Crispy Fish Fillets

“Even people who aren’t sure if they love fish will love these crunchy fillets! Quick and easy!”

Ingredients

Directions

  • Preparation time 10 m

  • Cook 10 m

  • Ready In 20 m

  1. In a shallow dish, whisk together the egg, mustard, and salt; set aside. Place the potato flakes in another shallow dish.
  2. Heat oil in a large heavy skillet over medium-high heat.
  3. Dip fish fillets in the egg mixture. Dredge the fillets in the potato flakes, making sure to completely coat the fish. For extra crispy, dip into egg and potato flakes again.
  4. Fry fish fillets in oil for 3 to 4 minutes on each side, or until golden brown.

 

Tempura

Tempura is one of the popular Japanese dishes. If you are going to a Japanese restaurant, you have probably ordered it many times. I guess many people think tempura is quite difficult to cook, especially to make crispy batter. But you can make Tempura batter just from ingredients in your pantry. Tempura is very good for parties, because of the tasty colourful looking, it is easy to pick and you can chose any tempura sauce depending on individual taste. In addition, it needs very quick cooking time. Some of the sea food tempura just needs to fry for half a minute. Also, you can use tempura for Tempura Udon (wheat noodles), Tempura Soba (buckwheat noodles), Tempura Sushi and Tempura Don (sweet sauce tempura on rice).

1. Tempura ingredients:

  • Plain flour: 100g (1Cup) *
  • Egg: 1
  • Cold water: 200cc (1Cup) *
  • Baking Soda: 1 tea spoon
  • Potato Starch: 2 table spoon
  • Your choice of vegetables, sea foods and mushrooms such as potato, sweet potato, aubergine (eggplant), zucchini (courgette), onion, capsicum (paprika), pumpkin, green beans, carrot, okura, asparagus, prawn, white fish and squid.
  • Oil (Natane oil, sunflower, corn or canola oil)

*1cup =200cc

2. Make Tempura batter

  1. Mix Plain flour, baking soda and potato starch together.  And then sift mixed flour as preparation.
  2. Crack an egg into the bowl and beat it roughly. Add the cold water and mix them.
  3. Put 1/3 mixed flour in to egg mixture and gently mix. Long cooking chop sticks are the best utensil for mixing tempura batter. If you do not have them, use a fork instead.
  4. Then add an additional 1/3 flour and mix.
  5. And finally add the last 1/3 flour and mix.
  6. Important: Lumps in the flour is completely fine.  Do not mix it too much as you will get a lot of gluten which makes it heavy and un-crispy tempura batter.

Prepare ingredients

Use the freshest ingredients you can find and cut them into pieces of same size to avoid an uneven cook.

Root vegetables (potato, carrot, sweet potato) and pumpkins are sliced 1cm.

Prawn‘s preparation

  1. Take off the head and shell, but keep the tail.
  2. Remove the sand vein.
  3. Scrape the tail to stop the oil spitting when you fry it.
  4. Half cut the abdomen side every 1cm.
  5. Then push back side to abdomen side by fingers.

Read more: http://www.go-japanese.com/tempura-recipe#ixzz4MVUrTZCQ

Fish Ball

The name says it all. Traditionally a Filipino street food, Fish balls are popular because they are cheap, portable and yummy. Usually presented on a bamboo skewer, they can also be served as take-out in a plastic bowl or served at home on your finest China. Filipino stands have their own unique dipping sauce to complement the taste of fish balls. You can make your own sweet, savory, sweet and sour or vinegar dipping sauce.

Ingredients

  • 1 cup all-purpose flour
  • 1 kg galunggong fish (round scad fish) – or any white fish fillet
  • 3/4 cup grated carrots
  • 3/4 cup grated potatoes
  • 1/2 cup soy sauce
  • 2 eggs
  • 1 teaspoon pepper
  • 1 teaspoon salt to taste
  • Oil for frying

Steps

  1. Blend the dry ingredients in a mixing bowl.
  2. Add the filleted fish meat, as well as the potatoes and carrots to the dry ingredients until well combined.
  3. Pour in the soy sauce while stirring the mixture at the same time to ensure the soy sauce is equally distributed.
  4. Whisk the eggs and add them to the mixture.

    Eggs help to bind the ingredients to each other.

  5. To form it into balls, scoop a tablespoon of the mixture – you may use your hands to roll it into balls or use two tablespoons to form them Grease or flour your hands so the mixture doesn’t stick to your hands.
  6. Heat the frying pan.
  7. Pour enough oil into the pan to cover the fish balls and wait until the oil is boiling.
  8. Deep-fry the fish balls for 3-5 minutes or until they have turned golden brown.
    To ensure uniform color, only fry a few at a time. This will also keep the oil hot.
  9. Serve with your favorite dipping sauce

Tips

  • It is better if you use your hands to mix and form it into balls.
  • Make sure the flour is in correct proportion to the fish meat. If you put in too much flour, it will turn out tough.
  • Dip a chopstick, or the handle of a wooden spoon into the oil, when the oil bubbles fast around the handle it means that the oil is hot enough to fry. Each time you add another batch of the fish balls check to make sure the oil is hot enough

Embutido

Embutido is a type of meatloaf prepared Filipino style. Though a well known dish for the holidays, Embutido can be enjoyed everyday without any hassle. Several meat processing companies now produce this meatloaf for commercial purposes; all you have to do is grab one from your favorite grocery store.For those of you who want to enjoy the naturally prepared Embutido, this is the recipe to go for.

Ingredients
  • 2 lbs. ground pork
  • 12 pieces vienna sausage or 6 pcs hotdogs, cut in half lengthwise
  • 3 hard boiled eggs, sliced
  • ½ cup sweet pickle relish
  • ½ cup tomato sauce
  • 2 raw eggs
  • 2 cups cheddar cheese, grated
  • 1 cup red bell pepper, minced
  • 1 cup green bell pepper, minced
  • 1½ cup raisins
  • 1 cup carrots, minced
  • 1 cup onion, minced
  • salt and pepper
  • 2 cups bread crumbs (made by placing 4 slices of tasty bread in a food processor. If not using any food processor, just tear the bread.)
Instructions
  1. Place the ground pork in a large container
  2. Add the bread crumbs then break the raw eggs and add it in. Mix well
  3. Put-in the carrots, bell pepper (red and green), onion, pickle relish, and cheddar cheese. Mix thoroughly
  4. Add the raisins, tomato sauce, salt, and pepper then mix well.
  5. Place the meat mixture in an aluminum foil and flatten it. (see video for guidance)
  6. Put in the sliced vienna sausage and sliced boiled eggs alternately on the middle of the flat meat mixture.
  7. Roll the foil to form a cylinder — locking the sausage and egg in the middle if the meat mixture. Once done, lock the edges of the foil.
  8. Place in a steamer and let cook for 1 hour.
  9. Place inside the refrigerator until temperature turns cold
  10. Slice and serve. Share and Enjoy!

Pancit Palabok

Pancit Palabok is a noodle dish with shrimp sauce and topped with several ingredients such as cooked shrimp, boiled pork, crushed chicharon, tinapa flakes, fried tofu, scallions, and fried garlic. A very tasty treat that is sure to relieve your hunger.  There are other noodle dishes that are similar to this. Pancit Luglog and Pancit Malabonare the ones that come close to the taste and appearance (the only difference would be the noodle and some ingredients as well as some preparation steps). If you love Jollibee’s Pancit Palabok, I’m sure that you will love this recipe even more. Please have the necessary ingredients on hand and prepare the necessary kitchen equipment so that you could enjoy this very tasty dish in no time.

Ingredients
  • 1 pack (1 lb) rice noodles (bihon)
  • >>Sauce ingredients
  • 2 tbsp cooking oil
  • ½ lb ground pork
  • 1 tbsp anatto powder
  • 3 cups pork broth
  • 1 piece shrimp cube
  • 6 tablespoons all-purpose flour
  • 2 tbsp fish sauce
  • ½ tsp ground black pepper
  • >>Topping ingredients:
  • 1 cup boiled pork, thinly sliced and cut into small pieces
  • 2 pieces fried firm tofu (tokwa), cubed
  • ½ cup tinapa flakes (smoked fish)
  • ½ cup chicharon (pounded)
  • 2 hard boiled eggs,sliced
  • ½ cup cooked shrimps (boiled or steamed)
  • ¼ cup green onion or scallions, finely chopped
  • 3 tbsp fried garlic
  • 2 pieces lemon, sliced (or 6 to 8 pieces calamansi)
Instructions
  1. Soak the rice noodles in water for about 15 minutes. Drain and set aside.
  2. Cook the sauce by heating a saucepan. Pour-in the cooking oil.
  3. When the oil is hot enough, put-in the ground pork and cook for about 5 to 7 minutes
  4. Dilute the annato powder in pork broth then pour the mixture in the saucepan. Bring to a boil (If you are using anatto seeds, soak them first in 3 tbsp water to bring-out the color)
  5. Add the shrimp cube and stir and simmer for 3 minutes
  6. Add the flour gradually while stirring.
  7. Add the fish sauce and ground black pepper then simmer until sauce becomes thick. Set aside.
  8. Meanwhile, boil enough water in a pot.
  9. Place the soaked noodles in a strainer (use metal or bamboo strainer) then submerge the strainer in the boiling water for about a minute or until the noodles are cooked. (make sure that the noodles are still firm)
  10. Remove the strainer from the pot and drain the liquid from the noodles.
  11. Place the noodles in the serving plate.
  12. Pour the sauce on top of the noodles then arrange the toppings over the sauce.
  13. Serve with a slice of lemon or calamansi. Share and enjoy!

BIHON PANCIT

This is a deliciously sweet and savory Bihon Filipino Pancit recipe that’s easy to prepare and ready in less than 25 minutes!

Ingredients
  • 1 tbsp peanut oil (or vegetable oil)
  • 1 boneless, skinless chicken breast (about half a pound or less), sliced into small bite size
  • 2 garlic cloves, finely chopped
  • 1 small onion, finely chopped
  • 1 8oz pack bihon noodles (rice noodles) OR vermicelli noodles
  • 1½ cups mixed veggies such as carrots, cabbage and green beans, scallions (green onions), chopped bite size
  • For the pancit sauce:
  • 2 cups low sodium chicken stock
  • 2 tbsp dark soy sauce
  • 2 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tsp sugar
  • salt and pepper to taste
  • Lemon wedges (optional)
Instructions
  1. In a wok or a large pan over medium heat, add oil and chicken and cook until tender. Transfer to a plate and set aside.
  2. Add garlic and onion and cook for 2 minutes. Add the cooked chicken and season with a little salt and pepper.
  3. Stir in the veggies and cook for another 3-4 minutes or until a little tender.
  4. Add all the ingredients for the pancit sauce and bring to a boil.
  5. Add rice noodles and stir until all the noodles are coated with the sauce. Keep on stirring and cooking until the noodles are tender (3-4 minutes).
  6. Add more stock (or water) if the dish is dry before the noodles are tender.
  7. Season with salt and pepper and more soy sauce if necessary. Serve immediately with lemon wedges.

Homemade Pizza

Pizza dough is a yeasted dough which requires active dry yeast. Make sure the check the expiration date on the yeast package. You can use all purpose flour instead of the bread flour that is called for in the recipe, but bread flour is higher in gluten than all-purpose flour and will make a crispier crust for your pizza.

Ingredients

Pizza Dough: Makes enough dough for two 10-12 inch pizzas

  • 1 1/2 cups warm water (105°F-115°F)
  • 1 package (2 1/4 teaspoons) of active dry yeast
  • 3 1/2 cups bread flour
  • 2 Tbsp olive oil
  • 2 teaspoons salt
  • 1 teaspoon sugar

Pizza Ingredients

  • Olive oil
  • Cornmeal (to help slide the pizza onto the pizza stone)
  • Tomato sauce (smooth, or puréed)
  • Mozzarella cheese, grated
  • Parmesan cheese, grated
  • Feta cheese, crumbled
  • Mushrooms, thinly sliced
  • Bell peppers, stems and seeds removed, thinly sliced
  • Italian sausage, cooked ahead and crumbled
  • Chopped fresh basil
  • Pesto
  • Pepperoni, thinly sliced
  • Onions, thinly sliced
  • Ham, thinly sliced

Special equipment needed

  • A pizza stone, highly recommended if you want crispy pizza crust
  • A pizza peel or a flat baking sheet
  • A pizza wheel for cutting the pizza, not required, but easier to deal with than a knife

Read more: http://www.simplyrecipes.com/recipes/homemade_pizza/#ixzz4MVNf9gAm

Turon

Turon (also called banana lumpia) is a popular Filipino snack made with bananas and jackfruit, wrapped in spring roll wrapper and fried. It’s a lot like its more savory cousin the meat or veggie-filled lumpia. You’ll find that this popular street food is quite filling and tasty!

INGREDIENTS:

  • 4 ripe saba bananas
  • ½ cup brown sugar
  • 1 can of jackfruit
  • 16 lumpia or spring roll wrappers
  • Vegetable or canola oil for frying

STEP 1:

Thaw lumpia or spring roll wrappers. Peel them apart so now to make preparing the turon easier.

Cover Lumpia Wrappers with a damp paper towel

Once they’re peeled apart, cover them with a damp paper towel so they don’t dry out.

STEP 2:

Drain canned jackfruit and cut into strips

Drain canned jackfruit and cut into strips, if it is not pre-cut into strips already.

STEP 3:

Cut each saba banana into 4 pieces lengthwise

Cut each saba banana into four pieces lengthwise. I find it easier to leave the skin on, cut the ends and cut into the four pieces before peeling the skin off each piece.

STEP 4:

Roll a couple of banana slices in brown sugar

Spread brown sugar in a shallow dish. Roll the banana slices in the brown sugar, making sure each piece is covered with a generous amount of sugar.

STEP 5:

Banana and jackfruit on lumpia wrapper

Place a lumpia wrapper in front of you, then place a banana slice on the wrapper ⅔ of the way down. Add two or three strips of jackfruit along the length of the banana.

STEP 6:

Fold from the bottom up

First, fold from the bottom up. We want to wrap it tight.

fold the sides in on turon

Next, fold the sides in and continue to roll up. Use some water to moisten the top inch before rolling it up completely.

STEP 7:

Dust the turon rolls with brown sugar

Once you’ve rolled all the banana slices, dust the rolls with the remaining brown sugar. This will give it a light glaze and a bigger crunch.

STEP 8:

Fry turon on each sideHeat about an inch of oil in a pan over medium heat. Fry the turon on each side, turning as needed, until they are golden brown, about two or three minutes. Place in a metal colander or on a wire rack with paper towels under it to drain (they will stick to paper towels).

Turon Recipe CoolingLet cool and serve immediately.

Turon Recipe (Banana Lumpia) cutYum! Leave a comment below, I would love to know how you liked this recipe!

 

Homemade Crispy French Fries

“My family loves French fries and with 4 children the bag fries from the store just weren’t enough and became too expensive. So I tried batter – after all it makes chicken, shrimp, and onion rings crispy so why not potatoes. Now even my husband can’t get enough of these French fries. They even stay crispy when you reheat in the microwave. You can also deep in the mayonnaise if you want to be more delicious. ”

 

Ingredients

Directions

  • Prep 15 m

  • Cook 10 m

  • Ready In 25 m

  1. Slice potatoes into French fries, and place into cold water so they won’t turn brown while you prepare the oil.
  2. Heat oil in a large skillet over medium-high heat. While the oil is heating, sift the flour, garlic salt, onion salt, (regular) salt, and paprika into a large bowl. Gradually stir in enough water so that the mixture can be drizzled from a spoon.
  3. Dip potato slices into the batter one at a time, and place in the hot oil so they are not touching at first. The fries must be placed into the skillet one at a time, or they will clump together. Fry until golden brown and crispy. Remove and drain on paper towels.