One of the simplest appetizer that I enjoy eating (and making) is Bacon Wrapped Sea Scallop. It is yummy and has a balanced flavor. The marriage between the bacon and scallop always works out great. In addition, it is easy to prepare. In fact, this recipe is intended for beginners. I did not prepare any sauce […]
Cooking lobster tails is always easy and fun. Broiled Lobster Tail with Lemon Butter Sauce is a quick and easy recipe for your lobster tails. It is simply delicious, and only takes around 10 minutes to cook. While the lobster tails with seasoning might be good enough, adding lemon butter sauce helps make the dish tastier […]
Rellenong Alimasag is the Filipino version of Stuffed Crabs. Crab meat is sauteed along with some vegetables, spices, and seasonings. The cooked mixture is later stuffed inside individual top shells of the crab, and fried in medium heat for a few minutes to complete the cooking process.
Paella is a popular rice dish that originated from the Valencia region of Spain. This is usually made of short grain yellow rice and cooked in a special wide-flat pan called “Paellera”.
Paella Marinera is a type of seafood paella that showcases the richness of the ocean. This particular recipe involves different seafood, which I think is a very lovely combination.
Aside from the different seafood, this dish tasted perfect because of the type of rice and saffron used. Using seasoned yellow rice brings in a lot of good flavor, while the Spanish saffron (which is considered as one of the most expensive spices) improves the taste and aroma of the dish.
Tired of the usual steamed crab recipes? Here is a crab recipe that you might be interested in: Stir Fried Crabs with Ginger and Scallions. This is a delicious Asian Crab recipe that you can apply to any crab variety and it only takes a few minutes to prepare.
The thing that I like about this recipe is its balance of flavors and enticing aroma. You see, Asian seasonings or any other seasoning for that matter can be overwhelming if more than enough is applied. In this case, the application of seasoning is just about right forming some sort of balance in taste.
Sinanglay is a dish wherein fish (such as tilapia) is cooked in coconut milk. This dish is somewhat similar to Ginataang Tilapia. However, certain ingredients and procedure differentiates this dish from the later.
The first few steps in preparing Sinanglay remind me of Inihaw na Tilpia or Inihaw na Bangus. I usually stuff the fish with onion and tomatoes before grilling; this is also one of the factors that differentiate Sinanglay from Ginataan.
I was told by a Bicolano friend that they usually use lemongrass to tie the fish. According to him, the fish needs to be tied in order to secure the stuffing while cooking. Another benefit of using lemongrass is that it brings-in a nice aroma to the dish. I can’t find any lemongrass this season so I opted for an alternative: Pechay (or Bok Choy). The fish needs to be wrapped in Pechay leaves for the same reason; but, I made sure that the cavity would remain closed while the fish is being cooked. I did it by tying kitchen twine around the fish.
Try this Sinanglay na Tilapia recipe and let me know what you think.
Sizzling Gambas is a shrimp dish that is considered to be both an appetizer and a main dish. Although the term “Gambas” in Spanish pertain to prawns, this dish often uses medium to large sized shrimps (compared to jumbo and colossal prawns) because of price and quantity reasons. On the other hand, the “sizzling” adjective refers to the manner on how the shrimps are presented. A hot metal plate known as a sizzling plate (or fajita plate) is used to serve the dish to make it more appealing and exciting to eat.
I like this dish not only for its presentation but for its taste as well. I like having this very spicy so I put a lot of chilies and hot sauce to make it fiery. Some bars and restaurants in the Philippines serve good Gambas too. However, the shrimps are often small and few; you have to dig through the vegetables to find the shrimps. They should call it sizzling vegetables with hibi (small shrimps) instead
This same recipe was featured in my interview on Adobo Nation. I figured that some of you might want to have the exact amount of ingredients and the written cooking procedure, so here it is.
And yes… you can always drop a comment if you have questions and clarifications.
Have a good day, everyone!
Adobong Pusit is a tasty squid dish cooked using the popular Filipino adobo method. Squid is first boiled in soy sauce and vinegar then later sautéed in garlic, onions and tomatoes; this brings in an awesome array of flavors that will surely activate your taste buds.
Technically, any squid will do for this recipe. However, small to medium sized squids are highly recommended because they are more flavorful compared to the large ones. It is hard to find fresh medium squids here in Illinois: this was the reason why I waited until I got to the Philippines to shoot this Adobong Pusit video. It was quite a short vacation but I made sure to make the most out of the short time that I got.
I like this dish because of its rich flavor – it also brings-in a sense of nostalgia which reminds me of the good times that I had when I was still home.
Since this is a squid dish, make sure that you don’t cook the squid longer than the indicated time to preserve the tender texture. If in case the texture of the squid becomes rubbery due to over cooking, try cooking it some more. You see – there are two ways to ensure that the squid that you are cooking is tender: you can either cook it for a short time or add more cooking time as you usually do for pork.
Try this Adobong Pusit recipe and let me know what you think.
This recipe was sent to us by Melissa Polito of Polomolok, South cotabato, Philippines.
This is the first time that we’ll feature an octopus recipe and I’m pretty much excited. By looking at the ingredients and procedure, this seems to be a quick and healthy one. Imagine a healthy recipe that only requires less than 10 minutes to cook, I can’t wait to try this.
Thank You Melissa!
Are you a fan of canned sardines? I am posting this question because I know of some people who don’t like it; I’m a bit curious and would want to know the reason why.
Personally, I like eating canned sardines though I can say that this is one of the foods that I can live without. I don’t really crave nor experiment some recipe with it but I make sure to stock a few cans just in case the need arises.
If you grew-up in the Philippines, chances are that your pantry is filled with different canned goods and probably canned sardines make-up at least 25 percent of your supply. This has been the practice of most people because preserved or non-perishable foods are necessary in order to survive during typhoons (the Philippines is hospitable enough to welcome at least 15 typhoons a year). I think that this was the main reason that forced me to try sardines when I was still a child – and eventually got used to it. Aside from this, I also learned that sardines are rich in omega-3 fatty acids: this is responsible in reducing occurrence of cardiovascular diseases and may also decrease the possibility of developing Alzheimer’s disease.