Fish Afritada 2.0

Ingredients:
1 tbsp calamansi (philippine lemon) juice
300 g gresh tuna, deboned and cut into chunks (10 pcs)
1/4 cup all-purpose flour
2 small potatoes, cut into chunks
1 small carrot, cut into chunks
1 pouch (200 g) menudo-estofado and afritada recipe sauce
100 g baguio beans, sliced diagonally
1 medium red bell pepper, cut into strips


Directions:
1. Sprinkle fish with calamansi juice, 1/4 tsp iodized salt (or 1/4 tbsp rock salt) and 1/4 tsp pepper. Dredge in flour and fry until golden brown. Set aside.
2. Simmer potatoes and carrot in 1 to 1 1/3 cups water with 1/2 tsp iodized salt (or 1/2 tbsp rock salt) for 5 minutes.
3. Add recipe sauce. Simmer fro 10 minutes. Add remaining ingredients and fish. Simmer for another 5 minutes.

Notes:
Makes 5 servings.
Excellent source of Niacin - promotes normal digestion and healthy skin


Source: Del Monte Kitchenomics

Atlantic Adventure - Dish

Fish
Ingredients:
400 grams fish fillet
4 pieces calamansi (philippine lemon)
salt and pper
8 bacon slices
1 tbsp parsley or basil, chopped


Directions:
1. Marinate the fish with calamansi, parsley, salt and pepper.
2. Wrap the fish with bacon.
3. Pan fry fish and finish cooking in the oven for 5 minutes.


Sauce for Fish - Cream Sauce
Ingredients:
1 cup milk
1 tbsp butter
1 piece onion
1 piece bay leaf
1 cube chicken bouillon
1 tsp flour
2 tbsp cream
100 grams peas, blanched; basil or parsley - substitute for peas
parmesan cheese (optional)
salt and pepper


Directions:
1. Saute onion in butter and add bayleaf
2. Add chicken bouillon, milk and flour, stirring until well blended.
3. Add cream to thicken the sauce.
4. Season with salt and pepper.
5. Add the peas and puree.
6. Sprinkle with parmesan cheese.


Vegetable Dish: Ratatouille
Ingredients:
2 small eggplants, diced and sliced
1 each red and green bell pepper
1 medium onion
1 tbsp garlic, chopped
salt and pepper
1 tbsp oil or butter
1 tbsp tomato paste


Directions:
1. Saute the garlic and onion.
2. Add the bell pepper and eggplants.
3. Add the tomato paste.
4. Cook in medium heat or until the vegetables are cooked.


Starch: Pan Fry Potato
Ingredients:
2 small potatoes, sliced and blanched
2 tbsp butter


Directions:
1. Pan fry the potatoes in butter. Add salt and pepper.


Mango Sauce
Ingredients:
2 tbsp mango, finely chopped
1 tbsp red bell pepper, finely chopped
1 tbsp green bell pepper, finely chopped


Directions:
1. Mix thoroughly.

Makes 2 servings.
Suggestions for Plate Presentation:
1. Arrange the cooked potatoes ont he plate.
2. Put the ratatouille on the potatoes.
3. Put the fish on the vegetables.
4. Top the fish with the creamed sauce and the mango mixture.


Source: Alaska

Sarciadong Isda

Ingredients:
1/4 cup oil
1/2 kg dalagang bukid
1 pc chopped onions
3 pcs sliced tomatoes
2 cups water
2 cubes fish broth cubes
1 tbsp cornstarch, mixed with
1/2 tbsp water
2 pcs chopped hard-boiled eggs


Directions:
1. Pour oil in pan and fry fish.
2. Use same pan to saute onions and tomatoes.
3. Pour water, boil and simmer. Drop fish broth cubes.
4. Sprinkle cornstarch to water.
5. Add fried fish and chopped eggs.


Makes 5 servings.

Source: Knorr

Fish Kilawin

Ingredients:
1 medium (200 g) radish, pared and sliced thinly
1 large (600 g) dalagang bukid (or any lean fish), filleted and cut into cubes
2/3 cup vinegar
1 large (100 g) red onion, chopped
2 siling haba (green chili pepper), seeded and sliced
1 tbsp minced ginger
2 stalks green onions, chopped
1 red bell pepper, chopped
1 siling labuyo (red chili), seeded and chopped


Directions:
1. Rinse and squeeze radish. Set aside. Soak fish in 1/3 cup vinegar for 30 minutes. Drain.
2. Add the remaining vinegar and the rest of the ingredients. Season with 2/3 tsp iodized salt (or 2 tsp rock salt) and 1 tsp sugar. Mix thoroughly, then chill for 1 hour or until ready to serve.

Makes 6 servings.
Rich in Vitamin C - helps fight common infections.


Source: Del Monte Kitchenomics

Bangus en Tocho

Ingredients:
1 medium bangus (milkfish), approximately 1/2 kg, cleaned and sliced into 6 pieces
3 cloves garlic, crushed
1 medium onion, sliced
1 tbsp ginger strips
1 can (140 g) tomato sauce
1 cup water
1 cube (65 g) tahure, liquid removed
1 square (70 g) tofu
2 stalks kinchai, cut into 1" long pieces


Directions:
1. Sprinkle bangus slices with 1/2 tsp rock salt. Fry until golden brown. Set aside.
2. Saute garlic, onion and ginger. Add tomato sauce and water. Stir.
3. Mash tahure and tofu into smaller pieces. Add to the sauce. Simmer for 10 minutes. Add fried bangus. Simmer for another 5 minutes. Add kinchai.

Makes 6 servings.
Excellent source of Lysine - promotes growth in the young.


Source: Del Monte Kitchenomics

Hawaiian Escabeche

Ingredients:
1/2 kg (about 1 whole) labahita, fried
1 can (234 g) fresh cut crushed pineapple
1 tsp crushed garlic
1 pc small onion, sliced thinly
1 tbsp ginger strips
1/2 cup (45 g) carrot strips
1 pc small red bell pepper, cut into strips
1 pc medium green bell pepper, cut into strips
2 tbsp soy sauce
1/2 tsp cornstarch, dissolved in 1 tsp water
1 tsp brown sugar


Directions:
1. Saute garlic, onion and ginger. Add carrots and bell peppers. Cook until tender. Season with 1 tsp iodized fine salt (or 1 tbsp iodized rock salt), soy sauce, sugar and 1/4 tsp pepper.
2. Add fresh cut crushed pineapple and simmer for 10 minutes. Add cornstarch mixture. Simmer for another 2 minutes.
3. Arrange fried fish on a platter and pour sauce on top. Serve while hot.

Makes 6 servings.
Rich in Vitamin B1 - prevents beri-beri.


Source: Del Monte Kitchenomics

Tinapa Fried Rice

Ingredients:
1 pc egg, cooked as omelette, then cut into strips
4 pc medium tinapa, fried and flaked into large pieces
8 cloves garlic, crushed
1 pc medium onion, sliced
1 pc small carrot, cut into small cubes
1 pc chicken bouillon cube, crumbled
1 pouch (250 g) tomato sauce
6 cups cooked rice
1/2 cup cooked or frozen green peas
4 stalks green onions, chopped


Directions:
1. Saute garlic, onion, carrot and bouillon cube for 3 minutes.
2. Add tomato sauce. Cover and simmer over low heat for 5 minutes.
3. Add rice, peas and 1/2 tsp iodized fine salt (or 1/2 tbsp iodized rock salt).
4. Blend well. Stir in tinapa, egg and green onions.

Makes 5 servings.
Rich in Vitamin A - for good eyesight


Source: Del Monte Kitchenomics

Sweet and Spicy Tuna Spaghetti

Ingredients:
1 pack (200 g) Knorr Royal Spaghetti, cooked per package directions
1 can (315 g) Filipino Style Spaghetti Sauce
50 g tuna in brine, drained
1 pc onion (small), chopped
5 cloves garlic, minced
1 tsp Knorr Original Liquid Seasoning
1 tsp salt
1 tsp hot sauce (adjust to preferred level of spiciness)
1 tbsp cooking oil


Direction:
1. In a pan, saute garlic and onion. Add tuna, salt, Knorr Liquid Seasoning Original and hot sauce.
2. Pour in spaghetti sauce and stir.
3. Simmer for 2-5 minutes and pour over cooked spaghetti. You can also add mushrooms and serve with grated cheese on top.

Makes 4-6 servings.


Source: Knorr

Lapu-Lapu Spinach Rolls

Ingredients:
1 kg lapu-lapu fillet, thinly sliced lengthwise into 8
1/2 cup calamansi (philippine lemon) juice
2 cloves garlic, crushed
1 tsp butter
1 cup spinach leaves, washed
2 tsp flour
1/2 cup evaporated milk

Sauce:
1/2 cup Lady's Choice Sandwich Spread
1/2 cup sour cream
1 tsp lemon juice
1/2 tsp mustard
1/2 tsp lemon peel, grated
dash of cayenne pepper


Directions:
1. In a small bowl, whisk to combine lemon juice, garlic, black pepper and salt. Brush each fillet with mixture. Set aside.
2. Stir-fry in 1 tsp butter, spinach. Add flour and evaporated milk. Cook over medium heat, stirring constantly until sauce thickens. Season with just enough salt and pepper.
3. Top each fillet with 1 tbsp of spinach mixture. Roll up fillets and secure with wooden toothpicks, place rolls in a lightly oiled, shallow ovenproof dish and bake in medium fire for 15-20 minutes.
4. Make sauce by combining all ingredients in a bowl. Top sauce over fish fillets and bake or 5 more minutes, or until golden brown.

Makes 8 servings.


Source: Lady's Choice

Huevo Con Atun (Hard Boiled Eggs with Tuna Stuffing)

Ingredients:
4 pcs hard boiled eggs, shells removed
100 g tuna flakes
4 tbsp mayonnaise
salt and pepper to taste


Directions:
1. Carefully cut the eggs in half horizontally. Set aside. In a bowl, combine tuna flakes, mayonnaise, salt and pepper and blend well. Top the lower part of the cut egg with a spoonful of tuna-mayo mixture and mold to shape like a whole egg.
2. Top with the upper half of the cut egg and chill till ready to serve. Garnish just before serving.


Source: Mega Magazine

Bangus in Tausi

Ingredients:
1 pc bangus (about 35 g), cut into a butterfly fillet or daing-style
1 pack Lee Kum Kee Sauce for Black Bean Chicken
1 shallot, sliced
2 slices, ginger
chopped spring onions


Directions:
1. Place the fish on a plate or baking dish. Top with the shallots, ginger and a tablespoon of black bean sauce.
2. Put in the steamer and cook until done, about 10-15 minutes. Before serving, top with spring onions.

Another way to prepare this is to fry the fish until it's done then to top it with the bean sauce previously cooked with the shallots and ginger.
Preparation time: 10-20 minutes
Cooking time: 15-25 minutes
Makes 4-6 servings


Source: Good Housekeeping

Sweet and Sour Pork with Pineapple

Ingredients:
1/2 kg pork cubes
1 pack McCormick Season 'n Fry Porkchop Coating Mix (original or garlic)
oil for frying
1 bottle McCormick Garlic Chili sauce
1 small can pineapple tidbits
1 red bell pepper, cut into strips
1 carrot, sliced


Directions:
1. Coat the pork cubes with the breading mix. Fry until brown.
2. In a saucepan, combine the remaining ingredients. Add the cooked pork. Bring to a boil then simmer until the sauce thickens slightly.

You can also substitute fish or chicken for this recipe.
You can also do this recipe using McCormick's Sweet and Sour Sauce
Preparation time: 10-20 minutes
Cooking time: 15-25 minutes
Makes 4-6 servings


Source: Good Housekeeping

Fish Mechado #2

Ingredients:
1/2 kg fish fillet (lapu-lapu or labahita), whole
1 tbsp calamansi (phil lemon) juice
1/2 tsp salt
dash of pepper
1/4 cup cornstarch
1/4 cup oil
1 small carrot, cubed
2 medium potatoes, cubed
1 onion, sliced
1 pouch (200 g) mechado-caldereta sauce
1/2 cup green beans, sliced
salt and pepper to taste


Directions:
1. Marinate fish fillet in calamansi juice, salt and pepper for 15 minutes.
2. Coat with cornstarch then brown in hot oil. Set aside.
3. In a saucepan, cook carrots and potatoes in 1 cup water until tender. Add mechado sauce. Simmer for 1 minutes then add the cooked fish, onion and green beans. Simmer for 5 minutes more. Season with salt and pepper if needed.
Preparation time: 10-20 minutes
Cooking time: 15-25 minutes
Makes 4-6 servings


Source: Good Housekeeping

Sauteed Lapu-Lapu and Broccoli

Ingredients:
1/2 kg lapu-lapu fillet, cubed
2 tsp rice wine
2 tsp sesame oil
2 tbsp cornstarch
2 tsp oil
2 tsp ginger, chopped
1 carrot, cubed
1 head broccoli, cut into florets
1/4 cup Lee Kum Kee Chicken Marinade


Directions:
1. Marinate the fish cubes in a mixture of rice wine, sesame oil, and cornstarch for a few minutes.
2. Heat the oil then saute the ginger. Add the marinated fish cubes and cook until lightly browned.
3. Add the remaining ingredients and cook until vegetables are done.

You can also use chicken marinade for fish.
Preparation time: 10-20 minutes
Cooking time: 15-25 minutes
Makes 4-6 servings


Source: Good Housekeeping

Pinasubuhan na Isda

Ingredients:
2 L water
2 pcs onion (quartered 150 g)
2 pcs eggplant, cut to pieces (150 g)
10 pcs red finger pepper
1 sachet (40 g) Knorr Tamarind Soup Base
1 kg fish heads, cut to pieces
10 pcs crushed garlic (20 g)
1 bundle sitaw
1 pc Knorr Fish Broth Cube


Directions:
1. Put water, Knorr Fish Broth Cube, fish heads, onion, garlic, eggplant, finger pepper and sitaw in a casserole. Bring to a boil, cover and lower the heat. Simmer for 5 minutes.
2. Add Knorr Tamarind Soup Base and simmer for another 5 minutes, put in a bowl and serve.

Makes 10 servings.


Source: Knorr

Sinigang na Tanguegue

Ingredients:
2 L water
2 pcs onions, cut to quarters (200 g)
1 pc radish, peeled and sliced (200 g)
2 pcs eggplant, cut to pieces (150 g)
1 kg tanguegue
1 pc tomato
1 bundle kangkong, pickled
1 bundle sitaw (long beans)
10 pcs red finger pepper
1 sachet Knorr Tamarind Soup Base


Directions:
1. Put water, onion and tomato in a casserole, and bring to a boil. Cover, lower the heat and simmer for 30 minutes.
2. Add the tanguegue, radish, sitaw, kangkong stalks, and eggplant and simmer again for about 10 minutes.
3. Add the kangkong leaves and simmer for 1 minute. Then add Knorr Tamarind Soup Base.
4. Simmer for another minute, put in a bowl and serve.

Makes 10 portions.


Source: Knorr

Steamed Fish

Ingredients:
6 cups water
3 pcs bay leaf
1 tbsp minced ginger
1 pc lapu-lapu, about 1/2 kg
1/4 cup minced spring onions
2 tbsp sesame oil
1/4 cup Maggi Savor Classic


Directions:
1. Boil water and bay leaf in the bottom pan of a steamer.
2. Rub ginger on lapu-lapu and leave it there.
3. Steam for 10 minutes or until done.
4. In a platter put steamed fish and sprinkle spring onions on top.
5. In a frying pan heat sesame oil and pour in Maggi Savor, simmer for 3 minutes.
6. Pour on steamed fish and serve right away.

Preparation time: 5 minutes
Cooking time: 15 minutes
Makes 6 servings.


Source: Maggi

Steamed Lapu-Lapu with Mayonnaise

Ingredients:
1 large size lapu-lapu, approximately 1 1/2 kg whole, cleaned and scaled
1 L water
28 g Maggi Magic Sarap
1 cup leeks, sliced
1/4 cup ginger, sliced
1 teaspoon salt

Garnish:
2 cups mayonanise
salt and pepper to taste
1/2 cup red bell pepper, minced
1/2 cup green bell pepper, minced
1/2 cup carrots, minced
1/4 cup picke relish
3 eggs, boiled and chopped
1/2 cup pineapple, crushed


Directions:
1. Boil lapu-lapu in water with Maggi Magic Sarap, leeks, ginger and salt. Cook for approximately 10 minutes on each side. Do not overcook. Remove cooked fish fromt he stock.
2. Set aside cooked fish at room temperature until cold then keep in the chiller for at least one hour.
3. Remove skin of fish. Spread with mayonnaise on both sides and sprinkle with salt and pepper.
4. Arrange choices of garnish combination on top of fish. Serve immediately.

Makes 8-10 servings.
Preparation time: 30 minutes plus 1 hour to refrigerate fish
Cooking time: 30 minutes


Source: Maggi

Tuna Spring Salad

Ingredients:
2 cups green and red seedless grapes
1 cup mandarin orange segments
1/2 cup walnut halves
1 cup pineapple tidbits, drained well
2 (184 g) cans tuna chunks in water, drained
1 cup natural yoghurt
2 tsp lemon juice
1/4 cup honey


Directions:
1. In a large clean bowl, combine first 5 ingredients. Set aside.
2. Mix together yoghurt, lemon and honey. Toss into the salad mixture.
3. Chill well before serving.

Makes 8-10 servings.


Source: Century Tuna

Tuna Risotto in White Wine

Ingredients:
2 tbsp olive oil
1/2 cup onion, chopped
1 1/4 cup uncooked rice
1 cup white wine
2 cups chicken stock
1 (184 g) tuna chunks in vegetable oil
1/4 cup corn kernels
1/4 cup red and green bell pepper, sliced
2 tbsp butter
1/4 cup grated Parmesan cheese
1 tsp salt
1/4 tsp freshly ground pepper
1/4 cup chopped parsley


Directions:
1. Heat olive oil in a large, heavy bottom skillet. Saute onions with rice.
2. Pour in white wine and cook, stirring occasionally until wine is reduced and absorbed by the rice.
3. Add chicken stock and let cook until rice has absorbed the liquid and tender to the bite.
4. Stir in tuna, corn, bell pepper, butter and parmesan cheese. Season with salt and pepper. Add parsley and stir before removing from heat. Serve warm.


Source: Century Tuna