Dilis Potato Croquettes
Ingredients:
1/2 kilo flesh dilis, deboned
1 and 1/2 slices white bread, diced
2 cup potato, boiled and mashed
1/8 tsp. garlic, finely chopped
1 Tbsp. parsley minced
1 Tbsp. onions, finely chopped
1/2 cup carrots, chopped
1/2 to 1 tsp. salt
1/4 tsp. pepper
1/4 tsp. ground cumin
1/8 tsp. ground turmeric
1/2 cup all purpose flour
oil for frying
Cooking Procedures:
* Finely chop dilis or grind in a food grinder.
* Shift to a bowl and combine with the rest of the ingredients except oil and flour.
* Mix thoroughly. Cover and refrigerate for 30 minutes. Shape one teaspoonful of mixture into balls and roll in flour.
* Deep-fry in hot oil until golden brown. Drain on paper towels.
* Serve hot with catsup or mayonnaise and hot sauce. Serves 8.
Fish Recipes: Crab Stuffed Fish Fillet
Crab Stuffed Fish Fillet
Ingredients:
Cooking Procedures:
* Lightly season fish fillet with salt and pepper.
* Put aside. Saute onion in butter until transparent.
* Stir in crab meat, button mushrooms and water.
* Let simmer for a minute or two.
* Add in fresh milk and season with salt and pepper.
* Thicken with cornstarch. Heat oil for frying.
* Cunt an opening in the middle of the fish enough to fill at least 1 tablespoon of the crabmeat filling.
* Fill fish with crab meat at least 1 tablespoon full.
* Do not put too much filling so it won’t spill out of the fish.
* Cook fish on one side then carefully flip it over to cook the other side.
* Before removing fish from the pan, place a slice of cheese on top of each fish and let it melt.
* Clean out from pan and serve hot with rice pilaf.
Ingredients:
- 720 gms lapu-lapu fillet
- 6 slices Quickmelt Cheese, thinly sliced
- oil for frying
- 1 cup crabmeat
- 1/3 cup fresh milk
- 1/4 cup butter
- 1/4 cup water
- 2 tbsps onion, chopped
- salt and pepper to taste
- 1/4 cup button mushrooms, finely chopped
- 1 tsp cornstarch, dissolved in a little amount of water for thickening
Cooking Procedures:
* Lightly season fish fillet with salt and pepper.
* Put aside. Saute onion in butter until transparent.
* Stir in crab meat, button mushrooms and water.
* Let simmer for a minute or two.
* Add in fresh milk and season with salt and pepper.
* Thicken with cornstarch. Heat oil for frying.
* Cunt an opening in the middle of the fish enough to fill at least 1 tablespoon of the crabmeat filling.
* Fill fish with crab meat at least 1 tablespoon full.
* Do not put too much filling so it won’t spill out of the fish.
* Cook fish on one side then carefully flip it over to cook the other side.
* Before removing fish from the pan, place a slice of cheese on top of each fish and let it melt.
* Clean out from pan and serve hot with rice pilaf.
Fish Recipes: Dalag with Bamboo Shoots and Young Corn
Dalag with Bamboo Shoots and Young Corn
Ingredients:
2 tbsps. cooking oil
1 tsp. garlic, crushed
2 tbsps. onion, sliced
2 cup young corn, grated
8 cup water
5 tbsps. salt
6 slices dalag (mudfish), cleaned and cut to serving pieces
2 & 1/3 cup bamboo shoots, sliced
2 cup saluyot leaves
1 cup patola, sliced
Cooking Procedures:
* Saute garlic, onion, and corn Add water and season with salt. Allow to boll until corn is tender.
* Drop the pieces of dalag together with the bamboo shoots. Cover and cook for 15 minutes.
* Add the saluyot leaves. Cook 3 minutes Add the patola and cook 4 minutes longer.
* Serve hot. Good for 6 persons
Ingredients:
2 tbsps. cooking oil
1 tsp. garlic, crushed
2 tbsps. onion, sliced
2 cup young corn, grated
8 cup water
5 tbsps. salt
6 slices dalag (mudfish), cleaned and cut to serving pieces
2 & 1/3 cup bamboo shoots, sliced
2 cup saluyot leaves
1 cup patola, sliced
Cooking Procedures:
* Saute garlic, onion, and corn Add water and season with salt. Allow to boll until corn is tender.
* Drop the pieces of dalag together with the bamboo shoots. Cover and cook for 15 minutes.
* Add the saluyot leaves. Cook 3 minutes Add the patola and cook 4 minutes longer.
* Serve hot. Good for 6 persons
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