Easy Meal Recipes

Crispy Fried Calamares (Calamari)

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Ingredients:
1 kilogram fresh squid, clean and cut into rings
3-4 large eggs, beaten
1 cup flour
1/2 cup cornstarch
1 teaspoon paprika
1 teaspoon garlic powder
1 1/2 cup breadcrumbs
salt and pepper to taste
2 cups vegetable oil for frying

Procedure:
Part 1
1. In a bowl, combine flour, cornstarch, paprika, garlic powder, salt and pepper. Mix well.
2. Add squid and dip in beaten egg then coated onto breadcrumbs.

Part 2
1. In a frying pan, heat oil and fry the squid for 1 minute or until golden brown. Do not overcooked.
2. Remove squids and drain on paper towels.
3. Serve with dip.

Crab and Corn Soup

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Ingredients:
1 cup fresh crab meat
1 cup cream-style corn
1 egg, beaten
1 medium onion, chopped
2 cloves garlic, minced
1 seafood bouillon cube
1 tablespoon olive oil
3 cups water
2 tablespoons fish sauce
salt and pepper to taste
1 tablespoon freshly chopped parsley (optional)
3 tablespoons chopped green onions (optional)

Procedures:
Part 1
1. In a pan, heat oil then saute onion and garlic until lightly browned.
2. Pour water then add corn and seafood bouillon then bring to boil.
3. Add beaten egg while stirring.
4. Add crabmeat, parsley and green onions then season with fish sauce, salt and pepper according to taste.
5. Simmer for another minute then transfer to serving plate. Serve

Batter Fried Chicken

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Ingredients:
1 kilo chicken, cleaned and cut into serving pieces
4 cups flour
cooking oil for frying

For Chicken Marinade:
2 tablespoons oyster sauce
1 teaspoon chicken powder
1 teaspoon custard powder
1 teaspoon garlic powder
1 teaspooon salt
1/4 teaspoon five spice powder

For Chicken Batter:
1 cup flour
1/2 cup cornstarch
1 teaspoon baking soda
1 teaspoon salt
1 cup cold water

Procedures:
Part 1
1. In a bowl, combine marinade mixture then mix well.
2. Place and toss chicken with the mixture until evenly coated.
3. Refrigerate for at least 2 hours or overnight.

Part 2
1. Dredge each chicken pieces with flour then shake off excess.
2. In a bowl, combine batter mixture then dip chicken until evenly coated.

Part 3
1. In a frying pan, heat oil over a medium heat.
2. Deep fry then chicken for about 10 minutes or until colors turn to golden brown and tender.
3. Drain on paper towels and transfer to serving plate. Serve chicken with your favorite dip.

Fried Oyster Sisig

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Ingredients:
1 kilo oysters
5 gloves garlic, minced
3 onions, chopped
3-5 red hot chili(labuyo), chopped
1/2 cup cornstarch
1 raw egg, beaten
1/2 cup butter
salt and pepper to taste
3 tablespoons soy sauce or liquid seasoning
1 small green bell pepper, chopped into small pieces
3 tablespoons mayonnaise(optional)
4-5 pieces calamansi
1 raw egg (optional)

Procedures:
Part 1
1. In a bowl, combine cornstarch, salt and pepper.
2. Dip oysters on beaten egg then dredge with cornstarch mixture.
3. In a pan, heat oil and fry coated oysters for 5 minutes or until colors turn to golden brown.
4. Drain on paper towel. Set aside.

Part 2
1. In a pan, melt butter then saute garlic and onions.
2. Add fried oysters, liquid seasoning, ground pepper, bell pepper, chili and mayonnaise. Mix well.
3. Transfer to sizzling plate, serve with calamansi. Done

Crispy Garlic Shrimp

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Ingredients:
1 kilo large shrimps, cleaned
1/2 cup butter
12 medium cloves garlic, pounded and chopped
1 large onion, chopped
1 red bell pepper, chopped
1 raw egg, beaten
1/2 cup cornstarch
3 cups vegetable oil
salt and pepper to taste

Procedures:
Part 1
1. In a wok, melt the butter in a low heat.
2. Pour 2 tablespoons oil then saute garlic, onion, and bell pepper for 5 minutes. Transfer to large bowl.

Part 2.
1. Clean the wok with paper towel.
2. Pour remaining oil then heat over medium heat.
3. Meanwhile, In a bowl, combine egg and cornstarch.
4. Add shrimp and toss until well coated.
5. Drop each shrimp into hot oil then cook 2-3 minutes or until crisp.
6. Drain to paper towel then transfer to garlic-butter mixture.
7. Season with salt and pepper then toss to coat. Serve immediately.

Baked Tahong

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Ingredients:
1 kilo tahong (mussels)
1 thumb-sized ginger
2 tablespoons butter
3 cloves garlic, minced
1 cup quickmelt cheese, grated

Procedures:
Part 1
1. In a pan, place ginger and mussels with enough water. Bring to boil until the shells open.
2. Drain then remove the top shell. Set aside.

Part 2
1. In a pan, melt butter and saute the garlic for 3 minutes. Remove from heat.
2. Brush mussels with butter-garlic mixture then top with grated cheese.

Part 3
1. In a baking pan lined with aluminum foil then arrange then mussels
2. Bake in a preheated oven at 350 Fahrenheit for 15 minutes or until cheese in is bubbly.
3. Remove from the oven then transfer to serving plate.

Crispy Crablets

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Ingredients:
1 kilo crablets
1/2 cup cornstarch
1/2 cup all purpose flour
2 raw eggs
1/2 tablespoon salt
2 teaspoons ground pepper
cooking oil for frying

Procedures:
Part 1
1. Wash and clean the crablets and remove the top shells.
2. Season with salt and pepper and set aside.

Part 2
1. Heat a wok then pour-in cooking oil.
2. In a bowl, mix flour, cornstarch and eggs until well combined.
3. Dip each crablets into mixture to coat evenly.
4. Deep fry the crablets until becomes golden brown and crispy.
5. Drain on paper towel then transfer to serving plate. Serve with spciy vinegar.

Easy Dinakdakan

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Ingredients:
3/4 kilo hog head(cheek, nose and ear), cut into 2-3 pieces
1 thumb-sized ginger, chopped
4 medium-sized onions, chopped
4 pieces red chili(siling labuyo), chopped
1/4 cup vinegar
1 tablespoon peppercorn
3 pieces bay leaves(laurel)
1/2 cup mayonnaise
salt and ground pepper to taste

Procedures:
Part 1
1. In a big cooking pot, place water and bring to a boil.
2. Add pork belly then add peppercorn, bay leaves and salt. Simmer for 30 minutes or until tender. Drain and let it cool for a few minutes.

Part 2
1. Cut the hog head into grilling size and grill until color turns to brown and crispy.
2. Remove from heat then cut into small slices.

Part 3
1. In a big bowl, put the sliced pork belly with ginger, onions, red chili, ground pepper, vinegar and mayonnaise. Mix well and adjust seasoning with salt according to taste.
2. Serve and enjoy!

Shrimps and Scallops Pasta

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Ingredients:
400 grams spaghetti pasta
250 grams shrimps, peeled, tail intact and deveined
16 units of scallops
8 cloves garlic, peeled and chopped
1 large tomato, seeded, diced
1 large onion, diced
4 tablespoons finely chopped parsley
1/2 cup olive oil
salt and pepper to taste

Procedures:
Part 1
1. In a large pot, prepare pasta based on cooking instructions. Drain and set aside.

Part 2
1. In a nonstick pan, heat 1 tablespoon olive oil then stir fry shrimps and scallops until color turns to pink. Remove from the pan and set aside

Part 3
1. In a same pan, saute garlic, onion, tomato and parsley then saute for a minute.
2. Put back 2/3 of shrimps and scallops then season with salt and pepper.
3. Add remaining olive oil and pasta then toss until coat evenly.
4. Transfer to serving plate, top with remaining shrimps and scallops then serve.

Grilled King Prawns

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Ingredients:
8-10 pieces fresh king prawns
3 tablespoons olive oil
salt and ground pepper to taste

Procedures:
1. Wash and clean prawns, cut off the antennae and rostrum on the prawn’s head.
2. Using a sharp knife, make a slit on the back, open up and devein.
3. Season with salt and pepper then brush with olive oil.
4. Grill over hot charcoal until cooked or color turns light orange.
5. Serve with dipping sauce.