My Festive Viand for Breakfast

It's been a wile that I have not eaten fried tilapia, today I'm really craving for it, so I went to the market and bought some really fresh Tilapia. After cooking I paired it with salted egg and tomatoes. Fantastic!

Ingredients:
3 pieces medium size Tilapia ( Cleaned)
 1 tablespoons calamansi or lime juice
salt and pepper to taste

Procedure:
1. Sprinkle the fish with calamansi or lime juice, then salt and pepper and set aside.
2. Heat the oil until ready for frying then put the tilapia and fry it until golden brown, serve with anything you want and enjoy it with your loved ones. :-). 

Escabecheng Bulad

Bulad is a Visayan term for dried fish, this recipe is very common among Visayans. Simple but very palatable.


Ingredients:
1 big fried dried fish ( bulad)
2 big tomato
3 cloves garlic
2 tablespoons ginger (strips)
1 onion
1/2 cup water
1 tablespoons vinegar
2 teaspoons sugar
pepper to taste

Procedure:
1. Saute the garlic, ginger, tomato and onion.
2. Add the water, sugar, vinegar and pepper then allow to boil and simmer for 3 minutes over medium heat.
3. Put the fried dried fish in a serving platter then pour the sauce and serve.


You can thicken the sauce with a little corn starch.

Pesang Bangus

A light fish flavored soup that will keep you satisfied. :-)

Ingredients for 4 servings:

1 medium size Bangus ( cleaned and sliced into 4)

1/2 kilo cabbage

3 cloves garlic

1  onion

thumb size ginger ( strips)

1/2 teaspoon peppercorns ( pamintang buo)

1/4 cup fish sauce (patis)

4 cups water ( add if needed)

Procedure:

1. Saute the garlic, ginger and onion, then add the water, peppercorns and fish sauce,  bring to a boil, when boiling add the fish and continue to boil until cooked.

2. Add the cabbage then simmer for 2 minutes, add salt if necessary then simmer until done

3. Serve it hot and enjoy. 

Ginataang Dalag

Dalag or mudfish is one of the most common fishes in the Philippines. It is yummy with coconut milk specially when the coconut milk is really thick like this one :-).

Ingredients
1 kilo mudfish (dalag) 
3 cloves garlic ( crushed)
thumb size ginger ( sliced)
1 onion ( sliced)
2 cups coconut milk
2 tablespoons fish sauce ( patis)
1 bunch of pechay
1/4 teaspoon ground pepper
salt to taste

Procedure:
1. Sauté the  ginger, garlic and onion, then add 1 cup coconut milk, fish sauce and ground pepper then bring to a boil and simmer for a minute.
2. Add the fish then simmer until cook, add the pechay and salt to taste then simmer for a minute, lastly add the rest of the coconut milk, once simmering turn off the heat.
3. Serve with love :-).

Fried Mudfish (Pritong Dalag)

Fresh from the fish pond that's why it tastes so good! "Mudfish is common in freshwater plains, where it migrates from rivers and lakes into flooded fields, returning to the permanent water bodies in the dry season, where it survives by burrowing in the mud".

Source: http://en.wikipedia.org/wiki/Channa_striata


Ingredients:
2 mudfish (dalag) cleaned
2 calamansi
salt and pepper to taste

Procedure:
1. Sprinkle the mudfish with calamansi,  salt and pepper then  deep fry until golden brown.
2. Serve it hot.

Homemade Sweet and Sour Bangus

You might wonder why my sweet and sour is so plain, no carrots and bell pepper , it's because I cooked this when my friends visited me and one of them requested not to put those veggies so that she can eat because of health reasons, you can put some veggies if you will cook this recipe.

Ingredients:
1 kilo Bangus ( fried)
1/2 cup vinegar
1/4 cup sugar
thumb size ginger ( strips)
1 tablespoon soy sauce
3 cloves garlic
1 small size onion
3/4 cup water
1 teaspoon cornstarch dissolved in 1/4 cup water


Procedure:
1. Saute ginger and garlic then put the onion and continue sauteeing. 
2. Put vinegar, soy sauce and sugar,  let simmer, then add the water and let it boil, then add the fried fish and simmer for 2 minutes.
3. Add the cornstarch mixture, stirring well until it boils then simmer for a minute, add salt and pepper to taste, simmer for a minute and turn off the heat. 
4. Serve it hot with rice :)