Fish & seafood
- Chili garlic shrimps with coriander paste and Kecap Manis
- Sweet and spicy talakitok in a flash
- Pritong tilapia (fried St. Peter’s fish) and cheese-topped chili-cauliflower bake
- Baked fish and spinach
- Fish fillets in white wine and cream-and-cheese sauce
- Mackerel frittata
- Fish fillet with corn sauce
- Steamed pompano with ginger sauce
- Tilapia fritters with honey-lemon sauce
- Pan-fried kitang with tofu-egg salsa
Mighty meaty
- Lamb stew
- Fresh herbs in my lamb curry
- Lengua (ox tongue) in cream and corn sauce
- Rolled pork loin stuffed with garlic, onion, basil and tomatoes
- Creamy ox tongue stew
- Deep-fried Breaded Pork Slices
- Almost like Spam musubi
- Korean beef stew a la Kimchi
- Beef chuck and mayo
- Chicken and sausages pasta
Healthy veggies
Fish fillet fried rice
A health buff’s fried rice–low in fat; zero meat.
Ingredients :
150 g. of fish fillet, cut into 1″ x 1″ cubes
1 250-g. pack of mixed frozen vegetables (corn, carrots and green peas), thawed and drained
3 eggs
6 c. of cooked rice
1 tbsp. of minced garlic
1 onion, diced
1/2 c. of cooking oil
1/8 c. of oyster sauce
1 tsp. of sesame seed oil
salt and pepper
Cooking procedure :
First of all, use less water than usual when cooking the rice. The grains should separate when stirred.
Season the fish fillet cubes with salt and pepper and let stand for 15 minutes.
Heat wok or skillet. Add 1 tbsp. of cooking oil. Break eggs into a bowl and beat until foamy. When oil is hot, pour in the beaten eggs. Cook just until set. Transfer to a chopping board and chop coarsely. Set aside.
Add the rest of the cooking oil to the skillet or wok. Heat to smoking point. Fry fish cubes in batches until golden brown. Drain on paper towels and set aside.
Pour off excess oil. You only need about 2 to 3 tbsp. Saute garlic and onion for about 1 minute. Add mixed vegetables. Stir-fry over medium high heat for about 30 seconds. Add the rice to the vegetables, breaking up any lumps. Stir in the oyster sauce. Stir until rice is heated through. Return eggs and fish cubes to the skillet or wok. Season with salt and stir to distribute eggs and fish cubes. Turn off heat and add sesame seed oil. Stir a few more times and serve.
In the mood for more food?
Except for personal use, or as legitimate RSS feeds with link back to this page, NO PART OF THIS ENTRY MAY BE REPRODUCED IN ANY MANNER, whether individually or as part of a collection, without the owner's PRIOR written permission. This blog is a FREE service. Help maintain it by respecting the author's copyright.
Some entries have multiple pages. Most recipes are on page 2; others, on page 3 or 4. Click on the pagination links to view them.
Some entries DO NOT contain recipes.
Sorry, I don't e-mail recipes. However, you may opt to receive a weekly summary of recent Pinoy Cook food articles and recipes by using the form below.
Comments
Leave a Reply