A delicious fried tilapia in a thick tangy sauce. Ingredients. To make a sauce, in a bowl combine the oyster sauce, water, tomato sauce, honey, salt and pepper then set aside
God had given me so much time to do things that makes me simply happy. Garlic Sauce. Today, I am sharing with you my newly learned and tried Chinesecuisine as requested by my kids
Creamdory gets cooked pretty fast and steaming the fish longer than is required is not really good. CreamDory works great on this one but any white fleshy fish would be great
Fish in Mushroom CreamSauce is a simple dish of a lightly breaded pan fried fish served on a creamysauce with mushrooms, the delicate texture and flavours are lightly enhanced by hints of lemon
But one of the simplest but doable for me was the clams/mussels in the seafood creamsauce. Though I am sure mom and other people would have preferred the dish without the cream, I find it yummy
Loving this simple dish - steamed chicken with soysauce and herbs. Cooked it for dinner last night and it was too delish so I decided to cook it again today for my lunch
It is a light and healthy dish that is packed with flavours and should be served with rice. In a large bowl, pour the sauce mixture over the basa fillet
It is served with steamed rice. Add pork stirring constantly until the meat is light brown. The dish is composed of tender strips of pork meat and liver, carrots, bell pepper and sweet peas simmered in a thick brown sauce of soy, vinegar, onion and garlic
Another dentist invaded the kitchen last night. There is one more thing that I am proud of for having my husband, for not only is he hardworking and gifted with good looks (tee-hee
a pot of lightly salted water onto the boil. Some chicken, some cream, some cheese, herbs and seasoning and you have a sauce which is to absolutely die for
Serve over steamed white rice. The Filipinos embraced their favorite flavors (vinegar, garlic and bay leaf), included peppercorns and nodding to the Chineseinfluence, added soysauce
A quick and easy Filipino recipe which is really good and tasty. I don’t know where it originated but most probably in the Bicol region in the Philippines (that’s in the Southern part of the Luzon Island) due to the fact that I always had this dish when I was a child and most of my … Continuereading →
Comments
Jeanette Cortum
Mushroom stem
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