Seafood Recipes

“OO-LEM SQUID”

‘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 […]

Banana Leaves Wrapped Flame Grilled “Talakitok”

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” […]

CRAB “BIJON”

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 […]

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

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 […]

PAN FRIED SHRIMPS & SALMON DUSTED with SPICES-HERBS SEASONING

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 […]

FOIL WRAPPED TOASTERED “PAMPANO”

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 […]

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” […]

Seafood Rice Stuffed Baked Squid

  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. […]

Dancing Crab (Singapore)

Our last day of visit that my daughter, Cha, spouse Anton, plus a friend…Jigger of the famous Casa Marcos treated us to an array of fresh sea food down at The Grandstand, Singapore…DANCING CRAB. Big table is well covered with pristine white paper (type of “greaseproof” or “sulphite” paper used to line burger patties to […]

My #1 High-End Cantonese “tara-lets”

I did say “high end”. True enough, but and although, the best Cantonese per-serve I’ve tasted. Perfect presentation flair. Simplest ingredients’ mix. Prep technology resulted to well rounded taste of the 3 offerings we ordered. “tara-lets” is a Filipino coined word meaning…let’s go. Sweetened “wasabi” breaded shrimp balls. GREAT. PERFECT. This made me consume 2 […]

CONDEMNATION: OMG! YUKy “Bara-Bara” (wantonly & blindfoldedly adding anything to food) Resto

Tagging wifey to accompany our daughter for her annual check-up in one of the biggest, most modern, classy and really elitist hospitals, had lunch break in one of restos in the complex. Holy…my daughter’s “Tapa” was dredged in flour to make them crispy…and categorically bland. This is the height of “no-brainer” approach to make meat […]

FRIED PAMPANO IN “INNOVATED” ADOBO SAUCE

  Fried Pampano In Innovated Adobo Sauce (FRIED SILVER POMFRET IN A DIFFERENT ADOBO SAUCE) From Spanish word “Adobar” (marinade or seasoning), “ADOBO” is a type of Filipino cuisine dating back pre-Spanish colonization of the country. For preservation, the boiling of meat in water and salt, early folks thought of adding vinegar into the method […]

Salted Egg Shrimps

  “SALTED EGG SHRIMPS ” (DEEP FRIED SHRIMPS FURTHER COOKED IN MASHED SALTED EGGS) A bit pricey innovation of this Chinese “special occasion recipe”. Remembering relatives who make sure this short order is included during birthdays, baptism, graduation etc. in our fave Oriental habitué. Celebrating birthday of my son, Pastor Janssen, here in Singapore, family thought of […]

Mirepoix Stuffed Squid

MIREPOIX STUFFED BAKED SQUID (DICED VEGGIES STUFFED SQUID COOKED DIFFERENTLY) Mirepoix (French, pronounced “mi-pwah”) is a food flavoring base consisting of diced carrots, onion and celery. The mixture is utilized in soups, sauces, gravies, stocks and stews. Variations vary from country to country. For some, onions are sautéd before incorporation, others add garlic while some make […]

“Adobong Pusit Rice” with Steamed Seafood

“ADOBONG PUSIT RICE” AND STEAMED SEAFOOD (RICE COOKED IN SAUCE OF SQUID FRIED & STEWED IN GARLIC-SOYA- VINEGAR TOPPED WITH STEAMED SEAFOOD) This is an innovation of “arros’ negre”, “arroz negro” or “seafood paella” which utilizes squid or cuttlefish ink added to white rice. Here, ink sac is removed and squid is fried then stewed […]

Sea/Freshwater Food-Yuwan Style

SEA & FRESHWATER FOOD-YUWAN STYLE (S & F FOOD BOILED IN PURE COCONUT MILK) Simple, healthy and quick prep. Add other seafood you may wish to go with this recipe issue. Be ready with more steamed rice by the side. Prep time:                    30 mins. Cook time:                   30 mins. Total time:                    1 hour Makes/Serves:    2 […]

Toastered “Tanigue” (Spanish Mackerel)

TOASTERED “TANIGUE” (Spanish Mackerel) (BBQ SAUCE BASTED-OVEN TOASTERED “TANIGUE”) “Tanigue” (Spanish Mackerel or King Fish (in USA) is sold in our country on per slice basis. Get the number of slices suiting your need. This makes it suitable for variety of preps: grilled, fried, baked, hot plate griddled or roasted. Again, calling to action my […]

Salted Celery Stalk Sided Braised-Seared Squid.

SALTED CELERY STALK SIDED BRAISED-SEARED SQUID (A DIFFERENT COOKING PREP FOR THE USUAL GRILLED SQUID) Surely, you know of 4 “usual” ways where squid is served: 1.   char or gas grilled (for Pusit Lumot or dark large bigfin reef squid) 2.   “Adodo” (for small pinkish round Indian squid) 3.   salted-peppered-fried (for both species 1 & […]

Char-Grilled “Pampano”

CHAR-GRILLED “PAMPANO” (SPICED OIL RUBBED CHARCOAL GRILLED POMFRET with BAGUIO GROWN “HABANERO” and BIRD’S EYE CHILIES for DIP plus TINY TOMATOES as SIDES) Sunday market at SIDCOR (Eton Centris, EDSA, Quezon City, Philippines) where I chanced upon mega cute “tiny tomatoes” and Baguio grown “habanero-breed chili peppers”. The ingredients’ instinct in me literally pushed my […]

Steamed Shrimps With Cellophane Noodles & Snow Peas As Side

STEAMED SHRIMPS WITH CELLOPHANE NOODLES &  SNOW PEAS AS SIDE (SPICES & HERBS RUBBED STEAMED SHRIMPS SIDED BY QUICK STIR FRIED CHINESE VERMICELLI & SNOW PEAS ) 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 […]

Tilapia-“ESCABECHE” (Innovated)

TILAPIA-“ESCABECHE” (Innovated) (A DIFFERENT PREP FOR FISH “ESCABECHE”-SANS MARINATION) Few hours to overnight marination in an acidic medium, usually vinegar, of fish or vegetables prior to cooking is the essence behind “ESCABECHE” The term denotes the type of process peculiar to Mediterranean cuisines. Worrying on some “un-wanted” chemicals that are incorporated into the process of […]

FRIED “TAWILIS” (Freshwater Herring) IN GARLIC INFUSED OIL

FRIED “TAWILIS” (Freshwater Herring) IN GARLIC INFUSED OIL (FRESHWATER HERRING-“TAWILIS”-THAI FISH SAUCE MARINATED FRIED IN GARLIC INFUSED OIL) Do you know that “tawilis” is ONLY found in Taal Lake, the lake in an island (Luzon)-where Luzon is also an island (one of the 3 major territorial Philippine islands: Luzon, Visayas & Mindanao) and, still, Philippines, […]

ULTRA HEALTHY STEAMED CLAMS

ULTRA HEALTHY STEAMED CLAMS (STEAMED JAPANESE LITTLENECK CLAMS-SOUP ON THE SIDE) Behold a different way of preparing this nutritious seafood. Instead of the usual sautéing into onion & ginger ending in seasoned broth, a healthier cooking method is hereby issued. Prep time:      30 mins. Cook time:     15 mins. Total time:      45 minutes Serves:   4 Cooking […]

Stuffed Creamed Squid

STUFFED CREAMED SQUID (SEASONED GROUND PORK STUFFED SQUID) After being downed for more than a week by a very malicious virus, am back. The favorite of my family each time there’s an occasion to celebrate. Its sauce is great steamed rice topping that in itself is already a dish. Prep time:         […]

Steamed Maya-Maya

STEAMED MAYA-MAYA (LEMON & GINGER JUICE MASSAGED STEAMED RED SNAPPER) Again, for you busy bodies, blue-collared on weekdays, housewives (or house-bands) on weekends…this simplest, no-sweat quick prep, health-focused Thai-bent fish dish is herein dedicated. INGREDIENTS: 1 fully cleaned medium “Maya-Maya” slitted on each side to enable massage-marinade to penetrate flesh. MASSAGE MARINADE: 20 ml. Thailand’s […]

The Versatile “Sinigang Mix”, Again, In Fried “Pampano”.

  THE VERSATILE SINIGANG MIX, AGAIN, IN FRIED “PAMPANO” (TAMARIND SOUP BASE POWDER RUBBED FRIED SILVER POMFRET) 4th consecutive posts utilizing Sinigang Mix and a resulting product concocted after a very upset environ. Anyway, for me, uses for Sinigang Mix can go high up to the moon. Ideal and versatile taste profile for: fried, stewed, […]

Fried “Talakitok” Sinigang.

FRIED “TALAKITOK” SINIGANG (TAMARIND SOUP BASE FRIED TREVALLY or JACK or CAVALLA) In this wet season hot Ramen for the “elite” satisfies bonding. While instant noodle soup, pork, beef or chicken, fills in tummies of the many. For the special class, either Nilaga, Tinola, Bulalo or Sinigang makes it way into the center table.   […]

SEASONING-RUBBED FRIED TILAPIA. Simple, austere and  healthy center-dish Pinoys love to pair with steamed rice…bare hands.

SEASONING-RUBBED FRIED TILAPIA Enjoy this wet season by NOT serving the family, always, with all those pork, beef, lamb, or poultry. Inject a healthy meal in between. Readily available. Quick and simple to prepare. Nutritious. Economical. No need for culinaristic approach here. Just get your Tilapia. Nile, Blue, Mozambique or Batangas/Cabanatuan (Philippines) specie, whatever. Thoroughly […]

Ultra healthy “Dulong” topped Ampalaya Salad.

Healthy “DULONG” Topped…AMPALAYA SALAD (SILVER FISH TOPPED BITTER GOURD SALAD …kids will enjoy munching) Diabetic or not, side to your fried favorite, or as pre-main course taste neutralizer, this mega healthy salad will fit in to your desired preference. My “comfort” always ready “pica-pica” each time I yearn to commence the night with red wine. […]

GG Swims In Olive Oil

GG SWIMS IN OLIVE OIL (Tagalog: Sinardinas Na Galunggong) (English: Sardine-nized Hard Tail Mackerel-Female/Round Scad-Male) Herewith issuing a recipe, which, when modified to suit desired preferences, could be the start of a business venture for you, dear readers. “Sardinas” (sardines), the most consumed Filipino comfort food either with rice or bread, processed with olive oil […]

TILAPIA: “Dinarang Sa Apoy” (Wrapped Tilapia Cooked Via Direct Fire)

TILAPIA: “DINARANG SA APOY” (Wrapped Tilapia Cooked Via Direct Fire) I used to teach this quick-prep-dish to friends who own resto-bars. Easily available ingredients, quick to prepare and can be served as “finger food” for spirited drinks or as course in itself. No frying, no pre-heating of stove just rub spice blend unto fish, wrap, […]

HOTOTAY SOUP (the more technological cooking approach).

HOTOTAY SOUP (The More Technological Cooking Approach) HOTOTAY Soup is typically of Chinese kitchen origin fully accepted by Pinoys to be part of their own. Modifications are introduced into it converting the “new version” as that of modifying-region’s native recipe. I grew up knowing and hearing my old folks talked about HOTOTAY as an “energy […]

Minutes to prepare ultra quick to cook. Lightly Souped Pomfret (Pinangat in Filipino)

I wanted to innovate Pinoy (Filipino) fish recipes and refrain from utilizing Bangus (milk fish) & Tilapia. WHY? Frequently, 7 in every 10, they’re “lasang lumot” (taste like moss) And why Pomfret (Pampano)? Primordial reason is-its somewhat “buttery” or “creamy” flavor vividly satisfies your palate more so if the part taken comes from the area […]

Rancid chicken, pork belly, pork chop or “bangus”…would you notice? You’re a foodie. You must.

Days of pounding questions again for applicants wanting to be cooks, assistant cooks & kitchen helpers. 96% had previous kitchen hot experiences. Can’t help but notice the absence of basic taste familiarities. And so, I am literally dragged by circumstances to look back August 2013 and copy-paste my post of that day.  Of the so […]

BORACAY, on tourism service analyzer’s & food critic’s perspectives. First of two.

After a long straight year of hussles, heartaches and grinding, time for our (“Pang’s” & mine) long awaited re-charging vacation in a bit serene no-horn blowing vehicles-by the sea haven. Peace & quiet…even just during an early morning white sand stroll. Never mind the night rumblings, I can go with it at times. As early […]

Ika-Dobo. A recipe blending 2 cultures: Pinoy & Japanese.

A blend of 2 cultures: well rounded harmony of Filipino recipe (Adobong Pusit) infused with Japanese ingredients. IKA-DOBO Ingredients: 1 kilo cleaned squid 15 ml. cooking oil 3 cloves garlic, pounded, crushed 1 small sliced onion 3 grams black pepper powder 2-3 pcs. green banana pepper 2-3 pcs. red chili pepper 15 ml. Kikkoman soy […]

(Food Photography) An array of “bokeh” in this Christmas lunch with Pangs & Cha @ Akira.

Real fancy way of offerings at this Teppanyaki resto. Though not much flavour output as “Tep” recipes are just plain salted, peppered and buttered, Pangs, Cha & I enjoyed the main issue of offer: “freshness” in a “fancy”, just “fancy” way. …and that completes our Christmas lunch.      

HongKong Master Cook @ Macapagal Avenue, Pasay City

Marilyn’s & my favorite: The long All Saints’ Day vacation is a bore should wifey and I will just stay home. Kids and grandkids were out on their own. Was ready for a long road trip with food tests of different eateries & restos on the side. So, took off headed north of Manila. For […]

Shiitake Shu-mai (Japanese pork-based-mushroom-infused dimsum)

Even your 3-year old kid can make this type of recipe…dimsum & dumpling. It’s the easiest in the world as long as you don’t concoct thus “blind-foldedly” add anything …repeat anything, that goes into your mind. If you do-it’s tragedy. Go ahead with your usual ground pork. Just add the simplest ingredients: salt, sugar, MSG […]

FISH HAM: less sinful way of enjoying Christmas year-round.

From the normal pork leg or brisket or porkloin to process whole ham, I used Cream Dory from Vietnam and employed all the needed ingredients, marination/curing processes and procedures usual in pork ham making but using a less sinful subject… FISH. Wanna talk about it? Email me.