mussels, photo by Ruben Ortega
Mussels with Malunggay and Potato Viand
This recipe is perfect for all kinds of weather but more so during the colder times. It is healthy as well. It is rich in minerals and vitamins.
Malunggay is fast becoming a superfood which contains a lot of nutrients good for the repair and maintenance of body tissues.
- 1-2 lbs. mussels, cleaned of all grits and scum
- 2 inches ginger, peeled and sliced
- 2 medium potatoes, peeled and cut into 6-8 pieces each.
- 1 large bunch of malunggay leaves, hard stalks trimmed off and discarded
- 1 onion, peeled and sliced
- 6 cups water
- Salt and ground black pepper to taste
Method of Preparation:
- In a large casserole pan, bring the water to a boil.
- Drop in the onions and ginger. Cover the casserole pan and leave to simmer for 8 minutes.
- Add the potatoes and cook for 5 minutes.
- Stir in the mussels and gently simmer for 5 minutes
- Sprinkle salt and ground black pepper.
- Add the malunggay leaves and cook for 5 minutes without covering the casserole.
- Quickly check the seasoning. Add a little bit more salt and black pepper if needed.
- Transfer to a serving bowl and enjoy with freshly boiled rice and some side dishes.
Super, super yummy.
Prawns, photo by Arnold Gamboa
Fried Prawns (Shrimps)
Prawns and shrimps are my favourite seafood. The simpler they are cook the better.
Below is that kind of recipe, easy to follow and can be done in the least possible time.
- 12 large prawns
- 1/2 cup water
- salt, according to taste
- vegetable oil
Method of Preparation:
- Wash the prawns in warm salty water.
- Put them whole in a large lidded pan with the water and a little bit of salt.
- Cover the pan and cook until the water has evaporated.
- Add a couple of tablespoon of cooking oil into the pan. Stir fry the shrimps until covered with the hot oil.
- Serve hot with some sliced tomatoes and shallots.
Salmon sashimi, photo by Arnold Gamboa
With sashimi, there are at least three things to consider: The freshness of the fish, a good sharp chef’s knife or a miyabi and a solid chopping board.
- 200 g fresh salmon fillet
- 1-2 tbsp soy sauce
- 1 tbsp wasabi sauce
Method of Preparation:
Clean the salmon first and then pat dry with paper towel.
Put the fillet on the chopping board.
Proceed to slice the salmon as thinly, about 1 cm in thickness maximum and as cleanly as possible. A really sharp knife is a must.
Arrange the strips on a dainty serving plate with a little ceramic bowls of the soy sauce and wasabi sauce.
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
- Prepare the shrimp, remove the shells if you prefer. Put the shrimps over some kitchen paper towel to drain thoroughly.
- Spice up the cornstarch with the fine salt, black pepper and garlic powder. Mix thoroughly.
- Drop the shrimps onto the cornstarch. Coat the shrimps with the powdery mix.
- In a wok over low heat, stir fry the salt granules and Sichuan peppercorn. Dry fry for a couple of minutes. Set aside.
- 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.
- 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.
- Serve over a bed of salad leaves. Enjoy!
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
Method of Preparation:
- 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, 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.
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:
- 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.
- Rinse scallops; gently dry with paper towels.
- Thoroughly clean the shells, then set them decoratively on a serving platter.,
- 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.
- Add the scallops. Cook, turning it upside down frequently, for 2 to 3 minutes or until scallops turn opaque.
- Remove from the frying pan and place its one in an individual shell over the serving platter.
- 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.
- Serve immediately with some salad with balsamic vinegar.