Garlic Cream Dory


Ingredients:
500 grams cream dory, sliced
1 thumb-sized ginger, sliced
salt and pepper to taste
1 bulb garlic, minced
chopped spring onions for garnishing

Sauce:
3 tablespoons light soy sauce
2 tablespoon oyster sauce
1 1/2 cups water
1 tablespoon brown sugar
1 tablespoon sesame oil

Procedures:
Part 1
1. Rub the fish with salt and pepper.
2. In a steamer, line with parchment paper so the fish won’t stick to the bottom.
3. Arrange fish then top with ginger then steam for 10 minutes or until cooked.

Part 2
1. In a pan, heat oil then saute garlic until light brown. Remove and set aside.

Part 3
1. In a sauce pan, combine the sauce ingredients then bring to boil and simmer until almost thicken. Turn off the heat.

Part 4
1. In a serving plate, arrange fish then pour the sauce on top then garnish with toasted garlic and spring onions. Serve with steamed rice.

Szechuan Chicken

Filipino Style Recipe: Szechuan Chicken is a popular chicken dish originate from China that has become popular in Filipino cuisine. The chicken coated in cornstarch and egg then fried until light brown. Cook in a spicy and pungency sauce together with vegetables and delicious spices.

Estimated time of preparation: 10 minutes
Estimated time of cooking: 15 minutes

Ingredients:
500 grams Chicken fillets, cut into serving pieces
2 tablespoons cornstarch
2 egg whites
2 cups broccoli, cut into pieces
1 green bell pepper, cut into cubed
5 cloves garlic, minced
1 onion, chopped
1 thumb-sized ginger, julienned
1/4 teaspoon sesame seeds (optional)
salt and pepper to taste
chopped spring onion and parsley for garnishing
vegetable oil for frying

Sauce:
1 tablespoon Worcestershire sauce
1 tablespoon sesame oil
1 tablespoon soy sauce
2 tablespoons vinegar
2 tablespoons brown sugar
1/4 teaspoon cayenne pepper
1/2 teaspoon dried chili flakes
1/4 teaspoon ginger powder

Procedures:
Part 1
1. In a bowl, combine cornstarch and egg white then whisk well.
2. Coat chicken into cornstarch mixture. Set aside.
3. In a pan, heat oil then fry coated chicken until light brown. Drain and set aside.

Part 2
1. Clean out the pan, heat 1 tablespoons vegetable oil then saute ginger, garlic, onion and sesame seeds.
2. Add broccoli and bell peppers then stir fry for a minute.
3. Add sauce mixture then simmer until vegetables are slightly cook.
4. Adjust seasoning according to taste then return the chicken.
5. Stir cook for another minute then turn off the heat.
6. Transfer to serving plate then garnish with parsley.

Fish Burger Patties

Filipino Style Recipe: Fish burger patty is consist of fish flakes mixed together with eggs, minced onions, breadcrumbs, Worcestershire sauce, parsley, salt and pepper. Flattened the mixture into a disc-like shape then fried or grilled until tender.

Estimated time of preparation and cooking: 30-40 minutes(plus refrigerating time)

Ingredients:
500 grams fish fillet (tuna, milkfish, etc)
1 onion, minced
1 egg, beaten
2 tablespoons water
1/4 cup bread crumbs
4 cloves garlic, minced
1/2 teaspoon Worcestershire sauce
3 tablespoons fresh parsley, chopped
1/2 teaspoon salt
1/4 teaspoon pepper

Procedures:
Part 1
1. In a pan, arrange fish then cover with water. Bring to boil and simmer until fish is tender. Drain and pat dry.
2. In a large bowl, place fish then mash with a fork into flakes.

Part 2
1. In a bowl, combine all the ingredients then mix thoroughly.
2. Divide the mixture into serving pieces. Roll the mixture into balls and flatten into 1/2 inch on an even surface.
3. In a tray with grease-proof paper, arrange patties then cover with plastic. Place in the fridge for at least 30 minutes.

Part 3
1. Fry or grill patties for 3-4 minutes each side or until color turn to brown.
2. Serve with mushroom gravy or with buns together with sliced tomato, lettuce, cucumber and onion rings.

Asian Style Steamed Cream Dory

Filipino Style Recipe: Asian Style Steamed Cream Dory is another simple and quick fish dish that consists of cream dory cooked in Asian sauce made of light soy sauce, oyster sauce, water, sugar, ginger and sesame oil.

Estimated time of preparation: 10 minutes
Estimated time of cooking: 15 minutes
Good for 2-3 persons

Ingredients:
500 grams cream dory, sliced
1 thumb-sized ginger, sliced
salt and pepper to taste
2 stalks onion leeks, sliced diagonally
2 pieces chili pepper, sliced

Sauce:
3 tablespoons light soy sauce
1 tablespoon oyster sauce
2 cups water
2 tablespoons brown sugar
1 teaspoon grated ginger
1 tablespoon sesame oil

Procedures:
Part 1
1. Rub the fish with salt and pepper.
2. In a steamer, line with parchment paper so the fish won’t stick to the bottom.
3. Arrange fish then top with ginger then steam for 10 minutes or until cooked.

Part 2
1. In a sauce pan, combine the sauce ingredients then bring to boil.
2. Add onion leeks and chili pepper. Turn off the heat.

Part 3
1. In a serving plate, arrange fish then pour the sauce on top then garnish with remaining onion leeks. Serve with steamed rice.

Chicken Kung Pao

Filipino Style Recipe: Chicken Kung Pao is a popular Chinese dish made from chicken fillet, peanut, and dried chili cooked in a rich sauce with hints of Asian spices. This recipe is easy and simple but mouth-watering chicken dish.

Ingredients:
300 grams chicken fillet, cut into serving pieces
1/4 cup peanut, unsalted
1 thumb-sized ginger, cut into strips
5 cloves garlic, minced
1 onion, chopped
1 small-sized red bell pepper, diced
2 tablespoons spring onion, chopped
1/2 cup onion leeks, sliced diagonally
3 pieces dried chili(optional)
salt and pepper to taste
2 tablespoons sesame oil

Sauce Mixture:
1/2 cup chicken broth
3 tablespoons oyster sauce
2 tablespoons soy sauce
1/2 teaspoon cornstarch
sugar

Procedures:
Part 1
1. In a bowl, combine sauce mixture until well blended.

Part 2
1. In a pan, heat oil then stir fry chicken until well-browned.
2. Add peanut then stir fry, add ginger, garlic, and onion.
3. Add bell pepper then continue sauteing for a few seconds.
4. Add sauce mixture then cover and simmer until thickens.
5. Add dried chili and onion leeks then adjust seasoning according to taste.
6. Transfer to serving bowl then sprinkle with spring onion. Serve immediately. sugar

Kinilaw na Dilis

Filipino Style Recipe: kinilaw na dilis is another variety of raw fish salad made of fresh anchovies fillet mixed with vinegar, chili, onion, ginger, calamansi juice, salt and pepper. This dish is another Filipino delicacy and usually served as appetizer or pulutan. Make sure it is fresh because the taste of kinilaw is depends on the freshness of the fish.

Estimated time of preparation: 15 minutes(plus chilling time)

Ingredients:
1/2 kilo anchovies(dilis)
6 tablespoons calamansi or lime juice
1 large white onion, chopped
3 tablespoons minced ginger
1 red bell pepper, slice thinly
3 pieces red or green chili(siling labuyo), chopped(optional)
spring onion for garnishing(optional)
1/4 tablespoon sugar(optional)
1/2 cup vinegar for washing
salt and pepper to taste

Procedures:
Part 1
1. Remove the heads of the fish then split the body into two and discard the bones and innards.
2. Repeat the procedure for the remaining fish then rinse and drain.

Part 2
1. In a bowl, combine fish fillet and vinegar then mix. Let stand for 5 minutes then drain vinegar.
2. Add the remaining ingredients then mix well.
3. Cover and refrigerate for 30 minutes. Serve chilled.

Cream Dory in Sweet Soy Sauce

Filipino Style Recipe: Cream dory in sweet soy sauce is another simple and quick fish dish that consists of cream dory cooked in sweet soy sauce made of soy sauce, oyster sauce, cornstarch and sugar. This can be serve together with steamed rice.

Estimated time of preparation: 10 minutes
Estimated time of cooking: 10 minutes
Good for 2-3 persons

Ingredients:
1/2 kilo cream dory, cut into cubes
1/4 cup soy sauce
3 tablespoons oyster sauce
3 cloves garlic, minced
1 onion, chopped
1 thumb-sized ginger, grated
1/2 cup water
2 tablespoons brown sugar
1/2 teaspoon cornstarch(dissolved in 1/4 cup water)
1/4 teaspoon dried chili flakes
1/4 teaspoon ginger powder
salt and pepper to taste
chopped spring onions for garnishing

Procedures:
Part 1
1. In a pan, arrange fish and ginger then pour enough water. Bring to boil for 5 minutes. Drain and set aside.

Part 2
1. In a sauce pan, heat oil then saute garlic and onion.
2. Pour soy sauce, oyster sauce, water and sugar then bring to boil.
3. Add fish then simmer for 5 minutes.
4. Add dissolved cornstarch then bring to boil while keep stirring.
5. Add ginger powder, chili flakes then adjust seasoning with salt and pepper.
6. Transfer to serving plate then sprinkle with spring onions. Serve hot!

Baked Pesto Cream Dory

Filipino Style Recipe: baked pesto cream dory is another simple and easy dish. This dish is consists of dory fillets baked in a blend of pesto sauce, oyster sauce, and cayenne pepper.

Estimated time of preparation: 15 minutes
Estimated time of cooking: 15 minutes
Good for 2-3 persons

Ingredients:
700 grams cream dory, cut into 4 pieces
1 pack pesto sauce mix(dissolved in 1/4 cup water)
2 tablespoons oyster sauce
1/2 teaspoon cayenne pepper
1/2 teaspoon dried rosemary(optional)
2 tablespoons olive oil
salt and pepper to taste

Procedures:
1. In a bowl, combine oyster sauce, cayenne pepper, rosemary, pesto sauce, salt and pepper then mix until well blended.
2. In a baking pan, lined with aluminum foil then grease with olive oil.
3. Arrange fish fillet then spread pesto mixture until well coated.
4. Bake in a preheat oven over 300 degrees Fahrenheit for 15-20 minutes.
5. Transfer to serving plate then serve with your favorite dipping sauce.

Fish Menudo(Maya-Maya)

Filipino Style Recipe: fish menudo(maya-maya) is another variety of mouth-watering tomato-based dish. Fish should be boiled in vinegar with salt to get rid the fishy smell and taste. Then drained and cooked in tomato sauce together with potatoes, carrots and other vegetables.

Estimated time of preparation: 15 minutes
Estimated time of cooking: 30 minutes
Good for 3-4 persons

Ingredients:
3/4 kilo snapper fillets(maya-maya), cleaned and cut into cubes
2 potatoes, cut into cubes
1 carrot, cut into cubes
5 cloves garlic, minced
1 onion, chopped
1 thumb-sized ginger, minced
1 green bell pepper, diced
2 cups tomato sauce
1 cup water
2 bay leaves(optional)
3 pieces calamansi, juice
3 tablespoons soy sauce
5 tablespoons cooking oil
a dash of dried chili flakes
salt and pepper to taste

Procedures:
Part 1
1. In a casserole, arrange fish then add 1/4 cup vinegar, 1/2 water and salt then bring to boil. Drain and set aside.(This will help to get rid the fishy smell and taste of the fish).

Part 2
2. In a large pot, heat cooking oil and fry potatoes and carrots until light brown. Drain and set aside.

Part 3
1. In the same pot, reduce oil then saute ginger, garlic and onion.
2. Add fish then continue sauteing for 2 minutes. Stir occasionally.
3. Pour tomato sauce, water, soy sauce and calamansi juice then simmer for 3 minutes.
4. Add potatoes, carrots, bell pepper and bay leaves then simmer for another 5 minutes or until almost cook.
5. Adjust seasoning with dried chili flakes, salt and pepper according to taste.
6. Remove from heat then transfer to serving bowl.Serve immediately with steamed rice.

Cream Dory and Pechay in Oyster Sauce

Filipino Style Recipe: Cream dory and pechay in oyster sauce is a simple and quick fish dish that consists of cream dory and pechay cooked together in oyster sauce, soy sauce and other seasonings.

Estimated time of preparation: 10 minutes
Estimated time of cooking: 10 minutes
Good for 2-3 persons

Ingredients:
1/2 kilo cream dory fillet, cut into serving pieces
a bunch of pechay, trimmed
3 tablespoons soy sauce
4 tablespoons oyster sauce
1 thumb-sized ginger, julienned
a dash of dried chili flakes
2 stalks of onion leeks, chopped
1/4 cup water
1 tablespoons sesame oil
salt and pepper to taste

Procedures:
1. In a sauce pan, arrange some pechay then place cream dory on top.
2. Add the rest of the ingredients then top with remaining pechay.
3. Cover and simmer in a low heat for 5 minutes then adjust seasoning according to taste.
4. Simmer for another 3 minutes then remove from heat. Serve immediately with steamed rice.