The Embassy of Israel in Manila hosted a Zoom cullinary dialogue with Chef Yonatan Vazana and Chef Heny Sison last 11 August 2020. According to the embassy, “Our countries, Israel and the Philippines, have achieved another milestone in our friendship. The culinary dialogue even made our ties more flavorful as it showcased Israeli Chef Yonatan and Filipino Chef Heny's expertise in cooking.”
Check out the recipes for the two featured dishes from Chef Yonatan and Chef Heny. May they inspire you to have a culinary adventure during the quarantine!
Burumundi fish with Hraime sauce
By: Chef Yonatan Vazana
Ingredients:
Soybean oil
Onions
Celery
Carrots
Cumin
2 slices of fish fillet
Fish broth:
20 peeled tomatoes
5 bell peppers cut diagonally
15 garlic cloves
Half a cup of soy oil
2 lemons
1 Moroccan paprika
I cup cumin
Fish broth:
•Put in the pot all the vegetables with a bit of oil for 10 minutes until golden brown.
•Cover the vegetables with water.
•Put the fish head inside and cook for 30 minutes.
•Add tomatoes cut quarterly and cook for 45 minutes. Put off the fire and cover with nylon paper for 30 minutes.
For the hraime sauce:
•Shred the peeled tomatoes.
•Transfer to a pot and add 2 cloves of garlic and bellpeppers.
•Cook for 2 hours.
In a bigger pot, put the rest of the garlic, spices, half a litter of the fish broth and stir.
•Add the cooked tomatoes, salt and pepper to taste, then cook for 10 minutes.
•Add all the pepper and put the fish above.
•Cover and cook for 10 minutes. Remove cover then cook for additional 5 minutes.
Serve and enjoy!
Sinigang na Bangus sa Bayabas at Sampalok
(Milkfish in Sour Guava and Tamarind Broth)
By: Chef Heny Sison
Serves 2
Ingredients
1⁄4 cup (50 ml) Magnolia Nutri-Oil Palm oil
400 grams milkfish belly, boneless
4 cups (1000 ml) water
60 grams (1 piece) red onion, cut into 5 wedges
60 grams (2 pieces) tomatoes, deseeded and quartered
1 tablespoon fish sauce
1 teaspoon sugar (optional)
1 cup guava purée
1⁄2 cup tamarind juice
2 pieces guava, deseeded and quartered
2 grams (3 slices) ginger, peeled and sliced
60 grams radish, sliced
60 grams string beans, cut into 3-inch long pieces
40 grams water spinach (kangkong)
1 piece green finger chilli
Procedure
1. Preheat a sauté pan with oil over high heat.
2. Pan-fry the milkfish until lightly brown. Remove the fish from the sauté pan and transfer it to
a plate. Set aside.
3. In the same sauté pan, sauté the red onion and tomatoes. Set aside.
4. In a medium saucepan, add in water and bring to a boil. Add in the fish sauce, sugar, guava
purée, tamarind juice, and the deseeded guava pieces. Bring down to a simmer then add in
the ginger, radish, pan-fried fish, sautéed onion, tomatoes, and string beans. Continue to
simmer until the vegetables are cooked.
5. Remove the scum that forms on the surface.
6. Serve hot. When ready, add the water spinach and the green finger chili upon serving.
For the Guava Purée:
Ingredients
5 pieces ripe guava, chopped
1 cup (250 ml) water
Procedure
1. In a small saucepan, pour in the water and add in the guava, boil until the guava has
softened.
2. Let it cool, then purée in a blender.
3. Strain the purée twice to remove the seeds and the pulp.
For the Tamarind Juice:
200 grams green tamarind
1 cup (250 ml) water
Procedure
1. In a medium saucepan, pour in the water and add in the green tamarind, boil until the
tamarind has softened.
2. Mash the mixture.
3. Strain to get the tamarind juice and measure the amount needed in the recipe.
