Steamed Fish with Soy Ginger Sauce, SIMPOL!
A nutritious way to cook your fish? This Asian-style steamed fish is both delicious and healthy! Very simpol, too!
INGREDIENTS:
Set A:
1 piece (700 grams – 1 kilo) talakitok, fish of choice
Salt, to taste
1 stalk onion leeks
4 slices lemon
3 slices thumb-sized ginger
Set B:
2 tablespoons canola oil
1 stalk onion leeks, chopped
1 piece thumb-sized ginger,cut into strips
Set C:
4 tablespoons soy sauce
1 teaspoon rice wine or vinegar
1 teaspoon sugar
Salt and black pepper, to taste
#simpol #simpolrecipe #simpolthecookbook
Cats vs Pickles Toy Review Series 1 Plushies - Tiny Treehouse TV
Here we have Cats vs Pickles Collectible Plushies Series 1. Come and join us as we talk about the different cats vs pickles plushies. We absolutely love how cute and colourful they are. Let's go discover what we can find.
We had these imported so didn't get that many. They're now available in the UK and we can't wait to get our hands on some more. Subscribe to our channel and follow us on facebook and instagram for more cats vs pickles content.
The cats and pickles in order of appearance: and times
00:00 Intro
00:32 #26 Paw-Purr-oni
01:13 #111 Angeli-cat
01:45 #87 Wasabi
02:17 #46 Cookie Critter
02:45 #45 Goldie Fish
03:10 #103 kitty Narwal
03:38 #18 Mew-Sical Meow
04:16 #15 Festicat
04:38 #41 Jelly Bean
05:00 #21 Mr Argyle
05:21 #19 Puzzle Puss
05:45 #5 Lucky Cat
06:14 #78 Junior the Pickle
06:45 #39 Rainbow Stripes
07:01 #17 Aloha Cat
07:31 #23 Sprinkles
07:55 #10 Lady Bug
08:19 #12 Stormy Kitty
08:56 #99 Tat Cat
10:00 CatsvsPickles colouring in sheets
11:00 End / outro
We would love if you were to send us your own cats vs pickles drawings. Please send us your pictures on our Instagram or Facebook page
Best way to cook Sea Bass @YangsKusina
This is a traditional recipe from the island of Greece. Baked with potatoes, tomato sauce, capers and parsley. They are ideal for bringing out the best in traditional Mediterranean dishes and will become the main attraction in your Sunday meals.
#seabass
#mediterraneanrecipe #shorts
Ingredients:
1 &1/2 kg sea bass
For the sauce:
2 tbsp tomato paste
1 can tomato sauce
1 tsp oregano
1 red pepper
1 tsp salt
2 tsp sugar
1 tsp pepper
1 tbsp capers
1 handful parsley
olive oil
For the potatoes:
4 potatoes
salt and pepper to taste
olive oil
Baked Tilapia with Crab, Asparagus & Roasted Red Pepper Sauce
TILAPIA WITH CRAB & ASPARAGUS
YIELD 2 servings
INGREDIENTS
2 small to medium fillets of Tilapia, or fillets of either sole or trout
2/3 cup crabmeat
2 tbsp green onion, sliced very thin
about a dozen asparagus spears, the thinner the better
¼ cup soft cream cheese
1 cup cracker crumbs, such as Ritz, ground up in food processor
1/2 tsp seafood spice (like Old Bay)
fresh lemon juice
PROCEDURE
Preheat oven to 350.
Heat a skillet and melt 2 tablespoons of butter. Add the mushrooms and cook until browned. Add the green onions and sherry and allow to cook for one minute. Add half the cream and a bit of salt and pepper. Simmer for about 2 minutes. Cool for about 30 minutes. Pour into a bowl and add the crabmeat, cream cheese and more cream if necessary. Add enough crumbs to the mixture to bind it together. If it is still to loose, add more crumbs.
Lay the fillets out, skin side up and place an amount of the above mixture on each and roll up. Rub 2 tablespoons butter in an ovenproof pan and spread it around. Place each rolled fillet in pan, standing up, having the ends touch to help keep their shape. At this point, the fish is ready to go in the oven for about ten minutes. Serve with the following sherry sauce.
ROASTED RED BELL PEPPER BEURRE BLANC
1 red bell pepper 1/2 cup white wine
1/4 cup heavy cream 4 tbsp cold butter, cut up
salt & pepper to taste
Roast the pepper in a 400 oven until the skin is all charred. Its alright if some of the sides are black. Immediately put into a ziplock bag and seal. Leave until the pepper has cooled, about an hour. Remove from bag and remove the skin and seeds. Sometimes I put it under a running faucet when I peel it. Put the cleaned pepper into a food processor or blender and puree. Put into a pot with the white wine and cream. Bring to a boil and then simmer until reduced by about half. Turn off the heat and whisk in the butter, one piece at a time until you have incorporated. You should keep this sauce in a warm place until you are ready to use it. You can reheat it but you must be very careful because it can separate. You cannot bring it to a boil. If you do need to reheat it, just do over low heat, stirring, until it gets warm enough but don’t boil!!! If you prefer to have the sauce be very smooth, put into the blender. Season with a little salt and pepper.
**If you prefer, add the roasted pepper to hollandaise sauce. You can add about 1-2 tbsp per egg yolk. Here is a link to “Eggs Benedict”, with the preparation of hollandaise demonstrated.
My Crappie recipe Hmong style
Here it is. My Hmong style fish recipe. You can make this with any fish really. This recipe is actually very diverse and good with any fish from Crappie to Talipia, to fish fillets.
For full recipe please check out my Blog: HowIDoMe.com
Let me know if you try this recipe out and don't forget to like and subscribe for more videos.
SINIGANG NA ISDA | PAANO MAGLUTO NG SINIGANG NA ISDA | EASY FILIPINO RECIPE
Kindly click SHOW MORE for the list of ingredients. :)
Hi everyone! In today's video, I am sharing you my favorite Sinigang na Isda sa Kamatis. Sinigang is a favorite Filipino soup that is sour and flavorful. I used tomato as my souring agent combined with lemon juice to add some freshness to the dish. It's easy to make, a pack of flavor, and it has a refreshing taste! Yum!
Sinigang na Isa sa Kamatis Ingredients:
2.75 lbs Silk Snapper, about 1 kilo of Fish
1 tsp Salt, to season the fish
1/2 tsp Ground black pepper, to season the fish
3-4 Roma Tomato
Half of the medium-sized Red Onion
3-inches of Ginger
3 tbsp Lemon juice
2 C Bok choy
A handful of Green Beans, you can use Sitaw
1-2 Chili, I used Green Chili and one Jalapeno. You can use Siling Pangsigang
2 tsp Fish sauce
1 tsp White Sugar
7 1/2 C Water
1 tsp Salt, to taste
***NOTE***
COOKING is all about your taste. Adjust accordingly.
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Music credit:
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