Seafood

Kinilaw na Tuna

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Filipino Style Recipe: kinilaw na tuna is a raw fish salad made of fresh tuna mixed with vinegar, garlic, onion, ginger, calamansi juice, salt and pepper. This dish is another Filipino delicacy and usually served as appetizer or pulutan. Make sure it is fresh because the taste of kinilaw is depends on the freshness of the fish.

Estimated time of preparation: 10 minutes(plus chilling time)

Ingredients:
500 grams fresh yellow fin tuna fillet, cut into cubed
1/3 cup spiced vinegar
4 gloves garlic, finely minced
1 white onion, chopped
2 tablespoons minced ginger
4 tablespoons calamansi or lime juice
salt and pepper to taste
3/4 cup vinegar for washing

1 red onion, chopped(optional)
3 pieces birds eye chili(siling labuyo), chopped(optional)
1 tablespoon sugar(optional)
2 tomatoes, diced(optional)
1/2 cup pork cracklings(chicharon), crushed

Procedures:
1. In a bowl, combine cubed tuna and vinegar then mix well.
2. Let stand for 2 minutes then drain vinegar.
3. Add the remaining ingredients then mix well.
4. Cover and refrigerate for 30 minutes. Serve chilled with beer.

(photo credit to cheannetoday)

Sweet and Spicy Calamares

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Filipino Style Recipe: Sweet and spicy calamares is comprises a squid as main ingredient. Normally the squid cut into rings then mix with batter then deep fried for a minute. Mix to coat in a sweet and spicy sauce made of honey, hot sauce and Worcestershire sauce.

Estimated time of preparation and cooking: 20 minutes.
Good for 2-3 persons

Ingredients:
500 grams squid, clean and cut into rings
1 egg, beaten
3/4 cup flour
1 cup breadcrumbs(optional)
salt and pepper to taste
vegetable oil for frying
1/2 cup liquid honey
3 tablespoons hot sauce
1 tablespoon Worcestershire sauce

Procedures:
Part 1
1. In a small bowl, combine honey, hot sauce and Worcestershire sauce. Mix well and set aside.

Part 2
1. In a bowl, combine flour, salt and pepper. Mix well.
2. Add squid then dip in beaten egg then roll in breadcrumbs. Set aside.

Part 3
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. Transfer the fried calamares in serving plate and pour the sauce on top. Mix to coat then serve.

Sinigang na Bilong-Bilong

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Filipino Style Recipe: Sinigang na bilong-bilong(moonfish) is another simple and easy Filipino dish. The procedure is similar to other sinigang, normally the fish cooked in a combination of onions, tomatoes, different vegetables and tamarind which gives a sour taste.

Estimated time of preparation and cooking: 15 minutes

Ingredients:
1/2 kilo Moonfish(Bilong-bilong)
1 pack sinigang sa sampaloc mix or 10 pieces tamarind(sampaloc)
3 cups water or rice washing
4 cloves garlic, minced
1 onion, sliced
1 thumb-sized ginger, sliced thinly
2 tomatoes, halves
a bunch potato tops(talbos ng kamote) or petchay
3 tablespoons olive oil
salt or fish sauce to taste
1 teaspoon ground pepper

Procedures:
1. In a pot, heat olive oil and saute garlic, onion, ginger and tomatoes.
2. Pour water and bring to boil. Add fish then cover and simmer for 3 minutes.
4. Add tamarind juice then simmer for another 4 minutes.
5. Season with salt or fish sauce according to taste.
6. Add green chili and potato tops and simmer for another 1 minute.
7. Transfer to serving bowl and serve hot.

Notes:
If using tamarind instead of sinigang mix, here’s the procedure:
1. Boil tamarind until soften.
2. Pound and extract the juices.

Adobong Hito

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Filipino Style Recipe: Adobong Hito or catfish is another variety of popular Filipino adobo. The procedure is almost the same, normally the fish cooked in a blend of soy sauce, vinegar, garlic, peppercorn, salt and soda to add sweetness to our dish. Covered and simmered until the fish is tender and a little sauce is left. This delicious dish commonly served main dish or sometimes as pulutan.

Estimated time of preparation: 15 minutes
Estimated time of cooking: 25 minutes
Good for 3-4 persons

Ingredients:
2 pieces medium-sized catfish (hito), cleaned
1 1/2 cup soda or lemonade
1/4 cup soy sauce
1/3 cup vinegar
1/2 head garlic, peeled and crushed
1 large onion, peeled and sliced
1 thumb-sized ginger, chopped and crushed
1 tablespoon peppercorns
salt to taste
4 pieces red chili peppers(labuyo), chopped(optional)

Procedures:
Part 1
1. Clean the fish by removing the fins, innards and chop off the tails.
2. Slice into serving pieces then rub with salt and wash on running water.

Part 2
1. In a cooking pot, arrange the fish and all the ingredients.
2. Cover and simmer in a medium heat until tender and a little sauce is left.
3. Adjust seasoning according to taste, add water if necessary then simmer for a few minutes.
4. Remove from heat then transfer on a serving plate. Serve with steamed rice.

Sinaing na Tulingan

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Filipino Style Recipe: sinaing na tulingan is a simple fish dish by Filipinos but it requires a lot of time in cooking. Normally the fish slit horizontally on both sides then flatten. Season with salt and then wrap using banana leaves. Traditionally, we used clay pot and cooked the fish in a hot charcoal for at least 2 hours or more until it is almost soft including the bones.

Estimated time of preparation and cooking: 20 minutes.
Estimated time of cooking: at least 2 hours or more

Ingredients:
1 kilo tulingan
1/2 cup dried bilimbi(kamias) or tamarind(sampalok)
4 cups water
3 tablespoons rock salt to taste
4 pieces green chili(siling haba),(optional)
banana leaves
clay pot

Procedures:
Part 1
1. Clean the fish by removing the gills and innards then chop off the tail.
2. Slit a long horizontal line on both sides then press to flatten and soften the fish.
3. Wash on running water then rub with salt.
4. Wrap the fish with pre-cut banana leaf then set aside.
5. Repeat the procedures for remaining pieces.

Part 2
1. In a clay pot or cooking pot, arrange bilimbi then put the fish side by side.
2. Add green chili then pour water until the fish is almost covered.
3. Cover and simmer in a low heat for at least 2 hours. Add more water if necessary.
4. Continue cooking until the liquid is almost dries up.
5. Remove from heat then served with steamed rice.

photo credit to Annalyn Jusay

Sinigang na Ulo ng Maya-Maya

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Filipino Style Recipe: sinigang na ulo ng maya-maya or snappers head tamarind soup is another simple and easy Filipino dish. This is similar to other sinigang that has a sour broth. Normally the head cooked in a combination of rice washing, onions, tomatoes, vegetables and tamarind which gives a sour taste.

Estimated time of preparation and cooking: 15-20 minutes
Good for 2-3 persons

Ingredients:
2 pieces snappers head(ulo ng maya-maya)
1 pack sinigang sa sampaloc mix
6 cups water or rice washing
4 cloves garlic, minced
1 onion, sliced
1 thumb-sized ginger, sliced thinly
3 tomatoes, diced
a bunch petchay or kangkong
1 radish, sliced(optional)
3 tablespoons olive oil
salt or fish sauce to taste
1 teaspoon ground pepper

Procedures:
1. In a pot, heat olive oil and saute garlic, onion, ginger and tomatoes.
2. Add maya-maya, radish and pour water. Cover and simmer for about 10 minutes.
3. Add tamarind juice or sampaloc mix. Simmer for 5 minutes.
4. Season with salt or fish sauce according to taste.
3. Add petchay and simmer for another 1 minute.
4. Transfer to serving bowl and serve hot.

Stuffed Squid

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Filipino Style Recipe: stuffed squid or relyenong pusit is another popular dish in every occasion that usually served as finger food(pulutan). Normally the squid is stuffed with onions and tomatoes then fry or grilled in a hot charcoal.

Estimated time of preparation: 15 minutes
Estimated time of cooking: 20 minutes

Ingredients:
1 kilo large/medium sized fresh squid, clean
2 onions, chopped finely
3 tomatoes, chopped finely
1 teaspoon salt
1 teaspoon pepper
2 tablespoons soy sauce
2 tablespoons calamansi juice
1/4 cup chopped parsley(optional)

Procedures:
1. In a bowl, combine soy sauce, calamansi juice, tomatoes, onions, parsley, salt and pepper. Mix well.
2. Stuff the mixture inside the squid then secure with toothpick. (Do not to over stuff the squid)
3. Grilled over hot charcoal for 10 minutes.
4. Transfer to serving plate then slit the squid vertically.
5. Serve with liquid seasoning.

Notes:
1. You may also fry the squid for 3 minutes.

Steamed Crab

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Filipino Style Recipe: Steamed Crab(alimasag) is a simple and easy seafood dish. The crabs simmered in water with salt, I used soda instead to have a sweeter taste. Crabs cooked for less than 8-10 minutes or until the crabs cooked and turns to bring red. This dish is usually served as appetizer or pulutan with toyo-mansi with bird’s eye chili(labuyo).

Ingredients:
1 kilo fresh crabs(alimasag), cleaned
1/2 cup soda
2 teaspoons salt

Procedures:
1. In a large pot, combine crabs and the rest of ingredients.
2. Cover and simmer in medium heat for 10 minutes or until crabs color turns to bright red.
3. Remove from heat then transfer to serving plate. Done.

Kinilaw na Tanigue

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Filipino Style Recipe: kinilaw na tanigue is a raw fish salad made of fresh tanigue mixed with vinegar, garlic, onion, ginger, calamansi juice, salt and pepper. This dish is another Filipino delicacy and usually served as appetizer or pulutan. Make sure it is fresh because the taste of kinilaw is depends on the freshness of the fish.

Estimated time of preparation: 10 minutes(plus chilling time)

Ingredients:
1 kilo fresh tanigue fillet, cut into cubed
1/4 cup vinegar
6 gloves garlic, finely minced
1 large white onion, chopped
3 tablespoons minced ginger
6 tablespoons calamansi or lime juice
salt and pepper to taste
3/4 cup vinegar for washing

3 tomatoes, diced(optional)
1 tablespoon sugar(optional)
1 red bell pepper, slice thinly(optional)
3 pieces red chili(siling labuyo), chopped(optional)
spring onion for garnishing(optional)

Ingredients:
1. In a bowl, combine cubed tanigue and vinegar then mix well.
2. Let stand for 2 minutes then drain vinegar.
3. Add the remaining ingredients then mix well.
4. Cover and refrigerate for 30 minutes. Serve chilled.

Notes:
1. You may also add coconut cream if you prefer.

Grilled Tuna Belly

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Filipino Style Recipe: grilled tuna belly is another easy and mouth-watering grilled dish. This is usually made of tuna belly marinated then grilled until done. Serve with soy sauce, calamansi juice and red chili then usually served as appetizer or pulutan.

Estimated time of preparation: 5-10 minutes(plus marinating time)
Estimated time of cooking: 10 minutes
Good for 3-4 persons

Ingredients:
1 kilo tuna belly(1 inch or thicker), cut into 4 portions

Marinade:
1/2 cup light soy sauce
1 thumb-sized ginger, grated
4 cloves garlic, minced
1/4 cup lime juice
3 tablespoons dark brown sugar
2 tablespoons honey(optional)
2 tablespoons olive oil
1 tablespoon grind black pepper

Procedures:
Part 1
1. In a bowl, combine marinade ingredients then marinate tuna belly for at least 1 hour.

Part 2
1. Remove the tuna belly and then reserve the marinade.
1. Grill marinated tuna belly over hot charcoal for 3 minutes each side or until tender while basting with marinade mixture.
2. Transfer serving plate and serve with steamed rice and spicy tuyo-mansi.