Salmon Pochero

INGREDIENTS:

4 cloves (20 g) garlic, crushed
1 pc (50 g) medium onion, sliced

4 slices (400 g) medium fish (salmon or any lean fish)

3 pc (750 g) medium saba bananas, cut into 4 (with peel)

1 pc (200 g) medium kamote, cut into chunks

10 pc (170 g) sitaw, cut 2" long

1 pouch (250 g) DEL MONTE Original Style Tomato Sauce

2 heads (200 g) medium pechay, stalks separated from leaves

2 tbsp (28 g) cooking oil, for sautèing

1 tbsp (14 g) iodized fine salt or iodized rock salt

1/2 tsp (1.5 g) pepper

1 tsp (5 g) sugar

1. SAUTÉ garlic and onions. Pour in 2-1/2 cups water. Season with 1 tbsp iodized rock salt (or 1 tsp iodized fine salt), 1/2 tsp pepper and 1 tsp white sugar.

2. ADD saba and kamote when water boils. Simmer for 5 minutes. Add sitaw and DEL MONTE Tomato Sauce. Simmer for another 15 mites. Add fish and pechay. Simmer until cooked or about 5 minutes.

From: http://www.kitchenomics.com/recipe/fish-pochero/669/

Trivia: Saba banana and sweet potato make the pochero taste really good. You can replace fish with chicken or pork if you wish.

Fish Vindaye : Mauritius

Ingredients:


1 tsp mustard seeds, lightly ground
5 cloves garlic, peeled
2 tsp of red chilly powder
200ml white vinegar
1 tbsp ginger, grated
1 kg firm, thick fish fillets
Vegetable oil for shallow frying
2 medium onions, thickly sliced
2 tsp turmeric powder

Preparation:


Fry fish in oil over a moderate heat until pale gold on both sides. Transfer to a shallow, non-aluminium dish.
In the same oil, stir-fry onions briefly with ginger and garlic.
Mix turmeric with vinegar and add to onions and stir well.
Return fish to pan with onion mixture and sprinkle over chilli and mustard seeds. Mix gently to coat fish with spices.

Reference : http://www.sbs.com.au/food/recipe/154/Fish_vindaye
Trivia:

I've never been to Mauritius but I know how great this great place is. Mauritian cuisines are influenced by African, Chinese, Indian and French. Just like Indian food, spices such as Turmic is a big part of their recipe. By the way, I used turmeric to make yellow based curry.

Beef Patties Baked Potato

Picante de Pollo from Bolivia

I've never been to Bolivia but it marked in my mind when I watched sundance kid movie.

Tilapia with Blush Wine Vinaigrette and Cream Cheese

Tilapia or any fish you want
Onion
Fresh Strawberry
Blush Wine Vinaigrette
Onion Cream Cheese

Bring to boil the vinaigrette and add the chopped onion and strawberry
Once the onion looks crispy, add the fish and cookfor 5 min on each side.

Melt the onion cream cheese

Serve the fish and add cream cheese on top.

Burmese Chicken Curry

Burmese's cuisine had been greatly influence by China, Thailand and India. They don't eat too much pork and beef because of religious reason. Poultry is common in Burma's landlocked cities like Mandalay thus I chose chicken curry.

Pork & Sausage Casserole - Spanish Style