Fish 'n Eggplant Wrap

Fish 'n Eggplant wrap

Ingredients:

4 Tbsp. olive oil
2 Tbsp. butter
1 large Eggplant
6 slices of fish fillet (skinned)
parsley
Salt & pepper to taste
Carrots
Bell Pepper

How to:

Slice eggplant lengthwise into thin long slices. Brush with butter unto the surface of the eggplant. In a very hot grill pan or flat pan, pan roast the eggplant until soft and sides turn slightly brown. (with a grilled pan, a horizontal marking can easily be seen as shown in the picture) The eggplant must be soft at this stage. Season with more salt & pepper to taste.Set aside.

Season fish with salt & pepper, drizzle with olive oil and place in a very hot pan. Pan-fry the fish until slightly brown and turn over the other side. Remove from pan and set aside.

With the roasted eggplant, wrap the fish tightly and tuck the end with toothpick at the end of one side. Bake for 5 – 10 minutes more to enhance flavor. Pan roast slices of carrots and bell peppers to garnish.

Egg Surprize

Egg Surprize

Ingredients:

Oil for deep frying
1 kilo ground pork
1 onion (finely chopped)
Coriander (finely chopped)
Salt & pepper to taste
6 boiled eggs
2 slightly beaten eggs
Bread crumbs

How to:

Season ground pork with onion, coriander, salt & pepper. Place a plastic cling wrap on a flat board. Form a ball of the seasoned ground meat on top of the plastic wrap. Place another plastic cling wrap above the meat and flatten the meat with the palm of your hand. Do this by pressing it slowly until flat forms a round flat meat. (as shown in the picture) Remove the plastic on top and place the egg at the center of the meat. Form the meat into an egg wrapping the egg. (Shown in the picture) Remove the plastic at the bottom or the meat. You now got an egg wrapped with the seasoned meat. Dip into beaten egg and then roll into the bread crumbs for coating. Do this procedure twice (coating) to achieve a firmer coating by dipping the egg formed meat again into the egg and roll again into the bread crumbs. Deep fry until golden brown. You’ll get a crispy crust with tender meat and a soft egg inside.. lots of texture lots of flavor. That is a real egg surprise! Good for outdoor picnic.

Stuffed Pork Rolls

Stuffed Pork Rolls
Ingredients:

Oil for frying
Flat slices of lean pork
Salt & Pepper
Finely chopped parsley
Salt & Pepper

How to:

Flatten slices of pork with a meat hammer. Season with salt & pepper and sprinkle finely chopped parsley. Roll the piece of meat and tuck with toothpick. Set aside. In a nice and hot flat pan, pan fry the stuffed rolls of meat setting the sealed side down. (Toothpick removed) When slightly brown, turn the meat over slowly until done. Remove from pan and bake for 10 minutes more at 190 degrees F. This allows the meat at the inner core to be cooked. Remove from oven. Slice and serve with mashed potatoes. Garnish with a tomato rose.

Stuffed Chicken Breast

Stuffed Chicken Breast


Ingredients :

2 Pcs. Chicken Breast (deboned)
6 Tbsp. olive oil
2 pcs. white onion
4 cloves garlic
1/4 Cup All Purpose cream
4 Tbsp. white wine
2 Tbs. onion-tomato sauce
1/4 Cup chicken stock
1 lemon
salt & pepper to taste

Procedure:

Slice a slit into chicken breast, just enough to form a pocket, do not split into two and set aside. Crush garlic and sprinkle with salt. Insert the garlic into the pocket of the chicken breast, season with salt and pepper and rub the rest around the meat. Add onion-tomato sauce into the pocket. Close the pocket with the edges of the meat and rest the sealed down. Heat olive oil in a sauce pan and add gently the stuffed chicken breast with sealed side down. Fry for 3 minutes or until golden brown and turn over until brown completely on both sides. Remove from pan and set aside. With the remaining oil in the pan, add onion and sautee until soft but not brown. Add white wine and juice of lemon. Simmer for 1 minute and add cream. Simmer for another minute and remove from heat.

Add the creamy mixture to the fried stuffed chicken breast and serve immediately. This could be served with potato or rice. Enjoy!

Alternative Plain Rice

Alternative rice

A good alternative to the conventional plain boiled rice..Different aroma, different texture, and slightly different taste. jst give it a bit of twist than usual! Smells great!


Ingredients:

2 Cups Rice
2 Cups Stock (Chicken or Beef)
1 Pc. white diced onion
3 Tbsp. Olive Oil
2 bay leaves
Salt

Procedure :

With a medium fire, heat olive oil in a deep pan, add onion until soft but not brown, add bayleaves, stir-fry for a minute. Add rice and stir vigorously until the flavours are blended well with the rice. Add Stock and season with salt. Simmer for 15 minutes stirring occationally until the rice is done.

Serve with favorite side dish... This gives a different smell and texture of the usual boiled rice.

Bread

Basic Bread



2 ½ Cups flour (sifted)
1 tsp. sugar
1 tsp. salt
3 tsp. yeast
1 Cup warm water
3 tsp. olive oil

How to :

Put flour in a bowl, make a spoon whole in a section, put salt and in the opposite of it put yeast and sugar. Be careful not to mix directly the yeast and the salt otherwise, the bread will be crumbly. (Note that the yeast is for the dough to rise and when mixed with salt would defeat the purpose) Mix all the dry ingredients. Add Oil. Continue mixing by adding warm water little by little until the right consistency of the dough is reached. Remove the dough from the bowl and knead in a floured board until smooth and elastic. Form into a ball and put in a greased bowl. Cover with towel and let rest in a warm place for 30 – 45 minutes or until the dough doubled in bulk. Punch down and knead for 1 minute and form into desired shapes or simply put it in a loaf pan. (divide the dough into two if a loaf pan is used) Let rise for 25 minutes. Bake in 180 – 190 degrees C for 30 minutes crusts begin to brown.

Fried Potato Cubes

Fried Potato cubes



Ingredients:

4 Tbsp. oil
4 large potatoes
2 tsp. ginger powder
1 tsp salt
1 tsp pepper
1 tsp garlic powder
a dash of cinnamon powder
2 tsp. cornstarch

How to:

Slice potatoes into small cubes set aside. Heat oil in a pan, add potatoes and fry until done. When the sides begin to turn slightly brown, add ginger powder, garlic powder, cinnamon powder, salt and pepper. Toss all together and sprinkle cornstarch. Continue cooking 1 minute more until golden brown. Serve while still hot.

Crispy Pork

Crispy Pork

Scrispy Pork

4 Tbsp. Olive oil
2 thin slices of lean pork
½ Cup Couscous
Ground black & white pepper
Salt

How to :

Season pork with ground pepper (rubbing each side to distribute the flavor) add salt and set aside. Coat the pork with couscous and deep fry.

Fish Cake

Fish Potato Cake

Cooking oil for frying
2 Fish Fillets (medium size)
4 potatoes (medium size)
2 Cups water
½ Cup flour
½ Cup Milk
1 egg (slightly beaten)
salt & pepper

How to:

Peel potatoes and bring to boil with water until tender. While the cooking the potatoes, in another saucepan put the fish and milk, bring to boil with low fire, season with salt to taste, continue cooking until fish is well done. When the potatoes are done, drain them and mash with potato masher or fork while still hot. Drain fish and mash in with potatoes until fish is flaky but not so fine. Season with salt and pepper, (more peppers tastes good and smells good as well). Shape this mixture into round or squares using the hands (like shaping clay) and set aside. In separate plates, place slightly beaten egg and in another plate place flour for coating (as shown in the photo)

Heat oil in a shallow pan. Dip each shaped potato mixture into each plate with egg first, then flour and fry until golden brown. Remember that the mixture is already cooked, no need to fry too long. Serve immediately.

This recipe is quite messy but its worth it! To enhance your coating with whatever you fry with coating, add breadcrumbs, salt & pepper to the flour. It adds flavor and smells great too. With this recipe, you can use leftover of fish instead of fresh fillet and use the same procedure. Could be a good treat too! And for those who doesn’t like fish very much, this is a good alternative way of cooking… It doesn’t tastes so fishy as it is well blended with the potato.

I saw the method of cooking on a TV show but the cook used green peas and potato and mint jelly, which I honestly haven’t encountered yet. It was a bit complicated but it looks nice because the color inside is green and yellow on the outside. But I can’t get fresh green peas here, so I made something similar with different ingredients, but less complicated. Here it is!!!!

spicy baked chicken

Ingredients:

Chicken breast or legs
Spicy marinade
oil

Dry Marinade:
Ginger powder
Cinnamon powder
Garlic powder
Salt
Pepper



How to :

Season chicken with the dry marinade and marinate for atleast 2 hours. In a hot grill pan, drizzle a bit of olive oil, add chicken for cook for 5 minutes on each side or until slightly brown. Remove from pan and bake for 30 minutes at 180 degrees C.

Inon-unang isda

Inon-unang Isda

Ingredients:
6 pcs. Fish (any kind of fish will do, less bony the better)
½ Cup oil
¼ Cup lemon juice
2 Tbsp. Oyster sauce
2 Tbsp. white wine vinegar
1 onion
3 cloves garlic
bay leaves
salt to taste


How to:

Clean fishes, free of gills and intestines, season with salt, set aside. In a sauce pan, arrange bay leaves at the bottom, add onion and garlic. Add fish by arranging them on top of the spices, add oil, lemon juice and white wine vinegar. Bring to boil and continue cooking with low-medium fire for 20 minutes, add oyster sauce and continue cooking for 5 minutes more. Serve with garlic rice or plain rice.

Tip : Avoid using water to keep the flesh of the fish firm and full of flavor. You may be tempted to add water if you wish but do it after the fish is done.

This kind of inon-onan smells less fishy than the traditional inon-onan cooked with vinegar & spices. I lessened the amount of vinegar and used a lot more of lemon juice, so to improve the aroma. The sauce is thicker than usual and its one of my favorite fish preparations.