Fried lapu – lapu with pineapple sauce

Ingredients :

1 lapu-lapu (800 grams to 1 kilo)
half a carrot, peeled and julienned
2 chili picante (ordinary finger chili will do), tops cut off, seeds scraped off, then julienned
a slice of ginger, julienned
half an onion, peeled and sliced very thinly
3 cloves of garlic, finely minced
1 c. of unsweetened pineapple juice (canned or freshly squeezed)
1 tbsp. of lemon or kalamansi juice
1/2 tbsp. of Dijon mustard
1 tsp. of tapioca (or corn) starch
sugar
salt
pepper
1 tbsp. of flour
a cup of cooking oil

Cooking procedure :

Score the fish by making an incision about half an inch deep along its length on both sides. Season all over with salt and pepper, including the cavity.

In a small sauce pan, mix together the pineapple juice, Dijon mustard, and lemon or kalamansi juice. Add sugar, one teaspoonful at a time, until you reach a balance of sweetness and sourness that you prefer. Stir in the starch until completely dissolved. Cook over medium heat, stirring occasionally, until thick and clear. To make sure that no floury taste remains, lower the heat, cover and simmer for about 5 minutes. Set aside.

Heat the cooking oil in a frying pan. Dredge both sides of the fish in flour and shake off the excess. Over high heat, fry the fish until a crisp coating has formed, flipping halfway through the cooking to fry both sides evenly.

Remove the fish from the oil and drain on paper towels or place on a wire strainer to allow excess oil to drip off.

Transfer 1 tablespoonful of the oil to a small frying pan. Pan fry the onion, garlic, carrot, bell pepper and ginger for about 45 seconds or just until they start to soften.

To assemble: Place the fish on a serving platter. Arrange the vegetables on top. Pour the sauce over the fish and vegetables. Serve at once.

Ingredients:

• 3 slices white bread
• 2 leaves lettuce (Romaine, green leaf or iceberg)
• 2 slices fresh tomato
• 4 strips crispy bacon
• 3-4 oz cooked turkey
• 2 Tbsp mayonnaise
• 2 Tbsp cranberry sauce (optional)
  

Preparation:

1. Toast three slices of bread. Spread one side of each slice with mayo.


2. Place one lettuce leaf, the sliced tomato, the optional cranberry sauce and the bacon on one slice. Place a second slice over these ingredients, mayo-side down.


3. Spread this top bread slice with mayo, and place the turkey and another lettuce leaf on it, then top with the remaining slice of bread.


4. Cut the sandwich into triangles diagonally and serve.

How to Make Macaroni Salad

Homemade macaroni salad is a good, old fashioned side dish that is a tasty addition to most any menu. It is a crowd favorite, complimenting a picnic, barbecue, or special event. Macaroni salad is an easy dish to prepare and you can tailor it to suit your taste buds. This recipe is a family favorite.
Instructions:

1.Prepare macaroni according to package directions. Macaroni should be tender, but not overdone.Rinse macaroni with cold water and drain. Set aside. 2If using hard-cooked eggs, chop in blender or food processor until fairly smooth. Pour eggs into the large bowl. 3Add vinegar, mayonnaise, mustard, sugar, milk, and spices; stir till blended. 4Pour in macaroni; stir till coated. 5Add celery, onions, carrots, and green pepper. Stir well. Cover and chill. Best when made four or more hours in advance. Stir before serving. Serves 8 - 12.

Things You'll Need:

• 

• Dutch oven, or other large pot
• Wooden or other large spoon to stir macaroni
• 
  
• 
  
• Colander
• Large bowl to prepare macaroni salad in
• Liquid and dry measuring cups
• Measuring spoons
• 1 pound elbow macaroni (16 oz. box)
• 1 cup milk
• 2 tbsp. mustard
• 2 tbsp. spicy brown mustard (optional)
• 1 cup mayonnaise
• ½ cup vinegar
• 1 cup sugar
• ½ to 1 cup chopped onion
• 1 cup chopped green pepper
• 1 cup chopped celery
• 1 cup grated carrots
• 4 hard cooked eggs (optional)
• 2 tsp. garlic powder (optional)
• salt and pepper to taste

How to cook morcon

Morcon is a beef recipe which is one of my favorite comfort food. This is always my requested dish in every special occasion.

Things You'll Need:

• 1 lbs. beef, sliced 1/4 inch thick (3 pcs.)
• • 200 grams sausages, sliced
• • 3 hard boiled eggs, sliced
• •100 grams cheese, cut in strips (cheddar)
• 100 grams grated cheese
• 2 onions, chopped
• 5 bay leaf (laurel)
• 1/2 tsp. of ground black pepper
• 1/2 cup vinegar
• 2 tsp. salt
• cups of water
• string (for tying)

1Arrange the sausage strips, cheese, egg and some ground liver on the sliced beef. Roll the sliced beef and tie it with a string.2.Put the water on a sauce pan together with the remaining ground liver, grated cheese, onions, bay leaves, ground pepper and salt. Let it boil then add the beef and continue to simmer until the beef is tender, then add the vinegar and continue to simmer until the sauce becomes thick. (The sauce becomes the gravy.) 3Slice the morcon and serve it with the gravy on top.

This beef tongue takes a little time to prepare

but is very tasty
served in some warm corn tortillas."

Ingredients

• 1 beef tongue
• 1 large onion, chopped, divided
• 2 cloves garlic
• 3 tablespoons salt
• 1 whole jalapeno pepper, stemmed
  
• 3 whole tomatoes
• 2 whole jalapeno peppers, stemmed
• 2 tablespoons vegetable oil
  

Directions

1. Place the tongue, half of the chopped onion, garlic cloves, 3 tablespoons salt, and 1 jalapeno pepper into a large pot. Fill with water to cover the tongue by several inches, then bring to a boil over high heat. Reduce heat to medium-low; cover and simmer until very tender, 3 to 4 hours. Remove the tongue from the water and allow to cool. Reserve the liquid. Once the tongue has cooled, peel off the tough outer skin, then shred the meat using two forks.
2. Bring a large saucepan of water to a boil over high heat. Add the whole tomatoes and 2 jalapeno peppers; boil until the vegetables are tender. Place the vegetables into a blender, and puree until smooth. Heat the vegetable oil in a large skillet over medium heat. Stir in the onion, and cook until the onion has softened and turned translucent, about 5 minutes.
3. Once the onion has softened, stir in the shredded beef tongue and tomato salsa. Bring to a simmer, stirring occasionally, then pour in 2 cups of the reserved cooking liquid. Cook and stir until the liquid has evaporated, leaving moist, flavorful meat, about 20 minutes.