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Tuesday, July 8, 2014

Smoked Fish (Tinapa) and Tomato Basil Pasta



If you haven't been in the Philippines, and probably haven't tried the famous "Tinapa", aka fish that is preserved and cooked through the process of smoking, then this recipe is your breath of fresh air. To be honest, I don't really like the idea of incorporating fish in my pasta, but when my mom brought a bulk of Tinapa from her seminar in Pangasinan, she gave me this one brilliant idea. 

I have seen and tasted pasta recipes that use sardines with tomato sauce, and oh boy, they really taste good! So when this tinapa pasta recipe was suggested, I asked myself in wonder "how can I make it taste good?" There is only one element that made this fish pasta shine like diamond, and I used it in all my recipes. If you are following my blog, you should know what I am talking about!



Smoked Fish (Tinapa) and Tomato Basil Pasta

Ingredients
4 small pieces Smoked fish (Tinapa)
Garlic
Onions
Tomatoes
Basil leaves
Dried Basil leaves
Green Bell pepper
Sesame Oil
250 mg angel hair pasta



Method

1. Cook the pasta in boiling water, once cooked stir and set aside
2. Remove the scales of the tinapas, then remove the bones
3. Grind the boneless tinapas to achieve powder texture
4. Chop garlic, onions, tomatoes, bell pepper in small cubes then sautee in sesame oil
5. Add the tinapas, salt and pepper to taste.
6. Add the pasta
7. Chop the basil leaves and add them in the pasta
8. Drizzle sesame oil to bring out the tinapa flavor
9. Garnish with Basil leaves on top and some fresh tomatoes

Sunday, June 29, 2014

Crispy Cream Dory in Orange and Pineapple Sauce


Big fan of Cream dory. I mean this marine fish is just the creamiest fish my mouth had ever enjoyed. As for flavour, well dory doesn't have much going on, unless you seasoned it with herbs and spices. And, this is exactly what I did with the crust. I want it to have crispy texture on the outside and creamy melt-in-your-mouth flavour in the inside. 

If you have noticed by now in my previous recipes, how much over the top I could go (at times) when it comes to garnishes, I couldn't help it. I love to experiment. But in this recipe, I found a bump from going overboard with garnishes. I am not really into "sauce" but this recipe streched my creativity as to how I will make it. The Orange and Pineapple are the summer fruit blends I used. Reason why, when I opened our fridge these duo caught my eyes at first glance. And for a "none expert" in making sauces, these fruits helped me get through my nerves. Believe it or not! I even had a quick secret ingredient that popped in a split second to thicken the sauce. Can you guess it?


Crispy Cream Dory in Orange and Pineapple Sauce


Ingredients
2 (100 gram) pieces cream dory fillet
All purpose flour or cornstarch
Turmeric powder
Dried basil leaves
Salt & pepper
Egg
Butter
Pineapple chunks 
Canned Pineapple juice
Freshly juiced Orange
Green bell pepper
Carrot strips
Fresh Basil leaves




Method
1. Marinate the cream dory with salt and pepper
2. Prepare the flour for coating: Mix in a bowl: 1 cup of flour/1teasspoon turmeric
/pinch of dried basil leaves
3. Beat one egg, and dip each cream dory for first base coat, then into the flour coating
4. Heat the pan with Evoo lower the heat before putting the dory fish
5. Do not fry the dory yet, let the pan cool down in low heat
6. Chop bell pepper, basil leaves, and carrots
7. Heat another pan, this time add butter not oil, add the veggies and saute for 30 seconds
8. Turn off the heat, and add the pineapple chunks
9. Fry the cream dory, each side for (20 seconds)
10. Drain the dory in paper towel to dab off oil
11. Set the veggies in a separate plate, and heat the pan
12. Pour the pineapple juice in the hot pan
13. Add the freshly juiced-oranges, then stir
14. To thicken the sauce, add any brand of ketchup (i used Del Monte)
15. Seasoned the sauce with dried basil leaves.
16. Prepare the cream dory in a plate, add the simple refreshiing garnishes 
(bell pepper,carrots,basil leaves and pineapples) on top
17. Drizzle the orange amd pineapple sauce, YUM-OH.

Thursday, June 19, 2014

Lomi Soup

Lomi soup is a Filipino-Chinese dish made of lomi noodles and garnished with a variety of toppings. It's almost like a "fiesta" in a bowl.

There are many styles of cooking Lomi soup. In my Lomi recipe, I added a variety of textures that blended well with the smooth flavor of the noodles and the vegetables. Lots of toppings, but very easy to prepare and affordable. It's always my Mantra in Cooking; You don't need expensive ingredients to make your food taste good!

Lomi Soup


Ingredients
Lomi noodles
Cabbage
Carrots
Garlic
Onions
Salt & Pepper
White squash
Egg
Tofu
Cayenne pepper
Chicharon


Method
1. Chop vegetables in strips
2. Wash the lomi soup in running water
3. Chop garlic and onions
4. Slice the tofu in rectangle shapes
5. Saute garlic and onions. In a separate pan, fry the tofu
6. Add the noodles in the sauteed garlic and onions 
7. Add the vegetables and mix well
8. Add 3-4 cups of water, then cover the pan for 5 minutes
9. Add salt and pepper to taste
10. Beat one egg and pour it into the soup
11. Serve the lomi soup in a bowl, and garnish with cayenne pepper, 
tofu, crispy garlic, and crunchy chicharon

Tuesday, June 17, 2014

Avocado Fruit Salad


Yummy is the best word to describe this cold dessert. I usually make fruit salads with simple fruit cocktails in can that is so easy and convenient. You just pour fruits into the bowl, add condensed milk and all purpose cream and that's it. But in this recipe, I was feeling inspired to add a distinct flavor of the claimed-to-be healthiest fruit in the planet- Avocado.

The flavor of the avocados blended so well with all the fruits. I can still feel the sweet refreshing taste lingering in my mouth just by looking at these photos.

Avocado Fruit Salad


Avocado Fruit Salad 
Ingredients
2 avocados (mature)
Fruit cocktails (canned)
1 Nestle cream
1 condensed milk
Kraft Cheese



Method

1. Ripe the avocados and cut in small cubes
2. In a bowl, mix the avocados, cheese, and the fruit cocktails
3. In a separate bowl, mix the cream and condensed milk
4. Pour the fruits into the bowl of cream and milk, then mix evenly
5. Cover the bowl and keep refrigerated for hours until the cream is thick-cold



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