KBQ

I have to admit, I grew tired of cooking, tired of doing house chores, and tired of office work; especially during the times when I know that I am no longer following streamlined processes due to absence of advanced tools and efficient instructions, and existence of pseudo life and death deadlines hmp.

After all those long hours in the office, endless copy and pasting, check-in and check-out, and space deletions, I managed to come up with a new recipe. I’m glad that hb and his boss liked it – a priceless consuelo.

Ingredients:

• 5 to 8 pcs. of asuhos fillet (available in grocery stores)
• Half pack of Nestle cream (approx. 125 ml)
• 2 tbsp. olive oil
• 4 cloves of garlic, crushed and chopped
• 4 tbsp. salted butter
• a pinch of nutmeg
• 1 tbsp. basil (fresh or dried)
• All purpose flour
• Cooking oil
• Salt
• Pepper
• 1 egg beaten
• 3 thin slices of cheddar cheese
• 1 tbsp. parmesan cheese
• 1 cup water

Procedure A: Fry the fish.

1. Mix egg, salt, and pepper.
2. Dip the asuhos fillet in the egg mixture.
3. Dip the asuhos fillet in all purpose flour.
4. Deep-fry the asuhos fillet until light brown.

Procedure B: Prepare the sauce.

1. Heat pan and then add olive oil first before adding the butter.
   Tip: Maintain low heat throughout the process.
2. Saute the garlic.
3. Add  the water, cream, cheddar cheese, parmesan cheese, pepper, basil, and nutmeg. Mix using a whisk.
4. Add cheddar/parmesan/basil according to taste.
5. Add the asuhos fillet and wait for 5 minutes before turning off the fire.