Creamy Clams Carbonara


Ingredients:
500 grams spaghetti or any pasta
800 grams clams(halaan)
3 tablespoons vegetable oil
1/2 head garlic, peeled and chopped
4 strips bacon, cut into cubes and fried
1 onion, chopped
1/4 cup sliced shiitake mushroom
1 big can evaporated milk
2 x 250 ml all purpose cream
1/2 cup Parmesan cheese, grated
salt and pepper to taste
parsley for garnishing(optional)

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 oil then saute garlic, onion and mushroom then saute for 2-3 minutes.
2. In a same pan, add clams then cover and simmer until shells open.
3. Add the evaporated milk and all purpose cream then bring to boil while keep stirring.
4. Add the grated cheese then keep stirring for about 3-5 minutes or until beginning to thicken.
5. Add fried bacon then adjust seasoning with salt and pepper.
6. In a serving plate, arrange pasta then add the sauce on top. Sprinkle with grated cheese and garnish with parsley. Serve!

Calamari Salad


Ingredients:
500 grams squid, clean and cut into rings
3/4 cup flour
1/2 teaspoon paprika(optional)
salt and pepper to taste
1 egg, beaten
cooking oil for frying
1 pack romaine lettuce (greens)
4 pieces cherry tomatoes, halved
6 pieces pineapple chunk
chopped toasted nuts (optional)
2 tablespoons lime juice
2 tablespoons white wine vinegar
chopped cilantro for garnishing

Procedures:
Part 1
1. In a bowl, combine flour, paprika, salt and pepper. Mix well.
2. Add squid and dip in beaten egg, deep-fry for a minute or until golden brown. Do not overcooked. Drain on paper towel and set aside.

Part 2
1. In a serving bowl, arrange lettuce, tomatoes, pineapple and toasted nuts.
2. Combine lime juice, wine vinegar, salt and pepper then drizzle into salad.
3. Top with fried calamari and cilantro. Serve immediately.

Salted Egg and Shrimp


Ingredients:
2 tablespoon butter/margarine
3 cloves garlic, minced
1/4 kilo shrimp, head removed
1/4 cup white soda(sprite,7up,etc)
1 piece salted egg, sliced
2 pieces tomatoes, minced
Salt and pepper to taste.

Procedures:
1. In a pan over medium heat, put butter and let it melt. Add the garlic and saute until fragrant. Add the shrimps and cook until color turns light orange. Add the soda and let it boil uncovered until it is reduced to 1/2. Put the salted egg and tomatoes and cook, stirring occasionally to avoid burning, until the sauce thickens and tomatoes are soft. Season with salt and pepper.

Garlic and Parsley Shrimp


Ingredients:
1 kilo shrimps, removed head and shells
3 tablespoons olive oil
2 teaspoons butter
6 cloves garlic, minced well
1/4 cup parsley, chopped
3 tablespoons lemon juice
2 tablespoons honey
salt and pepper to taste

Procedures:
Part 1
1. In a bowl, combine butter, garlic and parsley then mix until well blended.

Part 2
1. In a nonstick pan, heat oil then stir fry shrimps until color turns to pink.
2. Pour butter mixture, lemon juice, honey, salt and pepper then simmer until cook.
3. Transfer to serving plate then serve with fried rice.

Crispy Baby Squid


Ingredients:
500 grams baby squid, separate head from the body
1 egg, beaten
3/4 cup flour
1 cup breadcrumbs(optional)
salt and pepper to taste
vegetable oil for frying
1/2 teaspoon paprika(optional)
1/2 teaspoon chili flakes
1 teaspoon spring onion, minced

Procedures:
Part 1
1. In a bowl, combine flour, paprika, chili flakes, spring onion, salt and pepper. Mix well.
2. Add baby squid and deep 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 sweet chili sauce.

Shrimp Marinara


Ingredients:
500 fresh shrimp, peeled and deveined
350 grams spaghetti pasta
Parmesan cheese for garnishing
Fresh chopped basil for garnishing
Garlic bread

Marinara Sauce:
3 cups crushed tomatoes
3 cups tomato sauce
2 teaspoons garlic, minced
1 teaspoon dried oregano
1/2 teaspoon dried parsley
1/2 teaspoon dried basil
1/2 teaspoon chili flakes/powder
1/2 cup grated Parmesan cheese
3 tablespoons olive oil
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 saucepan, heat oil then saute garlic until golden brown.
2. Add shrimp then sprinkle with salt, cook until color turns to pink.
3. Transfer half of shrimp to a plate and set aside.

Part 3
1. In a same pan, add crushed tomatoes and tomato sauce. Bring to boil.
2. Add dried oregano, basil, parsley, chili, and Parmesan cheese.
3. Adjust seasoning according to taste then stir cook over low heat until mixture thickens.
4. Put back remaining shrimp then stir. Remove from heat.

Part 4
1. Toss marinara sauce with the cooked pasta.
2. Transfer to serving plate then sprinkle with Parmesan cheese and chopped basil.
3. Serve with garlic bread.

Ginataang Hipon at Kalabasa


Ingredients:
500 grams shrimps
1/2 squash(kalabasa), peeled and cut into cubes
1 bundle string beans(sitaw), cut in 3 inches long.
1 tablespoon shrimp paste
1 can coconut milk
3 cloves garlic, minced
1 small onion, chopped
2 pieces green chili(siling haba)
cooking oil
salt and pepper to taste

Ingredients:
Part 1
1. In a saucepan, heat cooking oil and saute onion and garlic.
2. Add shrimps then stir cook for 2 minutes. Remove and set aside.

Part 2
1. In a same pan, add shrimp paste and coconut milk then bring to boil.
2. Add the squash then cook 15 minutes or until soft.
3. Put the sauteed shrimps back then add string beans, cook for 5 minutes.
4. Add green chili then season with salt and pepper according to taste. Add water if necessary.
5. Cook for 2-3 minutes then remove from heat. Serve and enjoy.

Ginisang Sitaw at Kalabasa with Fried Tilapia

Simple, budget friendly, and healthy dish that you can serve to your family. Best served with steaming rice.

Ingredients:
1 piece tilapia, cleaned and halved
1/2 squash(kalabasa), peeled and cut into cubes
1 bundle string beans (sitaw), cut into 2inch long
3 cloves garlic, minced
1 medium-sized onion, chopped
2 medium-sized tomatoes, chopped
cooking oil
1 cup water
salt
fish sauce and ground pepper to taste

Procedures:
1. Wash tilapia, dry, and sprinkle with salt. In a frying pan, heat oil and fry tilapia on both sides until brown . Remove from pan and set aside.
2. In another pan, heat oil then saute garlic and onion.Add tomatoes then continue sauteing for 5 minutes or until soft.
3. Add vegetables and stir cook for a minute, then add water and simmer for 5 minutes.
5. Season with fish sauce and pepper according to taste.
6. Cook until veggies are tender, add the fried tilapia and let it boil for 1 minute. Transfer to serving plate and serve.

Kinamatisang Tahong


Ingredients:
1 kilo Fresh Mussles (Tahong)
2 tablespoon margarine
1 medium onion, diced,
2 cloves garlic, diced,
3 tomatoes, sliced
Pastis/Fish Sauce to taste
Dash of black pepper

Procedures:
1. In a large pan with water, boil the mussels until the shells open. Remove from heat.
2. Remove the shells and the hairy part of the mussels, then slice each mussel in half.
3. In a saucepan over medium heat, put the margarine until melted. Add the onions and garlic and cook until transluscent. Add the tomatoes and continue cooking until the tomatoes are soft, around 10 minutes.
4. Add the sliced mussels, season with patis and pepper. Remove from heat. Serve with rice and enjoy.

Bangus Flakes Omelet


Ingredients:
4 eggs, beaten
1 whole fried or leftover bangus(milkfish), deboned and shredded into flakes
1 onion, minced
1/2 teaspoon grated ginger
3 tablespoons butter or margarine
2-3 tablespoons soy sauce or liquid seasoning
2 tablespoons oyster sauce
1 tablespoon cooking oil
salt and pepper to taste
2-3 pieces red chili(labuyo), chopped
1 tablespoon chopped spring onions(optional)

Procedures:
Part 1
1. In a separate bowl, beat the eggs and spring onions together until frothy. Set aside.

Part 2
1. In a pan, heat oil then saute ginger and onions until soft.
2. Add bangus flakes and red chili then stir cook for 3 minutes.
3. Add soy sauce, oyster sauce, salt and ground pepper then continue stirring for another 2 minutes.
4. Remove from the pan and set aside.

Part 3
1. In a same pan, melt butter in a low heat then pour egg mixture.
2. Cook until slightly set then top bangus flakes.
3. Continue cooking until bottom is fully set then gently fold omelet over.
4. Drain on paper towel then transfer into serving plate then sprinkle with remaining spring onions. Serve.