Break and beat 2 eggs until nice and fluffy.
Add leftover Silver Fish Adobo.
Heat 1 tablespoon cooking oil in shallow frying pan.
Add silver fish/egg mixture.
Cook over medium heat for 2 minutes on one side.
Turn over and cook for another 2 minutes, until golden brown.
Remove from pan and serve.
Good with steamed or fried rice or as filling for sandwich.
Defrost silver fish, wash and drain very well.
Put in deep cooking pan.
Add tomato, onion, ginger root, cooking oil, soy sauce and Sinigang mix.
Turn over lightly with wooden spoon to mix ingredients.
Cook over moderate heat for about 15 minutes.
Remove from heat and serve.
Best eaten over hot steamed rice.
t around.
Place the silver pieces in the solution, making
Steam the chillies and shallots until they are soft and tender.
Chop and lightly pound them using the mortar or pestle.
Put the chillies and shallots aside and heat the oil.
Fry the silver fish or ikan bilis til they are half golden ( if you use this).
Add the pounded paste, vinegar and salt and saute them about 3-4 minutes.
Serve with steamed white rice.
Spread fish out on sheet, bake at 100C or 220F for 5 minutes, stir around and let dry for 5 minutes, then bake again for 5 minutes. (May repeat one more time or until the fish is hard enough to stand the following stir frying.).
In a small pan, add oil to stir fry garlic and leak slowly till yellowish brown.
Stir in salt and fish to finish.
se your hand to clean fish. Next, put them into basket
Rinse fish and pat dry, cut into
Put the fish and onion through a meat grinder.
Place the mixture in a bowl.
Add the other ingredients and mix thoroughly. Do not use all the matzo meal at once because you may not need much in order to make a firm and workable fish paste.
Season generously with salt and pepper.
Form into balls and cook in the fish stock.
Let it come to a boil, then cook slowly for 1 hour with a lid on the kettle.
Serve the fish cold in some of the broth.
Traditionally horseradish is served on the side.
Makes 20.
Wash fish, clean well leaving on heads,
oints for removing tendons and silver skin!). Reserve until Step 9
Mix all ingredients except the silver beet with a little water until you have a medium thick batter.
Add the well drained silver beet and fry in spoonfuls in hot oil until cooked.
Drain on paper towel and serve with curries as a side dish or as a snack.
Note:Bok Choy could also be used as a substitute for silver beet.
PLEASE NOTE: the Zaar database seems to want to make Silver Beet into 'beets' and this recipe is NOT for \"BEETS\" so my apologies if you got this recipe while looking for a Beet/beetroot recipe.
Pat the beef dry.
Marinate beef in soy sauce,1 teaspoon of sugar, lemon juice, fish sauce,garlic, pepper and oil (to lock the moisture in meat) for 30 minutes to an hour.
Put the pan in high heat, heat oil till smoking hot and stir-fry beef along with the marinade until cooked and tender. This takes about 5 minutes.
Add the remaining 1 teaspoon of sugar and onion rings, sautee until translucent and slightly caramelized. Serve immediately.
br>Have the fish store person fillet the fish and save the
Fish:
Use a large frying
Slice the fish filets into thin strips. Season
Remove seeds from siling haba, cut into rings, and soak in water. Set aside.
Mix garlic, ginger, black pepper, calamansi juice, bagoong, siling labuyo, crushed lemongrass bulb, and 1 cup of coconut milk in a pot. Heat for a minute and add fish. Stir constantly to avoid curdled coconut milk.
When fish is half-cooked, add the rest of the coconut milk, turmeric. Simmer til cooked.
Season with salt and pepper if needed, and mix in siling haba.
ell.
Cut the white fish into 1 oz pieces and
esh boneless white fish if frozen;
ime dressing (see recipe)
Oyster parfait (see recipe)
4 freshly
or another minute. Next add fish sauce and bay leaf and