Parmesan-crusted Sole

There were nice sole fillets in the market and I could not resist buying some. We usually just sauté fish fillets but I thought of using oven this particular time…

I don’t remember exactly which book I found the recipe from but it is definitely one of the ones in our library.  I copied it hurriedly in my small notebook but forgot to write the source…

about 500 grams sole fillets, cleaned and patted dry

1-1/2 cups panko breadcrumbs
1-3/4 cups finely grated Parmesan cheese
1/3 cup butter, softened
1/3 tablespoons mayonnaise
fresh juice from 1 lemon
salt and pepper to taste
parsley flakes

Preheat oven to 375F.

Arrange the fillets in a baking dish; set aside.  Mix together – breadcrumbs, Parmesan cheese, butter, mayonnaise, lemon juice and seasonings.  Lightly spread over arranged fillets.

Bake 8 to 10 minutes then switch to broil; broil 3 minutes or until the top is lightly browned.

Serve immediately.

 

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Pork Sinigang sa Batwan

Sinigang is a popular sour soup made with pork, beef, fish or seafood (mostly shrimp).  The usual souring agent is sampalok (tamarind), but other souring agents, such as kamias (bilimbi?), calamansi, even green (unripe) mango, can be used.  I’ve even heard of sinigang using bayabas (guava).

But in my mom’s hometown province, they use batwan!  What is batwan???? Mmmm, there’s a few articles of it online – just type batwan or batuan in Google.

I got lucky when A-te J brought some with her when she came back.

Even luckier when she cooked sinigang with it!!!

How is it used as a souring agent in sinigang?  Well, according to A-te J, just throw 5 to 10 pieces of batwan into the pot with all the other ingredients (half kilo pork, water, tomatoes, etc.) and let it boil until the batwan is soft, then lightly mash the batwan to bring out even more sourness…

We usually start by sautéing ginger and tomatoes then stirfrying (cleaned, rinsed) pork rib pieces.  Broth or water is added, as well as the batwan and gabi (taro) if using.  Let the pot boil and add the veggies as desired (sitaw, kangkong, puso ng saging, labanos, etc.).  When the batwan is soft, mash lightly and stir.  The soup will thicken slightly.  Adjust seasonings as desired.  Serve hot!

Seafood Congee

I actually made this dish twice, this week!!!

The first time was on Monday.  Hubby announced, at around 5pm, that a couple of his friends were coming over IN AN HOUR (!) and asked me to prepare something…

But there was nothing!!! there were frozen meat in the freezer but it would not even thaw in time!!!

Long story short, I took out one of the two frozen ocean crabs in the freezer and made congee with it, adding squid balls and some frozen shrimp to the mix, as well as century eggs and hard boiled eggs!

It was a hit!

So much so that I made another batch and sent it to my mom and to my father-in-law!

The recipe (using my magic cooker) –

Rinse about 1/2 cup of rice then place it in the inner pot.  Add about 4 to 5 cups of broth or water.  Place 1 medium to large-sized crab (cleaned and chopped) inside, as well as ginger slices and a whole onion (peeled).  Boil for 15 minutes then put the pot in the magic cooker chamber.

After 90 minutes or so, take out the inner pot and bring to a soft boil on the stove.  Add shrimps, chopped squid/octopus or whatever seafood you like to add.  Season to taste.  Stir until all ingredients are cooked and congee is thick and creamy.  Garnish with chopped green onions or leeks.  Serve with hard-boiled eggs.

(The second batch of congee for my mom and F-I-L were made with crab, shrimps, octopus, squid balls and abalone mushrooms.)

 

 

Crab Sotanghon

The usual crab sotanghon (mung bean noodle) that I cook (and that hubby likes) is a creamy, saucy concoction. This time, however, circumstances forced me to stray from the usual. The culprit? The absence of a crucial ingredient.

The result? A different, but still delicious, dish!

The recipe:

300 to 400 grams sotanghon, softened
1 kilo crabs, cut up (cleaned)
4 to 5 thin slices of ginger
3 cloves garlic, chopped
1 onion, sliced
350 grams ground pork
1/4 cup oyster sauce
1/4 cup light soy sauce
1 liter chicken stock
2 egg whites, lightly beaten

1 tablespoon sesame oil
salt, pepper and chili flakes, to taste

Saute the ginger in hot oil.  Add onions and garlic.  Stir fry a few seconds and add the pork.  Stir fry until almost cooked.   Add the crabs and mix around a few seconds and season with oyster sauce and soy sauce.  Add the chicken stock. Season with salt and pepper (and chili flakes, if desired).  When the stock boils, add the sotanghon.  Swirl in the beaten egg whites.  Let simmer until the sauce is fully absorbed by the sotanghon. Toss with sesame oil (adjust seasonings, as needed). Serve hot.

Pork, Liver, Peppers and Onions

This is a dish that is especially for hubby.  Why?  Because he really likes liver, bell peppers, and onions!  The pork part is for me, because I don’t eat liver at all, bell peppers scarcely, and onions?  Only when they are “invisible” in the dish!!!

The dish is cooked in the the sequence of its name…

Saute thin slices of pork (usually kasim or shoulder part) until it is almost done.  The liver slices go next (sliced thicker than the pork).  Stirfry several seconds then add the bell pepper pieces.  Swirl the pieces in the pan then add the sliced onions.  It is important that the onion slices stay crisp, and the bell peppers not mushy.  Most important of all, the liver should not be overcooked.  Season with salt and pepper, to taste.

Stewed Pork Leg

My mom has always been “revolutionary”… while all other parents encouraged their kids to eat fatty food (at least as far as my contemporaries have told me) my mom “trained” us by cutting out the fat in pork chops and adobo, trimming the fat from spare ribs and liempo, removing the fat from barbecue… even going as far as having no-skin fried chicken!  Needless to say, we were utterly ignorant of bacon, chicharon, crispy pata (pork leg) and similar stuff!  Our only exposure to “fat” was the yearly lechon at the office party at Christmas!

But my late father had 3 favorite foods – the pancit (noodles) from his hometown (the ones his mom made from scratch), adobo, and stewed pork leg… stewed pork leg which was usually swimming in fat, and hidden from my mom’s sights!

Well then, imagine my surprise when I found a recipe for stewed pork leg in my mom’s recipe files!!!!

Of course I had to make it!!!!  And, of course I bought pork leg slices which were the least fatty that I could find!!!!

Sorry, though, since I do not have my mom’s permission to share her recipes. But, the good news is that this dish is a winner!!! Everyone said so!!!

 

Fruitcake Cookies

This is another recipe from Mrs. Fields; but not from the same book as the Oatmeal Chocolate Chip Cookies (the post before this one).

And, because we are not exactly fruitcake lovers, I halved the recipe!

1 cup flour
1/4 teaspoon baking powder
1/2 cup quick cooking oats
1/2 cup butter, softened
2/3 cup brown sugar
1/8 cup molasses
1 teaspoon brandy
1 teaspoon vanilla
1 egg
1-1/2 cups mixed fruit (glazed and dried)

Sift the dry ingredients together; set aside.

Beat butter, brown sugar and molasses together; add brandy, vanilla and egg. Stir in the dry ingredients (do not overmix!) then fold in the mixed fruit.

Drop by tablespoons onto greaseproof-paper-lined cookie sheet.  Bake in a preheated 325F oven for 12 to 18 minutes or until the cookie edges are light brown.  Let the cookies rest on the cookie sheet for 10 minutes after removing from the oven; then transfer to a cooling rack to cool completely.

I was pleasantly surprised when the kid ate one and declared it delicious!  You see, she does not like mixed fruit of any kind!!!