for the meatballs: 2 lbs of ground turkey 1 egg 1 medium onions, chopped finely 1/2 c shredded carrots 1/2 c shredded zucchini, juice squeezed out 1 tbsp corn starch 1/2 c bread crumbs or panko 1 tsp cumin 1 tsp dried parsley 1 tsp garlic powder 1 tsp onion powder 1/2 tsp dried dill 1/2 tsp ground coriander 1/2 tsp celery salt 3 tbsp soy sauce salt and pepper oil for pan frying For the pita sandwich: whole wheat pita arugula onions, sliced into rings cucumber, sliced tatziki sauce (I got from Trader Joe's) turkey patties extra virgin olive oil, seasoned with salt and pepper. For turkey patties, combine all ingredients together and let the flavors settle in for at least 2 hours. Form them into patties as bigas your palm. It will make about 13-16 patties. Preheat frying pan onmedium high. Add oil, just enough to cover the bottom of the pan. frythe patties covered, turning them once. About 6-10 mins. To assemble the pita sandwich, reheat the pita on a hot pan over high heat for about a minute per side. Cut the pita in half. Open the pocket. Start by putting the arugula, onion rings, and cucumber. I cut my patties inquarter, and put them in the pockets on top of the vegetables. Top itwith tatziki sauce. And drizzle with olive oil.
This is another staple dish in our house – the entire family loves it. No matter how many filets I cook, they never last, and there’s never any left over. When I was young, still living in Manila, we would eat fresh steamed grouper cooked in this style at the dampa (fish market). Unfortunately, our fish selection in the Midwest is usually limited compared to what I could find in the Philippines. That said, this is my version of soy steamed fish, using tilapia filet, which is widely available in US supermarkets, and it works quite nicely!
4 medium size tilapia fillet
1/4 c peanut oil
4 tbsp of fresh ginger julienne
4 stalks of scallions, julienned both white and green parts
1/3 tbsp of light soy sauce, I used kikkoman soy sauce
1/2 c water
1 tsp of sugar
small bunch of cilantro for garnish
Prep the steamer, brush the perforated part with oil. Add a little ginger into the steaming water. Steam the fish for ~9 minutes. Transfer to a serving plate, top with the cilantro and some scallions, cover and set aside.
Combine soy sauce, sugar, and water, then set aside.
Heat oil in a pan on medium high. Add ginger and cook until lightly browned, and then mix in scallions. Then add in the soy sauce mixture, and bring to a simmer. Pour the sauce over the fish and serve with rice.