Sea Food Recipe
Sinigang na Bangus
Ingredients
1 Kilo Bangus (clean, scaled and sliced into 2)
12 pcs Tamarind (Sampaloc)
1 big Onion (diced)
5 big tomatoes (quartered)
4 pieces Okra (cut into 2)
2 pieces eggplant (cut into rings)
1 bundle Kangkong (cut into 2" long)
3 pieces long green pepper
Salt and Patis to taste
5 cups water
Procedure
Boil Tamarind to soften. Pound and extract all juices and set aside.
In a casserole, boil water, Tamarind juice, onions and tomatoes.
Add in Bangus, eggplant, okra and Kangkong stalks, lower fire.
After 5 minutes, put in Kangkong leaves.
Saeson with salt and patis.
Serve hot.
Kinilaw na Tanigue
Ingredients
750 gms tanguigue 50 gms onion, sliced 50 gms red bell pepper strips 50 gms finger pepper 1/2 tsp salt 1 cup vinegar 1/4 tsp black pepper
Procedure
Debone fish and scrape out flesh from the skin. Wash fish in water. Marinate fish in vinegar, red bell pepper, onion, finger pepper, salt and pepper. Serve at once.
Paksiw na Bangus
Ingredients
3 medium bangus (clean, scaled & halved)
2 small ampalaya (quartered)
2 small eggplants (quartered)
1 small ginger (crushed)
4 pieces long green pepper
2 cups vinegar
1 cup water
1 teaspoon patis (fish sauce)
Procedure
In a casserole, arrange vegetables at the bottom.
Add in bangus, long green pepper and ginger.
Pour in vinegar and bring to a boil.
Lower the heat and pour in water.
Inihaw na Pusit
Ingredients
1 kilo squid
1/2 cup honey
1/2 cup brown sugar
1/2 cup soy sauce
1/2 cup vinegar
1/2 head garlic (minced)
1/2 tablespoon ginger (minced)
1 teaspoon hot chili pepper (minced)
2 teaspoons salt
Procedure
Wash and clean squid well.
Take out the black ink.
Take out the skin and film.
In a bowl, mix all the ingredients and marinate the squid for 1 hour.
Grill squid for about 4 minutes on each side.
Heat remaining marinade mixture for sauce.
Serve with sauce.
Adobong Pusit
Ingredients
1Kilo squid
1/2cup water
1cup white vinegar
1teaspoon peppercorn
1pinch of salt
1head garlic (roughly chopped)
1medium onion (roughly chopped)
3pieces tomatoes (diced)
1/2tablespoon sugar (optional)
3tablespoons oil
Procedure
Washand clean squid well, making sure the black tintdoes not burst as it will give bitter taste.
Ina deep pan, bring the water to a boil along withthe squid, vinegar, pepper and salt until squidis cooked.
Takeout the squid, set aside.
Strainthe sauce, set aside.
Inanother pan, saute' garlic, onion and tomatoes.
Addthe squid and pour the rest of the sauce.
Addsugar if desired and allow it to thicken or be alittle dry in consistency.
Servehot.
Gambas
Ingredients
80 gms gambas
30 gms red bell pepper, julienned
1-1/2 tbsp garlic chili oil
1/2 tsp fine salt1 tsp garlic, minced
1/2 tsp black pepper, ground
30 gms green bell pepper, julienned
Procedure
1 tsp garlic, toasted
1 tsp finger chili, chopped
Slit gambas at the back part and devein.
Saute garlic in garlic chili oil.
Add in gambas and bell peppers.
Season with salt and pepper.
Sprinkle with toasted garlic and finger chili. Serve.
Relyenong Bangus
Ingredients
3 pcs. medium bangus(milkfish)
1 tbsp minced garlic
1 cup minced onion
1-1/2 cup cubed ripe tomato
1/2 cup grated carrot
1 tbsp lemon juice
1/2 cup green peas
1/4 cup raisin
1 egg, beaten
Salt & Pepper
Clean fish. Remove fish meat from the skin thru the back, leaving the head intact. Saute garlic in 1 tsp oil until brown. Add onion and carrot' and saute until onion is transparent. Add half of the tomato, and saute until soft. Add the remaining ingredients, except the egg, and continue cooking for 5 minutes, stirring occasionally. Remove from heat and let cool slightly. Stir in egg. Divide and stuff the mixture among the fish.
Sew up the opening with cooking yarn and deep fry until golden brown.
Slice each fish into 3-4 portions. Serve with banana ketchup.
To prevent splashing oil, roll the prepared fish in flour before frying.
posted by Denis @ 2:49 AM
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