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Thai Crispy Shrimp Cakes (Tod Mun Goong) Recipe

Thai Crispy Shrimp Cakes (Tod Mun Goong) Recipe is a Deep fried shrimp patties served with cucumber salad.

Serves 4 to 6
Preparation time: 30 mins Cooking time: 20 mins

Ingredients:

• 

  500 g (1 lb) fresh prawns or shrimp, peeled and deveined

• 150 g (5 oz) ground pork (optional)
• 1/2 teaspoon salt
• 1 tablespoon fish sauce
• 1 tablespoon sugar
• 1/4 teaspoon ground white pepper
• 60 g (1 cup) bread-crumbs
• Oil for deep-frying
• 2 pieces fresh pineapple, thinly sliced, to garnish (optional)
• Chinese plum sauce, to serve (optional)

Sweet Thai Chili Sauce

• 2 tablespoons water
• 2 tablespoons fish sauce
• 100 g (1/2 cup) sugar
• 1/2 cucumber, halved and thinly sliced
• 1 tablespoon minced garlic
• 1 teaspoon minced red chili 60 ml
• (1/4 cup) rice vinegar
• 4 tablespoons chopped roasted unsalted peanuts
• 1/4 teaspoon salt Sprigs of coriander leaves (cilantro), to garnish

Cooking Instructions:

• To make the Sweet Thai Chili Sauce, bring the water, fish sauce and sugar to a boil in a saucepan over medium heat, and simmer for 2 to 3 minutes, stirring constantly, until the mixture turns into a thin syrup.
  

• Remove from the heat and set aside. About 10 minutes before serving, combine all the other ingredients with the syrup and mix well. Transfer to a serving bowl.

• Grind the peeled prawns or shrimp to a paste in a food processor.
  

• Combine the prawns or shrimp, pork (if using), salt, fish sauce, sugar and pepper in a large bowl and mix until well blended.

• Wet your hands, spoon 1 tablespoon of the mixture and shape it into a ball, then press it flat to form a round cake. Coat the cake on all sides with the bread-crumbs. Continue until all the mixture is used up.

• Heat the oil in a wok or saucepan until hot. Gradually lower the coated cakes into the oil, a few at a time, and deep-fry for about 5 minutes, turning occasion-ally, until golden brown on all sides. Remove and drain on paper towels.

• Line a serving platter with the pineapple slices (if using) and arrange the deep-fried cakes on top. Serve hot with a bowl of Sweet Thai Chili Sauce or Chinese plum sauce (if using) on the side.

Shrimp and Pork Siomai Recipe

• Siomai is a dimsum of Chinese origin which is loved by many Filipinos. One can order different kinds of siomai but the base is always pork. The ground meat should have some fat otherwise the cooked siomai will be too tough. Prawns or shrimps can be substituted for part of the pork if desired.

   

  Estimated cooking time: 50 minutes

• 

  1 kg ground pork (suggested proportion of fat to lean meat is 1:3) or 1 kg Prawn (shrimp) peeled

• 1/3 cup chopped water chestnuts or turnips (singkamas)
• 1/3 cup chopped carrots
• 2 medium or 1 large minced onion(s)
• bunch of spring onions or leeks
• 1 egg
• 5 tablespoons sesame oil
• 1 teaspoon freshly ground paper

Tilapia Curry Recipe

Ingredients:
¼ kg tilapia fillets, cut into 2-inch pieces
2 cups onions, finely chopped
2 tomatoes, chopped
5-6 pieces green chili
1 tsp chili powder
½ tsp turmeric
2 tbsp lemon juice
¼ cup curry leaves
¼ cup cilantro
salt to taste

Procedure: Rinse the fillets with lemon juice, then drain. Coat evenly with salt and some of the chili powder and turmeric. Let stand for 10 minutes to let the flavors seep in. Afterwards, sauté the fish on medium heat until the side turns light brown. Use a non-stick pan and evenly cook both sides. Drain and set aside. In the same pan, sauté the onions and curry leaves until the edges start to crisp. Add the chili, garlic and ginger, and stir until the smell becomes strong. Add the remaining turmeric, chili powder, and tomatoes. Keep stirring until the tomatoes start to break down, then add the fish along with a cup of water. Shake the pan gently to distribute the ingredients. Season with salt and simmer on medium heat for about 5 minutes. Let the liquid boil down a little, then add the cilantro leaves.

Shrimp Exotica

Serves: 4 Ingredients: 1 pound medium size shrimp, peeled & de-veined
2 bunches green onions, chopped
1 medium size tomato, coarsely chopped
2 teaspoons of cilantro, chopped
1 inch ginger
3 garlic flakes
1 teaspoon soy sauce
1 teaspoon red chili powder
1/2 teaspoon black pepper powder
1/2 stick cinnamon
2 tablespoons cooking oil and oil for frying
salt to taste
2 teaspoons grated coconut
lemon wedges Cooking Method: Make a paste of ginger and garlic in blender, adding some water. To this paste, add salt, black pepper powder, red chili powder & soy sauce. Wash shrimp under running water and pat dry with paper towel. Marinate shrimp in large bowl adding the paste of ginger and garlic, salt, red chili powder & soy sauce for one hour. Deep fry shrimp and set aside on a plate. Heat 2 tablespoons of cooking oil in skillet; add cinnamon. After a minute, add green onions and fry about 5 minutes or until tender. Add chopped tomatoes, cook for about 5 minutes on medium heat. Then lower temperature and add fried shrimp and salt to taste. Sprinkle 2 teaspoons of grated coconut on top of shrimp and let simmer on low heat until the gravy become thick. Transfer this to a serving dish lined with lettuce leaves. Garnish with chopped cilantro and lemon wedges on the side.

Seafood Egg Rolls

Ingredients:

1 large onion, chopped
1 large tomato, diced
2 teaspoons garlic powder
8 ounces crab meat (fresh or imitation)
8 ounces shrimp (peeled, cooked and finely chopped)
8 ounces fish (cooked and flaked)
2 tablespoons light soy sauce
2 teaspoons each of salt and pepper, or to taste
2 ounces of raisins (optional)
1/4 cup dried cilantro
1 egg, beaten Wrappers:
24-30 egg roll wrappers (available in Oriental stores)
1 egg, beaten

Cooking Method:

Saute the onion and tomato. Add crabmeat, shrimp and fish. Season with garlic powder, salt, pepper and soy sauce. Stir until thoroughly mixed. Add cilantro and raisins. When thoroughly heated, remove from heat and let cool for about 20-30 minutes. Mix in the beaten egg. Measure about 2 tablespoons of the mixture and place on each eggroll wrapper - follow directions on the wrapper package. Seal with beaten egg. Deep fry in hot oil until brown, drain excess oil on paper towel. Serve with Philippine Banana Ketchup or with a sweet and sour sauce. You can substitute any seafood of your choice.

Tahong with Gata (Mussels in Spicy Coconut Sauce)

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

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

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

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

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.

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