Monday, June 17, 2013

Sizzling Crispy Bangus Sisig on Spot

Bangus or milkfish is one of the most normal fish species that can be found in the Philippines. It's known for its savory taste and its affordable price. Bangus  is also known for its bony meat. Nowadays, boneless bangus is available on market and it's easier to pay than deboning a fish. Have you tried Daing na Bangus or Paksiw na Bangus? Well, those are the most common recipes that you can cook. If you want something raw and  spicy, you can also try Kilawin na Bangus.

It's been a while since my last post, and I bet some of my readers would love to read something new and adventurous. A couple of  weeks ago, dad decided to continue his fish diet, because he needs good omega for his heart. His new project is the bangus or milkfish. He's on his 2nd week now, and I think the most catchy recipe that he made is the Crispy Bangus sisig. It's so simple yet so tasty. If you're on a diet, this bangus recipe will surely make you giddy. Enjoy!


Boneless Bangus (Large size, daing cut.)
Onions (one bulb, diced)
Mayo (1 tbsp full)
Finger Chili (diced)
Red Chili (diced)
Worcestershire sauce (1 and a half tbsp)
Lime (1 and a half tbsp)
Calamansi (complements the lime burst in sisig. Must try!)
Canola Oil (for frying)
Olive oil (2 tbsp for sauteing)

1. Fry the boneless bangus. Make sure that it's crispy enough.
2. After frying the bangus, remove the fish meat from its skin, crumble the fish meat. Be gentle and make sure that the skin won't break.
3. Saute onions and finger chili together with the fish meat in olive oil.
4. Add the Worcestershire sauce and the lime into the sauteed mixture.
5. Mix it well then add the mayo.
6. Prepare your sizzling plate by putting it in the stove and drizzling a little olive oil.
7. While the sizzling plate is in the stove, put the bangus skin into the sizzling plate then wait for 10 more seconds before you put the bangus sisig in it.
8. Add the red chili and calamansi on top and there you go... Sizzling Crispy Bangus Sisig!

I've been reading comments about linking websites lately, and I'm very sorry if I don't know how to link. My friend just thought me how a while ago. Please forgive me for missing important stuff about blogging. I am such a newbie in this. I am really sorry.

I'll be linking all the recipes from now on. Thank you!

The Food Nerd

Thursday, April 18, 2013

Strawberry Crepe on Spot

What do you normally crave when you see  strawberries? Strawberry is my mom's favorite fruit. When I was small, I used to ask my mom to buy strawberry seeds, so I could plant some on our garden. She would laugh at me and say, "It'll die here," pointing to our garden. Mom and I agrees on one thing; strawberry crepes are the best. She likes the one with creamy filling, but I like it with freshly chopped strawberries, a scoop of vanilla ice cream and a spoon of Nutella. Mom even tried to make crepes for the us, but of course, she failed. Cooking is really not her forte. I tried to make strawberry crepes too, and luckily, I'm close to perfecting the batter. I  searched for perfect and concise directions on making crepes, and it led me to I'd like to share to you how easy it is.

Here's what you need:

Pancake Batter:
1 cup all-purpose flour
1 whole egg plus 1 yolk
Pinch salt
1 1/4 cups milk
1/4 cup butter
3/8 cup sugar
3 dozen strawberries, hulled
1/4 cup strawberry syrup (you can use syrup from canned or frozen strawberries)
2 tablespoons Pernod
2 tablespoons Grand Marnier
2 tablespoons cognac
2 tablespoons heavy cream

Combine the flour, egg and egg yolk. Add salt and combine with the milk until the mixture is smooth. Allow to stand 4 hours, covered and refrigerated.

Place 1 tablespoon of butter in a hot pan and when melted and slightly brown, add to the pancake batter. Stir in the butter and then place a ladle full of the pancake batter into the hot pan moving it around the pan until the mixture sets. Place back onto the heat and wait until small bubbles appear on the surface, then flip the crepe over. Cook for a few seconds on the other side and remove from the pan with a spatula. Add sugar to a separate frypan and then add the strawberries and the remaining butter. Stir together until the sugar and butter form a fudge and add the strawberry syrup and combine. Place this mixture in the center of each crepe and roll up. Place the filled crepes back into the pan. Add the Pernod and set alight. Then add the Grand Marnier and the cognac. Place the crepes onto a heated serving dish, stir the cream into the sauce and then spoon over the crepes to coat. Enjoy!

Tuesday, April 16, 2013

Darvy's Oysters Rockefeller on Spot

Are you planning for an anniversary dinner or just planning a romantic date? I have a good appetizer for you and your partner.They say that oyster is the best aphrodisiac. In my case, oyster is the right food to eat because it is refreshing and very tasty. Imagine a fisherman hoarding oysters from the oyster reef, the fisherman cracked the oyster and produce a very healthy one. Isn't it tempting? What more if we add cheese and other ingredients to make it more tasty? Darvy's Oysters Rockefeller is the perfect mouthwatering recipe for you to prepare. The melting cheese and the herby smell of it are so engaging that you wouldn't notice how much you have eaten. This recipe will surely make your date smile. 


48 small to medium oysters, such as Wellfleet or Beau Soleil, scrubbed
1 cup (2 sticks) unsalted butter, cut into 1/2-inch slices
6 medium shallots, peeled and thinly sliced
Coarse salt
3/4 cup all-purpose flour
1/2 cup Herbsaint
4 cloves garlic, finely grated
1 tablespoon finely chopped oil-packed anchovy fillets, in their oil
1 1/2 cups heavy cream
1 pound baby spinach, stemmed, washed, and chopped
1 pound fresh watercress, stemmed, washed, and chopped
2 sprigs fresh basil, chopped
2 sprigs fresh tarragon, chopped
1/2 cup freshly grated Parmesan cheese
1/4 cup toasted panko
1/4 cup dried breadcrumbs
2 scallions, trimmed, white and light green parts only, thinly sliced
Juice of 1 to 2 lemons

Preheat the oven to 375 degrees.

Place a strainer over a medium bowl; gently shuck the oysters over the strainer, using the strainer to catch the meat and strain the liquor into the bowl. Reserve the deeper halves of each oyster shell (discarding remaining shells) and scrub clean under cold running water; dry shells and arrange in a single layer on a baking sheet; set aside.

In a medium skillet, melt butter over medium heat. Add shallots; season with salt and cool until tender, 3 to 5 minutes. Stir in flour. Add Herbsaint and cook until almost all the liquid has evaporated. Add garlic and anchovies and their oil; stir to combine. Season with salt. Add heavy cream and reserved oyster juices; let cook 1 minute. Stir in spinach, watercress, basil, and tarragon. Cook until mixture thickens, 3 to 5 minutes. If mixture seems too thick, add a little water or heavy cream to thin.

Place reserved oyster shells in oven and bake until warm, about 2 minutes. In a medium bowl, mix together cheese, panko, and breadcrumbs until well combined; set aside.

Spoon scant tablespoon spinach mixture into each of the shells and top each with a whole oyster. Top with a little more of the spinach mixture and sprinkle with the breadcrumb mixture. Transfer to oven and bake until oysters are warm to the touch, 2 to 3 minutes.

Preheat broiler. Place oysters under broiler to brown. Garnish with scallions and season with lemon juice; serve immediately.

Credits to for the recipe.