Main Course

Crepe with mushroom filling

2005-11-02T07:06:00.000-08:00

Crepe with mushroom filling

Ingredients

Crepe:
1 cup milk
1/2 cup flour
2 eggs
1 Teaspoon oil
Pinch of salt

Mushroom Filling
1 can button mushroom (thinly sliced)
1 white onion (thinly sliced)
1 clove garlic (finely chopped)
1 Tablespoon oil
1 can all purpose cream
Salt and pepper

To prepare the crepe:

Beat eggs until slightly fluffy, add milk and flour alternatively and mix thoroughly until it forms a thin batter.

In a hot pan, spread the oil till the sides of the pan. Wipe off excess oil with a kitchen paper. Add 1 ladle of the batter and quickly spread on the pan leave for 1 minute until bubbles can not be seen on the batter, cook the other side by inverting the crepe carefully. Remove from pan and fold into quarters forming like a cone. Put a scoop of chocolate ice cream in between the folds and serve immediately. The crepes can be prepared in advance but be sure to separate them. To make separation easy, place a wax or bond paper over one crepe after cooking while placing one over the other.

To prepare filling:

Sauté garlic and onion. Add mushrooms, cook until sides of the mushrooms turn brown. Add cream and stir. Season with salt and pepper; continue cooking for 1 minute. Remove from heat and set aside.

Place 2 teaspoons of filling in 1 crepe and roll as tight as possible. Cut into two and serve.

Alternatively, add grated cheese on top of the crepe and bake for 2 minutes or until the cheese melts.
crepe with mushroom filling

Cabbage Rolls

2005-10-06T01:56:00.000-07:00

Ingredients:

1 whole cabbage
¼ Kilo ground meat.
1 bulb union
1 crushed garlic
1 pc. Bread
¼ Cup Milk
Salt & pepper to taste
1 lit. water

Procedure:

To prepare the filling:
Soak bread with milk and set aside. Mix all other ingredients until all the flavors are well blended and set aside.

To prepare the cabbage:
In a large casserole, boil water and add a pinch of salt. Dip the whole cabbage for 2 or 3 minutes or until wilted. Remove the cabbage from the casserole; take off the leaf one by one carefully not breaking each. Take of the spine of the cabbage and divide each leaf into two while taking the spine off.

To prepare the sauce, mix soy sauce, lemon juice and add sesame oil.

Take 1 teaspoon of the meat mixture and put each piece of leaf like making spring rolls. Cook in steam for 6 – 8 minutes. Serve with mashed potatoes and sauce.

Beef Rizotto

2005-02-28T00:01:00.000-08:00

Beef Rizotto

My first attempt of making rizotto.. twas a success... forgive me for not having the measurement... All i did was : stir-fried the beef and set aside, boil the rizotto rice until jst tender and drain. Saute' onion until transluscent in low fire, add some rosemary, thyme,sweet chilli powder, add rice add some beef stock jst enough to cover the rice, stir and continue cooking until the stock has been absorbed almost completely, add more stock, stir and again until the stock has been absorbed. Continue adding slowly the stock until the rice is done, add the stirfried beef and continue cooking for another 2 minutes. Done! Hubby is not really fun of rice but this was a hit for him! tsk tsk...

Spaghetti

2005-02-27T23:54:00.000-08:00

Spaghetti

What makes your spaghetti different?? must be the sauce huh! This time, i used ground beef and made the basic tomato sauce with it, and ofcourse lots of cheeeeeze and toss with pasta! Voila! Quicky as well..

Pansit with Pork Ribs

2005-02-20T23:57:00.000-08:00

pancit with pork ribs

Boil the ribs for 30 minutes or until well done. Marinate for another 30 minutes. Brown the meat in a very hot pan with 2 Tablespoons of olive oil and straight to a very hot oven for 45 minutes. Serve on top with stir-fried pancit.

Stir-Fried Veggies with Beef

2005-02-20T23:49:00.000-08:00

Stir-fried Veggies with beef

Easy and healthy.

Ingredients:

½ K. Lean beef
Cabbage (sliced in strips)
2 Carrots (sliced)
1 Red sweet pepper
1 Green sweet pepper
1 Onion (sliced thinly)
3 cloves garlic (chopped thinly)
2 T olive oil
salt & pepper to taste

I am a fan of Ken, Chinese cook in BBC Food and I always watch him stir frying vegetables but haven’t done really at home. The secret is to add stock or water little by little like 1 tablespoon at a time this will give a good steam cooked vegetables, which is really makes a difference. Different from what I’ve done before I knew the technique coz I used to stir-fry veggies all in one bank to the pan and add water or stock.. some veggies are not cooked and some are over cooked.

So here, I perfected for once!
Slice beef in strips. In very hot pan, add 2 T. olive oil add beef and stir-fry until sides turn brown. (Do not be tempted to add water, otherwise the meat would be tough). With the same pan, add oil and salt, sauté onion and garlic with olive oil, add first the hardest veggie then the leafy lastly. Carrots goes in first, add 1 T. of stock or water, stir fry and cover for 1 minute, add the red and green peppers, add another tablespoon of stock, cover and stir-fry for another minute, add the cabbage lastly, again cover and stir-fry for another minute. Add in the stir-fried beef and toss! Done! Every veggie has its own distinctive taste which gives every bite a worthwhile.

Quickie Pasta

2005-02-19T06:15:00.000-08:00

Quickie Pasta

All time favorite quickie pasta. Lazy and hungry?? The quickest meal I could do is this! Just boil pasta and while doing that, sauté onions, mushrooms, ham or bacon and through in some cooked pasta. Add lots of cheese a good toss until cheese melts, season with salt and pepper. Done!

Breakfast Devine

2005-02-19T06:10:00.000-08:00

Breakfast Devine

Got this from Sophie Grigson’s show, but substituted some ingredients.

Ingredients :

3 Eggs
2 Tbsp. Butter
2 Tbsp. olive oil
2 slices bacon (thinly slized)
2 slices ham (thinly slized)
200 g mushrooms (thinly slized)
1 pc. white onion (thinly slized)
200 g. flamengo cheese (grated)
100 g. parmesan cheese (grated)
salt & pepper to taste

How to:

Preheat oven into 180 degrees C.

Separate egg white from yolk and set aside.

Heat olive oil and butter in a pan, add bacon & ham and fry just quickly until done. Remove from pan. With the same pan (with the remaining oil & butter used with frying the bacon, this really adds flavor) add mushrooms and continue frying, add onions and stir-fry until mushrooms turn golden brown at the sides. Add the cooked bacon & ham stir and remove from heat and set aside.

Add the yolks into the cooked ingredients, season with salt & pepper and set aside.

Beat egg whites with an electric beater until stiff. Slowly fold-in the yolk mixture into the stiffly beaten eggwhite. Return the whole mixture into the pan, continue cooking with low fire. Remove from fire and bake for 5 minutes or until cheese melts. Serve immediately with toasted bread.

Note: Make sure to use oven proof handle of your pan otherwise, transfer the whole mixture to an oven-proof dish.

Roasted Chicken

2005-02-18T09:27:00.000-08:00

Roasted Chicken

There maybe a hundred ways of roasting chicken but this one is quicker than usual roasted whole chicken! Tender and juicy!

Ingredients:
1 whole chicken
1 lemon
5 cloves garlic
salt and pepper
Fresh Mint
Gravy

Preheat oven to 250 degrees C.
Butterfly the chicken
Crush 5 cloves of garlic, fresh mint, salt and pepper.
Work the skin starting with your fingers, insert them in between the skin and the flesh working from bottom part of the chicken forming a pocket. Separate the tissues by pushing further your hand into the leg part, breasts and wings. Insert Spices into the just formed pocket and rub the spices to the flesh.

Add slices of lemon in it.

Squeeze the rest of the lemon over the whole chicken and season the other side with salt and pepper.

Pan-fry the chicken skin side down with olive oil until golden. This would take around 6 – 8 minutes each side. Transfer to oven proof dish and straight to the hot oven for 45 minutes. Done! Serve while still hot.

To make the gravy:
With the meat drippings in the pan (where the chicken was fried) add ½ cup of water, chicken cube (stock), 1 tsp. cornstarch, and season with pepper.

Note: The herbs doesn’t really matter particularly mint. I just used mint because I have it fresh from the garden. Parsley, Corriander, lemon grass would be great as well, I think. I just found out that mint and garlic are good friends! The mint refreshes the garlicky flavor and broken by the lemon.. Really works well… This is one of the sinful lunch I had… Why??? Because I had much and the gravy is so tempting! One thing I like with this one is just quick and easy and the flavors are easily absorbed into the meat. I saw it on TV show the other night but I don’t know the chef. Sorry. I wanted to acknowledge him. When I get his name.. tsk tsk.. I will post. Promise.

Stuffed Chicken Roll

2005-02-17T01:16:00.000-08:00

Stuffed Chicken Rolls

Another Stuffed Meat! I love stuffing meats! It’s just like a surprise inside. So what’s the stuffing this time?? It is shredded potatoes seasoned with lots of pepper and dash of salt. Spicy inside coz I didn’t season the meat this time!

Slice meat very thinly or flatten with meat hammer.
Shred 1 medium sized potato and season with salt and pepper
Slice 1 medium sized potato as thinly as you can.
Place the Shredded potatoes at one end of the meat and roll until you reach the other end.
Tuck with toothpicks and fry. Not necessarily deep fry, just enough to seal the meat. Bake for 15 minutes at about 250 degrees C.
With the same pan, add the thinly sliced potatoes. This will absorb the drippings of the meat while being fried.
Serve the dish with sauce.

This is good for 1 meal. 2 Potatoes are enough for one person, don’t forget the other one is inside the meat. Here, I got a spare empty passion fruit where I placed the sauce. It is just for the sake of ArT!

Stir Fried Beef

2005-02-15T10:55:00.000-08:00

Stir-Fried Beef

One of the menus we serve in our “karenderia” way back when we had business of our own in Dumaguete City, Neg. Or. Our customers were mostly students of Foundation University and Silliman University and this dish was one of students all time favorite except for the additional potato dumpling that I added.

Ingredients:

½ Kilo Lean Beef
2 Tablespoons Olive oil
Potato dumplings (optional)

Sauce:
2 Potatoes (sliced in wedges)
2 Carrots (sliced in wedges or julienne)
1 Onion (sliced)
2 Cloves Garlic (finely chopped)
1 Cup Chicken or beef Stock
3 Tablespoons Soy Sauce
1 teaspoon cornstarch (dissolved in water)
Salt & Pepper

How To:

Slice lean beef in strips. In a very hot pan, add 2 tablespoons of olive oil, add beef and stir-fry until sides turn brown, remove from the pan and set aside.

With the same pan, add 2 Tablespoons of olive oil, sauté garlic and onion until translucent, add soy sauce, add potatoes, add chicken or beef stock, bring to boil and simmer for 5 minutes, add carrots, season with salt and pepper, simmer for another 2 minutes or until carrots are done. Add slowly cornstarch to thicken the sauce. Add the stir-fried beef and potato dumpling to the sauce and simmer for another minute. Add water or stock if you want it very saucy.

Tip :

1. To avoid lumpy sauce, dissolve cornstarch in water and add slowly in thin stream while stirring the sauce constantly until it thickens.

Potato Dumpling

2005-02-14T09:24:00.000-08:00

Potato Dumpling

Another potato recipe! Just love it with sauce!!

1 Cup Mashed Potatoes
½ Cup flour
5 Cups Chicken Stock
2 eggs

How to:

Place mashed potatoes in a floured board, make a well and add 2 eggs, sprinkle flour and knead until mixed well. Divide the potato dough into two and roll each forming a long sausage sized dough. Sprinkle with flour and slice the rolls according to liking. You may form various shapes, like what you can see in the picture, I made squares and rolls. Bring to boil the stock, add the dumplings slowly by batches until they float, removing each batch and add another to avoid deformation. When the dumpling floats, it is done. Serve it as side dish, alternative to rice with your favorite sauce.

Pan Roasted Potatoes

2005-02-14T02:07:00.000-08:00

Pan Roasted Potatoes

Lots of ways to prepare potatoes! Here is one of my favorites! Got the method from hubby J

Ingredients:

2 large Potatoes (peeled)
1 Onion (sliced)
3 cups Water or chicken stock
4 Tablespoons Olive oil
2 Cloves Garlic]
Salt & pepper

How to:

Bring to boil water or chicken stock, add peeled potatoes (whole) and sliced onion, cook until just done. Drain potatoes and discard onion and stock. Slice potatoes into wedges or rounds. In a hot pan, add 2 tablespoons of olive oil, add garlic to extract the flavor and aroma. With the garlic flavored oil pan roast potatoes until sides turn golden brown. Season with salt and pepper then serve with favorite dish.

Tip :
1) Do not over cook potatoes, it breaks easily when sliced deforming them.

2) Remember that the potatoes are already cooked; pan roasting process just adds flavor texture and color to the potatoes. I have tried pan roasting directly but potatoes are still tough and needs more oil to cook and I always ended up with very oily fried potatoes.

3) Keep the oil and garlic at the center of the pan and potatoes at the sides so that potatoes don’t absorb much oil. Tip pan from time to time to spread the oil to the sides of the pan.

Open Wide for Breakfast

2005-02-12T08:40:00.000-08:00

Open Wide for Breakfast

Here’s easy and quick breakfast! Three layered flat bread alternate with cheese, ham, bacon, and tomatoes. Flat bread can be made by mixing flour, water and salt until hard dough consistency is reached, flatten dough with rolling pin as thin as you can flouring the dough from time to time and then straight a very hot dry pan. Have one flat bread as a base and add cheese, bacon, ham and tomatoes alternately. Bake for 5 minutes until cheese has completely melted. Serve with mayonaise and ketchup.

Roasted Beef Loin 'N Creamy Sauce

2005-02-11T06:07:00.000-08:00

Roasted Beef Loin 'N Creamy Sauce

Ingredients :

Beef Loin
French beans (locally known in Phil. Baguio Beans)
Carrots
250 ml cream
1 onion
olive oil for frying

How to:

Preheat oven to 350 0 F. In a very hot pan, put 4 Tbsp. oil, brown all the sides of beef loin. Don’t cook too much, just enough to seal the sides into a lovely golden brown color. Place on an oven rack and bake for 1 hour or until done according to liking. Some like rare, medium rare or well done for beef. Remove from heat when done and let rest for 5 minutes.

To make the sauce:
While the beef is at rest, bring to boil 1 cup of salted water, add the beans, drain and set aside.
Heat a sauce pan, add 2 Tablespoons of olive oil, add onion and stir-fry until translucent, add beans, add cream and bring to boil. Remove from heat and garnish the sauce to the roasted beef.

Tip: Place a pan under the oven rack for the meat drippings and use it for gravy to substitute the creamy sauce.

Fried Okra

2005-02-11T05:58:00.000-08:00

Fried Okra

I think this is gorgeous for side dish, but some really dont like slimy foods like okra. I used the same batter for onion rings as posted in appetizers.

T-Bone Steak

2005-02-11T05:55:00.000-08:00

This is just quick and easy... Season meat with garlic salt or plain salt and pepper.. Grill 3 minutes each side or according to liking – Rare, medium rare or well done. Serve with potatoes or rice. Today I got a ready made Portuguese product grain, boiled it and mixed with some veggie.

Fish 'N Bacon

2005-02-06T08:07:00.000-08:00

Fish 'N Bacon

Ingredients:

5 Thin slices of smoked bacon
5 Fish Fillet (deboned)
1 Tbsp. Butter
3 Tbsp. olive oil
Pepper

How to:

Cut fish fillet according to the thickness of the bacon slices, season with pepper and drizzle with olive oil. In very hot pan, sizzle fish for 3 minutes on each side. Remove from pan and wrap with slices of bacon. Put back into the pan until bacon turns golden brown, (don’t be tempted to add oil coz ham will just release its own oil as it caramelizes) upon turning it over to the other side, add 2 Tbsp of butter to add richness.

Serve immediately while still hot!

Pork Kebab

2005-02-01T04:54:00.000-08:00

Pork Kebab

This is great for picnics and beach outings!

Ingredients:

Thin slices of pork
Barbeque Skewers or sticks
Marinade

Marinade:
Barbeque Sauce
Garlic
Onion
Ginger Powder
A dash of sugar
Salt & Pepper

Note : the quantity varies on the quantity of meat.

How to:

Mix all marinade ingredients with the pork and skew them with barbeque sticks or skewers and grill until done. Serve with rice!

Fish 'n Eggplant Wrap

2005-01-31T04:08:00.000-08:00

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

2005-01-31T04:03:00.000-08:00

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

2005-01-31T03:59:00.000-08:00

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

2005-01-27T07:42:00.000-08:00

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

2005-01-27T04:29:00.000-08:00

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

2005-01-27T04:27:00.000-08:00

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

2005-01-27T04:26:00.000-08:00

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

2005-01-27T04:24:00.000-08:00

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

2005-01-27T04:22:00.000-08:00

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!!!!

2005-01-26T10:34:00.000-08:00

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

2005-01-26T03:56:00.000-08:00

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.