Food Recipe Notebook

INGREDIENTS: 4 ounces Misua noodles 15 ounce canned sardines in tomato sauce 1 medium patola (luffa) peeled and sliced ½ cup chopped green onions ½ to 1 head garlic, crushed 1 medium onion, diced salt and pepper to taste 3 tablespoons cooking oil 4 to 5 cups water HOW TO COOK: 1. Heat the cooking oil in a soup pot. 2. Saute the garlic until medium brown. 3. Add-in the onion. Continue to saute until the texture becomes soft. 4. Pour-in the sardines in tomato sauce. Stir.Cook for a 2 minutes. 5. Put-in the patola and cook for 1 minute. 6. Pour-in the water. Let boil. Simmer for 3 to 5 minutes. 7. Add-in the misua. Gently stir. Cook for 2 minutes. 8. Add salt and pepper to taste. Put-in the green onions. 9. Transfer to a serving bowl. Serve. Source: Lutong Bahay

INGREDIENTS: 4 Pieces tilapia fillet 1/4 cup AP flour 3/4 cup corn meal 2 eggs, beaten (1 for dip, 1 for sauce) 2 medium tomato, diced 1 medium yellow onion, diced 3 cloves garlic, crushed 3 tablespoons chopped scallions 1 to 1 1/2 tablespoon fish sauce 1 1/2 teaspoon salt 1/2 teaspoon ground black pepper 3/4 cups water 1 cup cooking oil HOW TO COOK: 1. Run salt and pepper on the tilapia fillet. Let it stand for 10 minutes 2. Heat the oil in a frying pan. Dredge the tilapia in flour and then dip in the beaten egg. Roll the tilapia on the corn meal. Make sure that the fish is properly coated. 3. Fry each side until the color turns light to golden brown. Set aside. 4. Meanwhile, make the sauce by sauteing garlic, onion, and tomato. 5. Once the tomato and onion are soft, add the fish sauce and sprinkle some pepper. 6. Add water and then let boil. Simmer for 3 to 5 minutes. Pour-in remaining beaten egg and then stir for 5 seconds...

INGREDIENTS: 1 kg. fish (any fish that I’ve mentioned above, just choose what is available for this season) – washed thoroughly and sliced 3 fingers of ginger – crushed 4 pcs. siling haba/chili fingers 1/4 cup vinegar/sukang iloko 2 tbsp. salt 2 medium sized onions – sliced finely 6 pcs. okra 1 pc. medium sized eggplant – sliced diagonally 6 stalks petsay a pinch of magic sarap 3/4 cup 1 1/2 cup coconut milk HOW TO COOK: 1. In a stainless pot, combine the fish, salt, vinegar, onion, ginger and magic sarap then simmer for 20 minutes or until liquid is reduced into 1/4 cup. 2. Add the coconut milk and let it boil. Simmer for 5 minutes. 3. Add the okra, followed by the eggplant and siling haba. Simmer for 5 minutes. 4. Add the petsay and simmer for another 2 minutes. Taste it and add salt if desired. SOURCE: Nhymbe

INGREDIENTS: 1 1/2 pounds of salmon, cubed 3/4 teaspoon turmeric 1/2 teaspoon red cayenne pepper (more or less to taste) 1 teaspoon salt plus 1/2 teaspoon extra 2 to 3 tablespoons fresh lime juice 2 tablespoons oil 1 teaspoon black mustard seeds 10 to 20 curry leaves 1 or 2 dried red chilies 1 tablespoon freshly grated ginger 2 cloves garlic, minced 4 ripe tomatoes, very finely chopped (think food processor) or 3/4 cup jarred tomatoes 2 tablespoons freshly chopped cilantro HOW TO COOK: 1. Place the salmon in a mixing bowl and sprinkle with the turmeric, cayenne pepper, teaspoon of salt and lime juice and set aside for 10 to 15 minutes. 2. Heat the oil and add in the black mustard seeds and wait until the mustard seeds begin to crackle. Add in the curry leaves, dried red chilies and the ginger and saute well. 3. Stir in the tomatoes and cook until soft and saucy, add in about a half cup of water and bring to a simmer. 4. Add in the salmon and let it simmer for...

INGREDIENTS: 4 (6-ounce) thick haddock or other mild white fish fillets 1 tablespoon butter 1 (3-ounce) package low-fat cream cheese 1/2 teaspoon whole grain mustard 4 green onions, finely chopped 2 ounces double Gloucester cheese, grated 4 small tomatoes, thinly sliced Salt and ground black pepper to taste Watercress for garnish (optional) HOW TO COOK: 1. Preheat broiler. 2. Place fillets on a greased broil pan. Season and dot with butter. Broil under a moderate heat for 5 minutes. Transfer to a plate. 3. Meanwhile, mix cream cheese, mustard, spring onions and Gloucester cheese together in a small bowl. 4. Arrange tomato slices over fish. Spread the fromage frais (cream cheese) mixture over fish. 5. Return to the broiler and continue to cook for another 8 to 10 minutes, until fish is cooked through and the cheese mixture has turned golden brown. 6. Serve with a mixed salad and crusty French bread. Source: Cooks Recipes

INGREDIENTS: Salmon 1 ½ lbs / 680 gr (or four 6-oz pieces) salmon, skin on or off 4 tablespoons olive oil 2 tablespoons toasted sesame oil 2 tablespoons rice wine vinegar 2 tablespoons coconut palm sugar (or brown sugar if you don’t care about the paleo thing) 2 tablespoons wheat-free soy sauce (or coconut aminos) 2 garlic cloves, minced 1 tablespoon freshly grated ginger 2 tablespoons toasted sesame seeds Ginger Honey Glaze 4 tablespoons honey (pick one with a mild taste) 1 tablespoon toasted sesame oil 1 teaspoon wheat-free soy sauce (or coconut aminos) ½ teaspoon freshly grated ginger ½ teaspoon toasted sesame seeds HOW TO COOK: 1. In a bowl combine olive oil, sesame oil, soy sauce, garlic, ginger, vinegar, and brown sugar. Whisk well until combined. 2. In a shallow sealable container or in a large Ziploc bag, combine salmon and marinade. Cover or seal and marinate in the refrigerator for 30 minutes. 3. In the meantime in a small bowl combine all glaze i...

INGREDIENTS: 8 ozs capellini pasta 1.5 - 2 lbs salmon cut in chunks 1 shallot minced 2 garlic cloves minced 4 tablespoons olive oil 3 tablespoon butter 3/4 cup white wine 1/3 cup heavy whipping cream 1 teaspoon red pepper flakes (optional) 4-5 basil leaves chopped salt and pepper grated parmesan cheese lemon slices for serving HOW TO COOK: 1. Cook your choice of capellini pasta according to package instruction. I used whole wheat. 2. Season salmon chunks with salt and pepper. Set aside. 3. Heat a medium-large pan on medium heat. 4. Add oil and 1 tablespoon butter. 5. Add shallots and garlic. Saute for about 1 minute. 6. Arrange salmon chunks on the pan. Cook both sides for about 2 minutes per side. 7. Add chopped basil between fish pieces. 8. Bring the heat to high,and carefully add white wine. Cook for about 30 seconds to one minute. 9. Pour in heavy whipping cream and add hot pepper flakes. 10. Add parmesan cheese and season with salt. 11. Car...

INGREDIENTS: 1¼ pound sockeye or coho salmon (preferably wild caught)* 2 tablespoons lime juice + 1 teaspoon lime zest ¼ teaspoon red pepper flakes 2 teaspoons honey 1 clove garlic, minced ½ teaspoon salt 2 tablespoons cold butter, cubed ½ teaspoon cumin powder ½ teaspoon chipotle chili powder (or more to taste) 1 tablespoon cilantro, chopped HOW TO COOK: 1. Position a rack in the center of the oven and preheat the oven to 375ºF. (see notes) 2. In a saucepan over medium heat, combine the lime juice, red pepper flakes, honey, garlic, and salt. Allow the lime juice to reduce to 1 tablespoon. Add in 1 tablespoon of butter, remove pan from heat and swirl so the butter starts to melt. Place back on the heat for a few seconds, removed and continue to swirl until butter completely melts. Repeat with second tablespoon of butter. When butter is completely melted, remove sauce from stove. 3. Place the salmon filet in a piece of foil large enough to fold...

INGREDIENTS: ½ cup sugar 2½ tablespoons coarse sea salt, pulsed gently in a food processor a few dashes of freshly crushed black pepper 16 ounces salmon, cut into 4 filets, with skin olive oil HOW TO COOK: 1. Combine the sugar, salt, and black pepper in a shallow bowl. Dip each filet into the bowl and coat the entire surface of the salmon with the sugar/salt mixture. 2. Heat a little bit of olive oil in a large nonstick skillet over medium heat. When the oil is hot, add the salmon, skin side down in the pan, and saute for about 5 minutes. If you're worried about the burnt sugar in the pan (or if there's too much oil/liquid) just drain it off or spoon it out of the pan. If there's a lot of oil splattering, turn the heat down. I would not recommend going higher than medium heat. 3. Flip each salmon filet (carefully! keep the skin on there because it helps the filets hold together) and saute for another 2-3 minutes. Flip to the side and saute e...

INGREDIENTS: Milkfish, whole -1 medium Aluminum foil enough for wrapping the whole fish cooking thread vegetable oil for brushin Filling:  Milkfish meat from the same fish Garlic, minced - 5 cloves Onion, minced - 1 medium Raisins -2 handfuls Yellow capsicum, chopped- 1 small Ripe Tomatoes, chopped- 1 large Vegetable Oil - 1 tbsp Eggs, beaten - 2 medium Garlic Powder - 1 tsp Black Pepper Powder Iodized Salt -1/4 tsp HOW TO COOK: 1. Wash, scale, and gut, gut the fish. You should slice the fish from its back bones. Drain. 2. Gently massage the fish with your bare hands, to loosen the fish meat. 3. Break the spine of the fish at the head and the tail. 4. Scrape the fish meat from the skin. Remove the big bone. 5. Make sure that the skin and head are whole and intact. Set aside. 6. Mash the fish meat and remove all fish bones 7. Mix together the fish meat and the rest of the ingredients except for the eggs and ...

INGREDIENTS: 1 piece large bangus, cleaned and sliced into serving pieces 5 cups water 1 small ginger, sliced 2 pieces tomatoes, quartered 1 medium onion, sliced 2 medium eggplants, cut into serving pieces 5 pieces string beans, cut into serving pieces 2 cups kangkong leaves 1 small pack tamarind powder 1 teaspoon salt HOW TO COOK: 1. In a casserole, bring water to a boil together with the ginger. 2. Add the bangus, tomatoes, and onion and simmer for 10 minutes. 3. Add the tamarind powder and salt to taste. 4. Add the eggplant and string beans and simmer for another 5 minutes. 5. Remove from heat, add the kangkong leaves, and let stand covered for 5 minutes. 6. You may also add or use fish sauce or patis to taste. 7. Serve hot with rice. Source: Isla Kulinarya

INGREDIENTS: • 1 kilo of tulingan (you can replace this with tuna fish) • 1 cup of coconut cream • 1 onion sliced • 1 ginger grated about 1 tablespoon • 3 cloves of garlic pounded • zeste of one lime or dayap • 3 pieces of eggplant cut in serving portion • 1 cup of string beans cut in about 5 inches long • 2 tablespoons of patis (fish sauce) • 2 siling haba (long green chili) • some cooking oil • 1/4 cup of water HOW TO COOK: 1. Start by cleaning your fish. You can use one big tulingan sliced or about ten pieces of small one. Remove the gills and intestines. Wash it with clean running water and put some salt on it. In a casserole start by sautéing the ginger, garlic and onion with some hot oil. 2. Pour your coconut milk and cover it. At the first boil, add the fish and vegetables. Simmer it gently cover for another ten minutes. Add your patis or fish sauce to correct the taste. Put the siling haba and cut the fire. Source: Isla Kulinarya ...

INGREDIENTS: 4 Salmon Fillets (pref. with skin on) 4 medium size onions (add more depending on how many salmon fillets you are using) Olive Oil (just a little) 3 tbsp Butter (plus more, if needed) Salt, Pepper and dried Dill weed 2 tbsp dry white wine HOW TO COOK: 1. Season the salmon with salt, pepper and dill weed. 2. Chop the onions into rings. 3. In a large skillet, melt the butter with a little oil (a teaspoon or less). Add the onions and sauté until golden brown. Set aside. 4. Raise the heat to medium high. Add more butter/oil, if necessary to the pan where you cooked the onions. Fry the salmon, for about 4 minutes on one side. Flip the fish and fry the other side for another 3 minutes or until it's firm to the touch and fully cooked. Transfer to a warmed plate. 5. Return the onions to the skillet and pour in the wine. Simmer for about 1-2 minutes or until the wine has reduced by half. 6. Place the onions on a serving platter and ...

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...