Fish Tofu Stir-fry

For busy and always on-the-go people. A quick, delicious and nutritious dish.



Ingredients
300 grams of fish tofu (available in most Asian supermarkets), cut into cubes
1 Bunch of Bok Choy
1 small onion, finely chopped
2 cloves garlic, finely chopped
1 tbsp soy sauce
2 tbsp oyster sauce
cooking oil

Procedure
1. Heat wok and then add cooking oil.
2. Saute garlic and onion.
3. Add fish tofu, bok choy and sauces.
4. Stir-fry ingredients until bok-choy is tender but still crunchy.

Caprese Chicken

Another easy but classy chicken recipe I learned while watching MARS, a Filipino talk show in the Kapuso Network Channel (GMA). I have cooked it twice and my family enjoyed it very much. It goes well with green salad or toasted garlic bread.



Ingredients
1 onion, chopped finely
2 cloves garlic, chopped finely
2 big  tomatoes (or 3 if small), again chopped it finely
500 grams chicken breast fillet, cut it into cubes
mozzarella cheese
fresh basil leaves
salt and pepper
cooking oil (preferably olive oil)

Procedure
1. Using a non-stick pan, heat the cooking oil. Add and saute garlic, onion and tomatoes.
2. Add chicken and season with salt and pepper. Cover pan with the lid.
3. When chicken is tender and cooked, add basil leaves and mozzarella cheese. Make sure the chicken is covered with cheese.
4. Cover the pan again and wait for the cheese to melt.
5. Garnish with fresh basil leaves (optional).

Teriyaki Salmon

My children love Salmon fish very much. The Salmon head is excellent for Sinigang while the middle part of the fish is good for grilling. Sprinkle it with a bit of salt and pepper and you now have a delicious viand.

With a bit of experimentation, I discovered that marinating the Salmon with Teriyaki sauce is yummier than Sinigang.

Teriyaki Sauce (for 350g of Salmon fillter):
1/4 c soy sauce
1/4 c honey
a thumb-sized ginger, finely chopped
a clove of garlic, finely chopped
1 tsp lemon juice
salt & pepper

Custard Cake

There are things that bring back sweet happy childhood memories. Living outside my home country for a long time, I cannot helped it but to miss special things, especially food, that can only be found in my home country.

I remember when I was in primary school, my Mom used to buy custard cakes from Alvarez Bakeshop for our recess. This is one of the many food that I truly missed back home :) Unfortunately, you cannot find custard cakes in bakeshops here in Australia or even in New Zealand; or if they have any it is not the same as what we have back home. Glad to say that it is not really that hard to make it!

Custard Cake is just like a Leche Flan and Chiffon cake put together. It is the effort and the passion that you put in into the recipe that will make it extra special and yummy!

Cream de Fruta

Here's a simple yet very delicious treat for old and young alike. A sponge cake filled with condensed milk and cream and topped with fresh fruits. What's wonderful with this dessert is that you can choose any fruits to put on it.

The sponge cake can be substituted with lady fingers (a.k.a as broas) or graham crackers.

Sinigang na Hipon (Shrimp in Tamarind Soup)

Ingredients:
500 grams shrimps
500 grams fresh tamarind
6 to 7 cups rice water or water
2 tomatoes (sliced)
1 onion (sliced)
a piece of ginger
bok choy or spinach

Procedure:

• Boil tamarind in rice water till it is soft and can be mashed. Mash the tamarind to extract the juice. Using a strainer filter the liquid or tamarind juice.
• Boil the tamarind juice. Add ginger, tomatoes and onions.
• Add shrimps and let it cook for about 5 minutes.
• Add the vegetables.
  

If tamarind is not available you can replace it with camias or green mangoes.

Steamed Crab

There are different ways to cook crabs and the easiest way is to steam it.



1. Wash crabs then place it in the steamer with few slices of ginger.
2. Steam it in low fire for about 30 minutes.

Note: In case you have no steamer you can use an ordinary pot with lid.