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Pan-fried Dory with Lemon Butter Sauce

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Here's another recipe of my lovey hubby Gerard. I’m so sorry but we don't have the exact measurements of the ingredients. What you need: Cream Dory fish or any white fish fillet Salt Pepper Magic Sarap Dried basil leaves Flour Lemon juice or calamansi juice Butter Olive Oil Fresh parsley for garnishing What to do:   Make sure your fish fillet is thawed (if using frozen) and the skin surface is dry. You can use a paper towel to dab the fish. Season fish with salt, pepper, magic sarap and dried basil. Note: we used freshly cracked sea salt* and pepper because we think that it gives more flavor. But I guess, normal salt and pepper will do. Magic sarap and dried basil will give an extra flavor and a hint of herb taste. Then brush the seasoned fish with flour. Make sure to put just enough flour. Brush off the excess. In a frying pan, melt the butter together with the olive oil in medium heat. Once brown, fry the fish fillet for 1-2 minutes each side or unt
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Wee Nam Kee -- a taste of Singaporean Cuisine

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My brother in-law would like his dad to have a taste of authentic Singaporean food… and of course the first thing that comes to our mind when we talk about Singaporean Food is no other than “Hainanese Chicken Rice”… Though Hainanese Chicken Rice originated from Hainan, China, it has now also found its home in Singapore as their national dish due to immigration. It is also known as Singaporean Chicken Rice it is served either steamed or roasted. Fortunately, we now have Wee Nam Kee restaurant here in the Philippines. They actually opened late last year and I have read several blogs about it. Wee Nam Kee has made its name originally in Singapore as a top contender for serving the best Hainanese chicken rice alongside Boon Tong Kee and Tian Tian. As I have read in one of the blogs, all their ingredients are sourced locally.  Their secret is that the chickens are freshly delivered everyday from 3 small farm suppliers that alternate delivery. They are chilled -- not frozen. Now
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Peri Peri Charcoal Chicken

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Last Sunday, my family decided to go to Megamall... and since we are from the South, this huge mall is really unfamiliar territory for us... Anyway, we decided to look for a restaurant which looks cheap but interesting... and fortunately, we came across Peri Peri Charcoal Chicken. “Home of the World Famous Portuguese Style grilled Chicken” "Piri-piri, peri-peri or peli-peli is the name used in Portuguese and a number of African languages to describe the African bird's-eye chilli, a member of the capsicum plant genus. This is a small and extremely spicy variety. The variations in spelling derive from the various pronunciations of the word in parts of Africa, although "piri-piri" is the correct spelling in Portuguese. " ( en.wikipedia.org/wiki/Peri_peri ) So just looking at the definition, you can already assume that peri peri chicken would have an exotic taste. Hmmm… interesting right? Also as we get closer, we saw that the restaurant has a promo – Soup and B
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