Food Recipe Notebook

SERVES 4 PREP. TIME 30 minutes COOKING TIME 30 minutes INGREDIENTS 1 kilo white fish fillets (dory or lapu-lapu) salt & pepper, to season 1/2 cup all-purpose flour, for dredging 2 cups chopped frozen spinach, thawed and drained cooking oil for seasoning WHITE SAUCE 2 tbsp. chopped onion 1 tbsp. chopped garlic 3 tbsp. butter 3 tbsp. all-purpose flour 1/8 teaspoon ground nutmeg 2 1/2 cups fresh milk 1 Knorr chicken bouillon cube 1/4 cup grated Parmesan cheese 1/2 cup grated quick-melting cheese or mozzarella 1/4 tsp. paprika HOW TO COOK 1. Season the fish fillets with salt and pepper. Dredge in all-purpose flour. 2. Heat a little oil in a nonstick pan. Sear fish and set aside. 3. Place the fish in a 9x5-inch baking dish. Set aside. 4. In a large saucepan, sautè onion and garlic in butter until tender. Stir in flour, salt, pepper, and nutmeg until blended. Grafually add milk and bring mixture to a boil. Add

SERVES 4 PREP. TIME 20 minutes COOKING TIME 15 minutes INGREDIENTS 1 tbsp. oil 300 grams shrimp peeled, shells and tails removed 1 tbsp. chopped red onions 1 tbsp. chopped garlic 1/2 red chilli, chopped, or less (optional) 1/4 cup red pepper, diced 1 egg, lightly beaten 4 cups cooked rice, preferably a day old 2 tsp. curry powder 2 tsp. light soy sauce 1 tsp. fish sauce 1 tsp. sugar salt & pepper, to taste 1/4 cup pineapple, cut into bit-sized pieces 1/2 cup roasted cashews 1/4 cup fresh or frozen peas 1 tbsp. raisins 2 green onions, sliced 1/4 cup cilantro, chopped HOW TO COOK 1. Heat the oil in a pan. Cook the shrimp. Transfer the shrimp to a plate and set aside. 2. Add the onions, garlic, chilies, and red pepper to the same pan; stir-fry until fragrant, about a minute. Add the egg and cook until dry. 3. Add the rice, curry powder, soy sauce, fish sauce, and sugar. Break up any clumps and stir-fry for a