Category: Seafood

Sake Clams Recipe

Japanese Recipe

Seafood Recipe

 

Sake Clams Recipe

Sake Clam, photo by Jonathan Wamil

It is the new year. Happy 2019 to everyone.  Hope this year finds you all well and happy.

After the rich food partaken over the Christmas period and then the New Year, I am pretty sure that our palate now craves something simpler and plainer.

We have just the thing for you.

It is clams cooked in sake.  It is delicious, quick to cook and even better, the preparation is easy to do as well.

Ingredients:
  • 600g Clams
  • 1/2 cup Sake
  • 1/2 tsp salt
  • 2 stalks of spring onions, finely chopped
Method of Preparation:
  1. Prepare the clams by letting them soak in salty water for at least a couple of hours to ensure that all the sand and grits have been expelled.
  2. Now in a large saucepan or a casserole, heat the sake with the salt over high heat.
  3. When it starts to boil, add the drained clams. and cover the pan and let it cook for 3 minutes.  During this time, stir the clams at least a couple of times so that they are basted in the sake.
  4. When the clam shells start to open, turn off the heat and add the spring onions.  Again cover the pan for another couple of minutes.
  5. Serve immediately with some salad of steam rice.

Yummy

 

 

Ginataang Alimasag Recipe (Crab in Coconut Milk)

ginataang Alimasag, photo by Robert De Los Santos

This is a delicious take on the squash and green beans cooked in coconut milk.  It is tasty because of the crabs.

The crabs used in this recipe are alimasag.  Alimasag are smaller crabs compared to the huge alimango.

Crabs by Robert de los Santos

Ingredients:

  • 12 fresh blue crabs (alimasag) (more if you are really partial to them) 🙂
  • ½ medium squash (Kalabasa), peeled and cubed
  • 100 g green beans/string beans (sitaw) (about 3 to 4 cups), cut into 2.5 inch length
  • 3½ cups coconut milk (gata) Use 2 cans of shop-bought coconut milk
  • 3-4 long chillies
  • 1½ tbsp fish sauce (patis)
  • 1 tsp freshly ground black pepper
  • 1 medium onion, peeled and chopped
  • 4 garlic cloves, minced
  • 2 tbsp vegetable oil

 

 Method of Preparation:

  • Heat a wok or a large casserole pan.

  • Pour in the oil and heat.

  • Saute the garlic and onion, ensure not to burn the garlic to prevent any bitter taste.

  • Stir in the squash and crabs and cook for a couple of minutes.

  • Add in the the beans.

  • Pour in the coconut milk, bring to a boil.

  • Turn down the heat and leave to simmer.

  • Drop in the chillies.  A little kick of  chilli heat is always perfect with the rather rich coconut milk. :()

  • Add fish sauce and season with the ground black pepper.

  • Cook for 12-15 or until blue crabs have turned into red/orange colour and the vegetable have softened.

  • Check the seasoning.  Add more patis or salt and black pepper according to taste.

  • Transfer into a large bowl and serve with freshly boiled rice.

Now that is what you call heavenly food.

Sweet & Sour Fish Recipe

Sweet & Sour Fish Recipe

Sweet & Sour Fish, photo by Ruben Ortega

The tangy and sweet taste of the sauce greatly compliments the succulence of this freshly caught fish.

Ingredients:

  • 4 Bisugo (Threadfin Bream), descaled and gutted
  • 6 cloves garlic, peeled and minced
  • 4 tbsp ketchup (use banana ketchup for a spicier option)
  • 3/4 cup water
  • 1 inch ginger, peeled and chopped into tiny sticks
  • oil
  • 2 shallots, peeled and sliced
  • 2 tsp cooking wine
  • 1 tsp sugar
  • 1 tbsp vinegar
  • 1/2 – 1 tbsp cornstarch
  • salt according to taste
  • 2 shallots, sliced thinly

Method of Preparation:

 

  • Pour the oil in a large frying pan over medium heat.
  • Fry the fish until golden on both sides.  Remove and set aside.
  • Using a clean pan, saute the garlic, shallots and ginger until fragrant.
  • Add the ketchup, sugar, vinegar, sugar and cooking wine.
  • Dissolve the cornstarch into the 3/4 of water. Stir this in into the mixture.  Bring to a boil, lower down the heat and simmer for 5 minutes.
  • Sprinkle some salt to taste.
  • Add the fish into the pan and spoon in the simmering syrup over them.
  • Leave to cook for 5 minutes.

Serve with freshly boiled rice.

Enjoy.

Tortang Dilis (Anchovies Omelette) Recipe

Tortang Dilis, photo by Ruben Ortega

Tortang Dilis (Anchovies Omelette) Recipe

For the above photo, I would just like to take this moment to thank a very good high school friend of mind, Mr Ruben Ortega, who is a very good cook as well as lucky enough to live near the sea (Kalibo, Aklan, Philippines), thereby getting the freshest seafood and vegetables to turn into delicious cuisines. Thanks!

Anchovies Omelette is perfect for breakfast, lunch and even dinner.  With the right sauce it can be a complete meal with just a small (;) ) serving of rice.

Dilis omelette in the size of small burgers over a bed of leafy salad can be an appetising starter for a dinner party.

Dulong or silverfish can be a suitable substitute for dilis or anchovies.  Either one will be perfect for this egg batter recipe.

Ingredients

  • 1/4 kilo dulong or dilis (anchovies)
  • 6 eggs
  • 3 heaped tablespoon plain flour
  • 2 stalks spring onion, chopped
  • 3 cloves garlic, minced
  • 1 tbsp chopped  fresh flat parsley
  • 1/4 tsp chilli powder (optional) for a spicier taste
  • salt and pepper to taste
  • oil for pan frying

Method of Preparation:

Combine eggs, salt, pepper, flour and spring onion, garlic, parsley and chilli powder in a large mixing bowl.

Beat using an egg beater or a fork until everything is mix in together.

Tip in the plain flour.  Add more flour if the consistency is too runny.  It should be more like an American pancake gloop. 🙂

Add the fresh dulong or dilis.   Ensure the dilis are covered batter.

Heat a frying pan and pour-in enough cooking oil.

Once the oil is hot, (to test, drop a few grains of salt, if it is hot enough, the oil should sizzle) add a small ladle of the anchovies batter.

Cook the first side for about 3 to 5 minutes or until golden brown then flip to cook the other side.

Remove and drain over paper towels.

Continue cooking the rest of the anchovies batter.

Serve hot with spiced vinegar dip or just plain tomato ketchup.

Ang sarap!

If you like this recipe, please comment below.