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.

 

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

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.

2. Heat EVOO. Sauté garlic and carrots together.
3. 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.
4. Towards last tossing, add in seafood, red and green bell peppers and leeks.

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

8. 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.
9. DONE.

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.