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Saturday, May 23, 2015

Crispy Fried Jeprox

Crispy Fried Jeprox is a simple dried fish dish similar to daing.This is a very simple and straightforward recipe that will remind you on how to cook daing or salted dried fish (and we are using Jeprox for this recipe).

Jeprox recipe

What do you think about the name of this dried fish? If you will ask me, I think that naming a type of dried fish as “Jeprox” is funny sounding. An old Pinoy Rock song is the first thing that come into my mind when I see this fish. However (and although it sounds funny), the satisfaction that I get when eating crispy fried jeprox is no joke at all. I enjoy having this for breakfast with a bowl of super spicy vinegar and sinangag.

So what is the difference between Jeprox with Daing? You see, I had the same question too because they all look the same at first glance. Although you will notice that jeprox is lighter and thinner compared to regular salted dried fish. From what I gathered, Jeprox is made from a variety of fish called Smelt; it is a species of fish that can commonly be found in North America.

Having said that, I am now wondering if there is also Jeprox in the Philippines? Don’t get me wrong, I know that most of you will say that there are lots of Jeprox out there almost anywhere — but I’m asking about the fish though. I heard that there is a type of dried fish with the same name in Pangasinan, but I have not tried it yet. It may or may not be using the same kind of fish. since you know better than I do, a quick comment with your thoughts will help.

Try this Crispy Dried Jeproc Recipe. Enjoy!

Crispy Fried Jeprox
 
Author: 
  • Serves: 3
  • Serving size: 3
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 3 ounces packaged dried jeprox
  • 4 tablespoons cooking oil
  • ½ cup spicy vinegar
Instructions
  1. Heat the oil in a frying pan
  2. Once the oil heats-up add around 3 pieces of dried jeprox and fry each side until the color turns golden brown and the fish starts to curl. Make sure that the oil is not too hot when you put the fish in. This will prevent it from getting burnt quickly and will avoid a bitter aftertaste. Perform this step until all the fish are consumed.
  3. Using a spoon, scoop some hot oil from the pan and pour-it over the fish so that the opposite side will get cooked and crispy. Turning the fish over will not cook the fish equally since it is already curly.
  4. Remove the fried jeprox from the hot pan. Place in a plate lined with paper towels.
  5. Transfer to a serving plate. Serve with rice and spicy vinegar.
  6. Share and enjoy!
3.3.3070

 

Jeprox

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Thursday, May 21, 2015

Crispy Tilapia Sticks Recipe

Crispy Tilapia Sticks is a delicious crispy flavorful tilapia fillet dish. The fish is seasoned and dredged in a beading of Panko breadcrumbs, then deep fried until crispy. Crispy Tilapia Sticks makes a delicious appetizer and I think that it goes well with fresh homemade ranch dressing.

Crisp Tilapia Sticks_

This Tilapia sticks recipe was from my mom. She made the entire thing while I salivate and wait for it to be done. I was whipping-up some fresh homemade ranch in anticipation of the dish that I will soon be devouring. I can say that even though this dish is really simple, it tasted good and the texture is just perfect.

I know that most of us will say and think that nothing beats our mom’s cooking. I still think the same up to now. She was the reason why I got interested in the kitchen and all things related to food and cooking, in the first place — and she still continues to perform her magical cooking tricks to this day. I am really glad that she came here in the US to visit us.

Crispy Tilapia Sticks also goes well as a main dish. If I will eat this with rice, my preference is to have a dip made-up of soy sauce and lemon or calamansi (or simply Toyomansi).

Try my mom’s Crispy Tilapia Sticks Recipe. Enjoy!

Crispy Tilapia Sticks Recipe
 
Author: 
  • Serves: 4
  • Serving size: 4
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 lb. thick tilapia fillet. each piece sliced lengthwise into 3 to 4 pieces
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 teaspoon sea salt
  • ¼ teaspoon ground black pepper
  • 2 eggs, beaten
  • 1 cup Panko breadcrumbs
  • 2 cups cooking oil
Instructions
  1. Combine the salt, garlic powder, onion powder, and ground black pepper in a bowl mix well.
  2. Rub the mixture all over the sliced tilapia fillets.
  3. Meanwhile, pour the oil in a deep cooking pot. Turn-on the heat and start to heat-up the oil.
  4. Dip the tilapia fillet in the bowl with beaten egg then dredge the tilapia in Panko breadcrumbs. ake sure that the tilapia is well coated. To save more breadcrumbs and for better coating, you can place the breadcrumbs in a container with cover. Simply put 2 to 3 pieces if tilapia fillet in the container with breadcrumbs, cover it, and then shake the container back and forth. You will see that the tilapia will be coated properly.
  5. Put the breaded tilapia into the hot oil and start to deep fry the fish until the color turns golden brown. Use medium heat in this step
  6. Remove the deep fried crispy tilapia sticks from the cooking pot and place in a plate lined with paper towel.This will absorb the excess oil.
  7. Transfer the crispy tilapia sticks in a serving plate and serve with a bowl of fresh ranch dressing. You can also serve this with tartar sauce.
  8. Share and enjoy!
3.3.3070

 

Crisp Tilapia Sticks Recipe

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Wednesday, May 20, 2015

Sinigang na Bangus sa Bayabas

Sinigang na Bangus sa Bayabas is a version of sinigang that makes use of ripe guava as the souring agent. Sinigang is a Filipino sour soup dish that commonly uses unripe tamarind or bilimbi to make the sour sour. This singang na bangus sa bayabas is not as sour as the traditional singing dishes, but it has a nice mild flavor that I liked.

Sinigang na Bangus sa Bayabas

I was not able to enjoy this sinigang version as I was growing up. This is one of the reasons why I was skeptical about this dish. However, things changed when I had the courage to try it. I thought that it was not bad, and I even had more until finished the entire bowl.

I think that it takes a little getting used to, or what they call acquired taste in order for most of us to enjoy any sinigang sa bayabas version. I am not a fan of guava, but I like milkfish and fish sauce. The flavor of the milkfish blends well with the guava and the fish sauce making this dish successful. It will be better if you use the ripest guava that you can get for optimum flavor.

Sinigang na Bangus sa Bayabas Recipe

Try this Sinigang na Bangus sa Bayabas. Let me know what you think.

Sinigang na Bangus sa Bayabas
 
Author: 
  • Serves: 3
  • Serving size: 3
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 medium milkfish (bangus), cleaned and scales removed and sliced into steaks
  • 2 cups baby spinach
  • 4 to 6 pieces guava (ripe)
  • 8 pieces okra
  • 1 small onion, wedged
  • 2 medium tomato, wedged
  • 2 pieces Jalapeno pepper
  • 2 tablespoons fish sauce
  • 1 teaspoon ground black pepper
  • 4 to 5 cups water
Instructions
  1. Pour the water in a cooking pot. Bring to a boil.
  2. Put-in the guava, tomato, onion, and whole peppercorn. Let it boil. Continue to boil (covered) for 15 minutes or until the guava and vegetables are soft. You may add more water if needed.
  3. Using a fork of potato masher, mash the guava and vegetables inside the cooking pot to extract the flavors. This is an optional step, be extra careful.
  4. Pour-in the fish sauce. Stir.
  5. Add the milk fish. Cook for 5 to 10 minutes in medium heat.
  6. Add the okra and Jalapeno. Continue to cook for 5 minutes.
  7. Put-in the spinach. Cover the cooking pot. Turn the heat off. Let the spinach stay in the pot for 5 minutes.
  8. Transfer to a serving bowl. Serve.
  9. Share and enjoy!
3.3.3070

 

Watch the cooking video:

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Friday, May 8, 2015

The strange and surprising FRUIT Mexico

mexicocity

 

Visit one of the pleasures of a foreign country to taste the fruits of their factor Make literal fruits of work, of course. How capital and main cities of Mexico, Mexico City is a destination paragraph agricultural wealth of the country. In the bustling outdoor markets, you will find rare fruit in the United States, which has yet to be processed at Whole Foods-bound.

Focused on fresh water, cut into pieces by fruit carts in corners, or eat on the move in the markets of the city, the product of Mexico presents a kaleidoscope of flavors. While revenues passion fruit curd How Christina Tosi is proven by the heads have a real interest in its range of flavor profiles Develop A, there is still a large untapped potential Make another side of the border. Red fruit, folding a chocolate pudding Reminiscence join other meats have the sweet taste of potato pie, here is a beautiful view of Brand, strange fruit world Mexico

PITAYA

pitayaagria

Taste: grapes, purple, floral and melon

It can be difficult to distinguish the difference between the word "dragon fruit" of the UN and "dragon fruit", although the fruits are very different. Pitaya the kind generally refers to Stenocereus, a variety of fruit cactus sometimes called Mark "Pitaya Agria" stained pink shells that seem small clusters of spines. Juicy flesh and dark ruby ​​scattered with small edible black seeds a little dragon fruit tart or what we know as a dragon fruit.

 

TUNA FRUIT

 

Taste: Asian pear, watermelontunafruit

Taste: Asian pear, watermelon

More impressive UN Dos Gringos, tuna is not, but the fruit of Opuntia cactus. Barrel in the form of a thick skin and do vary from green to dark brown, make a fruit flesh can be pink, orange, yellow, or more commolyn, green is often sold pre-peeled and cut in bags Plastic UN Markets Easy corner Parr. Bark has a small group of thorns similar to what can prick the skin One UN. The meat is juicy watermelon seeds UN difficult similar net pellets (Do not worry, they are edible). The flavor of pink bubblegum flavor surprising. Xoconostle is a bitter version of this fruit, usually in preparations jam, and are not eaten fresh.

LULO

luloTaste: tart, rhubarb, sour orange flavor

Although markets and is grown in most tropical regions DO Mexico, fruit of a, sometimes called narajilla jumps, or "little orange" and originates from South America. It is like a small green tomato or tomatillo, with skin color A bright orange This small open space REVEAL paragraph, jelly and green seeds. Because of its bitter taste rhubarb-esque, often squeezed sugar and water to make the cool waters. (Photo: Scarlett Lindeman)

BANANA VARIETALS

bananasSee: Apple Sao custardy with strawberry and apple notes; Dominicans are creamy and sweet as Cavendish Making; Located Mark Cavendish milder and drier than.

A maple domination of Cavendish UN, our America is so complete that a glimpse of one of the other types of trees 400 aircraft is How do I know you have an additional annex. Cavendish and Plantain, what Americans know how bananas station readily available in the markets of Mexico City. In addition, it Manzanos average size of Platanos with pink, custardy flesh; Dominican bananas, the fruit clusters of small, thumb-sized; andplatanos housed, which are slightly drier and softer.

 

ZAPOTE NEGRO

zapoteneg

From the "tzapotl" is a term Nahuatl ZapOte a cast of paragraph ALL, red edible fruits. Black apple is one of them: a baseball sized round fruit called "chocolate pudding fruit" for meat, dark meat to sweeten and soften them before CAIR itself as it matures UN has a bright green, a radiant skin. As smooth wrinkles. UN Common Market August January, flesh colored jet black Brand fruit is sweet and nutty, with notes of plum MAIL baking chocolate. It can be cut in half and eat with a spoon or register to paragraph cooked meat can be down with sugar and cinnamon dessert, rustic paragraph.

MARACUJA AND GRANADA CHINA

granadachina

An edible portion of passion fruit, passion fruit and is often sold as frozen in the United States. The floral taste, sweet and spicy Feature What is characteristic tropical fruit born of the UN in America missing. The fruit is purple baseball size leather skin. A torn era, internal cavity of the UN has a mass of slippery black seeds wrapped in the yellow flesh, wet, and can be sucked UN center. Very similar in flavor, A "Chinese Roma" Chinese sphere-shaped Granada has a paragraph or hard shell, such as plastic, it should be cracked Access gray-blue open folder in paragraph crispy house, oval, edible seeds, Make a little softer than passion.

CHERIMOYA AND GUANABANA

guanabana

A heart-shaped cone, or soursop, comes in a variety of ways, most often covered with green tuberculate skin. Cut in half, you have a heady floral aroma with creamy white flesh with light shooting, black seeds like pebbles. The fruit can ripen avocados How to counter sin, and we are ready when slightly soft to the touch. They can also be frozen as well, vacuum and frozen meat that has a mixture such as banana, pineapple and peach. The related soursop is larger, with darker green flesh and protruding spines. The interior is white, with many large grains and soft pockets, soft and creamy flesh, often become fresh water, ice cream, popsicles and palette.

MAMEY AND SAPODILLA

mamey

A dark brown jacket ABRANGE this great fruit called mamey oblong. A leather grip is so strong that not tell you if this mature. On the market, suppliers of cutting a corner Each fruit so that buyers are able to control salmon colored flesh inside, leaving the United Nations stalling back into the incision when buying. The meat is firm and starchy, and the taste of sweet potato pie with a large hole in the center. Poco is also a quality of food, often used in Oaxaca beveragetejate. Mamey often meat and mashed potatoes with cream and sugar and frozen in pallet corals. A little weird, though similar, is relatedsapodilla or "mamey sapote of" or "sapodilla", with a dark brown leather and gold, juicer meat has a taste pear mixed with brown sugar and cream.

CIRUELA HUESUDA

ciruela

About the size of a large skin greenish yellow orange and red ripe kumquat UN, this variety of plum as nothing like plum. A skin is thick and firm with a large seed in the middle of his reach encompassing over its volume. The best way to eat is paragraph puts his mouth on hers, Keep it in your face like a hamster, forums and tearing of the skin and the flesh with its molars. It has a fishing and taste of mango and one season August December UN

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Mahi-Mahi Paksiw Recipe

Mahi-mahi paksiw is a dish wherein fish such as mahi-mahi (which is also known as dolphin fish – don’t worry, this is not our friendly dolphin flipper) is cooked in vinegar with some spices. This is a simple Filipino recipe and it is consumed best with warm rice. Other names of this dish are paksiw na isda or pinangat na isda (not to be confused with Bicol’s version of pinangat because the latter makes use of coconut milk).

Mahi-mahi Paksiw

This version of paksiw na isda is different from the traditional recipe because the fish was first grilled before cooked in vinegar. I like to do this sometimes because I thought that grilling makes the fish tastes better — there is a smoky component into this dish, which I really liked.

I made use of mahi-mahi fillets to cook this dish. You can do the same or you can also use other fish variety whether fillet or whole, just make sure to clean the fish well and remove the scales before cooking. I find coconut vinegar best for this recipe. However, you can also use whatever type of vinegar is available in your area. White vinegar and apple cider vinegar will work too.

Try this Mahi-mahi Paksiw Recipe. Let me know what you think.

Mahi-Mahi Paksiw Recipe
 
Author: 
  • Serves: 3
  • Serving size: 3
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 lb. Mahi-mahi fillet
  • 1 teaspoons salt
  • 1 teaspoon whole peppercorn
  • 2 pieces long green chili
  • 4 cloves garlic, crushed
  • ½ to ¾ cup coconut vinegar
  • ¾ to 1 cup water
  • ½ teaspoon sugar
Instructions
  1. Rub salt all over the mahi-mahi fillet.
  2. Heat-up the grill then grill each side for 3 minutes.
  3. Meanwhile, combine water, vinegar, whole peppercorn, garlic, and sugar in a cooking pot. Let boil. Adjust the heat to low.
  4. Put-in the grilled mahi-mahi and long green chili then continue to cook (covered) for 12 to15 minutes. Add more water if needed.
  5. Transfer to a serving plate.
  6. Serve. Share and enjoy!
3.3.3070

Mahi-mahi Paksiw Recipe
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