Crunchy Shrimp Balls

These crunchy bread-coated shrimp balls make for a gratifying snack for all ages.

Ingredients:

350 g shrimps, shelled and chopped
150 g singkamas, chopped and squeezed
1 pc (small) onion, chopped
2 stalks kinchay, chopped
⅓ cup all-purpose flour
1 pc egg, separate yolk from white
7 slices (224 g) pan americano, diced
1 pouch (115 g) Tomato Sauce

Procedure:

1. Combine all ingredients except egg white and bread. Season with 1 teaspoon iodized fine salt (or 1¼ tablespoon iodized rock salt) and ¼ teaspoon pepper. Form every ½ tablespoon of mixture into balls. Refrigerate for 30 minutes.
2. Dip each ball in egg white and roll in bread. Deep-fry in hot oil until golden brown. Drain on paper towels. Serve with Sweet Chili Sauce.

Makes 11 servings. :)

Braised Spareribs with Pineapple (Kalbi Jim)

A classic Korean dish gets an upgrade with sweet pineapple chunks that make the meat extra tender and extra delicious.

Cathedral Windows

Delight in the explosion of color and sweetness in this delicious dessert. It gives new meaning to eye candy.
Ingredients:

2 pc pandan leaves (for green gelatin)
2½ tsp unflavored gelatin, dissolved in 2 tbsp water (for green gelatin)
1 tbsp sugar (for green gelatin)
green food color (for green gelatin)
1 envelope (7 g) unflavored gelatin, dissolved in ¼ cup cold water (for orange gelatin)
orange food color (for orange gelatin)
1½ envelope (7 g) unflavored gelatin, dissolved in ½ cup water (for cream gelatin)
1 tsp vanilla extract (for cream gelatin, optional)
1 pack (250 ml) all-purpose cream, room temperature (for cream gelatin)
3 to 4 tbsp condensed milk (for cream gelatin)
1 can (836 g) Fruit Cocktail, drained, reserve 1 cup syrup

Procedure:

1. For green gelatin: Boil pandan leaves in 1 cup water for 5 minutes. Remove pandan. Add gelatin mixture and sugar, stir until dissolved. Add desired amount of food color. Pour into small pan. Chill to set. Cut into cubes
2. For orange gelatin: Heat gelatin mixture until just dissolved. Remove from flame. Add reserved fruit cocktail syrup and food color. Pour in pan and chill to set. Cut into cubes.
3. For cream gelatin: Heat gelatin mixture until dissolved. Remove from flame. Stir in vanilla, milk and cream. Pour into pan and chill to set. Cut into cubes.
4. In a clear bowl or cups, arrange layer of Fruit Cocktail, colored gelatin and layer of fruits on top. Chill. Serve with whipped cream if desired.

Make 16 servings. :)

Piña-Level Up Sweet N' Sour Fish

Tired of the usual fried fish? Try this sweet and tangy dish, even your little picky eaters will love this. You’ll find in your pantry everything you need to turn your simple fried fish into this family favorite.

INGREDIENTS:

1 pc (½ kg) dalagang bukid (whole fish)
1½ tsp calamansi juice
½ tsp iodized fine salt
1 tbsp all-purpose flour (or cornstarch)
1 pc (50 g) red bell pepper, sliced (for the sauce)
2 tbsp green onion strips (optional)
4 tbsp sugar (for the sauce)
½ tsp iodized fine salt (for the sauce)
1½ tbsp all-purpose flour, dissolved in ½ cup water
¼ cup ketchup or 5 tbsp Tomato Sauce (for the sauce)
1½ tbsp vinegar (for the sauce)
1 pouch (115 g) Pineapple Tidbits, drained, syrup reserved

PROCEDURE:

1. Sprinkle fish with calamansi juice and salt, then sprinkle with flour. Fry until golden brown. Set aside.

2. Sauce: Combine ingredients (except flour) with pineapple syrup. Stir. Simmer uncovered for 2 minutes. Add dissolved flour. Simmer with continuous stirring until thickened.

3. Add Pineapple Tidbits and bell pepper. Allow to Simmer.

4. Pour over fish. Top with green onions.

Makes 4 servings. :)