Category: Hobbies

Recipes from the Century Bangus Kitchen

Century Bangus

I was lucky to be one of the invited bloggers to taste the dishes created from Century Bangus.  Now is really a great time for me as I need to lose a lot of weight.  I know that eating fish will be the best way for me to achieve that goal.  Plus, we all know that fish does have a lot of healthy benefits.

I actually saw Century Bangus product line in the supermarket but never really took time to notice them.  Good thing I attended the bloggers’ event or else, I’d be missing a whole lot.  Next time, I will actually look for Century Bangus in the grocery and will buy some for sure.

Century Bangus is the newest addition to Century Canning Corporation’s products.  I’m pretty sure you’re very familiar with Century Tuna.  Now, Century Bangus is their newest baby with a whole range of products that come with it namely:

  • Century Bangus Fillet
  • Century Bangus Chunks
  • Century Bangus Sisig
  • Century Quality Premium Boneless Bangus
  • Century Quality Premium Bangus Belly Unseasoned
  • Century Quality Premium Boneless Bangus Belly Marinated
  • Century Quality Premium Bangus Tocino

Why do those products worth looking into?  Well, it’s because they are healthy, delicious and most importantly, fresh.  Century takes pride in the processing of their bangus.  It was grown and farmed in seawater cages somewhere in Southern Mindanao.  As the fish are harvested, they are brought immediately to Century’s facilities where the fish is processed and packed on the same day.

We are assured that whenever we buy a Century Bangus product, it’s of high quality and fresh.  Plus, do you know that Century’s facilities have even been accredited by the EU and US FDA?  Now, that can definitely give us a peace of mind 🙂

So you bought a Century Bangus product but you wanted to get more ideas as to how to prepare it.  You’re in luck because I’m going to share with you the recipes of the 3 yummy dishes Chef Apple prepared for us that night.

chef Apple Century bangus

Century Bangus Salad with Caramelized Pear & Walnuts

century bangus salad

Ingredients:
1/4 cup cooking oil
1-450 grams Century Premium Boneless Bangus Marinated

Caramelized Pears:
2 tablespoon granulated sugar
1 cup canned pear, sliced

Honey Lemon Vinaigrette:
1/4 cup lemon juice
2 tablespoons honey
salt & pepper to taste
1 cup extra virgin olive oil

6 cups mixed greens
1/2 cup chopped toasted walnuts
1/2 cup cherry tomatoes
3 tablespoons reduced balsamic vinegar
*** to reduce balsamic vinegar: pour 2 cups balsamic vinegar into a skillet or saucepan. Allow it to simmer with occasional stirring for about 5 minutes until a little syrupy or desired consistency is achieved. Remove from heat to allow it to thicken some more as it cools.

Procedure:
Heat cooking oil in a large pan and fry Century Bangus until golden. Spoon out bangus meat from the skin & set aside. Sprinkle sugar on pears. Pan-grill on a skillet brushed lightly with oil until caramelized. Set aside. Whisk together lemon juice, honey, salt, pepper & extra virgin olive oil. Cover & chill until ready to serve.

Toss together mixed greens, walnuts & cherry tomatoes.  Arrange on a plate topped with bangus flakes & caramelized pears.  Drizzle with vinaigrette and reduced balsamic vinegar.

Makes 6 servings.

Century Bangus & Kani Burrito

century bangus burrito

Ingredients:
1/4 cup cooking oil
1-410 grams Century Premium Boneless Bangus Marinated
1 cup Japanese mayonnaise
1/2 teaspoon wasabi paste
4 pieces kani (Japanese crab sticks), cut into strips
1 cup cucumber, seeds removed & sliced into thin strips
1 cup ripe mango, sliced into thin strips
1 cup torn lettuce
4 large regular sized tortilla wrap

Procedure:
Heat cooking oil in a large pan and fry Century Bangus until golden.  Spoon out bangus meat from the skin & set aside.

In a bowl, combine mayonnaise & wasabi.  Add bangus flakes & kani, mixing it well.  Chill for 30 minutes.

Fill tortilla wrap with bangus mixture, lettuce, cucumber and mango.  Roll then serve.

Makes 4 servings.

Century Bangus and Farfalle a la Genovese

century bangus pasta

Ingredients:
1/4 cup cooking oil
1-450 grams Century Premium Boneless Bangus Marinated
200 grams farfalle (ribbon pasta)
2 tablespoons olive oil
1 tablespoon minced garlic
3 cups whole cream
salt & pepper to taste
grated parmesan cheese for garnish
1 cup pesto sauce
*** make your own pesto sauce by blending together 3 cups sweet basil leaves, 4 garlic cloves, 1/4 cup walnuts, 1 tablespoon grated parmesan cheese and 1 1/2 cups olive oil in a blender or food processor until smooth. Transfer to a clean airtight jar or container. This may be stored in the refrigerator for up to 5 days.

Procedure:
Heat cooking oil in a large pan and fry Century Bangus until golden. Spoon out bangus meat from the skin and set aside.

Cook pasta as directed in the package.  Set aside.

Heat olive oil in a pan and saute garlic until aromatic.  Stir in pesto sauce & cream.  Season with salt & pepper.  Add pasta & bangus to the sauce & toss well.  Remove from heat and top with Parmesan cheese.

Makes 4 servings.

We were given ample servings of all 3 dishes.  I must say all of them were delicious.  My favorite was the salad.  It was delightful!  I hope you can try out the recipes yourselves too!  Don’t forget to use Century Bangus with them 🙂

Roch Signature

San Marino Corned Tuna Recipes

sanmarinocornedtuna

I was given several recipes during the Sarap at Home event yesterday.  The recipes featured San Marino Corned Tuna.  I tried one of the dishes and I found it to be delicious!  Let me share with you some of the recipes here in this post.

But before that, I wanted to let you know what I learned.   Apparently, corned tuna doesn’t have corn!  Corned tuna means the tuna is processed.  I’m still kinda confused though as anything that is put into a can is processed so it’s still a mystery to me.  A blogger pointed out that corned tuna has more salt than the normal canned tuna.  Well, I don’t really care much but this I can say, I like the taste of San Marino Corned Tuna.

I already asked my cook Lucy to try out the different recipes using San Marino Corned Tuna that we have right now in the house.  So I hope you find this useful too! 🙂

Tuna Canapes

tuna canapes

Ingredients:
1 can San Marino Corned Tuna
10-12 pcs. wonton wrappers
5-6 grapes, halved lengthwise
Cayenne pepper
salt
1/4 cup cream
1/4 cup cream cheese
1 1/2 tablespoons chopped chives

Procedure:

  1. Dust wonton wrapper w/ cayenne pepper & fry until golden brown.  Season w/ salt right after cooking.
  2. Whip cream cheese until soft.
  3. Mix cream cheese, cream & chives w/ San Marino Corned Tuna.
  4. Spoon tuna mixture on fried wontons & add 1/2 a grape to each canape.
  5. Garnish w/ extra chopped chives.

Basil Spaghetti

basil spaghetti

Ingredients:
100g spaghetti
20g sun dried tomatoes chopped
10g red onions sliced into
1/4 inch rings
10g minced garlic
1 can San Marino Corned Tuna
10g basil
2-3 tablespoon olive oil
20g parmesan cheese
5g parsley for garnish
Salt
Pepper

Procedure:

  1. Cook spaghetti according to package directions.
  2. Sautee the onions & garlic in olive oil.
  3. Add the San Marino Corned Tuna & tomatoes & continue sauteing for 3-4mins.
  4. Season w/ salt & pepper.
  5. Turn off the heat & toss in basil & mix.
  6. Plate & garnish w/ parmesan cheese & parsley.



Tuna Nachos

tuna nachos

Ingredients:
1 bag nacho chips
1 can San Marino Corned Tuna
1 tablespoon olive oil
1/4 teaspoon paprika
1/8 teaspoon cumin
Salt & pepper to taste
1 cup shredded iceberg lettuce
1/4 cup sliced black olives
1/2 cup melted cheese sauce
1/2 cup ready-made tomato salsa
1/4 cup cup diced mango
1/2 cup grated cheddar cheese
1/8 cup sliced jalapeno peppers

Procedure:

  1. Heat olive oil & saute San Marino Corned Tuna for 2-3 minutes.  Season w/ Paprika, cumin, salt & pepper.
  2. On a large plate, layer shredded lettuce then top w/ the nacho chips.
  3. Evenly layer on top the rest of the ingredients except for the grated cheese.
  4. Top w/ Corned Tuna & finally layer the grated cheese on top.

Official Website of Rochelle Sy Chua where she talks about her travel experiences in Taipei, Taiwan, Philippines and Asia, as well as her adventures in food and restaurants

Cooking Demo by Julius Maggi Kitchen’s Chef Tess Sutilo

Part of the Nestle Meet & Greet awhile ago was a cooking demo by Julius Maggi Kitchen Chef Tess Sutilo.

Julius Maggi Kitchen is a fully equipped kitchen located at the Nestle Center in Rockwell, Makati.  It is where recipes made with Nestle Products are developed & tested, cooking demonstrations are done here as well.

Chef Tess Sutilo is the person responsible for developing recipes for Nestle.  Cool, isn’t it?  Such a big responsibility & such talent that she has.  🙂

3883635149_981a4a5062

Let me share with you the demonstration by Chef Sutilo as well as the recipe of the 2 dishes she prepared.

Magic Fish Fingers

3884429208_346a1d8a43


Ingredients:
1/2 kg Fillet of Fish (dory), cut into strips

1/2 lemon
1 8g Maggi Magic Sarap
2 cups All purpose flour
Ground pepper & salt to taste
Vegetable oil for deep frying

Procedure:
1) Squeeze 1/2 lemon onto fish.  Season with Maggi Magic Sarap.
2) On a plate, mix all purpose flour, pepper & salt.
3) Roll the fish in the flour mixture, making sure to coat the fillets evenly.
4) In a pan, heat pure vegetable oil and fry the fish until golden & crispy.
5) Transfer on a plate lined w/ paper towels to drain excess oil.  Serve w/ the papaya salad.

Demo:

Papaya, Carrots & Fried Fish Salad
3884428182_9db0891f92

Ingredients:
3 cups grated unripe papaya
1 1/2 cups grated carrots
1/4 cup chopped wansuy
1/4 cup hibe (dried shrimp), soaked for 10 minutes then drained
3 pieces siling labuyo
1/2 cup brown sugar
1/4 cup cooking oil
1/4 cup calamansi juice
1/4 cup vinegar
1 8g Maggi Magic Sarap
2 tbsp patis or to taste (optional)
Shredded left-over fried fish
Crispy fried tofu or fried wonton wrappers

Procedure:
1) Toss papaya, carrots & wansuy in a bowl.  Set aside in the refrigerator to chill.
2) Using a mortar & pestle, coarsely crush the hibe & the siling labuyo together.  Transfer in a bowl.  Add sugar & mix very well.
3) Whisk in oil, calamansi juice & vinegar until the mixture is fully incorporated.
4) Season w/ Maggi Magic Sarap & patis to taste.
5) To assemble salad, toss the prepared vegetable in the prepared dressing.  Transfer on a plate & top with fried left-over fish, fried tofu or crispy wonton wrappers.

Demo:

both dishes are yummy!  But I especially love the salad, I’ll ask lucy to follow the recipe.  Hope it’ll taste the same 🙂

Loading...
X