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Showing posts with label Fish. Show all posts

Calamares - Fried Breaded Squibs  

Posted by Life Moto in ,

Calamares - Fried Breaded Squibs


Ingredients:

  1. 1 kg Squib
  2. 1 lemon
  3. 1 cup of flour
  4. 1 egg
  5. salt
  6. oil
  7. 5 spices optional

Procedures:

  1. Clean and cut the squibs as your desired size
  2. Marinade the squib in lemon,salt and spices for 30-45 minutes
  3. In a bowl beat the egg
  4. Deep the squibs to the beaten egg
  5. Take the squibs and Roll the it in the flour
  6. Fry the it until golden brown
  7. Drain and serve it with sweet chilli sauce, catsup or soy sauce with lemon


1 comments »

Cardillo  

Posted by Life Moto in

Cardillo
Often times it confused with Sarciado, this has beaten eggs added to sauteed tomatoes.


Image By cafemunchkin

Ingredients:

  1. 4 tanguinge (Spanish mackerel) or any fish
  2. Juice of 4 calamansi
  3. 125 ml (½ cup) olive oil
  4. Glove of ½ head garlic, crushed
  5. 1 large onion, chopped
  6. 1 medium tomato, chopped
  7. 2 Eggs beaten
  8. 2 tablespoons patis (fish sauce)
  9. 250 ml (1 cup) water
Procedures:

  1. Marinate fish steaks in calamansi juice for about 30 minutes.

  2. In a frying pan, heat about 90 ml (1/3 cup) of the olive oil and sauté the fish steaks until fully cooked, about 6 minutes on the first side and 5 minutes on the other side.

  3. Remove fish steaks from frying pan and set aside.

  4. In another pan, heat remaining oil and sauté garlic, onion and tomatoes, until tender but not limp.

  5. Add the eggs and stir

  6. Stir in patis and water. Simmer until most of the liquid has been absorbed.

  7. Put the cooked fish steaks to the onion, eggs and tomato mixture. Simmer for 5 minutes.

  8. Serve hot with rice.


8 comments »

Spicy & Crispy Dilis  

Posted by Life Moto in ,

Spicy & Crispy Dilis


Image by bingbing


Ingredients:

  1. 1 Egg
  2. 1/4 cup brown sugar
  3. 2 teaspoon salt
  4. 5 pcs. siling labuyo, chopped
  5. 1/2 cup cornstarch
  6. 1/4 kg dilis
  7. Coloring
  8. Oil
Procedures:

  1. Beat egg in a bowl until fluffy
  2. Add sugar, salt & siling labuyo, coloring (for more attraction)
  3. Blend in cornstarch & beat until smooth
  4. Pour mixture over dilis & stir until comletely coated.
  5. Deep fry until crisp & golden brown



Source: The Maya Kitchen

2 comments »

Rellenong bangus Special Stuffed Milkfish  

Posted by Life Moto in ,

Rellenong bangus Special Stuffed Milkfish

Ingredients:

  1. 1 large size bangus

  2. 1 onion, chopped finely

  3. 4 cloves garlic, minced

  4. 1 small size carrot, small cubes

  5. 1 box raisins (optional)

  6. 2 tomatoes, chopped

  7. 1 raw egg, large

  8. 1 tsp vetsin (optional)

  9. 1 tsp salt

  10. 1/2 tsp Worcestershire sauce

  11. 1 green bell pepper, chopped finely

  12. 2 tbsp flour

  13. cooking oil for frying

  14. ham, finely chopped

  15. cooked peas
Procedures:

  1. Scrape fish scales. Clean.
  2. Gently pound fish to loosen meat from the skin.
  3. Use flat side of a knife in pounding.
  4. Break the big bone at the nape and on the tail.
  5. Insert the end of the handle of an aluminum kitchen turner (sandok) through the fish neck.
  6. Gently scrape down the handle between the meat and the skin.
  7. Scrape down to the tail, going around and on the other side of the fish.
  8. If you feel the meat is entirely separated from the skin, remove the handle, squeeze and push out meat (with the big bone), starting from the tail going out through the head. This way, you will be able to push out the whole meat without cutting an opening on the skin.
  9. Marinate skin and head of the fish with soy sauce and calamansi juice. Set aside.
  10. Boil fish meat in a little water.
  11. Drain. Pick out bones. Flake meat.
  12. Saute garlic until brown.
  13. Add onion and tomatoes.
  14. Stir in fish meat, carrot, and pepper.
  15. Season with salt, vetsin, ground pepper, and Worcestershire sauce.
  16. Add raisins.
  17. Transfer cooked mixture to a plate.
  18. Cook, then, add raw egg and flour.
  19. Fill in mixture in bangus skin.
  20. Wrap bangus in wilted banana leaves or aluminum foil. Fry.
  21. Cool before slicing.
  22. Garnish with sliced fresh tomato, spring onions or parsley. Serve with catsup.
Source: http://www.pinoyrecipe.net

0 comments »

Fish Ball - Filipino Style 03  

Posted by Life Moto in , ,

Fish Ball - Filipino Style 03

Ingredients:

500 g Ground Fish Meat

a. Mix 1

1 1/2 Tbsp Salt refined
1 tsp Phosphate
1/4 Cup chilled water

b. Mix 2

1/4 Cup - TVP powder
1/2 tsp Carageenan
1 tbsp Isolate
1/4 Cup Qualicel
3/4 Cup Chilled water

c. Mix 3

3 Tbsp Refined Sugar
1/4 tsp MSG
1/4 tsp Baking soda
2 Tsp white pepper
2 Tsp Garlic powder
1 1/2 cup Cornstarch
1/4 cup Iced water
1 tsp BF blend
1/2 tsp Meaty ginisa

Procedures:

  1. Add mix 1 to the ground fish meat.
  2. Mix until translucent appearance is attained.
  3. Add mix 2. Continue mixing for 5 minutes to obtain homogenized mixture.
  4. Add mix 3 alternately with iced water
  5. Form into balls and soak in cold water for 20 minutes.
  6. Put in simmer water.
  7. Drain and let it cool before packing. Store in freezer.
  8. Deep fat fry for 2-3 minutes.
  9. Serve with sauce.
Sweet and Sour Sauce Ingredients:
  1. 1/2 Cup of water
  2. 1/4 Cup of sugar
  3. 3 Tbsp vinegar
  4. 1 Tbsp cornstarch\1/2 Tsp Salt
  5. 2 Tbsp Oil
  6. 3 Tbsp catsup
  7. 1 pc. Siling labuyo

Cook until translucent texture obtained.

  1. Sweet Sauce Ingredients:
  2. 1/2 Cup of water
  3. 1 tbsp Soy sauce
  4. 1 Tbsp brown sugar
  5. 1/2 Tsp MSG
  6. 2 Tsp garlic powder

Cook until translucent texture obtained.

Source: Spice and Food Mix
www.spiceamdfoodmix.com

0 comments »

Fish Ball - Filipino Style 02  

Posted by Life Moto in , ,


Fish Ball - Filipino Style 02



Ingredients:

  1. Fresh fish (kalaso,dalagang bukid,labahita,bidbid,torsillo & bisugo)
  2. 2 tsp. Salt
  3. 1 Cup all purpose flour
  4. 1 Cup Cornstarch
  5. 2 Tbsp. baking powder
  6. 1/2 Cup water
  7. 1/4 tsp Monosodium glutamate (MSG) optional

Procedures:
  1. Wash fish, split into butterfly fillet and eviscerate. Wash and drain.
  2. Separate fish meat from skin & bones & chop finely.
  3. Add salt to fish and mix evenly. Gradually add flour, cornstarch, baking powder and MSG (optional) and mix well
  4. Add iced water and mix well until thick homogeneous paste is obtained.
  5. Form into balls and allow set in water for 2 hours
  6. Cook in boiling water. When balls float, they are already cooked.
  7. Transfer fish ball to colander and cool to room temperature.
  8. Pack the fish ball in polyethylene bags with weights of 1/4 kg to 1 kg per pack
  9. Store the products in chiller or freezer.

Sauce: Ingredients:

  1. 3/4 Cup of water
  2. 1/2 tbsp cornstarch
  3. 1/2 tbsp. patis
  4. 1/2 tbsp flour
  5. 2 tbsp sugar
  6. 1/3 tsp black pepper

Procedures:

Combine all ingredients and cook in medium heat with constant stirring (5-10 minutes)

Source: ITDL, DOST

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Fish Ball - Filipino Style O1  

Posted by Life Moto in ,


Fish Ball - Filipino Style


Fish balls is one of the favorite con gee for the Asian food. You can order them from Asian food restaurant. Supermarket of Mall food stall. I love the taste of it, of course when you dip it with there sweet and sour chili sauce.

In the Philippines we love fish balls, specially when you hear the tik-tak sound of there frying pan as they approaching. If you can not go to the malls to grab one, definitely the fish ball vendors will come to you. They are every where around the city. Or should I say they have a suki (regular customers). In same time of the day their sukis are waiting for them. The fun thing is that when you surround the cart while rushing to stick on the fish balls.


Image by cb_agulto


For recipes of Fish Ball - Filipino Style O1

Ingredients:

1) 2 Carrots - Chopped
2) 2 Potatoes - Chopped
3) 1 Head Garlic – Minced
4) 2 Eggs
5) ¾ - 1 ¼ Cups of Cornstarch
6) Ginger –
7) Pepper – grounded
8) 1 Kilo Fish (Lalu-lapu ,talakitok,apahap, maya-maya, or carp)
9) MSG (Vetsin) soysauce

Procedures:

1) Boil the fish for 3-5 minutes in water with ginger
2) Strain and put in a container
3) Remove the heads entrails, skin and bones.
4) Flakes the fish
5) Combine and Mix the carrots, potatoes, garlic and fish flakes
6) Grind. Add pepper, vetsin, eggs and cornstarch.
7) Mash and form balls.
8) Boil fish stock. Drop fish ball one by one into the boiling fish stock. Drain.
9) Deep fry in hot oil
10) Store in sterilized bottles, add 2 % brine solution (1 tsp. salt for every 4 cups of water)
11) Cover and boil for 1 ½ hours
12) Store for 12 days

Source: ncc.gov.ph


Fish Ball Sauce

A. Red Sweet & Sour Sauce

1 Ingredients:

1) ½ Cup of vinegar
2) ½ Cup of white sugar
3) 1 Tsp. Catsup, or color
4) 1 Tsp. cornstarch

Preparations:

1) Pour vinegar into pan, dissolve sugar in medium fire
2) Dissolve catsup in ¼ cup of water, mix with vinegar and sugar in pan, slowly simmer.
3) Dissolve cornstarch in ¼ of water, then add to mixture and stir.
4) Turn to high heat for 10 seconds or until consistency is just right.
5) Add grounded pepper (optional)

B. Brown Fish Ball Sauce

1) Same procedures just add Sprite or 7 Up to vinegar and sugar mixture (according to taste) some fish ball vendors use Royal or Orange Soda.
2) For the color and consistency, substitute catsup with soy sauce and cornstarch with flour.
3) Note: For clearly sauce use cornstarch and for merky looking sauce use flour. There is no difference in consistency.

Source: Bohol

0 comments »

Inihaw na Bangus - Grilled Milk Fish  

Posted by Life Moto in

Ingredients:

1 Whole bangus
1 Lemon
1 tease spoon salt
1/8 tease spoon pepper
1 Tomato diced
1/2 Onion diced
1/8 part of garlic diced


Instructions:

  1. Cut the back of the fish a long.
  2. Remove the internal parts, clean and wash the fish. Don't remove the scales.
  3. Rub inside the fish with lemon, salt and pepper.
  4. Mix tomato, garlic and onion in a bowl. Fill the fish with mixtures.
  5. Wrap the fish with aluminum foil or banana leave.
  6. Grill the fish in coal for 20 to 30 minutes
  7. Serve with patis or soy sauce w/ chilli

0 comments »

Ginataang Pagi ( Stingray in Coconut Milk)  

Posted by Life Moto in ,


Ingredients:

  1. stingray 1.4 kilo
  2. garlic 1 bulb
  3. onions 2 bulbs
  4. ginger (thumbsize cut into small strips)
  5. curry powder (1 tsp)
  6. chilies (according taste)
  7. coconut milk (from 2 coconuts)
  8. Malunggay - optional
Procedures:

Have this cut transversely.
Remove the entrails - Gastro Intestinal Tract.
Cut in serving sizes. Boil in vinegar, garlic, salt. about 20 minutes.
Shred meat. Remove the major bones. But you can include the cartilaginous parts.
Saute in garlic (1 bulb), onions (2 bulbs), ginger (thumb size cut into small strips), curry powder (1 tsp) and chilies (according taste).
Add coconut milk (from 2 coconuts). Simmer for 20 minutes.


Resource:http://wyattbelmonte.blogspot.com/

0 comments »

Sarciado Fish  

Posted by Life Moto in


Serves 4
Preparation time: 5 mins + 30 mins marinating
Cooking time: 15 mins

Sarciado Ingredients:
  • 4 tanguinge (Spanish mackerel) steaks
  • Juice of 4 calamansi
  • 125 ml (½ cup) olive oil
  • Glove of ½ head garlic, crushed
  • 1 large onion, chopped
  • 1 medium tomato, chopped

  • 2 tablespoons patis (fish sauce)
  • 250 ml (1 cup) water

Fish Sarciado Cooking Instructions:

  • Marinate fish steaks in calamansi juice for about 30 minutes.

  • In a frying pan, heat about 90 ml (1/3 cup) of the olive oil and sauté the fish steaks until fully cooked, about 6 minutes on the first side and 5 minutes on the other side.

  • Remove fish steaks from frying pan and set aside.

  • In another pan, heat remaining oil and sauté garlic, onion and tomatoes, until tender but not limp.

  • Stir in patis and water. Simmer until most of the liquid has been absorbed.

  • Spoon onion and tomato mixture over the cooked fish steaks.

  • Serve hot with rice.

Resource :http://www.pinoyrecipe.net

0 comments »