Father's Day Feast: Fish Fillet with Tausi, Shrimps in Oyster Sauce & Cinnamon Pudding

Father's Day was celebrated lavishly last year. We had an intimate feast in no less than Tagaytay's most amorous spot, Antonio's. It was French Cuisine at its best! This year, (drifting to the advent of austerity; seems everybody is for the hideous commodity prices these days) we decided to celebrate it simply. Where else but in the solace of our home! We had our humble dining table that offered an enjoyable feast nonetheless. There's nothing fancy or genuinely epicurian. It may even looked more of an ordinary dinner meal but what made it special was we devoured into this banquet together. Think of family eating together. What more can you ask for?
Fish Fillet with Tausi (salted black beans)

Ingredients:
1/2 kg fish fillet (tanguige)
1 small can tausi (salted black beans)
1/4 cup oyster sauce
1/4 cup sugar
1 cup water
3 eggs, beaten
2 cups cornstarch
4 cloves garlic, chopped
1 small onion, chopped
5 stalks of spring onion, cut 1 inch in size
kinchay, chopped (as garnish)
pepper to taste
canola oil, for sauteing and frying

Procedure:
1. Coat fish fillet with cornstarch, dip in egg wash then coat with another layer of cornstach. Deep fry until golden brown. Set aside. (Do this in batches to prevent drying of the batter mixture when coated in the fish fillet)
2. Saute onion and garlic in heated oil. Add black beans, onion leeks, oyster sauce, sugar and water. Allow to boil and simmer for 2 minutes.
3. Add fried fish fillet and mix well with the sauce. Top with chopped kinchay. Serve hot.

Shrimps in Oyster Sauce

Ingredients:
1 1/2 kg black tiger prawns
1/4 cup sugar
1/3 cup oyster sauce
1 1/2 cups water
3 tbsps butter
4 cloves garlic, minced
1 small onion, chopped
pepper to taste
3 tbsps canola oil

Procedure:
1. Saute garlic and onion in canola oil until fragrant.

2. Add the shrimps and saute until all slightly turns pink.

3. Add butter, oyster sauce, sugar, water and pepper. Simmer until the shrimps are cooked just right.



Cinnamon Pudding

Ingredients:
2 1/2 cups pandesal (shredded)
1 small can condensed milk
1 small can evaporated milk
1/3 cup sugar
1/2 cup butter
2 tsps cinnamon powder
4 eggs


Procedure:
1. Pre-heat the oven at 345 F. Cream together softened butter and sugar in a bowl. Transfer to a baking dish and set aside.

2. Mix condensed milk, evaporated milk, eggs, pandesal and cinnamon powder in a separate bowl. Soak for at least 30 minutes.

3. Pour the bread mixture into the baking dish with butter and sugar and bake for 30 mins. Serve on a plate. Sprinkle with some cinnamon powder on top. Yum!

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