Cream Dory Bola Bola

Ingredients:
250 g cream dory fish fillet (or any white fish available)
6 tbsps cornstarch
1 tsp white sugar
2 tbsps green onion, finely chopped
2 tbsps carrots, finely chopped
Maggi Magic Savor to taste
Maggi Magic Isda to taste
pepper
Oil for frying

Procedure:
Chop the fish fillets finely until it resembles a coarse paste. Add all other ingredients and mix until well combined. Heat oil in a pan. Drop a tablespoon of the fish mixture. Fry until cooked. Serve ith sauce.

Easy Noodle Bowl with Fish Balls

INGREDIENTS:

1 bundle japanese ramen noodle, precooked

1 medium size carrot, sliced

1 small pechay baguio, sliced

One pack Dodo Fish Balls

Chicken broth

Sesame oil

Salt and pepper

PROCEDURE:

Bring chicken broth to a boil and add carrot. Just when the carrots is about to cook add pechay baguio and fish balls. Add sesame oil then salt and pepper to taste. Place enough cooked noodle in a serving bowl add broth and arrange carrot, pechay baguio and fish balls on top. Serve.

Pork Sotanghon Soup

Pork Sotanghon Soup is a Filipino style bean thread noodle soup using ground pork.

Ingredients:

1 bunch bean thread (sotanghon)

1/2 onion, minced

½ cup ground pork or left-over bola-bola, mashed

6-8 pieces fish balls, sliced (I prefer Dodo brand)

chicken broth

salt and pepper

1 fried scrambled egg, sliced

fried garlic

green onions (optional)

Procedure:

Soak the bean thread in hot water. Drain.

Saute onion and add ground pork. Add broth, salt and pepper. Bring to a boil then add fish balls. When fish balls starts to float add sotanghon. Let it boil and turn off heat.

To serve, garnish with green onions, sliced scrambled egg, pepper, fish sauce and fried garlic to taste.