Category: Seafood

Salt & Pepper Shrimps Recipe

Salt & Pepper Shrimps, photo by Bless Mercado

Salt & Pepper Shrimps Recipe

Salt and pepper chicken is a great favourite of our family.  We just love the crispness of the chicken and its spiciness.

We also recently discovered the shrimps version and it is even more luscious in taste.  There are two ways of cooking the shrimps.  If the shrimps or prawns are large, I would recommend perhaps to peel them but if there are small to medium in size, I would cook them in their shell.  The shell will add extra crispness in the texture after deep frying.

Here is the recipe.


  • 300g medium shrimps or smaller shrimps; head removed, deveined
  • 3-4 tbsp cornflour or cornstarch
  • 1 tsp fine salt
  • 1 tsp sea salt granules
  • ¾ tablespoon ground Szechuan peppercorns or black pepper
  • 1 tsp of garlic powder
  • Oil for deep frying
  • 3 garlic cloves, finely chopped
  • 2 bird’s eyes chilli, chopped or a tsp of chilli flakes
  • coriander for decorating


  1. Prepare the shrimp, remove the shells if you prefer.  Put the shrimps over some kitchen paper towel to drain thoroughly.
  2. Spice up the cornstarch with the fine salt, black pepper and garlic powder.  Mix thoroughly.
  3. Drop the shrimps onto the cornstarch.  Coat the shrimps with the powdery mix.
  4. In a wok over low heat, stir fry the salt granules and Sichuan peppercorn.  Dry fry for a couple of minutes.  Set aside.
  5. Using a deep-fat fryer, fry the shrimps until they have turned golden.  Do this in batches to ensure even cooking.  Remove with slotted spoon.  Set aside.
  6. Add a tablespoon of oil to the wok with the salt and peppercorn mix.  Stir in the chopped garlic and chilli.  Fry for a minute or two.  Add the deep fried shrimps and mix them all in.
  7. Serve over a bed of salad leaves.  Enjoy!

Cheesy Scallops Bake

Cheesy Scallops, photo by Cristy Miclat

Cheesy Scallops Bake

Let the look convince you how delicious this recipe is.  It is sumptuous, oozing with melted cheese over the succulence of the scallops.  Divine is not a word that is not appropriate, I say.  🙂

Impress your dinner guests with these delectable goodness in a serving plate.


  • 10 scallop shells
  • 18 scallops or 24 if very small (roes or corals removed)
  • 100 grams freshly grated matured cheddar cheese
  • 6 teaspoons butter
  • 1 lime (for squeezing)
  • 1½ teaspoons garlic infused olive oil
  • salt
  • pepper


  1. Preheat the oven to 250°C/gas mark 9/475ºF (you need a really hot oven).
  2. Rinse and dry the scallop shells and arrange them on a baking sheet.
  3. Put the scallops in a bowl and sprinkle with grated cheese.
  4. Toss them around to get each one well coated in cheese.
  5. Put 1-2 scallops into each shell and sprinkle with any leftover cheese that remain in the bottom of the bowl.
  6. Add 1 teaspoon of butter on top of each scallop-filled shell, a squirt of lime juice, 1/4 teaspoon of garlic oil, and salt and pepper to taste.
  7. Put the scallops in the oven for about 15-20 minutes until the cheese had melted over the scallops and onto the shells.

Grilled Lapu Lapu in Oyster Sauce

Grilled lapu lapu in Oyster Sauce

Grilled Lapu Lapu in oyster sauce, photo by Ruben Ortega

This recipe is quite easy to make and perfect for an outside barbecue.  It is cooked wrapped in banana leaves (these can be availed in the frozen section of Oriental supermarket), which gives a delicious and ‘fresh’ taste to the fish beloved by Filipinos.,  The fish wrapped banana leaves is then re-wrapped in tin (aluminium) foil for two reasons:  one, to prevent the banana leaves from burning  and two, the foil would ensure the fish to stay soft and moist as it cooks.


Whole lapu lapu (grouper fish), cleaned, descaled and gutted

1 tsp olive oil

1 clove garlic, chopped

1 tablespoon oyster sauce

1 tablespoon sesame oil

2 sweet red peppers, sliced

2 shallots or small onions, diced

1/2 inch ginger, julienne

  • Arrange the banana leaves to be enclosed over a larger tin foil (see photo above)
  • Place the fish on top of the banana leaves.
  • Drizzle it with olive oil, drop the garlic all over the fish, do the same with the red peppers, shallots or onions as well as the ginger.
  • Spoon in the oyster sauce.
  • Wrap the fish fist with the banana leaves, enclosing all the ingredients onto the fish.
  • Then securely wrap the banana leaves parcel in tin foil.
  • Put the tin foil directly into the barbecue and cook for 20-30 minutes.  Ensure to turn over at foil parcel on the barbecue as it cooks.
  • Serve with some green salad and buttered bread.



Sinabawang Ulo Ng Tuna

Sinabawang Ulo Ng Tuna, photo by Ruben Ortega

Sinabawang Ulo Ng Tuna

Awww the air is getting colder as we head towards autumn or rainy season in some other parts of the world.  What better way to cope and ‘try to’ enjoy this change than by having a heart-warming delicious soup.  Sinabawang ulo ng tuna is a recipe which uses the head or jaw of tuna fish.   There are a lot of goodness in the tuna head/jaw alone and just perfect for some soupy recipes like the one below.


2-2½ lbs Tuna head, sliced
1 tbsp vegetable oil
6 cups water
1 onion, decoratively cut into rings
4-6 tomatoes, sliced
1 teaspoon ginger strips
1/2 head Chinese cabbage, roughly cut  or 2 heads Pechay (bok choy), leaves separated
some chili fingers
2 tablespoons fish sauce or salt to taste


1. Using a large casserole pan, saute the ginger, onion and tomatoes in oil.

2. Quickly add the fish head, then add the water and bring to a boil, when boiling reduce the heat to simmer, this might take 20 minutes until fish is cooked.

3. Increase the heat, add the Chinese cabbage or pechay and chilies.

4.Season with fish sauce or salt according to your taste.  Simmer for another minute and it is ready to be enjoyed with some freshly boiled rice.

Enjoy! Itadakimasu

Buttered Scallops Recipe

Buttered Scallop, Photo by Josephine Robles

Buttered Scallops Recipe

Scallops are bivalves saltwater clams.  They come in beautiful fan-shaped curved edges.


Method of preparation:

  1.  If you are serving the cooked scallops in their shell, it would be prudent to buy them in a fishmonger.  Ask them to prepare the scallops and ask for the shell to take home.
  2. Rinse scallops; gently dry with paper towels.
  3. Thoroughly clean the shells, then set them decoratively on a serving platter.,
  4. Using a large frying pan or a skillet, heat half of the butter, splash (carefully) 🙂 with a dash of olive oil, then stir fry the garlic until golden, not burnt.
  5.  Add the scallops. Cook, turning it upside down frequently, for 2 to 3 minutes or until scallops turn opaque.
  6. Remove from the frying pan and place its one in an individual shell over the serving platter.
  7. Add remaining butter and wine to the same frying pan used. Heat and stir to loosen any stuck in bits from the garlic and scallops.  Heat for a minute of two and then pour over the scallops; sprinkle with chives and a smidgen of salt.
  8. Serve immediately with some salad with balsamic vinegar.


Steamed Sea Bass


Steamed Sea Bass, photo by Arnold Gamboa

Steamed Sea Bass

This recipe is everything.  It is healthy and it is delicious.


  • sea bass, scaled and gutted (ask the fishmonger to do this if possible)
  • 250g cherry tomatoes
  • 20g fresh ginger, cut into thin strands
  • 1 medium onion, peeled and finely sliced
  • 300g (ml) hot water
  • 1tbsp light soy
  • 1tsp shaoxing wine vinegar
  • 1tsp fish sauce
  • 1 stalk Spring onion, slice finely on a diagonal
  • 1 red birds eye chilli, chopped
  • 2 clove garlic, sliced finely

Method of preparation:

The process of steaming your fish is entirely up to you.  It can be done using a large bamboo steamer that would fit the wok and then heat over your stove.

Otherwise, use a large roasting tin with rack; preheat the oven to 180C.

Score 3 or 4 lines across the skin of the sea bass at both sides.

If you are using a roasting tin like the above, flip the rack to give height to it.  Then lightly cover the rack with a bit of aluminium foil so that the vegetables won’t fall onto the roasting tin beneath it.  As much as possible use a roasting tin which would fit  the whole sea bass.

Stuff the belly of the fish with some ginger and  a bit of onion.

First arrange the tomatoes all over the rack, add the  in the rest of the vegetables over the tomatoes.  And then carefully put the fish of top of the vegetables.

Now season the hot water with soy sauce, shaoxing wine vinegar (or rice wine vinegar) and fish sauce. Stir in the chopped garlic as well.

Pour this stock directly into the roasting tray. Cover the whole tray tightly with foil – ensuring to enclose the entirety of the fish and no steam will escape. Cook for 25 minutes. Remove from the oven and take the foil off (to prevent it cooking further).

Carefully transfer the whole delicate fish into a serving plate and arrange the vegetable around it.  Then spoon in the delicious stock over the fish.

To garnish with the spring onions and  chilli.

Served with rice and freshly perhaps a salad of blanched bok choy!

Congee With Dried Anchovies

Congee with Dried Anchovies, photo by PH Morton

Congee With Dried Anchovies

When we stayed at the Armada Hotel, in Malate, Philippines for almost a whole week, everyday, I started by breakfast with congee or lugaw topped with crispily fried dried anchovies or dilis.

It was strange at first as I have never had dili in my lugaw before but I quickly developed a taste for it.  It sets the day right.

Now back in London, I am missing this little treat.  Thank goodness it is pretty easy to make at home.

Here is the recipe –


  1. 3 tsp sesame oil
  2. 1 small onion, chopped finely
  3. 1/2 cup long-grain rice (uncooked)
  4. 4 cups vegetable stock or 3 vegetable cubes dissolved in 4 cups of hot water
  5. 1/2 ” piece of ginger (grated finely)
  1. 2 tbsp chili oil
  2. 2 tbsp dried anchovies, fried until golden and crispy
  3. 1 egg (boiled)
  4. 6 cloves garlic, chopped finely and then fried until golden brown
  5. 1 stalk spring onion, chopped
  6. Fish sauce
  7. Calamansi or lemon, juiced



  1. Heat the sesame oil in a large saucepan over high heat.
  2. Add the chopped onion and fry until translucent.
  3. Stir in the rice and cook for a couple of minutes until well covered with the oil.
  4. Pour in vegetable stock, add the ginger and bring to a boil.
  5. When it starts to boil, reduce the heat and leave to simmer but ensure to give it a stir once in a while.
  6. When the rice had softened and absorbed most of the liquid and has a porridge-like thickness, then it is cooked but if a more runny consistency is wished, add more hot water.


  1. Fry the anchovies in wok or frying pan with a little oil.  Stir for 5 minutes until golden brown and crispy all over.
  2. Ladle a good portion for one in a bowl. Add a bit of fish sauce to the congee.  Sprinkle with the fried garlic and chopped spring onion then add the chopped boiled egg and dried anchovies.
  3. Finally drizzle with the juice of calamansi or lemon according to taste.


Sinigang Na Hipon – Filipino Recipe

Sinigang na Hipon, Photo by JMorton

Sinigang Na hIpon, photo by PH Morton

Sinigang Na Hipon – Filipino Recipe


  • 2 lbs large shrimps (or prawns) with heads and shells intact
  • 2 tomatoes, quartered
  • 1 large onion, quartered
  • 1 medium radish (daikon), sliced
  • 100g string beans, topped and tailed and then cut into 2 inches pieces
  • 12 pieces okra, trimmed then halves
  • 1 large aubergine (eggplant) sliced
  • 4 pieces long green chilli peppers
  • 1 bundle of water spinach (kangkong), cut into 3 inches length
  • 1 pack sinigang mix (available in any Oriental supermarket)
  • 7 cups water
  • 2 tablespoons fish sauce (patis)


  1. Using a large casserole pan, bring the water to a boil.
  2. Add the onions and tomatoes to the pan and boil for 5 minutes.
  3. Drop in the daikon, string beans, okra, aubergine and green chillies. Let it simmer for 3 minutes.
  4. Stir in the sinigang mix thoroughly.
  5. Quickly add the shrimps and  continue cooking for 5 minutes.
  6. Season with fish sauce.
  7. Add the water spinach (kangkong), quickly cover the casserole pan and turn off the heat.
  8. Allow this to stand for a couple of minutes.

Serve hot with freshly boiled rice and lots of ice-cold water.

Sarap! Sarap! Sarap!


Fried Galunggong

Fried Galunggong, photo by JMorton

Fried Galunggong

It was such a treat to eat these crispily fried galunggong once again.  Alma, my sister-in-law did such a good job cooking them.  But then again she is a very good cook.

These galunggong were so delicious, Peter ate them with gusto despite a dicky tummy. 🙂

Galunggong is apparently called round scad in English! Well anyway, frying is just one recipe for this fish.  It can be cooked as paksiw as well.

The Recipe:

  • Galunggong
  • vegetable cooking oil for frying
  • salt

Cooking Directions

  1. Clean and gut the Galungoong
  2. Rub salt to the fish.
  3. Heat the oil using a wok or a large frying pan.
  4. Fry the galunggong until crispy and golden all over.

Filipinos usually have fried galunggong on Fried as an accompaniment to sauteed monggo (mung beans) and plenty of rice.  Somehow this combination really works.

I am feeling hungry just thinking about this. 🙂

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