Fish & seafood

• Baked pompano and red cabbage
• Fish croquettes
• Crouching tiger, hidden salmon
• Tuna belly fillets with garlic and rosemary
• Baked tahong (mussels)
• Sardines frittata in tortilla
• Baked fish and spinach
• No meat during Lent?
• Mackerel frittata
• Bangus (milkfish) fritters, v. 2

Mighty meaty

• Roast lamb submarine sandwich
• Mixed herbs, pork steaks and oven-fried potato chips
• Cheese-topped beef and eggplants
• Tequila Pork Loin
• Beef stroganoff
• Floyd’s Greek stew
• Beef chuck and mayo
• Dad’s-turn-to-cook porkchops
• Grilled herbed liempo (pork belly) and potatoes
• Buttered pork and vegetables

Healthy veggies

• Smoked salmon, lettuce and kesong puti (white cheese) salad
• Cheese-topped beef and eggplants
• Capsicum halves stuffed with chicken, cheese and vegetables
• Fish fillets and togue (mung bean sprouts) stir fry
• Cabbage Rolls
• Sunday lunch in the garden
• Tuna belly fillets with garlic and rosemary
• Baked stuffed potatoes
• Broccoli and potatoes frittata
• Chicken livers and string beans

Japaneses-style Vegetable Stir-fry

Ingredients :

half a head of cabbage, shredded
1 carrot, cut into rings
1/4 k. of chicharo (snow peas), ends and sides trimmed
6 pcs. of black chinese mushrooms
1 tbsp. of finely minced garlic
2 onions, halved and sliced
1 thumb-sized pc. of ginger, sliced thinly
1/4 c. of light soy sauce
1 tbsp. of sugar
1 tsp. of toasted sesame seeds
1/2 tsp. of sesame seed oil
1 tbsp. of Worcestershire sauce
coarsely ground black pepper
2 tbsp. of vegetable oil

Cooking procedure :

If using dried mushrooms, soak in warm water for 20 minutes. Cut off the stems and discard. Cut the caps into quarters.

Mix together the soy sauce, Worcestershire sauce, sugar and sesame seed oil.

Heat a large skillet or work. Pour in the oil. The heat should be set to high all throughout the cooking. When it starts to smoke, add the ginger and the black pepper; saute until fragrant. Add the garlic and cook for 30 seconds. Add the onions and the carrots and cook for a minute. Add the shredded cabbage and the chicaro (snow peas) and cook for a minute and half or just until the cabbage starts to soften. Add the mushrooms and pour in the soy sauce mixture. Cook, stirring for another 30 to 45 seconds. Turn off the heat, add the toasted sesame seeds and stir a few times.

Serve at once.

In the mood for more food?

• Ever had dessert at Pho Hoa?
• Sweet and sour boneless tilapia fillets
• Oatmeal cookies and a cookie fest
• Pechay guisado
• Almondigas
• Shrimps in wine
• “Bibingka” and “puto bumbong”
• Christmas greetings
• Anchovies omelet
• Lasang Pinoy 7: Pan de sal at kesong puti (white cheese)