Bangus Sisig

300 gr. boneless bangus or leftover fried/grilled bangus

Salt and pepper to season the bangus

2 T. flour for dredging bangus and liver

50 gr. chicken liver (optional)

2 T. butter or margarine

1 red onion, chopped

2 green sili used for sinigang, sliced diagonally

Seasoning sauce:

1/4 C. calamansi juice

1 T. Knorr seasoning

1/2 T. brown sugar

1/2 t. black pepper

Season the bangus with salt and pepper. Dredge with a little flour.  Fry until brown and crispy.

Dredge liver with flour and fry until cooked but not crispy and overcooked.

Flaked the bangus and chop the liver.

In a frying pan, melt butter.

Add about 2 T. of onions and a few slices of green sili,  When onions are soft, add the flaked bangus and liver.  Cook for about minute or two.  Add the seasoning sauce.  Season with salt and pepper.

Transfer onto a plate or a sizzlang pan and top with the remaining onions and green sili.

Simple Lasagna

200 g. Kraft Cheddar cheese, grated

New Spaghetti Meat Sauce, half of the sauce about 500 grams.

White Sauce:

2 T. butter

1 Knorr beef cube

2 T. flour

2 C. Fresh milk

Melt butter in the pan. Add the beef cube and stir until it is dissolved.  

Add the flour and continue stirring with a whisk.

Remove pot from the stove and gradually add the milk so it will not be lumpy.

Put back on the stove and stir until slightly thick or coats the back of the spoon.  Set Aside

Lasagna Noodles

1 egg

1 t. olive oil

1/8 t. salt

110 grams bread flour

Combine all the ingredients and knead lightly. Cover with cling wrap or damp tea towel and let it rest for 30 minutes before passing through the pasta maker.

Makes about 8 sheets.

Boil the noodles for 2-3 minutes and set aside.

Use a 9x9 heatproof casserole pan.  Grease with butter.

Lay one sheet of noodles on the bottom of the pan.

Add the following for each layer:

1/2 C. meat sauce

75 grams white sauce

25 grams grated cheese.

On the last layer, do not add meat sauce anymore. Just white sauce then the remaining grated cheese. 

Cover with buttered foil so the cheese will not stick. Bake at 375 F for 40 minutes.  Remove the foil and bake for an additional 10 minutes or until the cheese melts.

Wait for at least 30 minutes before slicing.  

It is hard to slice hot lasagna because the layers will fall apart.

New Spaghetti Meat Sauce

(New because I have several spaghetti sauce recipes.)

1/2 K. ground beef and pork (250 g. each or whatever you have on hand.)

1 C. water

3 cloves of garlic, chopped

1 small onion, chopped

2 T. green pepper, chopped

1/2 t. dried basil

1/2 t. dried oregano

2 T. Tomato paste

500 gr. Tomato sauce

1 small can whole peeled tomatoes

1 Knorr beef cube

1 C. water

1 1/2 t. salt

1/2 t. ground black pepper

1 t. MSG

1/4 C. white sugar 

Add 1 C. water to the ground meat.  It will be easier to cook it and will not be lumpy.

Cook the ground meat in a pot and stir continuously to break apart the meat.  When the water evaporates add the garlic, onions and green pepper.  Saute until onions are clear and soft.

Add the basil and oregano.  Continue cooking for a minute or two.

Add the tomato paste and after a few minutes, add the tomato sauce, Knorr beef cube, canned whole peeled tomatoes and water.

Lower the heat and mash the tomatoes with the back of the spoon.  Simmer for an hour, stirring every 10 minutes.

Season with salt, pepper, msg and sugar.