Participants: Jill Morikone (Host), Resa & Ozzie Oswald
Series Code: LCT
Program Code: LCT000109
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00:01 Today, we're going fishing, but we are not
00:03 going fishing in the water or in a lake. 00:04 We are going to actually make fish, have you ever 00:08 heard of that. I am very excited to learn how to 00:10 do that, so stay with us and you will 00:11 find out how to do it for yourself. 00:45 Hello friends and welcome to another program of 00:47 Lets Cook Together. I'm your host Jill 00:49 Morikone and we have an exciting program planned 00:52 for you today. And I can't wait to 00:54 learn how to make that veggie fish. 00:56 I'm real excited to learn how to do that. 00:58 But first I want to introduce you to o ur 01:00 special guests and my special friends here with 01:03 me in the kitchen, their names are Resa and Ozzie 01:06 Oswald. Welcome both of you. Thank you. 01:08 So glad to have you here. Now you used to live in 01:11 Chicago, but you moved down here close to three 01:14 years. Three years ago. Three years ago, okay. 01:17 Because a lot of our guests come in 01:18 from California, you know Georgia, all over the 01:21 place, but you guys are right here. 01:23 Yeah, now you have a ministry besides 01:25 hospitality. You have real ministry I believe 01:28 of reaching out to your co-workers, reaching 01:31 out to other people and sharing with them. 01:33 Tell us what you do, how you do that. 01:35 At our jobs and that we have quite an opportunity 01:40 to meet a lot of people and co-workers and we 01:43 share the foods that we eat. Okay. 01:45 And we have a lot of people asking questions 01:48 what's happening, why do you eat like that. 01:50 Yes, absolutely. And same here at work, 01:54 you know, I just when I bring my food, they say 01:57 oh what's that? Oh! They say some vegetarian food. 02:00 And they say always share my food and so well 02:03 that's good. You know, so it's just 02:05 like healthy eating. That's right. 02:06 Yes. That's right and it really opens up the door. 02:09 You know because people aren't offended with the 02:11 a loaf of bread. Yes. 02:12 You know or with just sharing fried rice like 02:16 are gonna make in a few minutes or something like 02:17 that and then they think, oh! that food is good and 02:19 then you can share with them about the Gospel 02:21 too. Yes, after you know sharing the food they say 02:24 what religion, you know, you have and I say well 02:27 can I talk about that. And after that sometimes 02:30 later, can I come to you to church, I say, sure. 02:32 That's right. Just as last Sabbath, you brought 02:35 somebody to church. Yes. Who was one 02:37 of your co-workers? My co-worker. 02:38 Yeah, that's wonderful and that's so encouraging 02:42 because I think any of us can do that. 02:43 You know that. Yes. Any of us can 02:45 reach out and share food and then you know share. 02:47 That's wonderful, that's a real ministry God's given 02:50 you. Yes. Yeah. Okay, now we're making, 02:52 before we are making fish we are gonna make rice. 02:55 Fried rice. Okay. 02:56 Veggie fried rice. Yummy, let's read that 02:58 recipe for the veggie fried rice. 02:59 Vegetable Fried Rice 4 cups cooked brown rice 03:03 1 cup broccoli, chopped 1 cup asparagus, chopped 03:08 1 cup mushrooms, sliced 1/2 cup frozen yellow 03:14 corn. 1/2 cup red pepper, diced 1 carrot, chopped 03:19 2 tablespoon olive oil 1 tablespoon minced 03:24 garlic. 1 onion, chopped and 1 tablespoon 03:28 unfermented soy sauce. Okay, now Resa you are 03:32 originally from the Philippines is that 03:33 right? Yes. Umm, Umm. So, is this a recipe 03:35 that you would make there? Yes and in fact 03:37 we always in the Philippines, we all have 03:39 fried rice every morning, so it's like our 03:42 breakfast. Oh! Rice. And typically we have 03:45 rice three times a day. Rice in the morning, rice 03:49 at noon and rice in the evening. 03:51 Is it all fried rice or do you do steam rice? 03:53 No, steam rice. Yeah, but typically for morning 03:57 it's like fried rice. So, we're having 03:58 breakfast with you. Yeah, but for me it 04:01 would be lunch. Yeah, that's very good. 04:03 Okay, show us what we do here. 04:05 Okay, first we are going to saute our onion and 04:08 garlic, so since the pan is already warm just 04:13 put this in the pan, so we will just put the 04:15 garlic right away. Good. 04:17 And we saute this for like one minute. 04:22 Okay, now you use any special kind of garlic. 04:25 Well, we do. When you something 04:28 special with your garlic. What do you do with your 04:29 garlic? Well, we just kind of like chopped it, 04:33 you know, and then put olive oil and we store 04:37 it in the fridge. And since we use garlic 04:40 every time, so it's easier we don't have 04:42 to chop it everyday. You know, so we just 04:43 like grab the jar and do it. That saves a lot of 04:47 time. You know, I like that idea. 04:49 Because that way instead of always having to chop 04:50 like you said. Exactly, and how long 04:52 does it store, how long does it keep in the 04:53 fridge? It's two months, you know. 04:55 Oh, longtime. Yes, it's a longtime 04:57 since with the olive oil, so it keep last long. 05:00 Good very nice. Okay. Okay, so we will add 05:03 our carrots. Good. Umm, Umm, 05:06 Now these you have already cut your carrots. 05:08 Chopped carrots. Okay, umm, umm, good. 05:10 And then we will put our broccoli, mix it. 05:13 Okay. Very nice. We'll put asparagus and 05:19 we will cook these for about 2 to 3 minutes. 05:21 Okay. Umm, umm, good. Now you chopped the 05:24 asparagus to little pieces. Yes. 05:26 Yeah. Just a bite size. 05:29 Yes, very nice. And I like that too 05:32 because you could use produce from the garden 05:34 if it's summertime. Exactly, Yeah. 05:36 And in fact this summer, I planted some asparagus, 05:39 so hopefully we will have some next year. 05:41 How fun. Yeah. We love planting our 05:44 own vegetable. You know, so have some 05:47 organic vegetable. Oh! Yeah. That's right. 05:49 Then you don't have to pay the price in the 05:50 store, you can grow it. That's the best. 05:52 Every once in a while Resa runs out, 05:54 she says I got to go to the store, I will be 05:55 right back and she runs out to the garden . 05:59 That's you. Okay. And additional, we will 06:02 the corn. And the red pepper. 06:06 I will cook this for another one minute. 06:09 Okay. And we will add the mushroom as well. 06:13 Good. This is very colorful. 06:16 Oh! It is. You can see that. And I love 06:19 mushroom. Yes. And some people love tofu as well, 06:24 so it's optional they can add tofu, cool, 06:26 with this. Now if you are using the 06:29 tofu would add it and at what time, what point 06:30 would you add the tofu. I would add it right at 06:33 this minute right now. You know. 06:35 Okay. And we will just add 06:37 the soy sauce to stiffen these and then we will 06:41 add the rice. Good. Now you have 06:43 cooked this rice. Yes, this is steamed 06:45 rice. Usually four to five days like what 06:48 we have left over in supper so. 06:51 Oh! That's perfect. So, you don't really have 06:53 to cook extra rice just to make fried rice. 06:58 Yes. It's whatever rice you already have 07:00 leftover. Exactly. And so we will 07:03 cook this for another five minutes and a lot of 07:08 people you know eat salty, so they can just 07:11 add salt for taste. But usually this is fine 07:14 with soy sauce. Right, because the 07:16 unfermented soy sauce has quite a bit of salt 07:17 already in it. Exactly. 07:18 Right. And for myself I eat only 07:21 salty, so I just leave that soy sauce. 07:24 Right, that's a good idea. Yeah, that's good. 07:26 Yeah. Yeah. And I think you 07:28 can adjust your taste buds, you know, exactly, 07:30 if you're used to a certain thing, and really 07:31 used to a lot of salt or something that if you cut 07:33 back a little bit, it won't taste good in the 07:35 beginning, but pretty soon your taste buds 07:36 change I think. And it's not healthy for 07:39 you, leave that salt. Yes, yes, that's true 07:41 too. That's right. Oh! Doesn't that look 07:44 good. Very colorful, doesn't it. 07:47 Yes. So you don't have to stir it all the time. 07:49 Once in a while, so it won't stick on the pot. 07:52 Okay. Yeah. Umm, umm, okay. Very nice. 07:57 Now then you just serve it hot. 07:59 Yes. Umm, umm, and then if you have some leftover 08:02 you can just warm it up the following day. 08:04 Oh, then it's okay, can we do that. 08:05 Yeah. Yeah. Good. 08:07 So for the friends if they want to do that 08:11 like a day ahead of time, they could make it, 08:12 stick it in the fridge and then pull it up and 08:14 just heat it up in a wok like this or how do you 08:16 you heat it up. Oh! Some people use 08:18 microwave, but ourselves we don't use microwave. 08:21 But yeah, you can warm it up in a pan or. 08:24 We had a little birthday party for our daughter 08:28 and we had probably about six times this, okay, 08:33 so we had a little bit leftover for a few days. 08:37 Actually, you must have had a lot of people there 08:39 too, we had. And of course we did, 08:42 it's good with, you know, fish, veggie fish. 08:44 Oh, yeah that's right. And we're gonna make, 08:46 I can't wait to learn how to make this fish. 08:48 Because it's not like we go into the stream and 08:50 you know fishing. We are not doing any 08:52 of that, we're gonna actually make this. 08:53 And no bones. That's right, there is no 08:56 bones. Okay, let's read that recipe for that 08:58 veggie fish. For the Veggie Fish 09:02 Sarciado, you need. 8 slices of frozen 09:05 veggie fish. 4 tomatoes, diced 09:08 1 small onion, sliced 1 tablespoon, olive oil 09:13 2 tablespoons, minced garlic. 09:15 1/8 of a cup bread crumbs 1/2 teaspoon garlic 09:21 powder. 1/2 teaspoon onion 09:23 powder and salt to taste. 09:28 Now before we get going and making our veggie 09:30 fish here, tell me what does sarciado mean? 09:33 Well in the Philippine sarciado means it really 09:36 with eggs and since we become vegetarian we 09:39 don't use eggs anymore, so we can replace it with 09:41 bread crumbs, but it's still, the name is 09:43 sarciado. So it's like it makes tomato. 09:46 Okay. Yeah, so it's a type of cooking. 09:49 Yeah, very new. Okay. 09:51 Yes. So, we're authentic here. 09:53 That's good. Okay, well how do we make this 09:56 fish. I'm all excited. Okay, well first we are 09:58 going to cook the fish first, fry the fish and 10:01 our pan is already hot. So, we'll put that oil. 10:05 Very little oil, since the veggie fish is already 10:08 has some oil in it and this kind of fish really 10:11 too you can get from the oriental store. 10:14 I was gonna ask you. Yes, alright. 10:17 Now you just go to the oriental store and ask 10:20 them for veggie fish and they have this. 10:21 Yes, yes. In fact they didn't have one before 10:24 and I told them why won't you carry a veggie fish. 10:26 Oh! That's a good idea. Umm, umm. 10:29 And so he did and I said well good, now we can 10:31 have the veggie fish. That's right, so for our 10:34 friends at home if they don't carry it in your 10:35 store you can ask them for it, would you carry 10:38 the veggie fish for me. So, if they can ask for 10:40 that. Good. Now what is this veggie 10:42 fish made of. What's in it? 10:43 It's soy, made of soy and just with seaweeds out 10:48 here and that's so what kind of taste that give 10:51 fish taste. Right. Absolutely, it gives you 10:55 that fishy taste, with the seaweed on it, exactly, 10:58 it's wrapped in the seaweed then, umm, umm, 11:00 fun. Okay. This has got a kind of 11:02 pinkish color, I see that, and supposed to look like 11:04 salmon, okay, yeah, and what they used to do that 11:08 that is they use beets. Oh! For coloring. 11:13 That's a good idea. Isn't that fun. 11:15 I never thought of that, that's pretty fancy. 11:17 Now you used to eat fish, obviously does this taste 11:21 the real thing? It tastes real thing. 11:23 So I don't really miss the fish. Because in the 11:26 Philippines, we always like have fish and I say 11:30 well and now we don't really miss fish, I say 11:32 well this just tastes like fish. 11:33 Yeah, oh! That's neat. So we just kind of cook 11:37 this until it's like lightly brown and I think 11:40 it's done, you can flip it. Umm, umm. 11:42 Good job Ozzie. Good job, because you cook too, 11:50 Ozzie. I love to cook. He loves to cook. Yes. 11:53 Yeah, that's wonderful. Resa said when got 11:55 married, that there was going to be a prerequisite 11:57 that said I didn't know how to cook. 11:59 Oh, isn't that neat, because a lot of men 12:02 don't cook. Yes, this is very true, 12:05 so you are very blessed. So, it's just like cooking, 12:09 just like one to two minutes, okay, on both 12:12 sides. So that's done. Can I get a paper towel? 12:14 Oh, yeah I will get you a paper towel. 12:15 So, you just gonna take the. Do you want them 12:19 here on the plate, yes that will be fine, 12:20 thank you, you want another one. 12:21 Yes. Okay, well, I am getting too much paper 12:26 towel here, I will move it keep away, 12:28 I don't want to burn it there. Okay. Very nice. 12:30 So you were just put a little bit olive oil in and 12:33 take your fish out, how many you want, 12:34 exactly, and then fry. Yes, and you get this 12:38 whole packet, there's like, there's probably 12 12:41 in here, but I only use 8 because that's quite a 12:44 bit already. Yes. But if you have like a 12:46 company you can, you know, make more. 12:49 I can smell it. The seaweed smell, 12:51 does make it fishy, does it, umh umh, 12:53 I love seaweed. Yeah. I can sushi here, 12:58 offer any kind for you. Very nice. Can you get 13:04 him? I think that's one is still alive. 13:05 That fish is swimming away, if you guys saw 13:08 that. We will just use the same thing here. 13:12 Okay, let me get the lighter here for you. 13:16 Okay, there we go, we just turned it up, 13:18 you can turn it back on Ozzie. Good. 13:21 So you just use the same pan that's very nice. 13:23 Yeah, good, okay. So it is nice and warm. 13:29 Yeah, oh yeah. So, saute the garlic and 13:34 onions. There is your onions, there is your 13:38 special garlic that you put up, I like 13:40 that idea, that's very nice. 13:44 When you do garlic like that you can buy it in 13:46 bulk and buy a big long. Yes. It's a good idea. 13:51 Garlic pealing party. Aha, that's right. 13:53 That's for sure, invite your 13:56 friends. We are peeling garlic. 14:01 So the onions are just a little like half moon 14:03 shaped, just little strips. Yes, we just 14:05 sliced it. Cut in half and slice it. 14:07 Good. And we will just saute that for like one 14:10 minute, two minutes and then when it's brown we 14:13 just gonna add tomatoes. We will pretend it's 14:15 brown. Normally you would wait till it was 14:16 brown, but good, okay. Now are these canned 14:26 tomatoes or you use fresh. This is fresh. 14:28 Okay. Just we dice and cutting everything so it 14:31 will be ready. Yes. 14:32 So we just use a whole tomato, okay, very good, 14:35 we cook this for like three minutes or when 14:39 the tomatoes, that's all. Yes, yes. Now we had 14:45 this, you had, Greg and I over to 14:47 you guys house for Sabbath lunch, it such 14:49 a good meal but you served us veggie fish. 14:51 Yes. Yeah, that was very nice. 14:53 It was very, very good. That veggie fish was very 14:56 good, very tasty. It was very nice. 14:58 And so we saute it. And we add the, what do 15:04 we need here, here the soy sauce, the soy sauce. 15:09 Okay, so that kind of gives you a little bit of 15:13 oriental flavor too, the soy sauce. 15:19 Yeah, and now we add the onion powder, good okay 15:27 and the garlic powder. Good. 15:31 I love garlic powder. Oh, yes. Now that's kind 15:34 of a staple isn't it, garlic. Yes, it's always 15:37 give good flavor on your food. So whenever I 15:40 cook I always use garlic and onion powder. 15:43 Yes, yes. If we come to our house 15:45 you have to love garlic. That's right. That's 15:50 right. Okay. And just to thicken this 15:52 up, we use bread crumbs. Oh! Now this was supposed 15:55 to be eggs you said, right. Right, because the 15:58 eggs will thicken the tomatoes. So in 16:03 replacement for that we use bread crumbs. 16:05 That's a good idea. And it gives good flavor 16:07 too. Yes, okay. So you just do that and 16:12 that will thicken it. Yes. You know, 16:15 I have never tried using bread crumbs to thicken 16:16 recipes. Yes, it's good. I use cornstarch or 16:19 something like that, but I hadn't or even heard 16:21 of using bread crumbs. Yeah, that's a real good 16:24 idea. It's a really good replacement. Yes, that's 16:26 very nice. You are doing a good 16:28 job stirring Ozzie. Thank you. 16:32 Very nice. What do you need? Okay, and then 16:36 after that we will just mix the veggie fish. 16:39 Okay, with that, you put the veggie fish in there. 16:42 Right. Okay. Alright. Put them together. 16:45 Good, are they coming off? Yup. Here we go. 16:51 Oh! Very cute, yeah. Just cover them up here 16:56 a little bit. Yeah. This is nice like 16:58 sauce you put over the fish, basically. 17:00 Right, right, and then you serve this hot or 17:04 if you have leftover, can warm it up the following 17:08 day and just put it in the oven to warm it up 17:10 and pour it the pan. Oh, good. Now if you 17:13 store it overnight would you store the fish with 17:15 the tomatoes and all. Yes. Okay. 17:17 Yes, everything and when you want it, everything 17:19 too. Yeah. And I bet you, it kind of 17:21 marinates the flavors when you put them 17:23 together too. Yes. Yup. 17:25 It smells good. It does, you know that I 17:27 wish you could smell as well. It's really good. 17:28 How long do you cook it here? 17:30 It's for another five minutes. Okay, so 17:32 just kind of simmer it a little while and then 17:35 you serve it. Everybody gets their own 17:37 serving of the veggie fish with a little bit of 17:38 the sauce on top. Right, right, umm, umm, 17:40 so it's good with steamed rice or fried rice. 17:43 Oh, yeah, that's right. Oh, yeah. 17:47 Now we are making some sort of little dessert 17:48 next right. Yes. Yes, Cassava. 17:50 Cassava! What is Cassava? Cassava Custard its 17:53 yucca, yucca root. Okay. 17:55 So let's go with the dessert for you know 18:00 rice and fish. Yeah, that's right. 18:03 Okay, let's read our recipe for that Cassava. 18:06 For the Cassava Custard, you need. 18:10 1 pound fresh yucca (cassava), that's grated 18:14 1, 13.5 oz can of coconut milk. 1, 12 oz jar of 18:20 macapuno, that's coconut sport. 18:23 For the topping you need. 1/2 cup of tofu, cream 18:28 cheese and 1/4 cup of maple syrup. 18:32 Now, I am real interested to figure out how to make 18:35 this Cassava, this yucca. That's very interesting; 18:38 I have never made it before. Yeah, it's from 18:40 the yucca root, okay or cassava, okay. 18:42 And sometimes they call this cassava cake or 18:45 cassava custard. Okay. 18:47 So, intermix whatever as people. 18:50 Has different names. Yes, but it's the same. 18:52 It's the same thing. Yes. 18:54 Put one up and show. Yeah, let's see how it 18:57 looks. See this is how cassava look like or the 19:00 yucca. Wow! So, we will show you how to from 19:03 the beginning to how to prepare this. 19:07 Okay, yeah we need to know the whole thing. 19:09 Now you can get this at the grocery store. 19:11 Yes, and this is a international or Asian. 19:14 Okay. And even some stores, 19:17 regular store do carry this. Okay, good. 19:19 So, we are just gonna open this. 19:23 Now was this the root of the plant? Yes, yes. 19:27 Okay, it's the root. Okay, wow, that is the 19:31 neat. So this is how we open this and take the 19:34 the fillings. Okay. So you do it with a 19:37 knife not a peeler, it's too tough for that. 19:39 Right. It's very, this is very hard. Yeah, oh, 19:43 yeah, it's kind of barky. Yeah. Very much so. 19:47 Good. And we just cut this in half. 19:56 Yeah, good, also then we cut it, it's pretty hard. 20:06 And in the middle, there's like a fiber. 20:08 Yeah. And so we don't want that and so we will 20:12 just cut that out. Oh, okay. 20:14 Because it's hard, so you don't want that part 20:18 when you cook. Now this is the fiber 20:20 here. Yes. In the middle. Okay. Yeah, I can see 20:23 that. Yes, right here. So, you want to cut that 20:25 out then. Right, yes. 20:26 Good. Okay and then we will just put this in the 20:30 food processor over here. Okay. And we will get 20:34 some here, that's ready. Ozzie is going to do 20:35 that. Good. And put a couple more in 20:40 there. Okay. So those are, you 20:44 have already done ahead of time, but they 20:45 are not cooked, they are just hard. 20:46 Right. Good. Okay. Go for it. 21:09 Oh, so it cuts it up a little, it almost grates 21:11 it. Yes, grate it, umm, umm. 21:12 It's good. Here we go. You want me to take this 21:18 over here? Yes. Okay. 21:21 There you go. Looking good now. 21:24 Now just dump it in here. Oh! Okay, isn't that 21:29 neat. We will put this in our 8/8. 21:32 Okay. Good. And we'll mix this. 21:39 Oh! It looks like shreds of cheese you know 21:43 that. Yes. And also if they don't have fresh 21:48 ones they do carry out frozen ones. 21:51 Okay, so you can find the frozen, that's good. 22:06 And we have the coconut milk here, the coconut 22:07 milk. Now you just buy regular coconut milk, 22:08 just a can of coconut milk. Right. Okay, good. 22:09 And of course in the Philippines you know 22:10 we always use the fresh one, we just get the 22:11 fresh coconut on the tree. Isn't that nice. 22:13 That's very nice. So just mix this well and 22:17 then we have the coconut, young coconut, which is 22:21 the macapuno. Yes, now what's the 22:24 difference, this a young coconut. Yes, this is 22:26 mainly used for making dessert. Oh! You know, 22:29 all the coconut has liquid in it and with the 22:34 macapuno it's not liquid or no water inside. 22:37 Okay. Yeah, yeah, very neat. So you just have 22:42 to look for that on the label. Yes. 22:44 Young coconut or macapuno. That's 22:48 MACAPUNO. Macapuno. Okay very nice. Good. 22:56 So, we will put this. You just mix it together. 22:59 And then we have the maple syrup. Oh! Good. 23:03 the regular cassava cake has, sweetened with 23:10 condensed milk. Oh! Condensed milk, 23:12 yeah, okay. Good. And so I say what can 23:14 we replace for that. Yes. So we were 23:17 thinking, so you know what, cream cheese. 23:19 Yeah, that's a good idea, praise God for that 23:21 idea. Yes. And so it's just to sweeten, 23:23 it's just the maple syrup, maple syrup. 23:25 So we just mix that real quick. 23:27 We are finding a lot of uses for that cream 23:31 cheese. Cream cheese? That's right and then you 23:34 would bake this in the oven. Yes. 23:35 Okay. We will bake that, yes on a 275. 23:38 Do we put the topping on before we make it. 23:41 No, we cook this for 275 and when you will see 23:45 it's cooked, it's kind of yellow, okay, so and then 23:49 we will take that out from the oven. 23:50 Alright. And then we put the topping. 23:53 With the maple syrup and the vegan cream cheese 23:56 on top, oh! That's sounds good. For 15 minutes. 23:59 Oh! Then you bake it again for 15 minutes. 24:01 Okay. Yes. It kind of soaks in and it kind of 24:07 browns in. It makes a little 24:08 crust on it, almost like. Good, that sounds real 24:11 nice. And then you serve it hot or cold. 24:13 Either way. And if it is too cold you can just 24:18 put it back in the oven and warm it up. 24:19 Okay, good, and you cut it in little squares. 24:22 Exactly, little squares. Right, however you want 24:24 to cut it. Nice, all that sounds 24:27 good. Yeah, so we bake it for 275 for one hour and 24:33 then the last 15 minutes we put this. 24:35 15 minutes. Okay, I got it. I am just 24:36 trying to make sure, I understood all that. 24:37 Okay, good, it's good. Why in just a moment 24:41 friends, we will be back, we want to show you all 24:43 the final products and dishes we made here 24:44 today. And but first we are gonna recap those 24:47 recipes for you and we want to give you the way 24:49 that you can contact Resa and Ozzie for yourself. 24:51 We hope you have enjoyed cooking with Resa and 24:56 Ozzie. Now let's take a moment to review their 24:59 Philippines cuisine. For the vegetable fried 25:02 rice, you will need 4 cups of cooked brown 25:05 rice. 1 cup broccoli, chopped. 25:07 1 cup asparagus, chopped 1 cup mushrooms, sliced 25:12 1/2 cup frozen yellow corn. 1/2 cup red pepper, 25:17 diced. 1 carrot, chopped 2 tablespoons olive oil. 25:23 1 teaspoon minced garlic 1 onion, chopped 25:27 1 tablespoon of unfermented soy sauce 25:30 For the Veggie Fish, you will need 25:33 8 slices of frozen veggie fish 25:37 4 tomatoes, diced 1 small onion, sliced 25:41 1 tablespoon olive oil 2 tablespoon minced 25:46 garlic. 1/8th cup bread crumbs 25:50 1/2 teaspoon garlic powder. 25:53 1/2 teaspoon onion powder and. 25:56 salt to taste. For the custard you 26:00 will need. 1 pound of fresh Yucca 26:03 (Cassava) grated, 1-13.5 oz can coconut 26:09 milk. 1-12 oz jar coconut sport 26:13 For the Topping, you will need 26:16 1/2 cup tofu, cream cheese. 26:20 1/4 cup of maple syrup If you would like 26:25 information on how to contact the Oswalds, 26:28 please write to 3ABN at 26:31 Post Box 220 West Frankfort, IL 26:36 62896 Or you may call 26:41 1-800-752-3226 Now let's take a look at 26:49 our finished recipes with Resa and Ozzie. 26:54 Welcome back friends, we are here with our 26:55 delicious spread of food and that fish too, I'm 26:58 real excited about the fish. Yes. 26:59 Let's look at what we made today. 27:02 We started with our fried rice, fried rice, 27:05 doesn't that look good and colorful. I like it 27:10 very, very nice, I can't wait to try that at home. 27:12 And that fish, veggie fish. Yes, doesn't that 27:16 look good, you can see with all the seaweed 27:18 on the edge and then you have all the tomatoes 27:21 and onions and garlic. Umm! Umm! Very nice 27:23 and then what we call this? Cassava custard. 27:27 Yes, doesn't that look good? Yeah, and that's 27:30 all baked off, all ready to eat, ready to eat, 27:33 yes, that's right. I'm gonna try a little 27:35 bit of fried rice to see how this tastes. 27:37 You want to try something Sure. 27:39 Umm! Umm! Umm! It's very good. 27:47 You guys have to try this. Thank you guys 27:49 for coming. We had fun. 27:51 We had a good time. Yes. 27:52 We hope you had as much fun as we did cooking 27:54 these recipes for you. We hope that you take 27:56 them to your home, your hearts share them 27:58 with your friends and we will 28:00 see you next time. |
Revised 2014-12-17