PAN FRIED SHRIMPS & SALMON DUSTED with SPICES-HERBS SEASONING

Pan Fried Shrimps & Salmon Bites in Spiced-Herbed Butter_1024

PAN FRIED SHRIMPS & SALMON DUSTED with SPICES-HERBS SEASONING
(Beer Marinated Shrimps-Salmon Bites EVOO-Butter Fried Sprinkled with Spices & Herbs Seasoning Mix)

 Done in Singapore, my first recipe prep after months of getting
from different hospitals trying to treat and heal“Pangs” (my wife Marilyn) of her stage 3 cancer.
Taking care of her took my time away from almost all of my endeavours.
Zero regrets. Was able to show her my “best service, concern and love”
until her passing.
42 years of “togetherness”.
“Literal togetherness” as we were always
ONE in developing food products we serve our clientele.
ONE in creating, innovating and modifying per served recipes that our loyal customers require us to come up with.
ONE in roaming around domestic and foreign sites.
ONE even in our early morning brisk walking exercises
…a lot of times “holding hands” at that.
And so teary eyed, please allow me to present
my initial “going back to whatever is left of this real life”
activities.

Prep time: 30 minutes
Cook time: 30 minutes
Total time: 1 hour
Serves: 4
Cooking media: frying pan, tongs and lots of butter
Game plan: This is quick and very flavorful.

 INGREDIENTS:
1bottle of your fave beer. Pilsner or lager or ale. Don’t use the flavored one.
1 kilo shrimps: de-shelled, de-veined, head and tail cut off
½ kilo pink salmon sliced bite size
5 grams ground nutmeg
5 grams ground coriander
3 grams ground paprika
3 grams ground thyme
4 grams ground black pepper
5 grams cane sugar
8 grams sea salt
OPTIONAL 3 grams MSG
1/4 bar butter
100 ml extra virgin olive oil (EVOO)

 PROCEDURES:

  1. In suitable pan, pour in beer, add in a pinch each of your weighted salt & pepper. Whisk well. Marinate your shrimps and salmon while prepping other ingredients. About 15 minutes.
  2. In bowl whisk and blend well nutmeg, coriander, paprika, thyme, pepper, sugar, salt and your OPTIONAL MSG. Set aside.
  3. Over medium heat, melt half of butter and half of your EVOO.
  4. Tossing, turning and rolling constantly (to prevent over browning) fry, in batches, shrimps to desired done-ness. Add in more butter or oil if need be.
  5. When done, while still hot, arrange in a serving plate and sprinkle abundantly with your blended spice-herb seasoning.
  6. Melt in other half of butter and pour the remaining EVOO.
  7. Very carefully (as this type of fish when fully thawed breaks apart easily) slide in enough pieces of salmon. Fry LIGHTLY. Carefully toss to other side and continue for about 30 seconds. Take out. Finish off with this procedure.
  8. Lay beside shrimps and sprinkle with spice-herb seasoning. Plate should you wish.
  9. Complementing with beer or wine, enjoy with salad of your choice.

 

DISCLAIMER: Above are test kitchen and household-produced dishes. All ingredients utilized are of food grade quality passing international and domestic sanitary standards. While we find the results highly acceptable, no guarantee nor explicit assurance is hereby issued when recipe is performed by readers. For one, although of similar breed, spices, herbs and other ingredients vary from country to country/region to region that possibility of affecting end taste, aroma & bite-feel is great. Further thereto, mentioned sensory evaluation (aroma, taste, mouth-feel) is subjective.

 

AVILES…the Original House of “Bulalo”

Aviles Original Bulalo

AVILES…the Original House of “Bulalo”

In this aged life of mine, I’ve tasted different types of Bulalo (boiled beef shank).
From the very bountiful addition of cabbage, pechay, Baguio beans and corn to
mega affluent pouring of beef flavored cubes or powder.
Overall taste is apparently doused with combination of the above
enticing clients that their prep is “authentic” or “original” or “the best”.
You exclaim WOW when they flood you with lorry loads of extra soup
clearly dumped with whole black peppercorns.

Sorry. Not for me.
I go for the real taste of beef.
This I found with Aviles’ Bulalo.
No veggies. Plain boiled beef and I love it.
A bit cured, I supposed, as lean meat is evidently pinkish.
Still the same aroma, taste and presentation the first time I went here in 2006.
Soup, also aplenty and refillable, has that authentic “lasa” of boiled beef in a gigantic
vat, with abundant beef bones, and done over and over again.
This gives its prep genuine aftertaste.
Haven’t you witnessed this in side streets of Hongkong
where souped noodles are heavenly?

No more adjectives here.
I urge you to visit the place and scan for yourselves.

Menu

Ordered.

Bulalo

“Bulalo”

SInaing Na Tuna

“Sinaing Na Tuna”

Our Ulam

And we decided to stay in the air conditioned area.

Aircon Area2

Bought some “Pasalubong” before stepping out.

Pasalubong

Highly recommended. 
Bring your loved ones and friends. You won’t regret the experience despite the travel.

National Highway, Real, Calamba City, Laguna
Tel: (049)545 2772

FOIL WRAPPED TOASTERED “PAMPANO”

Pampano Toastered3

FOIL WRAPPED TOASTERED “PAMPANO”
(Silver Pomfret Rubbed with Tamarind Soup Powder Mix-Toastered)
My favorite always-on-call comfort fish that has firmer flesh than most available.
though not like toughness of “tuna”.
Great appetizer to fuse with your cold bottles or sips of wine.
This time prepped it to pair with steamed shrimps that my fam
enjoyed over lunch after Sunday preaching of my son.
No decorative flare.
Plainly, for pure tasteful consumption via mouth not through eyes.

Prep time: 15 minutes
Cook time: 45 minutes
Total time: 1 hour
Serves: 4
Cooking media: oven toaster, foil, suitable flat pan
Game plan: Be ready for a very healthy treat. Simply done. Ultra juicy and mystically tasteful.

INGREDIENTS:
1 large Pampano (Silver Pomfret), cleaned, slitted on both sides and belly
1 pack Knorr (sorry, I prefer this brand as it is REALLY great and true tasting)
Sinigang Sa Sampalok Powder Mix (tamarind soup base powder mix)
1 medium sliced white onion
1 sliced tomato
2 “sili pansigang” (green banana or chili finger pepper)
2 pieces crushed “sampalok fruit”
enough double-layered foil for wrapping

PROCEDURES:
1. Pour and rub “Sinigang Mix” to fish’ slitted sides, opened gills and belly.
2. Into open belly-side, insert 1 piece of “sili pansigang”, few slices of onion,
tomato and a piece of “sampalok”
3. At center of double layered foil, lay fish, wrap well securing all sides so
flavor juices will not leak out during toastering. Put in a suitable flat pan.
4. Set toaster to rotisserie where top heating rod(s) will function and pre-heat to
200deg. C (about 392deg. F). When heating rods turn reddish, wedge in fish.
5. Cook for 30 minutes for medium OR 45 minutes for well done.
6. Be extra careful as foil is steaming hot. Behold your creation. Enjoy with loved ones.

DISCLAIMER: Above are test kitchen and household-produced dishes. All ingredients utilized are of food grade quality passing international and domestic sanitary standards. While we find the results highly acceptable, no guarantee nor explicit assurance is hereby issued when recipe is performed by readers. For one, although of similar breed, spices, herbs and other ingredients vary from country to country/region to region that possibility of affecting end taste, aroma & bite-feel is great. Further thereto, mentioned sensory evaluation (aroma, taste, mouth-feel) is subjective.

BUTTER FRIED BACON WRAPPED SHRIMPS

1 Butter Fried Bacon Wrapped Shrimps

BUTTER FRIED BACON WRAPPED SHRIMPS

(The simplicity of synthesizing meat, seafood and veggies into a prolific festive offering)
Couldn’t help but recall the evening of December 31, 2015.
I asked my vivacious and talented grandkids their wish for New Year’s Eve’s
simple year-breakthrough dish.
“I love bacon” my grandaughter Julles said.
“I go for shrimp” Andee butted in.
The tri-athlete Joax exclaimed, “Me…veggies”
The recipe-developer in me surfaced.
Stone-throw away is a supermart, so off we dashed.
Result is a simple and quick appetizer-side fare they enjoyed creating, frying and munching.
 

Prep time: 30 minutes
Cook time: 1 hour 30 minutes
Total time: 2 hours
Serves: 10
Cooking media: frying pan, tongs and lots of butter
Game plan: This is fun to make course. Engage the services of your kids and let them prep with you.

INGREDIENTS:
1 kilo shrimps: de-shelled, de-veined, head and tail cut off
½ kilo bacon: strips (any brand)
1 large carrot: ½ julienned for filling and ½ sliced roundly for garnish
1 large cucumber: ½ julienned for filling and ½ sliced roundly for garnish
10 grams ground black pepper
8 grams sea salt
OPTIONAL 3 grams MSG
1 bar butter
enough big toothpicks

PROCEDURES:

De-Shelled shrimpsSliced Veggies1. Start our rolling affair.

ROLLING

2. Tie up rolled veggies-shrimp with bacon and secure by toothpick as in below pic.

RAW Rolled Bacon Wrapped Shrimp

3. Over low heat, melt a slice of butter enough to cover pan.

4. Tossing, turning and rolling constantly (to prevent over browning) fry your masterpiece to desired done-ness.

2 Butter Fried Bacon Wrapped Shrimps25. Watch you kids’ smiles as they enjoy doing the recipe.

DISCLAIMER: Above are test kitchen and household-produced dishes. All ingredients utilized are of food grade quality passing international and domestic sanitary standards. While we find the results highly acceptable, no guarantee nor explicit assurance is hereby issued when recipe is performed by readers. For one, although of similar breed, spices, herbs and other ingredients vary from country to country/region to region that possibility of affecting end taste, aroma & bite-feel is great. Further thereto, mentioned sensory evaluation (aroma, taste, mouth-feel) is subjective.

Seafood Rice Stuffed Baked Squid

 

SQUID - MAIN

SEAFOOD RICE STUFFED BAKED SQUID

(Ultra Healthy Seafood, Spices and Veggies Laden Filling To A Differently Cooked Squid)

Wanting to celebrate a bit for the very great news re medical results

for Marilyn, with my youngest grandson, Joax, who helped took some shots while processing, this different squid undertaking went with my red wine.

Oh my, the seafood and veggies laden fried rice by the side was enjoyed immensely by both of them.

Behold various preps. Love how they go.

Prep time: 30 minutes

Cook time: 1 hour 30 minutes

Total time: 2 hours

Serves: 3

Cooking media: rice cooker, frying pan, steamer, oven, foil, oil brush

Game plan: This is a different cooking approach. Be ready to rock.

INGREDIENTS:
SEAFOOD:
1 medium Pusit Lumot or dark large bigfin reef squid NOT the round small pinkish round Indian specie we normally utilize for “adobo”. Fully cleaned. Ink sac and pen (the plastic-like tough thing on its back) removed.
¼ kilo shrimps
¼ kilo small clams (“tulya”)
FILLING:
1.5 cups ordinary rice + 1 cup glutinous rice washed and cooked. Set aside.
1 small carrot sliced
1 small white onion, minced
1 red bell pepper sliced
1 green bell pepper sliced
1 leek stalk (the green part) sliced thinly
10 cloves crushed garlic

VEGGIES

¼ butter further cut into 3 pieces
5 grams salt
3 grams ground black pepper
OPTIONAL 3 grams MSG (Monosodium Glutamate)
EVOO (Extra Virgin Olive Oil)
PROCEDURES:
1. Steam shrimps and clams. When shrimps turn reddish-orange scoop out, cut head and tail, de-shell and set aside. When clams open up, scrape out meat with teaspoon. Set aside.

Steaming Seafood

  1. Heat EVOO. Sauté garlic and carrots together.
  2. When garlic turns light brown, add in onion and toss until bit translucent. Pour in cooked rice. Season with salt, pepper and the OPTIONAL MSG. Stir continuously as rice may stick to bottom of pan. This may take about 10-15 minutes.
  3. Towards last tossing, add in seafood, red and green bell peppers and leeks.

Fried Rice

  1. Rub inside of squid with the 2 pieces of butter while the other 1 to the tentacles and head.
  2. STUFF inside of squid with your fried rice. Push through inside with teaspoon to ensure full filling-in.
  3. Lay unto foil and drizzle with EVOO. Fold and seal fully all sides.

Stuffed Squid In Foil

  1. Set oven temp to 300deg.F ((148degCelsius). Pop in and slow cook squid for 40 minutes.
    9. After so, withdraw tray-OPEN foil and discard all of the liquid.
    10. Step up temp to 350deg.F (176deg.Celsius).
    11. Brush EVOO, again, to all sides of cooked squid. With open foil on top, pop in tray unto oven and sear for 10 minutes.
  2. DONE.

SQUID CLOSE UP

SQUID SIDE2

DISCLAIMER: Above are test kitchen and household-produced dishes. All ingredients utilized are of food grade quality passing international and domestic sanitary standards. While we find the results highly acceptable, no guarantee nor explicit assurance is hereby issued when recipe is performed by readers. For one, although of similar breed, spices, herbs and other ingredients vary from country to country/region to region that possibility of affecting end taste, aroma & bite-feel is great. Further thereto, mentioned sensory evaluation (aroma, taste, mouth-feel) is subjective.