Fish Nuggets

Ingredients:

2 cream dory fillet
1 cup flour
1 tsp salt
1 tsp pepper
1 egg
1/4 cup milk
1 tsp garlic powder

Oil for frying

Preparation:

Cut fillets in bite size pieces.
Combine egg and milk in a small bowl and whisk together.
Marinate fish in the milk mixture for 15 minutes.
Prepare breading for the the nuggets by combining all dry ingredients together.
Drain fish nuggets from marinade and dunk each pieces into the breading mix.
Prepare deep fryer or if not available heat enough oil in pan.
Deep fry fish nuggets making sure not to over crowd the pan until golden brown.

Set aside and cover with aluminum foil to keep warm..


For the Char Siu Fried Rice


Ingredients:

2 cloves garlic finely chopped
1 cup mix vegetables
2 cups cooked rice
1 tsp light soy sauce
1 egg
2 tsp sesame oil
1 Tbsp Char siu sauce
1 tbsp vegetable oil
salt and pepper to taste


Preparation:

Heat wok over high heat.
Pour vegetable oil and scramble eggs until cooked. set aside.
Add a little oil into to wok and saute garlic until fragrant.
Add mixed vegetables and stirfry for a minute.
Add in the cooked rice, light soy sauce and char siu sauce, sesame oil and toss to combine.
Add cooked egg and season with salt and pepper.
Mix well and adjust seasoning according to your taste.

Assemble rice and fish nuggets in a plate and place a nice asian dipping sauce on the side.



Serve and Enjoy..

Ingredients:

1 medium size bangus
2 eggplants sliced diagonally
1 medium onion
3 cloves garlic
1/2 kilo ripe guavas peeled and sliced thinly
1 stalk kangkong leaves
1 medium tomato sliced
water
2 pcs. siling haba
salt or patis to taste
2 Tbsp oil

Preparation:

Clean and slice bangus fish into serving pieces.
heat pot and pour oil, add onions, garlic and ginger, saute until fragrant. Add in the tomatoes.
Add sliced guava, mixed and mashed guava for at least 5 minutes.
Pour enough water and let boil for another 15 minutes.
Add in the bangus fish until meat color turns white.
Add in the sliced eggplants or any vegetables you like.
Add patis to taste.
Put kangkong leaves and siling haba into the pot and boil until vegetables are all cooked.
Adjust seasonings.

Serve and Enjoy!!

Ingredients:

1/2 Asuhos fish
1 medium tomato sliced
3 cloves garlic chopped
1 medium onion chopped

1 thumb size ginger sliced
1 can coconut milk
salt and pepper to taste
water
sili haba
sili labuyo
oil

Ingredients:

2 pieces cream dory fillets
1 medium green bell pepper
1 red bell pepper
1 small carrot
3 Tbsp hoisin sauce
2 1/2 Tbsp oyster sauce
1 tsp sweet soy sauce
1 Tbsp fermented black beans mashed
1/2 cup water
1 medium onion
1 Tbsp vegetable oil
1 tsp ginger paste or grated ginger
salt and pepper to taste

Preparations:

Cut cream dory fillet into nuggets or bite size pieces and season with soy sauce and ginger.
in a hot wok pour vegetable oil and saute onion until transparent and add fish fillet and brown lightly.
When fish are already brown add carrots, red and green bell pepper and stir fry until crisp.
Add fermented black beans, hoisin sauce, oyster sauce, sweet soy sauce and water, mix well.
season with pepper and add more salt if needed.
Let boil until sauce is thickened.

enjoy..

Ingredients

1 kilo tambakol sliced then fried
1 medium tomato sliced
1 medium onion sliced
3 cloves garlic chopped
2 medium gabi chopped into small pieces
1 liter water
1/4 kilo sampalok or you can use 1 pack sinigang mix
1 small puso ng saging
okra
talong
sitaw
kangkong leaves
sili
salt/patis

Preparation:

Saute onions, garlic and tomotoes in a pot, add patis and water and bring to a boil.
Add in gabi and rest of the vegetables according to cooking time except kangkong and sili.
Add in sinigang mix and tambakol in the pot, let boil for 15 minutes and add in the remaining vegetables.
Adjust seasoning according to your taste.