As requested by my dear sister, this will be one of the dishes that my mom will cook for her birthday lunch on Saturday. (Hence, the photo will follow then.) Much as we wanted to order or dine out to save the birthday girl the trouble of having to cook, we are taking advantage of her skillful presence in the kitchen. Lol!
Ingredients:
1 large fish
1 large onion
2 large green and red sweet pepper, cut into strips
5 tbsps soy sauce
5 tbsps vinegar
4 tbsps brown sugar
2 tbsps cornstarch
vetsin to taste
pinch of black pepper, pounded
Directions:
1. Clean and fry fish and set aside. Fry garlic, …read more

Another great original recipe from Mommy dearest..
Ingredients:
500g fish fillet, cut 3 inches wide, 3 inches long
200g tofu, cubed
2 tbsps cooking oil
3 cloves garlic, peeled/minced
1 small onion, chopped
2 tbsps all-purpose flour
2 tbsps corn flour, diluted in ½ cup water
1 small capsicum, sliced
2 tablespoons black beans/tausi
1 tbsp soy sauce
Directions:
1. Roll fillets in all-purpose flour, fry until medium brown, set aside; Do the same to your tofu, set aside.
2. Wash black beans/tausi to lessen saltiness. Heat sauce pan with cooking oil, add garlic, onion, tausi and capsicum.
3. Add the diluted cornflour, mix well with soy sauce.
4. Pour the boiling sauce over the fried …read more

Have you any leftover grated coconut from the palitaw you had for your afternoon snack? If you do, well, get the pan ready and try this spicy seafood recipe:
Ingredients:
1 kg large prawns
2 tbsps grated coconut
1 tsp aniseed powder
1 tsp white pepper
1/4 cup water
6 tbsps vegetable oil
3 onions, 1 sliced and 2 coarsely chopped
sprig of curry leaves
4 tomatoes, peeled and chopped
1 red chilli, cut lengthwise and seeded
1 tsp chilli powder
1 level tsp ground turmeric
salt to taste
Directions:
1. Trim off the prawn beards and tails, leaving the shell on. Carefully slit the prawn backs and remove the cord. Set aside.
2. Blend the coconut, …read more

Ingredients:
1/2 kg large shrimps, shelled and deveined
1/2 kg fresh mushrooms, sliced
4 tbsps lard
3 tbsps cornstarch
1/2 tsp powdered ginger
2 tsps soy sauce
salt
Directions:
1. Sprinkle cornstarch, soy sauce and powdered ginger over shrimps. Mix very well.
2. In a skillet, heat lard and stir-fry vegetables. Set aside.
3. Heat remaining oil in skillet and stir-fry shrimps in it for about 3 minutes. Add cooked vegetables to shrimps and combine very well. Add seasoning. Serve hot.
Happy cooking!
Source: Philippine Fiesta Recipes
by Leonarda R Belmonte & Perla B Del Mundo

Ingredients:
500g small fish fillets
2/3 cup plain flour
1/3 cup cornflour
2 egg whites
1 tbsp oil
1 cup water
oil for deep frying
Red Garlic Sauce:
1/4 cup sugar
1 tsp salt
1 tbsp white vinegar
1/2 tsp chilli powder
2 tbsps dry sherry
2 cloves garlic, crushed
1 tbsp cornflour
1 cup water
2 drops red food coloring
Directions:
1. Remove bones from fish; cut fish in half. Sift flour and cornflour into bowl, make well in centre, stir in egg whites and oil, then gradually stir in water to give a thin smooth paste.
2. Heat oil for deep frying in wok, dip fish in batter; drain well. Deep fry in hot oil until golden brown …read more

Apologies for the delay in my posts and my short absence. Things have been quite crazy since my return to work from a year-long maternity leave.
Anyway, this delectable dish I’m sharing was meant for yesterday’s Seafood Sundays. Doesn’t take too much time to prepare and cook. Perfect for my comeback (to work, that is!).
Ingredients:
5 cm piece fresh ginger
3 tbsps Japanese soy sauce
1 tbsp mirin
3 spring onions, very finely chopped
3 tsps sugar
4 small fish cutlets, each about 150g, such as tuna, blue eye cod, jewfish
slices of cucumber, to garnish
Procedure:
1. Finely grate the ginger. Squeeze the ginger firmly with your fingertips to remove all …read more

I hope you like this first recipe that marks the start of the Seafood Sundays series. It’s a fiery Sri Lankan dish that only takes about 15 minutes to cook. And it can take you less time to prepare the ingredients if you use pre-packed deveined prawns and pineapple-cut arrow squid from the frozen section of your supermarket.
Ingredients:
500g raw prawns
2 squid hoods
250g mussels
3 tbsps oil
2 medium onions, sliced
2 cloves garlic, crushed
1 tbsp grated fresh ginger
1/2 tsp ground turmeric
1 tsp chilli powder
1 tsp paprika
1/4 cup tomato puree
1 tsp soft brown sugar
Procedure:
1. Peel and devein the prawns. Cut the squid hoods into …read more

I know you have been asked this question way too many times the past few days or even maybe today alone. Mine is to make time to workout more, for my sake and my son’s. Now that he’s becoming more mobile, I would sometimes feel quite frustrated when my back or my knees begin to ache from cuddling or chasing him down. I never had the luxury of time this past year to give my body the exercise it so deserves because my daily routine required me to take care of my son 24/7 as he was just under a …read more

If seafood and spicy is your thing, like me, then this dish will surely come as a tasty treat:

Ingredients:
1 kg raw king prawns
2 cloves garlic, crushed
2 tbsps peanut oil
3 tsps grated fresh ginger
1 stick celery, diced
1 red pepper, seeded and diced
1 tbsp sweet chilli sauce
1 tbsp hoisin sauce
2 tbsps lime juice
1 tsp sugar
Procedure:
1. Peel and devein the prawns, leaving the tails intact. (If you’re the lazy type too, why not buy your prawns raw-peeled-and-deveined? They have these at the frozen section of the supermarket. Thank goodness!) Place the prawns in a non-metallic bowl and mix in the garlic. Set aside.
2. …read more

Summer is just around the corner, here in New Zealand. You know what that means — it’s the season for mouth-watering barbecues! Impress your friends with this tasty number:
Ingredients:
1 kg green king prawns
1 clove garlic, crushed
1 tsp grated fresh ginger
2 tsps dry sherry
1 tsp sugar
3 tbsps tomato sauce
1 tsp brown vinegar
1/2 tsp sesame oil
2 tsps dark soy sauce
1 tsp chilli sauce
Procedure:
Shell prawns, leaving tails intact; remove vein. Cut down back, but not right through; flatten prawns gently with blade of large knife or cleaver. Combine remaining ingredients in bowl, add prawns, mix well; cover, refrigerate several hours or overnight. Barbecue …read more