Sea/Freshwater Food-Yuwan Style

/0 Comments/in , , /by

Picture

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
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
PROCEDURES:

Picture

1.    Season seafood with salt and pepper. Tumble and toss well to spread seasoning. Line up on top of heated banana leaf.

Picture

2.    Boil coconut milk. Once boiling, add into wok your seafood. Include the banana leaf.

Picture

3.    Cover and cook for 30 minutes.

Picture

4.    DONE. Scoop up cooked seafood in banana leaf-lined plate. Pour unto bowl your cooked coconut milk which may serve
as sauce, dip or soup for your pleasure.
5.    Enjoy.
NOTES:
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.

Picture

Toastered “Tanigue” (Spanish Mackerel)

/0 Comments/in , , , /by

Picture

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 ever dependable…oven toaster,
this dish, along with my red still & greens on the side,
did I enjoy while watching our fave TV show.
Prep time:                    10 mins.
Cook time:                    40 mins.
Total time:                     50 mins.
Makes/Serves:        1 or 2
Cooking medium:  oven toaster, oil brush
Special instruction(s):

INGREDIENTS:
a slice of medium fully rinsed “Tanigue”
5 grams fine salt
3 grams ground black pepper
100 grams BBQ sauce (I used and like Stubb’s Original)
NOTE: There are thousands of brands. Get & use what you prefer.
PROCEDURES:
1.    Season your “Tanigue” on both sides with salt and pepper. Set aside for 30 minutes.
2.    Pre-heat oven toaster to 175deg. Celsius (347deg. F)
3.    Using oil brush, generously apply to all sides of fish your BBQ sauce.
4.    Lay fish in suitable pan and pop into toaster.
5.    Toaster your fish for 20 minutes each side.
6.    Adorn in plate, side with your preferred greens, no need for dip, enjoy and have a good “bonding” with your loved one.

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.

Salted Celery Stalk Sided Braised-Seared Squid.

/0 Comments/in , , , /by

Picture

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 & 2)
4.   breaded-fried (calamari) {for both species 1&2}
Allow me to issue a different prep. An easy-mega quick one that
elicits aroma, flavor and bite-feel best enough to pair with rice or enjoyed as plain finger food.
For me, it went well with my Remy Martin.
Prep time:                    20 mins.
Cook time:                   1 hour 10 mins.
Total time:                    1 hour 30 mins.
Makes/Serves:            2
Cooking medium:      electric or gas oven, foil wrap, suitable pan or stainless oven tray, oil brush
Special instruction(s): get ready for a different prep thus new taste

INGREDIENTS:
1 fully cleaned medium Pusit Lumot
30 ml. EVOO (Extra Virgin Olive Oil)
2 pieces celery stalk, cut, salt-sprinkled
MARINADE/BRAISING SOLUTION:
50 grams tomato catsup
60 ml. soy sauce (any)
5 cloves crushed, finely chopped garlic
8 grams ground black pepper
15 grams brown sugar
5 ml. Tabasco hot red chili pepper
OPTIONAL 3 grams MSG (Monosodium Glutamate)…repeat…it’s OPTIONAL!!!
DIP:
2-4 pieces chopped labuyo (bird’s eye chili peppers)
40 ml. soy sauce
10 ml. vinegar (any)
5 grams brown sugar
2 grams ground black pepper

PROCEDURES:
1.    Line foil wrap in tray/pan. Ensure all sides are covered that when drippings sip out of foil-it would be easier to scrape off
during cleaning. Or be none at all.
2.    In medium bowl mix and blend well all ingredients of marinade. Soak squid for few minutes tumbling and tossing
constantly. Scoop few tablespoons into inside cavity of squid for more flavorful cooking.
3.    Lay in foil-lined oven tray. Pour in ALL of the marinade. COVER WELL WITH TOP FOIL.
4.    Set oven temp to 250deg.F ((121degCelsius). Pop in and slow cook squid for 1 hour.
5.    After 1 hour withdraw tray-open foil and discard all of the liquid.
6.    Step up temp to 300deg.F (148deg.Celsius)
7.    Brush EVOO to all sides of cooked squid. With open foil on top-again, pop in tray unto oven and sear (heat at high temp
to caramelize and make crispy top of meat) squid for 10 more minutes.
8.    Withdraw. Adorn. Serve with salt sprinkled celery stalks and well mixed dip (see above dip ingredients) by the side.  NOTE: Special thanks to Brothers Manny & Mario Morados Huertas for the Remy Martin.

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.

Want recipe for the smaller round pinkish squid specie?
Below is, again, an “innovation”… click the pic:

Picture

Char-Grilled “Pampano”

/0 Comments/in , , , /by

Picture

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 pocket to get some
and try at home particularly the claim of vendor that such “habanero”
has higher Scouville Heat Unit (the Capsaicin content which is the measure of chilies’ hotness)
than our local “Labuyo” (bird’s eye chilies)
Had to let my palate lay taste on it…even a bit.
Question is: just that? Won’t allow as is.
Need to have something to go with my trial…
instantly then, our famous prep: “INIHAW” (charcoal grilling).
That’s when “Pampano” (pomfret) became my main character for this issue.
 Prep time:                   30 minutes
Cook time:                    45 mins.
Total time:                     1 hour 10 mins.
Makes/Serves:             2
Cooking medium:       charcoal grille, charcoal, oil brush
Special instruction(s):

INGREDIENTS:
1 medium size Pampano, fully cleaned, internals removed, 2 slits on each side.
1 packet “Sinigang Mix” ( Knorr or Maggi tamarind flavored soup mix powder).
30 ml. olive oil
6 cloves crushed-minced garlic
1 small minced onion
12 pcs. tiny tomatoes fully washed to serve as sides.

FOR DIP:
50 ml. soy sauce
2 pcs. Labuyo sliced thinly
2 pcs. Baguio Habanero Chili Pepper sliced thinly
OPTIONAL calamansi or lemon juice
PROCEDURES:
1.    Fully scatter, by hand, Sinigang Mix unto all sides, slits, inner head and body of Pampano.
Make sure all parts are covered for full flavor penetration. Set aside.
2.    Crank up charcoal the way you fire them up. AVOID UTILIZING gasoline or kerosene
as fumes contaminate flavor and aroma of grilled items.
3.    While awaiting fiery red coals, heat olive oil in pan. Add garlic and onion. Fry to dark brown state.
4.    Using this oil, brush unto all parts of fish and to the wire rack you will use to grill it.
(This system will DEBUNK and PROVE WRONG the Filipino myth that all fish to be grilled MUST have scales
intact-to prevent sticking to the grill rack).
5.    Grill your innovated Pampano to desired doneness which normally will just take 3-5 minutes per side…
brushing extra oil once in a while…and WITNESS how easy it is to turn (SCALED)
fish without sticking to grill medium.
NOTE:
         Oh my GOD. Habanero, though just packing few thousand heat units more than Labuyo (Habanero: 100,000 to
350,000 Scouville Heat Units and Labuyo: 80,000 to 100,000 SHU), it, former, really gives a burning sensation on
tongue and fingers (despite several soap and detergent hand washing). Should you find some, BE EXTRA CAREFUL.
         (more pungent/piquant and expensive)

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 Shrimps With Cellophane Noodles & Snow Peas As Side

/1 Comment/in , , , , /by

Picture

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 thin, round,
glassy when cooked noodles is widely used in Oriental cuisines.
Careful not to confuse this with “rice noodle” which is our “Bihon”
Itching for healthy prep again, this came to mind.
Along with “Cocido” (click for recipe),
remembering my “Lola” (grandmother) who, never a month will pass,
continuously served this dish to us she called…
“Ginisang Chicharo Na May Hipon At Iltog Ng Pugo”
(Sautéd Cellophane Noodles With shrimps And Quail Eggs)
My engagements with food ingredients led me to “innovate” said recipe:
spices & herbs mix and cooking procedures.
Prep time:                    15 mins.
Cook time:                    5 mins.
Total time:                     20 mins.
Makes/Serves:     2
Cooking medium: small casserole, steamer, oil brush
Special instruction(s):
INGREDIENTS:
10-12 pcs. shrimps, heads cut-off, de-shelled leaving tails intact, de-veined
12 pcs. hard boiled quail eggs, de-shelled
2 pcs. sliced bell peppers (preferably 1 red & 1 green for attractive eye-appeal)
50-100 grams Cellophane Noodles soaked in tap water
1/8 kilo snow peas (Chicharo) cut on both ends to remove “fibers” running along sides of pods.
4 cloves sliced garlic
2 grams salt
2 grams ground black pepper
50 ml. soya or palm oil
50 grams oyster sauce
SHRIMP RUB: (in a bowl, combine and toss well all below ingredients)
2 grams salt
2 grams brown sugar
1 gram dried thyme
1 gram Spanish paprika
1 gram nutmeg powder
1 gram coriander powder
OPTIONAL 2 grams MSG (Monosodium Glutamate-VeTsin)
PROCEDURES:
1.    Dipping brush unto 50 ml. oil, brush shrimps lightly on all sides.
2.    Pour in shrimp rub on all parts. Ensure full coverage for better flavor penetration.
3.    Bring to boil water in steamer. In suited slotted pan, steam shrimps for 1 minute. Cover steamer. This is DONE. Remove from heat and set aside.
4.    Heat oil in pan. Pour in garlic and fry for just 1 minute.
5.    Draining a bit, add in soaked Cellophane Noodles, “Chicharo”, bell peppers, snow peas, oyster sauce, salt and black pepper. Keep on tumbling and tossing for 3 minutes. Remove from heat-add boiled quail eggs. Toss a bit. DONE.
6.    Arrange the way you wish and serve with your “youthful” smile.
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.