My family do not actually commemorate Holy Week since it is not a part of our religious belief. But since my parents belong to Roman Catholic Church, my husband and I opted to just cook seafood dishes over the long weekend. Here is my recipe for Thursday (05 April 2012):
1 1/4 kilo of Maya-Maya Head
Bunch of Kamote Tops
3 pieces of medium sized eggplant (sliced)
1 radish (sliced)
1 whole native red onions (chopped)
1 whole native garlic (minced)
2 pieces of medium sized tomatoes (sliced)
thumb sized ginger (sliced)
5 cups of water
2 tbsp of rock salt
2 tbsp palm oil
1. Heat up the cooking oil.
2. Saute garlic, onions and ginger.
3. Add the fish head and tomatoes then pour water. Simmer for about 5-8 minutes.
4. Add salt and sampaloc. Simmer for about 10-12 minutes.
5. When the fish is already soft, place the eggplant, radish and the kamote tops.
You may also add okra and may also use kangkong instead of kamote tops depending on your taste. This recipe costs about One Hundred Pesos (Php 100.00) only. Have a happy eating!
|waiting to simmer|
|my number 1 patronizer (my husband ^_^)|