Seafood

Miki Noodle Soup

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Filipino Style Recipe: miki noodle soup is another delicious noodle soup similar to mami and lomi. Like other noodle dish, this recipe is made of pork or chicken meat, vegetables, dumplings and miki noodles which is thinner compared to lomi noodles. We added shrimps, squid balls and more vegetables to enhance the taste. This is commonly serve during rainy season.

Estimated time of preparation: 20-30 minutes
Estimated time of cooking: 20-30 minutes
Good for 5-8 persons

Ingredients:
500 grams miki noodles
200 grams pork belly, slice into small pieces
100 grams squid balls, cut into half
150 grams shrimp, peeled
1 piece carrots, sliced
1 cabbage, chopped
1/4 kilo green beans or snow peas(sitsaro)
1 cup celery(kintsay), sliced
6 gloves garlic, minced
1 onion, chopped
3 tablespoons oyster sauce
6 cups pork or chicken broth
2 tablespoons cooking oil
salt and pepper to taste

100 grams mushrooms(taingang daga)(optional)
100 grams chicken breast or liver(optional)
1/4 cup spring onions, diced(optional)

Procedures:
Part 1
1. Wash miki noodles in running water. Drain and set aside.

Part 2
1. In a wok, heat oil then saute the garlic and onions.
2. Add pork, liver and squid balls then cooked until color turns to brown.
3. Add oyster sauce and broth then stir and bring to boil.
4. Add shrimps and vegetables then stir fry until the vegetables are half-cooked.
5. Add miki noodles then stir and cook for 3 minutes or until soft and tender.
6. Adjust seasoning with salt and pepper according to taste.
7. Transfer to a serving plate then garnish with spring onion. Serve and enjoy.

Garlic Squid

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Filipino Style Recipe: garlic squid or pusit is an easy and simple dish that doesn’t require much ingredients. The squid cook in garlic and oyster sauce until tender. Avoid to overcook the squid because it will become rubbery texture and tough.

Estimated time of preparation: 10 minutes
Estimated time of cooking: 3-5 minutes
Good for 3-4 persons

Ingredients:
1 kilo medium-sized fresh squid
1 head garlic, minced and pound
1 teaspoon white ground pepper
1/4 cup light soy sauce
3 tablespoons oyster sauce
3 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.
4. Cut the squid into squares then score with diagonal criss-cross scoring.(This will make the squid more tender and less chewy)

Part 2.
1. In a bowl, combine squid, garlic, soy sauce, oyster sauce and ground pepper.
2. In a pan, heat oil then stir cook squid mixture for 2 minutes.(Don’t overcooked, squid will become tough).
3. Transfer to serving bowl then garnish with lettuce. Enjoy!

Adobong Talaba

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Filipino Style Recipe: Adobong talaba or oysters adobo is another variety of Filipino adobo consists of oysters cooked in adobo sauce made of soy sauce and vinegar. Oysters is an aphrodisiac food and a good source of energy for lactating mothers. This kind of dish is so simple yet delicious and commonly served as appetizer or pulutan.

Estimated time of preparation: 8 minutes
Estimated time of cooking: 15-20 minutes
Good for 3-4 persons

Ingredients:
500 grams fresh oysters(talaba), cleaned and drained
3 tablespoons canola oil
5 cloves garlic, minced
1 onion, chopped
12 pieces peppercorns
1/4 cup soy sauce
1/2 cup vinegar
1/4 cup water
1 green chili(siling haba), sliced
salt and pepper to taste

Procedures:
Part 1
1. In a pan, heat oil then saute garlic, onion and peppercorns.
2. Add oysters and vinegar then cook until almost dry and brownish.
3. Remove from the pan and set aside.

Part 2
1. In a same pan, add soy sauce and water then bring to boil.
2. Add green chili and simmer until liquid is reduced.
3. Put back the oysters then adjust seasoning according to taste.
4. Simmer for a minute then turn off the heat. Serve with steamed rice.

Sinabawang Halaan

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Filipino Style Recipe: Sinabawang halaan recipe or clam soup is a simple yet delicious seafood dish that’s commonly served by Filipinos. The usual way of eating clams is by using your hands then scoop the meat out of the shell using your mouth. This is usually served during rainy season and it’s a good source of energy for lactating mothers.

Estimated time of preparation: 8 minutes(plus soaking time)
Estimated time of cooking: 15 minutes
Good for 3-5 persons.

Ingredients:
1/2 kilo fresh clams(halaan), Wash thoroughly and drain
3 cloves garlic, crushed
1 thumb-sized ginger, thinly sliced
1 onion, sliced
1 tomato, chopped
2 cups water or rice washing
3 tablespoon fish sauce(patis) or salt
1 teaspoon ground pepper
butter or cooking oil

Procedures:
Part 1
1. In a large bowl, place clams with water and salt. Cover and set aside for several hours or overnight. (This will allow the clams to expel sand).

Part 2
1. In a wok, melt butter then saute ginger, garlic and onion until translucent.
2. Add tomatoes then continue sauteing for 3 minutes.
3. Add fish sauce and the clams then saute for another 2 minutes.
4. Pour water then cover and let boil.Adjust seasoning with salt and ground pepper.
5. Continue cooking over a high heat until clams open.
6. Transfer to serving bowl then serve with steamed rice.

Relyenong Bangus

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Filipino Style Recipe: Relyenong bangus or stuffed milkfish is one of the most delicious and popular Filipino dish. This dish is considered as special dish because it requires a lot of patience, effort and time. The fish meat sauteed and then cooked with other ingredients and seasonings. The bangus skin stuffed with meat mixture until resembled to original shape then fry until golden brown.

Estimated time of preparation: 60-70 minutes
Estimated time of cooking: 40 minutes
Good for 5-6 servings

Ingredients:
1 large-sized bangus(milkfish), scales removed
4 cloves garlic, minced
1 onion, finely chopped
1 small sized carrot, cut into small cubes
2 tablespoons raisins
1 large-sized egg, beaten
2 tablespoons soy sauce
2 tablespoons calamansi or lime juice
salt and pepper to taste
1/4 cup water
2 tablespoons flour
cooking oil for frying

Procedures:
Part 1
1. Using flat side of a knife, gently pound fish then break the spine near the head and on the tail.
2. Insert the spoon through the neck then gently scrape the meat off without breaking the skin.

Part 2
1. In a bowl, marinate the head and skin with soy sauce and calamansi juice for 30 minutes. Drain and set aside.
2. In a pot, boil fish meat in water for 5 minutes. Drain
3. Remove remaining bones then flakes the meat. Set aside.

Part 3
1. In a pan, heat oil then saute garlic, onion and carrot.
2. Add fish meat, soy sauce then season with salt and pepper according to taste.
3. Add raisins then cook for 5 minutes while keep stirring. Let it cool then add egg and mix well.

Part 4
1. Stuff the bangus with mixture until it resembles to original shape.
2. Dredge the fish with flour then fry in a low heat until golden brown.
3. Let it cool before slicing.

Note:
1. You may also cook relyenong bangus into oven by wrapping it with wilted banana leaves or aluminum foil then bake for 350 degrees Fahrenheit for 40 minutes.

Mongolian Shrimp Rice Toppings

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Filipino Style Recipe: Mongolian shrimp rice toppings is another easy and simple dish inspired by Chinese cuisine. The shrimps coated in flour, egg, salt and pepper then fried until light brown. The sauce is consists of soy sauce, oyster sauce, wine, water, brown sugar and other seasonings. Toss in fried shrimps to coat then serve with steamed rice.

Estimated time of preparation: 5-8 minutes
Estimated time of cooking: 25-30 minutes
Good for 2-3 persons

Ingredients:
500 grams fresh shrimps, peeled and discard heads
1/4 cup flour
1 egg, beaten
1 teaspoon garlic powder
1 teaspoon ginger powder
a dash of dried chili flakes
1/4 cup soy sauce
2 tablespoons oyster sauce
2 tablespoons red wine
1/4 cup water
1/4 cup brown sugar
salt and pepper to taste
cooking oil for frying

Procedures:
Part 1
1. In a bowl, combine flour, egg, salt and pepper then mix until well blended.
2. Add shrimps then toss to coat.

Part 2
1. In a frying pan, heat oil then fry shrimps for 5 minutes or until light brown. Drain on paper towels.
2. In a same pan, reduce oil then stir cook the garlic, ginger and chili flakes.
3. Add the remaining ingredients then simmer until reduce in half and start to thickens.

Part 3
1. In a bowl, combine fried shrimps and the sauce then toss to coat. Serve with steamed rice then sprinkle with spring onions.

Seafood Salad with Lime Dressing

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Filipino Style Recipe: Seafood salad with lime dressing is another type of salad consists of seafood, celery, tomatoes, onion and parsley then tossed in lime dressing. Seafood salad is a simple and easy to prepare dish. This is commonly served as appetizer and ideal for those on diet and health-conscious.

Estimated time of cooking: 8-10 minutes
Estimated time of preparation: 20 minutes
Good for 3-4 servings

Ingredients:
300 grams shrimps, peeled and deveined
300 grams squid bodies, cut into rings
350 grams fresh tuna fillet, cut into cubed
3 tomatoes, deseeded and diced
3 stalks celery, chopped
3 tablespoons chopped parsley
2 white onions, chopped
1/2 tablespoons paprika(optional)

Dressing:
1 1/2 tablespoons olive oil
2 cloves garlic, minced
1/4 cup lime juice
3 tablespoons vinegar
1/2 teaspoon sugar
salt and pepper to taste

Procedures:
Part 1
1. In a shallow bowl, combine dressing ingredients.
2. Season tuna with a dash of salt and pepper. Set aside.

Part 2
1. In a frying pan, heat oil then cook tuna for 3 minutes or until done. Drain and set aside.
2. In a pot, bring water to boil. Add a dash of salt then boil shrimps for 2 minutes. Drain and set aside.
3. In a same boiling water, boil squids for 3 minutes. Drain and set aside.

Part 3
1. In a large bowl, combine seafood and the rest of ingredients.
2. Pour lime dressing over the salad then toss and sprinkle with parsley. Serve.

Cream Dory and Pechay in Oyster Sauce

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Filipino Style Recipe: Cream dory and pechay in oyster sauce is a simple and quick fish dish that consists of cream dory and pechay cooked together in oyster sauce, soy sauce and other seasonings.

Estimated time of preparation: 10 minutes
Estimated time of cooking: 10 minutes
Good for 2-3 persons

Ingredients:
1/2 kilo cream dory fillet, cut into serving pieces
a bunch of pechay, trimmed
3 tablespoons soy sauce
4 tablespoons oyster sauce
1 thumb-sized ginger, julienned
a dash of dried chili flakes
2 stalks of onion leeks, chopped
1/4 cup water
1 tablespoons sesame oil
salt and pepper to taste

Procedures:
1. In a sauce pan, arrange some pechay then place cream dory on top.
2. Add the rest of the ingredients then top with remaining pechay.
3. Cover and simmer in a low heat for 5 minutes then adjust seasoning according to taste.
4. Simmer for another 3 minutes then remove from heat. Serve immediately with steamed rice.

Sweet and Sour Fish Fillet

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Filipino Style Recipe: sweet and sour fish fillet is another variety of popular sweet and sour dish that is commonly served in Chinese restaurants. The fish fillet comes fried in a crispy batter. Together with other vegetables, the fish fillet mixed in sweet and sour sauce made of pineapple, vinegar, ketchup, sugar and cornstarch. This is usually serve as main dish together with steamed rice.

Estimated time of preparation: 20 minutes
Estimated time of cooking: 20-25 minutes
Good for 3-4 persons

Ingredients:
3/4 kilo fish fillet(I used dory), cut into serving pieces
oil for frying

Coating:
1 egg
1/4 teaspoon salt
1/2 cup cornstarch

Sauce:
1 green bell pepper, cut into cubes
1 big can pineapple chunks(reserve juice)
1 medium onion, cut into cubes
3 tablespoon vinegar
4 tablespoons brown sugar
4 tablespoons ketchup
2 tablespoons cornstarch(dissolve in 5 tablespoons water)
1/2 teaspoon sesame oil(optional)

Procedures:
Part 1
1. In a bowl, combine the cornstarch, egg, salt and fish fillet then stir to coat evenly.
2. Let sit for 15 minutes at room temperature.

Part 2
1. In a frying pan, heat cooking oil and deep fry fish pieces for 4 minutes or until golden brown.
2. Drain on paper towel and set aside.

Part 3
1. In a sauce pan, heat oil then saute bell pepper and onion. Remove from pan and set aside.
2. Add the pineapple chunks, pineapple juice, vinegar, ketchup, salt and brown sugar then bring to boil.
3. Adjust seasoning according to taste then add cornstarch mixture and simmer for another minute or until begin to thickens.
4. Add the fish pieces, bell pepper and onion then mix well. Remove from heat.
5. Remove from heat then transfer to serving plate. Serve hot with steamed rice.

Dory in Creamy White Sauce

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Filipino Style Recipe: dory in creamy white sauce is a simple yet flavorful dish. This dish is consists of dory fillets comes fried and then cooked together with mushrooms in creamy white sauce made of butter, milk and cornstarch. This is a healthy main dish that is usually serve together with steamed veggies.

Estimated time of preparation: 15 minutes(plus marinating time)
Estimated time of cooking: 30-35 minutes
Good for 2-3 persons

Ingredients:
1/2 kilo dory fillets, cut into 4 inches
1/4 cup lemon or calamansi juice
1/2 teaspoon dried rosemary(optional)
200 grams sliced mushrooms
1 1/2 cups non-fat milk
1/4 cup cornstarch(dissolved in 1 cup water)
100 grams butter
salt and pepper to taste
100 grams green beans, steamed(optional)

Procedures:
Part 1
1. Season dory fillets with rosemary, salt, pepper and lemon juice. Set aside for 15 minutes.
2. In a frying pan, heat oil then fry fish until golden brown.
3. Drain on paper towel and set aside.

Part 2
1. In a bowl, pour milk and cornstarch then stir until dissolved. Set aside.

Part 3
1. In a pan, heat oil and melt butter then saute onion until soft.
2. Add mushrooms then stir fry until light brown.
3. Pour milk mixture and bring to boil then season according to taste.
4. Simmer until begin to thickens. Keep stirring.
5. Add fried fish then simmer for another minute.
6. Transfer to serving plate then serve with steamed beans.