Seafood Lugaw

Seafood lugaw, this lugaw recipe is my original. I come to the idea on the popular versions of Chinese congee. When I was working in Singapore, I observed that congees were among the best sellers at hawker’s centers and food courts. I have even tried most of these congees. The most popular are the one’s garnish with pork, fish and seafood.

For Filipinos who would not tried goto, lugaw, or arroz caldo?, certainly most. I myself love goto or lugaw with tokwa’t baboy. For a new experience try this seafood lugaw. Enjoy!

Ingredients:

2 c. malagkit
1 c. bigas
1 k. halaan, steamed, shelled
1/4 k. medium size shrimp, shelled
1/2 k. squid ball, boiled
1/4 k. squid, cleaned, cut into rings
1/2 head garlic, chopped
1 medium size onion, chopped
2 thumb size ginger, cut into strips
1/2 head garlic, chopped, deep fried
1 small bundle spring onion, chopped
1 c. patis
2 tbsp. dilaw
cooking oil
kalamansi
salt and pepper

Cooking procedure:

Wash malagkit and bigas, put in large casserole add enough water, bring to a boil and simmer for 30 to 45 minutes or until rice start to disintegrate and form a thick rice soup. In a separate sauce pan, sauté garlic, onion add shrimp, halaan and squid balls, stir cook for 3-5 minutes. Add patis and stir cook for 2-3 minutes. Add squid and cook for another minute. Add sautéed ingredients to the rice soap and cook for another 3-5 minutes. Season with salt and pepper. Serve immediately. Garnish with spring onion, fried garlic and drizzle with kalamansi juice.



Source: http://overseaspinoycooking.blogspot.com/2007/09/seafood-lugaw.html

Calamares

Calamares has always been a best seller in bars and restaurant alike. It is one of Pinoys favorite pulutan or appetizer. It has also become a popular street food. Cooking calamares is fairly easy this one was cooked by my daughter. The squid ring should be soft and succulent with crispy coating. To achieve this squid rings should be chilled before coating and deep frying. This is done to avoid overcooking the squid. The cooking oil should also be moderately heated to have a uniform crispy coating. Tartar sauce is the prepared sauce for calamares, just mix 1/2 cup of mayonnaise, 1/4 cup of drained pickled relish and 1/4 cup of finely chopped onion. My favorite is a vinegar, onion and chili dip. Enjoy.

Ingredients:

1 kilo large squids
3 kalamansi
1 cup cornstarch
1 cup all purpose flour
1 egg
salt and pepper
cooking oil

Cooking procedure:

To clean squid, pull out head and the innards will come out with it. Discard ink sacks and entrails cut/discard the eyes and teeth keep aside the tentacles. Remove the membrane and outer skin, wash squid and drain. Slice body into 1 cm crosswise. Cut tentacles in proportion to sliced body. Place sliced squid in a bowl, drizzle with kalamansi juice and season with salt and pepper to taste. Place the bowl of sliced squid in the refrigerator to marinate and chill for 30 minutes or until ready to fry. Beat egg in a big bowl mix in corn starch and 1/2 cup of water to make a batter season with salt and pepper to taste, place the all propose flour in another bowl. Heat the cooking oil in a wok at medium heat. Dip squid rings in prepared batter then dredge in flour. Deep fry squid rings a few pieces at a time for 30-45 seconds or until they turn to golden yellow. Do not overcook as this will make the squid gummy. Remove squid rings from the wok and drain on paper towels. Serve immediately with a choice of dipping sauce.


Source: http://overseaspinoycooking.blogspot.com/search/label/Calamares

Lumpiang Shanghai

Ingredients

Lumpia Filling

• 1/4 kg ground pork
• 1/4 cup finely chopped carrot
• 1/4 cup of finely chopped celery
• 1/4 cup of finely chopped parsley
• 1 garlic clove, minced
• 1 egg, slightly beaten
• 3 tablespoons chopped white onions
• 1 tablespoon soy sauce
• 1 teaspoon sugar
• 1 pinch pepper

Sweet and Sour Sauce

• 1 teaspoon cornstarch
• 2/3 cup water
• 1/4 cup sugar
• 1/4 cup apple cider vinegar
• 2 tablespoons fish sauce

Directions

1. Combine all ingredients for lumpia (spring roll) filling.
2. Wrap in lumpia wrapper in long thin shape (approx 1 table spoon per sheet of wrapper).
3. Deep fry in hot oil until golden brown.
4. Drain.
5. Cut into shorter lengths before serving.
6. Prepare Sweet and Sour Sauce:.
7. Combine all ingredients in a sauce pan, whisk until sugar and corn starch are dissolved, boil over high heat and reduce to preferred thickness.
8. Serve with lumpia.

Source : http://www.recipezaar.com/Lumpiang-Shanghai-Filipino-Spring-Rolls-186439

Grilled Squid

Grilled Squid or Inihaw na Pusit

Ingredients

1 kilo medium to large fresh squid
1 bottle or 1 cup Sprite or 7-up (for extra sweetness)
1/4 cup soy sauce
2 Tablespoons Calamansi juice
2 Tablespoons minced garlic
2 teaspoons cracked black pepper

Optional stuffing for body cavity
2 medium-sized onions, sliced
2 medium-sized tomatoes, chopped
salt and pepper for seasoning

Source : http://pinoyfoodblog.com/category/recipes/seafood-recipes/

Tortang Giniling

Ingredients:
3 eggs 1 onion,
3-4 cloves of garlic,
salt and peper
potato cut in small cubes (optional)

Directions:
Saute the garlic, onion, put the ground pork until brown then set aside. Beat the egss and then mix the sauteed ingredients. Season with salt and pepper. Heat the pan with oil over medium heat then pour mixture. Turn upside down and it's done.

Servings 2-3

Source: http://recipesforpinoys.blogspot.com/2008/10/tortang-ginling-recipe.html

Buffalo Wings

Ingredients.

In a bowl MIX
1 and 1/2 kilo of chicken wings
1 Egg
Cornstarch
Vetsin
salt and DEEP FRY. Set Aside for a while.

SAUTE:
Garlic, add tomato paste (just a bit so that it will not become sour)
add a bit of water,
add Oyster sauce ,
a pinch of Vetsin,
Pepper,

Sugar- i used the segunda probably about 1-2 tsp.

and lastly dash of >>Italian seasoning, this will give a different flavor (you can find this of course at any grocery.

When the sauce is a bit thick, add the deep fried chicken together until it is coated and that's it. Serve Hot and enjoy!


Source: http://recipesforpinoys.blogspot.com/2009/08/buffalo-wings-recipe.html

Hamburger

Ingredients:

1/2 kilong giniling na karneng baka

2 garlic

2/3 flour

salt

Vetsin

Pamintang durog

Procedure:

1. Hiwaiin nang maliit ang sibuyas at ihalo sa giniling. Timplahan ng asin, vetsin at pamintang durog. Ihalo ang arina.
2. Magpainit ng kaunting mantika sa kawali at prituhin ang hamburger nang ang korte ay bilog nguni’t lapad. Alalahanin na hindi dapat prituhin ito sa maraming mantika.

Source: http://myfoodaholic.com/hamburger#more-1206