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
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
The tangy and sweet taste of the sauce greatly compliment the succulence of this freshly caught fish.
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
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:
Saewoo Twigim, photo by JMorton
Saewoo Twigim (Korean Deep Fried King Prawns)
I could eat and eat fried king prawns all old. They are so delicious especially served with some spicy sauces.
Ingredients: 1/2 shrimp, peeled (but leave the tail intact) and de-veined 2 large eggs, beaten 2 cups Korean deep frying mix powder (this is available in Asian/Oriental/Korean food store near you) 🙂 Oil for deep frying
Method of Preparation: Using a deep fryer or a pan with high sides like a large wok or casserole, heat the enough oil for deep frying. Ensure that the oil is hot at 375 degrees, essential for quick crisping of the battered shrimps. (It is useful to invest in an oil thermometer for kitchen use, some are not very expensive) Spread the two cups of Korean deep frying mix powder on a plate. Dip each peeled shrimp into the beaten eggs and then cover and coat with the mix powder. Give each a gentle quick shake and then carefully lower down over the hot oil. Fry in batches; do not overcrowd the pan to maintain the hot temperature of the oil. Remove from oil when prawns are golden brown all over. Paper towels should be at the ready to drain off excess oil.
Serve with some salad and favourite dip.
Sapsap is widely available in the Philippines. It is as popular fish in the Philippines.
They are not much bigger than the palm of your hand but they are surprisingly fleshy.
Pangat Na Sapsap (Recipe 2) Ingredients:
2½ lbs fresh sapsap, gutted and cleaned
2 lemons, juiced or 10 large calamansi, juiced
Salt, according to taste but perhaps with a teaspoonful
3 tbsp cooking oil
Method of Preparation
1. Prepare the fish and then drain off excess water.
2. Arrange the fish on a cooking pot or casserole pan.
3. Sprinkle the salt and then pour in the juice all over the fish.
4. Cover the pan and cook for 7-10 minutes until the fish have tuned whitely opaque.
5, Serve immediately with freshly boiled rice and some tomato and shallot salad.
PS For the tomato-based pangat recipe please click
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.
If you like this recipe, please comment below.
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.
Ingredients 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. Enjoy