Cook and Brew.

This is what we had last Friday.  Again, please bear with the crappy photo as I just used my camera phone (too lazy to bring out the DSLR).  I got this recipe from Del Monte’s 2010 Celebrate Planner, which I already forgot how I obtained that.  I think it was a freebie from a magazine I’m subscribed to.  First, let me share the recipe then my personal notes to follow: basically on how easy it is too cook and how the fda approved diet pills might be a requisite after meal.

Ingredients:

1/2 kilo fresh whole labahita, filleted and cut into chunks
1 tbsp calamansi juice
1/4 tsp pepper
1/2 cup all purpose flour
4 cloves garlic, minced
2 tbsp sesame seesds
1 egg beaten
2 tbsp oil
150 g sayote, sliced
150 g carrot, sliced
1 (234 g) can pineapple chunks, drained (reserve syrup)
2 tbsp soy sauce
1 tbsp brown sugar
salt and pepper
1 tbsp cornstarch dissolved in pineapple syrup

Procedure:
1. Marinate fish in calamansi juice, salt, and pepper for 15 minutues.
2. Combine flour, garlic and sesame seeds. Dredge fish into the beaten egg then coat each piece of fish in flour mixture.
3. Fry until golden brown. Set aside.
4. Saute vegetables in oil.
5. Add 1/2 cup of water, toyo, brown sugar and salt. Simmer for 5 minutes.
6. Add pineapple and cornstarch. Simmer until thick. Pour over fish.

Personal notes: I used tilapia fillet because that was the only available in fillet cut at the grocery that time. I should not have used the whole 1/2 kilo because it was too much for the proportion of sauce indicated above. Nevertheless, I love the sweet and sour combination of the sauce plus the sesame and garlicky taste of the fillet. The cooking process was simple and quick. The preparation takes more time though because of the various veggies that have to be peeled and sliced separately.

I forgot to take a picture of the dish I cooked last night but this is how it should look like:

100 g tofu, cut into 6 chunks and fried
1 pc beef bouillon cube
2 pc laurel leaves
200 g fish fillet (salmon or any lean fish), cut into 6 chunks
2 pc semi ripe saba bananas, each sliced into 3
100 g kamote, cut into 6 chunks
100 g Baguio beans, sliced
1 pouch 200 g DEL MONTE Original Style Tomato Sauce
100 g pechay, stalks separated from leaves

Procedure:
1. SPRINKLE fish with ¼ tsp iodized fine salt (or ¾ tsp iodized rock salt). Set aside.
2. BOIL 1-1/2 cups water with bouillon cube, laurel leaves, saba and kamote. Simmer for 5 minutes. Add DEL MONTE Tomato Sauce and patis to taste. Simmer for 10 minutes.
3. ADD fish, Baguio beans and tofu. Simmer for another 5 minutes. Add pechay. Allow to simmer.

My personal note: Be sure to add a bit hefty amount of patis or better yet do not put all the contents of the 200g pouch of the Tomato Sauce because it tasted too sour when I tasted it. But other than that, this is one easy recipe to follow.

Picture and recipe lifted from here.

One of the dishes that we ordered for hubby’s birthday celebration at Sentro 1771 Greenbelt last month was Rated GG.

This signature dish of Sentro 1771 consists of Galunggong (Mackarel/Big-Bellied Round Scad) fillets fried in garlic, oil and topped with browned garlic. Priced at Php 230, the husband and I find it too costly for its quality. Nothing really spectacular about the taste.