Steamed Fish with Mayonnaise

Steamed Fish with Mayonnaise is a colorful fish dish that looks really lively. Have you tried or seen this dish before? To e, it resembles a festive celebration, although the fish is quite simple. I used a large grouper for this recipe, but you can also use other fish varieties. This recipe makes use of red snapper. I started to prepare the fish by rubbing salt in the inside. It was also stuffed with scallions and ginger to reduce the fishy flavor and aroma. Now that your fish is cleaned and prepared, the next step is steaming it until fully cooked. If you will watch the video below, you’ll notice that I made-use of an improvised steamer. I did this because there is no steamer in my kitchen that is large and wide enough to fit the fish. Steam between 35 to 45 minutes depending on the size of the fish. Make the mayo dressing and spread it over the fish. Decorate the fish using the topping ingredients. This is where you get artistic. I am sure that I can do better on this part. I enjoy eating this with saltine crackers. I don’t think that this pairs well with rice. However, you can always improvise by preparing a “toyomansi” (soy sauce and calamansi) dipping sauce so that it can be enjoyed better with rice.

Ingredients

*1 piece fish about 3 to 5 lbs
*¾ cup scallions sliced
*2 thumbs ginger julienne
*1 ½ teaspoons salt

Mayo dressing:

*1 ½ cups Lady's Choice Mayonnaise
*¼ teaspoon salt
*¼ teaspoon onion powder
*¼ teaspoon garlic powder
*½ teaspoon sugar

Toppings:

*1 piece red bell pepper minced
*3 pieces hard-boiled eggs
*1 piece carrot minced
*½ cup sweet relish

Instructions

Clean the fish by removing the innards, gills, and scales (if necessary). Rub salt on the inner and outer parts of the fish. Stuff fish with scallion and ginger. Pour-in about 1 to 1 1/2 quart water in a wide steamer. Let boil. Put the fish in and steam for 35 to 45 minutes depending on the size of the fish. The large the fish, the longer the steaming time. Remove the fish from the steamer and then arrange on a serving plate. Let the excess water drip. Meanwhile, combine Lady's Choice Mayonnaise with the other mayo dressing ingredients. Mix well. When the fish reaches room temperature, spread the mayonnaise mixture over the fish. Separate the egg white from the yolk. Mince the eggs. Arrange the topping ingredients over the mayo mixture. Refrigerate the fish for 3 hours.

Chicken Liver and Gizzard Stew with Quail Eggs and Snap Peas

Cooking Chicken Liver and Gizzard Stew with Quail Eggs and Snap Peas is a good way to enjoy chicken liver and gizzards. This dish can be enjoyed as a main dish, like what I always do. You can also serve this as a “pulutan” with your favorite adult beverage. By looking at the recipe below, you will notice that this is a leveled-up adobo. I tried to add more flavor by incorporating oyster sauce into the mix. I also like the sauce thicker, thus the addition of cornstarch. Vegetables are always great additions to any dish. It helps enhance the flavor and makes the dish more visually appealing. These were the reasons why snap peas and red bell peppers were added. I think that the idea worked well. What do you think? This dish is perfect to make when you are craving for something tasty. Talking about taste, make sure to go ahead and cook enough rice as it can help balance the flavor as you enjoy the dish. I suggest serving this for lunch during the weekend with warm rice. I enjoy eating it with a glass of lemonade.

The leftovers can still be served later in the afternoon as pulutan. Note that the gizzards and liver needs to be prepared first before formally cooking the dish. The first thing that I dis was to boil the quail eggs. This is the easiest part. Simply combine the eggs with 2 cups water and then let the water reach its boiling point. Once this happens, continue to boil the eggs for 3 minutes. Thats it. The gizzards, on the other hand, needs to be boiled until tender. It can take 40 to 60 minutes to do this as this part is really tough. You can use a pressure cooker to speed-up the process. Simply pressure cook for 10 to 12 minutes. I combined the liver with oyster sauce and cornstarch and pan-fried it for at least a minute per side. The outcome will not look appealing, but trust me. This will look pretty later on. The formal cooking starts when the liver and gizzards are ready. Saute onion and garlic and then add the gizzard. Cook it using the inadobo method by adding soy sauce, vinegar, and water. Add the liver and let everything cook for a good 7 to 8 minutes. Put the veggies and seasonings next. Lastly, add the boiled eggs. Try this delicious Chicken Liver and Gizzard Stew with Quail Eggs and Snap Peas Recipe. I hope that you enjoy cooking and eating this dish just like I did.

Ingredients

*1 lb chicken liver
*1 lb chicken gizzard
*9 pieces quail eggs
*1 piece red bell pepper sliced
*1 cup snap peas
*3 tablespoons oyster sauce
*1 teaspoon granulated white sugar
*1 tablespoon cornstarch
*1/4 cup soy sauce
*2 tablespoons white vinegar
*1 piece onion chopped
*4 cloves garlic crushed
*3/4 cup water
*Salt and ground black pepper to taste
*1/2 cup cooking oil

Instructions

Combine 2 cups water and quail eggs in a cooking pot. Let the water boil. Once the water starts to boil, adjust heat to medium. Boil eggs for 3 minutes. Discard water. Let the eggs cool down and then peel-off the shell. Set the eggs aside. Boil 4 cups water in a pot. Add the gizzards. Continue to boil for 40 to 60 minutes or until the gizzards are tender. Discard the water. Set gizzards aside. Combine liver and oyster sauce. Mix well. Add cornstarch and then gently mix until all ingredients are well distributed. Heat ¼ cup oil in a pan. Add the liver. Pan-fry each side for 1 minute. Remove from the pan. Set aside. Heat 3 tablespoons oil in a pan. Once the oil gets hot, saute onion and garlic. Add the boiled chicken gizzard once the onion softens. Stir-fry for 1 minute. Pour soy sauce, vinegar, and ¾ cup water into the pan. Cover and cook for 2 minutes. Add the chicken liver. Stir. Cover the pan and continue to cook for 5 to 8 minutes. Note: add more water if needed. Put the snap peas and bell pepper into the pan. Cook for 2 minutes. Add sugar and then season with ground black pepper and salt. Put the boiled eggs into the pan. Stir. Transfer to a serving plate. Serve with warm white rice.

Ginataang Manok with Papaya

Ginataang Manok with Papaya is a delicious way of cooking chicken. This is one of my favorite Filipino chicken dishes for several reasons. The cooking process is simple, and the result is great. I like how tasty and spicy the chicken became, and I love its rich and creamy sauce. This dish is ideal to make during lunch or dinner, especially when it is chilly outside. It is a comfort food that can help make you feel a bit warm. As for the chicken, bone-in is ideal. It is more flavorful, and it is usually less expensive compared to boneless. However, using boneless chicken has its advantages too. It is up to you to decide which is best for your consumption. Now, let’s talk about the steps on how to prepare this dish. The first thing to do is have all the ingredients at hand. Prepare the ingredients listed in the recipe below. I pan-fry the chicken first in order to keep the skin from shrinking too much when stewing (or cooking with coconut milk). You do not need to do this if you are using skinless chicken. Simply fry each side for one and a half minutes. Set the chicken aside afterwards. Using the remaining oil, saute onion, garlic, and ginger. Add the pan-fried chicken. Pour coconut milk and add some chili pepper (using chili is optional). Slowly stew the chicken in coconut milk until tender. This will extract the flavors of the meat.

Ingredients

*1 lb chicken cut into serving pieces
*1 piece green papaya small, sliced into wedges
*1 cups spinach
*2 cups coconut milk
*6 pieces chili pepper
*1 piece onion chopped
*4 cloves garlic minced
*2 thumbs ginger julienne
*Patis and ground black pepper to taste
*4 tablespoons cooking oil

Instructions

Heat oil in a cooking pot. Pan-fry chicken for 1 1/2 minutes per side. Remove from the pot. Set aside. Saute onion, ginger, and garlic in the remaining oil until onion softens. Put- the pan-fried chicken into the pot. Cook for 1 minute. Pour coconut milk into the pan. Let boil. Add chili pepper. Cover the pan and adjust heat between low to medium. Cook for 30 minutes or until the chicken becomes tender. Add papaya. Stir. Cook for 5 minutes. Put the spinach into the pot. Cook for 2 minutes. Season with patis and ground black pepper. Transfer to a serving bowl. Serve.

Ginataang Langka with Malunggay and Dilis

I enjoy eating ginataang langka since I was a kid. It all started when I tried a similar dish at my parents’ hometown in Romblon. This Ginataang Langka with Malunggay and Dilis is an improvised version of the dish that I once enjoyed eating. The difference between the two version has something to do with the type of fish used and the green leafy vegetable used. The jackfruit and coconut milk remain constant. If I recall it correctly, the version of Romblon makes use of bago leaves, instead of malunggay. These leaves are locally known as “dahon ng lumbay”. Daing or salted dried fish (also called bayoy or buwad) are used, instead of dried anchovies. Overall, I think that this version is a good alternative. I won’t be able to finish half of it in one seating of it weren’t. Let’s talk about the steps on how to prepare this simple jackfruit dish. It is really quick and easy. The entire process takes less than 30 minutes. Start by preparing the jackfruit. If using fresh, soak it in water and then try to wring it a bit before cooking. Canned jackfruit also needed to be wringed until all the liquid comes out. First, saute onion and garlic in a pan. Add anchovies and jackfruit. Cook for 3 minutes. Pour coconut milk afterwards and add chili peppers. Note that this ginataan version is somewhat dry. If you want yours to have enough sauce, double the amount of coconut milk. Let the coconut milk reduce to half before adding the malunggay. Cook while stirring until the liquid completely evaporate. Season with fish sauce and ground black pepper. Enjoy this with newly cooked rice. Try this easy-to-cook Ginataang Langka with Malunggay and Dilis recipe. Happy cooking!

Ingredients
 
*20 ounces young jackfruit
*1 cup malunggay leaves
*2 cups coconut milk
*3/4 cup dried anchovies dilis
*4 pieces Thai chili pepper
*Patis and ground black pepper to taste
*3 tablespoons cooking oil

Instructions

Heat oil in a pan. Saute onion and garlic. Once the onion softens, add anchovies. Cook for 30 seconds. Add the jackfruit. Continue to saute for 3 minutes. Pour coconut milk into the pan. Stir. Cover and cook in medium heat until the sauce reduces to half. Add malunggay leaves. Cook until the coconut milk evaporates. Season with ground black pepper and patis. Serve with warm rice.

Pochero with Pork and Beans

I consider Pochero as a comfort food. Aside from being delicious, it also gives me the feeling of nostalgia. I also feel comfy when eating it with rice during cold weather. You can say that this dish is a mainstay in our household during the winter season. This featured recipe called Pochero with Pork and Beans is a version of pork pochero. Instead of tomato sauce and chickpeas, it utilizes canned pork and beans. How good is this? I think that It is as good as my other version. You should try it for yourself.

How to Cook Pochero with Pork and Beans

The thing that I like when cooking Filipino stews is the fact that most of these dishes can be prepared easily. There is not much preparation involved and the steps are straightforward. Try to jump into the steps in the recipe below to see what I mean. Start by sautéing the aromatics and tomato. You can saute the onion before the garlic, or vice versa. To me, it is all about how you want the garlic done. I usually add the garlic first when I want my dish to have that nice roasted garlic flavor. I prefer not to have it in this version of pochero, thus the onion goes first. I also add a piece of fresh ripe tomato for best results. Pork belly is my favorite cut when cooking this dish. You can also use pork ham or shoulder. I personally like fatty cuts of pork because it does not dry up when cooked. It is always moist on the inside when cooked properly. Add the pork belly into the cooking pot once the onion and tomato soften from sautéing. Cook the pork until it browns a bit. I also like to add a piece of Knorr Pork Cube to my stews in order to have that additional solid pork flavor. Don’t forget to throw-in the chorizo. Chorizo de Bilbao is ideal. However, Chinese sausage can be used as an alternative ingredient.Tenderize the meat by pouring water into the pot. Let the meat boil in low heat (it usually takes 40 minutes to an hour) until the pork gets tender. Add the potato and saba bananas next. Plantains can be used a substitute for saba. The green vegetables goes in once the potato softens. Season with fish sauce and ground black pepper. I hope that you enjoy cooking and eating this dish as much as I did. Try this delicious Pochero with Pork and Beans recipe. Cheers! Try this delicious Pochero with Pork and Beans recipe. I hope that you enjoy cooking this dish.

Ingredients

*2 lbs pork belly cubed
*1 piece Knorr Pork Cube
*15 ounces pork and beans
*1 piece potato cubed
*2 pieces saba banana sliced
*1/4 head cabbage sliced
*1 bunch pechay
*18 pieces long green beans
*1 piece Chorizo de Bilbao sliced
*1 piece tomato cubed
*1 piece onion chopped
*4 cloves garlic chopped
*3 cups water
*Patis and ground black pepper to taste
*3 tablespoons cooking oil

Instructions

Heat oil in a cooking pot. Saute onion and garlic. Add pork once the onion softens. Saute until the color turns light brown. Add Knorr Pork Cube. Stir and then add chorizo. Cook for 1 minute. Pour water. Let boil. Cover the pot and adjust heat between low to medium. Cook for 45 to 60 minutes or until pork gets tender. Note: add more water as needed. Put potato and saba banana into the pot. Cover and continue to boil for 5 minutes. Pour pork and beans into the pot. Cook for 3 minutes. Add long green beans, cabbage, and pechay. Cook for 2 to 3 minutes. Season with patis and ground black pepper. Transfer to a serving bowl. Enjoy!