Category: Seafood

Sake Clams Recipe

Japanese 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

The tangy and sweet taste of the sauce greatly compliment 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 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 (Korean Deep Fried King Prawns)

Saewoo Twigim, photo by JMorton

Saewoo Twigim (Korean Deep Fried King Prawns)

I could eat and eat fried king prawns all day.   They are so delicious especially served with some spicy sauces.

Ingredients:

  • 1/2  shrimp, peeled (but leave the tail intact) and deveined
  • 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 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 mixed 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.

Pangat Na Sapsap (Recipe 2)

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 is the most popular way to cook sapsap which is delicious served with freshly boiled rice or fried rice, Filipino style.

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.
Enjoy
PS For the tomato-based pangat recipe please click here.