Category Archives: Seafood Recipes

Pancit Canton

Pancit Canton

Ingredients

  • 1 pack dried Chinese noodles
  • (pancit canton}
  • 1 cup sweet peas (chicharo).
  • Cut into ½ inch lengths
  • 2 cup cabbage, cut into thin strips
  • 1 small carrot, cut into strips
  • ½ kilo shrimps. Peelep
  • 1 cup boiled and shredded chicken broth
  • 1 onion, chopped
  • 6 cloves of garlic, minced
  • 3 tbsp. cornstarch dissolved in
  • ¼ cup water (optional)
  • Oil and frying.
  • Seasonings:
  • 2 tbsp. soy sauce
  • Salt and pepper to taste

Procedure:

1)      Saute garlic and onion over medium flame.

2)      Add shrimp and chicken, then cook until tender.

3)      Add broth, soy sauce, salt and pepper.

4)      Let boil, then add sweet peas, cabbage, and carrots,

5)      Pour in cornstarch water to thicken sauce, if desired.

6)      Add pancit canton and mix well.

7)      Simmer for 5-10 minutes, stirring occasionally.

Please download here the recipe.

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Paella

Paella

Ingredients

  • 6 cups of rice, cooked in tahong broth
  • ¼ kilo prawns, boiled
  • 1 cup tahong, boile seed
  • 1 chorizo de bilnao, sliced
  • 4 cloves garlic, chopped
  • 1 medium onion, chopped
  • 1 sweet green pepper, sliced
  • 1 medium-sized can of
  • Tomato sauce
  • 1 tsp. Worcestershire sauce
  • Pinch of saffron
  • Bay leaf and pepper
  • ¼ tsp. paprika
  • 4 tsp. vegetable oil

Procedure:

1)      Heat oil in a large pan over medium heat.

2)      Suate onion, garlic. And chorizo.

3)      Add tomato sauce and seasoning, Simmer for a few minutes.

4)      Mix cooked rice and continue stirring for 15 minutes.

5)      5 Add all other ingredients, Season well.

Please download here the recipe.

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JAPANESE RAMEN

JAPANESE RAMEN

Ingredients

  • 300g fresh ramen noodles
  • 250g pork belly, sliced 1 1/2” thick
  • 1/2 inch ginger, minced
  • 3 garlic cloves, minced
  • 2 shiitake mushrooms, sliced
  • 2 stalks leeks, sliced
  • 1 Tbsp. sesame oil
  • 1 Tbsp. Chili Bean Paste (Doubanjiang)
  • 1 package dried bonito flakes
  • Seasonings:
  • 1 cup water
  • 1 tsp. japanese miso
  • 1 tsp. soy sauce
  • 1 1/2 Tbsp. rice vinegar
  • Toppings:
  • 6 shrimps, peeled and deveined (+ 1 Tbsp. sake for boiling)
  • 2 hard boiled eggs
  • 1/3 cup slices of narutomaki
  • 1 package nori

Procedure:

1. In a medium saucepan, heat sesame oil over medium high heat and add ginger and garlic when oil is hot.
2. When fragrant, add chili bean paste and stir.
3. Add the meat and cook until no longer pink.
4. Add the shiitake mushrooms and cook until wilted.
5. Add water and bring to a boil.
6. Using fine sieve, strain out scum if necessary.
7. Lower the heat to medium low and add miso and soy sauce in the soup and simmer for 5 minutes.
8. Add the chopped green onions and rice vinegar. Turn off the heat and set aside.
9. Prepare toppings. In a small saucepan, bring water to a boil. Add 1 Tbsp. sake and shrimp. Once the shrimp starts changing color, turn off the heat and cover to let the remaining heat cook the shrimp . Drain and set aside.
10. For the noodle, cook in boiling water. When done, drain completely and place in ice cold water. Divide the noodles on plates/bowls. Serve all the toppings on the noodles or on a separate plate.
11. Pour the hot soup in a bowl. Serve the cold noodles, toppings, and soup and sprinkle bonito flakes in the soup right before eating.

Cold Clams

Cold Clams

Ingredients

  • 3 cups clams, shell thoroughly cleaned
  • 1 lemon, cut in half
  • 2 small slices of ginger
  • 3 cloves of garlic. Minced
  • 1 chili pepper, sliced (optional)
  • Seasonings:
  • 3 tbsp. soy sauce
  • 1 tbsp. vinegar salt to taste

Procedure:

1)      Put clams in cool water until the shell opens slightly.

2)      Boil water in a pot and use if to blanch the clams.

3)      Blanch clams with boiling water.

4)      Squeeze the juice from one half of the lemon. And cut the other half into thin pieces. Set aside these lemon slices for later.

5)      Combine lemon juice, garlic. ginger, soy sauce, vinegar. And salt

6)      Add chili pepper, if desired.

7)      Marinate clams in this mixture until flavor absorbed.

8)      Serve clams with round lemon slices..

 

Baked Mussels

Baked Mussels

Ingredients

  • ½ kilo fresh mussels (tahong)
  • ½ cup softened butter
  • ½ cup mozzarella cheese. Grated (or pasteurized cheese spread)
  • 2 small pieces of ginger, peeled and thinly sliced
  • 1 tbsp. chopped parsley
  • 1 tsp. minced garlic fresh lemon slices or calamansi halves for garnishing.
  • Seasoning
  • Black pepper to taste

Procedure:

1)      Wash the mussels well. Place in a steamer with slices of fresh ginger,

2)      Steam until the mussels open. Don’t overcook.

3)      Remove the upper shell of each mussed and discard,

4)      Arrange the mussel halves on a cookie sheet, Set aside.

5)      Preheat oven to 400”F.

6)      In a mixing bowl, cream the butter until light and fluffy.

7)      Add the rest of the ingredients, then  transfer the garlic to a pastry bag.

8)      Pipe out butter over each mussed.

9)      Bake for 5 to 10 minutes (or until butter and cheese have melted)

10)  Serve with lemon or calamansi on the side.

 

TINAPA FISH CAKES & SPICY VEGGIES

TINAPA FISH CAKES & SPICY VEGGIES

Ingredients

  • 1 whole boneless tinapang bangus, flaked
  • 3 large pcs potatoes, peeled, boiled and mashed
  • 1 egg, beaten
  • salt and pepper, to taste
  • oil for frying
  • 3 tbsp butter
  • 3 eggs, cooked sunny side up
  • spring onions for garnish
  • tomato slices for garnish
  • fried garlic for garnish
  • Ingredients:
  • 1 pc cucumber, thin strips
  • 1 pc carrots, thin strips
  • 1-2 pcs labuyo, minced
  • 1 pc red onion, sliced thinly
  • 1 cup white vinegar
  • 2 tbsp white sugar

Procedure:

Procedure
Mix together the smoked fish and mashed potato. Season with salt and pepper. Stir in the beaten egg.
Divide the mixture into portions. Form each portion into a patty set aside.
Heat a frying pan. Melt butter. Fry one potato cake at a time, cook fish cakes over medium-high heat to brown both sides.
To serve: Place tinapa cake on a plate. Top with a fried egg. Sprinkle with onion leaves and toasted garlic bits.
Serve with spicy veggies.
SPICY VEGGIES

Procedure:
Combine all the ingredients in a bowl and chill for 4-5 hours.

Camaron Rebosado

Camaron Rebosado

Ingredients

  • 16 shrimps
  • 3-4 eggs, beaten
  • 3 tbsp. flour
  • 6 tbsp. calamansi juice oil for deep-frying
  • Seasoning:
  • Salt to taste

Procedure:

1)      Remove the shell of the shrimp but not the head and tail.

2)      Trim the pointed part of the head. Devein by culting part of the back.

3)      Add salt, then soak in calamansi juice for a few  minutes.

4)      Roll shrimps in flour, then drop each one in beaten eggs.

5)      Fry in deep fat over high heat. Serve crispy.