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Pinoy Fish and Chips With Tuba Vinaigrette Dressing Recipe
Pinoy Fish and Chips With Tuba Vinaigrette Dressing
by Chef Boy Logro

Kusina Master is a 15-minute cooking show that features a step-by-step cooking guide and unfold excellent kitchen skills and unravel secrets to make cooking and food preparation effortless and fun.

Pinoy Fish and Chips With Tuba Vinaigrette Dressing completes the three-point spread that Chef Boy Logro meticulously prepares for the Red Cross volunteers. Using the native tuba for the dressing makes this dish give a delightful shudder to the diner.



kusina ingredients
  • 1 kg tawilis
  • 1 cup all-purpose flour
  • 1 cup cornstarch
  • 1 cup water
  • 1/3 cup olive oil
  • ½ cup tuba
  • ¼ cup cilantro, chopped
  • ¼ cup red onion, finely chopped
  • 2 pcs beaten egg
  • 1 tbsp baking powder
  • 1 tbsp garlic, chopped
  • 1 tsp fish sauce
  • oil for deep frying
  • salt and pepper
kusina instructions
1. Combine beaten egg, water, flour, baking powder and cornstarch. Mix well until fluffy. Set aside.

2. Season tawilis with salt and pepper, dredge into flour, deep into mixture of batter dough.

3. Deep fry until crispy. Place on platter and serve on the side with vinaigrette dressing.

4. For vinaigrette dressing, combine all ingredients in bowl, then lastly whisk in the oil slowly to emulsify the dressing.

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