Fish Fillet with Mushroom Gravy

I've been experimenting in the kitchen lately. Since our fridge has the remaining half of the cream dory from my last time cooking, I decided to just make fish fillet with mushroom gravy sauce.

To make this the fish fillet
300 grams of fish fillet cut in serving pieces
5 tbsps. of cooking oil
3 tbsp. of flour
1 beaten egg
2 calamansi

First Season the fish fillet with salt and pepper then add calamsi juice. Marinate for 10mins. Then heat the pan with cooking oil.

 Dust the fish with flour then dip it in egg then dust again with flour.  Cook the fish fillet on both sides until browned. Keep the heat at medium-high so that a crisp crust forms on the outside of the fish while the inside remains moist. Never overcook fish. Drain the cooked fish fillet on absorbent paper towels. Set aside the fish fillet.

For the mushroom gravy, I tried an easy recipe before which I got here. But this time I was tinatamad so I did a more easier way, since I got a pack of mushroom soup. I just followed as per pack direction. Add more sliced mushroom. I then let it simmer. When the soup became a bit thick,  get a cup of the mushroom soup and add a tbsp of oyster sauce. Magkalasa..pwede, hehehe!

Arrange the fish fillet then pour the musroom gravy over it.

So our dinner was so filling, we had steam rice, fish fillet with mushroom gravy and syempre the mushroom soup. Perferct kasi it was raining that night.

Have a splendid week everyone!

Seafood Paella

 

Cooking a paella requires high heat for sauteing and then moderate to low heat for simmering. While this sounds easy, it takes a bit of practice to master.

I've learned that...

When making paella the most common mistake is to cook it with too much heat that will end up with undercooked rice. So what to do, add a cup of water or broth and must lower the heat to cook the rice.

Another mistake is too much adding of broth that will end up in a soupy paella. To fix this,  increasing the heat just long enough to boil off the excess water will help though  too much heat will burn the rice. What also works is to remove the excess broth with a large spoon. 

.It was my 3rd time to cook paella and I may say, somehow my paella cooking is much better,  yummier and less messy on the preparation hahaha.

Want to try making paella you can grab the recipe  here .

Happy Foodie Friday!

GT: Whats inside my Bag

Few year ago, I posted a tag about whats inside my bag in my other blog. I so enjoyed doing that tag. Now I am sharing you again what's inside my bag. :)

I am using different bag depending on what I wear and depending on my mood. Yesterday, I used this green nine west bag. A gift from my friend who came from Dubai. :)

Now let me show you what is inside.

Fossil Wallet (remembrance ko when I was in Sydney), coin purse, pocket size notebook, WD external hard drive, digicam, cellphone, ipod, moisturizer, lotion, perfume, my office badge, bag hook, hairbrush, intradental floss. Mints.
My kikay pouch (inside are lipstick, lip gloss, blush on, face powder, eye liner, etc.)

A small bag wont really work for me. Whenever I buy bag, I consider its size and shape. Hay sabi nga ni hubz, I always bring the whole house with me hehehe.

So there....that is what inside my bag. Whats yours by the way?

See more of Girls Talk entry here.

Sweet and Spicy Squid

This is an impromptu dish.

I cooked paella last night for our father's day dinner then I had this extra squid. I planned to throw in everything in my paella but I remember one cooking show I saw on tv, dont over dump everything. So okay....what do do now with the extra squid rings.

Calamari...pwede kaso, its a messy thing to do and Im not in the mood to cook that.
I checked my kitchen for any idea. Then I saw a bottle of Thai chilli sauce.

So ayun, an idea popped! I made this Sweet and Spicy Squid.

To do this, you will need the following...

5 pieces of squid. cleaned and cut into rings
2 onions quartered
1 green bell pepper
3/2 cup water
1/4 cup brown sugar
Thai chilli sauce

Then in a sauce pan, drizzle some cooking oil, saute the quartered onion, do this for a minute. Remove the onion from the pan and set aside. On the same pan, put half cup of water, then sugar. You can add sugar if you want to be sweeter. Simmer until the sugar is dissolved and the mixture thickens. As the Thai chilli sauce. Its up to you how much chilli sauce you will add. Then throw in the squid rings. Stir until all the squid rings are coated with the sauce. Dont over cook.

You can do this also serve this dish on a sisig plate. When the spicy squid is ready. Get your sisig plate then place it on a stove. Heat it for 5 minutes or so. Make sure that the sisig plate is hot, hot, hot ha! :)Then put the sweet and spicy squid.

Remove from heat and serve with rice (pwede rin with beer)

Ipod for Father's Day

This is a Sponsored Post written by me on behalf of Charter. All opinions are 100% mine.

Father's day maybe over but the gift giving for this special day is still on.

Are you still thinking of giving him an iPod but find it a bit expensive. Why buy when you can win one. Charter recognizes the importance of  all fathers in the world that they are offering a special deal for father's day.

You can actually get a gift card for up to $300 to Home Depot or other retailers when you sign up for one of Charter’s Best Bundles. No purchase is asked to join this contest! Enter now to win an iPod Touch.

Besides all these great perks, Charter is giving away 100 8gb iPod Touches to show off it's new mobile app for iPod, iPhone and Blackberry.

With this new mobile app that you can download for free, the world of Charter is literally at your fingertips. Charter's new mobile apps allow to us to check TV , view on demand trailers, access to news , sports and weather forecasts and On Demand listings too. And the great thing is Dads can get charter support and bill pay info too. Dads can get updates, fun extras, and facebook only deals on Charter’s Facebook page. What fun for all Dads with a Charter Mobile.  So he wont be saying "Not another tie, for father's day!"

Do watch this video on this charter app here

Steam fish fillet with ginger sauce

This is hubz favorite lately,  for this week, I cooked this twice for him. Again I am sharing another easy recipe.

To make this very easy dish, you will need the following;

200 gram fish fillet (I used cream dory)

2 inches ginger cut into thin strips

3 tsbp olive oil

1 tsbs sesame oil

3 tbsp soy sauce, mix with a tbsp of brown sugar and and 1/4 tsp of sesame oil

Onion leeks cut into 2 inches

salt

fresh cracked pepper

When everything is ready...you will then...

Pat the fillet dry with paper towel. Season with little salt and fresh cracked pepper. Place the fish on a foil and  put few pieces of ginger on the fillet then wrap it up. Place into a steamer, set over several inches of gently boiling water, and cover. Gently steam for 10 to 12 minutes. When is ready, remove from the aluminum foil and place on a serving plate.

Then prepare the sauce.

Heat up a pan over high heat and add 3 tablespoons of olive oil, swirl around until it’s hot. Thrown in the remaining ginger. Stir it for a minute. Pour the hot oil with ginger over the steamed fish. Put the pan back onto the stove, add the soy sauce mixture and stir well. As soon as the sauce bubbles up and boils, pour the soy sauce over the fish. Topped with onion leeks. Serve the steamed fish immediately with white rice.

Mocha Cupcake with Marshmallow frosting

For the cupcake you will need;

1 cup all-purpose flour

3/4 cup baking soda

1/4 tsp salt

3/4 cup water

1/4 cup unsalted butter, room temperature

1/2 cup water

1 sachet of 3 in 1 instant coffee

1/2 cup white sugar (I used caster sugar)

1/2 cup brown sugar

1 egg

1 tsp vanilla

Preheat oven at 350F or 170C. Line a 12 cup muffin pan with liners.

Stift together flour, bakins soda and salt. Set aside.

Add the instant coffee to water. Stir until the coffee dissolves.

With an electric mixer, beat butter sugars and salt.  Do this until  its light and fluffy.

Then add egg and the vanilla. Beat well.

Lower the speed and add the flour mixture in 3 additions alternating the coffee mixture. Increase speed to medium until exverthing is incorporated.

Divide the mixture evenly on the muffin liners. Bake for 18-20 minutes of until toothpick inserted at the middle comes out clean (I bake mine for 18mins only) Cool on a wire rack.

Then make your marshamallow frosting.

To do this you will need;

1 cup sugar

1 tsp cream of tartar

2 eggs whites, unbeated

1/4 tsp salt

3 tsbp water

Then what you will do,

Combine the egg white, water , sugar, cream of tartar and salt in a heatprof bowl over a pan with simmering water. Whisk constantly until sugar is dissolves and mixture turns white.

Transfer mixture in an electric mixer with whisk attachment starting with low speed and gradually increasing to high, until the mixture becomes stiff, glossy peaks form about 7 to 10 minutes. Add vanilla and mix. Use immediately.

Tuna Pesto Pasta

For tonight's dinner we had Tuna Pesto Pasta. A vey simple pasta dish that I am sure you will surely love.

To make this, you need

200 grams Classic Pesto Sauce (I got mine from the supermarket)
2-3 tablespoon virgin olive oil
Tuna chunk100 ams tuna in water
500 grams Pasta, al dente ( I used Penne)
Freshly grated Parmesan for serving (optional)
Salt and Fresh ground pepper to taste

Then....
Heat the pan, drizzle voo. Stir in the pesto sauce then the tuna. Throw in the cooked pasta. Mix make sure the pasta is coated by the pesto sauce. Add salt and pepper to taste. Place in a serving platter. Drizzle with voo.
Serve with parmesan cheese on top.

Enjoy!

Caramelized Potatoes

I first tasted this side dish in a korean resto. I fell inlove with this dish on my first bite. It taste perfectly good. So one weekend since I got a bit bored doing nothing here at home, I decided to make my own caramelized potatoes.

To do this, you will need;

1 kg marble potatoes, cooked and peeled

1/2 cup granulated sugar

8 tablespoons (1 stick) melted unsalted butter

salt to taste

Parsley

Then you have to;

Melt sugar in a heavy skillet over low heat. Cook, stirring constantly, until the sugar turns light brown. Stir in melted butter. Add one layer of potatoes to pan; shake skillet to roll potatoes and coat all sides with caramel. Move potatoes to a heated platter and repeat procedure until all potatoes are coated. Sprinkle with salt. Garnish with parsley.

Serve and enjoy!!!

Its Friday once more. Enjoy the weekend!