Mushroom with Tuna
Topic: Vegetables
As usual this recipe was done in an impromptu way, we were busy for many things one night of last week and we noticed that it was almost 10 pm and we hadn't eat our dinner yet, fortunately I thawed the milkfish earlier so I hurriedly broiled it because that's the fastest way for me to cook it that time, my problem was I didn't used of serving one dish only to my hubby so that's why I cooked this canned mushrooms. I knew that tuna doesn't go well with the broiled fish since they were all fish LOL :) but it really taste good. Try it, you will never regret.

Ingredients:
1 can sliced mushrooms
1 can tuna flakes in oil
1 medium onion, sliced thinly
1 small ripe tomato, sliced thinly
1 tsp. worcestershire sauce
1 tbsp. light soy sauce
2 tbsp. oyster sauce
1/4 tsp. black pepper powder
pepper to taste
2 tbsp. cooking oil

Directions:
1. Heat oil in a pan, saute onions and tomato until tender.
2. Add tuna and mushrooms, stir to mix well.
3. Stir in the remaining ingredients and cook for 2 minutes. Serve.

See also:
Tuna with Mixed Vgetables

Chicken Noodle Vegetable Soup
Topic: Noodles
The previous Chicken Noodle Soup that I posted here was made of flat rice noodles but in this recipe I used dried egg noodles and I also added more vegetables on it that's why I named it chicken noodle vegetable soup. This is also cooked in different way.

Ingredients:
300 g chicken, sliced into small portions
180 g dried egg noodles
1 large dried mushroom, soaked in water then sliced thinly
1/4 head of cabbage, shredded
1 medium carrot, sliced
Lettuce romaine leaves
1 medium onion, sliced thinly
1 thumb-sized ginger, sliced into tiny strips
Fish sauce to taste
1/2 tsp. sugar
8 cups (or more)chicken broth
5 pcs. lemon leaves
salt and pepper to taste
2 tbsp. butter, melted

Directions:
1. Heat butter in a pot and saute onion and ginger until just tender. Add chicken and mushrooms, stir.
2. Pour chicken broth then add carrots, lemon leaves, sugar, fish sauce, salt and pepper. Let it boil.
3. Add the remaining ingredients and cook until the noodles and vegetables are done.

See also:
Chicken Noodle Soup

Milkfish Sinigang
Topic: Fish
My hubby likes sour foods so much that's why sinigang is one of our regular menu at home. This is the one I cooked last night.

Ingredients:
1 750 g milkfish, scaled, cleaned and sliced into serving portions
1 medium onion, quartered
1 big tomato, quartered
2 thumb-sized ginger, crushed
2 long green pepper
6 cups water
1 tbsp. fish sauce or to taste
2 tbsp. lemon juice
salt to taste
Ready to mix tamarind sinigang powder
Any vegetables of your choice

Directions:
1. Pour lemon juice over the sliced fish. Mix well, drain.
2. In a casserole, boil water, sinigang mix, onion, pepper and crushed ginger.
3. Add fish slices and tomatoes. Simmer until the fish is almost done, around 4-5 minutes. Season with salt and fish sauce.
4. Add in vegetables, cook until done. Serve.

See also:
Seafoods Sinigang

Banana Frittata
Topic: Snacks
This is just another version of the Maguindanaon's native delicacy called Dinangay, which was made of mashed very ripe bananas mixed with flour and sugar, spread thinly over banana leaf, then covered with another leaf on top and grilled over low-medium heat. It was very yummy, I miss it already. I saw very ripe banana in our kitchen the other day and I remembred Dinangay, however my sense of cooking adventure invaded my original plan from making Dinangay to what I called Banana Frittata or whatever it is. The difference was I sliced the bananas instead of mashing it and I also added banana flavored milk and eggyolks.

Ingredients:
2 large very ripe bananas, sliced very thinly
1/2 cup all-purpose flour
2 tbsp. sugar
1/4 cup banana flavored milk
2 eggyolks, beaten
1 pinch salt
Butter cooking spray

Directions:
1. Combine flour, salt and sugar. Pour in the milk gradually over the mixture, stir constantly until a smooth batter is formed.
2. Add beaten eggyolks. Stir in sliced bananas.
3. Grease the non-stick pan with the butter spray and set the heat over low-medium. Pour half of the mixture and spread evenly over the pan. Cook until the buttom turned golden brown.
4. Turn over the fritata to brown the othe side.
5. Repeat the procedure for the remaining half of the mixture. Serve hot.

Ginger Glazed Fish Fillets
Topic: Fish
This is one my favorite way to cook fish fillets. We had several pieces of hammour in the fridge untouched that's why I cooked this dish last night. Whenver I cooked this fish I always marinate it because it lacks the natural taste, I don't know to others but for me it really lack something, unlike milkfish or some other fishes I knew which are rich in natural flavors. The only thing I like in this fish is that it is meaty and the texture is really great for fillets. I usually marinate it with a combination of sweet, sour and salty. Here's the one I made last night.
Ingredients:
500 g fish fillets
3 tbsp. honey
3 tbsp. balsamic vinegar (white vinegar will do)
3 tbsp. soy sauce
1 tbsp. grated ginger
2 cloves garlic, crushed
1 tbsp. olive oil
salt and pepper to taste
1 tbsp. cooking oil

Directions:
1. In a shallow dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic and olive oil. Season fish fillets with salt and pepper, and place them into the dish. Cover and marinate for 30 minutes.
2. Heat cooking oil in a large non-stick frying pan over medium heat. Remove fish from the dish, and reserve marinade. Fry fish for 4 to 5 minutes on each side, turning only once, until fish flakes easily with a fork. Remove fillets to a serving platter and keep warm.
3. Pour reserved marinade into the pan, and heat over medium heat until the mixture reduces to a glaze consistently. Spoon glaze over fish, and serve immediately.

See also:
Fish Teriyaki
Fish Fillet with Honey Lemon Sauce
Fish Fillet with Corn on Cob
Baked Milkfish Fillet