Fish-Piña Tocho

INGREDIENTS:

3/4        kg                         tilapia/ alumahan, cleaned
4           cloves                  garlic, crushed
1           pc                         large onion, sliced
1-1/2    tbsp                      ginger strips
2           tbsp                      soy sauce
2           pouches(115g)   del monte pineapple tidbits, drained (reserve syrup)
2           cubes(100g)        tahure, drained
1           pc(100g)              tokwa
3           stalks                    kinchay, cut 1" long



PROCEDURE:

1. Sprinkle fish with 3/4 tsp iodized salt (or 2-1/4 tsp iodized rock salt). Fry until golden brown. Set aside.

2. Saute garlic, onion and ginger. Add soy sauce, pineapple syrup, 1-1/4 cups water and 1/4 tsp pepper.
Stir.

3. Mash tahure and tokwa together. Add to the sauce. Simmer for 5 minutes.

4. Add pineapple tidbits, fried fish and kinchay. Simmer for 1 minute.


Make 8 servings.

Fish Sinigang Sa Pinya

INGREDIENTS:

8          cloves               garlic, crushed
1          pc                      medium onion, sliced
3          pc                      medium tomatoes, sliced
100      g                        radish, sliced
1/2       kg                      whole fish (bangus/maya-maya), sliced
1/2       cup                    pineapple juice
100      g                        mustasa
5          stalks                 kangkong, cut up
1          pouch(115g)     del monte pineapple tidbits



PROCEDURES:

1. Saute garlic, onion and tomatoes for 3 minutes. Add patis to taste and radish. Saute for 2 minutes.

2. Add pineapple juice, fish and 1 cup water. Simmer for 5 minutes.

3. Add mustasa, kangkong and pineapple tidbits with syrup. Allow to simmer.


Make 4-5 servings.

Ginebra vs Alaska in Commissioner's Cup Finals

      Last May 11, 2013, Alaska win over San Mig Coffee in the game 4 with the standing of 3-1. And last May 12, 2013, Ginebra win over Talk and Text in the game 5 with the standing of 3-2. This finals Ginebra and Alaska are both hungry for the crown to be the champion in the Commissioner's Cup. The countdown will start on May 15, 2013 at Smart Araneta Coliseum.

Here are the schedules of the game:

Date	Time		Dark Uniform		Light Uniform	Venue
May 19, 2013	7:30PM		Barangay Ginebra San Miguel Kings	vs	Alaska Aces	Smart Araneta Coliseum
May 17, 2013	7:30PM		Alaska Aces	vs	Barangay Ginebra San Miguel Kings	Mall of Asia Arena
May 15, 2013	7:30PM		Barangay Ginebra San Miguel Kings	vs	Alaska Aces	Smart Araneta Coliseum

     Araneta Coliseum had the crowd of attendees of 10,775 in the 4th game of Alaska vs San Mig Coffee, and on the next day, a crowd of 21,480 in the 5th game of Ginebra vs Talk and Text. For this finals, have the Ginebra vs Alaska will beat the new record of attendees of 23,108?

     For your review with the both teams. Here is the infographic:

Chicken Inasal

INGREDIENTS:

1      kg                        whole dressed chicken, cut into halves or serving pieces
3      tbsp                     atsuete seeds, soaked in 3 tbsp hot water and strained
1      tbsp                     sinigang mix powder
1/2   tsp                       pepper
2      pouches              Del Monte Pineapple Tidbits
2      stalks                   tanglad, pounded
1      tbsp                     minced garlic
1      tsp                       minced ginger



COOKING PROCEDURE:

1. Blended all ingredients in a bowl and let stand for at least 4 hours in the refrigerator.

2. Cook as desired, either pan-grill, pan-fry, charcoal-grill, until chicken is done.

Or bake at 350⁰F preheated oven for 40 minutes. Serve.

Make 8 servings.

    

Fish With Tausi

INGREDIENTS:

3/4   kg                      fish fillet (cream dory/maya maya/labahita), cut into 2" sticks
1      block(250g)      tofu, cut into 2" sticks
3      tbsp                   cornstarch
1/4   cup                    chopped onions
1      tbsp                   minced garlic
3      tbsp                   tausi, drained
3      tbsp                   soy sauce
1      pouch(115g)     del monte pineapple tidbits, drained (reserved syrup)
1      tbsp                   cornstarch, dissolved in 1 tbsp water



PROCEDURE:

1. Sprinkle fish with 1-1/2 tsp iodized fine salt and 1/8 tsp pepper. Let stand for 10 minutes.
Meanwhile, deep-fry tofu until golden brown. Set aside.

2. Dredge fish in cornstarch and deep-fry until golden brown. Set aside.

3. Saute onions, garlic and tausi in 1 tbsp oil. Add soy sauce, oyster sauce, pineapple syrup and 2 tbsp water. Bring to a quick boil. Add dissolved cornstarch and cook until thicken.

4. Toss in fried fish, tofu and pineapple tidbits. Cook for 2 more minutes or until heated through.


Makes 6 servings.

Escabeche Tropical

INGREDIENTS:

1/2     kg          whole or sliced fish (maya-maya, labahita or lapu-lapu)
1        pc          small onion, cut into rings
1/2     tbsp       ginger strips
1/4     cup        sliced carrot
1        pc          small red pepper, cut into strips


SAUCE:

2         pouches(115g)   del monte pineapple tidbits
1/2      cup                      water
1/2      tbsp                     red cane vinegar
1-1/2   tbsp                    white sugar
1/2      tbsp                     cornstarch
1/4      cup                      iodized fine salt (or 1/4 tbsp rock salt)



  
COOKING PROCEDURE:

1. Sprinkle fish with 1/4 tsp iodized salt and 1/8 tsp pepper. Fry until just brown.

2. Saute onion, ginger, carrot and bell pepper. Add sauce ingredients. Stir and simmer until thick.
Pour over fried fish.


Make 4 servings.