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: 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. Now in a large saucepan or a casserole, heat the sake with the salt over high heat. 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. 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. Serve immediately with some salad of steam rice.
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.
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.
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
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!