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.
Follow the procedure:
Ingredients:
3 quarts of water
Bring to a boil. Add: 3 family size tea bags (or 9 sm.)
1 tablespoon of whole cloves
1 cinnamon stick
Cover and steep 30 minutes.
Add:
2 cups of sugar
2 cups of orange juice
3 cups of cranberry juice
3 drops of red food color
Strain spices. Refrigerate leftover tea.
Ingredients:
1 cup of currants
3 cups of light or dark raisins
1/2 cup of dried preserved orange peel
1/2 cup of diced preserved lemon peel
1 1/2 cup of diced preserved citron
1 cup of halved candied cherries
1 cup of diced preserved pineapple
1 cup of pecan halves
1 cup of blanched almonds, cut lengthwise
1 teaspoon of nutmeg
1 1/2 teaspoon of cinnamon
1 1/2 teaspoon of ground cloves
1/2 teaspoon of baking soda
1 cup of shortening, softened
6 eggs, separated
1/2 square of unsweetened chocolate, melted
1/4 cup of fresh, frozen or canned lemon juice
1/4 cup of orange juice
2 cups of sifted all purpose flour
How to Cook:
- Thoroughly grease 3" to 4" deep 10" tube pan. Cut heavy waxed paper to fit bottom and sides of pan.
- Line pan with waxed paper (be sure paper fits snugly) and lightly grease paper. Or use aluminum foil without greasing. In large bowl, thoroughly mix currants,raisins, peels, citron, cherries, pineapple and nuts with 1 cup flour until all are coated with flour.
- Start heating oven to 300 degrees. Sift remaining 1 cup flour with spices and soda.
- In large electric mixer bowl, with mixer at medium speed, or cream blend shortening with sugar until light and fluffy.
- Add egg yolks one at a time, beating thoroughly after each addition. Add melted chocolate. At low speed or blend, beat in alternately, just until smooth, flour mixture and fruit juices.
- When mixture is thoroughly blended, stir by hand into fruit mixture. Beat egg whites until stiff; fold into cake mixture.
- Turn into tube pan. Bake 2 hours and 20 minutes or until cake tester inserted in center comes out clean.
- Cool completely in pan; remove paper; store to mellow. Try and Enjoy
