Seafood

Steamed Cream Dory with Ginger Light Soy Sauce

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Filipino Style Recipe: Steamed Cream Dory with Ginger Light Soy Sauce is another simple and quick fish dish that consists of steamed cream dory cooked in ginger light soy sauce drizzle with sesame oil.

Ingredients:
1 kilo cream dory fillets, slice into serving pieces
salt and pepper to taste
1 teaspoon grated ginger
1/2 teaspoon sesame oil
toasted garlic for garnishing

Light Soy Sauce:
1/4 cup light soy sauce
2 1/2 cups water
1 teaspoon grated ginger
1 1/2 tablespoons brown sugar
1 tablespoons oyster sauce
1 tablespoons chopped spring onions

Procedures:
Part 1
1. Rub fish fillets with salt, pepper and ginger.
2. Arrange in a steamer then steam for 10-15 minutes. Set aside.

Part 2
1. In a sauce pan, combine ingredients then simmer to boil. Turn off the heat.
2. In a large serving plate, arrange steamed fish then pour sauce.
3. Drizzle with sesame oil then garnish with toasted garlic.
4. Serve with steamed bok choy.

Smoked Salmon Nigiri

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Filipino Style Recipe: Smoked Salmon Nigiri is one of the most common type of sushi. Nigiri is consist of a piece of raw salmon layered on top of a small roll of rice.

Ingredients:
1 smoked salmon fillet, slice into serving pieces
Wasabi (spicy Japanese paste)

Rice:
Sushi Rice
sugar and salt
rice vinegar(optional)

Procedures:
Part 1
1. Cook sushi rice with a little salt added.
2. Dissolve sugar into a rice vinegar.
3. When the rice has cooked, add the dissolved sugar and mix thoroughly. The rice will now become even more sticky and clumpy.
4. Let it cool and set aside.

Part 2
1. Moisten your hands with water, scoop 2 tablespoons of rice then roll and squeeze until it firm shape.
2. Grease one side of fish slice with small amount of wasabi.
3. Place on the rice with wasabi side on the rice.
4. Serve with dipping sauce.

Pinakbet with Chicharon

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Filipino Style Recipe: Pinakbet or Pakbet with Chicharon (crispy pork rind) is a tasty vegetable dish consisting of different fresh vegetables, pork, and shrimp paste. One of my favorite when it comes to vegetables dishes as long as not overcooked.

Ingredients:
1/4 kilo pork belly, cut into small cubes
1 small pack chickaron (crispy pork rind), crushed
1/4 lbs. shrimp, peeled and deveined
1/2 squash, chopped into 2×1 inch cubes
1 large eggplant, cut in halves and sliced diagonally
1 bunch string beans(sitaw), cut in 2-inch length
6 pieces okra, cut diagonally
1 medium-sized bitter melon(ampalaya), cut in half seeded and slice diagonally
3 cloves garlic, peeled and smashed
1 piece onion, chopped
1 tablespoon ginger, sliced in strips
3 large tomato, diced
4 tablespoon shrimp paste(bagoong alamang)
1 cup of water
3 tablespoon cooking oil
salt, sugar and pepper to balance the taste

Procedures:
1. In a pan, heat cooking oil over medium heat.
2. Saute the garlic, ginger, onion and tomato
3. Add the pork and cook for about 5-8 minutes or until color turns light brown.
4. Put-in the shrimp and shrimp paste and cook for 2 minutes.
5. Add water and increase the heat to bring it to a boil. Simmer for 10-15 minutes or until pork is tender
6. Add the squash and cook for another 5-8 minutes or until texture becomes soft
7. Add in all the remaining vegetables, mix with the other ingredients.
8. Simmer for 5 minutes or until all the vegetables are cooked.(Do not overcook the vegetables)
9. Transfer to serving plate then sprinkle with crushed chicharon. Serve with rice. Share and Enjoy!

Grilled Garlic Squid

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Filipino Style Recipe: Grilled Garlic Squid a simple yet delicious dish that doesn’t require much ingredients. The squid marinated, grilled and cooked in soy sauce, lemon juice, soda, pepper and garlic. Avoid to overcook the squid because it will become rubbery texture and tough.

Ingredients:
1 kilo medium-sized fresh squid
1 cup soda (sprite or 7-up)
1/4 cup light soy sauce
2 tablespoons lemon juice
6 cloves garlic, minced
2 teaspoons grind pepper
2 tablespoons canola oil

Procedures:
Part 1
1. To clean the squid, pull the head and remove the plastic-like cartilage.
2. Then push the head in, popping out the hard “beak” and discard it.
3. Wash the squid very well under running water.

Part 2.
1. In a bowl, combine squid and all the ingredients then marinate for at least 1 hour.

Part 3
1. Grill the squid for 3 minutes, use the marinade sauce for basting. Set aside.

Part 4
1. In a pan, simmer marinade until the sauce reduced.
2. Add squid then stir cook for another minute.(Don’t overcooked, squid will become tough).
3. Transfer to serving bowl then serve. Enjoy!

Easy Tom Yum Soup

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Filipino Style Recipe: Tom Yam or Thai Prawn Soup is a popular Thai soup dish. It consists of shrimps with lemon, fish sauce and some herbs and spices. I love tom yum soup but the only way to have it is in thai restaurants and usually, they are a bit pricey.While I was in the grocery I passed by this aisle with premixes and I decided to try one of the tom yum instant mix. I just added some of the ingredients to enhance the flavors and tadaaa! I have my budget friendly tom yum soup.

Ingredients:
1/4 kilo medium-sized shrimps, washed, peeled, and deveined.(save the head)
1 can shitake mushrooms, halved (you can substitute with button mushroom)
2 stalks lemon grass(tanglad), cut into 2 inch stalks and pounded
1 pack instant tom yum soup mix
1 piece onion cut into quater
1 small ginger cut into small strips
1 tablespoon fish sauce(preferably Thai fish sauce)
2 cups water
Spring onion, cut into 1 inch sticks for garnish

Procedures:
Part 1
1. Put the shrimp head in boiling water and let it boil for 5 minutes to release the flavor. Strain the shrimp head out of the boiling water.
2. Add onions, ginger, mushroom, and lemon grass and let it boil for 3 minutes.
3. Add the tom yum soup mix.
4. Add the shimp and cook until color turns bright orange, around 3 minutes.Season with fish sauce.
5. Remove and transfer to serving bowl. Top with spring onions.

Spicy Shrimp Aligue

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Filipino Style Recipe: Spicy Shrimp Aligue is a simple yet mouth-watering seafood dish. The dish is consisting of shrimp cooked in crab fat (aligue), hot sauce, chili flakes, lemon juice. Serve with kangkong.

Ingredients:
500 grams shrimps, cleaned
2 tablespoons aligue (crab fat)
1/2 teaspoon dried chili flakes
1 teaspoon hot sauce
2 stalks onion leeks
1/2 lemon, juice
1/2 cup water
2 tablespoons fish sauce
1/2 teaspoon grind pepper
a bunch of kangkong (water spinach), trimmed

Procedures:
Part 1
1. In a pan, heat oil then sauce garlic.
2. Add shrimps then stir fry until color turns to orange.
3. Add aligue, hot sauce and lemon juice then simmer for a minute.
4. Pour water, chili flakes, fish sauce and grind pepper then cook for another minute. 5. Add kangkong and cook until wilted.

Part 2.
1. In a serving plate, place wilted kangkong then place shrimps and sauce on top.
2. Garnish with remaining onion leeks. Serve.

Baked Salmon Belly

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Filipino Style Recipe: Baked Salmon Belly is a mouth-watering seafood dish consisting of marinated salmon belly then baked until golden brown. Best to serve as “pulutan” together with cold beer.

Ingredients:
500 grams Salmon belly, cut into strips
2 tablespoons chopped spring onions
3 tablespoons vegetable oil

Marinade:
1 tablespoon garlic powder
2 tablespoons grated ginger
1/2 teaspoon sesame oil
3 tablespoons oyster sauce
4 tablespoons soy sauce
3 tablespoons lemon juice
1/2 teaspoon cinnamon powder

Procedures:
Part 1
1. In a bowl, marinate salmon belly for at least 30 minutes inside the fridge.

Part 2
1. Preheat oven at 300 degrees Fahrenheit.
2. In a baking pan, lined with aluminium foil and grease with vegetable oil.
3. Arrange marinated salmon belly then bake for 15-20 minutes or until golden brown.
4. Transfer to serving plate then sprinkle with spring onions.

Sarciadong Bangus

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Filipino Style Recipe: Sarciadong bangus is another simple and easy Filipino dish. This dish is a way to re-cooked left over fish. It is usually consist of fried bangus (or Leftover) then cooked in a combination of tomatoes and beaten eggs.

Estimated time of preparation and cooking: 20-30 minutes
Good for 3-5 persons

Ingredients:
1 medium-sized bangus (milk fish), cleaned and cut into serving pieces
2 pieces eggs, beaten
4 medium-sized tomatoes, diced
1 medium-sized onions, diced
3 cloves garlic, minced
1/2 cup water
fish sauce and ground pepper to taste
cooking oil
2 tablespoons chopped spring onion(optional)

Procedures:
Part 1 (Skip if leftover fish is available)
1. Season bangus with salt. Set aside.
2. In a pan, heat cooking oil and fry fish until brown. Drain and set aside.

Part 2
1. In same pan, reduce the oil then saute onion, garlic and tomatoes until soft.
2. Add water, spring onion, fish sauce and ground pepper. Bring to boil.
3. Add beaten eggs, once the eggs curdles start stirring the mixture.
4. Add fried bangus and simmer for a minute.
5. Transfer to serving plate then sprinkle with remaining spring onion. Serve with rice. Enjoy!

Steamed Shrimp

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Filipino Style Recipe: Steamed Shrimp is a simple but tasty shrimp dish, the shrimps steamed in a salted water until cooked then serve with spicy vinegar.

Estimated time of preparation: 10 minutes
Estimated time of cooking: 5-7 minutes

Ingredients:
500 grams shrimp
1 tablespoon lemon juice
1 teaspoon salt
1/2 teaspoon ground pepper
1/2 teaspoon garlic powder

Procedures:
1. In a saucepan, boil enough water with salt and lemon juice.
2. Arrange shrimp in a steamer rack or wire colander then season with garlic powder, salt and ground pepper. (Do not allow water to come through the steamer rack.)
3. Steam the shrimp for 5 minutes or until color turns to pink.
4. Let it cool then serve with spicy vinegar.

Skipjack Tuna in Coconut Milk

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Filipino Style Recipe: Skipjack Tuna in Coconut Milk is another simple and easy Filipino dish. It is usually consist of skipjack tuna (tulingan) cooked in a combination of coconut milk, vinegar and some spices.

Estimated time of preparation and cooking: 15-20 minutes
Good for 4 servings

Ingredients:
500 grams skipjack tuna (tulingan), sliced into serving pieces
3 cloves garlic, minced
1 piece onion, sliced
1 thumb-sized ginger, diced
2 pieces green chili(siling haba)
1 cup coconut cream (1st extract)
1 cup coconut milk (2nd extract)
2 pieces eggplants, sliced
1/2 cup of vinegar
2 tablespoons vegetable oil
fish sauce and ground pepper to taste

Procedures:
1. In a saucepan, heat oil the saute garlic, onion and ginger.
2. Arrange fish and eggplants then add fish sauce, vinegar, ground pepper and coconut milk.
3. Cover and simmer for 15 minutes or until almost tender.
4. Add coconut cream and simmer for another 10 minutes or until creamy and oily.
5. Add green chili and cook for another minute.
6. Serve and Enjoy!