Buttered Garlic Shrimp

Buttered Garlic Shrimp

Instead of cooking a simple “halabos na hipon” recipe, I opted to add a little twist into it by cooking a Buttered Garlic Shrimp. The lemon and lemon soda marinade eliminates the “langsa” from the shrimps and added a little tangy basic taste. With the addition of butter and garlic, this seafood dish was truly savory and aromatic in its sense. Prepare to eat more rice when having this dish on your table today.

Ingredients:

• 1 lb. shrimps, washed and antennas removed
• 4 cloves garlic, minced
• 1/4 cup butter
• 1 cup lemon soda (7-up, mountain dew, etc.)
• 1 pc. small fresh lemon

Cooking Directions:

1. Place shrimps in a bowl and pour lemon soda. Slice fresh lemon and squeeze (without seeds) over shrimps.
2. Marinate for 30 minutes.
3. Heat pan and place butter. Allow the butter to melt.
4. Sauté garlic until light brown.
5. Add shrimps (without the marinade) and continue to sauté until shrimps turn pink.
6. Pour remaining marinade. Cover and simmer in medium low fire until all liquid evaporates. Stir occasionally.
7. Serve hot with rice.

Minced butter.

Marinated shrimps.

Almost done.

Sweet and Sour Pork Cubes

Ingredients Needed:
For marinade:
1 pound pork butt, cut into 1 inch cubes
1 teaspoon salt
1/4 teaspoon white sugar
1 teaspoon soy sauce
1 egg white
2 green onions, chopped

For Cooking:
1 quart vegetable oil for frying
1/2 cup cornstarch
1 tablespoon vegetable oil
3 stalks celery, cut into 1/2 inch pieces
1 medium green bell pepper, cut into 1 inch pieces
1 medium onion, cut into wedges
white sugar to taste
salt to taste
1 cup water
1/4 teaspoon salt
3/4 cup white sugar
1/3 cup apple cider vinegar
1/4 cup ketchup
1/2 teaspoon soy sauce1 (8 ounce) can pineapple chunks, undrained
2 tablespoons cornstarch
1/4 cup water
Add all ingredients to list

Directions:

Prep: 30 m

Cook: 30 m

Cooking Procedures:

1. Place cubed pork in a medium bowl, and season with 1 teaspoon salt, 1/4 teaspoon sugar, and 1 teaspoon soy sauce. Mix in the egg white and green onions. Cover, and place in the refrigerator at least 1 hour.
2. Heat 1 quart oil to 365 degrees F (185 degrees C) in a large, heavy saucepan or deep fryer.Coat the pork with 1/2 cup cornstarch, and fry in the heated oil about 10 minutes, until evenly browned. Drain on paper towels.
3. Heat 1 tablespoon oil in a wok over medium heat. Stir in the celery, green bell pepper, and onion, and cook until tender. Season with salt and sugar. Remove from heat, and set aside.
4. In a large saucepan, mix 1 cup water, 1/4 teaspoon salt, 3/4 cup sugar, apple cider vinegar, ketchup, and 1/2 teaspoon soy sauce. Bring to a boil, and stir in the cooked pork, celery mixture, and the pineapple chunks with juice. Return to boil, and mix in 2 tablespoons cornstarch and 1/4 cup water to thicken. Cook until well blended. Taste to adjust the savor before serving.

Vietnamese Fish Cakes

Vietnamese Fish Cakes

Ingredients

METRIC US

• Fish Cakes:
• 1 clove garlic, minced
• 5 spring onions, root ends only
• 500 grams fish fillets (Mackeral)
• 1 tablespoon fish sauce
• ½ teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon sesame oil
• ¼ teaspoon cooking oil

• Dipping Sauce:
• 125 millilitres water
• 60 millilitres rice vinegar
• 2 tablespoons sugar
• 1 red chili
• 1 red chili padi
• 2 cloves garlic
• 2 tablespoons lime
• 60 millilitres fish sauce

Method

1. Slice fish fillets into smaller chunks and add into the food processor with minced garlic and spring onions. Blend into a fine paste.
2. Add in cooking oil, sesame oil, fish sauce, salt and pepper while blending until ingredients are well combined. Transfer to a bowl and set aside.
3. Using your hands, form paste into patty shapes and throw it against a chopping board to flatten it. Heat oil in a wok or frying pan and shallow fry patties for 4-5 minutes until golden brown underside, turn over and cook the other side for another 2 minutes.
4. When cooked, transfer fish cakes to a plate lined with paper towel to absorb the oil.
5. To make the dipping sauce, thinly slice garlic and remove seeds from red chili and mince. Meanwhile, loosely chop chili padi.
6. Combine garlic, red chili and chili padi in a bowl, and add in water, rice vinegar, and fish sauce. Whisk the mixture together and squeeze in lime juice. Serve on the side with fish cake

SAUTEED SQUID or Adobong Pusit

Adobong Pusit   

 

  

Ingredients:

• 1 large squid, cut into bite-size pieces or 1 lb. small squids
• 4 cloves garlic, minced
• 1/2 cup red onion, chopped
• 2 tbsps. ginger, sliced thin
• 1 large tomato, sliced small
• 1 cup vinegar
• 1/2 cup water
• 2 tbsps. patis (fish sauce)
• 6 pcs. peppercorns
• 2 tbsps. brown sugar
• 4 pcs. red chili pepper
• 4 pcs. green chili pepper
• 4 pcs. bay leaves
• 1 stalk fresh spring onions for garnish
• salt and pepper to taste

Cooking Procedures:

1. Sauté (in order) onions, ginger, garlic and tomatoes. Add the sliced squid and patis. Continue to sauté for 2-3 minutes.
2. Pour vinegar and water. Cover. Do not mix until it boil. 
3. Add brown sugar, peppercorns and bay leaves.
4. Add salt and pepper to taste.
5. Mix occasionally until squid is cooked and sauce thickens but not overcooked.
6. Garnish with chili peppers and spring onions.

GINATAANG LAING

GINATAANG LAING

Ingredients:

2 tbsp cooking oil
1 tbsp peeled and minced garlic
2 medium peeled and minced onion,
1/2 kilo sliced porkloin
1 kilo dried gabi (taro leaves and stalks)
4- 5 cups coconut milk
shrimp paste (bagoong)
3-4 pieces sliced red chili peppers (siling labuyo)

  Cooking Guide Instructions:

1. In a casserole, Add the pork meat. Let it cook until it turns red.
2. Sauté garlic, ginger and onions together with the meat.
3. Mix in the gabi leaves.
4. Pour in the coconut milk or gata. Bring to a boil then simmer for 15 minutes.
5. Add the chili (siling labuyo), shrimp paste bagoong, salt. Simmer for another 5 minutes.
6. Add the coconut cream and continue to simmer until it excrete oil comes.

Source: mama's home guide/fb

SPICY SQUID

SPICY SQUID

Ingredients:

• 4 medium squids. Cleaned and rinsed
• 4 tbsp. sesame / vegetable oil
• ½ cup of water
• 6 cloves garlic
• 4 slices of ginger
• 3 stalks of basil
• 2 fresh chili peppers
• 1 scallion
• 1 tbsp. sugar
• Seasoning:
• 4 tbsp. soy sauce

Cooking Instructions:

1. Slice squid horizontally into small pieces. (To make sure that you get rings instead of slice, don’t cut open the squid after cleaning.)
2. Blanch in water along with scallion and ginger. Remove.(By blanching squid before cooking, you can prevent water from being released while cooking.)
3. Over low heat, fry ginger in 3 tbsp. oil.
4. When the ginger begins to curl, and squid, garlic, and chili peppers. Still well.
5. Add all other ingredients and ½ cup of water. Allow to boil.
6. After 5 minutes, add basil and mix. fire off.
7. Transfer to serving dish and serve hot with fluffy boiled rice or mash potatoes and veges of your choice.. ~ EnJoY!

BICOL EXPRESS TUNA

BICOL EXPRESS TUNA

Bicol express is one of the specialty of Bicolanians from the Philippines.

I love the spiciness and saltiness that bit into your tongue of taste. 

Fish can be substituted by pork and beef. not quite sure of chicken.  

Ingredients:

• 500 grams tuna belly, cut into cubes
• 150 grams Baguio beans
• 1 cup coconut milk (1st extract), 1/2 cup (2nd extract)
• 5 finger chilies
• 5 cloves of garlic
• 1 onion, chopped
• 2 tbsp oil
• 1 tbsp shrimp paste (salted)

Procedure:

1. Saute onion and garlic.
2. Add tuna cubes. Saute for about 5 minutes.
3. Pour in the coconut milk and let simmer for about 10 minutes.
4. Add in the chilies, Baguio beans and the shrimp paste. Let it simmer for another 5 minutes.

 5. Serve hot with plain boiled rice. Enjoy!