Steamed Chicken with Liver Sauce

Ingredients

• 1 kilo chicken, halved
• 2 tbsp. calamansi juice
• 2 tbsp. soy sauce
• salt, pepper, evetsin to taste
• LIVER SAUCE:
• 1/2 cup chicken liver, chopped
• 1 cup drippings from chicken
• 2 tbsp. cornstarch
• 2 tbsp. chopped onions

Instructions

1. Marinate chicken in marinade. Place chicken in baking dish. Steam chicken for 30 minutes or until done.
2. Sauce:
3. Mix all ingredients and simmer in slow fire until thick. Serve with steamed chicken.

Curried Chicken with Eggplant

Ingredients

• 1 kilo chicken, cut into serving pieces
• 2 cups eggplant, quartered and cut into 2 inch long
• 2 tbsp. celery, chopped
• 4 cups water
• 2 tbsp. flour
• 1 tsp. curry powder
• salt, pepper, vetsin to taste
• 1/4 cup coconut milk

Instructions

1. Fry eggplant with celery until light brown. Remove eggplant and set aside. Remove oil. In the same pan add chicken and water and boil until tender. Blend into the cooked chicken, flour and seasonings Cook mixture over medium heat and continue stirring until sauce thickens. Add coconut milk, stir, bring to boil and add eggplants. Cook for 2 minutes more. Serve with fried bananas and pickle relish.

Baked Fish with Mornay Sauce

Ingredients

• 1 kilo fish (maya-maya)
• 2 tbsp. calamansi juice
• salt, pepper, vetsin to taste
• SAUCE:
• 3/4 cup butter
• 1/2 cup flour
• 1 1/2 cups evaporated milk
• 3 cups soup stock
• salt, pepper, vetsin to taste
• 1/2 cup grtaed cheese

Instructions

1. Marinate fish in juice and seasonings. Place in Pyrex dish. Pour Mornay Sauce on top of fish and grate cheese on top. Bake at 350 degrees F. for 40 minutes or until done.
2. Sauce:
3. Melt butter in sauce pan. Add flour and stir until well mixed. Add soup stock and bring to a boil stirring constantly. Add milk and simmer until thick. Season to taste. Pour on top of dish.

Delsey Filly Fish

Ingredients

• 1/2 kilo fish fillet
• 1 thumb-sized ginger, crushed
• 1 tbsp. calamansi juice
• salt, pepper, vetsin to taste
• 2-3 tbsp. butter
• SAUCE:
• 1/2 cup mayonnaise
• 1 can Nestle cream (170 grmas)
• 1 tbsp. calamansi juice
• 1 tbsp. snipped dill leaves
• 1 tbsp. grated ginger
• 1/4 cup small shrimp, cooked and peeled
• lemon wedges for decor

Instructions

1. Rub fish fillet with ginger. Let stand for 5 minutes. Remove crushed ginger from fish. Marinate fish with juice and seasonings for 15 minutes. Melt butter in frying pan and pan fry until cooked. Arrange in serving dish.
2. Sauce:
3. Combine mayonnnaise, cream, juice, dill leaves and ginger. Stir in cooked shrimp. Pour about 2 tbsp. of sauce on each fillet and place 1 piece of shrimp and dill leaves to garnish. Arrange wedges around serving plate.
4. If dill is not available, substitute with parsley, celery or onion leaves.

Fish Bundles in Tomato Sauce

Ingredients

• 8 pieces fish fillet, 4x4 inches, sliced thinly
• salt, pepper and vetsin to taste
• Season fish fillet and set aside
• FILLING:
• 1 tbsp. olive oil
• 2 cloves garlic, pounded and chopped
• 1/4 cup onions, chopped
• 1/4 cup raisins, chopped
• 1/2 cup bread crumbs
• 1 whole egg
• 2 tbsp. grated parmesan cheese
• salt, pepper, vetsin to taste
• SAUCE:
• 2 tbsp. olive oil
• 1/2 cup onions, chopped
• 1 cup tomatoes, diced
• 1/2 cup tomato sauce
• 2 tbsp. wine
• 1/4 cup water
• salt, pepper, vetsin to taste

Instructions

1. Filling:
2. Saute garlic and onions in olive oil. Remove from heat and place in a bowl. Add rest of ingredients. Add more crumbs if needed to form a paste. Divide filling into 8 portions. Fill each slice of fish and wrap as in bundle. Fry bundles until golden brown. Set aside.
3. Sauce:
4. Saute onions in olive oil until tender. Add rest of ingredients and simmer. Add fish bndles and simmer for another 5 minutes. Place bundles in serving dish and pour sauce on top.

Fish with Sweet and Sour Sauce

Ingredients

• 1 kilo fish slices
• salt, pepper, vetsin to taste
• 1/2 cup flour for dredging
• oil for frying
• SAUCE:
• 2 cloves garlic, pounded
• 1 piece ginger (thumbsize) cut into strips
• 1 piece onion, sliced
• 2 pcs. red pepper, cut into squares
• 1 small carrot, sliced
• 1 stalk celery, sliced diagonally
• 1/2 cup vinegar
• 1/2 cup juice of pineapple
• 1/2 cup sugar
• 1/4 cup tomato sauce
• 1/2 cup pineapple chunks
• 2 pcs. tomatoes, quartered
• 1 tbsp. cornstarch dissloved in 1/4 cup water
• salt, pepper, vetsin to taste
• green onions curls for garnishing

Instructions

1. Season fish. Dredge in flour and fry until golden brown. Place in serving dish. Set aside.
2. Sauce:
3. Saute garlic and ginger in oil. Add onions, pepper, carrots and celery. Continue to stir fry. Add vinegar, pineapple juice, sugar and tomato sauce. Continue to simmer for 5 minutes. Season to taste. Add cornstarch, pineapple and tomatoes. Cook until it thickens. Pour on top of fish in serving dish. Garnish with green onions.

Seafood Creole

Ingredients

• 1 cup tanguige sliced into cubes
• 1 cup squid cut into squares
• 1 cup shrimps, peeled
• 1 cup red and green pepper cut into squares
• 1 cup celery stalks sliced
• salt, pepper, vetsin to taste
• oil for frying
• 1/4 cup flour
• 1/4 cup margarine or butter
• 4 cloves garlic, pounded
• 1/2 cup onions cut into cubes
• 1/2 cup tomato sauce
• 1 cup water
• grated cheese

Instructions

1. Season fish, squid and shrimps. Dredge in flour and fry until golden brown. Drain and set aside. Saute garlic in butter. Add onion, pepper and celery. Simmer until crisp tender. Add fresh fish, squid and shrimps. Add tomato sauce and water. Simmer for 5 minutes in slow fire. Adjust seasoning. Place in serving dish and grate cheese on top.