Category Archives: Seafood Recipes

Tempura

Tempura Recipe

Ingredients

  • ½ kilo prawns
  • For batter
  • 1 egg
  • ½ cup water
  • 11/4 cup all purpose flour
  • ½ tsp. baking powder salt to taste
  • For sauce
  • 1 cup fish or shrimp broth
  • ½ cup soy sauce
  • ¼ Cup ribe wine
  • 2 tsp. sugar
  • 4 cloves minced garlic
  • ½ cup grated radish(labanos)

1)    Unshell prawns but leave tail intact. Devein prawns.

2)    Make a short horizontal  cut on inner side of prawns to prevent it from curling when cooked

3)    Season with salt and calamansi juice. Set aside’

4)    Heat egg. Add water, then beat again.

5)    Add all other ingredients. Mix well until smooth.

6)    Dip each prawns  in batter.

7)    Drop one by one in deep hot oil. Fry until golden brown.

8)    Serve with sauce. To make sauce; Mix ingredients. Cook over low heat for 4 minutes. Cool before serving.

 

 

 

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SPICY TOMATO MUSSELS ON RICE

SPICY TOMATO MUSSELS ON RICE Recipe

Ingredients

  • 2 tablespoons olive oil
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 2 small red chillies, deseeded, finely chopped
  • 1 tablespoon tomato paste
  • 3 pcs tomatoes, finely chopped
  • ½ cup canned pimientos (bellpepper)
  • 1 lemon, rind finely grated, juiced
  • 2 teaspoons sugar
  • 1/2 cup dry white wine
  • 1.5kg mussels, beards removed
  • Quick melting cheese to top
  • parsley leaves for garnish
  • cooked white rice, to serve

1. Heat oil in a large, deep saucepan over medium heat. Add onion, garlic and chilli. Cook, stirring, until onion is soft. Add tomato paste and cook for 1 minute.
2. Add tomato,pimientos, lemon rind, lemon juice, sugar and wine to pan. Stir until well combined. Increase heat to high. Bring sauce to the boil. Reduce heat to medium. Simmer, uncovered until thick. Season with salt and pepper.
3. Add mussels to sauce. Cover and cook, shaking pan occasionally, for 3 to 5 minutes or until mussel shells open. Discard unopened shells.
4. Ladle sauce and mussels into bowls with rice.
5. Sprinkle with cheese and place in salamander.
6. Garnish with parsley.

PEANUT SHRIMP

PEANUT SHRIMP Recipe

Ingredients

  • 2 medium garlic cloves, chopped
  • ½ lb. medium size shrimp, peeled and deveined
  • 2 tbsp + 1 tbsp fresh lemon juice Sea salt and pepper to taste
  • 3 tbsp low sodium chicken or vegetable broth
  • 2 tbsp extra virgin olive oil
  • ¼ cup of your favorite peanut sauce
  • Chop garlic and let sit for 5 minutes.
  • Peel and devein shrimp.
  • Rub shrimp with 2 tbsp lemon juice, salt, and pepper,
  • Heat 3 tbsp. broth over medium-low heat in a stainless steel skillet.
  • When broth begins to steam, add shrimp and sauté.

Stir frequently. After 2 minutes, turn the shrimp over and add garlic. Saute  until shrimp are pink and opaque throughout (approximately 3 minutes). Cook 4-5 minutes for large shrimp. Shrimp cook quickly, so watch your cooking time or they will become tough.

  • Dress with extra virgin olive oil and the remaining 1 tbsp lemon juice.
  • Save with mixed greens and top with your favorite peanut sauce.
Pasta with clams

Pasta with clams Recipe

Ingredients

  • ½ lb. whole wheat spiral pasta
  • 1 medium sized onion, minced
  • 1 tbsp. + ½ cup chicken or vegetable broth
  • 10 oz can whole clams with juice
  • 1 cup tomato paste
  • 1 15-oz can diced tomatoes
  • 1 inch red chili flakes
  • ½ cup chopped fresh basil
  • 6 medium cloves garlic, pressed
  • 2 tbsp. extra virgin olive oil salt and black pepper to taste
  • *optional ½ cup shredded parmesan
  • Bring water to a boil and cook pasta according to package instructions.
  • While water is coming to a boil and pasta is cooking, heat 1 tbsp broth over medium heat in a 10-12 inch minutes stirring frequently.
  • Add tomato paste and diced tomatoes. Cook for another 10 minutes on high heat to reduce and intensify sauce. Add clams and cook for another 2 minutes.
  • Add pressed garlic, chopped basil, olive oil, salt. Pepper and chili flakes. Remove from heat immediately and toss with cooked, drained pasta.

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GAMBAS BRAIN

GAMBAS BRAIN Recipe

Ingredients

  • 300g shrimp, peeled and deveined
  • 4 large cloves of garlic, minced
  • 1 tsp paprika powder
  • 1 tsp chili flakes
  • ¼ cup brandy
  • ¼ cup olive oil
  • 1 lemon for juice
  • Gelatin:
  • 1 cup shrimp stock
  • 1 pack gelatine
  • 1 pc lemon
  • ½ tbsp paprika
  • Tomato sauce

1. In a sauté pan, warm the olive oil over medium heat. Add the garlic and red pepper flakes and sauté for about one minute or until they just begin to brown.

2. Raise the heat to high and immediately add the shrimp, lemon juice, brandy and paprika. Stir well, then sauté until the shrimp is cooked. Season with salt and pepper to taste. Set aside.

3. For the gelatine, add shrimp stock to the same pan, add lemon juice, paprika and gelatine. Let it simmer.

4. Transfer the cooked shrimp into a mold and pour the gelatine mixture. Let it set and serve. Add tomato sauce for a bloody look.

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Sotanghon Guisado

Sotanghon Guisado Recipe

Ingredients

  • 1 pack sotanghon noodles,
  • Cup into shorter portions
  • 1 small onion, sliced
  • 2 cloves garlic finely chopped
  • 1 cup shrimp, pieced
  • ¼ kilo chicken, cooked and shredded
  • ¼ kilo pork liempo, cooked and
  • Cut into small pieced
  • ¼ cup shrimp juice
  • 1 cup chicken broth
  • Chopped green onion for garnishing
  • Oil for sautéing pepper to taste.

1)      Soak noodles in water or chicken broth.

2)      Saute garlic until brown. Set aside

3)      Saute onion, add shrimp, chicken, and pork.

4)      Add shrimp juice and simmer for 5 minutes.

5)      Pour in chicken broth, let boil. Add sotanghon.

6)      Season with patis and pepper.

7)      Garnish with chopped green onions before serving.

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Spicy Squid

Spicy Squid Recipe

Ingredients

  • 4 medium squids. Cleaned and rinsed
  • 4 tbsp. sesame oil ( if not available, vegetable oil will do)
  • ½ cup of water
  • 6 cloves garlic
  • 4 slices of ginger
  • 3 stalks of basil
  • 2 fresh chili peppers
  • 1 scallion
  • 1 tbsp. sugar
  • Seasoning:
  • 4 tbsp. soy sauce

1)      Slice squid horizontally into small pieces. (To make sure that you get rings instead of slice, don’t cut open the squid after cleaning.)

2)      Blanch in water along with scallion  and ginger. Remove.(By blanching squid before cooking, you can prevent water from being released while cooking.)

3)      Over low heat, fry ginger in 3 tbsp. oil.

4)      When the ginger begins to curl, and squid, garlic, and chili peppers. Still well.

5)      Add all other ingredients and ½ cup of water. Allow to boil.

6)      After 5 minutes, add basil

7)      Transfer to serving dish and serve.

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