I Love My Basil

I love basil in food. I love it's smell. I love it's taste.

I love it in my bread
hot pandesal + pesto + white cheese


I love it in my pasta


I love it in my shrimps
(stir fry shrimps in little oil, add some catsup and basil leaves)


and in my flower vase too!

Guess What?
Weekend Herb Blogging (WHB) is now 5 years old!

Sharing my love of Basil to all Weekend Herb Bloggers.
Our dear Haalo of Cook (almost) Anything at Least Once
hosts our anniversary celebration.

Check out my Weekend Herb Blogging entries:




Lumpiang Shanghai and Malunggay,
my first WHB entry which was also hosted by Haalo








Lechon Manok w/ Tanglad
Roasted Chicken in Lemongrass








Inihaw na Tilipia sa Madre Cacao
(Grilled Tilapia using Madre Cacao)

Steamed Fish

Mom got this recipe of steamed fish from a magazine years ago.
It was an advertisement for Amoy products.

She always use Tilapia for this but I was lucky to buy fresh lapu lapu
from my suki in Los Baños. You can substitute any white fish you like.

4-5 pcs sliced white fish fillet (you can also use small sized fish)
4-5 stalks pechay Baguio
5 stalks spring onions,minced
1 pc medium ginger, minced or grated
3-4T vegetable oil
2T Amoy gold label light soy sauce
2T Amoy sesame oil

Mix together light soy sauce and sesame oil. Set aside.
Place slice of fish on top of pechay Baguio leaf. ( there's no
Baguio pechay in the picture, my fault. I forgot to buy :D).
Wrapped the fish in foil and steam until fish is cooked.
When fish is cooked, transfer each fish into a plate or served
it with foil. Sprinkle grated ginger and onions on top. Heat oil
until very hot but not smoking. Pour over fish just to cook
the onions and ginger. When frying subsides, pour sesame
soy mixture. Serve.

Mom's tip: when using whole fish, place a slice of ginger
inside the fish before steaming to remove the "lansa"
(fishy smell).

Check out these fishy tales:





Kaswela, Sauteed Sinigang?









Salmon Sardines








Paksiw na Isda