Fish Fillets on Creamy White Sauce

In the mood for a fish dish? Here's the recipe for those who love eating fish. I used cream dory fillets in this dish but you can pick any kind of fish fillets to cook according to your preference.

Ingredients:
1/2 kilo cream dory fillets, cut into bite size pieces
1/4 cup lemon juice
200g sliced button mushrooms (optional)
1 1/2 cup non-fat milk
1/4 cup cornstarch dissolved in 1 cup water
100g butter (stick)
salt and pepper to taste
spring onions for garnish
fried garlic bits for garnish

Procedures;

Step 1:
1. Season dory fillets with salt, pepper and lemon juice. Set aside.
2. Fry fish fillets until golden brown. Drain on paper towel and set aside.

Step 2:
In a bowl, pour milk and cornstarch dissolved in water and stir. Set aside.

Step 3:
1. In a pan, heat oil and melt butter then saute onion until soft.
2. Add mushrooms then stir-fry until light brown.
3. Pour milk mixture and bring to boil. Season according to taste.
4. Simmer until the sauce begins to thicken. Continue stirring.
5. Arrange fish in a serving plate. Pour over the sauce and garnish with spring onions and fried garlic bits.
6. Serve hot.

Grilled Eggplant Salad (Ensaladang Inihaw na Talong)

The Grilled Eggplant Salad is an appetizer dish best paired with grilled or seared meat. It can be served as a viand with plain rice.

Ingredients:

4 medium eggplants
1 medium red onion, chopped
2 medium tomatoes, chopped
1/4 cup garlic bits, fried
1 pc. salted egg, chopped
1/3 cup mayonnaise (optional)

Procedure:

1. Grill eggplants until soft and charred. Peel the skin carefully and flatten the flesh using the back of fork.

2. Assemble the rest of chopped ingredients over the  eggplant in order: tomatoes, red onions, salted egg and mayonnaise and top with fried garlic bits.

3. Serve.

Note: If you hate the taste of mayonnaise on salad, you can omit it and use Greek yogurt instead.

Cream Dory Ceviche (Kinilaw na Cream Dory)

Ingredients:
1 kilo pangasius fillet (cream dory), cut into bite size pieces
2 cups vinegar (or more to keep fish properly soaked)
1 thumb-size ginger, peeled and finely chopped
1 medium red onion, finely chopped
2 tbsp. chopped spring onions
2 tbsp. lemon or calamansi juice
2 tbsp. sugar
a dash of salt and ground black pepper

Procedure:
1. Pour vinegar on a bowl of cleaned raw fish, toss generously to make sure it is properly soaked in vinegar. Cover the bowl with plastic film wrap and let it stand for 1 hour.
2. Prepare chopped ingredients for garnish/ kinilaw mix.
3. After an hour, strain soaked fish and discard used vinegar.  Transfer fish on a mixing bowl and add the chopped ingredients. Mix well and pour in lemon or calamansi juice. Season with sugar, salt and pepper.
4. Chill and serve.

Mango Crepe with Mango Ice Cream and Hazelnut Sauce

I was just in the mood to make a yummy dessert perfect for summer. It may not look like a pro but I was glad to experiment this in the kitchen. Enjoy!

Mango Crepe with Mango Ice Cream and Hazelnut Sauce

Ingredients:

Mango Ice Cream:
2 Tetrapack 250mL Alaska Crema
1 390g Jersey Condensed Milk
2 Drops Mc Cormick Mango flavor

Procedure: Mix all the ingredients and chill overnight.

Crepes:
1 cup flour
3/4 cup evaporated milk
2 tbsp. sugar
3 tbsp. butter, melted
1/2 cup water
2 eggs
oil for coating pan

Procedure:
Whisk together all ingredients except for oil in a bowl. Mix them until well-combined. Strain to make sure the batter is smooth. Let batter rest in the fridge for an hour. Heat a non-stick pan and add about 1/2 tsp oil. Pour 1/3 cup of batter into the center of the pan and tilt the pan to spread the batter. Cook for 20-30 secs or until light brown spots appear. Flip to the side and cook for another 20 seconds. Transfer to a plate and let cool. Repeat with the rest of the batter.

Hazelnut Sauce:
1/2 cup hazelnut spread (Nutella, Finetti, etc.)
3-4 tbsp. milk

Procedure:
Combine hazelnut spread and 3-4 tbsp milk in a saucepan. Whisk together until smooth. You can add more milk to further thin out the sauce if necessary. Keep warm.


Assemble:
Put 4-5 slices of mango on a crepe and fold the crepe into triangle or roll. Top with scooped mango ice cream and drizzle with hazelnut sauce. Garnish with chopped walnuts.

Cheese-Flavored Honey and Garlic Chicken

Inspired from KFC's Crispy Cheese Chicken (wherein the fast-food restaurant used Clover Chips with cheese flavor for their chicken coating), I have come up with the same recipe with added twist: the chicken cuts are marinated in a bowl of honey and garlic marinade overnight. Next day, chicken pieces are fried in batches until golden brown and coated on grounded cheesy Clover chips (you can use gourmet cheese powder if Clover Chips is not available in your area).

Below are the following ingredients of the dish:

1 whole chicken, skinless and cut into serving pieces
1 cup gourmet cheese powder or grounded Clover Chips (cheese flavor)

For honey and garlic marinade:

5-6 cloves of garlic, minced

1/2 cup honey

2 tbsp. soy sauce

dash of ground black pepper and salt

Procedure:

1. In a bowl, combine honey, garlic, black pepper, salt and soy sauce. Mix well.

2. Pour the marinade mixture over the chicken pieces and let it stay overnight.

3. The next day, fry marinated chicken pieces until golden brown. 

4. Coat fried chicken with gourmet cheese powder or cheese-flavored Clover Chips.

5. Serve immediately.

Crabstick Salad

A homemade salad served as an appetizer for crab lovers out there. Enjoy!

Ingredients:
4 crabsticks, cut into half and shredded
A dash of salt and pepper
1/2 cup mayonnaise or salad dressing of your choice
1 medium size cucumber, sliced
1 medium size onion, halved and sliced
2 medium tomatoes, halved and sliced


Procedures:
1. In a small bowl, mix mayonnaise and shredded crabstick together. Set aside.
2. Combine cucumber, onion and tomato in a serving dish. Add a dash of salt and pepper and mix thoroughly.
3. Top the cucumber salad with the crabstick mixture. Serve chilled.

Homemade Chicken Curry

Just in the mood to cook chicken curry for lunch. Below are the ingredients that I've used to cook this dish:

 Ingredients:

• 2 tbsp. cooking oil
• 2 medium sized potatoes, diced
• 1 medium carrot, diced
• 1 medium red bell pepper, cubed 
• 3 tbsp. curry powder
• 1 cup evaporated milk or coconut milk
• 1 tbsp. fish sauce 
• 1 medium onion, chopped
• 3 cloves garlic, chopped
• salt and pepper
• 1 cup water
• 1 kg chicken, adobo cut
• 1 cup water

Procedure:

1. Fry diced potato and carrot until brown. Set aside.
2. Saute garlic and onion until the color becomes translucent. Add chicken and cook the pieces until golden brown.
3. Add a dash of salt and pepper, fish sauce and curry powder. Stir-coat the chicken for 2minutes.
4. Add water and bell peppers, stir the chicken coated with curry powder and simmer for 2-3 minutes.
5. Add evaporated or coconut milk, stir and simmer until the sauce thickens.
6. Add fried potato and carrots. Simmer for 3 minutes until done.
7. Serve hot with plain rice.