Archive for Filipino Seafood Recipes
Filipino Recipes – Crabs in Coconut Milk Recipe – Pinoy Food
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Living near a prawn farm and being close to a fishing village, I grew up exposed to different kinds of seafood. From crabs to shrimps to different types of fishes, the list is endless. And with a father who is good in the kitchen, I’m glad that my metabolism is quite fast, or else, I would have grown fat a long time ago.
Crabs cooked in coconut milk is one of the recipes that my father is truly proud of. We would automatically know that he is cooking this delicious recipe because the smell is recognizable even from a distance. Our cousins from the city once spent a week’s vacation in our place and they could never get enough of this amazing dish. And because crabs are somewhat costly in the city, it’s no wonder that they seldom get the chance to have crabs set on their table. With the power of coconut milk put into play, I can understand why they loved it even more.
Ingredients:
- 3 fat crabs
- 1 cup scraped buko (young coconut)
- ¼ tsp salt
- 1 cup thin coconut milk
- 1 cup thick coconut milk
- 1 clove garlic (crushed)
- 2 tbsp onion (minced)
- 2 fresh hot peppers (whole)
- a small slice of ginger
- salt and pepper (to taste)
Cooking Instructions:
- Clean crabs well. Dip briefly in boiling water. Open and remove the fat lining the fat lining the shells. Mix fat with grated buko and ¼ teaspoon salt. Fill shells with the mixture. Wrap each in young banana leaf.
- In a saucepan, arrange the crabs and place the shells wrapped in banana leaf over them. Boil in 1 cup thin coconut milk with whole peppers, salt and pepper for added flavor. As soon as crabs are cooked, add thick coconut milk and simmer for about 5 minutes.
- Best served with plain white rice.
Filipino Recipes – Fish Sarciado Recipe – Pinoy Food
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Most of the time, leftover fried fish will no longer taste good when taken a day after it is cooked. But I don’t like to throw away food, especially when I think of the multitude of people around the world who have nothing to eat. (Bless my little heart.) So almost always, I end up cooking sarciado the next day so the fried fish will still become inviting.
But this recipe is not exclusive for leftover fish only. You can even have newly fried fish to add more flavor to an ordinary dish. The word sarciado simply means cooking or braising with sautéed tomatoes. And here’s a tip that I want to share: use tomatoes which are very ripe. And you can also speed up your cooking by mashing the tomatoes being cooked in oil.
Ingredients:
- 1 kilo fish
- Salt and pepper (to taste)
- Cooking oil for frying
- 3 cloves garlic (chopped)
- 3 tablespoons cooking oil
- ½ cup onions (finely chopped)
- 1½ cup ripe tomatoes (finely chopped)
- 2 tbsp green onions (finely sliced)
Cooking Procedure:
- Clean fish and rub with salt and pepper. Set aside for an hour and drain well.
- In a frying pan, heat enough oil to cover fish. Fry whole fish over medium heat until it is light brown. Do not overcook. Place on a serving platter.
- Sauté garlic in 3 tablespoons cooking oil until light brown. Add onions and cook until transparent.
- Add tomatoes and continue cooking over low heat, covered. Stir occasionally until the mixture is the consistency of catsup. Season to taste with salt and pepper.
- Remove sauce from heat and pour over fish. Garnish with green onions.
Filipino Recipes – Camaron Rebosado Recipe – Pinoy Food
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Camaron rebosado is a delicious way to cook shrimp. What gives a different twist to the recipe is the soft luscious shrimp coated with egg and flour mixture making it crispy when chewed. It is comparable to the tempura of the Japanese and the way Chinese cook shrimps coated with batter. It can be made even more delicious when taken with sweet chili sauce. Yummy!
My little boy is very picky with food. But when you serve camaron rebosado on the table, there’s no need to nudge him to eat his food because he will consume everything on his plate in no time. He loves this dish so much that we could never go for a whole week without it. Being so, I have mastered the recipe and I want to share it with other Moms so their little kids will get a chance to enjoy this lip-smacking treat, too. Give it a try and you will surely hear your kids asking for this delectable shrimp recipe every now and then.
Ingredients:
- 15 fresh shrimps
- 4 eggs
- 3 tbsp flour
- 4 calamansi
- Cooking oil for frying
- Salt, to taste
Cooking Procedure:
- Choose fresh shrimps about 4 inches long in size. Remove the shell of the body but leave the head and tail. Trim the pointed part of the head.
- Remove the black intestine by cutting a part of the back.
- Salt to taste and roll in flour after soaking in calamansi juice . Drop each in beaten eggs and fry in deep hot fat until light brown.
- Drain excess oil and serve with sweet chili sauce.
Filipino Recipes – Adobong Pusit Recipe – Pinoy Food
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Because of the popularity of the adobo in the Philippines, you can use the method to prepare any kind of meat, some vegetables as well as seafood. Pusit or squid is the best seafood that you can use when you want to cook adobo. It is so tasty and tangy especially when the squid meat is tender. You can easily find fresh squid from the wet markets and the size may vary from the largest to smallest. I love the medium-sized squids for their meat quality. Some prefer to cook it with the innards because of the inexplicable taste brought about by the black ink. But it could be messy sometimes and the black color can stick between the teeth that’s why I prefer cooking without the innards.
Ingredients
- pusit or squid – 1 lb
- salt – 1½ tsp
- bay leaf – 1 small piece
- pepper – ¼ tsp
- minced garlic – 3 to 4 cloves
- vinegar – ⅓ cup
- sugar – 1 tsp
- water – ¼ cup
- cooking oil – 3 tbsp
- onion (thinly sliced) – 1 small piece
Cooking Procedure:
- Remove the head, innards, transparent ribs and tentacles from the squid’s body.
- Discard the transparent ribs and innards and cut the tentacles off just above the eyes.
- Wash the tentacles and bodies thoroughly and drain excess water.
- In a mixing bowl, mix the water, vinegar, garlic, pepper, salt, bayleaf and sugar. Use the mixture to marinate squids for about an hour. Drain and save the marinade.
- Heat oil in a pan and sauté the onions.
- Add the squids and simmer for about 10 minutes until the juices evaporate.
- Strain the marinade and pour into the pan. Simmer for another 15 minutes.
- Transfer to a serving dish and serve.
Filipino Recipes – Sinigang na Hipon – Pinoy Food
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Sinigang is a famous recipe especially in the Tagalog area. It can be prepared using shrimp, beef, chicken, pork or fish. For this recipe, we are going to use shrimp because it is my personal favorite. The characteristic taste of sinigang is sour and the flavor is such because of the tamarind. Traditionally, you have to boil the tamarind in water so as to achieve the sour flavor. But with the fast-paced life of Filipino households today, there are several brands of instant tamarind mixes that will make cooking easier and faster. The demand of these sinigang mixes have soared in the last few years because this dish is undeniably delicious and satisfying that most families could never do away with it even for just a week. For this recipe though, we are going to use the traditional method.
Ingredients:
- 1 kilo shrimp
- 2 pieces radish (regular size, sliced)
- 1 bundle Kangkong (cut into 2″ long)
- 1 bundle sitaw (string beans)
- ¼ kilo sampalok (tamarind)
- 3 pieces long green chilli
- 3 tomatoes (sliced into quarters)
- 1 onion (diced)
- water
- salt or patis (to taste)
Cooking procedure:
- To soften the tamarind, place in a small casserole or pan together with water and bring to a boil. Mash and have all the juices extracted.
- Place the radish, tomatoes, onions, tamarind juice and water in a casserole. Place under medium heat and bring to a boil.
- Adjust the fire to low and add the shrimps, green long chili, string beans, and kangkong. Let it simmer for about 5 minutes.
- Use salt or patis for seasoning.
- You can place the cooked sinigang nga hipon in a palayok (pot) and serve hot.