FISH BALLS

The ingredients for this simple viand are the following:

1 lb fish fillet
2 tablespoons salt
pinch of white pepper
5 tablespoons plain flour or potato flour
2 oz butter, softened
2 eggs
2-1/2 cups single cream or milk

Procedure:

Skin and mince fish fillet 2 to 3 times and mix well with salt, white pepper and flour. Stir mixture vigorously and work in softened butter. Add egg one at a time and gradually add cream or milk. if mixture curdles, put bowl in hot water and whisk briskly until smooth. Shape stuffing mixture into small balls with two spoons dipped in hot water. Bring 2 pints of salted water or stock to a boil then cook 1 ball to test consistency. Add more eggs if mixture is too soft. Serve the balls with your favorite sauce.

EGG DUMPLINGS

Ingredients are the following:

5 grams salt
1/2 teaspoon MSG (optional)
5 grams scallion, finely cut
5 grams ginger, chopped
500 grams ground meat
5 eggs
25 grams cooking oil

Procedure:

Combine salt, MSG, scallion, ginger and meat. Mix it well until mixture becomes gluey and sticky. Whip eggs in abowl and mix with oil as follows: Put some oil in a large steel soup ladle and heat over low fire, then add some of the whipped eggs into ladle. Turn the ladle frequently to allow the eggs to coat sides of the ladle and thus forming a small wrapping in the ladle with chopsticks to make dumpling. heat 1 more minute and place it on a plate. Steam 10 minutes. Serve dumplings may be in soup dish. when soup boils it is ready to be served.

TUNA SASHIMI

The Japanese love this and so do we. The ingredients are the following:

2.5 grams freshly squeezed lemon juice
80 grams tuna fillet
20 grams Japanese Wasabe Powder
.040 liter kikkoman sauce

Procedure:

Pour squeezed lemon juice onto the tuna fillet then set aside. Put a little wasabe on kikkoman sauce. Serve as dip. I love this Japanese dish.

POTATO FRIES

This is the best-selling dish in every fast food in the entire world. The ingredients are the following:

4 medium baking potatoes, cut into wedges
1 tablespoon oil
cooking spray
1/2 teaspoon salt to taste

Procedures:

Soak potatoes in cold water to remove the excess starch. Drain and set aside. Coat bottom of 9x13 inch pan with oil. Place potato in pan and spray tops of fries with cooking oil. bake in 450 degrees Fahrenheit preheated oven 20 minutes. Flip potato over and season with salt.

PRAWN CONFETTI

This tasty dish requires the following ingredients:

8 pieces large prawn, butterfield
1 cup flour
1 cup milk, mixed with 1 egg
1 cup ground tortilla chips
salt and pepper to taste
2 tablespoons olive oil

Procedure:

Dredge prawn into flour, dip in milk-egg mixture and press into the ground tortilla chips seasoned with salt and pepper. Cook prawn over heat in olive oil 2-1/2 to 3 minutes per side. This kind of dish is very ideal for kind and for the whole family. This meal is packed with calcium, good for the bones.

MAKING GARLIC PEANUTS

Things needed:

peanuts
water
oil for frying
crushed garlic
iodized salt

Procedure:

Remove skin by placing peanuts in boiling water for a few minutes. Drain. brown in hot oil together with garlic. Remove from oil when peanuts are already light brown. Drain in colander then dredge with salt.

FRIED CALAMARES

The ingredients are the following:

1 cup flour
2 packs pepper mix ( commercial brand)
1/3 kilo squid rings
2 egg whites
2 cups oil

Dip Mix:

3/4 cup mayonnaise
special pack of garlic mix

The procedure:

Divide flour into 2 portions. Add 2 packs of pepper mix plus one portion. Dredge squid rings into plain flour then dip in egg white. Coat each squid ring with special flavor mixture. Deep-fry the squid rings until golden brown in color. Serve with dip. This dish is also best with rice combination. Heavy in our stomach.

FRIED DUMPLINGS

This tasty dish requires the following ingredients:

10 ounce of ground pork
1/3 cup chopped chives
2/3 teaspoon salt
1/3 teaspoon MSG
1/3 teaspoon pepper
1-1/2 tablespoon ginger wine
1-1/2 tablespoon sesame oil
ready made dumpling skins
1/4 cup oil
1/3 cup water

The procedure:

Combine ground pork and chopped chives with salt, MSG, pepper, ginger wine and sesame oil. Mix it well. Drop 2 teaspoons mixture at the center of each dumpling wrapper. Pinch edges up. Bottom of dumpling should be flat. Slightly heat oil in the frying pan. Arrange dumplings in pan and fry over medium heat in 1 minute. Increase heat to high and add water. fry over medium heat and cover it on. When water is already absorbed and sizzles, remove lid. Remove when bottom of dumpling is slightly scorched. There are so many dishes that you can prepare for your family. all you need is a little creativity and and a lot of common sense as well.

FRIED SQUASH BLOSSOMS

The ingredients are the following:

2 cups yellow squash blossoms
2 egg, beaten
breadcrumbs
vegetable oil

Procedure:

remove ends of squash blossom. Wash blossoms very well and lay them flat. Dip in beaten egg and breadcrumbs. Fry in vegetable oil until crisp. it would be best to serve this dish while it is still hot for good taste.

CHILI GAMBAS MADE EASY

The ingredients of this dish are the following:

80 grmas Gambas
1 teaspoon minced garlic
1-1/2 tablespoons garlic chili oil
30 grams green bell pepper, julienned
1/2 teaspoon fine salt
1/2 teaspoon black pepper, ground

Garnishing:

1teaspoon garlic toast
1 teaspoon finger chili, chopped

Procedure:

Slit gambas at the back part and devein. Saute garlic in garlic chili oil. Add gambas and bell pepper. Season with salt and pepper. Sprinkle with toasted garlic and finger chili. After that, prepare for serving hot spicy gambas.

KANG KONG CRISPY DELIGHT

This simple native recipe has been ever present in every Filipino cooking. In fact this kind of dish is one of the most cooked dishes since. The ingredient for this delight are the following:

4 bunches of kang kong leaves, cleaned
2 cups cornstarch
1 cup flour all purpose
1 piece boiled egg, grated medium
salt and vetsin to taste
1-1/2 cup water
5 cups cooking oil

Procedure of the cooking:

Wash the kang kong leaves and drain it thoroughly. remove leaves from stem and set aside. In a mixing bowl, combine cornstarch, flour, egg, vetsin, salt and water (batter mixture). Mix until smooth. Heat oil and reduce the flame to medium. Dip kang kong leaves one by one in the flour and egg mixture. Deep fry until crisp. Put leaves on a plate lined with table tissue to drain the oil from the kang kong leaves. This meal is very ideal with side sauce as dipping.