Tahong with Gata (Mussels in Spicy Coconut Sauce)
June 25, 2008
Ingredients:2 pounds mussels; soak in water sprinkled with salt, rinse and clean
1 can coconut milk
1 large onion, cut into 8 pieces
4 stalks lemon grass (available in Chinatown stores)
10-15 kefir lime leaves (available in Chinatown stores)
scallions, cut into 2 1/2 inch length and sliced thinly lengthwise for garnish Cooking Method:
Pour coconut milk in a saucepan (large enough to hold mussels later). Add onion, lemon grass and lime leaves. Bring to a boil. Reduce heat and simmer until the mixture is reduced to more than half or when the sauce is relatively thick. Do not panic that you won’t have enough sauce as the mussels will give you more liquid later. Set aside until ready to use, or refrigerate and use it the next day. Bring the sauce to a high temperature and add cleaned mussels, stirring to coat each mussel with sauce. Remove mussels that have opened to a separate bowl, and continue to stir until all mussels have opened. If a lot of water comes out of the mussels and sauce is watered down, remove all the mussels and reduce the sauce some more. Then pour the thick sauce over the mussels. Garnish with sliced scallions.
Mixed Seafood with Oyster Sauce Recipe
June 24, 2008
Estimated cooking time: 30 minutes
| Seafood with Oyster Sauce Ingredients: |
· 1 kilo of seafood (any one or a combination of crabs, prawns, squid, clams, mussels and any seafood)· 1 large onion, diced· spring onions (cut 1 inch long)· 1 thumb sized ginger, sliced into strips· 1/2 teaspoon of sugar or monosodium glutamate · 1/3 cup of oyster sauce· 2 pieces green finger pepper (sili pag sigang) chopped· 3 table spoons of cooking oil or olive oil· 1/3 cup water· Salt and pepper to taste
| Cooking Instructions: |
· Cut crabs into 2 or 4 if very big· Steam crabs and prawns for 5 minutes· Clean squid and cut into 1 inch long sections· On a big wok, sauté garlic until golden brown, then add ginger and onions, sauté for a minute more· Add water and bring to a boil· Add squid, clams, mussels and other uncooked seafood.· Boil for 5 minutes· Add crabs and shrimp· Add the oyster sauce· Salt and pepper to taste· Sprinkle the sugar or monosodium glutamate (vetsin)· Add the long green chili· Mix well and bring to a boil· Simmer for 3 minutes· Serve hot with steamed rice
| Seafood with Oyster Sauce Cooking Tips: |
· Add the long green chili earlier if you prefer your mixed seafood with oyster sauce hot.· The above recipe can be used for just one type of seafood like crabs only or a combination of many including fish.
Rellenong Bangus (Stuffed Milk Fish) Recipe
June 24, 2008
Estimated cooking time: 1 hour
| Rellenong Bangus Ingredients: |
· 1 big bangus (milkfish)· 3 cloves of garlic, minced· 1 onion chopped· 2 tomatoes, diced· 1 egg· 1/4 cup lemon juice· 1 small carrot, finely chopped· 1/4 cup soy sauce· 4 tablespoons of cooking oil· ham, finely chopped· raisins· cooked peas· salt and pepper to taste
| Rellenong Bangus Cooking Instructions: |
· Scale and remove the intestines of the bangus.· With a very sharp knife, slowly remove the meat of the fish from the skin through the opening cavity below the head. Remove the spine by snapping off the bone at the base of the tail and head. Use a long spoon to scrape all the meat from the skin.· Marinate the head and skin in lemon juice, soy sauce and pepper.· Boil in 1/2 cup of water the bangus meat with some salt for 5 minutes.· Sauté the garlic and onions until slightly brown then add the tomatoes and carrots until tender.· Add the chopped ham, cooked peas, raisins and the bangus meat to the mixture. Cook for an additional 5 minutes. Salt and pepper to taste.· Add a beaten egg to the sauté and mix well.· Stuff the mixture inside the bangus skin and head. Sew the cavity if needed.· Fry in oil until golden brown.· slice slightly diagonal (1 1/2 inch thick) and serve.
Crawfish Chowder
June 24, 2008
Instructions:
1/4 cup butter
1/2 bunch green onions, chopped
1/2 cup butter
2 pounds frozen crawfish, cleaned
2 (10.75 ounce) cans condensed cream of potato soup
1 (10.75 ounce) can condensed cream of mushroom soup
1 (15.25 ounce) can whole kernel corn, drained
4 ounces cream cheese, softened
2 cups half-and-half cream
1/2 teaspoon cayenne pepper
Directions:
1. Melt 1/4 cup of butter in a large skillet over medium heat. Saute green onions in butter until tender. Remove from pan, and set aside. In the same skillet, melt 1/2 cup of butter, and saute the crawfish for 5 minutes; set aside.
2. In a large pot over medium heat, combine potato soup, mushroom soup, corn, and cream cheese. Mix well, and bring to a slow boil. Stir in half-and-half, sauteed green onions, and crawfish. Season with cayenne pepper. Bring to a low boil, and simmer 5 minutes to blend flavors.
Grilled Tuna with Corn and Avocado Relish
June 24, 2008
Ingredients:
For the Corn and Avocado Relish:
2 ears corn, shucked
1/4 cup lime juice
2 tablespoons extra virgin olive oil
1/4 cup balsamic vinegar
1/4 cup chopped red onion
1/4 cup chopped scallions
1 tablespoon seeded, chopped jalapeño pepper
1 teaspoon chopped, fresh cilantro
1 avocado
salt to taste
freshly ground black pepper
For the tuna:
8 tuna steaks, 4 to 6 ounces each
1 tablespoon olive oil
Directions:
For the Corn and Avocado Relish:
1. Preheat the grill or oven to 450°F.
2. Roast the corn on the grill or in the oven until it begins to turn golden, about 10 minutes.
3. Meanwhile, mix the lime juice, olive oil, vinegar, red onion, scallions, jalapeño and cilantro together in a bowl.
4. When the corn is cool enough to handle, cut the kernels from the cob and add them to the bowl. Pit, skin and chop the avocado and add that to the bowl.
5. Season with salt and pepper and set aside.
For the tuna:
1. Preheat the grill or broiler.
2. Mist the tuna steaks with olive oil and season them with salt and pepper.
3. Grill the tuna steaks on each side until just opaque, about 3 to 4 minutes per side. (Thinner steaks will take a little less time and thicker ones will take a little more.)
4. Serve the steaks topped with the relish.
Barbecued Sardines
June 24, 2008
marinade
Sardines 8 full size app 30g weight
parsley 2tsp freshly chopped
lemon juice 1 squeeze
lemon rind 1 lemon
salt and pepper to taste
olive oil 2 tsp
thyme and rosemary springs for garnish
method
mix the lemon juice , lemon rind, , olive oil and seasoning
rub the mixture overt the sardine (fish) properly . Leave to marinade for 10 minutes.
Place the thyme and rosemary sprigs over the barbecue grid and lay the fish on top .
Cook until the fish is tender (4 to 6 minutes) on both sides.
Serve hot with garlic bread, salad or potatoes
Char-grilled Salmon
June 23, 2008
Ingredients:
4 salmon steaks
8 tbsp olive oil
3 tbsp lime juice
1 garlic clove, crushed
2 tbsp wholegrain mustard
1 tbsp clear honey, warmed lime twists
Procedure:
Light barbecue 20 minutes prior to cooking, or preheat grill just before cooking. Wipe the salmon and place in a shallow dish. Mix oil, lime juice, garlic, mustard and honey, and pour over the fish. Leave for 1 hour. Cook over the coals or under the grill for 6-8 minutes. Heat the marinade ingredients for 3 minutes; serve with fish. Garnish with lime twists.
Salmon with Asparagus
June 23, 2008
Ingredients:
225 smoked salmon
300g middle cut salmon, thinly sliced
100g baby asparagus
6 tbsp olive oil
3 tbsp Thai plum sauce
2 stalks lemon grass, chopped
2 Thai chillies, chopped
Procedure:
Separate sliced smoked salmon and cover with fresh salmon; top with asparagus. Roll up and secure. Mix 4 tbsp of oil with the plum sauce, lemon grass and chillies; pour over salmon, leave for 1 hour. Drain. Heat remaining oil, then saute the salmon for 5 minutes, turning at least once. Serve sliced, garnished with fresh herbs.
Poached Salmon
June 23, 2008
Ingredients:
2.25kg whole fresh salmon, cleaned
1 onion, peeled and sliced
1 carrot, peeled and sliced
1 bouquet of fresh herbs
few peppercorns
200ml dry white wine
salt and pepper
1 lemon, sliced
few bay leaves
fresh herbs to garnish
Procedure:
Rinse salmon, pat dry, reserve, Place the vegetables, herbs, peppercorns, wine and 900ml water in a fish kettle or very large pan; bring to the boil and simmer for 10 minutes. Cool. Season cavity and lay the lemon and bay leaves inside. Place fish on a trivet or large doubled piece of foil; lower into liquor. Slowly bring to boil and simmer for 3 minutes. Remove from heat and leave until cool. Remove from pan; strip off skin from both sides. Garnish with herbs.
Salmon ala Relleno
June 23, 2008
Ingredients:
900g fresh salmon, middle cut
6 tbsp freshly chopped dill
25g sea salt
25g sugar
20 black peppercorns, crushed
1 tbsp mustard seeds, crushed
2 tbsp brandy
Procedure:
Remove backbone from fish, giving two fillets; place one in a deep dish. Sprinkle with herbs, sugar, salt and spices. Pour over brandy and cover with other fillet, skin side up. Cover with foil and weigh down. Refrigerate for 3 days; turn and baste twice a day. Rinse, dry and slice thinly. Garnish. Serve with a mustard and dill mayonnaise.
