Monday, March 2, 2009

What's up for lunch?

Milkfish with Vegetables in Ginger and Lemongrass Broth-- prepare the fish and cut into 4-6 slices. Pour purified water or rice wash into a casserole and bring to boil. Add fish, onions,lemongrass and ginger. Boil for 3 minutes and add vegetables. Adjust seasonings and transfer to soup bowl. Serve hot.

Corned Beef in Potatoes---pan fry the sliced potatoes until golden brown,set aside. Sautee onion and garlic, add corned beef and fried potatoes. Simmer for a few minutes until the oil comes out and the texture of the beef is not watery. Transfer to a bowl and serve.

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