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Open 'to for amateurs or non-amateurs.
Post mo na nang mapintasan na!
Joke! Baka magalit si Ate Neo.
Franz pwedeng ishare mo yung recipe ng steam seebass?Mahilig kami ni mister kumain ng isda.
Papi kung below the belt naman yung pintas eh magagalit nga ako.Pero kung medyo puna lang na ikabubuti naman,bakit hindi?
plated nalang yan, nasa sauce pot pa yung sauce. i don't like a lot of sauce. nasanay lang tayong mga pinoy na mahilig mag lunod ng pagkain sa sauce.Bakit parang walang sauce yata yung beef stroganoff mo chef?
i'm no chef, i'm just a cook. lol.
it's not that hard......Franz pwedeng ishare mo yung recipe ng steam seebass?Mahilig kami ni mister kumain ng isda.
here's a googled recipe for it
tinatamad ako mag isip. lol.
i prefer using a combination of peanut oil and sesame oil. substituting the flavorless vegetable oil with peanut oil.Main:
1 sea bass, weighing 1-1.5 kg, cleaned and scaled but with the head on
2 cm ginger, cut into fine matchsticks
2 clove garlic, finely chopped
1 red chilli, (mild to medium hot), deseeded and cut into fine threads
4 spring onions, cut into fine threads
2 tbsp sesame oil
2 tbsp vegetable oil
2 tbsp light soy sauce (or the "less salt / sodium" kind)
1 small handful roughly chopped coriander
1. Trim the dorsal and side fins off the fish and season the stomach cavity lightly. Make three diagonal slashes across each side of the fish so that it cooks more easily.
2. Place the fish on a heatproof plate that will just fit into your steamer, allowing a little room around the edges so that the steam can circulate. If the fish is too big to curl up on the plate, cut it in half so that it will fit neatly.
3. Place the steamer over a pan of boiling water and put the plated fish in the basket. Cover the basket with a clean tea towel (making sure that the ends don't trail down on the hob and burst into flames), and then put the lid of the steamer firmly on top of that.
4. Steam for about 8-12 minutes, until the fish is just cooked through but no more.
5. Transfer the fish to a serving dish and sprinkle with ginger, garlic, chilli and spring onions.
6. Put the two oils quickly into a small saucepan and heat until smokes rises. Immediately pour over the fish and flavourings.
7. Drizzle on the soy sauce, scatter with coriander and rush the fish to the table.
don't forget to move away from the super hot oil when you pour it on the fish and the sauce.
a useful tool would be using those tongs that you would use on mason jars, those would be great in picking up the plate from the steamer, just be careful baka mahulog. hehe.
i also like adding chinese rice wine (aka shaoshing rice wine or chinese cooking wine) with the sauce. you can add it in the soy sauce while steaming the fish.
you can also steam the fish in some fish stock or some flavored water to add another "gentle" flavor into the fish.
other choices pag walang seabass:
any kind of snapper
Last edited by franzb69; Apr 26, 2012 at 07:51 PM.
porchetta, or roulade of pork shoulder in herbs cranberries and pili nuts. secret recipe sorry. =p
faux sous vide turkey leg roulade in sweet and spicy bell pepper sauce
also secret. lol.
til next time. =D
@franzthanks sa share mo....yung ano naman,yung porchetta,kung maari.
@wayway ano yang mga nasa bbq stick,mukhang ang sarap.
@jaderoswellano lasa ng tika masala?
first dry run: salted caramel cupcakes
ayaw, secret recipe ko sya. sorry.
matuto ka muna mag luto ha. baka ipag luto kita ng itlog masunog mo pa.Ate Nene, sulat ka na lang sa SOCO baka meron sila. O kaya sa PNP crime lab.
WARNING: Graphic Picture
paella arros valenciana made with real rabbit and rabbit stock.
i cut the rabbit in smaller bits so it would be more palatable to my family. they don't like the idea of having a rodent's meat stuck between their teeth. lol.
slow cooked brisket in red wine and beef stock
seared minute steak in herbs and butter, yes i like my beef slightly rarer than most.
Hi Ne, love this thread, lurker pa ako sa ngayon, super tamad na tamad akong magluto kasi mainit, post ako dito, once na bumalik na ako sa kitchen, , for now lurk lurk muna.
Keep sharing, nakakagutom, at kudos ha, mga special talaga naluluto ninyo, ako kasi, more on typical menu
@franz wala ka sa Pinas?Kaya ka may rabbit stock?