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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Pork Nilaga

Nilaga literally translates to “boiled” in Tagalog. It’s a very simple stew of pork, and some vegetables, seasoned with salt and pepper. Nevertheless, it is packed with a savoury soup. To further enhance the flavor of this dish, we usually eat it with a condiment of fish sauce and calamansi. Folks, here is my recipe for a Filipino classic, Pork Nilaga.

Ingredients:

1 kg pork ribs

1 bunch green beans

2 large sweet potatoes, peeled and cut into large cubes

2 corn, cut in about 2” slices

1/2 cabbage, sliced into three

Whole pepper corns

1 medium onion, sliced thinly

Salt to taste

Procedure:

1. Boil the pork ribs in a saucepan of about five cups of water. Add a pinch of salt, and a few peppercorns, and the sliced onions. Let it simmer until pork is tender.

2. Add the sweet potatoes and corn.

3. Once the first batch of vegetables are cooked, add the green beans and cabbage. Let it simmer a bit and then turn off heat.

Serve hot with white rice.

Cheers,

Jane