Tasty Treats

by Irene Lao-Ong with Jeanne Ching

Fish Fillet with Honeymansi Glaze

Ingredients:

½ k Fish Fillet

6 tbsp Honey

2 tbsp Fish Sauce 

1 ½ tbsp Calamansi Juice

Freshly ground Black Pepper

Non-stick cooking spray or small amount of Olive Oil

Procedure:

Cut cleaned fish into serving size. Set aside. In a small bowl, mix honey, fish sauce and calamansi juice. Pour glaze onto fillet and let sit for at least 15 minutes. Sprinkle some pepper on both sides of the fish. Pan-fry the fillet. Garnish with parsley and red bell pepper strips. 

Chicken Breasts in Dijon-Yogurt Sauce

Ingredients:

Olive Oil

½ k Chicken Breast Fillet

1 tbsp minced Garlic

1 c finely chopped white Onions

1 c Chicken Broth

2 tbsp Dijon Mustard

Dash of Salt and Pepper

100g Yogurt

Procedure:

• Heat pan. Pour in oil. Brown fillet on both sides. Set aside.
• Add garlic and onion to the pan. Reduce heat to medium. If the pan seems dry, add 1 – 2 tablespoons of chicken broth. Cook until the Onion is translucent. Add the remaining chicken broth. Bring to a boil. Slowly blend in the mustard.
• Place the chicken in the boiling mixture. Reduce heat to low. Cover. Turn the chicken once or twice until it turns white. Transfer the chicken to a serving dish.
• Continue boiling remaining sauce to slightly reduce the liquid. 
• Put yogurt in a small bowl and gradually add about 1/3 of the sauce. Slowly stir in the yogurt mixture to the remaining sauce in the pan. Simmer till hot. Pour sauce over chicken and serve.