Fish Ball and Prawn Medley

I prepared this for dinner yesterday because Ashrie loves fish balls. Whenever we buy “deep-fried delights” from Old Chang Kee, she would definitely request for fish balls. So, that is my inspiration for this Jane’s Kitchen original. I added prawn and vegetables to make this dish even more flavorful and nutritious! Here is the recipe.

 

Ingredients:

15 pcs fish balls

12 pieces prawn, deveined; (heads and shells set aside)

1 1/2 cup frozen mixed vegetables (carrots, peas and corn)

1 medium-sized onion

3 cloves garlic

2 tbsp oyster sauce

Cooking oil for sautéing

Salt and pepper to taste

Procedure:

1. With a mortar and pestle, pound the prawn heads and shells to extract the juice. Using a strainer, pour the extracted juice into a small bowl and set aside.

2. In a skillet with hot cooking oil, sauté garlic and onions. In the same pan, fry the fish balls.

3. Stir in the mixed vegetables.

4. Add the oyster sauce and the extracted juice from the prawns.

5. Add the prawns. Simmer for about two minutes and turn off heat.

6. Serve with steamed white rice.

 

Happy cooking,

Jane

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Pinakbet

The basic ingredients of this dish are local vegetables and shrimp paste, so even when one veggie is missing or you either use meat or seafood, you will still have that “pinakbet” vibe. It is very Filipino, from the manner of cooking to the ingredients employed. Usually it involves squash, eggplant, lady fingers (okra), and bitter gourd to say the least. But even having only half of the vegetables required, I decided to prepare Pinakbet the other day. And here is the result.

Ingredients:
1/4 kilo pork, sliced into small bite size pieces
4 to 6 pieces prawn
1 large egg plant, sliced
6 to 8 pieces okra
1 piece onion, chopped
3 cloves garlic, minced
4 tbsp shrimp paste
1 cup water
cooking oil for frying

Procedure:
1. In a skillet, fry the pork until golden brown. In the same pan, sauté the garlic and onion.
2. Add the shrimp paste and cook for about 5 minutes. Pour in water and bring to a boil.
3. Check pork if tender then add the vegetables and prawns. Let it simmer.

Serve hot with rice.

Cheers,
Jane