6 July, 2010 at 9:33 am
Ingredients:
1 kilo tahong (mussels)
1 thumb-size, ginger, minced
1/2 cup butter, softened
1/2 cup finely chopped garlic
1/2 cup chopped parsley or spring onions
salt and pepper
Directions:
1. Place the tahong/halaan and ginger in a pan with enough water to cook them. Cook for 30 minutes then drain.
2. Separate the shells and discard the empty halves. Leave the meat attached to the other half. Set aside.
3. In a bowl, combine the butter, garlic, and chopped parsley.
4. Season with some salt and pepper.
5. Place a teaspoon of the mixture over each mussel meat.
6. Arrange the shells on a baking tray and bake for 15 minutes.
7. Before serving, top with more chopped parsley or spring onions.
Technorati Tags: bake, buttered tahong recipe, filipino food, mussel, native cuisine, seafood recipe
8 April, 2010 at 4:51 pm
Ingredients:
I medium sized Bangus (more or less 800 grams)
1 tablespoon soy sauce
3 teaspoons Calamansi juice
1/8 teaspoon Pepper
dash of Salt
1/4 cup water
2 tablespoons cooking oil
2 cloves crushed garlic
1 onion, finely chopped
1/4 cup tomatoes, finely chopped
1 teaspoon salt
18 teaspoon pepper
1 tablespoon Butter
1/3 cup chopped raisins
1/3 cup peas, drained
1/4 cup carrots, diced finely
1 eggs, beaten
1/ cup flour 1/2 cup cooking oil
Directions:
1. Clean bangus fish. Pound to soften meat.
2. Slit back to open and remove backbone. Scrape meat with a spoon. Keep skin 1 piece.
3. Soak skin with calamansi juice, soy sauce and pepper. Set aside.
4. Boil bangus meat with pinch of salt and 1/4 cup water, into color changes. Set Aside. Drain and remove bones.
5. Saute garlic, tomatoes and onions in hot oil. Add bangus meat and season. Cook 5 minutes. Remove from fire.
6. Add in butter, peas, raisins, carrots and eggs. Mix thoroughly.
7. Stuff bangus skin with the mixture and sew opening.
8. Dredge in four and fry or bake until brown.
Technorati Tags: bangus, filipino food, milkfish, philippines recipes, seafood recipe
8 January, 2009 at 9:51 am
Enjoy a fuss-free seafood Filipino dish ready in no time. Just soak this dish in vinegar to have a tempting tuna treat, Kinilaw na Tuna.
Ingredients:
500 grams yellow fin tuna (sashimi-grade) cut into ½ inch by ½ inch cubes
Iodized salt and ground black pepper to taste
2/3 cup spiced white vinegar (or spiced sukang paombong)
4 teaspoons calamansi juice
2 teaspoons garlic, crushed
2 teaspoons ginger, julienned
½ cup white onions, thinly sliced
½ cup red onions, thinly sliced
4 bird’s eye peppers
1 ½ tablespoons finger pepper, sliced
3 tablespoons pork cracklings or chicaron, crushed
Directions:
1. Place tuna cubes in a stainless steel bowl and season with iodized salt and gorund black pepper. Let stand for a few minutes.
2. Add the spiced white vinegar or sukang paombong, calamansi juice, garlic, ginger, white and red onions and birds eye and finger peppers.
3. Transfer mixture to a serving dish and top generously with crushed chicharon. Serve immediately.
Technorati Tags: kinilaw na tuna, quick food, seafood recipe
TOP
