Seafood

Spaghetti Negra

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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

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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

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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

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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.

Fishkatsu

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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 garnish with parsley.
3. Serve with garlic-mayo dip.

Clams Three Cheese Pasta

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Ingredients:
500 grams spaghetti or any pasta
800 grams clams(halaan)
1 pack Three Cheese pasta sauce
1/2 cup Parmesan cheese, grated
1/4 cup sliced shiitake mushroom
3 tablespoons vegetable oil
1/2 head garlic, peeled and chopped
1 onion, chopped
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 three cheese pasta sauce and grated cheese then keep stirring for about 3 minutes.
4. Adjust seasoning with salt and pepper.
5. In a serving plate, arrange pasta then add the sauce on top. Sprinkle with remaining grated cheese and garnish with parsley. Serve!

Tuna Flakes Nuggets

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Photo credit to www.sickchirpse.com

Ingredients:
2 packs of sky flakes, crushed
1 can tuna flakes in vegetable oil, drained and chopped
1 red onion, minced
1 raw egg, beaten
1 tablespoon flour
salt and pepper to taste

Coating (optional):
1 cup breadcrumbs
1 raw egg, beaten

Cooking oil for frying

Procedures:
1. In a bowl, combine all ingredients then mix until well blended.
2. Scoop a tuna mixture, dip in beaten egg then roll in bread crumbs.
3. In a frying pan, heat oil then deep fry the mixture over low heat until golden brown. Drain.
4. Transfer to serving plate then serve with dipping sauce.

Easy Tuna Sisig

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Ingredients:
1 can tuna flakes in oil, drained
1 white onion, minced
3 pieces chili, chopped
2 tablespoons crushed chicharon
1/2 tablespoon mayonnaise
1/2 tablespoon margarine
liquid seasoning
1 raw egg (optional)
calamansi (optional)

Procedures:
1. In bowl, combine tuna flakes, chicharon, mayonnaise, onion and chili.
2. Heat sizzling plate over low flame then grease with margarine.
3. Add tuna mixture then season with liquid seasoning. Mix well.
4. Add raw egg then mix again until cooked.
5. Remove from heat then serve immediately with calamansi and steamed rice. Enjoy.

Clams Spaghetti Carbonara

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Ingredients:
500 grams spaghetti or any pasta
800 grams clams(halaan)
3 tablespoons vegetable oil
1/2 head garlic, peeled and chopped
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. 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!

Tuna Aglio Olio

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Ingredients:
400 grams spaghetti pasta
1/4 cup olive oil
8 cloves garlic, peeled and chopped
1 can spicy tuna flakes in oil, drained
1 tablespoon dried basil
2 tablespoons capers
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 1 tablespoon olive oil then saute garlic, dried basil, capers and chili flakes.
2. Add tuna and stir cook for 3 minutes then season with salt and pepper.
3. Add remaining olive oil and pasta then toss until coat evenly.
5. Transfer to serving plate, garnish with basil leaves then serve.