Recipe Philippines

If you’re in healthy eating diet program, maybe this recipe can help:

Ingredients

5 tbsps           olive oil
1 250g spaghetti sauce
1/2 tsp           sugar
2 strips           orange rind
1 pc                fresh thyme sprig
6 pcs              fresh basil leaves
500 grams      sole fillets {or any white fleshed fish}
french beans {or baguio beans}
salt and pepper {to sesame fish}

Procedure

Preheat oven to 400-F.  Heat 1 tbsp olive oil in a heavy pan.  Add spaghetti sauce. sugar, orange rind, thyme sprig and basil leaves.  Simmer for 5 minutes. Season the fish slices with salt and pepper.  Heat remaining oil in a heavy frying pan and fry sole fish fillets until flesh turns off white.  Place the fish on a greased baking sheet and roast in the preheated oven for 8-10 minutes or until fish is cooked. Serve fish on steamed french green beans with sauce poured on top or serve separately on the side.

I got this recipe as I was looking for some healthy-food.

Ingredients

1/2 kg pork loin, slice thinly
2 tbsp oyster sauce

Peanut Dayap Sauce

1/2 cup cream
1/4 cup chili savor
1/4 cup chunky peanut butter
1 tbsp chopped garlic
2 tbsps dayap sauce
1 tbsp oil

Procedure

Combine ingredients for peanut butter dayap sauce. Marinate pork loin with oyster sauce and 1/4 cup of peanut dayap sauce for at least 30 minutes. Skewer 2-3 pieces of meat on a barbecue stick. Grill until cooked, brushing with oil to prevent from drying. Serve with remaining peanut-dayap sauce.

Here’s another delicious treat for the”fiesta” or feasts.

Ingredients

250 grams annatto oil
100 grams longanisa, skinned
30 grams garlic, minced
30 grams green finger chilies
4 cups Japanese or any short grain rice
5 cups chicken stock
2 cups coconut milk
250 grams prawns , butterflied
250 grams mussels , cleaned and bearded
100 grams squid
100 grams string beans
150 grams eggplant , sliced diagonally
100 grams okra
100 grams roasted bell pepper

Procedure:

In paellera pan, heat annatto oil and sautee longganisa meat with garlic and chilies.

1. In paellera pan, heat annatto oil and sautee longganisa meat with garlic and chilies,  making sure that the rice is well coated with the oil.
2. Pour in hot stock and coconut milk. Bring to a boil for a few seconds.
3. Bring down the heat to a simmer; cover the paellera with foil. Cook until the rice is almost done. Add more if necessary.
4. When rice appears almost done, arrange the seafood on the rice. Cover with foil and let the seafood “steam” while rice finishes cooking.
5. Remove from heat.
6. Toss vegetables with oil and season with salt and pepper. Grill the vegetables and arrange them on the rice before serving.