MILK FISH(Bangus) with Coconut Ginger Sauce

This is good to all health conscious people, combination of ginger and a little patis balance out the sweetness of coconut.  A must try recipe.

INGREDIENTS:

• 4 boneless baby bangus(milk fish), marinated, thawed
• 1 cup coconut cream
• 2 inches ginger, peeled, sliced
• 1 tsp ginger powder
• 1 tbsp patis
• 1 tsp cornstarch
• 1/8 tsp salt, or to taste
• 1/4 cup oil, for pan frying
• Ground white pepper,or to taste
• Steamed rice, to serve

PROCEDURE:

1. Fry bangus on a frying pan heat about 2 tbsps of oil, until cooked through.  Set aside.
2. In a small saucepan over a medium heat, mix coconut cream, ginger and ginger powder, stirring to prevent scorching.  Then bring to simmer and lower to heat.
3. Mix cornstarch in patis until dissolved.  While stirring,pour into coconut mixture and cook until thickened.
4. Seasoned with white pepper to taste before removing from heat.
5. Strain out ginger. Serve immediately with bangus, steamed rice and tomato and onion salad.

Source: GH

Moringa (Malunggay) Spaghetti

Ingredients:

500g San Remo Angel Hair pasta
2/3 cup extra virgin olive oil
3 cloves garlic, chopped
1 can Hot and Spicy Century Tuna
1/2 cashew nuts or ordinary peanut
1/2 cup malunggay leaves
1 tsp salt
1/2 cup ground oregano
1/2 cup kesong puti or parmesan cheese

Procedure:

Heat 1/3 cup oil in a pan, saute cashew nuts for a few minutes until lightly toasted. 

Add in garlic and saute lightly. 

Add Spicy Century Tuna and cook for another minute or until heated through. 

Toss in malunggay leaves, salt and oregano and cook for a minute until malunggay is done. 

Pour into blender and add in remaining olive oil, process until smooth. Set aside.
 
Cook San Remo pasta according to package directions and drain well. 

Toss in prepared pesto and cheese. 

Serve immediately.


Note: You can use alamang instead of  tuna.

SHRIMP OMELETTE

Ingredients

• 6 eggs
• 1 tablespoon water
• Salt and freshly ground black pepper, to taste
• 1 teaspoon butter
• 1 pound ready-to-eat shrimp, chopped
• 1 teaspoon butter, to fry
• Fresh thyme, to serve
• Maldon sea salt, to serve

Directions

• Beat the eggs in a bowl with the water until light and frothy, then season to taste.
• Heat the butter in a pan over a medium heat and pour the egg mixture into the pan. Let it cook for about 5 minutes or until done to your liking. Add the chopped prawns, then fold the omelet over and remove it from the pan.
• Serve warm with fresh thyme and a little Maldon sea salt.

Source: shrimp-omelette