SEAFOODS AND VEGETABLES

🇵🇭🇦🇹SAND SMELT FISH in COCONUT MILK with BITTER GOURD (Ährenfisch)

#mealprepforfamily #COVID19 #lockdownday2

Sand smelt fish or Ährenfisch in german. Which are small fish reproduction takes place in the spring time. The Austrian they fry it. It‘s my first time to cook this with coconut milk and I added bitter melon (Ampalaya, Karela). Next time I will try the Austrian way of cooking. If you love small or huge fish generally fish just like me, this recipe is for you.

Sand smelt fish ( Ährenfisch)

YOU NEED…….

400g Smelt fish or Ährenfisch

400ml coconut milk

Ginger a small-sized

2pc Garlic

1pc Onion

6pcs small Bitter gourd or melon (Ampalaya, Karela) from India Shop

some Salt and Pepper

HOW TO…….

Sand Smelt Fish/ Ährenfisch
BEEF MEAT, PURE VEGGIES

MONDAY FOODSTUFF AT HOME

Stocks is not for everyone. Not all people having a stock of food stuff at home. If you’re hungry but no food at home, you still do not have to starve – not even on Sunday but today is Monda, tha start of the week. And for sure you have some food that you always love to have at home. So it is Monday and no plan at all to go out. What we have in refrigerator that will be cook for today. Let us start for todays breakfast 😀

CHICKEN HOT DOG

We still have this chicken hot dog which I bought for quite some time at new India shop near us. I bought it just for a try, for us it is something new.

CHICKEN HOT DOG WIH EGG AND CHIVE

Hubby’s version of chicken hotdog for breakfast. It is with beaten egg and
chopped chive seasoned with salt and pepper. 🙂

CHICKEN HOT DOG

And this is my version also with beaten egg but I added also tomatoes, onion, and red bell pepper. Our two kids ate both version with buns.

AMPALYA WITH EGG and TOMATOES

Now we don’nt have lunch at home. At work we have this employees Canteen. Coming back home in the afternoon we both; hubby and I prepared this meal.
Just because your fridge is empty, it does not automatically mean that you have nothing to eat at home really. With a little imagination and skill, you can whip up a tasty meal also alleged residues. For me enough with stir-fry bitter gourd (melon/ ampalaya) with tomatoe, onion and beaten egg. Now for sure you will ask me why again with eggs! 😛
Eggs in the morning for breakfast then again eggs for dinner! Yes you read it right! That’s what we have in refrigerator today and two pieces of “Ampalaya” (bitter gour/melon). However, of course…the more ingredients are available, the more refined your cooking can be.

BEEF MEAT WITH MAIS AND PECHAY

Fortunately hubby found a pack of beef meat with a litte bit bone in ‘chill pack’. In his mind to have a soup “Nilaga” (boiled beef) woud be good. weather outside, it’s rainng…perfect isn’t it! 😉
It goes with a bunch of Pechay too left over from my “Tilapia Guinataan with Pechay the other day. Seasoned with “Patis” (fish sauce) and pepper corn.

We don’t have any fear of having dry food, I mmean without any sauce or just fried and sauteed. But if you have a chance and the ingredients at home have some soup this make you feel satiable. Because even a tasty roux can be prepared without much effort and especially without a lot of ingredients. very general rule is that you should do a little experiment with the simple, what you see on your shelves of food. With a little creativity can also be made ​​of dry ingredients conjure up a delicious meal. Well, on Wenesday or Friday time to do some shopping for stocks and maybe on Satuday hubby should get some meat and fish too. 😉
This is our Monday Food Stuff at home don’t ask me about dessert or “Panghimagas” because the answer is nothing!

SEAFOODS AND VEGETABLES

SAUTEED BITTER MELON/ GOURD (ampalaya) WITH SHRIMPS AND EGGS

This recipe begins with the assumption that you have properly prepped your ampalaya – see my previous entry…….AMPALAYA CON CARNE!
In my family, nobody loves ampalaya except me. I can have it twice a week, no complain!
and this is one combination which I love most with ampalaya. So easy to prepare and not much work. I remember my late nanay, she loves to cook this for lunch during my high school days. Do you know that after eating this I use to drink lots of cold water and even water tastes sweet!

YOU NEED…….

* 1 bitter melon/gourd (ampalaya)
* 2 pcs. tomatoes
* 1 onion
* 2 cloves garlic
* 100 gshrimps, cleaned peeled
* 2 eggs, beaten
* 1/2 cube knorr
* some vegetable oil

HOW TO…….

1.) Crush, peel and chop the garlic. Roughly chop the onion and tomatoes.

2.) Beat the eggs. Heat the vegetable oil in a pan. Add the onion, garlic, tomatoes and shrimps. Cook
over medium heat, stirring until start to soften. Then add ampalaya. Season with half knorr cube,
salt and pepper, cover and continue cooking until ampalaya is done.

3.) Add beaten egg, stir lightly until the eggs are fully cooked. Serve hot with rice.

BEEF MEAT

BEEF AMPALAYA (BITTER MELON) WITH YAKITORI SAUCE

Tonight’s dinner with fried TILAPIA!
Was only a try for this yakitori sauce if it is good to mix with bitter melon (ampalaya) and beef meat.

Just for a variation among Japanese sauces which I’m using. This is so funny because actually it refers to grilled chicken, is commonly a Japanese type of skewered chicken. The term “yakitori” can also refer to skewered food in general. But I’m refering to the sauce which was used here and tried to used it as a sauce in combination of amplaya ang beef meat as stir-fried dish. In one word another DOLLY’S EXPERIMENT!
So the term “YAKITORI” is used interchangeably in Japanese society.

YOU NEED…….

* 1 Large ampalaya (bittermelon/gourd)
* 1 smallonion, halved and sliced
* 2 tbsps. of ginger, julienned
* 2 cloves garlic, peeled and smashed
* 1/4 cup of water
* some vegetable oil

FRO YAKITORI SAUCE

* 2 cups mirin
* 2 cups soy sauce
* 1 cup dry sake
* 2 tbsp. packed dark brown sugar
* 2 tsp. freshly ground black pepper
* 16 large scallions, cut into 1″ lengths
* 5 cloves garlic, crushed
* 1 2″ piece ginger, peeled and thinly sliced

HOW TO…….FOR YAKITORI SAUCE

** Transfer bones to a 4-qt. saucepan and add mirin, soy sauce, sake, sugar, pepper, green parts of scallions, garlic, ginger, and 1 cup water; bring to a boil, and then reduce heat to medium-low. Cook until liquid is reduced by half, about 1½ hours. Pour through a fine strainer into a bowl.

HOW TO…….

** First, trim the ampalaya by cutting off both ends. Cut in half lengthwise. With a sturdy spoon, scape off the seeds and membranes. Cut into 1/4 inch slices, or thinner if you can manage it.

** Place the sliced ampalaya in a bowl and sprinkle generously with salt and cold water. Next smother it with plenty of salt and add water just above the ampalaya and let it soak for 20 minutes. After soaking, rinse it thoroughly and make sure all the salt has been rinsed off.

** In a wok or pan, heat some vegetable oil and saute onion, ginger, garlic and ampalaya until half cook, set aside.

** Same wok or pan, brown beef until done. Add yakitori sauce. Cover 6 minutes simmer on low heat until done. Then add back the ampalaya mix all together and that’s it.

I served it with fried Tilapia and rice.