Garlic Shrimp

Another easy dish to whip up for no-meat Fridays :)


Ingredients:

• fresh prawns (sugpo)
• garlic, minced
  
• oil
• butter
  
• hot water

Procedures:

• Blanch the prawns. Take off everything (shell, head, tail). Set aside.
  
• Heat a little oil before putting in the butter to prevent it from burning.
• Drop the minced garlic and peeled prawns, saute until the garlic is roasted and the prawns are coated with butter.
• Serve over steaming white rice.
• Chili vinegar dip is optional but recommended.
  

It's as easy as one, two, three, right?

Dried Squid

Last Wednesday (Ash Wednesday) marked the beginning of the Lenten season, the coming long weekend this summer, parade of flagellants, and no-meat Fridays. So here's a simple way to stock on your seafood without the need for a refrigerator *wink*.

cooked/fried dried squid

clean and cut fresh squid

a closer view

air dried and done (don't mind the itty-bitty ants :D)

Ingredients:

• Squid (the bigger the better, it kind of shrinks when it dries and shrink a little more when you fry it)

Procedures:

• Cut the squid vertically in the middle and open it up, clean it thoroughly, taking off its whole digestive system (intestine, ink socket, etc.), and if you're feeding picky folks, I suggest cutting off the eyes, too (that's what we usually do).
• Lay it flat on a drying board and let it stay for a day or two, depending on the weather and humidity.
• It'll turn hard and purple-y brown in color and will smell a little, but that is its charm *lol*.
• Fry the dried squid and serve. Best paired with spicy vinegar dip.
  

Have a pleasant Friday!


An entry to:

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Crispy Crablets

My first time cooking Crispy Crablets, it doesn't came out as pretty as I want it to be, but I don't have the heart to label it as a failed attempt *pout*, in all honesty, it didn't taste as bad as it looks *lol*. Just do better than me and let this poor baby be, okay?



Ingredients:

• crablets (pehe)
• egg, beaten
• flour
• salt
• pepper
• cooking oil

Procedures:

• Clean the little crabbies and take the top shell off. You can opt not to, I just did, hehe.
• Season with salt and pepper and let it seat while you prepare the egg and breadings.
  
• The coat or breading is a mixture of flour, a little iodized salt and a little pepper mixed together.
  
• Dip each crablets in the egg and and roll on the flour, be sure to coat each one evenly.
• Deep fry until golden brown.
• Serve with vinegar and chili dip.
• Perfect as an appetizer or pulutan, it can even be eaten with rice.
  
  
  Happy Sunday everyone!
  
  
  

Kekiam Balls

I learned this recipe from my pops, remember that I hailed from Malabon City, thus making stuff out of fish is kinda an in-bred quality among us citizens, hahaha.



Ingredients:

• ground fish meat
• ground pork
• carrots, minced
• green onions, minced
• onions, minced
• garlic, minced
• salt and pepper
• egg
• flour
• cooking oil, for deep frying
  

Procedures:

Note: My mom told me that you can buy ground fish meat in the market, you just have to ask, and be willing to pay a minimal fee. But if you opt to do it yourself, be sure to pound on the fish first to loosen its meat before you scrape it off.

• Ratio of ground fish and pork is 1:1
• In a large bowl, mix all the ingredients listed above except for the cooking oil, be wary of the seasoning and the flour, you don't want your kekiam balls to be flour-full and meat-less, nor do you want it too salty or too hot, right?
  
• Shape it into balls, deep fry and you're done.
• One tip though, just to make sure that you got your desired taste, try deep frying one ball first and taste test, then do the necessary tweaking. After that, try frying another one and taste it again, just keep on trying until you perfected it. If I can live with estimates, so can you, hahaha, good luck with that :)
• This is good as a pica-pica food or as a viand, it can stand alone or you can serve it with ketchup or any dips/sauces that you want.

Happy cooking!

Fried Fish w/ Mango & Tomato Salad

There's no recipe to share but as I need to eat healthy, I have no choice but to cook healthy, and though this is suppose to be a recipe blog, I guess, a miss once in a while is okay, right? :)



Ingredients:

• fish slices
• green mangoes
• tomatoes

Procedures:

• Fry the fish until golden brown or until cooked.
• For the salad, cut the tomatoes and mangoes accordingly and mix. You can add a pinch of salt, if desired.
• Serve with plain or garlic rice.
  

Happy Thursday everyone!

Mussels (Tahong)

Ingredients:

• fresh mussels (tahong)
• garlic, minced
• onion, chopped
• ginger, julienned
  
• cooking oil
• water
• fish sauce/salt (optional)
• pepper (optional)
  

Procedures:

• Wash the mussels thoroughly.
• Saute the garlic, onion and ginger; add in water when the onion turns translucent, and set to boil. Be sure to boil a proportioned amount of water to the quantity of mussels that you're gonna cook.
• Throw in the mussels in the boiling water and let it simmer until the shells open up.
• You can add in some fish sauce or salt and pepper to taste, this is completely optional.
  
• Bring it to a boil and you're done.
• It is usually serve with plain rice and vinegar dip.

This dish is easy to do and easy on the pocket, too :)

Fried Prawns (Pritong Sugpo)

Ingredients:

• fresh prawns/sugpo
• corn oil (any cooking oil will do)
• calamansi
• fish sauce
  

Procedures:

• Wash the prawns thoroughly.
• Blanch the prawns, then marinade them in calamansi extracts and fish sauce for about 10 minutes.
• Fry the prawns until it turns golden orange (may ganon ba? hahaha).
• Serve with steaming white rice.
  

I am always in a hurry these days, so the simpler the recipe, the better for me :)

Tortang Alamang (Krill Pancake)

Ingredients:

• alamang (krill)
• garlic, diced
  
• onion, diced
  
• egg
• flour
• pepper
• oil

Procedures:

• Clean the krill thoroughly.
• In a bowl combine the preferred amount of krill, garlic, onion and pepper.
• Add eggs and flour, mix and infuse everything together.
• Fry according to your preferred size.
• Mix some vinegar, soy sauce, garlic and pepper for the dip (optional) or you can just opt to use some catsup.

Suam na Kabya (Clams)

Ingredients:

clams
misua noodles
patola (ridged gourd), sliced
malunggay (moringa), stems removed
ginger, cut into strips
onion, diced
garlic, diced
salt
water

(As I was just learning how to cook, I don't have specific measurements for each ingredient, as you prepare to cook this recipe you can use some basic ratio and proportion to decide on how much of each you should use *smiles*.)

Procedures:

1.) Wash the clams. Let it sit in the water for a while (pagpapasuka sa kabya), and then drain it out just before you cook it.

2.) Saute garlic, onion and ginger consecutively in medium heat. Use only a little amount of oil and choose the vegetable variety if you can.

3.) Pour some water (again, according to your preference) and let it simmer for 2-3 minutes.

4.) Put the patola (ridged gourd) and malunggay (moringa), let it simmer for at least a minute.

5.) Add the clams, mix and incorporate it with the rest of the dish and then let it boil until all the clams open up. Add some salt to taste, you can even add some pepper if you want it a little spicy.

6.) Serve hot, preferably with rice.


*** If you trust me enough to try this recipe, please do tell me how it goes. Happy cooking!