How To Cook Fried Fish With Oyster Sauce

 How To Cook Fried Fish With Oyster Sauce

The sauce made in this recipe is good for 1 tilapia fillet or a small cut of salmon fillet. Please adjust according to your needs.

Ingredients:
4 tbsp of water
2 tsp of oyster sauce
1/4 tsp of garlic- pepper powder
1/4 tsp of sesame oil
chopped spring onion and roasted sesame seed (optional)
- Fry fish according to your style, set aside
- In a low to medium heat pan, mix water, oyster sauce and sesame oil
- Add ginger and onion
- Add garlic- pepper powder
- Put on top of fried fish.
- Garnish with spring onion and roosted sesame seed.
(TSPP)

How To Make Fried Fish With Butter And Lemon

How To Make Fried Fish With Butter And Lemon

The sauce made in this recipe is good for 1 tilapia fillet or a small slice of salmon fillet. Please adjust according to your needs.

Ingredients:
2 tbsp butter
1 cloves minced garlic
1 tbsp soy sauce
1/2 tsp sugar
1 tsp of lemon/ lime juice
chopped spring onion

- Fry fish according to your style, then set aside
- In a pan at low to medium heat, melt butter
- Add minced garlic until it becomes brownish
- Add soy sauce, then add sugar, lemon/ lime, spring onion.
- Put on top of fried fish.
(TSPP)

How To Make Buko Pie or Coconut Pie (Mini Buko Pie)

How To Make Buko Pie or Coconut Pie (Mini Buko Pie)

Ingredients:
2 cups shredded young coconut meat (you can get 1 cup on each bag. Drain it well. Save 1/2 cup of the coconut juice)
1 small can evaporated milk or 1/2 cup
1 can condensed milk
1/2 cup sugar
1/2 cup of cornstarch diluted in 1/2 cup of coconut juice
pie crust
tart shell (you can use pie crust for the shell by cutting it into small circles that would fit the foil)

- Cook in medium heat the coconut, evaporated milk, condensed milk, sugar, diluted cornstarch.
- Continue stirring and when it starts to curdle, change to low heat.
- Continue stirring until it becomes pasty/ thick.
- Cut the pie crust into small circles, good enough to cover the tart shells.
- Put filling then cover with the pie crust by pressing the edges.
- To better seal it, press the edges with a fork.
- Brush top with a beaten egg.
- Bake at 400 F for 15 mins.
- Let them cool on a rack before serving.
(TSPP)

How To Make Shrimp Egg Roll or Shrimp Lumpia

How To Make Shrimp Egg Roll or Shrimp Lumpia


Ingredients:
lumpia wrapper/ spring roll pastry
1 bag of peeled and deveined shrimp (12 oz)
1/2 cup finely chopped carrots
1/3 cup finely chopped onion
1-2 tbsp of finely chopped spring onion
1 tsp of salt
1 tsp of garlic- pepper powder
1 tsp sesame oil
2 tbsp flour
1 egg

- Removed the tail of the shrimps and finely chop
- Add all the ingredients and mix well
- Put a tbsp of the mixture on a lumpia wrapper/ spring roll pastry
- Roll and seal with a dab of water
- Fry in medium heat until golden brown
- Put fried egg roll on a paper towel to drain excess oil
- Best served with sweet chili sauce
 (TSPP)

How To Cook Pancit or Pancit Canton

How To Cook Pancit or Pancit Canton

This recipe is for 10-15 people. Adjust the ingredients depending on what you needed.

Ingredients:
600 g of Vermicelli Bean Noodle/ sotanghon (soak in water for 10 mins)
267 g of dry canton
2 lbs of chicken boiled and shredded (save chicken stock)
8 cups chicken stock (6 cups only if no canton)
1 chicken cube
1/2 cup of soy sauce (depending on your taste)
1 tsp garlic pepper powder
For the veggies, depending on how much you want it. You can also use only the vegetables you want or alternate with other veggies:
1 cup mushroom
2 stalks of celery chopped
1/4 cabbage
1 cup of diagonally sliced beans
1 cup carrots
1/2 of red bell pepper sliced
2 tbsp water
1 tbsp soy sauce
2 tbsp oil
1 tsp sesame seed
1 tsp salt
1/2 tsp ground black pepper
garlic 3 cloves minced
1/4 of big onion sliced

- Saute onion and garlic in 1 tbsp of oil, then add chicken, season with 1 tsp of salt and 1/2 tsp of ground black pepper
- When chicken turned brownish, set aside 3/4 of it.
- In the same pan with the 1/4 of chicken, add 1 tbsp of oil
- Add carrots, bell pepper and mushroom
- Add 2 tbsp of water, 1 tbsp of soy sauce, 1 tsp of salt
- When half way done, add beans and celery, then add 1 tsp of garlic pepper powder and 1 tsp of sesame oil
- Add cabbage, then set aside
- Bring to boil 8 cups of chicken stock, chicken, 1/2 cup soy sauce, 1 chicken cube, 1 tsp garlic pepper powder (season according to taste)
- When constantly boiling, add the vermicelli/ pansit, then add dry canton
- Continue stirring until it absorbs all the water.
- Add half of the veggies
- Use the other half to garnish on top
- Squeeze some lemon/ calamansi/ calamondin (optional)
(TSPP)

How To Cook Salt and Pepper Shrimp With Lemon and Egg

Salt and Pepper Shrimp With Lemon and Egg

Ingredients:
1 lb of shrimp
lemon
1 tsp ground black pepper
1/4 tsp of salt
1 tsp of garlic pepper powder
1 egg
1 tbsp flour
sliced onion
spring onion chopped
oil for frying

- Mix shrimp, salt, garlic-pepper powder, flour, egg
- Marinate for 15 mins
- After marinating, add 1/2 tsp of ground black pepper and squeeze 1/2 of lemon, mix well
- In a low heat pan, add oil
- Fry shrimp, don't overcook, set aside
- In the same pan, saute onion
- Once onion is cooked, add shrimp,
- You can squeeze more lemon if you want. Garnish with spring onion.
(TSPP)

How To Make Ube Halaya or Purple Yam

 Ube Halaya or Purple Yam

Ube halaya/ Purple yam is one of the favorite desserts in the Philippines.

Ingredients:
2 bags of grated ube
1 can evaporated milk
1 can condensed milk
1 cup of sugar
1/2 of cream cheese
4 tbsp of butter
cheese for toppings (optional)

- Melt butter
- Add evaporated milk
- Add condensed milk
- Add sugar
- Add cream cheese
- Bring to boil
- Add grated ube/ purple yam
- Continue stirring in low heat until you reached the desired consistency
- Put in a container, brush with melted butter or oil
- Put some grated cheese on top (optional)
(TSPP)