Cooking 101: Holy Week Special (Part Two)

In continuation of my quest to have a no meat holy week, here's the list of recipes I made for Holy Wednesday to Good Friday. I hope this helps you get inspired to do the same on the next holy weeks to come. Enjoy! xx

Holy Wednesday Dinner: Halabos na Shrimp and Fried Tofu

Ingredients:
1/2k shrimp, cleaned but leave the head and tail intact
5 pcs tofu
1 big onion, diced
1/4c soy sauce
1/4c vinegar
2T sugar
oil for frying
salt & pepper to taste

Procedure:
1, For the Halabos na Hipon: Heat wok. Add shrimps (no oil needed). The trick is to let the shrimp cook in it's own water. Just add enough salt and pepper. When the shrimps turn orange, they're cooked, Don't overcook them as they tend to become tough and their shells will be difficult to remove.
2. For the Tofu: Deep fry in wok with oil. Make sure you cut the tofu into little cubes before frying to make them crispy.
3. For the Tofu sauce: Mix the soy sauce and vinegar. Add sugar then the diced onions. Serve as dipping sauce or with the tofu.


Maundy Thursday Dinner: Fried GG with Salciadong Kamatis

Ingredients:
4 pcs GG (galungong)
2 pcs med-sized eggs
4 tomatoes
oil for frying
salt and pepper to taste


Procedure:
This is the simplest meal I have ever cooked so far. All I did was saute the tomatoes then add the egg when the tomatoes are wilted. Add salt and pepper then voila, you have a home-made salciado. For the fish, easy peasy. Just fry it in a wok then drain into paper towels.


Good Friday Dinner: Grilled Bangus Steak with Homemade Coleslaw

Ingredients:
For the Bangus Steak-
1 whole bangus, cleaned and cut into steak portions (including the head)
1 pack Maggi Magic Sarap
5T soy sauce
3 pcs calamansi


For the coleslaw-
1 head of cabbage
1 cup mayonnaise
1/2c vinegar
3T sugar
salt & pepper to taste


Procedure:
1. Rub Magic Sarap into each bangus steak. Mix the soy sauce and calamansi then add to the already seasoned bangus. Marinate for at least an hour.
2. Prepare the grill. When top is already sizzling, add each bangus steak then drape more of the marinade while grilling to avoid "dry" steaks.
3. For the coleslaw: Shred the cabbage then blanch. Blanch means submerging into hot water for about a minute then cooling it immediately into ice cold water.
4. Add vinegar, mayonnaise and sugar to the blanched cabbage. Season with salt & pepper to taste.


There. Enjoy mommies!