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Filipino Spicy Prawns - Gambas
Filipino Spicy Gambas or Spicy Prawns, sauteed large prawns in hot
pepper sauce with Sliced green chili a delicious Filipino appetizer
Ingredients:
¼ kg fish fillet, cut into small cubes
500 g prawn / shrimp, shelled and deveined
250 g squid, cleaned and sliced into rings
Marinade:
Combine -
2 tsp minced garlic
1 tbsp olive oil
2 tbsp MAGGI Savor Calamansi
1 tbsp cooking wine (optional)
1 sachet 8g MAGGI Magic Sarap
achuete oil, as needed
10 cloves crushed garlic
1 large onion, chopped
4 pcs siling haba (finger chilies), sliced thinly
1 red green bell pepper, diced
1 green bell pepper, diced
1 tbsp MAGGI Savor Calamansi
1 sachet 8g MAGGI Magic Sarap
¼ cup MAGGI Chili Sauce
2 tbsp breadcrumbs
olive oil
chopped parsley, for garnish
Procedure:
1. Prepare marinade then add to the prepared seafood. Marinate for 15 minutes.
2. In a pan, heat 2 tbsp achuete oil and sear the seafood mixture until half done. Set aside.
3. Add more achuete oil in the pan and stir-fry garlic, onion, finger chilies, and bell peppers.
4. Stir in the seafood and continue to cook over high heat.
5. Season with MAGGI Savor Calamansi, MAGGI Magic Sarap, MAGGI Chilli Sauce, and salt.
6. Thicken sauce with breadcrumbs.
7. Heat sizzling plate and grease with olive oil. Add in the cooked seafood and garnish with chopped parsley. Serve while hot.
Source: Nestle
Bicol Express (Bicolano's Special)
Image by Likha sa Palad
Ingredients:
Procedures:
source maya kitchen
Image by Likha sa PaladIngredients:
- 4 cups seeded & sliced chili pepper
- 1 tablespoon salt
- 1.5 - 2 cups fresh alamang
- 1/4 kilo pork liempo, diced
- 3 cloves garlic, minced
- 1 medium size onion, minced
- 1 cup thick coconut milk
Procedures:
- Soak chili pepper in water with salt.
- Let stand for 30 minutes then rinse thoroughly. Drain.
- In a skillet, mix thin coconut milk, alamang, pork,garlic and salt
- Bring to boil.simmer for 20 minutes
- Add chili pepper and cook until half the liquid evaporated
- Pour in thick coconut milk
- Continue cooking until oil comes out.
source maya kitchen
Calamares - Fried Breaded Squibs
Ingredients:
Procedures:
- 1 kg Squib
- 1 lemon
- 1 cup of flour
- 1 egg
- salt
- oil
- 5 spices optional
Procedures:
- Clean and cut the squibs as your desired size
- Marinade the squib in lemon,salt and spices for 30-45 minutes
- In a bowl beat the egg
- Deep the squibs to the beaten egg
- Take the squibs and Roll the it in the flour
- Fry the it until golden brown
- Drain and serve it with sweet chilli sauce, catsup or soy sauce with lemon
Rellenong bangus Special Stuffed Milkfish
Ingredients:
1 large size bangus
-
1 onion, chopped finely
-
4 cloves garlic, minced
-
1 small size carrot, small cubes
-
1 box raisins (optional)
-
2 tomatoes, chopped
-
1 raw egg, large
-
1 tsp vetsin (optional)
-
1 tsp salt
-
1/2 tsp Worcestershire sauce
-
1 green bell pepper, chopped finely
-
2 tbsp flour
-
cooking oil for frying
-
ham, finely chopped
- cooked peas
- Scrape fish scales. Clean.
- Gently pound fish to loosen meat from the skin.
- Use flat side of a knife in pounding.
- Break the big bone at the nape and on the tail.
- Insert the end of the handle of an aluminum kitchen turner (sandok) through the fish neck.
- Gently scrape down the handle between the meat and the skin.
- Scrape down to the tail, going around and on the other side of the fish.
- If you feel the meat is entirely separated from the skin, remove the handle, squeeze and push out meat (with the big bone), starting from the tail going out through the head. This way, you will be able to push out the whole meat without cutting an opening on the skin.
- Marinate skin and head of the fish with soy sauce and calamansi juice. Set aside.
- Boil fish meat in a little water.
- Drain. Pick out bones. Flake meat.
- Saute garlic until brown.
- Add onion and tomatoes.
- Stir in fish meat, carrot, and pepper.
- Season with salt, vetsin, ground pepper, and Worcestershire sauce.
- Add raisins.
- Transfer cooked mixture to a plate.
- Cook, then, add raw egg and flour.
- Fill in mixture in bangus skin.
- Wrap bangus in wilted banana leaves or aluminum foil. Fry.
- Cool before slicing.
- Garnish with sliced fresh tomato, spring onions or parsley. Serve with catsup.
Ingredients:
- 1 kilo of Squib
- Peppercorns
- 5-8 Bay leaves
- 1/2 glove Garlic
- 1 onion - slice
- 1/2 cup Soy Sauce
- 1/4 cup Vinegar
- Chili (for extra hot)
Instructions:
- Clean and wash the squibs.
- Cut into 1/2 or 1 inch size. Set aside.
- In a casserole simmer soy sauce, vinegar, water, onion, peppercorn and garlic
- Place the meat (slow cooking - 15 minutes).
Ingredients:
Have this cut transversely.
Remove the entrails - Gastro Intestinal Tract.
Cut in serving sizes. Boil in vinegar, garlic, salt. about 20 minutes.
Shred meat. Remove the major bones. But you can include the cartilaginous parts.
Saute in garlic (1 bulb), onions (2 bulbs), ginger (thumb size cut into small strips), curry powder (1 tsp) and chilies (according taste).
Add coconut milk (from 2 coconuts). Simmer for 20 minutes.
Resource:http://wyattbelmonte.blogspot.com/
- stingray 1.4 kilo
- garlic 1 bulb
- onions 2 bulbs
- ginger (thumbsize cut into small strips)
- curry powder (1 tsp)
- chilies (according taste)
- coconut milk (from 2 coconuts)
- Malunggay - optional
Have this cut transversely.
Remove the entrails - Gastro Intestinal Tract.
Cut in serving sizes. Boil in vinegar, garlic, salt. about 20 minutes.
Shred meat. Remove the major bones. But you can include the cartilaginous parts.
Saute in garlic (1 bulb), onions (2 bulbs), ginger (thumb size cut into small strips), curry powder (1 tsp) and chilies (according taste).
Add coconut milk (from 2 coconuts). Simmer for 20 minutes.
Resource:http://wyattbelmonte.blogspot.com/
