Breakfast as they say is the most important meal of the day and if you are a mom who has school-age children you would probably find yourself, with your apron on and a soup ladle in one hand, working early in your kitchen, just so you can serve breakfast to your boys just before they leave for school. The breakfast meals you serve to your family may actually depend greatly on how much time you have got in your hands to prepare them. Some moms may have all the time in world and can serve delicious beluga caviar on toast for breakfast every single day. And then there are some who have to go to work themselves, too, or are doing stay-at-home works that you will probably find them tinkering with their computer before everyone else’s day starts, that they will only manage to serve oatmeal, or cereals and milk. No matter, no meal paled in comparison against the others as long as they are prepared with love and with your children’s health and well-being in mind. So bring out those milk cartons and fry those eggs, in your special heart-shaped pan, if you may, and let us have breakfast!
So finally I was able to cook Spanish sardines last night. It’s not difficult to cook, it’s actually one of the easiest to do in terms of preparation. But, cooking takes about 30 to 45 minutes to finish.
All you need for this dish are the following:
1 kilo of Mackerel Scad (Galunggong)
3 pcs. sliced pickles
1 pc. carrot (sliced thickly)
4 pieces bay leaf
1 cup cooking oil
1 cup water
fish sauce to taste
1 piece of siling labuyo
Place fish and the rest of ingredients inside the pressure cooker. Let it cook for 30 to 45 minutes. Serve with steamed rice or fried rice.
I’m happy that my kids and hubby love the Spanish sardines a lot! 🙂
Max’s is serving three delicious dishes as its offering to loyal patrons this season of Lent. These dishes are available in all their branches nationwide.
Sizzling Seafood in Honey Bagoong Sauce is a harmony of breaded cream dory, shrimps and squid rings that are deep-fried until light, golden brown, sprinkled with julienned red bell peppers and chopped spring onions, and splashed with a special sauce that brings together sweet honey and piquant bagoong. Served in a sizzling hot plate, this sensational dish is a guaranteed must-try for seafood aficionados.
Adobong Kangkong Stuffed Tofu is an inventive and mouthwatering twist to the quintessential adobo. Fresh kangkong leaves, shiitake and button mushrooms drizzled in sweet adobo sauce stuffed in deep-fried tofu blocks. The harmony of greens and earthy colors lend a refreshing vibe that appeals to both vegetable and non-vegetable eaters.
Cauliflower Puffs is the perfect dish for very picky young diners and self-confessed meat-lovers. Crisp cauliflowers are dipped in a special batter, deep-fried and tossed in a special sauce. Fun and vibrant colors of finely sliced carrots and spring onions also brighten up the plate. Every crunchy bite of this palatable dish makes diners forget that they are actually eating cauliflowers!
Photos and food description provided by Max’s.
Log on to www.maxschicken.com or visit www.facebook.com/maxsrestaurant to be a Max’s Restaurant Facebook fan.