Lenten (Re)treat 2

Sunday, March 28, will mark our entry into the Holy Week. Of course, we observe fasting, abstinence and much recollection during these times.

Usually, fish is the main fare during Lent. Even restaurants and fastfood chains offer Lenten Specials as a break from the normal beef and chicken they serve.

Earlier, I posted recipes of Bangus Steak and Fish Afritada. These are great alternatives to the usual grilled or fried fish. But if you prefer fried fish over the saucy kind, then by all means, fry and fry until you... I don't know... succeed?

Just let me introduce you to some perfect complements to the fried fish so that your meals will always have that nice kick to it.

Ampalaya Salad



I learned how to make this recipe a couple of days ago from my boss. She got the recipe from a friend in Palawan. I hope you enjoy this as much as we did.

You will need:

• one medium-sized amplaya, sliced thinly
• one can fruit cocktail

Take the sliced ampalaya and either blanch or steam for 2 minutes. Set aside.

Open the can of fruit cocktail and pour in a mixing bowl. Toss in blanched or steamed ampalaya. Chill for at least 4 hours before serving with fried fish you fancy.

Chinese Sauce for Steamed Fish


When we were still in college, we used to do the catering services for the Board of Directors of the school. And steamed fish has always been a staple in those functions. My mentor, Ma'am Sosay, taught me this recipe, which I now know by heart. Thanks, Sosay!


For this recipe, you will need the following (aside from a nice big fish that has been steamed for 20 minutes):

• 1/2 cup vegetable oil
• thumb-sized ginger, finely chopped
• about 50 grams garlic, minced
• 2 medium-sized onions, finely chopped
• about P30.00 worth of spring onions, chopped
• 1/2 cup soy sauce (dark or light soy sauce is fine)
• 1/2 cup water
• half a cup of brown sugar (more if you want it sweeter)

Heat up oil in a thick pan over medium heat. Add ginger and garlic; do not brown. Toss in the chopped onions and spring onions. Add the soy sauce, water and sugar.

Stir until the sugar is dissolved. Reduce heat and continue cooking and adjusting the taste until you get a right blend of sweet-saltiness by adding water and/ or sugar. Once you hit the right flavor, remove from heat and pour over steamed talakitok or pla-pla.

Fresh Fruit Salsa

A light and refreshing dip for nachos and corn chips or siding to grilled and fried dishes.


Ingredients

• 1 1/2 cups seeded and diced tomatoes
• 1/4 cup diced red onion
• 1/2 cup minced spring onions
• 1 jalapeño pepper seeded and minced
• juice of 1 lemon
• 1 cup pineapple tidbits (fresh or canned)
• 3 tbsps. olive or cooking oil
• 1/4 cup MAGGI Savor
• 1 MAGGI Chicken Broth Cube
• salt
• 2 medium red apples peeled cored and diced

Procedure

Combine all ingredients and transfer to a clean bowl before refrigerating.

Serve with chips or alongside grilled or fried food.

Orange Singkamas Salsa

A good blend flavor of salsa to serve with chicken or fish.

Ingredients

• 1 medium orange, peeled and coarsely chopped
• 1 cup cubed singkamas (about 1/2-inch cubes)
• 1/4 cup chopped green tomatoes
• 1/4 cup chopped red onion
• 2 tbsp chopped parsley
• 1 tsp honey
• 1 8g MAGGI MAGIC SARAP
• 1 small finger chili, seeded and finely chopped
• 2 tbsp calamansi juice
• 2 tbsp MAGGI Savor Calamansi
• 1 tbsp chopped wansuy

Procedure

Mix all ingredients in a glass bowl. Cover and refrigerate at least 2 hours to blend flavors. Best prepared the day before and serve with grilled chicken or fish.