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Agar-Agar Salad: Ingredients

This document provides recipes for several dishes: Agar-Agar Salad with ingredients like agar-agar strands, chives, eggs, bean sprouts and a dressing of garlic, soy sauce and sesame oil. Tuna Fish Ball made with tuna, cream cheese, taco sauce and seasonings. Bangus Corn Soup with tomatoes, fish, corn, spring onions and fish stock. Fish Sarciado using fish fillets sautéed in oil and simmered in a sauce of garlic, onion, tomatoes, water and fish sauce. Sinigang na Bangus, a Filipino sour fish stew made with milkfish or bangus and vegetables like eggplant, string beans and tamarind powder.

Uploaded by

Alvin Dela Cruz Cabungan
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© Attribution Non-Commercial (BY-NC)
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Download as DOCX, PDF, TXT or read online on Scribd
64 views

Agar-Agar Salad: Ingredients

This document provides recipes for several dishes: Agar-Agar Salad with ingredients like agar-agar strands, chives, eggs, bean sprouts and a dressing of garlic, soy sauce and sesame oil. Tuna Fish Ball made with tuna, cream cheese, taco sauce and seasonings. Bangus Corn Soup with tomatoes, fish, corn, spring onions and fish stock. Fish Sarciado using fish fillets sautéed in oil and simmered in a sauce of garlic, onion, tomatoes, water and fish sauce. Sinigang na Bangus, a Filipino sour fish stew made with milkfish or bangus and vegetables like eggplant, string beans and tamarind powder.

Uploaded by

Alvin Dela Cruz Cabungan
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Agar-Agar Salad

Ingredients
 30 g / 1 oz refined agar-agar strands
 1 bundle flowering garlic chives
 3 eggs
 salt and pepper to taste
 1 tablespoon peanut oil
 250 g / 8 oz fresh bean sprouts

Dressing Edit

 1 clove garlic
 1 teaspoon sugar
 3 tablespoons light soy sauce
 2 tablespoons Oriental sesame oil
 2 teaspoons honey

Directions
1. Soak agar-agar strands in cold water for 30 minutes to one hour while preparing the rest
of the salad.
2. Wash the flowering chives and snap off any tough lower ends.
3. Finely chop some of the stalks to yield about 3 tablespoons.
4. Cut the rest of the chives into bite-sized lengths and drop into boiling water for 30
seconds, then drain and immerse in iced water to set the colour.
5. Drain as soon as they are cold.
6. Beat the eggs, season with salt and pepper and stir in chopped chives.
7. Heat a heavy frying pan and cook just enough egg mixture to coat the pan with a thin
layer.
8. When set but not browned turn egg sheet onto a plate and rub pan lightly with oil
before making another.
9. Continue until all the egg is used up.
10. When cool, cut into thin strips (to make this easier, stack egg sheets and roll them into a
cylindrical shape first).
11. Wash bean sprouts, pinching off any straggly tails.
12. Drain the agar-agar well and cut into bite-sized strips.
13. Combine all the ingredients, cover and chill.
14. In a bowl whisk together the dressing, first crushing the garlic to a smooth paste with
the sugar.
15. Pour over the salad, toss and serve.
TUNA FISH BALL
2 (6 1/2 oz.) cans tuna fish, drained & flaked
1 (8 oz.) pkg. cream cheese
1 tbsp. taco sauce
1 tbsp. parsley flakes
1 tsp. onion flakes
1 tsp. hot sauce (opt.)

Blend cream cheese, taco sauce, parsley and onion flakes; add tuna fish,
shape into ball and refrigerate.

Bangus Corn Soup


Ingredients
250 gms. tomatoes ripe
1 tbsp. sugar
1-1/2 cups water
1 bayleaf
1/4 tsp. cinnamon-clove powder
1/4 tsp. red chilli powder
1/4 tsp. cumin powder
2 tsp. butter
1/4 tbsp. plain flour
Method
Pressure cook the tomatoes (about 2 whistles suffice).
Blend till smooth. Strain to remove seeds and peels.
Heat 1 tsp butter in a pan, add the bayleaf, garlic (whole) and fry for a few
seconds.
Add tomato puree. Stir. Dissolve the flour in a little water till smooth.
Add the flour paste, stirring continuously, bring to a boil.
Add the seasoning, salt and sugar. Simmer for 5-7 minutes, keep aside.
In a pan, heat 1 tsp butter, simmer corn till soft.
Add spring onion, bangus and parsley, simmer for 5 min.
Add bangus stock and bring to boil. Add tomato soup and paneer.
Boil it for 10 mins. Serve hot with bread croutons, a swirl of fresh cream, and
pepper.
1 clove garlic
1 cup flaked and cooked fish
1 cup tender corn kernels
1 spring onion, finely chopped
1 tbsp finely chopped parsley
2 tbsp finely grated paneer
salt as per taste
2 cups fish stock 
Fish Sarciado Recipe, the mixture of garlic and onions and tomatoes
enhances the flavor of the sautéed fish.
Serves 4
Preparation time: 35 mins marinating
Cooking time: 15 to 20 minutes
Fish Sarciado Ingredients:

 1 kilo fish fillets (sole, red snapper or sea bass)


 1 teaspoon salt
 1 tablespoon lemon juice
 1/2 cup vegetable or corn oil
 2 tablespoons minced garlic
 1/4 cup minced onion
 1 cup minced tomatoes
 1/2 teaspoon freshly ground pepper
 1/4 cup water
 1 teaspoon patis (fish sauce) or salt
 1/4 cup chopped scallions

Fish Sarciado Cooking Instructions:

 Season the fish with salt and lemon juice. Marinate for 30 minutes.
 In a large skillet, using half the oil, fry the fillets until they are light
brown on both sides.
 Drain on absorbent paper towel.
 In another large skillet, saute garlic in remaining oil until light brown,
then onion until transparent and tomatoes until soft.
 Add pepper, water and patis or salt.
 Simmer until a saucy consistency is achieved.
 Add the fried fish to the sauce.
 Cover the skillet and cook for 2 minutes, turning the fillets once.
 Serve hot, garnished with scallions.
Milkfish or bangus is the fish most commonly used in cooking
fish sinigang. Thus, this recipe is called the sinigang na
bangus or milkfish sinigang recipe.

Sinigang na Bangus Ingredients:

* 1 piece large bangus, cleaned and sliced into serving pieces


* 5 cups water
* 1 small ginger, sliced
* 2 pieces tomatoes, quartered
* 1 medium onion, sliced
* 2 medium eggplants, cut into serving pieces
* 5 pieces string beans, cut into serving pieces
* 2 cups kangkong leaves
* 1 small pack tamarind powder
* 1 teaspoon salt

Sinigang na Bangus Cooking Procedure

1. In a casserole, bring water to a boil together with the ginger.


2. Add the bangus, tomatoes, and onion and simmer for 10
minutes.
3. Add the tamarind powder and salt to taste.
4. Add the eggplant and string beans and simmer for another 5
minutes.
5. Remove from heat, add the kangkong leaves, and let stand
covered for 5 minutes.

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