May 5, 2011

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POCHERONG DALAG

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Pocherong dalag ingredients:
1 medium-sized dalag
1/2 cup fat
1/4 cup tomato sauce
1/2 head garlic
1 small onion, sliced fine
3 ripe saba bananas, cut in halves
1/2 small cabbage, cut into 4 parts
2 yellow camote (cut into 4 parts)
2 yellow camote (cut into halves)
1 cup water
salt

March 26, 2011

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FISH FILLET LUMPIA

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The usual fish lumpia is leftover fish flaked, sauteed then wrapped in lumpia wrappers. This version is new, the fish fillet sticks are first cooked with lemon and tanglad then wrapped and fried.

Fish Fillet Lumpia Ingredients:

1/2 kilo fish fillet, cut into sticks
1 tsp. minced garlic
Salt and pepper
1 tsp. crushed ginger
Liquid seasoning
Rind of 1 lemon
2 pieces tanglad leaves
Lumpia wrappers
Oil for frying
Sesame oil
Oyster sauce

February 4, 2011

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SEAFOOD KARE-KARE

INGREDIENTS:

1 pack kare-kare mix 57g

200 grams sitaw, cut into 1/2 lengths

200 grams talong, sliced

1/2 kilo fish fillet, cubed

1/4 kilo mussels, cleaned

1/2 kilo prawns, cleaned

1/4 kilo oysters, shucked

2 teaspoons paprika

1 tablespoon calamansi juice

patis to taste

1/2 cup bagoong alamang

January 8, 2011

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MIXED SEAFOODS PASTEL

INGREDIENTS:

Crust:

3 cups all-purpose flour

dash of salt

5-6 cups of water

eggwash

December 5, 2010

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PAKSIW NA BANGUS (MILK FISH STEWED IN VINEGAR)

Ingredients:

3 medium    bangus/milk fish (cleaned, scaled and halved)
4 pcs            long green peppers
2 small         ampalaya, quartered
2 cups          vinegar
2 small         eggplants, quartered
1 tsp            garlic

1 small        ginger, crushed

salt to taste

1tsp           cooking oil

November 23, 2010

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SHRIMP CURRY FILIPINO STYLE

INGREDIENTS

1/2 kilo fresh shrimps (medium size, shelled)
1 1/2 cup thick coconut cream/gata ng niyog
2 onions (coarsely chopped)
2 red and green bell pepper, (strips)
2 stalks onion leeks (cut into 2? long)
3 cloves garlic, crushed
2 tbsp curry powder
1 tsp vetsin
1 tsp pepper (powdered)
3 pcs eggplant sliced cut into 4pcs
2 3 jalapeno , minced salt to taste

October 13, 2010

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ASSORTED SEAFOOD IN COCONUT CREAM

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Assorted Seafood in Coconut Cream Ingredients:
1/4 k. tuna fillet
1/4 k. baby prawns, peeled
1/4 k. white squid rings
2 cups singkamas (local white turnip), diced
1 red bell pepper, diced
1 green bell pepper, diced
10 birds eye chili, chopped
1 thumb-size ginger, finely-chopped
2 small onions, chopped
2 stalks lemon grass, leaves tied and roots bulb crushed

October 13, 2010

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PAN-FRIED GROUPER WITH MANGO SAUCE

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Ingredients:
1 big lapu-lapu (grouper), cleaned, gutted then rinsed

For the marinade:
salt to taste
pepper to taste
1/4 cup calamansi or dayap sauce
1/2 tsp. ginger juice
1/4 tsp. tumeric powder

September 20, 2010

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ADOBONG PUSIT (SQUID ADOBO)

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ADOBONG PUSIT INGREDIENTS:
1/2 kilo squid, cleaned
1 medium onion, roughly chopped
3 cloves garlic, crushed and chopped
3 tbsp vinegar, preferably white
2 tbsp soy sauce
1 cup water
cooking oil
salt and pepper to taste

September 20, 2010

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FILIPINO PICKLED GUSO WITH SHRIMPS RECIPE

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2 cups guso seaweeds (lato)
1/2 cup shrimps, blanched then peeled
1 thumb-size ginger, chopped
2 small onions, sliced
2 medium-sized tomatoes, seeded then julienned
3 tbsps. salad oil
1/2 cup vinegar
salt to taste
pepper to taste
1 head lettuce
1 small cucumber, sliced into thin rounds