For the above photo, I would just like to take this moment to thank a very good high school friend of mind, Mr Ruben Ortega, who is a very good cook as well as lucky enough to live near the sea (Kalibo, Aklan, Philippines), thereby getting the freshest seafood and vegetables to turn into delicious cuisines. Thanks!
Anchovies Omelette is perfect for breakfast, lunch and even dinner. With the right sauce it can be a complete meal with just a small (;) ) serving of rice.
Dilis omelette in the size of small burgers over a bed of leafy salad can be an appetising starter for a dinner party.
Dulong or silverfish can be a suitable substitute for dilis or anchovies. Either one will be perfect for this egg batter recipe.
1/4 kilo dulong or dilis (anchovies)
3 heaped tablespoon plain flour
2 stalks spring onion, chopped
3 cloves garlic, minced
1 tbsp chopped fresh flat parsley
1/4 tsp chilli powder (optional) for a spicier taste
salt and pepper to taste
oil for pan frying
Method of Preparation:
Combine eggs, salt, pepper, flour and spring onion, garlic, parsley and chilli powder in a large mixing bowl.
Beat using an egg beater or a fork until everything is mix in together.
Tip in the plain flour. Add more flour if the consistency is too runny. It should be more like an American pancake gloop. 🙂
Add the fresh dulong or dilis. Ensure the dilis are covered batter.
Heat a frying pan and pour-in enough cooking oil.
Once the oil is hot, (to test, drop a few grains of salt, if it is hot enough, the oil should sizzle) add a small ladle of the anchovies batter.
Cook the first side for about 3 to 5 minutes or until golden brown then flip to cook the other side.
Remove and drain over paper towels.
Continue cooking the rest of the anchovies batter.
Serve hot with spiced vinegar dip or just plain tomato ketchup.
Grilled Lapu Lapu in oyster sauce, photo by Ruben Ortega
This recipe is quite easy to make and perfect for an outside barbecue.
It is cooked wrapped in banana leaves (these can be availed in the frozen section of Oriental supermarket), which gives a delicious and ‘fresh’ taste to the fish beloved by Filipinos.
The fish wrapped banana leaves is then re-wrapped in tin (aluminium) foil for two reasons: one, to prevent the banana leaves from burning and two, the foil would ensure the fish to stay soft and moist as it cooks.
Whole lapu lapu (grouper fish), cleaned, descaled and gutted
1 tsp olive oil
1 clove garlic, chopped
1 tablespoon oyster sauce
1 tablespoon sesame oil
2 sweet red peppers, sliced
2 shallots or small onions, diced
1/2 inch ginger, julienne
Method of Preparation:
Arrange the banana leaves to be enclosed over a larger tin foil (see photo above)
Place the fish on top of the banana leaves.
Drizzle it with olive oil, drop the garlic all over the fish, do the same with the red peppers, shallots or onions as well as the ginger.
Spoon in the oyster sauce.
Wrap the fish fist with the banana leaves, enclosing all the ingredients onto the fish.
Then securely wrap the banana leaves parcel in tin foil.
Put the tin foil directly into the barbecue and cook for 20-30 minutes. Ensure to turn over at foil parcel on the barbecue as it cooks.
Awww the air is getting colder as we head towards autumn or rainy season in some other parts of the world. What better way to cope and ‘try to’ enjoy this change than by having a heart-warming delicious soup. Sinabawang ulo ng tuna is a recipe which uses the head or jaw of tuna fish. There are a lot of goodness in the tuna head/jaw alone and just perfect for some soupy recipes like the one below.
2-2½ lbs Tuna head, sliced 1 tbsp vegetable oil 6 cups water 1 onion, decoratively cut into rings 4-6 tomatoes, sliced 1 teaspoon ginger strips 1/2 head Chinese cabbage, roughly cut or 2 heads Pechay (bok choy), leaves separated some chili fingers 2 tablespoons fish sauce or salt to taste
1. Using a large casserole pan, saute the ginger, onion and tomatoes in oil.
2. Quickly add the fish head, then add the water and bring to a boil, when boiling reduce the heat to simmer, this might take 20 minutes until fish is cooked.
3. Increase the heat, add the Chinese cabbage or pechay and chilies.
4.Season with fish sauce or salt according to your taste. Simmer for another minute and it is ready to be enjoyed with some freshly boiled rice.
This recipe is everything. It is healthy and it is delicious.
sea bass, scaled and gutted (ask the fishmonger to do this if possible)
250g cherry tomatoes
20g fresh ginger, cut into thin strands
1 medium onion, peeled and finely sliced
300g (ml) hot water
1tbsp light soy
1tsp shaoxing wine vinegar
1tsp fish sauce
1 stalk Spring onion, slice finely on a diagonal
1 red birds eye chilli, chopped
2 clove garlic, sliced finely
Method of preparation:
The process of steaming your fish is entirely up to you. It can be done using a large bamboo steamer that would fit the wok and then heat over your stove.
Otherwise, use a large roasting tin with rack; preheat the oven to 180C.
Score 3 or 4 lines across the skin of the sea bass at both sides.
If you are using a roasting tin like the above, flip the rack to give height to it. Then lightly cover the rack with a bit of aluminium foil so that the vegetables won’t fall onto the roasting tin beneath it. As much as possible use a roasting tin which would fit the whole sea bass.
Stuff the belly of the fish with some ginger and a bit of onion.
First arrange the tomatoes all over the rack, add the in the rest of the vegetables over the tomatoes. And then carefully put the fish of top of the vegetables.
Now season the hot water with soy sauce, shaoxing wine vinegar (or rice wine vinegar) and fish sauce. Stir in the chopped garlic as well.
Pour this stock directly into the roasting tray. Cover the whole tray tightly with foil – ensuring to enclose the entirety of the fish and no steam will escape. Cook for 25 minutes. Remove from the oven and take the foil off (to prevent it cooking further).
Carefully transfer the whole delicate fish into a serving plate and arrange the vegetable around it. Then spoon in the delicious stock over the fish.
To garnish with the spring onions and chilli.
Served with rice and freshly perhaps a salad of blanched bok choy!