Simple Life Matters

BEER BATTER DORY IN GARLIC AIOLI SAUCE INGREDIENTS AND PROCEDURES. Ingredients: 500 grams Cream dory 1 can Malt beer 1 ½ cup Flour 1 Egg Salt Pepper 1 tsp. Paprika Cooking oil for deep frying Garlic aioli sauce 1 ½ cup Mayo 2 tbsp Olive oil 4 cloves Garlic finely chopped 1 Lemon, juiced Criss cross cut fries (store bought) Procedure: 1. Season fish with salt and pepper 2. In a bowl, mix flour and slowly until it looks like a pancake batter. Season with salt and pepper. 3. Dip fish on the prepared butter and fry until golden brown. 4. To make the sauce, in a bowl add mayo, garlic, olive oil and lemon juice. Mix well. 5. Serve the fish with the fries.

SEAFOOD BINALOT WITH OIL BASED PASTA INGREDIENTS AND PROCEDURES. Ingredients: 200g Mussels 200g Clams 300g Mahi-Mahi Fillet 300g Shrimp 2 Pcs Lemon 1 head Garlic (Minched) 1 Pc White Onion (Sliced) 1 Bunch Basil 6 pcs Tomatoes (Quartered) Olive oil Salt Pepper Large Banana Leaves 800g Spaghetti 4 cloves garlic (Minced) 1 pc Onion (Chopped) 1 Bunch Basil 2 tbsp Capers 2 Tbsp Olives ¼ Cup White Wine 4 Tbsp Olive Oil Procedure: 1. Lay banana leaves on a table then top seafood, onion, garlic, tomatoes then drizzle olive oil season with salt and pepper. Fold and seal with bamboo skewers. Over or pan grill for 20-30 minutes. Serve with pasta. 2. To make pasta, heat olive oil on pan then sweat onions until caramelized then add in garlic. Deglaze with white wine then simmer until reduced. Add in basil, capers, olives then toss in spaghetti. Serve with seafood.

Watch-out for AlDub Wedding Cake and Wedding Reception Menu as we posted it here! Thie one on the photo is not their wedding cake yet as it was a gift given by AlDub Nation.

BEEF TENDERLOIN WITH COFFEE AND SPICE RUB INGREDIENTS AND PROCEDURES. Ingredients: 600 grams Beef Tenderloin ½ Tbsp Kapeng Baraco (Finely ground) 1 Tsp Cayenne Pepper 1 Tsp Paprika ½ Tsp Cinnamon Powder 1 Tsp Garlic Powder 1 Tsp Onion Powder Salt Pepper Sauce ¼ Cup Balsamic Reduction 1 Cup Beef Stock 1 Tbsp Flour 1 Tbsp Butter Salt  Pepper Buttered Vegetables (Onion, Garlic, Carrots, Corn, French beans) Procedure: 1. On a bowl combine coffee, cayenne pepper, paprika, cinnamon, garlic powder and onion powder. 2. Season beef with salt and pepper then rub coffee mixture then let it marinade for at least 20 minutes. 3. Preheat pan or griller then smear meat for 3 minutes on each side. Then lower heat then cook for another 2 minutes on each side. Let it rest before serving. 4. Prepare sauce by cooking flour and butter then pour in beef stock. Let this simmer until it thickens. Add in the balsamic reduction. 5. Season with salt

POACHED HERBED MAYA-MAYA INGREDIENTS AND PROCEDURES. Ingredients: 1 Pcs Large Maya-Maya 1 pc Lemon 1 pc Onion 3 cloves Garlic Salt Pepper Herb mixture 2 Cup Japanese Bread Crumbs 1 Bunch Basil 1 Bunch Parsley 1 Bunch Spring Onion 1 Pc Lemon (Juice and Zest) 2 Tbsp Olive Oil Salt Pepper Parsley Lemon Procedure: 1. Prepare poaching liquid by simmering water, lemon, onion, garlic, salt and pepper. Add maya-maya and simmer for 15 minutes. Remove from poaching liquid and transfer into serving dish. 2. To make herb mixture combine all ingredients then top this on poached maya maya. Broil maya-maya until herb mixture starts to crisp.

AMPALAYA CON CARNE ON TINAPA FRIEND RICE INGREDIENTS AND PROCEDURES. Ingredients: 2 Pcs Ampalaya 200 Grams Beef Sirloin (Sliced into strips) 3 Cloves Garlic (Chopped) 1 Pc Red Onion (Large Diced) 1 ½ Cup Beef Stock 2 Tbsp Soy Sauce ½ Tbsp Liquid Seasoning Slurry 2 Tbsp Canola Oil Tinapa Fried Rice 4 Cups Cooked Rice 1 Cup Tinapa (Shredded) 4 Cloves Garlic (Minced) 1 Pc Red Onion (Chopped) 1 Tbsp Soy Sauce 1 Pc Egg (Beatten) Procedure: 1. Season beef with salt and pepper. 2. Heat pan and oil then brown beef then set aside. 3. Saute onion and garlic until fragrant then add in ampalaya. Cook until al dente. Add in beef, stock, soy sauce, liquid seasoning then simmer for 3 minutes. 4. Add slurry to thicken sauce 5. To make tinapa fried rice, sauté onion and garlic until fragrant then add in tinapa then lightly toast. Toss in cooked rice then cook for 5 minutes. 6. Pour soy sauce then scramble egg on the middle then toss to coo

CRISPY SALMON BELLY WITH PAN ROASTED VEGETABLES INGREDIENTS AND PROCEDURES. Crispy Salmon Belly 500g whole Salmon Belly (slice into strips) 1 Pc Lemon Salt Pepper Tapioca flour Oil for frying Procedure: 1. Marinade salmon in lemon juice, salt and pepper. 2. Dredge marinated salmon belly to the tapioca flour 3. Fry until golden brown. 4. Roast vegetables on a pan until it caramelize. Pan Roasted vegetables 200g Baby Tomato 100g French Beans 100g Baby Corn 2 cloves garlic (chopped) 1 small red onion (chopped) Fresh Basil Leaves Salt Pepper Olive oil Procedure: 1. Roast vegetables on a pan until it caramelise. Serve with the crispy salmon belly. Sauce 2 tbsp. vinegar 1 pc dayap juice 2 cloves garlic 1 pc. Red onion 6 tbsp. butter Procedure: 1. On a pot, combine vinegar, dayap juice, garlic, onion. Simmer until reduced by half. 2. Turn fire off then add butter while whisking. Top over crispy salmon belly.