Fish friday…… fish ball with soft boiled egg garden salad

Every friday, we filipino and catholics usually observed this tradition of having fish dish every friday. I would like to share my boss lunch today as I always cook for her different lunch every single day. Yes, my maths calculated that if I worked more than 2 years with her that means I already presented a dish of not less than 300 plates in a year(not 365days as I have days off-hahah)…….hmmmmm. evry single dish also becomes our special of the week…… try it….

Recipe?….. just mix of any greens you have in your fridge might be lettuce, mesculin add some tomatoes, cucumbers, onions carrots etc served smoked salmon and soft boiled egg…. dressing? Just a simple balsamic, olive oil, some chillies and hint of truffle oil…… try it!!!

What is your favourite fish friday meal?

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Pinangat sa Sampalok (fish in tamarind fruit)

Pinangat(sour dish)…..Using tamarind fruit as the main ingredients in your sour dish would add excellent flavor especially in fish recipes. They said this dish can last upto a week without placing it inside your fridge. That’s why there is a joke for the word”pinangat” which originated from the word “pangat” when you add to another word it will have a different meaning as “pangatlong araw na ulam” meaning everyday food, re-heated and heated until you finish. You probably didn’t get it. As it is very hard to explain in english..hahahaha, back to the recipe. Yes, it can last upto a week because it is mainly compose of sour ingredients such as vinegar and tamarind fruit. A great lunch box idea for picnic for most filipinos. Try it!

Ingredients: serves 2-3 persons

• 1/2 kg of baby jack mackarel cut in half
• 1 cup water
• 1 thumb size ginger sliced
• 1 medium size onions sliced
• 1/2 tsp ground pepper
• 4 pcs tamarind fruit
• 2 pcs long green chillies
• pinch of salt and pepper
• 1/4 cup vinegar.

Procedures.

• In a medium wide saucepan, place and arrange everything and bring to boil for 2-3 minutes.
• Serve hot with steamed rice and prepare a dipping sauce made of fish sauce and chillies
• Enjoy!

Fish Cracklings (Fish Chicharon)

Chicharon? Fish Chicharon or cracklings……………….I am not sure if I will be posting this as it is made with fish skins. Well, these days lots of exotic foods arises into the market. So, lets consider this as one of them. one of rare food! Have you tried eating fish skins? Most of fish customers here in NZ loves to buy fish in fillets. So, it means fish heads, tails and skins are most likely going into rubbish. But we filipinos usually don’t throw anything on the fish. It has lots of use as the fish heads and bones can be used as fish broth or even a dish which I already posted such as sinigang na ulo-ulo or sour fish heads or pinangat na salmon head. I remember our old days in Japanese restaurant. We used to do this recipe everytime we cut a whole fish specifically salmon and tuna fish. Must try!

Ingredients:

• 500 gms fish skins cut into strips
• 1 cup flour
• 1/2 tsp salt
• 1/2 tsp ground pepper
• 1/4 cup milk powder optional
• oil for frying

Procedures:

• In a container with cover, combine all ingredient together except fish skins, mix well.
• Then Dip fish skins  in the flour mixture and cover. shake well allowing the fish skins to absorb the flour mixture.
• In a deep-frying pan, heat oil and fry fish skins until crispy and golden brown
• Best served with a vinegar sauce as dippings (vinegar + chilli plus salt and pepper)
• Enjoy!!!!

Kid’s Party Menu

Kid’s Party………..To all of my fellow bloggers and viewers who followed me for my past post regarding my kid’s party. Here is the complete set of menu. I hope I helped you with an idea of preapring your kids party menu…….

We had:

• Vegetable sticks
• Fried Wontons
• Sushi Platters
• Pizza’s
• Coated Hotdogs on sticks
• Kid’s Cupcakes
• Barbecued Wings
• Spaghetti
• Chips and dips, popcorns, cookies, chocolates, lollies and candies
• Juices and softdrinks
• Ice popsicles

Futuristic Menu

Food in the future……………………My fellow bloggers, I would love to share you what we did in our 2012 Christmas Party in our Church. There is a competition were every group needs to design and create a futuristic dinner booth. And I am very happy to tell you guys that we won the first prize. Yes, the overall champion booth. Who knows this might be the start of a new generation that food in the future might come into a capsule. A flavored capsule which you can choose a wide variety of viand such as roast meats, vegetables, dessert, soups and etc. What you think?………..The lovely tomato flower curving was made by my wife!!!!!

Ingredients and preparation:

Lots of love and team efforts!

Fish Kebab

Kebab – This is a simple fish barbecue recipe made with tuna and mixed vegetables on skewer. . . . . .Back home in the Philippines, this was the best-selling seafood items in our menu when I was working in one of the restaurant in SM Megamall. We had plenty of kebab selection such as chicken, lamb, beef, vegetarian and seafood. But among the rest, this was the best……..

Ingredients:

• 250 grams tuna fillet cut in big dice or cubes
• 2 pcs capsicum in big dice
• 1 pcs big onion big diced
• 2 tbsp seasoning soy sauce
• 1/4 cup juice from lemon
• 1/4 cup butter
• salt and pepper
• dried marjoram and thyme herbs
• barbecue sticks

Procedures:

• in a mixing bowl, mix all ingredients together, marinate for a minimum of 15 minutes.
• Grab a skewer/barbecue sticks and one by one, depending on your imagination. place tuna meat and onion, capsicum alternately.
• Best cooked using charcoal grill or simply by oven grill. Brush with the remaining marinade mix
• Serve hot.

Pritong Isda

Pritong Isda – Fried Fish………………….When my wife saw me taking photo’s of this fish, She ask me, are you including this your blog? I said yes, Everything we eat, every meal we had, simple or not, I will post it to my blog. Did you know why? Maybe same as me, You might run out of idea to have on your dinner. That is the reason why I will be posting this simple fried fish. I miss to eat a simple fried fish…………

Ingredients:

• 1 kg Black Snapper seasoned with little salt and pepper
• flour for coating
• Oil for frying.

Procedures:

• Fry until crispy!!!
• Enjoy!!

Asian Style Snapper

Inspired by the Hongkong takeaways here in NZ, I will share you my own version of Deep Fry Asian  Snapper Fish. I love the combination of ginger, coriander and black beans topped with this very crispy catch of the day – Red Snapper! It is 17 dollars in takeaways, A kilo of snapper cost you 8.99 nz, You save a lot and you got two big fish. Have a great dinner!!

 

Ingredients: good for 3-4 persons

• 2 tbsp oil
• 1 tbsp ginger sliced thinly
• 1 medium onion chopped
• 2 cloves garlic minced
• 2 pcs medium red snapper
• 1 cup water dissolve in 1 tsp corn flour
• chopped coriander
• 1 small can of black beans (use 3 tbsp and mashed it)
• salt and pepper to taste
• 1 tsp sesame oil
• light soy sauce

Procedures:

• heat oil in pan and saute garlic, ginger and onions. Saute for 2 minutes then add black beans and soy sauce and rest of the ingredients
• Topped in a deep fried red snapper.
• Yumm!!!

Crab in oyster sauce

Crab…………..One of my favourite dish but just can’t eat too much. They said If you eat more that 4 pcs, you might go to hospital for super hi-blood pressure, eat 6 and above maybe strait to cemetery. LOL! I think its true, One of my friend told me that based on his experience, he had a friend who eats 4 crabs in one meal, after a while, he went to the bathroom and do you know what happens next. They called the ambulance and was rushed to the hospital….Ok enough for that horrifying experience, let’s go back to the crab dish. It is a simple Asian inspired dish cooked with oyster sauce served with the crunchiness coming on the river spinach vegetable. Must try! Just remember to eat moderately…………………..Did you know that crab is a good source of heart healthy omega 3’s which help to lower triglycerides and blood pressure along with reducing the risk of heart disease. Omega 3’s are also thought to reduce the inflammation, enhance immune function, and even lower the risk of certain types of cancer.

Ingredients: serves 4 persons

• 4 pcs medium crab
• 2 tbsp oil
• 3 tbsp garlic
• 1 small chopped onions
• 1 stalk chopped onion leeks
• 1 thumb size sliced ginger strips
• 1 bunch kangkong leaves (river spinach)
• 1/2 cup water
• 1 tbsp corn starch dissolve in 1/2 cup water
• 2 tbsp oyster sauce
• 1 tbsp dark soy sauce
• 1 tsp sesame oil
• salt and pepper

Procedures:

• In a pan with cover, heat oil and saute garlic, onion and ginger. Then add in crab and half cup water and cover. boil for 5 minutes or until crab turns orange color.
• Add in river spinach then combine soy sauce, oyster sauce to dissolved cornstarch with water and pour into crab.
• Cook for a minute and serve hot.

Sinaing na Isda at Baboy (slow cook fish and pork)

Have you tried slow cooking fish and pork at the same time? Well you definitely need to try this! The melting fats of pork and the sardine like texture of the fish blend a very good flavour enough to boost your appetite. The flavour of sweet, salty, sour and spicy are all exploding on this simple recipe. Must try!……………………….Did you know that fish are home of highly nutritious food commodity. Being an excellent protein food with fewer calories, it is better than other meat sources. It is rich in omega 3 fatty acids proven to be good for the heart……..

Ingredients: (good for 3-4 persons)

• 4 cloves garlic
• 1 small onions chopped
• 250 gms of pork with fat
• 1 kl of fish (trevalry)
• 1 tsp sesame oil
• 1/2 cup water
• 1 tsp salt
• 1 tsp pepper
• 1/4 cup vinegar
• 1/2 cup soy sauce
• 2 tbsp white sugar
• 5 pcs chillies(optional)

procedures:

• in a medium wide sauce pan just bring all ingredient together with the pork on the bottom followed by fish on top.
• Cook for 2 hours using low heat or until sauce is thickened and fish is so tender…
• Enjoy!!!!

Daing na Bangus (milk fish)

Daing na bangus or Daingsilog ………… I think if I am not mistaken, this daingsilog will complete my post for the “silog” family. For those who doesn’t know yet, “SILOG” means SI – fried rice and LOG- egg. For recap let us all see the members:

• TAPSILOG – Beef fried rice and egg
• LONGSILOG – sweet pinoy style sausage, fried rice and egg
• CHICKSILOG – chicken fried rice and egg
• SPAMSILOG – Spam, fried rice and egg
• TUYOSILOG – dried fish, fried rice and egg
• TOCILOG – cured pork fried rice and egg

If I missed some, please let me know. I think there are more variations now than before or since I was in the Philippines. The only thing I don’t like with this fish is it has plenty of “tinik” (fish bones) but the best thing about it is you can by boneless nowadays. …………………………Did you know that in-order to prepare a good daing na bangus, you need to have a good cane vinegar. This cane vinegar  is a mild vinegar often used in Filipino cooking and on many islands where sugar cane is grown and harvested. It’s been compared torice vinegar  in its mildness, though there are certainly different grades squeezed from sugar cane. It’s not exactly sweet and instead has a mildly sharp taste that is useful for picking ingredients or making sauces………

Ingredients: for whole milk fish

• 1/4 cup cane vinegar
• 1/2 tsp ground pepper
• 4 cloves crushed garlic
• 1 whole milk fish cut into serving size
• 1 tbsp white sugar
• 1 tsp salt
• oil for frying

Procedures:

• In a wide container with cover, combine all ingredients except milk fish. mix well then rub fish evenly. marinate for 12 hours or longer.
• In a pan, heat little oil and fry some milk fish
• Best serve with fried rice and fresh egg, cook your way
• Enjoy!

 

Baked Baby Salmon

Baked Baby Salmon…….I got this recipe from my brother-in-law(armin), Because its a salmon, its really taste good. You can never be wrong with a salmon dish and best of all, it is very easy to prepare, once you place it in your oven, you can just watch a tv, do something else while waiting for your dinner. This dish is a simple baked baby salmon with garlic and lemon butter sauce. ………………..Did you know that i used a lot of garlic to make this recipe. Garlic can be used to treat high cholestrol, parasites, respiratory problems, poor digestion, and low energy. Studies suggest that regularly eating garlic helps lower blood pressure, controls blood sugar and blood cholesterol, and boosts the immune system. It has also been found to reduce the risk of esophageal, stomach, and colon cancer……………

Ingredients:

Ingredients: serves 3-4 persons

• 1 pc baby salmon approx less than 1 kilo each
• 3 tbsp of knorr seasoning or seasoning soy sauce
• salt & pepper
• 1 thumb ginger sliced
• 1 tsp sesame oil
• 1/4 butter
• juice form squeeze of lemon
• 8 cloves of garlic crushed and toasted

Procedures:

• In a plate, rub and season fish with sesame oil, 1 tbsp of soy seasoning, salt & pepper then place ginger slices all over its body and inside stomach, inside head then cover with aluminum foil
• Pre-heat oven at 170 degrees celsius and in a wired rack baking tin, place water enough to reach the wire rack, then place the fish and steamed bake for 25 minutes.
• Transfer the cooked fish in a serving plate. In a pan, heat butter and toast garlic and pour over on top of the fish  then pour some seasoning soy sauce and lemon juice on top.
• serve hot!

Steamed Red Snapper

Steamed Red Snapper…………One of the best fish here in NZ. This is a recipe of our friend(tess), She made it really good and very tasty. It is an Asian inspired recipe just made of simple ingredients. This fish is her husband “catch of the day” when we had a gathering party in their house. It is over a kilo snapper. I remember my frustration when we had a boat fishing with friends. For almost 7 hours in boat,I did catch a snapper, but the skipper did not accept the legal size limit so he had to throw back into the seas.(huhuhuhuhu) better luck next time!!!………………………..Did you know that I need to use leeks in-order to make this very tasty and very asian? Did you know that leeks is a good source of dietary fiber, leeks energizes the human body to perform many types of biological functions like digestion and metabolism. A particular combination of nutrients in leeks is very helpful in steadying elevated blood sugar level. These include vitamin C, vitamin B6, folate, iron and manganese. These nutrients do not slow the absorption of sugars from the intestinal tract. They lower the sugar levels merely by ensuring that the sugars are properly metabolized in the body…….

Ingredients: serves 3-4 persons

• 1 pc big red snapper approx 1 kilo each
• 1/2 cup of sliced leeks
• 3 tbsp of knorr seasoning or seasoning soy sauce
• salt & pepper
• 1 tsp sesame oil
• 1 thumb size thinly sliced ginger
• 3 tbsp canola oil

Procedures:

• In a plate, rub and season fish with sesame oil, 1 tbsp of soy seasoning, salt & pepper then place ginger slices all over its body and inside stomach, inside head. place some half of leeks inside.save the other half for garnishing then cover with aluminum foil
• Pre-heat oven at 170 degrees celsius and in a wired rack baking tin, place water enough to reach the wire rack, then place the fish and steamed bake for 25 minutes.
• Transfer the cooked fish in a serving plate then garnish with leeks on top. In a pan, heat oil and pour over on top of the fish allowing the leeks to cooked for a while, then pour the remaining seasoning on top.
• serve hot!

Sinigang na Ulo-Ulo(Fish Head Sour Soup)

A very popular dish specially for those people living nearby seas and oceans… For some people, they don’t consume fish head as they think it does not have enough meat inside. But for me, I find fish head very flavourful especially if you cook as s soup like this dish. I remember, I had a friend of mine back home, they owned a family business fast food with a branch every SM supermalls. They are just selling fish heads of different kinds, heads of salmon, snapper, king fish and many more.  If I can still remember their restaurant name is “sinigang na ulo-ulo”…………………………Did you know that fish contains a lot of omega 3 fatty acids or fish oil promote brain development? There are some studies that a pregnant women loves to eat a fish(which means lots of omega3 fatty acids or fish oil on her diet) had babies with higher IQs and fewer learning disorders, and were less likely to develop mental retardation or cognitive delays…………

Ingredients:

• 2 pcs  fish heads (preferably eel or snapper)
• 1.5 liters of water
• 1 medium onions (quartered)
• 2 tbsp of ginger slices
• 2 pcs of medium tomatoes (quartered)
• 4 pcs string beans (cut 2 inches approx)
• 1 bunch kangkong or bokchoy
• 5 pcs ocra
• 1 small raddish (sliced
• 1 pc of egg plant (sliced)
• 1 pck of sinigang mix sa miso (for 1.5 liter mix)

* please slice your vegetables evenly

Procedures:

• In a large sauce pan, boil water and onions & ginger then add fish and cooked for approx 5-10 minutes
• Add the rest of the ingredients and cooked for about 2-3 minutes and serve hot. Dont over cook veggies.
• serve with fish sauce with chillies on the side.
• Enjoy!!!!

Ginataang Isda(Fish in coconut milk)

Ginataang Isda……………This is one of my wife’s favourite fish dish. Its a fish dish made with coconut milk with some spices individually wrap on mustard greens leaves to keep and hold the fish flavour until you opened it.  The taste would go for a little sour, salty and a bit of spicy as it is perfectly combined with vinegar and some chillies. To be honest, I am not a fan of coconut dishes, but the moment I tasted this simple dish, it is now one of my favourite meal as well………………………..Did you know that mustard greens provide a wide mixture of benefits, as an antioxidant, they contribute to lower risks for cancer and other degenerative diseases. Also, mustard greens are excellent at regulating your gastrointestinal tract. They can help to cure and prevent diarrhea and generally will aid you in staying regular. Mustard greens are good for your skin and hair, helping you to keep healthy skin and shiny, lustrous, strong hair. Additionally, they can be part of a wholesome diet that is designed to help you manage your weight. Mustard greens are low in calories and can therefore be consumed without fear of gaining weight………………..

Ingredients: serves 3-4 persons

• 1 whole fish preferably eel(sliced in serving size)
• 1 bunch mustard greens
• 3 green chillies
• 1 thumb size crushed ginger
• 1/2 cup coconut milk
• 2 tbsp vinegar
• 2 tbsp oil
• 3 cloves garlic
• 1 medium sliced onions
• 1/2 cup water
• salt and pepper to taste
• 1 tbsp fish sauce

Procedures:

• Individually wrap each fish in leaves of mustard greens (this is to avoid the fish to be broke)
• In a pan, heat oil and saute garlic, ginger and onion then add in coconut milk, water and salt and pepper
• place fish and boil for 5 minutes. then add the remaining mustard greens and the rest of the ingredients.
• simmer for another minute.
• Enjoy!