Archive for category Seafood

Ukoy (Shrimp Fritters)

Here’s What You Need: 

12 pieces large shrimps
2 square pieces (3×3) tofu, cut into small cubes
3 cups bean sprouts (togue)
1/2 cup scallions, sliced
1 cup sweet potato, cut into thin strips


1 cup all-purpose flour, sifted
1 cup cornstarch, sifted
1-1/2 teaspoon baking powder
1-1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup hot water
1/2 teaspoon anatto powder (achuete)
3/4 cup shrimp broth click here for recipe
1 egg
canola oil for deep frying

Garlic – Vinegar Dipping Sauce 

1/2 cup vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon sugar
2 cloves garlic, finely chopped
red chili peppers, optional (labuyo)

Here’s How: 

Wash shrimps thoroughly, remove and set aside the head. Leave the shells and tails on.

in a medium saucepan heat oil. Dilute anatto powder in hot water in a small bowl and set aside. In a separate bowl combine flour, cornstarch, baking powder, salt and black pepper. Add the shrimp broth, anatto water and the egg. Using a wire whisk beat the batter until it becomes smooth. Set aside. In a saucer, arrange a bed of sprouts, yams, tofu, scallions and a shrimp. Add about 1/4 cup of batter and carefully transfer the ukoy mixture into the hot oil. Fry until it becomes crispy on both sides.

In a small bowl combine vinegar, salt, sugar, black pepper and garlic.

Serve immediately with  garlic-vinegar dipping sauce.

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Sinigang na Hipon (Shrimps in Sour Broth)

Here’s What You Need: 

12-15 pcs large size shrimp
5 cups water
2 tablespoons tamarind soup base powder
3 tablespoons fish sauce (patis)
1 medium onion, quartered
1 medium tomato, quartered
1 small white radish, peeled and sliced
1 green long chili pepper
1 small bunch of green long beans (sitaw), cut into 2 inch lengths
salt to taste
handful or two of yam leaves (tablos ng kamote), swamp cabbage (kangkong), or spinach

Here’s How: 

In a large saucepan boil water, tamarind soup base and fish sauce. Add onions, tomatoes, radish, green long beans and chili peppers let it boil for 10 minutes. Add shrimp and season with salt. Simmer for another 3 minutes and add the yam leaves. Cover and remove from heat. Let it rest for 5 minutes before serving.

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Ginataang Hipon (Shrimp in Spicy Coconut Milk)

Here’s What You Need: 

3 large garlic clove, minced
1 (13.5 oz.) can coconut milk (1-3/4 cups)
1/4 cup water
2-3 pieces red chili peppers, chopped (labuyo)
1/4 of medium red bell pepper sliced
1 tablespoons shrimp paste (bagoong)
1 lb. large shrimps
salt to taste
1 long green pepper, sliced for garnishing (siling pang sigang)

Here’s How: 

In a large pot combine garlic, coconut milk, water, red chili peppers, red bell peppers and shrimp paste. Let it boil over medium high heat for 10 minutes. Stirring once in a while. Reduce heat to low. Add shrimps and cook for another 5 minutes. Season with salt if necessary.

Transfer in a serving dish and garnish with sliced long green peppers.

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Here’s What You Need: 

1 medium porgy fish (you can also use milkfish or tilapia)
1 teaspoon salt
1/2 cup extra virgin olive oil
2 garlic clove, minced
1 small onion, chopped
1 medium tomato, chopped
2 cups water
2 segments squash (kalabasa), cut into 1 inch cubes
1 bundle green long beans (sitaw), cut into 2 inch lengths
1 bittermelon (ampalaya) seeded and cut into 1 inch lengths
8-10 pieces okra, trimmed
1 bundle swamp cabbage (kangkong), cut into 1-1/2 inch lengths
2 japanese eggplants(talong) sliced into 1 inch pieces
3-4 tablespoons shrimp paste (bagoong alamang)
salt to taste

Here’s How: 

Scale and clean the fish,sprinkle with salt and fry in hot oil until golden brown on all sides. Set aside. (Grilling is also a great alternative for frying)

In a skillet heat 2 tablespoons extra virgin olive oil and saute garlic, onions, tomatoes and shrimp paste (bagoong) in medium high heat. Add the fried or grilled fish, squash (kalabasa), green long beans (sitaw), bittermelon (ampalaya), okra and eggplants (talong). Cover, lower heat to medium low and cook for 10 minutes or until vegetables are done.

Add swamp cabbage (kangkong) and cook for another 2 minutes. Season with salt if necessary. Remove from heat, cover and let it stand for about 5 minutes. Transfer fish into a serving platter and put the vegetables on top. Serve immediately.

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Adobong Tahong (Mussels in Tangy Sauce)

Here’s What You Need: 

3 tablespoons extra virgin olive oil

1/2 teaspoon annatto powder

4 large garlic cloves, finely chopped

half of medium size white onion, chopped

3-4 tablespoons fish sauce (patis)

1 box of Frozen New Zealand Mussels, thawed  (about 2 lbs.)

1/3 cup white vinegar

1 bayleaf

2 teaspoon freshly ground black pepper

Salt to taste

sliced cilantro for garnishing

Here’s How: 

In a large wok heat olive oil and annatto powder while stirring continuously. When oil is hot enough saute garlic until it becomes golden, about 2-3 minutes. Add onions and season with fish sauce (patis).

Toss in the mussels and continue to saute for about a minute. Stir in the white vinegar, bay leaf and  black pepper. Let it simmer for 5 minutes uncovered. Season with salt and stir. Transfer into a serving platter and garnish with chopped cilantro.

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Thai Steamed Fish

Here’s What You Need: 

1 whole red snapper or any of your favorite white fish
2 tablespoons fish sauce (patis)
2 tablespoons lime juice
Half of medium red onion, finely sliced
1 tablespoon grated ginger
2 tablespoon rice wine
4 tablespoons sweet chili sauce, preferably Jufran
freshly ground black pepper
a handful of cherry tomatoes cut in half
cilantro leaves for garnish

Here’s How: 

In a bowl, mix together fish sauce, lime juice, shallots, ginger, rice wine, sweet chili sauce black pepper and tomatoes.

Place fish on a sheet of aluminum foil  and pour in the marinade.  Fold foil to seal.

Place fish in the steamer. Steam for about 30 to 40 minutes.

Transfer to a serving dish with the sauce and garnish with cilantro on top.

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Asparagus and Spinach Spaghettini with Pan Seared Salmon

Here’s What You Need: 


Thin Spaghetti , half a standard box

Chopped Spinach, 3 cups

4 cloves garlic, minced

8-10 stalks of Asparagus, cut into 1 inch length

a few basil leaves, chopped finely

a handful of sweet cherry tomatoes, halved

1/4 cup Extra Virgin Olive Oil,

salt and pepper, to taste

grated Parmesan for garnishing

Pan Seared Salmon

3 pcs. salmon fillet

salt and pepper

pinch of smoked paprika

Here’s How:

Season Salmon Steak with Salt, Pepper and Smoked Paprika for at least an hour.

Fry over medium heat with a few tablespoons of olive oil for about 5 minutes on each side.

Cook the pasta as per package instructions, drain and keep aside.

In a sauté pan, heat the olive oil and sauté the asparagus, spinach and garlic. Add salt and freshly ground black pepper to taste. Add the spaghetti to it and toss well. Turn off the heat and  toss in the cherry tomatoes and the basil leaves. Transfer in serving dish, sprinkle the  parmesan cheese and put the salmon on top. Serve immediately.

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Chili Garlic Shrimp

Here’s What You Need:

1 lb. large shrimp (1/2 kilo)

3 tsp. salt, divided

1 egg white

¼ cup corn starch

½ cup oil for frying, divided

2 tbsps. minced garlic

½ cup minced onions

2 stalks scallions

¼ cup bottled crab fat

1 tbsp. chili paste with garlic

1 ¼ cups water

2 tbsps. sugar

1 pack regular tofu cut into 1-inch cubes

Here’s How:

In a bowl, season shrimp with one teaspoon of the salt; toss in egg white. Sprinkle cornstarch over shrimp and gently toss until evenly coated. In a wide saucepan, heat ¼ cup of the oil. Pan fry shrimp a few pieces at a time just until they change color. Shrimp should be under cooked.  Set aside.

Pour remaining oil in a pan. Over medium heat sauté garlic until light golden. Add onions and scallions and sauté for 2 minutes stir in crab fat and chili paste

Pour water. Season mixture with remaining salt and sugar, Add tofu cubes let mixture simmer for three minutes to allow tofu to absorb the sauce’s flavor.

Add shrimp to sauce; let simmer for five minutes or until shrimp are fully cooked and soup thickens. Serve immediately.

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