I got a great surprise yesterday in the comments section of my post Vodka Raspberry and I’m really excited to tell you about it!
Tina, the owner of and blogger behind Pinay in Texas Cooking Corner, gave me not one but EIGHT (!!!) blog awards The very first award I got was the Versatile Blogger Award which was given to me by Simply Maren. That was a long time ago, about July of last year, and the new awards from Tina just came at the right time!
I’m humbled and flattered at the same time that Tina considers me as one of the bloggers worthy of these awards. Then again, I also look up to Tina and her blog and it’s really an honor to be receiving these awards from her Tina is, like me, a Batangueña who loves to cook and blog about it. She’s very much in the zone to help propagate Filipino cuisine into the culinary mainstream and you will find that obvious all throughout her blog. So friends, please give her some love by dropping by her website, Pinay in Texas Cooking Corner. I assure you that you will enjoy every dish she creates
Here are the awards I got:
Now, it’s my turn to pass these awards to the bloggers that I look up to. These are my favorite bloggers because I don’t only love their creativity, the dishes they make, but also the stories they share and how they share them
Michelle ~ My Life on the B List
Malou ~ Skip to Malou
Liren ~ Kitchen Confidante
Joy ~ Joy’s Misadventures
Dana ~ Dana’s Food for Thought
Gina ~ SPCookieQueen
Magic of Spice ~ The Ardent Epicure
Adora ~ Adora’s Box
Jackie ~ I Am A Feeder
Cherrie Moore ~ Sweet Cherrie Pie
To celebrate these awards at home, I thought of doing a very simple dish for dinner. It’s called Creamy Cream Dory
- 500 grams cream dory fillets
- 1/4 cup calamansi (or lemon) juice
- salt and pepper to taste
- 1 large egg, beaten
- 1/3 cup bread crumbs
- canola oil for frying
- 1/2 cup light mayonnaise
- 1/4 cup Thai chili sauce
- 1 tablespoon ginger
- 3 tablespoons evaporated milk
- salt, pepper, and sugar to taste
First step I did was to get the juice out of the calamansi pieces I had and to strain the juice to take out the seeds. It’s easier to juice lemons because they’re bigger. Just to show you what a calamansi is, otherwise known as Philippine lemon, here ya go:
Next, pour the juice on to the fillets then add salt and pepper. Heat up the pan and put some canola oil for frying. Get the fillets one piece at a time, dip them in the beaten egg, then coat with the bread crumbs. Fry until golden brown on each side.
Place the fried cream dory fillets in a baking pan then set aside.
Preheat the oven to 350F.
Meanwhile, mix the mayonnaise, Thai chili sauce, evaporated milk and ginger in a bowl. Add salt, pepper and sugar to taste.
Put the mixture on the fillets then top with bread crumbs. Bake for 15-20minutes.
While baking, you may prepare the side dish you prefer to go along with the fish. As for me, I decided to make mashed potatoes. To add flavor to the potatoes, I used an organic no-salt seasoning.
Plate the cream dory with the side dish, squeeze some calamansi/lemon juice on top, and you’re ready to eat away
The fish is crispy and creamy at the same time. Plus, there’s a great blend of flavors: sweet, salty, tangy and spicy. This is an awesome dish that’s very easy to make!
And there you have it, my creamy cream dory recipe Enjoy!