Amansinaya Cookbook
Staying in our resort combines an eco friendly lifestyle close to nature without giving up infrastructure (we have electricity, tapwater and warm watershowers and and 5G wifi- in case you are working while kiting and traveling) and a lot of sports and healthy activities and food. And for people, who want to remember their memories and cook at home Mindoro Style or want to read some of our story- download the book!
Staying in our resort combines an eco friendly lifestyle close to nature without giving up infrastructure (we have electricity, tapwater and warm watershowers and and 5G wifi- in case you are working while kiting and traveling) and a lot of sports and healthy activities and food. And for people, who want to remember their memories and cook at home Mindoro Style or want to read some of our story- download the book!
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Fish sweet & sour
Ingredients:
Main Dishes with Fish
fish in many different variations
• 1 kg fish (we normally
use tuna or
barracuda) cut into
2-inch pieces
• 2 tablespoons soy
sauce
• 1 cup flour
• salt & pepper
• 1 egg, well beaten
• oil
• 1/2 small yellow bell
pepper cut into cubes
• 1/2 small red bell
pepper cut into cubes
• 1 small onion (peeled
and sliced thinly)
• 1 cup pineapple juice
• 1/2 cup vinegar
• 1/4 cup ketchup
• 1/2 cup brown sugar
• 1 tablespoon
cornstarch
Preparation
In a bowl, combine fish and soy sauce. Marinate for
about 30 minutes in the refrigerator. Get one bowl
with egg ready and in another bowl combine flour and
salt and pepper to taste. Individually dredge the fish in
flour, dip in the beaten egg and then dredge again with
flour to fully coat. Heat the oil in a frying pan and add
battered fish fillets until golden and cooked through.
In a bowl, combine pineapple juice, vinegar, ketchup,
sugar and salt, when dissolved together, add some
cornstarch. In a pan with oil cook the bell peppers
and onions, put in a bowl aside. Heat up the sweet and
sour sauce in that pan whisking regularly, for about 2
to 3 minutes or until thickened. Add bell peppers and
onions and cook for about 1 minute or until tender
yet crisp. At the end add fried fish fillets and cook for
about 1 to 2 minutes until heated through.
Fish curry
Ingredients:
• 1 kg tuna cut
in cubes
• curry powder
• 1 tablespoon finely
grated fresh garlic
• 1/2 kg tomatoes
• 1/4 cup vegetable oil
• 1 finger sized ginger
• 1 medium onion
halved and
thinly sliced
• 5 sliced bell peppers
• 1/2 tsp. salt
• 1 can coconut milk
• 1 tablespoon
brown sugar
• 2 tbsp. lime juice
• fresh herbs as basil
and mint
Tuna in Coconutmilk
Ingredients:
• sliced tuna
• 1 ½ cup fresh coconut
milk
• 1 cup eggplant sliced
• 3 cloves garlic finely
chopped
• 2 onions sliced
• 1 medium size ginger
sliced
• 2 bellpepper sliced
• 2 sweet potatos chopped
in pieces
• 1 tbsp. vinegar
• 1 tbsp. white sugar
• salt & pepper
Preparation
Heat oil in a large pan, glaze the onion, garlic and ginger.
Add peppers and tomato, continue cooking until
vegetables begin to soften, 3 to 4 minutes. Add curry
powder and 1/2 table spoon of salt and cook further,
stirring often, add coconut milk, brown sugar, and 3
table spoons of water; add 1 to 2 table spoons of extra
water if it seems thick. Reduce the heat to medium-low
and simmer 5 minutes, uncovered. Dip the
tuna pieces into the sauce and gently simmer, covered,
turning the fish once, until almost cooked through,
about 3 minutes. Stir in lime juice and seasoning and
salt. Top with the fresh herbs.
Preparation
Heat the oil in a large cooking pan, saute the onion,
garlic and ginger, add the eggplant until the colour
turns slightly brown, add the sweet potato cubes and
the bellpepper and add some water and simmer 4-5
minutes. Add the coconut milk, chili and last but not
least add the tuna. As we want the fish only halfcooked
and not overcooked "this happens in most regions of
the Philippines". The tuna gets very dry if you leave
it cooking too long. Let it simmer over medium heat
maximum another 5-7 minutes. Add sugar and season
it with salt and pepper.
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