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Baked Fish in Parchment: Ginger garlic soy variation

I love making baked fish in parchment. There are endless possibilities to the different flavors you can infuse with the fish, and it is so incredibly easy and fast to make! Sometimes what I do is I divide the fish fillet into smaller pieces, put different seasonings on each fillet and wrap them individually for a variety of different "flavors" to choose from. In this recipe, I chose a ginger garlic soy (and onions and herb) combination to flavor the fish. The ginger can come off a little strong, so remember to take it a bit easy on the salt and pepper!

Ingredients:

White fish fillet like Dory or Tilapia

Salt and Pepper

Chopped Ginger (either finely chopped or in small strips)

Chopped Onions

Minced garlic

Rosemary or Thyme

Olive Oil

Light Soy Sauce

Parchment paper or baking sheet big enough to wrap the fish

Asparagus (optional)

Directions:

1. Rub the fish fillet with a bit of salt and pepper
2. Put it on parchment paper
3. Rub ginger, garlic, onions, rosemary/thyme on top
4. Put asparagus on top
5. Drizzle with olive oil and splash with a bit of soy sauce
6. Bake at 240C for 10-15 minutes
7. Serve with hot, steamed rice
8. Enjoy!

Eggplant, Tomato, and Cheese Sandwich

This is an easy and healthy sandwich even both veggie and semi-veggie lovers (meat lovers, maybe add a slice of ham if you like!) inspired by a sandwich my friend had made me one time, which is great for any time of the day.

Ingredients (serves 1)

3-5 thin eggplant slices

3-5 thin tomato slices

1 small onion, sliced

olive oil

black pepper

oregano (fresh or dried will be fine.. you just need a little)

2 slices bread

any or all of the ff cheese: white cheese, american style cheese slice, guyere, mozarella

ready made tomato garlic dip/spread (I like the Bravo! brand)

Directions

1) saute onions, tomato, and eggplant slices with dash of black pepper and oregano in olive oil until onions caramelize, and tomato and eggplant are cooked --a bit of burnt edges even. set aside.

2) spread tomato garlic on both slices of bread

3) put the cooked onions, tomato, and eggplant on the bottom bread slice.

4) put the cheese/s on top of the onion, tomato, and eggplant

5) top with other bread slice

6) toast or grill for 3-5 minutes or until the cheese melts and bread begins to brown

Enjoy!

Deep fried pork in chili garlic salt

Hi, all! It's been so long since my last update, but as the saying goes, "better late than never", right? I've just been so busy, really. I hope you understand. I was actually so surprised to see that the site viewing counter rise to 6,500+ views! It's amazing. I never expected to have so many readers. Thank you so much to each and everyone of you. To make it up, here is a very good recipe I'm sharing with you! I hope you like it!

You know those deep fried pork in that yummy chili oil things in a lot of Chinese restaurants? For dinner today, I tried to make it myself, and voila! I succeeded. There's still some room for improvement, of course, but it definitely was real tasty! My family and I enjoyed it a lot.

Ingredients

1 inch ginger (peeled)

1/2 kilo pork ribs

rock salt

black pepper

1 egg (beaten)

3 small red chilis, sliced

4-5 garlic cloves, minced

Marinade

soysauce (just enough to cover the ribs, but not too much the ribs can swim in it)

half a lemon or 2 calamansi (juice)

salt, pepper, ginger

Coating (mix together. 1.5 cornstarch: 1 garlic powder: X chili powder)

cornstarch

garlic powder

7 spice powder/spicy chili powder

Directions

1. Put the ginger, ribs, and a dash of salt in a pot of water and boil until the ribs are tender.
2. Take out the ribs and ginger from the pot and put aside. You may discard the water.
3. Marinate the ribs in soysauce, some lemon/calamansi juice, salt, pepper, and the remaining ginger for atleast 40 minutes
4. After the 40 minutes are up, dip the marinated ribs in the beaten egg and coat with the coating
5. Fry this in medium-high heat, enough to get the coating crispy and light brown. Put aside.
6. Discard 3/4 of the used oil from the pan/wok, lower heat.
7. When the pan/wok is no longer so hot, saute 1-2 tbsp of rock salt, chili, garlic. until garlic begins to brown and the oil begins to evaporate.
8. If oil is too little, add a little bit more, put heat to medium and then mix in the ribs and some of the remaining marinade. Don't be afraid to add more salt, pepper, or spice powder, if you want!
9. Toss in pan/wok until ribs turn a darker shade of brown (but before it burns, of course!).
10. Serve with some vinegar and RICE!

What's great with this recipe is you can use the same style of preparation to other meat like chicken or fish or even tofu (but for tofu, fish and chicken fillet cuts, no need to boil anymore since it cooks quickly)! Enjoy! :)

Easy Yakitori

Yakitori is one of my favorite snacks which I also sometimes eat with rice as a heavier meal for lunch or dinner. Making yakitori is easy enough, but this recipe makes it even easier! You'll just need the following:
Ingredients

• Your choice of the meat - boneless and skinless chicken breast/thigh, chicken skin (you can use the one you've pulled off the chicken breast/thigh), pork belly, bacon
• Vegetables like leek, green bell pepper, asparagus, shiitake or button mushrooms **
• Wooden skewers (shorter ones are better; yakitori is not usually served on very long skewers)
• Ready-made Kikkoman Teriyaki sauce*
• Powdered ginger (for marinating) **
• Half a lemon **
• Container for marinating
• Grill (coal or gas grill is best for a smokier taste)

*I used ready-made teriyaki sauce because based on my research on yakitori recipes, the components of teriyaki sauce is very similar to yakitori marinade
** optional

Directions

1. You first cut your meat into bite-sized pcs, about an inch wide. For chicken skin, you can just put the skewer through it right away, as if the skewer were a needle and the chicken skin, cloth.
2. If you're using vegetables, you can cut them into bite-sized pcs as well and alternate it with the meat, much like in the photo (chicken and leek). For asparagus, it tastes bests when you wrap it with bacon and then put it on the skewers.
3. Put the meat skewers in a container, dash some ginger powder on 'em, and pour some Teriyaki sauce on it. About a teaspoon per skewer would do the trick; make sure not to drown the skewers but have the meat damp enough to soak in the flavor.
4. Squeeze half a lemon over the skewers.
5. Close container and leave to marinate for 30minutes to an hour or two. Don't leave them too long or they might get too salty.
6. Prepare the grill
7. When the grill is hot (enough that a drop of the marinade would sizzle), place the skewers on it.
8. Grill until the meat is cooked, turning it and basting it with left over marinade/teriyaki sauce to make sure it would meat would not dry out.
9. Serve with a tablespoon of teriyaki sauce drizzled on the meat skewers.
10. Eat as is or with rice. Enjoy! :)

Spicy Tuna Sashimi Salad

My friends and I always order this when we're at Japanese restaurants, so earlier today, I figured I'll try and make it myself... and I can proudly say that it tastes just as good! :D

This is a great appetizer or side dish. Here's how to make it:

Ingredients
Fresh tuna (sashimi grade) cut into small cubes
Japanese mayonaisse (Kewpie brand is good)
Togarashi (japanese chili powder)
Fresh cabbage leaves
Crushed crunchy tempura flakes*

Directions
Mix mayonaisse and togarishi together first. (Base amount on how spicy you want your dressing to be, and also never use too much mayonaisse that it will overpower the sashimi already.)
Mix the dressing with the sashimi and some of the crunchy tempura
Serve on a bed of fresh cabbage leaves, garnish with more crunchy tempura
Best served chilled!
Enjoy! :D

*To make crunchy tempura flakes, refer to this video.

Beef Teriyaki

Instructions (for 4)
0.5kg Sirloin/Tenderloin cut thinly and in strips
Teriyaki sauce
2 tbsp Garlic powder
2 tbsp Ginger powder
Dash of Ground pepper
Sesame seeds (for garnish)
A griddle

Directions

1. Marinate beef in teriyaki sauce (just enough to cover beef, but don't let beef swim in the sauce), garlic powder, ginger powder, ground pepper for 1-2 hours
2. Heat griddle
3. When griddle is very hot, place the beef (it should sizzle a bit) until cooked. Place rest of marinade on the beef and lower heat. Wait for about 3-5 minutes and transfer to a plate.
4. Sprinkle with some sesame seeds, serve with hot rice.