FISH LUMPIANG SHANGHAI

Ingredients:

½ kilo Bangus or any fish you prefer (ex. Tambakol, Cream Dori, or Labahita)

1 -2 cups water

3-4 tbsps soysauce

Salt & pepper

2 tbsps cooking oil

1 tbsp garlic, chopped

3 tbsps onion, diced

1 small green bellpepper

2 stalks celery, chopped

¼ kilo ground pork or chicken (optional)

3-4 tbsps soy sauce

½ tsp black pepper

1 small carrot, chopped

2-3 tbsps oyster sauce

2-3 tbsps pickles

2 pcs whole eggs

1 cup bread crumbs

20-30 pcs lumpiawrappers (big)

Cooked paste for sealing the lumpia

1 cup cooking oil, for frying

For the procedure in cooking this dish, please watch this video

Sweet N Sour Fish (Maya-Maya)

Ingredients:
1 kilo big fish (Maya-Maya, Lapu-Lapu or Tilapia)
Salt & Pepper
Cooking oil for frying the big fish
2-3 Onions, medium
1-2 carrots, medium
1-2 red bell pepper
1 small or medium can, pineapple (tidbits)
1-2 cups juice of pineapple
½ to 1 cup vinegar
1 cup of water
1 cup banana catsup
8-10 tbsps brown sugar
5-8 tbsps white sugar
2 tbsps Worcestershire (optional, for additional flavor)
Salt & pepper to taste

For the slurry or pampalapot
½ to ¾ cups corn startch 

1/4 cup of water

For the procedure in cooking this dish, please watch this video

CRISPY DULONG PATTIES (Silver Fish Patties)

Ingredients:

½ kilo Fresh Dulong, washed and drain excess water

2-3 pcs. Onions, chopped

¼ cup  Kinstay, chopped

½  cup  All Purpose Flour (or more, if needed)

1-2 eggs, beaten

¼ tsp salt or more if needed

1/8 tsp ground black pepper

¾ cup Cooking oil for frying

Procedure:

In a big bowl transfer drained dulong,  add onion and kinstay  then the flour,  black pepper and salt, then the beaten egg/s.  Mix thoroughly with a big spoon. Set aside.

Meanwhile, add some cooking oil into a hot pan,  drop by the spoonful the dulong mixture  into the  pan, flatten the patties using the back of the spoon, let it fry for a few minutes, when brown, flip it over.  Adjust crispiness according to your preference.  When done, remove from the frying pan, and transfer it to a plate lined with paper towels to absorb excess oil.  Then continue frying the rest of the mixture, you may need to add more cooking oil into the pan as needed.  You can serve this with Tomato or Banana Catsup, or Sweet & Chilli Sauce.  Enjoy!

(Picture from the web)

Dulong is a very tiny fish, barely an inch and quite transparent in appearance with beady eyes.  It is cooked in many ways like  sautéed, “pinaksiw” or “pinangat” (both cooked in vinegar) , also used in omelet, and as gourmet food in bottles – Dulong in Olive Oil.    

Dulong is also a healthier alternative to meat patties, you can replace your burger patties with Crispy Dulong Patties.

TINUMOK STYLE – GINATAANG PETCHAY STUFFED WITH CHICKEN BREAST & CREAM DORI

Tinumok  is a delicious dish in Bicol.  Gabi (or Taro) leaves are used in wrapping the mixture of  minced young coconut meat, shrimps and pork, and cooked in coconut milk with chilis.  There were several variations  of the dish as it was spread throughout the country, there’s the Visayan version which is Tinuktok, Laing in Manila, Tinumok or Pinangat in Bicol, etc.

I guess this is my version of the dish, saw it once on TV, but they used Pork, and for my  recipe I wanted it to be light and  less fat, I used fillets of chicken breast and cream dory.  My daughter just loved it, this is the 2nd time I cooked this and she was the one who reminded me to prepare this again for her.

Ingredients:

250 gms. Cream Dory, fillet, cut into chunks

300 gms. Chicken Breast, fillet, cut into chunks

1 whole Garlic, peeled and chopped

2” sliced of Ginger, peeled and sliced thinly into strips

3 medium Onion, peeled and chopped

Salt and pepper

1 kilo Petchay, washed thoroughly

3 to 4 cups Pure Coconut Milk

2 pcs. Green Chilli

½ tsp pepper corn

Procedure:

Prepare the onion,  garlic and ginger.

Season Chicken Fillet & Cream Dory with Salt & Pepper

In a bowl combine the onion, garlic and ginger, use half of that mixture to 

marinate the Cream Dory & Chicken 

while this is marinating,...

Wash the Petchay and cut the bottom part of the stem ...

Blanch the petchay in plain boiling water for just a few seconds ...

cut-out the steam of the blanched petchay

We're ready to stuff the petchay...

arrange the leaves in this way...

put the cream dory stuffing in the middle ...

fold the bottom part of the leaves, as shown in the picture ...

then fold the right side - no. 2 arrow, then the left side - no. 3 arrow

then roll-it-up tightly like this,

set aside ...

do the same with the Chicken stuffing ...

we have wrapped all the stuffings...

those with toothpicks are the Cream Dory packets...

we're ready to cook ...

In a big pan, put the coconut milk and the remaining half of the mixture 

of onion, garlic, and ginger, add a bit of salt and pepper, 

let it simmer for 15-20 minutes over low medium heat,

stirring occassionally...

then put the Stuffed Petchay in the simmering coconut milk

and let it cook gently over low-medium heat for another 20 to 30

minutes or until it thickens, stirring gently just to check that the

coconut milk doesn't get burned...  cover the pan 

and continue cooking...

Season to taste ...

Enjoy!

CREAM DORY FISH PATTIES with GARLIC-MAYO DIP

Ingredients:
300 gms Cream Dory fillet
Few small slices of ginger
2 medium Onions, chopped
1 large pc Carrot, chopped
Small bunch of Spring Onions, chopped
½ cup All Purpose Flour
¼ cup Cornstarch
1-2 pcs Eggs
Salt and Pepper to taste

For the Garlic-Mayo Dip:
¾ cup Lite-Mayonnaise (or use regular mayo)
2 tbsps Evaporated Milk
¼ tsp Garlic, finely chopped
Salt, pepper and Sugar to taste
Mix everything up in a small bowl and season to taste and refrigerate till ready to serve.

This is how the patty mixture will look like when its ready to be fried.

Procedure:
Boil the cream dory fillet in ½ cup to 1 cup water - with a bit of salt, pepper and ginger, for about 10 minutes. When cooked, mash it coarsely with a fork, and put it in a mixing bowl, add in the chopped onions, carrots and spring onions. Then put the egg/s, salt, pepper, mix very well, adding the flour and cornstarch a little bit at a time, till the mixture becomes thick enough to form into patties. You can fry a few pieces of the patties so you will know if it needs more salt & pepper. When ready with the mixture, fry the patties over medium fire to make sure the inner part is well cooked. This recipe makes around 12 to 15 patties. Enjoy!

Note : These patties will also be great as a sandwich filling – instead of pork or beef burgers, garnish the sandwich with tomato and lettuce, and use the garlic-mayo spread.

You can also serve this with sweet and sour sauce, the recipe here, the one that I used in the Meatballs with Sweet and Sour Sauce.

Instead of forming them into patties, you may choose to form them into balls as well.

Fish Fillet with Tofu and Tausi (Black Beans)

This is my sister's specialty.  I would always prefer that she cook it instead of me.  Really, it taste different, the dish taste like it came out of a  Kitchen of  a Chinese Restaurant.  Thank you sis, for cooking me this wonderful dish!  Both healthy and filling...  Yum Yum!

Ingredients:

500g fish fillet (Cream Dori or labahita), cut 2 inches wide, 2 inches long

1 tbsp Worcestershire sauce, salt and pepper

200g tofu, cubed (or more)


1 cup cooking oil

3 cloves garlic, peeled/minced


2 small onions, sliced


2 tbsps all-purpose flour

2 tbsps cornstarch, diluted in ½ cup water

1 cup Button mushrooms, sliced

1 medium carrot, sliced

1 cup leeks, sliced

2 tablespoons black beans/tausi

1 tbsp soy sauce

1 cup water (or juice of canned mushroom)

2 tbsp Oyster Sauce


½ tbsp Sesame Oil

1 cup Young Corn (canned), sliced

Few slices of ginger (about a thumb)

Directions:
1. Marinate sliced fish fillet in Worcestershire sauce, salt and pepper for 30 minutes. Roll fillets in all-purpose flour, fry until slightly brown, set aside; Do the same to your tofu, set aside.

2. Mash black beans/tausi. Heat pan with cooking oil, saute garlic, onion, and then add tausi, sauté for 5 minutes, then add water (or liquid from the canned mushroom), let it simmer for 5 minutes. Then add carrots, young corn – stir for awhile, then the mushrooms and leeks. Add oyster sauce and sesame oil, ginger and the diluted cornstarch. Season to taste (add salt or soy sauce and if you want, a bit of sugar).

3. Then add the fried fish fillets and tofu into the sauce. Serve hot with rice.

Note : You can still add your other favorite vegetables like brocolli, sayote, and cauliflower

Happy cooking!