Best Bangus With Spicy Suka And Garlic Rice Recipes

PAKSIW NA BANGUS

Steps:

• Clean and gut the fish, leaving scales intact. Cut into serving parts.
• In a wide pot combine fish, eggplant, onion, garlic, ginger, vinegar, water, finger chili peppers, salt, and peppercorns.
• Cover and let simmer for about 10 to 15 minutes or until fish is cooked and liquid is reduced.
• Drizzle oil on top and stir gently to combine. Serve hot.

BANGUS WITH SPICY SUKA AND GARLIC RICE

Steps:

• For the rice: Bring 1 1/2 cups water and the rice to a rolling boil in a medium saucepan. Lower heat so the water barely simmers and let cook, covered, 12 minutes. Remove from the heat and fluff with a fork.
• Heat the oil in a large skillet over high heat for 1 minute. Add the garlic and cook, stirring, until golden. Add the rice to the skillet and mix with the garlic until it is evenly distributed. Flatten the rice so it covers the bottom of the pan. Lower the heat to medium-high and cook without stirring until one side of rice crisps, about 3 minutes. Remove from the heat.
• Meanwhile, for the fish: Squeeze the lemon juice evenly over the flesh (cut-side) of the fish. Stir the garlic powder, annatto seeds, onion powder, 1 teaspoon salt and the pepper together in a small cup. Sprinkle the spices over the fish and pat firmly into the flesh. Let sit at room temperature for 5 minutes (the fish can also marinate overnight in the refrigerator).
• Place the oil in a large saucepan or pot at least 3 quarts and heat the oil to 350 degrees F on a deep-fry thermometer. Sprinkle the skin of the fish with salt. Fry the fish until the skin is crispy and golden brown and the bubbling around the fish subsides, about 6 minutes.
• Drain the fish on a plate lined with paper towels.
• Meanwhile, for the suka: Combine the vinegar, chile, garlic, fish sauce and sugar in a ramekin, Stir together for 5 seconds.
• To serve, place the fish on top of the rice. Serve the suka on the side.

GARLIC RICE

Steps:

• Peel garlic, then use a Microplane to grate cloves into a small bowl. Set aside. In a medium pot over medium-high heat, add oil and butter. Heat until butter is melted and frothy, 1-2 minutes, then add garlic and stir until fragrant and lightly golden, 1-2 minutes. Add rice and stir so each individual grain is coated in the butter and oil. Scrape down the sides of the pot and toast rice, 30 seconds.
• Add water and salt and bring to a boil. Once boiling, reduce to a simmer. Cover the pot with foil to prevent any steam from escaping, then place a lid over the foil and simmer, 20 minutes. Remove pot from heat and allow rice to continue steaming, covered, 10 minutes.
• Taste the rice. If rice is undercooked, drizzle 2-3 tablespoons water on top, but don't stir it in; cover the pot again and simmer on lowest heat, 5-10 minutes. Fluff the rice in the pot with a wooden spoon and serve.
• When serving, leave rice that sticks to bottom of the pot. Turn the heat to high and let the oil fry the rice till crispy, 5 minutes. (This is a special chef's snack called concolon!)

TAPSILOG

Steps:

• Whisk the lemon juice, soy sauce, oil, oyster sauce, garlic, brown sugar and pepper together in a large bowl. Add the beef and massage the marinade into the slices for about 15 seconds. Set aside to marinate for about 15 minutes while you prepare the rice and eggs.
• Meanwhile, cook the rice in a small saucepan with a tightly fitting lid according to package directions. Heat a large skillet over medium heat. Add oil to coat the bottom of the skillet. Crack the eggs into the skillet and cook until the whites are set and the yolks are still soft, 3 to 4 minutes. Remove the eggs from the skillet and set aside.
• Place the skillet back over high heat for 1 minute. Add the meat and marinade. Sprinkle with the salt and cook until the liquid is reduced by half, about 2 minutes. Serve the meat over the rice with the eggs on the side.

THE PERFECT PLATE OF NACHOS

Steps:

• Preheat the oven to 475 degrees F. Line a baking sheet with wax paper or parchment paper.
• Place half the tortilla chips in a single layer on the baking sheet. Sprinkle with 1 cup of the cheese. Layer with the remaining chips and sprinkle with the remaining cheese. Set aside.
• Meanwhile, for the black bean sauce: Combine the beans, onion, salt, pepper, cumin and 1/4 cup water in a medium saucepan. Bring to a simmer, adjust the heat, and simmer for 20 minutes, stirring every 5 minutes or so.
• For the sour cream sauce: Combine the sour cream, heavy cream and salt in a small bowl and whisk until smooth. Set aside.
• For the chicken: Heat a small heavy skillet over high heat for 2 minutes. While the pan heats, season the chicken with the lemon juice, paprika, salt and pepper. Add the butter to the skillet and melt. Place the chicken in the skillet and cook for 2 minutes on each side. Transfer the chicken to the baking sheet with the chips, pushing the chips to the side a bit.
• When ready to serve, place the baking sheet with the chips, cheese and chicken in the oven until the cheese melts, about 4 minutes. Transfer the chicken to a cutting board. Slide the chips and cheese off the baking sheet onto a serving bowl or platter. Pour 3/4 cup of the hot black bean sauce over the cheese. Dice the chicken and sprinkle it over top. Dollop with the pico de gallo and guacamole. Drizzle the sour cream in a zigzag pattern all over. Enjoy!

DIJON AND LEMON MARINATED NEW YORK STRIP STEAK WITH MESCLUN MIX SALAD

Steps:

• Preheat the oven to 400 degrees F.
• Combine the Dijon, juice of 1 lemon, thyme, garlic powder, 1/2 teaspoon pepper and 2 tablespoons of the vegetable oil in a small bowl; whisk until combined and homogenous.
• Remove 2 tablespoons of the marinade and rub all over the steak for 1 minute. Let sit for 10 minutes at room temperature.
• Meanwhile, whisk the juice of the remaining 1/2 lemon and the honey into the remaining marinade until the honey is blended. Season with salt. While whisking slowly, add the olive oil. Whisk constantly for 2 minutes; set aside to dress the salad later.
• Heat a large ovenproof saute pan over high heat for 2 minutes 30 seconds. Season the steak all over with 1 teaspoon salt.
• Add the remaining 2 tablespoons vegetable oil to the hot pan, then add the steak. Cook until crusty and browned, about 1 minute on each of the 4 long sides of the steak.
• Place in the oven for 3 minutes. Remove the steak from the pan and let rest for 2 minutes before serving.
• Meanwhile, toss the mixed greens with the dressing. Slice the steak and serve alongside the salad.