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

Potato Sardine Bites

My very own version of Potato and Sardine Bites.  My alternatives for chicken nuggets, baon for my kids.

• 1 medium potato, peeled, chopped
• 1 can(155 grams) sardines in oil
• 1 garlic, finely chopped
• 1 teaspoon ground sage leaves(optional)
• 1 egg
• 1/8 tsp salt
• 1/8 tsp ground black pepper
• 1/4 cup fresh parsley, roughly chopped(optional)
• Oil for frying

PROCEDURE

 

1. Boil water and put chopped potato and cook until tender.
2. Drain and mash the potato.
3. Drain oil from sardines and add fish to potatoes.  Mix and mash them together.
4. Add garlic and parsley(optional).  Seasoned with salt, ground black pepper and sage(optional).
5. Break egg and mix until well combined.
6. Heat 1 cup oil in a deep frying pan over a medium heat.
7. Scoop potato mixture with a tablespoon and using another spoon push potato mixture into hot oil.  Cook until golden brown.
8. Drain on paper towels.
9. Serve warm and with steamed rice.
10. You can dip it with Ketchup.

Easy and Budget-friendly for us mom's who are always on the go and thinking about what to give to our children, healthy and nutritious food as well.

GARLIC KANGKONG (Local Spinach) SPAGHETTI with SAUSAGE

My mother loves to cook and  invent recipes out from our fridge.  And me as her taster at the same time her food critics, have to give review on her cooking (well I know my mom is a great cook).  And to be fair well I give her recipe a 100% PERFECT PASTA TASTE!  ^_^

This recipe you can cook in 30 minutes or less.  No hassle at all.

All you need is:

• 400 grams spaghetti
• 1/2 cup oil, more to toss
• 5 Lucban sausages( or any sausages)
• 2 cups kangkong leaves
• 2 tablespoons garlic, chopped
• 1/2 quick melt cheese, finely grated
• 1/2 tablespoon red pepper flakes(optional)
• salt, ground black pepper

How to cook:

1. Bring a pot of water to a boil.  Add pasta and cook until al dente, for about 8 minutes.
2. Meanwhile, in a large saute pan over medium heat, then put oil.
3. Add sausages and saute until browned.  Add garlic and kangkong.  Saute until garlic is softened and green are wilted.
4. Drain pasta, and keep 1/2 cup of pasta liquid, and add to sausage mixture.
5. Top with cheese, and toss to combine.  Pour in the reserved pasta water and stir until cheese melts.
6. Add red pepper(this is optional), salt and pepper to taste.  Then again saute for several seconds until-heated through.
7. Serve hot.  Makes 4 servings.

~Happy Cooking!~

CURRIED SARDINE SPAGHETTI

This is the easiest pasta dish jacks up with Curry powder.

  

INGREDIENTS

200 grams dried spaghetti

1 can(155 grams) sardines in tomato sauce

2 tablespoons oil

1 onion, finely chopped

2 garlic cloves, finely chopped

1 teaspoon curry powder

1 tablespoon hot sauce

1/2 cup tomato sauce

2 tablespoons fresh parsley, chopped

salt and ground black pepper, to taste

PROCEDURE

1. Cook spaghetti according to package directions.  Drain reserving 1/4 cup pasta water, and set aside.
2. In a large saute pan over medium heat.  Heat oil.  Add onions and then garlic, sauteing until softened.
3. Add curry powder and saute until fragrant.
4. Add sardines, including tomato sauce, and mash with a spoon.  Pour in tomato sauce and hot sauce. Let it simmer until thickened.
5. Season with salt and pepper to taste.
6. Add spaghetti and toss until well combined.
7. Add pasta water if dry.  season again if desired.  Stir in parsley before serving.
8. Serve while hot.

Takes 20 minutes

Makes 3 servings

Costs PHp18.64 per serving

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.