Sizzling Ginataang Tilapia

I love ginataan dishes!  But my husband and kids don't like them as much as I do.  I usually cook the traditional ginataans and no matter how I tried cooking them well, I only get unsatisfactory comments from my family.  One of my fave ginataans is Ginataang Tilapia.  But cooking it in a traditional way might mean failure again on my part coz my family won't like it.  Until I came with this recipe...My version of Ginataang Tilapia gathered "thumbs up" verdict from my family.

Ingredients:
4 pcs. Tilapia Fillet
1 tbs. Chicken Breading Mix
1 cup All-Purpose Cream
2 cups Cocomilk (gata)
1 medium sized Onion (chopped)
1 thumb sized Ginger (cut intostrips)
1 medium sized Red Bell Pepper
1 medium sized Siling Pangsigang (ladyfinger pepper)
1 tbs. Fish sauce (Patis)
2 cups Cooking oil (for frying)
Salt & pepper (optional)


Procedures: (see video)
Frying

1. Drench fillet on breading mix.
2. Heat oil in frying pan and fry fillets until each side is golden brown.
3. Set aside fillets.

Coco Sauce

1. In a sauce pan, bring to boil cocomilk over low fire w/ constant stirring.
2. While waiting to boil, add onion and ginger.
3. Continue stirring until it boiled & simmer for 1 minute.
4. Add patis & all purpose cream.  Stir constantly.
5. Add red bell pepper & siling pangsigang (ladyfinger pepper).
6. Simmer for another minute with constant stirring.
7. Season to taste with salt & pepper and then set aside.

Sizzling

1. Pour coco sauce onto pre-heat sizzling plate.
2. Put fillets on the sizzling & turn the sides.
3. Top fillets with more coco sauce.
4. Serve it while sizzling and hot.

 Makes 3-4 servings.

Tip:  When buying the fish, you can ask your regular fish vendor to fillet it. 

For more recipes see Luto ni Kikay home page.

Tofu Adobo

My hubby is now a certified tofu lover.  He always ask for new recipe of tofu.  And this inspires me more to be creative in cooking tofu.  Have you heard of tofu adobo? Here's my version.

 
Ingredients:
1 block Tofu (steamed)
2 gloves Garlic (minced)
1 small White Onion (minced)
2 tbs. Spring Onion (minced)
1 cup Water
1 tbs. Soy Sauce
1 tbs. Cane Vinegar
3 tsp. Cornstarch
1 medium Laurel Leaf
1 tbs. Brown Sugar
2 tbs. Olive Oil
Cooking Oil for deep frying
salt & pepper

Procedures:

1. Slice tofu into thin squares.
2. Deep fry tofu until golden brown.  Set a side.
3. In a small bowl, mix water, soy sauce, vinegar & cornstarch.  Set a side.
4. Pre-heat wok & pour olive oil.
5. Sauté garlic until lightly brown then add onion. Stir.
6. Add brown sugar & stir until it melts.
7. Add tofu, spring onion & laurel then stir well.
8. Stir well mixture sauce & pour in the wok.
9. Stir well until sauce thickens.
10. Simmer for 1 minute.
11. Season with salt & pepper.
12. Serve while hot.

 Makes 2-3 servings.

Tip:  Use only fresh tofu & don’t over-fry it.

 For more recipes check Luto ni Kikay home page.

Tofu Bistek

Since my hubby is into tofu eating, I tried creating another tofu recipe.  And guess what?...my hubby finished all servings!  He didn't even bother to share.

Ingredients:

1 block Tofu (steamed for 5min)

2 tbs. Soy Sauce

1 tbs. Worcestershire Sauce

1 tbs. Oyster Sauce

1 pc Medium Calamansi

1 tbs. Brown Sugar

1 pc Medium Onion (cut intorings)

1 tps. Cornstarch

½ cup Water

1 tbs Roasted Minced Garlic

Black Powdered Pepper

Cooking oil for frying

Procedures:

1. Slice Tofu into thin small squares.
2. In mixing bowl, mix all sauces,brown sugar and squeeze calamansi (remove seeds).
3. Marinate tofu for half hour. 
4. Fry tofu (medium fry only not well done).  Save marinade sauce.
5. Set aside fried tofu, and/or arrange already in serving plate.
6. Add water & cornstarch into the marinade sauce and mix well.
7. Preheat frying pan with 1 tbs. cooking oil
8. Sauté onion but do not over cook it.
9. Add sauce & stir.  Simmer for 1 min.
10. Pour sauce on tofu and sprinkle roasted garlic on top.
11. Serve while hot.

Makes 2-3 servings.

 For more recipes check Luto ni Kikay home page.

Sizzling Tofu

My hubby recently is into eating tofu.  He likes to try any recipes with tofu.  Inspired by Max's Sizzling Tofu, I made my own version since I can't ask from Max's it's recipe. My hubby loves it.

Ingredients:
1 block Tofu
1 cup Cocomilk (gata)
3 tbs. Miracle Whip All-PurposeDressing
1 tbs. Oyster Sauce
1 pc Small Red Bell Pepper(sliced into cubes)
1 pc. Small Green Bell Pepper(sliced into cubes)
1 pc. Small Yellow Bell Pepper (slicedinto cubes)
1 or 2 Lady Finger Green Pepper Siling Pangsigang (thinly sliced intodiagonals)
1 pc. Medium White Onion (minced)
3 gloves Roasted Garlic (minced)
½ cup Cooking oil
1 tbs. Melted Butter
Salt & Pepper

Procedures: (see video)

1. Wash tofu and steam for 5min.
2. Slice tofu into cubes.
3. Pre-heat cooking oil in a frying pan & fry tofu cubes.
4. Toss & turn tofu cubes until all sides are lightly brown.  Set aside.
5. In a sauce pan, mix cocomilk, dressing, & oyster sauce.
6. Bring sauce to boil over medium fire with constant stirring.
7. Simmer cocosauce 3-4 min. with constant stirring or until sauce thickens.
8. Remove sauce from fire & add all peppers and onion then stir well.
9. Season to taste with salt &pepper.
10. Pre-heat sizzling plate over medium fire, put melted butter.
11. Toss tofu cubes into sizzling plate until all covered with butter.
12. Slowly pour cocosauce on top of tofu & top it with roasted garlic.
13. Remove plate from fire.
14. Served it while sizzling hot.

 Make 2-3 servings.

For more recipes check Luto ni Kikay home page.

Burdened

I am burdened if I can really do this.  I realized that creating this kind of site is a big task. Writing and documenting recipes seem straightforward, yet it requires ingenuity and time.   It’s exigent because it also demands creativity and patience.

But with your help and support, I know that Luto ni Kikay will be successful!  Thank you so much.

Cook It On!

I thought writing a recipe is as easy as 1-2-3.  I tell you, it’s damn difficult!  I love to cook but I don’t use any cookbooks.  I invent my own recipes.  If I want a food that I tasted somewhere, I try to remember the taste and figure out the ingredients behind it; then I do my version.  But the problem with my version, I don’t really measure the ingredients I used in every dish I make.  I always use estimation, a little of this and a little of that.  Since I love Math, I equate cooking as problem solving.  Hence, my method is usually TAE (trial and error).  It challenges me that way, and it gives me so much pleasure just like when I figure out the solution on a Math problem.  Given that, I hardly share my recipes because I’m afraid it won’t turn out just the way it should be.  That is why I ended up being the cook of the family in every special occasion.

Now, I realized I gotta learn to use measurements in every time I cook special dish . And Luto ni Kikay inspires me to do so.  With the help of my family and friends,  I can do  it.  COOK IT ON!