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.
Cook time: 30 mins.
Total time: 1 hour
Makes/Serves: 2
Cooking medium: big wok, banana leaves
Special instruction(s): heat a bit banana leaves via fire of your cooking stove to prevent tearing and for easy handling.
INGREDIENTS:
1 medium fully cleaned Tilapia slitted
¼ kilo fresh shrimps-head and tails removed
¼ kilo small squid (dark large bigfin reef squid {“lumot” type} or the small pinkish round Indian one)-fully cleaned-“ink sac” and “pen” (the hard plastic-like sheet) removed
1.5 to 2 liters coconut milk (should you have the powder or paste form, just add water)
10 grams sea or fine salt
5 grams ground black pepper
OPTIONAL 3 grams of MSG
1. Season seafood with salt and pepper. Tumble and toss well to spread seasoning. Line up on top of heated banana leaf.
2. Boil coconut milk. Once boiling, add into wok your seafood. Include the banana leaf.
3. Cover and cook for 30 minutes.
as sauce, dip or soup for your pleasure.
5. Enjoy.
You may add “sili pansigang” (chili finger or banana pepper) and/or sliced carrots in the boiling coconut milk. Your
choice. Your wild.
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.
Here’s another vibrant prep for TILAPIA.
Click the pic.
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