“OO-LEM SQUID”

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‘OO-LEM SQUID
(Greek Cuisine) 
Request from daughter Cha and hubby Anton,
a presentation of two(2) preps done in Singapore April repeated September, 2018.
Innovated to tempting aroma and penetrating taste
fitting of spice & herb-full marinade rendering total goodness to end bite.
Okay. Let’s do it.

Prep time: 45 minutes
Cook time: 15 minutes
Total time: 1 hour
Serves: 4
Prep and Cooking media: suitable stainless powder and liquid ingredients whisking-marinating bowls, frying pan or grilling medium with small slots .

INGREDIENTS:
2.5 kilos rib eye sliced ¾” to 1 inch thick

MARINADE (September 2018 Prep);
500 grams (1/2 kilo) fully cleaned, head, pen (that hard plastic-like thing at its
back) and inc sac (you don’t want this black matter anyway) removed. Sliced
to desired length.
3 grams fine salt
2 grams sugar
4 grams freshly crushed black pepper
8 cloves garlic cubed
5 grams oregano powder
4 grams powder cumin
3 grams chili powder
3 grams marjoram powder
1 small lemon de-seeded and fully juiced (set aside ¾ for marinade and ¼ for
drizzle to end dish before serving)
100 ml palm oil (or palm olein)
100 ml Olive Oil
OPTIONAL 2 grams fine MSG

April 2018 Preps

PROCEDURES (September 2018 Preps):

    1. In suitable mixing bowl mix and blend well all powder and liquid ingredients. Use only the ¾ lemon juice for marination.
    2. Constantly tumbling to have better flavor penetration, marinate sliced squid in this oil-based emulsion for minimum 1 hour before frying (or grilling should you wish).
    3. If frying, heat pan, pour in marinated squid plus little amount of used marinade. Fry to desired color and done-ness. Set aside left over marinade.
    If grilling, line up unto small-slotted griller (to prevent falling off of squid unto fire) and cook to desired done-ness. Use marinade to baste often.
    4. Transfer to desired serving plate, drizzle with used marinade and the ¼ lemon juice.
    5. Adorn to desired eye-catch appeal. Serve.

September 2018 Preps

PREP TIME

BOILED BABY POTATOES in HONEY-MAYO-MUSTARD

SALTED-PEPPERED-MSGed PAN GRILLED PORK CHOP

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.

Banana Leaves Wrapped Flame Grilled “Talakitok”

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Cropped Talakitok2_1024

BANANA LEAVES-FOIL WRAPPED FLAME GRILLED “TALAKITOK”
(Wrapped-Seasoned Jack/Trevally Flame Grilled to Juiciness )
The height of delectability summoned to be on center stage.
To augment 250 pax’ food line up, due to non availability-in lieu of
“Grilled “Panga” (jaw) ng Tuna”,
quick decision as to alternate was needed.
The best bet-fortunately readily obtainable- was:
“Talakitok” (jack or trevally)
4 hours to deadline.
Got hold of 1 X 5-kilo “Talakitok”
2 x 3-kilo “Kubal Kubal”
( “Finny Scad”-same specie as “Jack/Trevally” but with bit rounded body)
other raw mats and behold…
Simple.
Flavoursome.
Yummy.

Prep time: 1 hour
Cook time: 1 hour 10 minutes
Total time: 2 hours 10 minutes
Serves: managed serving-200 (in combi with other preps)
Cooking media: enough foil, heated banana leaves (leaves become bit pliable when heated and do not easily break apart), large burners, oil brush

INGREDIENTS:
1 x 5kilo “Talakitok”
2 x 3kilo “Kubal Kubal”
Both fully cleaned. Abdomen slitted and on both sides at least 4 x 2 inches apart These will be the areas where seasoning will be applied for full flavor penetration.
60 grams fine salt
100 ml. EVOO (Extra Virgin Olive Oil)
15 grams ground black pepper
15 grams nutmeg powder
10 grams ground oregano
10 grams coriander powder
15 grams garlic powder

PROCEDURES:

  1. Mix all powder ingredients in suitable container. Whisk well. Set aside.
  2. Brush oil on ALL sides of fishes ensuring slits are well reached as well as inside of head and belly.
  3. On ALL parts, by fingers, sprinkle blended ingredients. Ensure inside and slits are filled. If there’s excess, rub on all parts of body.
  4. Lay foil in a table. 1 longer than fish-sized foil up-1 down-1 in the middle.Place banana leaf top of middle foil. Lay seasoned fish atop banana leaf.
  5. Cover top of fish with banana leaf then foil.
  6. Fold along sides ensuring there will be no escape of steam and juices as fish is grilled. If there’s a need to add more foil to wrap, go ahead. Place banana leaf top of middle foil. Lay seasoned fish atop banana leaf.
  7. Repeat for other fishes.
  8. As fish is larger than burner, on medium flame, put wrapped fish ensuring ½ of it is heated. Grill for 7 minutes.
  9. Slide to cook other half. Grill now for just 5 minutes.
  10. Turn fish to other side. Grill ½ of fish for 5 minutes. Slide and grill the other half for another 5 minutes.
  11. You are DONE. Witness your tenderest-juiciest-tastiest creation.
  12. Garnish and see the eyes of diners go wide as they partake on these gigantic sea creatures.

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.

Talakitok

CRAB “BIJON”

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Crab Beehon

CRAB “BIJON”
(Sautéd Crab In Lightly Souped Rice Noodles )
Cellophane Noodles (Glass Noodles, Crystal Noodles,
Chinese Vermicelli, Bean Thread Noodles
or “Sotanghon” – Pilipino) denote one and the same.
Processed from mung beans (“monggo”), this type of thin, round,
glassy when cooked noodles is widely used in Oriental cuisines.
Careful not to confuse this with “rice noodle” which is our “Bihon”,
the center of our offering today.
There are different types of crabs.
Check here: https://owlcation.com/stem/types-of-crabs
(thank you owlcation)
A Singaporean Al Fresco street dining site offers this…
my inspiration to innovate such.

Prep time: 20 minutes
Cook time: 10 minutes
Total time: 30 minutes
Serves: 4
Cooking media: suitable pan,
INGREDIENTS:
1 big fully cleaned red crab or swimming crab body cut into 4, shell removed and left intact, legs cut from joint, pinchers cut and pounded for easier hand flesh-retrieving and munching
4 cloves crushed fresh garlic
1 small onion sliced
3 grams salt (any)
3 grams cracked black pepper
OPTIONAL 2 grams MSG
30 ml. palm oil or palm olein
20 ml sesame oil
15 grams oyster sauce
enough bunch of rice noodle (“Bijon”) soaked in water for 15 minutes-drained then set aside
3 pieces green onion (or scallion for lesser intense onion-y output), cut 2” long
4 pieces “wombok” (Chinese cabbage) sliced
250 ml tap water or chicken/meat broth
top garnish of your choice
PROCEDURES:

  1. In a suitable pan, pour in and combine sesame oil with palm oil/olein. Heat.
  2. Very lightly sauté together onion, spring onion and garlic.
  3. Add in crab pieces. Toss and tumble until crab turns light red.
  4. Pour in oyster sauce, salt, black pepper and the OPTIONAL MSG. Continue on tossing for about 1 minute.
  5. Pour water/broth, “Bijon”, “wombok” and tumble-separate sticking “Bijon” and bring to boil. After 2 minutes. DONE.
  6. Garnish. Serve.

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.

 

STEAMED “LAPU-LAPU” (RED GROUPER) IN GINGER SAUCE

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Red Grouper

STEAMED “LAPU-LAPU” (RED GROUPER) IN GINGER SAUCE
(Red Grouper Steamed To Juiciness Drenched in Ginger-Oyster Sauce Mix)

The normal and usual Chinese fare, technologically tweaked a bit to render
a full flavored sauce where grouper is literally soaked and served.
Ready to gobble down ultra juicy fish meat where dipping a bit into its sauce
with satiate your distinct palate.

Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Serves: 4
Cooking media: pan, steamer or slotted casserole, big-flat slotted turner, oil, brush

INGREDIENTS:
1 medium “Lapu-Lapu” (red grouper)-internals removed, butterflied through the
   belly side.
enough water for steaming fish with 5 grams salt and 2 grams ground black pepper

40 ml. palm or soya oil
5 cloves crushed fresh garlic
1 small de-skinned ginger-julienned
20 ml. oyster sauce (any…I prefer Lee Kum Kee)
15 ml. sesame oil
250 ml tap water for sauce
5 ml. soy sauce
2 grams salt (I prefer Himalayan)
2 grams ground black pepper
OPTIONAL 2 grams MSG

PROCEDURES:

  1. With enough water added with 5 grams salt and 2 grams ground black pepper, bring to boil and set fish on top via slotted steamer container brushed with a bit of oil to prevent fish sticking to bottom. Once boiling, steam “Lapu-Lapu” for 20 minutes. Using turner (not tongs) scoop carefully to avoid break-ups. Set aside.
  2. Heat oil, sauté garlic and ginger. Add in sesame oil and continue till brownish. Avoid over sautéing so as not to render burnt taste.
  3. Pour in oyster sauce, soy sauce, salt, pepper and the OPTIONAL MSG. Stir in for about 30 seconds.
  4. Add in tap water, toss and tumble to disperse flavors and bring to boil.
  5. In a preferred center plate, lay your steamed “Lapu-Lapu” belly down and pour abundantly with your sauce. GARNISH. SERVE. ENJOY.

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.

PAN FRIED SHRIMPS & SALMON DUSTED with SPICES-HERBS SEASONING

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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.