Vietnamese Fish Cakes

Vietnamese Fish Cakes

Ingredients

METRIC US

• Fish Cakes:
• 1 clove garlic, minced
• 5 spring onions, root ends only
• 500 grams fish fillets (Mackeral)
• 1 tablespoon fish sauce
• ½ teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon sesame oil
• ¼ teaspoon cooking oil

• Dipping Sauce:
• 125 millilitres water
• 60 millilitres rice vinegar
• 2 tablespoons sugar
• 1 red chili
• 1 red chili padi
• 2 cloves garlic
• 2 tablespoons lime
• 60 millilitres fish sauce

Method

1. Slice fish fillets into smaller chunks and add into the food processor with minced garlic and spring onions. Blend into a fine paste.
2. Add in cooking oil, sesame oil, fish sauce, salt and pepper while blending until ingredients are well combined. Transfer to a bowl and set aside.
3. Using your hands, form paste into patty shapes and throw it against a chopping board to flatten it. Heat oil in a wok or frying pan and shallow fry patties for 4-5 minutes until golden brown underside, turn over and cook the other side for another 2 minutes.
4. When cooked, transfer fish cakes to a plate lined with paper towel to absorb the oil.
5. To make the dipping sauce, thinly slice garlic and remove seeds from red chili and mince. Meanwhile, loosely chop chili padi.
6. Combine garlic, red chili and chili padi in a bowl, and add in water, rice vinegar, and fish sauce. Whisk the mixture together and squeeze in lime juice. Serve on the side with fish cake

SAUTEED SQUID or Adobong Pusit

Adobong Pusit   

 

  

Ingredients:

• 1 large squid, cut into bite-size pieces or 1 lb. small squids
• 4 cloves garlic, minced
• 1/2 cup red onion, chopped
• 2 tbsps. ginger, sliced thin
• 1 large tomato, sliced small
• 1 cup vinegar
• 1/2 cup water
• 2 tbsps. patis (fish sauce)
• 6 pcs. peppercorns
• 2 tbsps. brown sugar
• 4 pcs. red chili pepper
• 4 pcs. green chili pepper
• 4 pcs. bay leaves
• 1 stalk fresh spring onions for garnish
• salt and pepper to taste

Cooking Procedures:

1. Sauté (in order) onions, ginger, garlic and tomatoes. Add the sliced squid and patis. Continue to sauté for 2-3 minutes.
2. Pour vinegar and water. Cover. Do not mix until it boil. 
3. Add brown sugar, peppercorns and bay leaves.
4. Add salt and pepper to taste.
5. Mix occasionally until squid is cooked and sauce thickens but not overcooked.
6. Garnish with chili peppers and spring onions.

GINATAANG LAING

GINATAANG LAING

Ingredients:

2 tbsp cooking oil
1 tbsp peeled and minced garlic
2 medium peeled and minced onion,
1/2 kilo sliced porkloin
1 kilo dried gabi (taro leaves and stalks)
4- 5 cups coconut milk
shrimp paste (bagoong)
3-4 pieces sliced red chili peppers (siling labuyo)

  Cooking Guide Instructions:

1. In a casserole, Add the pork meat. Let it cook until it turns red.
2. Sauté garlic, ginger and onions together with the meat.
3. Mix in the gabi leaves.
4. Pour in the coconut milk or gata. Bring to a boil then simmer for 15 minutes.
5. Add the chili (siling labuyo), shrimp paste bagoong, salt. Simmer for another 5 minutes.
6. Add the coconut cream and continue to simmer until it excrete oil comes.

Source: mama's home guide/fb

SPICY SQUID

SPICY SQUID

Ingredients:

• 4 medium squids. Cleaned and rinsed
• 4 tbsp. sesame / vegetable oil
• ½ cup of water
• 6 cloves garlic
• 4 slices of ginger
• 3 stalks of basil
• 2 fresh chili peppers
• 1 scallion
• 1 tbsp. sugar
• Seasoning:
• 4 tbsp. soy sauce

Cooking Instructions:

1. Slice squid horizontally into small pieces. (To make sure that you get rings instead of slice, don’t cut open the squid after cleaning.)
2. Blanch in water along with scallion and ginger. Remove.(By blanching squid before cooking, you can prevent water from being released while cooking.)
3. Over low heat, fry ginger in 3 tbsp. oil.
4. When the ginger begins to curl, and squid, garlic, and chili peppers. Still well.
5. Add all other ingredients and ½ cup of water. Allow to boil.
6. After 5 minutes, add basil and mix. fire off.
7. Transfer to serving dish and serve hot with fluffy boiled rice or mash potatoes and veges of your choice.. ~ EnJoY!

BICOL EXPRESS TUNA

BICOL EXPRESS TUNA

Bicol express is one of the specialty of Bicolanians from the Philippines.

I love the spiciness and saltiness that bit into your tongue of taste. 

Fish can be substituted by pork and beef. not quite sure of chicken.  

Ingredients:

• 500 grams tuna belly, cut into cubes
• 150 grams Baguio beans
• 1 cup coconut milk (1st extract), 1/2 cup (2nd extract)
• 5 finger chilies
• 5 cloves of garlic
• 1 onion, chopped
• 2 tbsp oil
• 1 tbsp shrimp paste (salted)

Procedure:

1. Saute onion and garlic.
2. Add tuna cubes. Saute for about 5 minutes.
3. Pour in the coconut milk and let simmer for about 10 minutes.
4. Add in the chilies, Baguio beans and the shrimp paste. Let it simmer for another 5 minutes.

 5. Serve hot with plain boiled rice. Enjoy!

Egg Curry

Egg Curry

 I really enjoys this dish. I found it from somebodies blog but couldn't locate where. Anyway, it is a quick and easy to make while still being very flavorfully.

Ingredients:

• 8 hard-boiled eggs
• 2 tablespoons ground coriander
• 1 medium-sized yellow onion, chopped
• 2 tbs oil
• 2 tsp garlic, chopped
• 1 tsp ground ginger
• 1/2 cup tomatoes, chopped
• 1/2 tsp fennel seeds, coarsely ground
• 1 tsp salt
• 1/4 cup of water
• 1/2 cup coconut milk

Spice Mix:

• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp black pepper
• 1/4 tsp turmeric
• 1/8 tsp cinnamon
• 1/8 tsp ground cloves

How to do the Cooking:

1. Toast the ground coriander in a small frying pan without oil for a few minutes.  When the coriander becomes aromatic, remove from heat and set aside.
2. Heat oil in a large frying pan and add onions.  Fry until the onions become soft.  Add the garlic and ginger, fry for 1 minute.
3. Add the toasted coriander, tomatoes, fennel seeds, salt and the spice mix.  Add 1/4 cup of water and cook until the consistency is thick and paste-like.
4. Stir in the coconut milk and 1/2 cup of water.  Cook until sauce becomes thick (add more water if you would like a thinner sauce)
5. Place the eggs, yolk-side up in the pan.  Spoon some sauce over the eggs and let simmer for a 10 minutes.  
6. Serve with white rice or parathas.

GINISANG MONGGO

GINISANG MONGGO 

 

This is a typical Asian (Philippines) dish style. Healthy and filling for sure. Try it !

INGREDIENTS:

• 1/2 kilo monggo, 

> soaked in water for 30 minutes- 1 hr or more before cooking

• Subak (meat of seafood) 

> Alternatives: pork slices or cubes, ground meat, leftover lechon, shrimps, kalkag, tulapho)

• Leafy vegetables 

> Malunggay/moringa, Kamote tops, alugbati, lupo, etc

• More vegetables

> Langka or kalabasa cubes, sayote, papaya or eggplant slices, shredded ubad (banana trunk pith)

• Oil for stirfrying
• 1 medium-sized tomato, quartered
• 1 pc medium-sized onion, sliced
• 3 cloves garlic, minced
• Water (if needed for additional)
• 1 pork broth cube (dilute in 500 ml water) 
• 1 tbsp fish sauce (patis), optional
• Salt and pepper to taste

How to cook Ginisang Monggo:

1. Boil monggo seeds (and langka cubes if you're using it) in about 3 cups of water until the beans soften. Set aside.
2. In a pan, saute garlic, onions and tomato. Then after few minutes Add pork  and stir fry.
3. Add monggo beans when its ready including the water it was boiled in. Bring to a boil then simmer in moderate to slow fire.
4. In a separate bowl, dissolve broth cubes in hot water then add to the monggo mixture while its simmering.
5. Add vegetables (kalabasa cubes, sayote, papaya and/or eggplant, ubad). allow to boil until vegetables are tender or soft.
6. If you're using shrimps or tulapho, add them here while it is cooking in low fire. 
7. When cooked, add the leafy vegetables and simmer for another 2-3 minutes.
8. Make final adjustments with the flavor using salt, pepper, etc. Adjust the broth by adding more water if needed.
9. Serve with plain boiled rice together with perfect partner of grilled/fried meat or seafood. ENJOY!

BUTTERED SHRIMP & VEGGIES

BUTTERED SHRIMP & VEGGIES

This is a wonderful healthy vegetable side dish.

Ingredients:

• 1 lb shrimps, shelled and deveined
• 1 1/2 cups sweet green peas
• 1 cup chicken broth
• 10 pieces quail eggs, hard boiled
• 3/4 cup jicama (singkamas), diced
• 3/4 cup carrots, diced
• 1 medium sized onion, diced
• 3 tablespoons, butter
• 1/2 cup toasted cashews
• 1 tablespoon cornstarch (diluted in 3 tablespoons of water)
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper

Cooking Instructions:

1. Melt butter in a pan or cooking pot.
2. When its hot Add the onions and cook in low fire until the texture becomes soft.
3. Add the carrots and jicama then cook for 3 minutes.
4. Add the green peas and cashews then cook for 2 minutes
5. Move the vegetables on one side of the pan to form an extra space. Place the shrimp over the extra space and cook for 1 minute.
6. Stir the ingredients until well incorporated then pour the chicken broth in. Simmer for 2 minutes.
7. Add the salt and ground black pepper then stir.
8. Put-in the quail eggs and cornstarch (diluted in water) and stir lightly. Cook until desired thickness is achieved.
9. Turn of the heat and transfer to a serving bowl. You may garnish it with chopped coriander leave, chives or mint of your choice.
10. Serve hot with lots of love. Share and enjoy! 

Singkamas or Jicama photo:

  

Recipe adopted from: Life’s Something Different

SHRIMPS IN CHILI-GARLIC-LEMON SAUCE

SHRIMPS IN CHILI-GARLIC-LEMON SAUCE

INGREDIENTS:

• 1 kilo large size Shrimp
• 1 medium Lemon
• 1 tsp. Chili-Garlic Sauce
• 1 head Minced Garlic
• 1 medium Onion (sliced)
• 1 thumb size Ginger (cut into strips)
• 1/2 cup Melted Butter
• 1 tbsp. Brown Sugar
• Salt and pepper to taste

METHODS OF COOKING:

1. In a heated wok or large frying pan, saute ginger, garlic and onions on a melted butter.
   Next Add the washed and drained shrimps and add salt and pepper to taste. Mix well but gently.
2. Add 1/2 cup of water and cover to let it simmer for few minutes.
3. When the shrimps turn to golden pinkish in color, Add the lemon juice, chilli-garlic sauce and  brown sugar, Then allow to simmer for another few more minutes and to let the sugar and the sauce to mix while boiling.
4. Check the taste, add more salt and pepper.
5. Serve hot with plain boiled rice. Enjoy!

CREAMY GARLIC PRAWNS

CREAMY GARLIC PRAWNS

 

These simple prawns are a great, easy starter for a dinner party. They also make a really simple and delicious dinner for the family served with boiled rice and some greens.
 
Serves 4 to 6
 

Ingredients:

• 24 large green prawns
• 2 cloves garlic, finely chopped
• 1 tablespoon butter or olive oil
• 1 ½ cup thickened cream
• Handful of basil, finely chopped
• Pepper and salt

Method Of Cooking:

1. Peel prawns and de-vein, leaving the tails in tact.
2. Heat the butter or oil over medium to low heat, toss in the prawns and garlic and cook for a couple of minutes until prawns are ¾ cooked (they will have coloured but not be cooked through)
3. Add cream, turn up the heat and cook for five minutes or until the sauce is thick and heated through.
4. Take off the heat, add the basil and season with salt and pepper

*This recipe was adopted from lifestylefood.com