"Fried Fish Sticks & Bacon Fried Rice"

Ingredients:

Fish Sticks:

• 550 grams surgeon fish (labahita)
• 2 pcs Philippine lemon (kalamansi)
• 1/2 tsp of all-in-one seasoning granules
• 3/4 tsp ground black pepper
• a good sprinkle of fine salt
• 1 tbsp soy sauce
• 1/3 cup all-purpose flour
• 1/3 cup cornstarch
• 1/4 tsp paprika
• 2 cups of cooking oil

Bacon Fried Rice:

• 3 tbsps sunflower oil
• 2 cloves of finely pounded garlic
• 1 large white onion, finely minced
• 6 cups cooked white rice, mash to separate grains
• 1/2 cup of lightly fried bacon bits
• 1 tsp iodized coarse salt
• 1 tsp all-in-one seasoning granules
• a handful of sliced onion leeks

Procedure:

Let the fish monger peel and fillet the fish. A 550 grams whole surgeon fish will weigh 380 grams, after removing the skin, head & bones. Clean and wash. Cut into 1/2" thick vertically. Air dry.

In a bowl, extract the kalamansi juice, remove the seeds. Put the next-four ingredients. Mix well. Add in the fish sticks. Marinate for at least 30 minutes. Set aside.

Prepare the breading. Put in a paper bag the flour, cornstarch and paprika. Mix well. Set aside until needed.

Meanwhile, in a wok, heat over medium-high fire. Put oil and garlic. Saute until garlic is light brown only. Follow with onion. Cook until soft. Add in the rice, bacon bits, salt and seasoning ganules. MIx. Cover. Stirring often. Cook until rice is fluffy. Remove from fire. Then, top with sliced onion leeks.

In a different pan or skillet, put oil. Heat over medium fire.

Put the marinated fish sticks to the seasoned breading. Add some air to the paper bag. Seal. Shake. Make sure that all the fish sticks are well-coated with the breading.

Deep-fry in very hot oil. Cook until brown on all sides. Drain in lots of paper towels.

Serve the Fried Fish Sticks & Bacon Fried Rice together. Use sweet chili sauce for your dip.

Salted Fish Yang Chow

Ingredients:

• 5 pcs dried salted herring (tuyo), lightly fried & flaked
• 2 pcs eggs, beaten
• 2 tbsps & 3 tbsps cooking oil
• 6 cloves garlic, finely pounded
• 3 small pcs (100 grams) red ripe tomatoes, finely minced
• 4 slices of sweet ham, coarsely chopped
• 6 cups cooked white rice, mashed to separate grains
• 1 sachet (8 grams) all-in-one seasoning granules
• 1/4 tsp ground white pepper
• 1/2 tbsp liquid savor
• a good sprinkle of iodized coarse salt
• 2 tbsps of finely minced carrot (optional)
  
• a handful of minced spring onion

Procedure:

In a large wok, place over medium-high fire, heat thoroughly. Put 2 tbsps of oil. Pour the beaten eggs. Let it cook until half-done (the top of the egg should still be shaky and wet). Slide it into a plate. Set aside.

In the same pan, pour the rest of the oil. Add garlic. saute until rich golden brown. Follow with tomatoes. Cook until limp. Put the flaked tuyo and ham. Stir-fry for 15-20 seconds. Dump the rice. Add the next-five ingredients and put back the eggs. Mix. Make sure to shred the eggs. Cover. Stirring often. Cook until rice is fluffy.

Remove from heat. Sprinkle spring onion on top. Serve hot. If you want, top it with sunny-side up egg.

"Eggplant Salad Omelet"

Ingredients:

• 1 tbsp sunflower oil
• 1/3 cup eggplant salad (recipe here)
• 1 tsp minced finger chili
• 1 tbsp butter or margarine
• 2 pcs eggs
• salt and white pepper
• 2 tbsps minced cheddar cheese
• dried oregano leaves

Procedure:

In a small bowl, break the eggs. Add salt and white pepper. Beat. Set aside.

In a non-stick pan, put half of the oil. Add the eggplant salad. Cook over low heat for 5-6 minutes or until soft, stirring often. Put the finger chili. Cook for another minute. Remove from heat.

In another non-stick pan, over medium fire. Put the rest of the oil and butter. Heat lightly. Pour the beaten eggs. Place the cheese and a good pinch of dried oregano leaves on half of the omelet. Follow with cooked eggplant salad with chili. Flip the other half of the omelet over the mixture. Place in a plate. Sprinkle some more with dried oregano leaves.

Serve immediately and with bread.

Lechon Paksiw

Ingredients:

• 1.1 kilo leftover Lechon, cut up
• 1 big head of garlic, finely pounded with some skin on
• 2 medium red onion, minced
• 2 tsps freshly cracked peppercorns
• 4 tbsps white vinegar
• 1 tbsp cooking oil
• 2-1/4 cups Lechon sarsa
• 3 cups water
• 2 tbsps white sugar

Procedure:

In a large wok, put the first-five ingredients. Cover. Place over high-fire. Bring to boil. Let it boil until aromatic before opening the cover. Put oil. Stir-fry for 3 minutes.

Add the rest of the ingredients. Mix well. Lid on. Bring to boil again. Decrease fire to low. Simmer for 15-18 minutes. Stirring often.

Serve.

"Fried Rice Arroz Ala Cubana "

Good for 3-5 servings.

Ingredients:

• 2 tbsps cooking oil
• 3 cloves garlic, finely pounded
• 1 medium red onion, finely minced
• 3 pcs eggs
• a good pinch of salt and pepper
• 1 tbsp liquid seasoning
• 5 cups cooked rice
• 1 heaping cup of Arroz ala Cubana (recipe here)

Procedure:

Heat the wok over medium-high fire.

Meanwhile, in a large bowl, mash the cooked rice until grains separate. Dump in the leftover arroz ala cubana. Sprinkle lightly with salt and pepper. Mix well. Set aside.

In a small bowl, break the eggs. Put some salt. Beat until frothy.

Back to the wok, put oil. Add garlic. Saute until golden brown. Follow with onion. Saute for 30 seconds. Put the beaten eggs. When almost done, put the rice mixture. Add the liquid seasoning. Immediately mix until well-blended. Lid on. Cook for several minutes, stirring often, or until rice is fluffy.

Serve hot.

"Sweet Spicy Fried Rice"

Good for 3 servings.

Ingredients:

• 3 cups cooked rice, mash to separate grains
• 3 pcs skinless longganisa, cubed (left-over from last night's dinner)
• 1/2 pc (40 grams) of a small carrot, finely minced
• 1/4 pc (a heaping tbsp) of a small red bell pepper, seeded & finely minced
• 1/4 tsp dried pepper flakes
• 1 pc finger chili, seeded, halved & sliced
• a good pinch of fine salt
  
• 1/4 tsp ground black pepper
• 2 tbsps cooking oil
• 3 cloves garlic, finely pounded
• 1 medium red onion, minced
• 2 tbsps banana catsup
• 1 tbsp oyster sauce
• 1/2 tbsp liquid seasoning
• 2 eggs
• 1 stalk leek, chopped

Procedure:

In a large bowl, combine the first-eight ingredients. Mix thoroughly.

In a wok, over medium-high fire, put oil. Heat lightly. Add garlic. Saute until golden brown. Follow with onion. Cook for 30 seconds.

Dump in the rice mixture. Add the catsup, oyster sauce and liquid seasoning. Mix until well-blended. Cover. Cook for 2 minutes.

Make a hole in the middle. Break the eggs. Stir immediately. Mix unto the rice until well-coated. Cover. Cook for several minutes. Stirring every now and then.

When rice is fluffy. Remove from heat. Sprinkle the leek. Mix thoroughly.

Serve hot.

Cooking Demo for 100% Pinoy of GMA 7 - "Sinigang na Pritong Manok at Meatbols" (Fried Chicken & Meatballs in Tamarind Soup)

the cooking demo... in my kitchen (ang lapad ng likod ko! hehe!)


100% Pinoy Staff (left to right: JC, segment producer, Karl, assistant, myself and the cameraman, Noel)


Dinner time!!!





A topic for left-over food, how can you serve them differently and still appealing for your family. Growing up in a family who loves to eat - "PAMILYANG WALANG PANIS" (No Spoiled Food Clan). We hardly had left-overs but if ever there is, my Mama will experiment on it, serve it with a new twist. Now, being a mom, I'm doing that too. First, for practical and economical reasons. Second, just being creative in the kitchen.

I had left-over food from yesterday's "Meatballs". There's also "Grandma's Fried Chicken" in the fridge. Rather, serving it again like that. I concocted something different... this is really weird... but as tested, my family ate it without any argument. Sinigang dish is a favorite here in our home.

This shoot will be aired on Oct 18, this coming Thursday, after Saksi. Around 12 midnight. Replay is on the next day, Oct 19, Friday, before Unang Hirit.



You'll need:

• 3 tbsps of cooking oil
• 3 cloves garlic, crushed
• a chunk of ginger, julienne
• 1 large onion, thinly sliced
• 2 over ripe red tomatoes, thinly sliced
• 2 tbsps of fish sauce (patis)
• 6-7 cups of rice wash or water
• 1 medium taro, cut into chunks
• 3 leg quarters of Grandma's Fried Chicken (recipe here)
• 18 pcs Meatballs (recipe here)
• a piece of raddish (labanos), sliced
• 6 pcs string beans (sitaw), 1-1/2" length
• 6 pcs okra, remove both ends
• a small pouch of sinigang powder
• a small piece of eggplant (talong), sliced
• 3 pcs finger chilis
• salt
• a bunch of swamp cabbage leaves (kangkong)

Here's how:

Cut the chicken quarters into two.

In a heavy bottom casserole, put oil. Heat thoroughly. Put garlic and ginger. Saute until garlic is toasted. Add onion and tomatoes. Cook until wilted. Pour in the fish sauce. Saute until fragrant.

Add in the rice wash and taro. Cover. Bring to boil. Bubble away for 5-7 minutes.

Drop carefully the chicken, meatballs, raddish, string beans and okra. Sprinkle the sinigang powder. Mix. Put the cover back on. Cook until veggies are half-done.

Put the eggplant and chilis. Cook for a minute. Adjust taste, add salt if needed.

Lastly, put the swamp cabbage leaves. Cook until done.

Serve hot.

"Longganisa-Garlic Fried Rice"

It's another leftover-makeover dish. Being a mom, it's my job to make sure that all the food in my kitchen will not go to waste. So, I do makeovers. I'm planning to bring this for our "baon" to the rink later.


Good for 2 servings.


You'll need:

• 2 tbsps cooking oil
• 3 cloves finely crushed garlic
• 1 small white onion, coarsely chopped
• 2 pcs leftover skinless longganisa, coarsely chopped
• 3 cups of cold cooked rice, mash to separate grains
• salt
• liquid seasoning, garlic flavor
• an egg

Here's how:

In a non-stick wok, put oil. Saute' garlic until golden brown. Add onion. Cook until soft. Place the longganisa. Stir-fry for 10 seconds.

Put the rice. Sprinkle moderately with salt. Drizzle with liquid seasoning. Mix until well-blended and heated through.

Make a well. Break the egg at the center. Stir continuously until egg is done.

Serve immediately while hot.

"Longganisa Fried Rice"

We had longganisa bought in Parañaque a couple of days ago for our breakfast. I had some leftover. I didn't feel like reheating and eating it again. This was what I did... (",)


Good for 4-6 servings


You'll need:

• 3 tbsps of palm oil
• 4 cloves garlic, finely pounded
• 6 pcs longganisa, chopped
• 6 cups of cold cooked rice, mash to separate grains
• salt
• sauce & oil from longganisa

Here's how:

In a large wok, heat oil. Saute garlic until rich golden brown. Put longganisa, stir-fry for 10 seconds. Add the rice and salt. Drizzle the sauce. Mix thoroughly until heated through.

Serve immediately.

"Ham and Egg Fried Rice"

Before I start cleaning my ref, I want to get rid of the food inside it without going to waste. I decided to cook this for breakfast.... I have some leftover ham, 2 pieces of eggs and some cold cooked rice.


You'll need:

• 1/4 cup of vegetable oil
• 2 pieces eggs, beaten
• 4 cloves garlic, finely pounded
• 1 large onion, minced
• about a cup of leftover ham, cut into strips
  
• 5-6 cups of cooked rice, mash to separate grains
• salt
• liquid seasoning

Here's how

In a wok, heat 1/2 of oil. Fry the beaten eggs until half-done only. Chop into strips. Set aside.

Back to the wok, heat the other half of oil. Saute' garlic until rich golden brown. Put onion. Cook until soft. Place ham. Cook for 10 seconds. Add the cooked rice. Sprinkle lightly with salt. Drizzle with liquid seasoning. Put back the egg. Mix until well-blended and heated through.

Serve immediately.