Steamed Fish Fillet with Tofu in Tausi Sauce

Steamed Fish Fillet w/Tofu in Tausi Sauce

Ingredients:

500 grams fish fillet (dory)

For the Marinade:

3 tbsp. ginger juice

2 tbsp. sesame oil

2 tbsp. gin

For the Sauce:

2 tbsp. cooking oil

3 slices ginger, shredded

1 stalk leeks, shredded

1 small pack black beans, wash and strained

6 pcs dried chinese mushroom, rehydrated in hot water then shredded

2 tbsp oyster sauce

4 tbsp gin

4 tbsp sesame oil

2 tbsp sugar

2 tbsp kikoman soy sause

1/2 tsp white pepper

For the Topping:

1 pack tofu, cut into medium sticks

1/4 cup corn oil

1/4 cup garlic, chopped

1 stalk leeks shredded

1/2 pc. red bell pepper, shredded

1 sprig cilantro

Cooking Instructions:

1. Marinade fish for about 15 minutes, then steam for 20 - 25 minutes

2. Mix oyster sauce, gin, sesame oil sugar, kikoman 

     and white pepper in a small bowl (set aside)

2. Deep fry tofu until golden brown (set aside)

3. Saute ginger and leeks in oil, Add black beans, chinese mushroom,

    and the sauce mixture until cooked (set aside)

4. Transfer fish into a wide platter, add fried tofu and pour the sauce

5. Heat corn oil and toast garlic.  Add in leeks and bell pepper and stir fry for

    a few minutes.  Top this over the fish and add a sprig of cilantro for garnish.

Serve while hot. (Not ideal to serve with rice)

Tuna Alfredo Pasta

Ingredients:

500 gms. Linguine Pasta
2 cans evaporated milk
2 cans century tuna lite
1 bar butter
1 bar quickmelt cheese (grated)
1 medium onion, minced
½ head garlic, minced
1 tsp. dried basil
1 tbsp. vegetable oil
1 tbsp. ground pepper
2 beef cubes

Cooking Instructions:

Pasta  –

1. Add 2 tbsp. cooking oil and 1 tbsp. of salt in water and boil.
2. When water boils, add pasta and stir occasionally
3. After 10 mins. Check pasta if already al-dente
4. Drain water  and pour cold water into pasta
5. Drain water and set aside

Sauce –

1. Heat oil in a pan, add butter
2. Sauté onion, garlic and tuna
3. Add basil, ground pepper and evaporated milk
4. Add beef cubes, quickmelt cheese and stir continuously

Pour Sauce into Pasta and serve.

Pork Bicol Express

Bicol Express

Ingredients:

1/2 kilo pork strips
1 medium onion, minced
1/2 head garlic, minced
1 small ginger, finely chopped
2 cups coconut milk
2 tbsp. shirmp paste
1/2 cup vegetable oil
1 pack long green pepper (pang-sigang), shredded
1 cup water
2 pcs. chili (labuyo), minced

Cooking Instructions:

1. Heat oil in a pan
2. Saute ginger, garlic and onion
3. Add pork and 3/4 of long green pepper
4. Add shirmp paste
5. Add coconut milk
6. Add chili labuyo
7. Add water, and simmer until pork is tender (low-heat)
8. When cooked, add remaining long green pepper to have that crunchy bite

McNose Burger

McNose Hamburger

Ingredients:

1/2 kilo lean ground beef
2 pcs. onions, minced
3 tbsp. sesame oil
1 1/2 tbsp. dried oregano
1 tbsp. ground pepper
1 tsp. salt
4 eggs

Instructions:

1. Mix all ingredients in a bowl
2. Cover and refrigerate for at least 1 hour
3. Mold mixture to your preferred size and fry; do not press to maintain juiciness

Pork Igado Recipe

Pork Igado

Ingredients:

1 kilo pork (cut into strips)
1/4 kilo pork liver (cut into strips)
2 medium bell peppers (cut into strips)
2 medium onion, minced
1/2 head garlic, minced
1 small can green peas
1 pc.  tomato sauce (200 grams)
1 tsp. ground pepper
1/2 cup soy sauce
1 cup vegetable oil

Cooking Instructions:

1. Heat 1/2 cup of vegetable oil and fry pork liver until brown (set aside)
2. Heat the remaining half of vegetable oil and saute onion, garlic and pork
3. Add liver, green peas, ground pepper, tomato sauce and soy sauce
4. Add water (enough to tender pork)
5. Boil until dish gets a little dry
6. Add bell pepper and simmer until sauce thickens
7. Salt to taste