CRISPY TILAPIA TROPICALE

CRISPY TILAPIA TROPICALE is another dish that Tilapia or any fish lovers would enjoy. I personally love Tilapia especially when it is paksiw or fried. Those two fave Tilapia dishes always call for extra rice and ice cold soda. Now let's try this another dish.

Ingredients:

For the pineapple sweet-sour sauce
1/2 cup crushed pineapple,syrup included
1/4 cup water
2 tbsp sugar
1 tbsp banana ketchup
1 tsp soy sauce
1/2 tsp salt
3 tbsp vinegar
1 1/2 tbsp julienned carrots
1 1/2 tbsp julienned red bell pepper
1 1/2 tsp cornstarch, dissolved in 1 tbsp water

3 pieces tilapia, filleted and sliced into strips
salt and pepper
oil for deep-frying
leeks, sliced into strips for garnish

Procedure:

1. Make the pineapple sweet-sour sauce:
   Combine crushed pineapple, water, sugar, banana ketchup,
   soy sauce, salt, and vinegar. Bring to a boil then simmer for 5 to 6 minutes.
   Add carrots and red bell pepper and cook until slightly soft, about 1 minute.
   Add dissolved cornstarch and continue to cook until sauce is thick. Set aside.
2. Season tilapia strips with salt and pepper.
   Deep-fry a few pieces at a time until crispy and
   golden brown. drain on paper towels.
4. Arrange tilapia strips on a serving platter.
   Pour sauce on top and garnish with sliced leeks.

Tilapia In Rice, Congee Style

No need to fillet Tilapia on your own. You may use frozen tilapia fillets that are available in supermarkets.

Ingredients:

• 4 Tilapia fillets
• 2 teaspoons salt
• 2 teaspoons oil
• 1 small ginger, julienned
• 1 small onion, quartered
• 3 cups water
• 1 cup uncooked rice
• 10 whole peppercorns, crushed
• 1/2 cup sliced leeks
• 1 small cabbage, quartered
• 1 bunch Chinese lettuce, cut into 3-inch pieces
• fish sauce (patis) or salt and pepper to taste
• miso-tomato sauce

Procedure:

1. Season the fillets with 2 teaspoons salt. Set aside.
2. In a pan, heat the oil then saute ginger and onions. Add water, rice, and peppercorns. Bring to a boil.
3. Add the fish fillets. Bring to a quick second boil. When rice is cooked, turn off the heat.
4. Add leeks, cabbage, and Chinese lettuce. Season to taste.
5. Serve hot with miso-tomato sauce.

To make Miso-Tomato Sauce: In a small skillet, heat 1 teaspoon oil and saute 1 teaspoon finely minced garlic until transparent. Stir in 1/2 cup finely minced ripe tomatoes. Cook for a minute. Add 2 tablespoons miso; mash into the sauteed mixture using fork. Season with 1/2 teaspoon cider vinegar and some pepper. Bring to a boil then remove from heat.

LUMPIANG GALUNGGONG

You will need:

1    head garlic, crushed
2    large (150 g) onions, chopped
1/2 kilo galunggong, boiled then deboned
2    large (400 g) potatoes, finely chopped
1    large (200 g) carrot, finely chopped
1    can (237 g ) DEL MONTE Italian Style Spaghetti Sauce
1    tbsp raisins
1    pc egg, beaten
1/4 cup soy sauce
35  pcs large lumpia wrappers, each cut into 2

Here's how:

1. Sauté garlic, onions, galunggong, potatoes and carrots.
    Cook for 10 minutes. Add DEL MONTE Spaghetti Sauce,
    raisins, egg, soy sauce and pepper to taste.
    Simmer for 10 minutes. Drain.

2. Put one tablespoon of the sautéed mixture on each lumpia wrapper.
    Roll and seal edges with water.
    Deep fry until golden brown. Drain on paper towels.
    Serve with DEL MONTE Banana or Chili Ketchup.

DALAG WITH BAMBOO SHOOTS & YOUNG CORN

Dalag (mudfish) is readily available in my hometown's market and it is what we usually have in the table. Though we usually have Dalag, I am limited to a few dish that I know in preparing it. So this Dalag with Bamboo shoots and young corn is quite interesting to me. Can't wait to go home and prepare this Lasang Pinoy dish! 

Mga Sagkap:

2 kutsara Lady's Choice corn oil
1 kutsarita Bawang, pinitpit
1 piraso Sibuyas, hiniwang maliliit
1 tasa Mais na mura, ginadgad
8 tasa Tubig
2 piraso Knorr real chicken broth cubes
1 malaki Dalag, nilinis at hiniwang panghain
1 tasa Labong
1 tasa Patola, hiniwa
2 tasa Dahon ng saluyot

Paraan ng pagluluto:

1. Initin ang mantika at igisa ang bawang, sibuyas at ginadgad na mais.
2. Lagyan ng tubig at Knorr real chicken broth cubes. Hayaang kumulo hanggang sa lumambot ang mais.
3. Isama ang mga hiniwang dalag at labong. Takpan at lutuin pa ng 10 minuto.
4. Ihalo ang patola at dahon ng saluyot, habang hinahalo nang mahinay para madurog ang mga sangkap.
5. Lutuin pa nang 5 minuto at ihain nang mainit.

Fish Barbecue n' Chips

YOU WILL NEED:

• 1/4 kg fish slices (talakitok)
• 250 g potatoes, sliced
• 1/4+1/8 tsp iodized fine salt, (or 1 tsp iodized rock salt)
• 1/8 tsp pepper

MARINADE

• 1 pouch (90 g) DEL MONTE Filipino Style Tomato Sauce
• 3 cloves garlic, crushed
• 1/2 tsp minced ginger
• 1 tsp brown sugar
• 1/2 tsp calamansi juice

HERE'S HOW:
1. SEASON fish with salt and pepper. Combine with marinade. Marinate fish for 1 hour in the refrigerator. Pan- grill fish in 3 tbsp oil until cooked on both sides. Set aside. Reserve pan to cook potatoes later.

2. SEASON potatoes with 1/8 tsp salt. Deep-fry until cooked. Transfer to reserved pan, then stir to mix with the sauce. Serve with fish.