Turkey Meatball Spaghetti

Description:
This is another way of transforming my turkey burger recipe into a fabulous dinner. Instead of making patties, I made them into meatballs! I adapted Giada de Laurentiis' recipe in her Everyday Pasta cookbook for the pasta sauce.

Ingredients:
Turkey meatballs, using the turkey burger recipe

For the pasta sauce:
1 pound pasta, cooked according to instructions, reserving some cooking water
1/4 cup extra virgin olive oil
2 cloves garlic, peeled
1 28-ounce can diced tomatoes
1/2 teaspoon salt
1/2 teaspoon pepper
1/3 cup finely chopped fresh basil
(Recipe also calls for 1/4 cup chopped fresh flat-leaf parsley, but I didn't have any.)

Directions:
Add oil in a medium saucepan and heat over medium fire.
Add tomatoes, garlic, parsley, salt, pepper and cook for 10 minutes.
Add the cooked meatballs and cooked pasta and toss to coat.
You may add some pasta water if sauce appears too dry.
Lastly, add the basil.
Serve with freshly grated cheese.

Bangus Belly in Teriyaki Sauce

Description:
I love bangus but sometimes the usual daing or paksiw or sinigang can be a little tiring. This is one easy and tasty recipe that could jazz up bangus.

Ingredients:
2 pcs bangus belly fillet (or 1 pack Sarangani Bangus Belly Fillet)
1 thumb-sized ginger, sliced

Teriyaki Sauce:
1/4 cup light soy sauce (Kikkoman)
1/8 cup mirin or Japanese rice wine
1 tsp. brown sugar
1 cup water

Cornstarch Slurry:
1/2 tbsp. cornstarch
1/2 tbsp. water

Directions:
Combine all the ingredients for the teriyaki sauce then set aside.
In a medium sized saute pan, add about a teaspoon of oil and saute the ginger strips until aromatic.
Lower heat then slowly pour in the teriyaki sauce; the mixture will bubble and boil.
Slide in the bangus fillets and let simmer until done, being careful not to overcook the fish.
Remove the fish from the pan and place in the serving platter.
In a small cup, combine water and cornstarch to make the slurry.
While the teriyaki sauce is boiling, add in the slurry and cook until thick.
Add a dash of sesame oil.
Pour sauce on top of fish and serve.

Note: Next time I'll cook this, I'll drizzle some Japanese mayo on top.

Turkey Burgers

Description:
In an effort to become healthier this year, we are cutting back on pork and beef; thus, I often use chicken and turkey as substitutes (which are totally not regrettable, I tell you). These burgers are flavorful and juicy, but not greasy and heavy.

Ingredients:
1 pound (454 g) ground turkey
1 small white onion, finely minced
2 tablespoons Lea and Perrins Worcestershire Sauce
1 tablespoon light soy sauce (I use Kikkoman)
Ground black pepper, to taste

Directions:
Combine everything in a bowl and using your hands, make into patties.
Pan-fry burgers on both sides, using as little oil as possible.
(Cooking time depends on the size of the burger. To know if it is done, the juices that come out of the patty when slightly pierced should be clear and not pink or red.)
Serve in a bun, with lettuce and tomatoes and your favorite condiments.
(In our case, I used these huge pan de sal from Manila Peninsula's bakery sale.)

Tip: Check for the taste by cooking a very small patty first, then adjust seasonings as needed.