Fish Isle Cheat: Jolly Traveler Medal Trick

A great way to get the Jolly Traveler Medal with this fish isle cheat without having to use any programs to hack it. The medal gives you EXP points and coins!
This is a glitch in Fish Isle, so use it while you can.

Continue reading for more information on how to perform.

Here's what you'll need to do:
All there is to do is visit your friends in Fish Isle, and re-visiting the same friends.
Each time you re-visit your friends (can be right away, you can do this all day long) - you get visitor points.
Eventually you will receive EXP and coins as well as the top Jolly Traveller Medal!

The reward for the Jolly Traveler Green Medal is 1,500 coins and 80 EXP points.

 

This simple yet effective Fish Isle cheat will speed up your gameplay, making it easier to gain money in shorter time.
The fish isle speed hack requires Cheat Engine 5.5 and Firefox to work. Do it while it's not yet patched!

Continue reading for the easy guide on how to do this.

First of all, download and install Cheat Engine 5.5 if you still haven't done it:
Download Cheat Engine 5.5
Note that using this cheat might violate the terms of service of this game, so use at your own caution.

Follow these steps to perform the fish isle speed cheat:

1. Open Fish Isle in Firefox and also open Cheat Engine 5.5
2. Choose Firefox as your process in Cheat Engine 5.5
3. On the right hand side of the Cheat engine locate the Speed hack and check it.
4. Choose 5 (which is pretty optimal) or more, but don't go over 10 since that can get you disconnected all the time.
5. Play the game and enjoy the speed!

 

Crab with Tausi

Ingredients:


1 large cooked crab, cleaned and clave
1 large cloves garlic, chopped
1 small green pepper, seeds and took off with cubed inch width
1 tablespoon soy sauce
1 tablespoon dry sherry
2 head of green onion, sliced ​​1 inch strips
3 tbsp oil
1/3 cup chicken broth
3/4 teaspoon ginger, chopped
1 1/2 tablespoon tausi (ferme 'black bean sauce), washed, drain and finely chopped


Directions:

Divide the crab into 4 parts, leave intact the foot and tongs. Heat the pan with heavy fire. If hot, put the oil and heat well. Put tausi, garlic and ginger. Stir for 5 seconds. Include green pepper and stir for 1 minute. Place the crab, soy sauce, sherry, green onion and chicken broth. Let cook for 3 minutes while stirring.

Crab Cakes

Ingredients:
     8 oz Crab Meat, drained and flaked
     5 Tbsp Butter, divided
     1/4 cup Onion, chopped
     1/4 cup Celery, chopped
     1 clove Garlic, minced
     1 1/4 cups seasoned Bread Crumbs
     1/4 cup Mayonnaise
     1 Egg, lightly beaten
     1 1/2  tsp Worcestershire Sauce
     1 tsp Lemon Juice
     1/8 tsp Ground Pepper

Direction:

In a large skillet heat 1 tablespoon of butter.

Add chopped onion, celery, and garlic.

Cook over medium heat for 3 minutes or until tender, stirring occasionally.

Remove skillet from heat and let cool. Stir in crab meat, 3/4 cup bread crumbs, mayonnaise, egg, Worcestershire sauce, lemon juice, and pepper.

Shape crab meat mixture into 4 patties; coat with remaining 1/2 cup bread crumbs, pressing crumbs onto each patty.

In same large skillet over medium heat, melt remaining 4 tablespoons butter.

Cook crab cakes in butter 8 to 9 minutes or until golden brown on both sides.

Serve with your favorite sauce.

Crab in Coconut Milk

Ingredients:

10 pieces Crabs cleaned,for better taste cut in half

2 medium shallots, sliced

One -in piece ginger,thickly sliced

1 stalk lemongrass

2 chillies

2 lime leaves

fish sauce to taste

1 tsp turmeric

lemon juice to taste

3 cups coconut milk

How to cook Crab in Coconut Milk:

1.In a large pot over medium heat,Saute the onion ,garlic and ginger for 2 minutes.Then add lemongrass chillies,turmeric,lime leaves and coconut milk and bring to simmer.

2.Add the crabs,cover the pot and quickly bring to boil.Reduce the heat to medium and cook.covered,until the crabs are cooked through and the liquid has reduced to the consistency of heavy cream.

3.Season with the fish sauce or lime juice,if needed.

4.Arrange the crabs in a serving platter and pour the sauce over them.

Crab Omellete

A simple way of cooking crab omelette. Try this one! yummy.

Ingredients:
1 tablespoon dry sherry
2 head of green onion
2 slices of ginger, chopped
2 tsp sugar
175 g. flesh of the crab
1 1/2 tablespoon soy sauce
4 eggs, beaten
3 tbsp oil
salt

Directions:

Thin slice of the white pulp of onion and green parts also mix in beaten egg with salt.

Heat oil in pan. Put the white onion, ginger, crab and sherry. Stir briefly then add in soy sauce and sugar.

Lower heat and pour the beaten eggs into the pan with the onion. Stir while cooking for 30 seconds.

Remove from the fire and transfer to a serving plate. You may add decorations in omelelte if you want like lettuce, grapes, and tomatoes.

Crab Curry

Ingredients:
1 tsp salt
1 tsp sugar
1 large cooked crab (3/4- 1 kilogram), purified and clave
1 cloves garlic, chopped
1 onion, sliced ​​into 8 parts and broken
1 green pepper, remove seeds and cubed with 1 inch width
1 egg, beaten a little
3 tbsp oil
4 tsp curry powder
113g. flesh of swine (3/4- 1 kg), ground

For Dressing:
1 tablespoon cornstarch
1 tablespoon soy sauce
1 tablespoon dry sherry
3/4 cup chicken broth

Direction:

Prepare the sauce. Mix all ingredients in a bowl it; store. Sprinkle with salt, sugar and meat curry powder, mix well. Split into four pieces crab, let the whole foot and forceps.

Heat the pan on fire strong garlic. Stir once then put the meat and stir for 2 minutes. Add the onion and green pepper on the meat and stir for 1 minute.

Place the crab and cook for 3 minutes. Put the sauce while mixing it until it will simmer and thicken. Put the beaten eggs and stir for 30 seconds. Serve.

Pork and Turnip Soup

Ingredients:

1 teaspoon soy sauce
1 small red dry pepper, boneless
2 teaspoons cornstarch
2 teaspoons dry sherry
2 head of green onion, sliced ​​thin
2 cups spinach leaves, thinly sliced
6 dried mushrooms
6 cups chicken broth
1/4 kl. pork, slice into strips
1/4 cup turnip (preserved turnip) bought at the supermarket
1/2 cup bamboo shoots, sliced ​​into strips
salt


Directions:

Soak mushrooms in warm water for 30 minutes. Drain it. Remove the stem, compressing the mushrooms and slice it thin. In a bowl, mix 2 teaspoons soy sauce, sherry, and cornstarch. Put the meat and mix well. Let for 10 minutes. Wash turnip and slice into strips.
In a saucepan, boil the chicken broth. Put the meat, mushrooms, turnip, bamboo shoots and chili. Mix well and then lower heat. Let it cook for 5 minutes uncovered. Put the onion, spinach and 1tablespoon soy sauce and cook for a minute. Add the salt. Serve.

Green Onion Cakes

Ingredients:

1 cup of flour, (breaded or all purpose)
1 tablespoon vegetable oil
2 head of green onion, sliced ​​thin
3 tablespoons sesame
4 strips bacon
1/2 tsp salt
1/3 cup boiling water







Procedures:

Mix flour and salt in a bowl. Mix the water with fork until dough make. Knead for 30 minutes.

Meanwhile, fry the bacon until crispy, drain and crush.

Flatten the dough with a rolling pin to about 9 inch in diameter. (Remember to sprinkle flour to prevent the dough from sticking onto the table)

Cut the dough crosswise into small pieces with 2 inch wide.

Brush the thin sheet with oil from the frying of bacon, sprinkle bacon and green onion on the top.

Roll and press the edges to stick together. Align Roll dough and press it with palm. Roll a rolling pin into circles with a 4 inch diameter. Sprinkle with 1/2 tsp sesame both sides and hold both the masses. If not used after squash, refrigerate separately until 8 hours.

Warm oil in pan on moderate fire. Fry the cakes for 2-3 minutes. Serve hot.

Egg Rolls with sweet and sour sauce

Ingredients:

1 pck. of lumpia wrapper

1 egg, beaten less

Cooking Oil

Soy sauce

For crab stuffing-

1 cup celery, sliced ​​thin

1 teaspoon cornstarch

1 tsp sesame oil

2 head of green onion, sliced ​​thin

2 kutsarityang shortening

1/2 tsp ginger, chopped

1/2 tsp sugar

1/2 tsp salt

1/4 pound togue

1/4 pound of crab flesh, squeezed

3/4 cup mushrooms, chopped

3/4 cup bamboo shoots, chopped

1 1/2 teaspoons dry sherry

1 1/2 tsp soy sauce

For Ham stuffing-

1 cloves garlic, minced

1 large onion, chopped

1 cup celery, sliced ​​thin

1 tablespoon cornstarch

1 tablespoon dry sherry

2 cups cabbage, shredded

2 tbsp soy sauce

2 tbsp oil

1/2 tsp ginger, grated

1/2 pound ham, sliced ​​lengthwise and thin

1/2 tsp salt

1/2 cup bamboo shoots, sliced ​​long and thin

Sweet and Sour Sauce-

1 tablespoon cornstarch

1 tablespoon soy sauce

1 tsp chili sauce

3 teaspoons sugar

3 tsp wine vinegar

1/2 cup chicken broth

pepper, very few

Lumpia Skin-

1 cup flour

1 cup and 2 tablespoons water

Procedures:

Make the crab stuffing. In a bowl, mix and dry sherry, soy sauce, sugar, salt, cornstarch and sesame oil. Set aside. Heat oil in pan. Place the ginger, stir once then mix the togue, mushroom, celery and bamboo shoots. Cook for 2 minutes while stirring it. Add the flesh of the crab and green onion. Mix while cooking to thicken. Set aside and refrigerate.

Next is for the ham stuffing. Mix cornstarch, salt, soy sauce and dry sherry and set aside. Heat oil in pan. Put the garlic and ginger, stir then put the onion and celery. Stir for 1 minute and add the ham, bamboo shoots and cabbage. Stir the sauce into the bowl. Place in pan and stir while cooking until boil and thicken. Fridge.

For the sweet and sour sauce. Mix in saucepan all its elements. Cook while stirring until thicken it up. Fridge.

Prepare the skin of Lumpia. Mix flour and water to thicken and become refined. Let at least 15 minutes. Heat pan over medium heat. Dip a pastry brush in broad masses. Wiping the pan to make a thin square with 6 inch wide. If there are holes, brush the dough again. Do not pile it on them when cooked. If not used, put wax paper between each skin and place in refrigerator until for one day.

Placing the stuffing, follow this:

1. Put 2 tbsp of stuffing the skin that lumpia. fold the bottom part and roll once to cover the stuffing.

2. Fold the left and right side of the skin. Brush beaten egg the folded part and the upper part of the lumpia.

3. Roll until it covered properly the stuffing. set aside on a baking sheet while doing the others.

Heat oil in pan with 1 1/2 inch volume. Fry 3 or 4 lumpia for 2-3 minutes. Ready, then turn over occasionally deliver and drain. Serve it with a sweet sour sauce.

Braised Pork Belly with Sugar (Filipino Humba Recipe)

Braised Pork Belly is a sweet pork dish that resembles the famous pork adobo in terms of appearance.  It is popularly known as Humba for Filipinos, especially in the southern parts of the Philippines.This is one of the delicacies usually prepared by every Filipinos in parties or salo-salo,
Try it and you will love it!

Here's how

Ingredients :

1 lb. pork (used pork belly or pork hocks), cut into serving pieces.
1 cup of water
3 cloves garlic, crushed
1/3 cup vinegar
1/4 cup packed brown sugar
1/4 cup soy sauce
1 bay leaf
1/4 tsp. pepper or 1 tsp. peppercorns
1 tsp. oil
salt to taste
3 potatoes, peeled and quartered (optional)
hard-boiled eggs (optional)

Braised Pork Belly with Sugar Procedures:

1.Combine all ingredients in a big pot and bring to a boil.
2.Lower heat and simmer for about an hour or until pork belly or hocks is tender.  You may wish to adjust the taste according to your style and liking.
3.If you want to add some potatoes and hard-boiled eggs in this dish, potatoes usually cook about 15 minutes.  It’s up to you whether you like it very soft or just tender to bite. You may add it halfway of the cooking time or later.
4.As for the eggs let it sits for a few minutes before its done to let the sauces covered into it.
5.Remove bay leaf and peppercorns (if used) just before serving.  Serve hot.

Spaghetti With Roasted Pepper Sauce

Spaghetti With Roasted Pepper Sauce

Yield: Serves 4

Prep Time: 15 mins

Cook Time: 10 mins

This creamy sauce made from roasted peppers can be made while the pasta is cooking.
Ingredients:

1 Package High Fiber Spaghetti
1/3 Cup Diced Onion
3 Garlic Cloves, Peeled & Minced
2 Tablespoons Olive Oil
4 Roasted Sweet Red Peppers
1 Roasted Red Hot Chili Pepper (Optional)
3 Tablespoons Tomato Paste
1/2 Cup Chicken Broth (Or Vegetable)
Salt & Pepper
To Serve:
1/3 Cup Chopped Toasted Walnuts
3 Ounces Goat Cheese Crumbles
Directions:

Heat the olive oil and cook the onion until tender, about 5 minutes.
Add the garlic and cook until fragrant.
Place the onions, garlic, peppers, tomato paste and chicken broth in a food processor and blend until smooth.
Season with salt and pepper, then transfer to a pot and keep warm.
Cook the pasta in a large pot of boiling salted water, until "al dente".
Drain the pasta, reserving a small cup of the pasta water.
Return the pasta to the pot, add the pepper sauce and stir over high heat until well mixed, adding some of the pasta water as needed to loosen the sauce.
Serve the pasta in individual bowls, topped with the goat cheese crumbles and walnuts.

Claypot Chicken with Bitter Gourd Chicken, Dinner, Lunch, Vegetable

This is my mother’s recipe for Claypot Chicken with Bitter Gourd.

Ingredients

    1 large bitter gourd (wash, remove seeds, cut halved across the bitter gourd and then, cut to chunk bite sizes)
    2 whole chicken legs (remove skin and cut to chunky bite sizes. You can keep the skin if you don’t mind the dish slightly oily)
    5 pieces dried chinese mushrooms (pre-soaked till soft and cut to two with stems discarded)
    1 1/2 tablespoons tau cheo
    4 cloves garlic (chopped)
    2 tablespoons cooking oil (preferably palm oil)
    1 cup warm water

Seasoning

    1 1/2 teaspoons dark soya sauce
    Salt to taste
    a pinch of sugar

Method

Heat oil in wok and stir-fry garlic and tau cheo for 30 seconds. Add chinese mushrooms, chicken and bitter gourd and continue stir-frying till outer layer of chicken meat is cooked.

Add seasoning and water enough to cover the ingredients. Bring to boil. Meanwhile, if you have a claypot, heat it up whilst waiting for the gravy to boil in the wok.

Once the gravy is boiling, transfer contents into claypot and simmer for 15 minutes on medium heat till gravy reduced to your liking. If you do not have a claypot, simmer likewise.

Serve hot with white rice.

Creme Brulee

Creme Brulee

Yield: Serves 4

Prep Time: 15 mins

Cook Time: 45 mins

Creamy baked custard is topped with a layer of crisp caramelized sugar in this tasty dessert.
Ingredients:

2 Cups Heavy Cream
1/2 Cup Sugar
1 Vanilla Bean, Split Lengthwise
5 Large Egg Yolks
Topping:
12 Teaspoons Sugar
Directions:

Preheat the oven to 325 degrees F.
Bring the cream to a boil with the vanilla bean, then remove from the heat and let cool for 10 minutes.
In a bowl, beat together the egg yolks and sugar, and slowly begin to add some of the cream mixture to the bowl, mixing well.
Continue until all the cream has been combined with the egg mixture.
Pour this mixture through a fine strainer, and into 4 individual ramekin dishes placed in a baking dish large enough to hold them.
Add enough water into the baking dish to come up halfway up the sides of the ramekins.
Bake for about 35 minutes, or until almost firm.
Cool to room temperature, and then refrigerate for at least 2 hours.
Sprinkle the topping sugar on top of each ramekin, and either broil or use a kitchen torch to caramelize the sugar.
Serve.

Easy Lemon Chicken

The fresh, clean taste of Lemon Chicken is good served all year round. Lemon does a much for chicken as it does for fish as you'll see with this recipe. The lemon shines through and highlights the other flavors in this dish as well.

The best part about this Lemon Chicken recipe is that it's ready in under 30 minutes, and it can also be easily doubled to feed more.
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: Serves 4
Ingredients:

    3 tablespoons all-purpose flour
    1/2 teaspoon salt
    1/2 teaspoon ground black pepper
    4 skinless, boneless chicken breast halves (about 4 ounces each), tenderloins removed and pounded to an even thickness (see Recipe Notes below)
    1 tablespoon olive oil
    2/3 cup chicken broth
    1/4 cup fresh lemon juice
    2 tablespoons drained capers
    2 tablespoons chopped fresh parsley, plus mor for garnish
    1 lemon, thinly sliced

Preparation:
1. On a sheet of wax paper or in a shallow dish, mix the flour, salt, and pepper. Coat each breast with the mixture, shaking off the excess.

2. In a large skillet, heat the oil over medium-high heat. Add the chicken and cook for about 3 minutes on each side, or until lightly browned and no longer pink in the center. Remove to a serving platter.

3. Add the chicken broth and lemon juice to the skillet. Cook over medium-high heat, stirring to scrape up any browned bits in the pan, for 2 to 3 minutes, or until the sauce is reduced slightly. Stir in the capers and parsley. Pour the sauce over the chicken and serve right away with lemon slices and a sprinkling of fresh parsley.

Oven-Grilled Chicken Wings Chicken, Oven

This is my recipe for Oven-Grilled Chicken Wings

Ingredients

• 5 chicken wings (medium size, cleaned and pat dry)
• 2 tablespoons of olive oil

Marinate

• 1 – 2 teaspoons salt
• 1/2 teaspoon white pepper powder
• 1 teaspoon worcestershire sauce
• 1 tablespoon tomato ketchup
• 3 tablespoons of ginger juice
• 1 teaspoon light soya sauce
• 1 teaspoon cornflour

Method

Place chicken wings in a bowl and mix well with marinating ingredients. Cover and allow to marinade in the fridge for at least 5 hours or overnight.

Heat oven to 150 degrees celcius.

Drizzle baking pan with olive oil before placing chicken wings on the pan. Sprinkle some black pepper powder over the chicken wings (optional).

Bake the chicken wings for 30 minutes or till cooked. To check whether the chicken wings are thoroughly cooked, take a sharp knife / chopstick and pierce through the most fleshy part of the wings till it reaches the bone. If clear juice runs out, it is cooked. If not, cook further.

Once chicken wings are cooked, remove juice from pan. Change oven setting to top grille at 200 degrees celcius and grille chicken wings till desired brownness.

Serve hot.

If desired, the juice which has been removed from the pan can be reduced in a cooking pan with a little cornflour.

Shredded Chicken Porridge

This is my recipe for Shredded Chicken Porridge.

Ingredients

    1/2 rice bowl measure of rice (rinsed and soaked in water for 15 minutes)
    1 leg of chicken
    3 cm ginger (julienned – slice as thinly as you can)
    chopped spring onions
    4 shallots (sliced thinly)
    1.5 litres chicken stock

Seasoning

    1 1/2 teaspoons salt or to taste
    2 teaspoons light soya sauce
    White pepper powder to taste
    A few drops of sesame oil per serving bowl

Method

Bring chicken stock to boil. Add leg of chicken and allow to cook until just done. Don’t over cook the chicken or the meat will become tough. Remove leg of chicken and set aside to cool. Shred the meat with finger tips.

Place rice in pot. Add chicken stock and bring to boil. Once boiling, reduce heat to simmer and stir occasionally until rice grains are cooked (puffed up or broken). Switch off heat and close lid and allow to stand for 15 minutes.

Meanwhile, fry the shallots till golden brown and set aside the fried shallots.

Reheat porridge and add some water whilst stirring. Bring to boil until you get a smooth consistency. Add light soya sauce and salt to taste.

Pour onto serving bowls, top up with white pepper powder, sesame oil, some shredded chicken, ginger, spring onions and fried shallots. Serve hot.

StirFried Boneless Chicken with Capsicums in Teriyaki Sauce

This is my quick recipe for Stir Fried Boneless Chicken with Capsicums in Teriyaki Sauce

Ingredients

    2 whole leg of chicken (deboned, skin removed and cut into bite sizes)
    1 capsicum (julienned)
    3 cloves garlic (chopped)
    1 ½ tablespoons cooking oil (peanut, mixed or palm oil)
    100 ml hot water

Marinade

    2 teaspoons light soya sauce
    A couple of dashes of white pepper powder
    1 teaspoon of corn flour

Seasoning

    1 tablespoon of thick teriyaki sauce
    2 teaspoons light soya sauce
    A couple of dashes of black pepper powder to taste
    Salt to taste

Method

Season chicken with marinade for about ½ hour before cooking.

Heat wok on high heat till smoky. Add oil, garlic and chicken. Stir briskly. Add capsicums when chicken meat is seared.

Add seasoning and water and bring to boil.

Cook chicken thoroughly and dish up when gravy is reduced.

Serve hot with steamed white rice.

Harvey Wallbanger Cake Recipe

This easy traditional recipe made the rounds during the 70's, so I am not quite sure where it originated. It takes the potent flavors of the Harvey Wallbanger cocktail (Galliano liqueur, orange juice, and vodka) and puts them into a deliciously moist cake. Look for the small single-serving bottles of the liquors if you do not keep them on hand. Try using fresh Clementine (Mandarin) orange juice, which is a little sweeter than the regular orange juice. Instructions are also given for muffins or cupcakes.
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 10 to 12 servings
Ingredients:

    Cake:
    1 box (about 18.75 ounces) yellow cake mix
    1 cup vegetable oil
    4 large eggs
    1/4 cup Galliano® liqueur
    1/4 cup vodka
    1 package (3-ounces) vanilla instant pudding mix
    3/4 cup fresh orange juice
    .
    Glaze:
    1 cup sifted powdered sugar
    1 Tablespoon fresh orange juice
    1 Tablespoon Galliano
    1 teaspoon vodka

Preparation:
Preheat oven to 350 F. Grease and flour a Bundt pan or spray with floured vegetable spray.

Place cake mix, oil, eggs, liqueur, vodka, pudding mix, and orange juice into a large mixing bowl. Beat on medium speed for 2 minutes.

Pour evenly into prepared Bundt pan and tap gently on the counter to release any air bubbles. Bake for 45 to 50 minutes. A toothpick inserted in the center should come out clean. (Do not overbake or it will become dry.) Let rest for 5 minutes. Gently loosen edges around the rims with a thin rubber spatula. Invert and unmold from Bundt pan onto a cake platter, then glaze while warm.

For the glaze, mix powdered sugar, orange juice, liqueur, and vodka until smooth. (If it is too thick, add more orange juice a few drops at a time to get a drizzling consistency. If it is too thin, add more powdered sugar a teaspoon at a time.) Drizzle over the warm cake and let cool to room temperature for glaze to set.

Yield: 1 bundt cake (about 10 to 12 servings)

For Muffins:
Fill mini-muffins and/or muffin paper-lined tins 3/4 full. Bake mini-muffins for 10 minutes or 20 minutes for regular muffins. Check for doneness with a toothpick inserted in the center. If it comes out clean, they are done. Drizzle with glaze or sprinkle with powdered sugar.

Pineapple Jam for Pineapple Tarts

This is the recipe for Pineapple Jam

Ingredients

    2 pineapples
    250 grammes granulated sugar
    5 cloves
    a dash of cinnamon powder
    1 tablespoon lemon juice

Method

Skin pineapple and scrape out the flesh. Drain flesh on a sieve for 10 minutes to obtain ½ cup of juice.

Place the scraped pineapple flesh in a non-stick pan and add granulated sugar, pineapple juice, lemon juice, cloves and cinnamon. Place pan over low heat and cook, stirring occasionally for about ½ hour until pineapple jam is sticky and can easily be rolled into a ball. Set aside to cool.