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How to prepare Cream Dory and Pechay in Oyster Sauce

Posted on March 11, 2014 by quickfire

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Cream Dory and Pechay in Oyster Sauce

Ingredients

1/2 kilo cream dory fillet, cut into serving pieces
a bunch of pechay, trimmed
4 tablespoons oyster sauce
1 thumb-sized ginger, julienned
a dash of dried chili flakes
2 stalks of onion leeks, chopped
3 tablespoons soy sauce
1/4 cup water
1 tablespoons sesame oil
salt and pepper to taste

Cooking Methods

In a sauce pan, arrange some pechay then place cream dory on top.
Add the rest of the ingredients then top with remaining pechay.
Cover and simmer in a low heat for 5 minutes then adjust seasoning according to taste.
Simmer for another 3 minutes then remove from heat. Serve immediately with steamed rice.

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How to cook Ginataang Labong

Posted on February 22, 2014 by quickfire

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Ginataan Labong

Basic Ingredients:

250 grams bamboo shoots(labong),sliced
50 grams medium shrimp, peeled and deveined
3 cloves garlic, minced
1 onion, chopped
2 cups coconut milk
1 thumb-sized ginger, sliced thinkly
salt and pepper to taste

Tips in cooking of Ginataang Labong:

3 pieces green chili(siling haba), chopped(optional)
1 bundle chili leaves or jute leaves(saluyot)(optional)
1 small can tomato sardines(optional)

Cooking Methods:
Part 1

In a pot, pour water and add bamboo shoots, uncover and bring to boil for 20-30 minutes or until soften. Drain and set aside.

Part 2

In a pan, heat oil and saute garlic, onion and ginger.
Pour coconut milk and bring to boil over low heat. Stir constantly.
Add cooked bamboo shoots, cover and simmer for 5 minutes or until tender.
Add shrimp and simmer for 2 minutes.
Season with salt and pepper. Add chopped chili and vegetables.
Simmer for another minute or until thicken, turn off the heat. Serve hot.

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