Food – Page 8

Cream Dory in Garlic Butter Sauce

This is what I prepared this morning for our packed lunch. I’ve been buying my lunch for a couple of weeks now and this week, our used to be lunch place is closed. I was trying to have a fish diet for lunch (because there’s no way we’ll probably have this kind of diet at home right now) and the choices I have left are not quite in line with this diet. So last night, I decided that I’ll wake up earlier than usual to prepare this dish personally. (You know we have a super helper and it’s so easy to just tell her what to do but I just feel like cooking)

Ingredients

2pcs Cream Dory Fillet
1/3 butter
1 clove garlic
salt
pepper

Procedure

Make sure that your Cream Dory is not frozen.
The one we bought from the grocery is super frozen that’s why I had to remove it from the freezer last night.
Cut the fillet into two.
I did this because I think it is easier to cook it that way.
Marinate the fillet in salt and pepper.
I cannot tell you exactly how much pepper and salt to put. The first time I did this, I forgot this step. I ended up having a fish with semi-bland taste since there’s butter. This time around, I put too much salt. Probably on the third time, I’ll just have it right.
Finely chop the garlic.
Heat your frying pan in low-medium heat.
This will help in melting your butter fast but prevents your garlic from being cooked too soon. I over-cooked the garlic this time before I placed the fish so by the time I put in the second batch, my garlic are already toasted. During my first try, the garlic are just golden brown, not like the one above. They tasted really good! This one tastes bitter.
Put in your butter and just before everything is melted, put the garlic.
When your garlic is semi-cooked, put the fish.
When the fish no longer sticks to the pan, you can already flip it to cook the other side. You should notice that the first side you cooked is already light brown in color. Do this for all the fish.
Serve hot.

Review: Sun Angel Malunggay Tea

When I was just home during my maternity leave, I didn’t have any problems with my milk supply, in fact the sometimes drip because I was blessed. But since I don’t live in a perfect world, I had to go back to my work after 2 months.

Working and still breastfeeding was tough in such a way that I have to include the time I should express milk in my routine. But you know how corporate life is: there will be time when you have to attend almost endless meetings and you have to meet various deadlines all at the same time. You’ll feel the stress of the corporate life. And for all you know, your milk supply starts to drop. This was the time I had to search for something effective yet fits my budget because I really want to keep giving Ayex breastmilk. Then I found Sun Angel Malunggay Tea.

True to its word: It really helps increase my breast milk.

+ Affordable @ 168 per box of 20
+ Each teabag can be used up to 3 times
+ Can be taken without adding sugar, honey, calamansi or other sweetener
+ Can be taken hot or cold – I prefer it hot
– Can be found at Mercury Drugstores and Online

Mixed Veggies with Prawns in Nestle Cream

Last Wednesday, I let myself be late from work because I wanted to cook. I had my eyes on the prawns we left when MIL cooked sinigang na hipon last stormy Sunday. Since days are passing, I was thinking that the prawns are loosing their freshness already. So I woke up early, 6AM (ok, I know that most people are already off to their work at this time. Me – usually, I’m still in bed with Ayex). I took the frozen prawns and placed then in a container then I put cold water in it so the ice would melt. Then back to our bed. Hahaha!

Anyways, except for the forgotten quail eggs, the dish went well.

Here’s how to do this recipe.

Ingredients

15pcs medium size prawns
1kg frozen mixed vegetables
1/4 butter
onion
garlic
1 cup nestle cream

Procedure

If the prawns and the mixed vegetable are frozen, let the ice melt by putting then in tub with water.

When the prawns are already in their natural state, put them in a medium casserole, add water then let them cook until half-cooked.

While the prawns are cooking, prepare the garlic and onion. Cut them in the same way you do when you’re sautéing. When the prawns are cooked, remove them from the casserole but don’t throw the soup. Remove its skin, cut into two from its back then remove the black thing in its spine. After that, you can cut each half into two or three pieces depending on the size of the prawn.

Heat the pan. Once it’s hot, put the butter and let it melt. Then put the garlic. Once the garlic are brown, put the onion, let it cook. Put the mixed vegetables and then mix well so everything will be buttered. When the mixed vegetables are already half-cooked, put the nestle cream. Add 1/2 cup prawn soup (the one where you boiled the prawns) then put the prawns. Mix so the prawn is not only on the top of the mixed vegetables. Simmer for 5 minutes then serve.

You can also substitute the prawns with quail eggs or they can be together.