Category Archives: Seafoods

Boodle fight……


Hi everyone. … its been a long time since i posted recipe. Been really busy as got a toddler now. Yes, we have a new member in the family. And shes really cute and very busy child. Her name is pepper by the way. …ok back to the recipe. I dont know if i will call this as a recipe as its a traditional food or way to celebrate a certain occaision. Its just any dish over the rice place in a banana leaf shared by numerous people. Just dont top the rice with soupy dishes as people will use their hands eating on this very long food table. We used to do it in fiesta, birthdays, even weddings or just normal group gatherings. As they say, its not the food, its not the place, its the companion and food that shared together. … happy eating!!!!

Warm Seafood Salad with poached egg


Warm Seafood Salad

Warm Seafood Salad

Warm Seafood Salad…………..It is a combination of fresh grilled seafood of your choice served in a cold garden salad topped with poached egg accompanied by croutons and dressed with sweet chili sauce……Need some quick and easy healthy recipe? starters? salads?.. Well, here we go, I am sharing you one of the most popular dish that runs on summer to fall chef’s specials in our cafe. …….Did you know that seafoods is an excellent source of many important minerals, including iodine, zinc, potassium and phosphorus. It is also rich in many vitamins, especially the B group. Seafood is also good source of flourine, which in addition, well known role in keeping teeth healthy and help calcium loss from our bones.

 

Ingredients:

120 gms of marinara mix

20 ml sweet chili sauce

salt and pepper, thyme and marjoram

garlic croutons (french bread with herbed butter with crushed garlic)

Salad Greens (any greens of your choice)

1 poached egg

 

Preparations:

assemble salad in a plate, toast croutons and place on the plate together.

On a very hot teflon pan with olive oil, place in marinara mix, s/p, herbs and when its 100 % cooked throw in sweet chili sauce. and serve on your salad topped with poached egg

Pinangat sa Sampalok (fish in tamarind fruit)


Pinangat sa Sampalok (fish in tamarind fruit) (1024x683)Pinangat(sour dish)…..Using tamarind fruit as the main ingredients in your sour dish would add excellent flavor especially in fish recipes. They said this dish can last upto a week without placing it inside your fridge. That’s why there is a joke for the word”pinangat” which originated from the word “pangat” when you add to another word it will have a different meaning as “pangatlong araw na ulam” meaning everyday food, re-heated and heated until you finish. You probably didn’t get it. As it is very hard to explain in english..hahahaha, back to the recipe. Yes, it can last upto a week because it is mainly compose of sour ingredients such as vinegar and tamarind fruit. A great lunch box idea for picnic for most filipinos. Try it!

Ingredients: serves 2-3 persons

  • 1/2 kg of baby jack mackarel cut in half
  • 1 cup water
  • 1 thumb size ginger sliced
  • 1 medium size onions sliced
  • 1/2 tsp ground pepper
  • 4 pcs tamarind fruit
  • 2 pcs long green chillies
  • pinch of salt and pepper
  • 1/4 cup vinegar.

Procedures.

  • In a medium wide saucepan, place and arrange everything and bring to boil for 2-3 minutes.
  • Serve hot with steamed rice and prepare a dipping sauce made of fish sauce and chillies
  • Enjoy!

Tahong Guisado (NZ mussels)


Tahong Guisado (1024x683)Tahong(mussels)……..Just lately, I was really craving for mussels that I almost have this for our dinner every other day. so meaning 4 times a week. We had, mussels stew, stir-fry, grilled mussels and steamed mussels. Yes, that’s a lot of mussels. Well New Zealand mussels is quite famous all over the world. I think this will be the second time I will be posting this recipe.hYUMM!!!!!! Another 5 dollar meal challenge recipe. Quite cheap!…………………………….. Did you know that mussels are high in protein and heart-healthy omega-3 fatty acids, selenium and iodine. They are relatively low in calories and fat and have exceptional nutritional value. Omega-3 are the ‘good oils’ that are beneficial for the heart by helping lower cholesterol. Omega-3 also has anti-inflammatory properties. Selenium is an anti-oxidant compound that fights free radicals in the blood stream. Iodine is essential for natural production of thyroid hormones that contribute to basic metabolism as well as helping your body to efficiently burn calories……

Ingredients:

  • 2 tbsp olive oil
  • 2 cloves garlic
  • 1 small red onions
  • 1 thumb size ginger crushed and sliced
  • 2 pc tomatoes (diced)
  • 1 cup water
  • 1 kg mussels(cleaned & rubbed)
  • pepper to taste
  • 1 tbsp fish sauce
  • 3 green chillies
  • some greens such as kangkong or chillies leaves

Procedures:

  • heat sauce pan with olive oil, saute garlic, onion, ginger & tomatoes for 2-3 mins.
  • Add mussels and cover with a lid and simmer for 3-5 mins or until they are opened.
  • add water, seasoned with salt & pepper, chillies and some greens.
  • Serve hot!!!

Fish Cracklings (Fish Chicharon)


Fish Cracklings (1024x683)Chicharon? Fish Chicharon or cracklings……………….I am not sure if I will be posting this as it is made with fish skins. Well, these days lots of exotic foods arises into the market. So, lets consider this as one of them. one of rare food! Have you tried eating fish skins? Most of fish customers here in NZ loves to buy fish in fillets. So, it means fish heads, tails and skins are most likely going into rubbish. But we filipinos usually don’t throw anything on the fish. It has lots of use as the fish heads and bones can be used as fish broth or even a dish which I already posted such as sinigang na ulo-ulo or sour fish heads or pinangat na salmon head. I remember our old days in Japanese restaurant. We used to do this recipe everytime we cut a whole fish specifically salmon and tuna fish. Must try!

Ingredients:

  • 500 gms fish skins cut into strips
  • 1 cup flour
  • 1/2 tsp salt
  • 1/2 tsp ground pepper
  • 1/4 cup milk powder optional
  • oil for frying
Procedures:
  • In a container with cover, combine all ingredient together except fish skins, mix well.
  • Then Dip fish skins  in the flour mixture and cover. shake well allowing the fish skins to absorb the flour mixture.
  • In a deep-frying pan, heat oil and fry fish skins until crispy and golden brown
  • Best served with a vinegar sauce as dippings (vinegar + chilli plus salt and pepper)
  • Enjoy!!!!

Kid’s Party Menu


Kid's Party Menu (1024x683)Kid’s Party………..To all of my fellow bloggers and viewers who followed me for my past post regarding my kid’s party. Here is the complete set of menu. I hope I helped you with an idea of preapring your kids party menu…….

We had:

  • Vegetable sticks
  • Fried Wontons
  • Sushi Platters
  • Pizza’s
  • Coated Hotdogs on sticks
  • Kid’s Cupcakes
  • Barbecued Wings
  • Spaghetti
  • Chips and dips, popcorns, cookies, chocolates, lollies and candies
  • Juices and softdrinks
  • Ice popsicles

Futuristic Menu


Futuristic Menu (1024x683)Food in the future……………………My fellow bloggers, I would love to share you what we did in our 2012 Christmas Party in our Church. There is a competition were every group needs to design and create a futuristic dinner booth. And I am very happy to tell you guys that we won the first prize. Yes, the overall champion booth. Who knows this might be the start of a new generation that food in the future might come into a capsule. A flavored capsule which you can choose a wide variety of viand such as roast meats, vegetables, dessert, soups and etc. What you think?………..The lovely tomato flower curving was made by my wife!!!!!

Ingredients and preparation:

Lots of love and team efforts!

Steamed Garlic Crab


Steamed Crab Steamed Crab

Steamed Crab……………Just recently we are craving to eat crab as we had like 3 days in a week eating this simple steamed garlic crab. It is a simple “halabos na alimango” in our country (a tagalog word for steamed Crab). We had our own unique ways of eating this cfrab as my wife had her own dipping sauce (sawsawan) as she want chillies and vinegar and I go for a bagoong na alamang (shrimp paste)…yummmm!!! A very fast dish to prepare but a very long way to eat….You know how to eat crab, takes time!! hahahahaha

Ingredients:

  • 4 pcs medium crabs
  • some garlic and ginger
  • little water

Procedures:

  • In a pot with cover, place everything and bring to a boil in slow heat settings. When the crab turns orange. it is ready.

Fish Kebab


Kebab – This is a simple fish barbecue recipe made with tuna and mixed vegetables on skewer. . . . . .Back home in the Philippines, this was the best-selling seafood items in our menu when I was working in one of the restaurant in SM Megamall. We had plenty of kebab selection such as chicken, lamb, beef, vegetarian and seafood. But among the rest, this was the best……..

Ingredients:

  • 250 grams tuna fillet cut in big dice or cubes
  • 2 pcs capsicum in big dice
  • 1 pcs big onion big diced
  • 2 tbsp seasoning soy sauce
  • 1/4 cup juice from lemon
  • 1/4 cup butter
  • salt and pepper
  • dried marjoram and thyme herbs
  • barbecue sticks

Procedures:

  • in a mixing bowl, mix all ingredients together, marinate for a minimum of 15 minutes.
  • Grab a skewer/barbecue sticks and one by one, depending on your imagination. place tuna meat and onion, capsicum alternately.
  • Best cooked using charcoal grill or simply by oven grill. Brush with the remaining marinade mix
  • Serve hot.

Pritong Isda


Pritong Isda – Fried Fish………………….When my wife saw me taking photo’s of this fish, She ask me, are you including this your blog? I said yes, Everything we eat, every meal we had, simple or not, I will post it to my blog. Did you know why? Maybe same as me, You might run out of idea to have on your dinner. That is the reason why I will be posting this simple fried fish. I miss to eat a simple fried fish…………

Ingredients:

  • 1 kg Black Snapper seasoned with little salt and pepper
  • flour for coating
  • Oil for frying.

Procedures:

  • Fry until crispy!!!
  • Enjoy!!

Alupihan Dagat in oyster sauce (Mantis Shrimp)


Mantis shrimp….. The first time I saw this kind of seafood, I am asked my self? Can this be eaten? and if so, Is there any meat inside? I can not answer the question unless I tried it. The answer is…….Yes, It can be eaten and Yes it has lots of meat inside. To make it more flavourful, I cooked it asian style accompanied by river spinach (kangkong) and seasoned with oyster sauce. YUMMM!!!!………..Did you know that this mantis shrimp is a good source of heart healthy omega 3′s are also thought to reduce the inflammation, enhance immune function, and even lower the risk of certain types of cancer…….

Ingredients: serves 4 persons

  • 1 kilo mantis shrimp
  • 2 tbsp oil
  • 3 tbsp garlic
  • 1 small chopped onions
  • 1 stalk chopped onion leeks
  • 1 thumb size sliced ginger strips
  • 1 bunch kangkong leaves (river spinach)
  • 1/2 cup water
  • 1 tbsp corn starch dissolve in 1/2 cup water
  • 2 tbsp oyster sauce
  • 1 tbsp dark soy sauce
  • 1 tsp sesame oil
  • salt and pepper

Procedures:

  • In a pan with cover, heat oil and saute garlic, onion and ginger. Then add inmantis shrimp and half cup water and cover. boil for 5 minutes or until mantis shrimp turns orange color.
  • Add in river spinach then combine soy sauce, oyster sauce to dissolved cornstarch with water and pour into shrimp.
  • Cook for a minute and serve hot.

Pinangat na Salmon Head


Salmon Head………As part of our 5 dollar challenge meal in our house, one of the list is this recipe. It is a fish recipe where in you just place all ingredients and boil it. Yes, it is very easy to cook. Well, you can not be wrong with salmon. Even it is the head part, it is very tasty and full of flavour.”pinangat” means a dish cooked with sour ingredients like vinegar, lemons, calamansi or tamarind. There are wide variety to cooked this dish depending on your taste. Must try!……………………Did you know that salmon is the healthiest food in the planet? Aside from its high content of omega-3 fatty acids, it is also a good source of Vitamin D as well. Vitamin D has been shown to play a crucial role in lowering the risk of several types of cancer, including breast, prostate, and colorectal cancer. Salmon contains particularly high levels of vitamin D and selenium, which is also associated with prevention of certain types of cancer, including colorectal cancer.

Ingredients: serves 2-3 persons

  • 2 heads of salmon cut into half
  • 1 cup water
  • 2 medium size tomatoes quartered
  • 1 medium size onions sliced
  • 1/2 tsp ground pepper
  • 1 bunch bok choy
  • 2 pcs dried chillies optional
  • pinch of salt and pepper
  • 1/4 cup vinegar.

Procedures.

  • In a medium wide saucepan, place and arrange everything except bok choy and bring to boil for 2-3 minutes.
  • Then add in bok choy and boil for a minute.
  • Serve hot with steamed rice and a dipping sauce made of fish sauce and chillies

Adobong Crab at Kangkong


Adobo……….The  first time I had a taste of this dish was I think back in the Philippines, to be specific I think it was in Dampa sa Libis. It is a famous fresh seafood wet market where in you will buy fresh seafoods or meat and let you decide how it will be cooked. It is a clean, great and comfortable place to enjoy your food. It is like a big wet market with restaurants on its vicinity. Now back to the dish, It is a crab cooked in our famous adobo way combined with ginger and kangkong……………………Did you know that crab is a good source of  lean protein, which has high protein which is good for athletes or body builders who doesn’t want to eat fish. Crab are also a good source for  chromium, which along with insulin helps in the metabolism of sugar maintaining the normal blood glucose levels. Also good for diabetic patients. ..

Ingredients: (serves 2-3 persons)

  • 2 tbsp oil
  • 3 pcs medium crabs
  • 2 cloves crushed garlic
  • 1 medium sliced onions
  • 1 thumb size sliced ginger
  • 1 bunch of kangkong (river spinach)
  • 1/4 cup soy sauce
  • 2 tbsp vinegar
  • 3 pcs dried chillies(optional)
  • 1 tbsp sugar
  • 1/2 tsp pepper
  • pinch of salt

Procedures:

  • in a pan, heat oil and saute garlic, onions and ginger, add in crab and seasoned with salt & pepper  and add the rest of the ingredients except kangkong and simmer for 3 minutes. add in kangkong and boil for another minute. Do not over cook crab as the fats melts.
  • serve hot!!

Crab in oyster sauce


Crab…………..One of my favourite dish but just can’t eat too much. They said If you eat more that 4 pcs, you might go to hospital for super hi-blood pressure, eat 6 and above maybe strait to cemetery. LOL! I think its true, One of my friend told me that based on his experience, he had a friend who eats 4 crabs in one meal, after a while, he went to the bathroom and do you know what happens next. They called the ambulance and was rushed to the hospital….Ok enough for that horrifying experience, let’s go back to the crab dish. It is a simple Asian inspired dish cooked with oyster sauce served with the crunchiness coming on the river spinach vegetable. Must try! Just remember to eat moderately…………………..Did you know that crab is a good source of heart healthy omega 3’s which help to lower triglycerides and blood pressure along with reducing the risk of heart disease. Omega 3’s are also thought to reduce the inflammation, enhance immune function, and even lower the risk of certain types of cancer.

Ingredients: serves 4 persons

  • 4 pcs medium crab
  • 2 tbsp oil
  • 3 tbsp garlic
  • 1 small chopped onions
  • 1 stalk chopped onion leeks
  • 1 thumb size sliced ginger strips
  • 1 bunch kangkong leaves (river spinach)
  • 1/2 cup water
  • 1 tbsp corn starch dissolve in 1/2 cup water
  • 2 tbsp oyster sauce
  • 1 tbsp dark soy sauce
  • 1 tsp sesame oil
  • salt and pepper

Procedures:

  • In a pan with cover, heat oil and saute garlic, onion and ginger. Then add in crab and half cup water and cover. boil for 5 minutes or until crab turns orange color.
  • Add in river spinach then combine soy sauce, oyster sauce to dissolved cornstarch with water and pour into crab.
  • Cook for a minute and serve hot.

Ginisang Upo(bottle gourd)


Ginisang Upo……….This reminds me of my college weekly cycle menu. I would say it is part of my weekly menu not because it is my favourite, but it is one of the meal that I can afford to buy. I usually have a lunch of vegetables such as pinakbet, munggo, ginisang toge and a steamed rice plus the free “soup”. If I can still remember, I usually order half serving of vegetables that would cost me like P5.00 and a cup of steamed rice at P3.00, so in total I can have a lunch of P8.00 or equivalent to approx 0.25 cents in NZD or about 0.20 cents USD. Can you have that cheap meal in your country?……………………Did you know that bottle gourd are one of the few vegetable that is very good for balancing liver function. It is often recommended by ayurvedic physicians when the liver is inflamed and cannot efficiently process food for maximum nutrition and assimilation………..

Ingredients: Good for 3-4 persons

  • 2 tbsp olive oil
  • 2 cloves chopped garlic
  • 1 small white onion sliced
  • 20 pcs peeled shrimp
  • 1 small Upo sliced
  • 1 tsp achuete powder
  • salt & pepper
  • 1 tbsp fish sauce
  • 1/2 cup water

Procedures:

  • In a sauce pan, heat oil and saute garlic and onions. add in shrimp and vegetable upo. stir fry for about 3 minutes then seasoned with salt nad pepper. add in water and boil for another minute.
  • Adjust taste by adding fish sauce.
  • Enjoy!
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