Tuna Asparagus Pasta


Ingredients:
500 grams spaghetti pasta(or any desired)
1 big can spicy tuna flakes in oil, drained
2 cups sliced shiitake mushroom
1 bunch asparagus, cut into 3 inch pieces
1 big can evaporated milk
6 gloves garlic, minced
1 large onion, chopped
1/2 cup chicken stock or water
1 cup Parmesan cheese, grated
1 teaspoon dried basil leaves(optional)
2 tablespoons olive oil or butter
1 teaspoon ginger powder
salt and pepper to taste

Procedures:
Part 1
1. In a large pot, prepare the pasta based on cooking instructions. Set aside.

Part 2
1. In a pan, heat oil and saute garlic and onion.
2. Add mushrooms then saute for a minute.
3. Add tuna and ginger powder, saute for 3 minutes.
4. Pour chicken stock and bring to boil.
5. Add evaporated milk, cheese and basil.
6. Season with salt and pepper. Mix well.
7. Add asparagus then cook for another 3 minutes.
8. Add pasta then toss together. Transfer to pasta tray then serve.

Grilled Salmon Teriyaki


Ingredients:
500 grams Salmon fillet, cut into serving pieces
3 tablespoons olive oil
4 tablespoons lemon juice
1 teaspoon sesame seeds (optional)
salt and ground black pepper to taste

Sauce:
4 tablespoons teriyaki sauce
2 tablespoons oyster sauce
1 teaspoon brown sugar
1 teaspoon Spanish paprika
1 teaspoon grated ginger
1/2 teaspoon sesame oil
1/2 teaspoon cinnamon powder

Procedures:
Part 1
1. Marinate salmon in olive oil and lemon juice for 5 minutes. Drain.
2. Rub salmon with salt and pepper both sides.
3. Grill each side for 5 minutes or until cooked. Set aside.

Part 2
1. In a non-stick pan, combine sauce ingredients then add grilled salmon.
2. Simmer for 3-5 minutes or until reduce in half.
3. Transfer into serving plate then sprinkle with sesame seeds. Drizzle with remaining sauce.
4. Serve with steamed rice and sliced lime.

Crispy Shrimp Gambas


Ingredients:
1/2 kilo Prawns, cleaned
3 gloves garlic, minced
1 onion, diced
1 red bell pepper, diced
1/4 cup tomato sauce
2 tablespoons hot sauce
2 tablespoons soy sauce
1/2 tablespoon cornstarch or flour(dissolved in 1/2 cup water)
3 tablespoons vegetable oil
salt and pepper to taste
Chopped spring onion for garnishing(optional)

Batter:
1/2 cup flour
a dash of salt
1 raw egg
1/2 cup water

Procedures:
Part 1
1. 1. In a bowl, combine flour, salt, pepper, egg and water to make a smooth batter. Stir to mix well.
2. Dip shrimp into batter then hold it up to drain well.
3. Deep fry shrimps until light brown. Drain and set aside.

Part 2
1. In a pan, heat oil and saute garlic and onion.
2. Add bell pepper then continue sauteing for a minute.
3. Add tomato sauce, hot sauce, soy sauce and dissolved flour then simmer for 3 minutes or until thicken.
4. Add shrimps then season with salt and pepper then cook for 2 minutes or until tender. Garnish with spring onions.
5. Transfer to serving plate then serve immediately with garlic rice.

Creamy Shrimp Carbonara


Ingredients:
500 grams linguine pasta
500 grams shrimp, peeled and deveined
100 grams sliced button mushroom
1 can evaporated milk
250 ml all purpose cream
1 can creamed of mushroom soup
1 head garlic, minced
1 onion, minced
1 teaspoon ground pepper
2 tablespoons olive oil
250 grams grated Parmesan cheese
2 tablespoon parsley, chopped(optional)

Procedures:
Part 1
1. In a large pot, prepare the pasta based on cooking instructions. Set aside.

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

Part 3
1. In a same pan, saute garlic, onion and mushroom for 2-3 minutes.
2. Add evaporated milk and creamed mushroom soup.
3. Add the all purpose cream and grated Parmesan cheese. Stir and bring to boil. Season with ground pepper. (Add more evaporated milk or a cup of water if the sauce is too creamy or salty.)
4. Simmer until beginning to thicken. Put back the shrimps then toss to combine. Remove from heat.
5. Prepare pasta into serving plate, top with grated Parmesan cheese and chopped parsley. Serve and enjoy.

Crispy Fish Fillet


Ingredients:
750 grams fish fillets(I used cream dory), cut into serving pieces
1/2 cup flour
2 raw eggs, beaten
1.5 cup breadcrumbs
salt and pepper to taste
cooking oil for frying

Procedures:
Part 1
1. In a bowl, combine flour, salt and pepper then mix well. Set aside.
2. Prepare beaten eggs into a separate bowls.
3. Dredge fish fillet into flour mixture then shake off to remove excess flour.
4. Dip in beaten eggs and dredge into breadcrumbs to coat all sides.
5. Repeat the steps for remaining fish fillets. Set aside.

Part 2
1. In a pan, heat enough oil then deep fry each fish fillets for 3-5 minutes or until golden brown.
Drain on paper towel and set aside.
2. Transfer fish fillets into serving plate then serve with garlic-mayo dip.

Seafood Aglio Olio Pasta


Ingredients:
250 grams spaghetti pasta
12 medium shrimps/prawns, pelled and deveined
3 medium squids, cleaned and sliced
100 grams clams
6 pieces crab sticks, sliced
5 cloves garlic, minced
5 tablespoons olive oil
1 bundle bok choy(chinese pechay), cut into serving pieces
2 tablespoons chili flakes (optional)
2 tablespoons dried basil
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 pan, heat olive oil then saute garlic under low heat.
2. Add seafood and stir cook, season with chili flakes, salt and pepper according to taste. Do not overcooked.
3. Add bok choy and then pasta. Toss until coat evenly.
4. Transfer to serving plate then sprinkle with dried basil. Serve.

Spaghetti Negra


Ingredients:
400 grams spaghetti pasta
300 grams fresh squid, cleaned and cut into rings then reserve ink sac
8 cloves garlic, minced
1 thumb-sized ginger, grated
1 tablespoon cornstarch(dissolved in 1 tablespoon water)
salt and pepper to taste
3 tablespoons olive oil
1/2 cup parsley, chopped
3/4 cup all-purpose flour
2 raw eggs, beaten
1 cup Panko bread crumbs
cooking oil for frying
2 tablespoons soy sauce
1/4 teaspoon dried chili flakes

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

Part 2
1. In a bowl, combine flour, salt and pepper.
2. Dredge squid then dip in beaten eggs. Dredge it with bread crumbs then place on a plate.
3. Fry squid for a minute or until golden brown. Do not overcooked.
4. Remove squids and drain on paper towels.

Part 3
1. In a large pan, heat 1 tablespoon olive oil then saute garlic, grated ginger and chili flakes.
2. Add ink sac, soy sauce and cornstarch then simmer for 5 minutes.
3. Add parsley then adjust seasoning according to taste.
4. Add spaghetti then toss until well coated.
5. Transfer to serving plate then arrange fried squid and top with parsley.
6. Serve with garlic bread.

Tuna Pasta in Garlic and Oil


Ingredients:
250 grams spaghetti pasta
2 tablespoons olive oil
8 cloves garlic, peeled and chopped
1 can (8 oz) spicy tuna flakes in oil
2 tablespoons dried basil
1/4 teaspoon dried chili flakes(optional)
basil leaves for garnishing (optional)
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 pan, heat olive oil then saute garlic, dried basil, and chili flakes.
2. Add tuna flakes and oil and stir cook for 3 minutes then season with salt and pepper according to taste
3. Add pasta then toss until coat evenly.
4. Transfer to serving plate, sprinkle with dried basil then serve with garlic bread.

Seafood Alfredo


Ingredients:
400 grams spaghetti pasta or any pasta, cooked according to package instruction
250 grams fresh shrimp, peeled and deveined
200 grams squid, sliced diagonally
15 pieces mussels, cleaned
10 pieces clams, cleaned
1/2 cup white wine (optional)
4 cloves garlic, minced
1 onion, chopped
salt and pepper to taste
grated Parmesan cheese
2 tablespoons olive oil
chopped parsley

Alfredo Sauce:
1/2 cup butter
1/2 cup cornstarch
1 pack all-purpose cream
1/2 cup full cream milk
1/2 cup grated Parmesan cheese

Procedures:
Part 1
1. In a same pan, melt butter and add cornstarch. Mix until well blended.
2. Add all purpose cream, full cream milk, grated Parmesan cheese.
3. Mix well until thickens. Set aside.

Part 2
1. In a pan, heat olive oil then saute garlic and onion.
2. Add shrimp then cook for a minute.
3. Add squid, mussels and clams then cook for another 3 minutes.
4. Add white wine then bring to boil.

Part 3
1. Combine seafood and white sauce then stir until blended. Adjust seasoning according to taste.
2. Add cooked pasta and stir. Add Parmesan cheese then continue cooking for a minute.
3. Transfer to serving plate then garnish with chopped parsley.
4. Serve with toasted garlic bread.

Note: Alfredo sauce is also available in grocery stores.

Baked Boneless Bangus


Ingredients:
1 large-sized boneless milkfish(bangus)
6 cloves garlic, chopped finely
1 thumb-sized ginger, grated
1 teaspoon salt
1 teaspoon ground pepper
4 tablespoons vinegar
2 tablespoons olive oil
aluminum foil for wrapping

Procedures:
1. Rub milkfish with salt and pepper. Marinate with vinegar, ginger and garlic overnight. Drain.

Part 2
1. Drizzle milkfish with olive oil. then wrap with aluminum foil.
2. Baked in a preheated oven over 200 degrees celsius for 20 minutes.
3. Remove from oven and open the aluminum foil.
4. Put back the fish then grill for another 5 minutes or until turned to brown.
5. Serve with toyomansi dipping sauce.