What's cooking....

Just recently and 'suddenly' my husby Zo loves to cook and been testing his cooking skills and then kind of showing off to me about it. I think and admit that he cooks better than me (muahaaha). I prefer eating his cooking than mine. I became the so called 'food taster' of these 2 dishes he cooked (of course he pakai recipe orang that he took from the net & newspaperlah) a few weeks ago.

1st dish is 'Fortune Fish Melody':





Method:
Wash the red dates and shred into small pieces, soak dried day lily in water for two hours and wash. Tie dried day lily into knobs and rinse. Soak ear fungus for 30 minutes, wash and cut into small pieces.

Clean the Garoupa and dry it with a towel. Place the fish on a plate, steam it with boiling water for five minutes.

Ingredients:
Grand Garoupa – 1 kg
Red dates – 20g
Dried Day Lily – 20g
Ear Fungus – 10g

Take it out, drain away the gravy, then add pieces of red dates and dried day lily on top of the fish. Continue to steam for another 8 to 10 minutes

Seasoning:
Oyster Sauce – 2 tbsp
Cooking Oil – 1 tbsp
Honey – 1 tbsp
Water – ½ Cup

Heat the wok, add seasoning sauce with low heat. When the mixture boils, pour it onto the fish. Serve hot.

And 2nd dish is 'Fried Bangus Fritters'....hahaha....saja-saja bagi nama...actually we both don't know the exact name of it...but for sure we know that it is a Philipino Cuisine. I did the creamy mayo sauce only.




Ingredients:

1 whole bangus (white fish), about ¾ kilo
1 tbsp. of finely minced garlic
2 onions, finely chopped
2 skinless sweet pimiento (canned), finely chopped
1 tsp. of finely chopped parsley
3 slices of bread
1/8 c. of milk
1 egg beaten
Salt and pepper to taste
½ c. of cooking oil

How to :

Steam or boil bangus. Cool. Pick the bones. Flake the meat.

Tear bread slices into very small pieces or grate in the blender. Pour milk over bread and mash. Mix all of the ingredients together. Form into small logs, about 3” in length and 1” in diameter.

Heat skillet (frying pan). Pour in cooking oil. Heat until it starts to smoke. Set heat to medium-high. Fry fish logs in batches. Make sure that there is enough room in the skillet to roll them while cooking. Cook fish logs until golden brown. Drain on paper towels and serve with Creamy Garlic Mayo.

To make Creamy Garlic Mayo: Mix together ½ tsp. finely minced garlic, ½ c. or mayonnaise, ½ c. of milk, ¼ tsp. of finely chopped parsley, salt and pepper.

Both dishes tasted really good....keep up with the cooking dear!