1 Boneless Bangus
1/2 cup Datu Puti Soy Sauce
5 pcs Kalamansi
5 cloves garlic minced
Squeeze the juice of 5 Kalamansi juice and combine with the soysauce. Add the garlic to the bangus scatter all over. Pour the kalamansi-soysauce mix to the bangus and marinate for 5 hours. Add black pepper as desired. Bake for 20 mins at 220 degrees celsius.
1/2 kilo boiled pork cubes
1 tbsp oil
2 cloves garlic minced
1 onion sliced
1 tbsp ginger sliced thinly
1 bay leaf
5 tbsps black beans
4 tbsps Datu Puti Soy Sauce
Boil pork cubes until tender. Saute garlic , ginger and onion in oil. Add the pork cubes and continue stirring until oil comes out. Add the black beans, soy sauce and bay leaves. Cook for 10 mins with occasional stirring. Add salt and pepper as desired.
If you want to have a salty dish, you may add the liquid of the black beans as desired.
3 to 5 pieces thinly sliced tenderloin
1/2 cup dry bread crumbs
1 teaspoon sugar
1/2 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon salt
4 teaspoons vegetable oil
1 large egg white, lightly beaten
4 teaspoons cornstarch
Preheat oven to 200 Degrees Celsius. Coat a baking sheet with cooking spray.
Mix breadcrumbs, sugar, paprika, onion powder and salt in a shallow dish. Drizzle with oil and mash with a fork until the oil is thoroughly incorporated. Lightly beat egg white with a fork in another shallow dish. Sprinkle cornstarch over the pork slices and pat to coat evenly on both sides. Dip the pork into the egg, then press into the breading mixture until evenly coated on both sides. (Discard leftover mixture.)
Place the pork on the prepared baking sheet. Bake until just barely pink in the center.
Vanilla to taste
1. Mix all the ingredients in a bowl and stir slowly.
2. Pour on prepared pans with caramelized sugar in it.
3. Cook the leche flan using a double boiler.
4. It will cook approximately 30 to 45 mins.
5. Once cooked, let cool for awhile and invert on a serving plate
Here’s a good way of caramelizing the sugar.
1/2 cup soya sauce
1/4 cup bottled cold water
1 teaspoon garlic salt
2 tablespoons dark brown sugar
6 x 8 oz salmon fillets with skin
To make the sauce mix all the ingredients for the sauce together.
Place on low heat to dissolve the sugar. Next, set aside to cool.
Pour sauce over salmon pieces to marinate them. Best if you marinate them for approximately 30 minutes before cooking.
Heat grilling pan or a non-stick frying pan. Brush the pan with some olive oil. Make certain that the pan is very hot.
Season fish on each side with salt and pepper, to taste. Make sure to keep marinade for when you grill fish.
Place the salmon skin down in the pan. Cook for 4 to 5 minutes on each side, basting continuously with sauce.
This is a new recipe that i saw that is very simple:
2-3 eggplants sliced in rings
salt and pepper to taste
1 egg beaten
- Put salt and pepper to the eggplant.
- Dip in flour.
- Dip in egg.
- Dip in breadcrumbs.
- Fry on both sides until golden brown.
- Serve with a Marinara Sauce if you like.