Cheesy Shrimp Carbonara


Ingredients:
500 grams linguine pasta
500 grams shrimp, peeled and deveined
100 grams sliced button mushroom
1 can evaporated milk
250 ml all purpose cream
1 can creamed of mushroom soup
1 head garlic, minced
1 onion, minced
2 tablespoons cayenne pepper
2 large tomatoes, seeded, diced
1 teaspoon ground pepper
2 tablespoons olive oil
250 grams grated Parmesan cheese
2 tablespoon spring onion, chopped(optional)

Procedures:
Part 1
1. In a large pot, prepare the pasta based on cooking instructions. Set aside.

Part 2
1. Sprinkle shrimps with cayenne pepper.
2. In a nonstick pan, heat oil then sear shrimps until color turns to pink. Remove from the pan and set aside.

Part 3
1. In a same pan, saute garlic, onion and mushroom for 2-3 minutes.
2. Add evaporated milk and creamed mushroom soup.
3. Add the all purpose cream and grated Parmesan cheese. Stir and bring to boil. Season with ground pepper. (Add more evaporated milk or a cup of water if the sauce is too creamy or salty.)
4. Simmer until beginning to thicken. Put back the shrimps then toss to combine. Remove from heat.
5. Prepare pasta into serving plate, top with tomatoes, spring onion and grated Parmesan cheese. Serve and enjoy.

Grilled King Prawns


Ingredients:
8-10 pieces fresh king prawns
3 tablespoons olive oil
salt and ground pepper to taste

Procedures:
1. Wash and clean prawns, cut off the antennae and rostrum on the prawn’s head.
2. Using a sharp knife, make a slit on the back, open up and devein.
3. Season with salt and pepper then brush with olive oil.
4. Grill over hot charcoal until cooked or color turns light orange.
5. Serve with dipping sauce.

Sizzling Spicy Squid


Ingredients:
1 kilo medium-sized fresh squid, cleaned
3 cloves garlic, minced
1 white onion, chopped
2 tablespoons oyster sauce
100 grams tomato sauce
2 teaspoons hot sauce
2-3 pieces red chili(labuyo), chopped
3 pieces green chili(siling haba), sliced diagonally
1 large bell pepper, sliced
salt and ground pepper to taste
3 tablespoons sesame oil

Procedures:
Part 1
1. Score the squid with diagonal criss-cross scoring then cut into squares.(This will make the squid more tender and less chewy).

Part 2.
1. In a pan, heat sesame oil then saute garlic, onion and red chili.
2. Add squid, oyster sauce, tomato sauce, and hot sauce. Stir to combine.
3. Add green chili and bell pepper then stir cook for 1 minute. (Don’t overcooked, squid will become tough)
4. Season with salt and pepper according to taste.
5. Transfer to hot sizzling plate then serve immediately with steamed rice.

Seafood Paella


Ingredients:
5 cups sticky rice(malagkit)
1/2 kilo prawns
200 grams squid, sliced
1/2 kilo fish fillets(salmon, tuna, etc), cut into cubes
1/2 kilo mussels(tahong)
1 large chorizo, sliced diagonally(optional)
5 gloves garlic, sliced
1 large onion, chopped
2 pieces bell pepper(red, green), sliced
1 pack(270 grams) tomato sauce
1 tablespoon paprika
1 teaspoon saffron
1 cup green peas
1 tablespoon parsley, chopped
1/2 cup olive or vegetable oil
fish sauce, salt and pepper to taste

Procedures:
Part 1
1. In a pot, place mussels then pour enough water. Bring to boil until the shells open. Drain. Set aside the broth.
2. In a pan, heat oil then fry prawns, squid and fish fillets for 2 minutes or until cooked. Drain and set aside.
3. In a same pan, fry chorizo until golden brown. Drain and set aside.

Part 2
1. In a paella pan, heat olive oil then saute garlic and onion.
2. Add green peas, paprika, saffron, tomato sauce and rice then stir until colored distribute evenly.
4. Pour mussels broth then simmer until rice is almost tender and mushy. Add more water if needed.
5. Add parsley then season with salt and pepper to taste.
6. Arrange bell peppers, seafood and other remaining ingredients on top.
7. Continue simmering until sauce is absorbed. Transfer to serving plate then serve.

Quick and Easy Tahong Sisig


Ingredients:
2 kilo mussels(tahong), cleaned with beard removed
1 thumb-sized ginger, minced
3 cloves garlic, minced
1 red onion, minced
2-3 pieces green chili pepper(siling haba), chopped
2 pieces red chili(labuyo), chopped
1/4 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon ground pepper
1 tablespoon unsalted butter
1-2 raw eggs (optional)

Procedures:
Part 1
1. In a pan, place ginger and mussels with enough water. Bring to boil until the shells open.
2. Drain then remove the mussels from the shell. Chop and set aside.

Part2
1. In a pan, melt butter the saute garlic and onion.
2. Add mussels, green chili, and labuyo then season with paprika, salt and pepper.
3. Transfer into hot sizzling plate then add egg on top.
4. Toss and serve immediately.

Pan Seared Salmon Steak


Ingredients:
2-3 salmon steak
3 cloves garlic, minced
sea salt and pepper to taste
5 tablespoons olive oil/unsalted butter

Procedures:
1. Season salmon steak with garlic, salt, and pepper on both side.
2. In a heated non stick pan, drizzle with olive oil.
3. Sear salmon steak for 5 minutes on each side or until light brown.
4. Transfer to serving plate then serve immediately.

Sweet Chili Crabs


Ingredients:
500 grams mud crabs, rinse
3 tablespoons vegetable oil
5 cloves garlic, chopped
3-4 fresh red chili(labuyo), chopped
1 raw egg, beaten
salt and pepper to taste
2 teaspoons chopped spring onions

Sauce:
1 cup water
4 tablespoon tomato ketchup
2 tablepoons sugar
1 teaspoon sweet chili sauce
1 teaspoon cornflour

Procedures:
Part 1
1. In a bowl, combine sauce ingredients then stir until well blended.

Part 2
1. In a wok, heat oil then saute garlic and chili.
2. Add crabs then stir fry until shells color turns to red.
3. Add sauce then toss. Cover and simmer for 3 minutes.
4. Add beaten egg and stir. Squeeze lime juice then add seasoning according to taste. Simmer for another 2 minutes or until almost thickens.
5. Transfer into serving plate then sprinkle with chopped spring onions.

Sweet Chili Shrimps


Ingredients:
1 kilo grams large shrimps, discard the legs
3 tablespoons sweet chili sauce
2 tablespoons ketchup
1/4 cup soda
6 cloves garlic, minced
1 thumb sized ginger, minced
2 tablespoons olive oil
1/2 teaspoon chili flakes
1 teaspoon garlic flakes
1 stalk green onion, chopped for garnishing

Procedures:
Part 1
1. In a bowl, combine, sweet chili sauce, ketchup and soda then mix well. Set aside.

Part 2
1. In a pan, heat oil then saute garlic and ginger.
2. Add shrimps and stir cook for a minute until color turns to pink.
3. Remove shrimps from the pan and set aside.

Part 3
1. In a same pan, pour sauce and simmer until starts to thickens. Keep stirring.
2. Put back the shrimps and toss until evenly coated.
3. Add chili flakes and garlic flakes then adjust seasoning according to taste.
4. Transfer into serving plate then garnish green onions.
5. Serve immediately with steamed rice.

Boneless Bangus Teriyaki


Ingredients:
8 slices boneless bangus(milkfish)
salt to taste
1/2 cup flour
cooking oil for frying
1 red bell pepper, cut into strips
spring onions, chopped

Teriyaki Sauce:
1/4 soy sauce
1/3 cup sugar
3 gloves garlic, minced
1 cup water
1 tablespoons cornstarch, dissolved in 1/4 cup water

Procedures:
Part 1
1. Season fish with salt, dredge into flour then shake off to remove excess flour.
2. In a pan, heat cooking oil then fry until golden brown. Drain on paper towel and set aside.

Part 2
1. In a sauce pan, combine teriyaki sauce ingredients then mix until blended.
2. Cook in a low heat then add dissolve cornstarch. Keep stirring until sauce thickens.

Part 3.
1.In a serving plate, arrange the fish then pour teriyaki sauce over the fish. Garnish with bell pepper and spring onions.
2. Serve immediately then steamed rice.

Inihaw na Sugpo


Ingredients:
10-12 pieces fresh prawns
5 cloves garlic, minced
2/3 cup soda
1/4 teaspoon cayenne pepper
3 tablespoons olive oil
salt and pepper

Procedures:
1. In a bowl, combine all ingredients then stir well.
2. Add prawns then toss until evenly coated. Marinate inside the fridge for at least an hour.
3. Skewered each prawn then grill each side for 2-3 minutes or until color turns light orange.
4. Serve immediately with dipping sauce.