fresh large squids Seasoning; salt
calamansi juice powdered pepper
vetsin
Clean squid, slit on one side to spread: Rub with salt, pepper and sprinkle with vetsin. Season with a few drops of calamansi juice. Let stand for 2-3 hours before grilling.
Add 1 tablespoon cooking oil to marinate mixture. Brush squid with this mixture while grilling. Serve grilled squid with pickled papaya.
Showing posts with label seafoods. Show all posts
Showing posts with label seafoods. Show all posts
Tuesday, October 4, 2011
GINATAANG KUHOL
20-30 kuhol
2 coconuts, grated, extract; 1 cup thick cream 2 cups thin cream
3-4 green, long pepper
1 med. sized onion, sliced
4 cloves garlic, minced 2 tbsp. ginger, minced
2 cups kangkong leaves & stalks 1 tsp. vetsin
salt to taste
Soak kuhol in water for 2-3 hours. Wash and drain. Break, tail-end of snails (simply by tapping with the handle of a knife). Wash again and drain. Set aside.
In a pan, put in thin cream, add garlic, ginger, onion, and green pepper. Bring to a boil. Add snail and kangkong leaves and stalks. Season with salt and vetsin. When kangkong is half cooked, add thick cream. Simmer for 10 minutes. Kalabasa flowers and young leaves are a good substitute to kangkong.
2 coconuts, grated, extract; 1 cup thick cream 2 cups thin cream
3-4 green, long pepper
1 med. sized onion, sliced
4 cloves garlic, minced 2 tbsp. ginger, minced
2 cups kangkong leaves & stalks 1 tsp. vetsin
salt to taste
Soak kuhol in water for 2-3 hours. Wash and drain. Break, tail-end of snails (simply by tapping with the handle of a knife). Wash again and drain. Set aside.
In a pan, put in thin cream, add garlic, ginger, onion, and green pepper. Bring to a boil. Add snail and kangkong leaves and stalks. Season with salt and vetsin. When kangkong is half cooked, add thick cream. Simmer for 10 minutes. Kalabasa flowers and young leaves are a good substitute to kangkong.
GINATAANG TALANGKA
20-30 fresh talangka (small crabs)
8-10 gabi leaves w/stalks (shredded, wilted) 4-5 green native pepper 5-6 cloves garlic, minced
2 tbsp. minced ginger
2 coconuts, grated, extract:
1 cup thick cream
2 cups thin cream
1 tsp. vetsin
1 med. sized onion, minced
salt to taste
Wash talangka, Drain.
In a large pan, put in thin cream, add ginger, garlic, onion, whole green peppers, salt, and vetsin. When cream boils, add gabi leaves and stalks. Simmer in low fire for 30 minutes. Pour in thick cream and add talangka. Cook until sauce thickens and oil comes
out.
8-10 gabi leaves w/stalks (shredded, wilted) 4-5 green native pepper 5-6 cloves garlic, minced
2 tbsp. minced ginger
2 coconuts, grated, extract:
1 cup thick cream
2 cups thin cream
1 tsp. vetsin
1 med. sized onion, minced
salt to taste
Wash talangka, Drain.
In a large pan, put in thin cream, add ginger, garlic, onion, whole green peppers, salt, and vetsin. When cream boils, add gabi leaves and stalks. Simmer in low fire for 30 minutes. Pour in thick cream and add talangka. Cook until sauce thickens and oil comes
out.
GINATAANG DILIS
1 1/2 kilo fresh small dilis
1 1/2 cups grated young coconut 1 med. sized onion, minced 1 tsp. vetsin
3 cloves garlic, minced 1 tbsp. ginger, minced
3-4 green, long native pepper 2 tbsp. salt
5-6 large gabi leaves, wilted
1 cup thick coconut cream (1st extract) 1 cup thin coconut cream (2nd extract)
Cut off dilis head. Wash and drain. Combine dilis, grated young coconut, onion, garlic, ginger, and green pepper (mince pepper if you want a spicy and hot dish). Season with salt and vetsin.
Wrap 2-3 tablespoons of mixture in gabi leaves. Form into squares or rectangles. Tie with a string.
Arrange wrapped mixture in a pan, pour in coconut milk (2nd extraction). Cover; let boil, then, lower heat and simmer until cream is reduced to half. Add thick cream (1st extraction). Simmer again until cream thickens and oil comes out.
1 1/2 cups grated young coconut 1 med. sized onion, minced 1 tsp. vetsin
3 cloves garlic, minced 1 tbsp. ginger, minced
3-4 green, long native pepper 2 tbsp. salt
5-6 large gabi leaves, wilted
1 cup thick coconut cream (1st extract) 1 cup thin coconut cream (2nd extract)
Cut off dilis head. Wash and drain. Combine dilis, grated young coconut, onion, garlic, ginger, and green pepper (mince pepper if you want a spicy and hot dish). Season with salt and vetsin.
Wrap 2-3 tablespoons of mixture in gabi leaves. Form into squares or rectangles. Tie with a string.
Arrange wrapped mixture in a pan, pour in coconut milk (2nd extraction). Cover; let boil, then, lower heat and simmer until cream is reduced to half. Add thick cream (1st extraction). Simmer again until cream thickens and oil comes out.
KINILAW NA DILIS
kilo fresh small dilis 3 tbsp. calamansi juice 2 tbsp. minced ginger 1 tsp. vetsin
salt to taste
Cut off head of dilis. Wash very well. Drain. Add all seasonings. Let stand for 1 hour and serve. Garnish with chopped spring onions. Store in refrigerator if not to be served at once.
salt to taste
Cut off head of dilis. Wash very well. Drain. Add all seasonings. Let stand for 1 hour and serve. Garnish with chopped spring onions. Store in refrigerator if not to be served at once.
KILAWIN TALABA
(Oyster)
1 cup fresh oysters meat
cup vinegar
3 cloves garlic, crushed
4-5 native onions (sibuvas-taga/og)
1/2 tsp. peppercorns (coarsely pounded)
tsp. salt
Slice onions into thin rings. Add garlic, salt and pepper to vinegar. Add oysters. Let stand for 2-3 hours.
Note; if you are planning to serve it 5.ho,urs later or-more, bring to a boil over a high heat, but remove immediately or the oysters meat would be reduced to pea size.
1 cup fresh oysters meat
cup vinegar
3 cloves garlic, crushed
4-5 native onions (sibuvas-taga/og)
1/2 tsp. peppercorns (coarsely pounded)
tsp. salt
Slice onions into thin rings. Add garlic, salt and pepper to vinegar. Add oysters. Let stand for 2-3 hours.
Note; if you are planning to serve it 5.ho,urs later or-more, bring to a boil over a high heat, but remove immediately or the oysters meat would be reduced to pea size.
ADOBONG TILAPIA
1 1/2 kilo med. sized tilapia , 5-6 cloves garlic, minced 1 cup vinegar
1/3 cup water
1 tbsp. soy sauce
1 tbsp. salt
1 tsp. pepper 1 tsp. vetsin
2 tbsp. cooking oil
Scrape scales of fish. Clean. Arrange on shallow pan. Add all ingredients. Cover. Let boil, then lower heat and cook for 15-20 minutes.
1/3 cup water
1 tbsp. soy sauce
1 tbsp. salt
1 tsp. pepper 1 tsp. vetsin
2 tbsp. cooking oil
Scrape scales of fish. Clean. Arrange on shallow pan. Add all ingredients. Cover. Let boil, then lower heat and cook for 15-20 minutes.
GALUNGGONG - PINANGAT SA KAMIAS
1 1/2 kilo fresh small galunggong
5-6 tomatoes, quartered 1 large onion; chopped
6-7 large kamias
1 tbsp. salt
1 tbsp. patis 1 tsp. vetsin
2 tbsp. cooking oil
3/4 cup water
Cut off ends of kamias. Slice into halves, lengthwise. Put on a shallow pan, add onion and tomatoes. Pour in water and cooking oil, add patis, salt and vetsin.
Arrange galunggong,on top of mixtures. Cover and cook for 15-20 minutes over low heat.
5-6 tomatoes, quartered 1 large onion; chopped
6-7 large kamias
1 tbsp. salt
1 tbsp. patis 1 tsp. vetsin
2 tbsp. cooking oil
3/4 cup water
Cut off ends of kamias. Slice into halves, lengthwise. Put on a shallow pan, add onion and tomatoes. Pour in water and cooking oil, add patis, salt and vetsin.
Arrange galunggong,on top of mixtures. Cover and cook for 15-20 minutes over low heat.
GINATAANG GALUNGGONG
1/2 kilo fresh galunggong (med. sized)
1 1/2 cup vinegar
1 1/4 cup water
2 native green pepper (long) 1 tbsp. salt
1 tsp. vetsin
2 tbsp. ginger, minced
1 1/2 cups coconut cream, thick;
Clean galunggong, arrange in a shallow pan. Add salt, vinegar, water, pepper, ginger and vetsin. Boil, do not stir. Cook for 5 minutes. Add coconut cream. Stir gently so the cream-would not curdle. When it boils, cover and lower heat. Cook for 10 minutes and until sauce thickens.
1 1/2 cup vinegar
1 1/4 cup water
2 native green pepper (long) 1 tbsp. salt
1 tsp. vetsin
2 tbsp. ginger, minced
1 1/2 cups coconut cream, thick;
Clean galunggong, arrange in a shallow pan. Add salt, vinegar, water, pepper, ginger and vetsin. Boil, do not stir. Cook for 5 minutes. Add coconut cream. Stir gently so the cream-would not curdle. When it boils, cover and lower heat. Cook for 10 minutes and until sauce thickens.
KILAWIN TAHONG
1 kilo fresh large tahongs
3-4 cloves garlic, crushed
1 large onion, sliced
3-4 tomatoes, chopped
1/2 cup vinegar
1 tsp. vetsin
1 tsp. ground pepper
salt to taste
2 tbsp. cooking oil
1 large green bell pepper
Steam tahong. Remove meat from shell. Saute' garlic till brown. Add onion and tomatoes. After 3 minutes stir in tahong meat. Saute for another 3 minutes and add vinegar, salt, and powdered pepper. Cover. Add bell pepper and vetsin when it boils. Cook until sauce thickens.
3-4 cloves garlic, crushed
1 large onion, sliced
3-4 tomatoes, chopped
1/2 cup vinegar
1 tsp. vetsin
1 tsp. ground pepper
salt to taste
2 tbsp. cooking oil
1 large green bell pepper
Steam tahong. Remove meat from shell. Saute' garlic till brown. Add onion and tomatoes. After 3 minutes stir in tahong meat. Saute for another 3 minutes and add vinegar, salt, and powdered pepper. Cover. Add bell pepper and vetsin when it boils. Cook until sauce thickens.
Tahong Omellete
1 cup tahong meat, chopped
1 med. sized onion, finely chopped 3 cloves garlic, minced 1/z tsp. salt
1/2 tsp. pepper 1 tsp. vetsin 3 eggs
2 tbsp. cooking oil
Saute garlic until brown. Add onion. Stir in tahong meat and season with salt, pepper, and vetsin. Cook for 3 minutes. Saute minced garlic till brown, add _ chopped onions and Beat eggs, add sauted tahong.
1 med. sized onion, finely chopped 3 cloves garlic, minced 1/z tsp. salt
1/2 tsp. pepper 1 tsp. vetsin 3 eggs
2 tbsp. cooking oil
Saute garlic until brown. Add onion. Stir in tahong meat and season with salt, pepper, and vetsin. Cook for 3 minutes. Saute minced garlic till brown, add _ chopped onions and Beat eggs, add sauted tahong.
BAKED TAHONG
1 kilo fresh large tahongs
'h cup butter or margarine
5 cloves garlic, minced 1/2 cup grated cheese 1/2 cup bread crumbs
Place tahong on a pan (no water), cover and cook over moderate heat. When shells open up, drain. Remove top shell.
Melt butter, add minced garlic. Stir for 3 minutes. Brush each tahong meat with butter-garlic mixture, top with grated cheese and cover with bread crumbs.
Arrange tahong on a baking sheet. Bake in pre-heated oven with a low heat (250°F). Bake for 10-15 minutes.
'h cup butter or margarine
5 cloves garlic, minced 1/2 cup grated cheese 1/2 cup bread crumbs
Place tahong on a pan (no water), cover and cook over moderate heat. When shells open up, drain. Remove top shell.
Melt butter, add minced garlic. Stir for 3 minutes. Brush each tahong meat with butter-garlic mixture, top with grated cheese and cover with bread crumbs.
Arrange tahong on a baking sheet. Bake in pre-heated oven with a low heat (250°F). Bake for 10-15 minutes.
Burong Dalag
1 kilo mudfish (dalag)
cup salt
3 cups cooked rice
1 tbsp. angkak (herb for coloring)
Scrape scales of fish. Slit at the back from head to tail and spread. Cut into 4 pieces. Clean. Drain and rub with salt. Set aside for 2 hours.
Combine cooked rice, salt and angkak. Pack fish and rice mixture in an earthen jar (palayok) or a bottle with wide mouth. Cover tightly. Store in the refrigerator.
After one-week, you may then saute the 'buro'.
Note: Instead of dalag, you may choose tilapia or gurami for your buro.
Saute minced garlic till brown, add chopped onions and tomatoes. Stir for 3 minutes and add burong dalag with the rice pour in mixture. Add a little water, vetsin. Cook for 10 minutes.
cup salt
3 cups cooked rice
1 tbsp. angkak (herb for coloring)
Scrape scales of fish. Slit at the back from head to tail and spread. Cut into 4 pieces. Clean. Drain and rub with salt. Set aside for 2 hours.
Combine cooked rice, salt and angkak. Pack fish and rice mixture in an earthen jar (palayok) or a bottle with wide mouth. Cover tightly. Store in the refrigerator.
After one-week, you may then saute the 'buro'.
Note: Instead of dalag, you may choose tilapia or gurami for your buro.
Saute minced garlic till brown, add chopped onions and tomatoes. Stir for 3 minutes and add burong dalag with the rice pour in mixture. Add a little water, vetsin. Cook for 10 minutes.
PESANG DALAG
1 large mudfish (dalag), sliced
1/4 kilo cabbage, cut into big pieces 1/4 kilo petsay, cut in halves 1 tbsp. whole peppercorns 1 tbsp. ginger strips 4 cups rice water 1 tsp. vetsin
1 med. sized onion, quartered
salt to taste
Boil rice water. Add ginger, peppercorn, onion and season with salt and vetsin. After 3 minutes add fish. Cover. Cook for another 3 minutes, then, add vegetables. Continue cooking until vegetables are half cooked. Serve with miso sauce.
1/4 kilo cabbage, cut into big pieces 1/4 kilo petsay, cut in halves 1 tbsp. whole peppercorns 1 tbsp. ginger strips 4 cups rice water 1 tsp. vetsin
1 med. sized onion, quartered
salt to taste
Boil rice water. Add ginger, peppercorn, onion and season with salt and vetsin. After 3 minutes add fish. Cover. Cook for another 3 minutes, then, add vegetables. Continue cooking until vegetables are half cooked. Serve with miso sauce.
Monday, October 3, 2011
ADOBONG BANGUS
1 medium sized bangus, sliced 4 cloves garlic, minced 2 tbsp. soy sauce
1/2 tsp. salt
1/2 tsp. pepper
1 cup vinegar 1/3 cup water
1 tsp. vetsin
cooking oil
Combine all ingredients and marinate bangus in this mixture. Let stand for 1 hour.
Drain fish. Set aside vinegar mixture. Fry fish. When golden brown, set aside and fry garlic. Add vinegar mixture. When iff~oils, drop in fried bangus. Cook for 10 minutes.
1/2 tsp. salt
1/2 tsp. pepper
1 cup vinegar 1/3 cup water
1 tsp. vetsin
cooking oil
Combine all ingredients and marinate bangus in this mixture. Let stand for 1 hour.
Drain fish. Set aside vinegar mixture. Fry fish. When golden brown, set aside and fry garlic. Add vinegar mixture. When iff~oils, drop in fried bangus. Cook for 10 minutes.
FISH ESCABECHE
1 large fish (apahap, lapu-lapu or talakitok)
1 large onion, thick slices -- - 2 red & green bell pepper, strips 1 cup grated papaya (unripe) 4 cloves garlic, crushed 2 tbs.. ginger strips 1 cup vinegar_
1/2 cup water
1 tbs.. salt 3 tbsp. sugar
1 tbs.. cornstarch
Clean fish. Rub salt and let stand for 1-2 hours.
Prepare vinegar sauce. Add salt and sugar to vinegar and boil. Thicken with cornstarch (dissolved). Blend well. Set aside.
Sauté garlic, ginger strips, and onion. Add bell pepper and grated papaya. Sauté until half-cooked.
Fry fish until golden brown. Place in serving dish and while still sizzling hot, top with sautéed mixture and pour on the vinegar' sauce. Serve at once.
1 large onion, thick slices -- - 2 red & green bell pepper, strips 1 cup grated papaya (unripe) 4 cloves garlic, crushed 2 tbs.. ginger strips 1 cup vinegar_
1/2 cup water
1 tbs.. salt 3 tbsp. sugar
1 tbs.. cornstarch
Clean fish. Rub salt and let stand for 1-2 hours.
Prepare vinegar sauce. Add salt and sugar to vinegar and boil. Thicken with cornstarch (dissolved). Blend well. Set aside.
Sauté garlic, ginger strips, and onion. Add bell pepper and grated papaya. Sauté until half-cooked.
Fry fish until golden brown. Place in serving dish and while still sizzling hot, top with sautéed mixture and pour on the vinegar' sauce. Serve at once.
FISH SARCIADO
1 large lapu-lapu (apahap or bacoco) 3 tbsp. patis
1 tsp. vetsin
1 tbsp. calamansi juice 4 cloves garlic, minced
2 onions, chopped finely
3-4 tomatoes, chopped finely
1/2 cup bread crumbs or cornstarch 1/2 tsp. ground pepper
2 tbsp. chopped spring onions for garnishing
Scrape scales of fish. Clean. Marinate whole in combined patis, calamansi juice, vetsin, pepper, and minced garlic. Let stand for 3-4 hours (or overnight). Drain. Set aside patis mixture to be used for sauce.
Roll fish in bread crumbs and fry until golden brown. Saute garlic (drained from patis mixture), onion, and tomatoes, Add patis mixture and cook until it thickens.
Place fried fish in serving dish, pour sauted mixture and sauce on top. Sprinkle chopped spring onions.
1 tsp. vetsin
1 tbsp. calamansi juice 4 cloves garlic, minced
2 onions, chopped finely
3-4 tomatoes, chopped finely
1/2 cup bread crumbs or cornstarch 1/2 tsp. ground pepper
2 tbsp. chopped spring onions for garnishing
Scrape scales of fish. Clean. Marinate whole in combined patis, calamansi juice, vetsin, pepper, and minced garlic. Let stand for 3-4 hours (or overnight). Drain. Set aside patis mixture to be used for sauce.
Roll fish in bread crumbs and fry until golden brown. Saute garlic (drained from patis mixture), onion, and tomatoes, Add patis mixture and cook until it thickens.
Place fried fish in serving dish, pour sauted mixture and sauce on top. Sprinkle chopped spring onions.
FISH ASADO pinoy style
1/2 kilo fish fillet (labahita or any meaty fish) 2 tbsp. cornstarch
1 large onion, quartered 5 cloves garlic, minced
3-4 stalks leak (cut into 1'/z" long)
or spring onions
1 red bell pepper (strips) 2 tbsp. soy sauce
1 tbsp. Worcestershire sauce
1/2 tsp. ground pepper 1 tsp. vetsin 2 tbsp. margarine
1/2 cup water
Cut fish into 1" square fillets. Add minced garlic and cornstarch. Fry in butter until golden brown. Pour in soy sauce, Worcestershire sauce and season with pepper and vetsin. Stir in onion. After 5 minutes, add water, stir till sauce thickens. Lastly, add pepper strips and leek. Serve at once.
1 large onion, quartered 5 cloves garlic, minced
3-4 stalks leak (cut into 1'/z" long)
or spring onions
1 red bell pepper (strips) 2 tbsp. soy sauce
1 tbsp. Worcestershire sauce
1/2 tsp. ground pepper 1 tsp. vetsin 2 tbsp. margarine
1/2 cup water
Cut fish into 1" square fillets. Add minced garlic and cornstarch. Fry in butter until golden brown. Pour in soy sauce, Worcestershire sauce and season with pepper and vetsin. Stir in onion. After 5 minutes, add water, stir till sauce thickens. Lastly, add pepper strips and leek. Serve at once.
RELLENONG BANGUS
1 large sized bangus
1 onion, chopped finely 4 cloves garlic, minced
1 small sized carrot, small cubes 1 box raisins (optional) 2 tomatoes, chopped 1 raw egg, large 1 tsp. vetsin
1 tsp. salt '
1/2 tsp Worcestershire sauce
1 green bell pepper, chopped finely 2 tbsp. flour
cooking oil for frying
Scrape fish scales. Clean. Gently pound fish to loosen meat from the skin. Use flat side of a knife in pounding. Break the big
bone at the nape and on the tail. Insert the end of the handle of an aluminum kitchen turner (sandok) through the fish neck. Gently scrape down the handle between the meat and the skin. Scrape down to the tail, going around and on the other side of the fish. If you feel the meat is entirely separated from the skin, remove the handle, squeeze 'and push out meat (with the big bone), starting from the tail going out through the head. This way, you will be able to push out the whole meat without cutting an opening on the skin.
Marinate skin and head of fish with soy sauce and calamansi juice. Set aside. Boil fish meat in a little water. Drain. Pick out bones. Flake meat.
Saute garlic until brown. Add onion and tomatoes. Stir in fish meat, carrot, and pepper. Season with salt, vetsin, ground pepper, and Worcestershire sauce. Add raisins.
Transfer cooked mixture to a plate. Cook, then, add raw egg and flour. Fill in mixture in bangus skin. Wrap bangus in wilted banana leaves or in aluminum foil. Fry. Cool before slicing.
Garnish with sliced fresh tomato, spring onions or parsley. Serve with catsup.
1 onion, chopped finely 4 cloves garlic, minced
1 small sized carrot, small cubes 1 box raisins (optional) 2 tomatoes, chopped 1 raw egg, large 1 tsp. vetsin
1 tsp. salt '
1/2 tsp Worcestershire sauce
1 green bell pepper, chopped finely 2 tbsp. flour
cooking oil for frying
Scrape fish scales. Clean. Gently pound fish to loosen meat from the skin. Use flat side of a knife in pounding. Break the big
bone at the nape and on the tail. Insert the end of the handle of an aluminum kitchen turner (sandok) through the fish neck. Gently scrape down the handle between the meat and the skin. Scrape down to the tail, going around and on the other side of the fish. If you feel the meat is entirely separated from the skin, remove the handle, squeeze 'and push out meat (with the big bone), starting from the tail going out through the head. This way, you will be able to push out the whole meat without cutting an opening on the skin.
Marinate skin and head of fish with soy sauce and calamansi juice. Set aside. Boil fish meat in a little water. Drain. Pick out bones. Flake meat.
Saute garlic until brown. Add onion and tomatoes. Stir in fish meat, carrot, and pepper. Season with salt, vetsin, ground pepper, and Worcestershire sauce. Add raisins.
Transfer cooked mixture to a plate. Cook, then, add raw egg and flour. Fill in mixture in bangus skin. Wrap bangus in wilted banana leaves or in aluminum foil. Fry. Cool before slicing.
Garnish with sliced fresh tomato, spring onions or parsley. Serve with catsup.
STEAMED FISH
1 large Lapulapu or Apahap
1 cup mayonnaise
2 hard-boiled eggs, chopped '/3 cup minced sweet pickles
1 small carrot, cooked, chopped finely 2 tbsp. spring onions, chopped finely
salt to taste
Clean whole fish, scrape scales. Rub with salt, vetsin, and sprinkle pepper. Let stand for 1 hour.
Brush fish with butter. Steam for 20-30 minutes. Drain. Place on a serving dish. Cool. Then, coat both sides with mayonnaise. Arrange the chopped garnishings on top. Chill in refrigerator before serving.
On garnishing the fish, you may use your own artistic talent. Either mix together and sprinkle on top of fish or arrange individually by strips on top of fish.
1 cup mayonnaise
2 hard-boiled eggs, chopped '/3 cup minced sweet pickles
1 small carrot, cooked, chopped finely 2 tbsp. spring onions, chopped finely
salt to taste
Clean whole fish, scrape scales. Rub with salt, vetsin, and sprinkle pepper. Let stand for 1 hour.
Brush fish with butter. Steam for 20-30 minutes. Drain. Place on a serving dish. Cool. Then, coat both sides with mayonnaise. Arrange the chopped garnishings on top. Chill in refrigerator before serving.
On garnishing the fish, you may use your own artistic talent. Either mix together and sprinkle on top of fish or arrange individually by strips on top of fish.
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