Archive for Filipino Seafood Recipes
Filipino Recipes – Ginataang Suso – Pinoy Food
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Ginataang suso, or snails cooked in coconut milk is an exotic food that you will find surprisingly delicious. Just like anything else that is cooked with coconut milk, you will enjoy the rich flavor of this unique recipe. For the adventurous palate, you can try this dish and you will surely agree that the taste is extremely yummy.
Ingredients:
- 1 kilo snail (suso)
- 1 medium sized green papaya
- 1 big onion (sliced)
- ½ clove garlic
- 2 tbsp ginger strips
- 1 kilo shredded coconut
- malunggay leaves (moringa)
- hot chilli
- 2 tbsp fish sauce
- 2 tbsp shrimp paste
Cooking procedure:
- In extracting the coconut milk, place the shredded coconut is a mixing bowl and pour in 2 cups of water. Squeeze the milk from the mixture and use a strainer or a clean cloth to separate the liquid from the shredded coconut.
- Place the coconut milk in a casserole together with the fish sauce, shrimp paste, onion, ginger and garlic. Set heat to medium until the liquid comes to a boil.
- Pour in the snails and bring to a boil once more.
- Add the papaya as well as the malunggay leaves. You can also add a few chopped hot chili if you want to want spicy hot flavor. Do not overcook the papaya.
Tips:
- You can replace the fresh coconut with coconut milk in can or coconut powder. However, you have to remember that fresh would always give the best results.
- In taking out the snail’s content from the shell, you can use a fork or a toothpick.
Filipino Recipes – Baked Tahong (Baked Mussels) – Pinoy Food
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Of the numerous varieties of seashells in the Philippines, tahong or mussels can be easily bought anywhere because of their abundance anywhere in the country. Most fishing villages along the seashores of more than 3,000 islands can easily gather these delicious mussels and sell them in markets for a living.
Baked tahong is a delicious way to prepare this modest shellfish. Because of the addition of the melted cheese, the taste of the meat of the mussel is made even tastier. Try this recipe and you will see for yourself how delicious baked mussels can be.
Ingredients:
- 1 kilo fresh tahong or mussels (large)
- ½ cup grated cheddar cheese
- ¼ cup bread crumbs
- ½ cup butter
- 6 cloves garlic (minced)
Cooking Procedure:
- To remove the dirt inside the shell, soak the tahong or mussels in water for a minimum of 1 hour. Drain the water and place the mussels in a pan with no water. Cover the pan and cook over medium heat. Drain excess water and get rid of the top shell.
- Place the butter in a pan and melt by heating. Add the minced garlic and stir for several minutes until the garlic is slightly brown.
- Use the garlic butter mixture to brush each mussel meat. Then use the grated cheese as topping and the bread crumbs as cover.
- Preheat the oven to a low temperature of 250 degrees Fahrenheit.
- On a baking sheet, arrange the mussels and place inside the oven. Bake for about 10 to 15 minutes.
Warning:
Avoid eating too much mussels if you have high blood pressure.
Filipino Recipes – Grilled Squid Recipe – Pinoy Food
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Inihaw na Pusit or Grilled Squid is a very simple recipe but it is exceptionally delicious. It is very easy to prepare so you can have it any time of day. All you have to do is look for fresh squid in the market and you can have it grilled. The fresher the squid, the more succulent your grilled squid will be.
The geography of the Philippines makes it easy to find abundant supply of seafoods because of the surrounding bodies of water that offer a wide variety of fishes, shells, crabs, squids and many others. It is also the reason why a lot of seafood restaurants can be found from the northern islands of Luzon down to the southernmost islands of Mindanao. And of all the grilled goodies offered in the menus of these restaurants, grilled squid is one of the most popular. Once you’ve given this delightful dish a try, you will surely add it to your favorite dishes list.
Ingredients:
- 1 teaspoon hot chili pepper (minced)
- ½ tablespoon ginger (minced)
- ½ head garlic (minced)
- 2 teaspoons salt
- ½ cup vinegar
- ½ cup soy sauce
- ½ cup brown sugar
- ½ cup honey
- 1 kilo squid
Cooking Procedure:
- Wash the squid with water and clean well.
- Remove the black ink.
- Remove the skin and take out the film.
- Mix all the ingredients in a bowl then leave the squid marinated for an hour.
- Each side of the squid should be grilled for about 4 minutes.
- You can heat the remaining marinade to be used as sauce.
- You can serve with atsara as replacement of the sauce.
Filipino Recipes – Tortang Alimasag (Crab Omelette) – Pinoy Food
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Tortang alimasag is an easy and versatile Filipino recipe. Since leftover crab is quite hard to stay fresh for a long time, most people just take the crab meat from its shells and store it in the refrigerator. One of the great ways to make use of the stored crab meat is with tortang alimasag or crab omelette which can be eaten for breakfast, lunch or dinner.
Ingredients:
- Paprika – ½ tsp
- Butter – 1 tbsp, melted
- Calamansi juice – 1 tbsp
- Mustard – ½ tsp
- Egg yolk – 1 piece, beaten slightly
- Onions – 1 tbsp, minced
- Parsley – 2 tbsp, chopped
- Button mushrooms – ½ cup, chopped
- Crab meat – 1 ½ cups, save the 6 shells
- Nestle All-Purpose Cream – ¾ cup
- Salt – to taste
- Cayenne pepper – to taste
- Maggi Savor Classic – 1 tbsp
- Flour – 1 tbsp
- Margarine or butter – 3 tbsp
Cooking Procedure:
- Get a pan and put it over medium-level heat. Melt the margarine or butter. Stir in the flour, cayenne pepper, salt and Maggi savor.
- Mix in the all-purpose cream. Allow the mixture to simmer until it turns thick.
- Add the onions, parsley, mushrooms and crab meat. Stir well.
- Brush butter on the 6 crab shells and divide the crab meat mixture into each of them. Set aside.
- Combine the paprika, butter, calamansi juice, mustard and egg yolk. Mix well then brush on the crab meat.
- Pan-fry the shells with the meat mixture until it turns golden brown. Put it on paper towels to get rid of excess oil. Serve and enjoy!
Tip
If you want to give the tortang alimasag a fancy twist, try adding tomatoes which has been finely chopped, red pepper which has been diced and then sautéed, dill sprigs and other herbs that you have in stock.
Filipino Recipes – Rellenong Bangus (Stuffed Milkfish) – Pinoy Food
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Rellenong bangus (stuffed milkfish) is considered a special dish in the Philippines because of the work amount involved in the cooking preparation. The process of cooking includes a lot of processes, from the vegetable preparation to the fish preparation. Removing of the meat of the milkfish has to be done in a way where its skin has to remain intact, along with frying, stuffing, marinating, flaking, de boning and steaming.
Ingredients
- Pepper and salt – to taste
- Peas – cooked
- Raisins
- Ham – chopped finely
- Cooking oil – 4 tbsp
- Soy sauce – ¼ cup
- Carrot – 1 piece, small, chopped finely
- Lemon juice – ¼ cup
- Egg – 1 piece
- Tomatoes – 2 pieces, diced
- Onion – 1 piece, chopped
- Garlic – 3 cloves, minced
- Bangus (milkfish) – 1 piece, big
- Vegetable oil – 2 tbsp
Cooking Procedure:
- Scale the milkfish and take the intestines away.
- Using a very sharp knife, remove the fish meat slowly from its skin just through cavity opening seen below its head. To get rid of the spine, simply snap off the fish bone found at the tail’s base and head. Get a long spoon and use it to scrape every meat from its skin.
- Marinate the skin and head in pepper, soy sauce and lemon juice.
- Boil the meat of the bangus in a half cup of water for about 5 minutes. Add some salt in the water to taste.
- Heat oil in a medium-sized pan then sauté onions and garlic for about 1-2 minutes. Add carrots and tomatoes and cook until the carrots become tender.
- Add bangus meat, raisins, cooked peas and ham to the mixture. Cook for another 5 minutes. Add pepper and salt to taste.
- Beat the egg in a small bowl and add to the bangus mixture. Stir well.
- Get the bangus head and skin. Stuff the bangus meat mixture inside. If needed, sew the cavity of the fish.
- Heat oil in another pan and fry the stuffed bangus until it turns golden brown.
- Slightly slice the fish diagonally (about 1 1/2-inch thick). Put on a big platter and serve.