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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! :)