Ingredients:
2 lbs Tilapia, cleaned
3 pieces medium-sized tomatoes, diced
3 pieces medium-sized onions, diced
1 3/4 cups water
1/2 teaspoon ground black pepper
1/2 cup green onions, chopped (optional)
2 teaspoons garlic, minced
3 pieces raw eggs, beaten
2 tablespoons fish sauce
Cooking oil for frying
How to Cook:
- Heat oil in a frying pan then fry the fish. Ensure that salt has been rubbed over the fish before frying.
- Remove the fish from the frying pan and place in a a plate with paper towels. Set aside.
- Using a clean pan, heat about 2 teaspoons of cooking oil then sauté the garlic, onions, and tomatoes.
- Add the fish sauce and ground black pepper then stir. Put-in the chopped green onions and water then bring to a boil.
- Add the fried fish and simmer for 3 to 5 minutes. Pour the beaten eggs on the pan.
- Ensure that it is distributed evenly.
- Once the eggs curdles or coagulates, you may start stirring the mixture.
- Simmer for another 2 minutes than transfer to a serving plate.
- Serve and enjoy
Ingredients:
1 pcs. of whole Milkfish
Green chili pepper, usually used in sinigang
Tomatoes
Onions
Salt
Pepper Salt
Vegetable Oil
1 small pack of maggi magic sarap
How to Cook:
- Mix altogether the tomatoes, onions, long green pepper, salt and pepper and set aside.
- Prep the fish by slicing the one side deep into the other but without going all the way through.
- Put the stuffing in spreading evenly. Press down a bit to flatten, making sure the stuffing stays inside.
- Prepare and heat up the grill: using a tong, dip a paper towel in vegetable oil and scrub the grill. Be careful of flare-ups.
- Sprinkle salt and pepper on the fish and put it on the grill. Cook each side for 15 - 20 minutes.
- Serve with a side of spicy vinegar, soy sauce, garlic, chili and dash of sugar mixture.
Ingredients:
1/3 cup dry bread crumbs
1/4 green bell pepper, seeded and diced
1/4 red bell pepper, seeded and diced
2 green onions, thinly sliced
4 sprigs fresh parsley, chopped
1/2 teaspoon hot pepper sauce
1 egg white
2 tablespoons mayonnaise
1 tablespoon fresh lemon juice
1/2 teaspoon Worcestershire sauce
2 teaspoons Dijon mustard
1/4 teaspoon Old Bay TM seasoning
1/4 teaspoon dry mustard
1/4 teaspoon onion powder
3 (6 ounce) cans crabmeat, drained and flaked
1/2 cup dry bread crumbs
1 cup canola oil for frying
How to Cook:
- In a bowl, toss together the 1/3 cup bread crumbs, green bell pepper, red bell pepper, green onions, and parsley.
- Mix in the egg white, mayonnaise, lemon juice, Worcestershire sauce, and Dijon mustard.
- Season with Old Bay seasoning, dry mustard, and onion powder. Fold crab meat into the mixture. Form into 6 large cakes. Coat in the remaining 1/2 cup bread crumbs.
- Heat the oil in a large, heavy skillet. Fry the cakes 5 minutes on each side, or until evenly brown. Drain on paper towels.
Ingredients:
1/4 cup brown sugar
1/4 cup olive oil
1/4 cup soy sauce
2 teaspoons lemon pepper
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon dried parsley
1/2 teaspoon garlic powder
4 (6 ounce) salmon fillets
How to Cook:
- Whisk together the brown sugar, olive oil, soy sauce, lemon pepper, thyme, basil, parsley, and garlic powder in a bowl, and pour into a resealable plastic bag.
- Add the salmon fillets, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 1 hour, turning occasionally.
- Preheat an outdoor grill for medium heat, and lightly oil the grate. Remove the salmon from the marinade, and shake off excess. Discard the remaining marinade.
- Grill the salmon on the preheated grill until browned and the fish flakes easily with a fork, about 5 minutes on each side.
Ingredients:
1 cup olive oil
1/4 cup chopped fresh parsley
1 lemon, juiced
2 tablespoons hot pepper sauce
3 cloves garlic, minced
1 tablespoon tomato paste
2 teaspoons dried oregano
1 teaspoon salt
1 teaspoon ground black pepper
2 pounds large shrimp, peeled and deveined with tails attached
skewers
How to Cook:
- In a mixing bowl, mix together olive oil, parsley, lemon juice, hot sauce, garlic, tomato paste, oregano, salt, and black pepper.
- Reserve a small amount for basting later. Pour remaining marinade into a large resealable plastic bag with shrimp. Seal, and marinate in the refrigerator for 2 hours.
- Preheat grill for medium-low heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
- Lightly oil grill grate. Cook shrimp for 5 minutes per side, or until opaque, basting frequently with reserved marinade.
Ingredients:
1/2 Kilo Shrimp
12 pcs. Tamarind (Sampaloc) or 1 pack Sinigang Mix
1 big Onion (diced)
3 big tomatoes (quartered)
2 pieces Radish (sliced)
1 bundle Sitaw (Strringbeans)
1 bundle Kangkong (cut into 2″ long)
3 pieces long green pepper
5 cups ricewash or water
Salt or Patis (fish sauce)
How to Cook:
- Boil Tamarind in rice wash or water to soften.
- Pound and extract all juices and set aside.
- In a casserole, boil rice wash or water, Tamarind juice, onions, tomatoes and Radish.
- Lower fire, add in Shrimps, Kangkong, Sitaw and green long pepper.
- simmer for 5 minutes.
- Season with salt or patis.
- Serve hot.
Ingredients:
1 piece large bangus, cleaned and sliced into serving pieces
2 pieces tomatoes, quartered
2 medium eggplants, cut into serving pieces
5 pieces string beans, cut into serving pieces
2 cups kangkong leaves
1 teaspoon salt
1 small ginger, sliced
1 medium onion, sliced
5 cups water
1 small pack tamarind powder
How to Cook:
- Bring water to a boil together with the ginger in a casserole.
- Add the bangus, tomatoes, and onion and simmer for 10 minutes.
- Add the tamarind powder and salt to taste.
- Add the eggplant and string beans and simmer for another 5 minutes.
- Remove from heat, add the kangkong leaves, and let stand covered for 5 minutes.
- Serve hot.
Ingredients:
1/4 cup vegetable oil
1/2 cup orange juice
3 tablespoons lime juice
1 tablespoon tequila
1 tablespoon grated lime zest
1 tablespoon minced habanero pepper
1 clove garlic, minced
4 (5 ounce) salmon steaks
1/4 cup butter, softened
1/4 teaspoon garlic salt
1 tablespoon lime juice
2 teaspoons minced habanero pepper
2 teaspoons grated lime zest
How to Cook:
- In a bowl, stir together vegetable oil, orange juice, 3 tablespoons lime juice, tequila, 1 tablespoon lime zest, 1 tablespoon habanero pepper, and garlic.
- Reserve a small amount to use as a basting sauce, and pour the remainder into a shallow baking dish. Place the salmon in the shallow dish, and turn to coat.
- Cover, and refrigerate for 2 to 4 hours, turning frequently.
- In a small bowl, mix together softened butter, garlic salt, 1 tablespoon lime juice, 2 teaspoons habanero pepper, and 2 teaspoons lime zest. Cover, and refrigerate.
- Preheat grill for medium heat.
- Lightly oil grill grate, and place salmon on the grill. Cook salmon for 5 to 8 minutes per side, or until the fish can be easily flaked with a fork. Transfer to a serving dish, top with habanero butter, and serve.
Ingredients:
1/4 cup maple syrup
2 tablespoons soy sauce
1 clove garlic, minced
1/4 teaspoon garlic salt
1/8 teaspoon ground black pepper
1 pound salmon
How to Cook:
- In a small bowl, mix the maple syrup, soy sauce, garlic, garlic salt, and pepper.
- Place salmon in a shallow glass baking dish, and coat with the maple syrup mixture. Cover the dish, and marinate salmon in the refrigerator 30 minutes, turning once.
- Preheat oven to 400 degrees F (200 degrees C).
- Place the baking dish in the preheated oven, and bake salmon uncovered 20 minutes, or until easily flaked with a fork.
