas Caldereta Mix at pakuluin, simmer ng mga 2 minutos. Idagdag ang meatballs ng dahan dahan. Pakuluin at simmer ng 10 minutos at haluin ng manaka naka. Ihalo ang spring onions. 




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MONGOLIAN BEEF ala PF CHANGS

Sangkap:

2 lb flank steak
½ cup cornstarch
½ cup vegetable oil
For sauce
2 tbsp vegetable oil
1 cup soy sauce
1 cup brown sugar
4 cloves garlic, minced
1 cup water
2 or 3 green onions chopped

Paraan: 

1) Hiwain ang steak ng maninipis at pahaba ... salungat sa grain (yung nakikita ninyong guhit sa karne ng baka o against the grain kung tawagin sa Ingles). 

2) Sa isang ziploc bag o container na may takip maglagay ng cornstarch at ilagay ang beef dito. Selyuhan o takpan at alugin ito hanggang matakpan ng cornstarch ang karne. Ilagay sa refrigerator hanggang ready na kayong lutuin ito.

2) Sa isang saucepan ilagay ang mantika, toyo, asukal na pula, bawang at tubig. Haluing mabuti sa MEDIUM heat hanggang lumapot ito. Mga 20 minutes basta halu haluin ng manaka naka. Itabi.

3) Magpa-init na mantika sa isang non stick na kawali. Kapag mainit na ang mantika ... ilagay ang karne ng baka at lutuin hanggang mag brown (2 batches). Dagdagan ng mantika kung kinakailangan. Hanguin ang baka kapag naluto na at tanggalin ang natitirang mantika sa kawali. Ibalik ang karne, ibuhos ang sauce. Haluin at lutuin ng mga ilang minuto. Tapos! 

Serve na po ninyo sa kanin at budburan ng hiniwang green onions. 


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Steak Fish (Milkfish Belly)

Ingredients:

3 piece belly (milkfish belly)
1 vegetable oil for frying
1 tbsp. garlic
2 head onion slice round
1 tbsp. rice vinegar (optional)
1/4 cup oyster sauce
2 tsp liquid seasoning
2 cup water
2 tbsp. cornstarch to thicken sauce
1 bunch bokchoy or any green veggies
Dash ground black pepper
Pinch brown sugar to taste 

Method:

Sprinkle belly fish with salt and pepper. Fry slightly then set aside. Reduce the oil used in frying. Using the same oil sauté' garlic and onion. Add the cooked belly fish. Put the liquid ingredients such as oyster sauce, rice vinegar (optional), seasoning, water. Add sugar and pepper to taste. Simmer for about 5 to 10 mins. Dissolve cornstarch in the water then pour it on the simmer fish. Stir a bit until sauce thicken then add some greens for garnishing. Serve with steamed rice.

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Sinigang na Ulo ng Salmon sa Miso

Ingredients:

2-3 pieces salmon head
2 large tomatoes, quartered
6-8 pcs. string beans(sitaw), cut into 3-inch long pcs
mustard greens, chopped or kangkong leaves
40g tamarind powder mix
6 cups water or rice washing
1 large onion, sliced
1 thumb-sized ginger, grated
green chilies (finger chilies)
miso paste
olive oil
salt or fish sauce to taste
1 teaspoon ground pepper

Method:

Heat about a tablespoon of olive oil in a big saucepan and sauté onion, ginger and tomatoes. Add miso paste cook for about a minute then add rice washing or plain water. Add tamarind broth powder mix and season with fish sauce (patis). Add green chilies; cover pan and bring broth to a boil. Add salmon head. Cover and simmer for about 10-15 minutes. Add vegetables and simmer for another 2-3 minutes. Transfer to serving bowl. 

From Mama's Guide Recipes

Ginataang Isda

Ingredients:

1kg. fish, washed thoroughly and sliced
1 pc. medium sized eggplant, sliced diagonally
6 stalks petsay
6 pcs. okra
2 medium sized onions, sliced finely
3 fingers of ginger, crushed
4 pcs. siling haba/chili fingers
1 1/2 cup coconut milk
1/4 cup vinegar/sukang iloko
2 tbsp. salt

Method:

In a stainless pot, combine the fish, salt, vinegar, onion, ginger. then simmer for 20 minutes or until liquid is reduced into 1/4 cup. Add coconut milk and let it boil. Simmer for 5 minutes. Add okra, followed by the eggplant and siling haba. Simmer for 5 minutes. Add petsay and simmer for another 2 minutes. Taste it and add salt if desired. 

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Kinilaw na isda

Ingredients:

½ kilo fish (sliced in cubes and preferrably tuna)
200 mL vinegar
3 tbsp lemon juice
1 small red onion (chopped)
2 thumb-sized ginger (chopped)
1 cucumber (sliced and seeds removed)
10 pcs red bird’s eye chilis (chopped)
Salt

Method:

Marinate the fish with lemon juice for 10 minutes.
Pour the vinegar on a bowl and add the chopped onions, ginger, and chilis. You may add more or less chilis.
Pour the vinegar on the fish.
Add salt to taste.
Add the cucumber then mix.
Refrigerate the kinilaw for 30 minutes.

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Dinengdeng na Bangus

Ingredients:

1 medium-sized Milk fish (bangus), fried or grilled
1 cup String beans, cut into 2 1/2 inches long
6 pieces Okra
1 cup Squash flowers
1 medium-sized Ampalaya (bitter gourd), cut into 1/2 inch thick
1 onion, sliced
2 large Tomatoes, sliced
1 cup Jute leaves (saluyot)
1 root Ginger, crushed
2-3 tablespoons Bagoong isda (fermented fish)
3 cups water

Method:

In a casserole, bring water to boil.
Add onion, ginger, and tomatoes. Let stand for 3 minutes.
Season with bagoong and continue boiling for another 3 minutes.
Remove the scum that rises on top of the liquid and then drop the milkfish.
Simmer for 5 minutes, then add vegetables.
Cook until vegetables are half-cooked.
Adjust seasoning according to taste. Best served with steamed rice.

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Sinaing na Tulingan

Ingredients: 

2 lbs kilo tulingan (small Mackerel tuna or any type of Mackerel) 
2 tablespoons rock salt to taste
50 grams pork fat, sliced into strips
1/2 cup water
1/2 cup dried kamias
2 tablespoons soy sauce
1/4 cup vinegar 

Method: 

Remove gills and all internal organs of the fish then chop off tail. Slit both sides of the fish and press against the sides with palms of the hands to flatten the fish and soften its flesh. Wash thoroughly under running water, till water runs clear. Rub fish with salt in and out. 

In a saucepan, arrange the pork fat at the bottom then some of the dried kamias. Put the fish on top side by side. Add the rest of the ingredients. Cook slowly on very low heat and simmer for about 2-3 hours till fish is done.

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PATIO BILAO

Combination of inihaw na liempo,inihaw na pusit, adobong manok, gintaang sitaw at kalbasa with hipon, pritong tilapia at tawilis, itlog n
a pula,ensaladang talong, manggang hilaw with las haciendas bagoong

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Tanigue Steak with Pineapple Sauce and Tropical Salsa

Ingredients:

350 g (approx. 70 g per piece) Tanigue Steak
2 tbsp Cooking Oil, (for frying)
1/4 cup Butter (cut into small cubes, for the sauce)
1 cup Ripe Mango (cut into 1/4″ cubes, for the salsa)
1/2 cup red onions (roughly chopped, for the salsa)
2 cups Singkamas (cut into 1/4″ cubes, for the salsa)
1 pc Lime (juice and zest reserved, for the salsa)
2 tbsp Cilantro (roughly chopped, for the salsa)
Salt (to taste, for the salsa)
Black Pepper (to taste, for the salsa)
1 can (240 ml) Del Monte 100% Pineapple Juice Drink (for the sauce)
1 can (227 grams) Del monte Pineapple Tidbits (drained, for the salsa)

Directions:

Season tanigue with salt and pepper, and then pan-fry in batches.

In another pan, heat the pineapple juice over medium fire and reduce until syrupy. Add the butter and turn off heat. Mix until the butter is melted. Season with salt and pepper.

In a bowl, mix the pineapple tidbits, mangoes, red onion, singkamas, lime juice and zest, and cilantro.

Serve with pan-fried fish and sauce.

 See more

Fish Pochero

Ingredients

2 whole golden pompano with total weight of about 3 lbs(or other lean fish like tilapia, tuna and salmon), each cut into 4 slices
3 pcs saba bananas, peeled and cut into 3 bias slices
3 cloves garlic, minced
1 medium-sized onion, thinly sliced
1 cup water
1 *8-oz. can tomato sauce
¼ cup banana ketchup
3 medium-sized potatoes, peeled and quartered
15 pieces green beans, cut 2" long
1 cup freshly cooked kidney beans
3 heads small bok choi, washed and trimmed
1 Tbsp sugar
2 Tbsp fish sauce
5 Tbsp light olive oil
salt and pepper
garlic powder

Instructions

Sprinkle fish with salt and garlic powder. Let sit for about 15 minutes.
Meanwhile, in a large skillet over medium heat, fry saba bananas and potatoes in light olive oil until golden brown. Remove from skillet and set aside.
In the same skillet, fry the fish until medium brown on all sides. Remove from skillet and set aside.
In the same skillet, saute garlic and onion until onion is almost translucent. Add green beans and saute for a minute.
Add water, tomato sauce and ketchup. Bring to a gentle boil. Add sugar and fish sauce. Mix well. Season with salt and pepper to suit your taste. Simmer for about 3 minutes.
Add kidney beans and bok choi. Simmer for 3 minutes. Add fish and simmer for another 3 minutes. Transfer fish to a serving plate.
Add the fried saba and potatoes into the sauce. Toss until well coated.
Remove from heat. Transfer to the serving dish with the fish. Serve with hot rice.

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Buttery Tanigue

Ingredients:

1/2 kilo tanigue steak
1 tbsp MAGGI Savor, Classic
2 tbsp butter, melted

For Creamy Cucumber Sauce

Combine:

1 250ml NESTLE All Purpose Cream
2 medium cucumbers, peeled, seeded and diced
1/2 tsp ground white pepper
1 8g MAGGI Magic Sarap
2 tbsp lime juice
1/2 tsp grated lime peel
salt and white pepper to taste




Cooking Instructions:

Marinate tanigue with MAGGI Savor for at least 30 minutes. Set aside.

Grill marinated fish while occasionally brushing with melted butter to prevent from drying.

Serve with prepared Creamy Cucumber Sauce.

 More Recipes

JERKED RUB BANGUS BELLY WITH MANGO MINT SAUCE

Sangkap:

1-410g Sarangani Bay Bangus Belly
1 tsp dried thyme
1 tsp curry powder
2 tsp paprika
1 tsp sugar
1 ½ tsp salt
1 tsp black pepper
1 ½ tsp cayenne pepper
1 tsp cinnamon
1 tsp nutmeg
2 tbsp cooking oil

SAUCE:
1 whole ripe mango, peeled and diced
¼ cup chopped red onions
2 tbsp chopped mint
½ tsp salt

1 tsp lemon juice 

Paraan:

1) Pagsamahin lahat ng dry spinces (thyme, curry powder, paprika, sugar, slat, black pepper, cayenne pepper, cinnamon at nutmeg)

2) Pahiran ang bangus ng hinalong spices.

3) Maaari ninyo itong i-ihaw o pan fried sa konting mantika. Lutuin hanggang maging golden brown.

4) Para sa sauce - pagsamahin ang mangoes, onions, mint, salt and lemon juice. Ilagay sa blender at i-process ninyo hanggang maging smooth. Serve ninyo ang bangus kasama ng sauce.


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