Irish Pinoy Website

Ingredients:

• 1 kilo of seafood (any one or a combination of crabs, prawns, squid, clams, mussels and any seafood)
• 1 large onion, dicedspring 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:

Estimated cooking time: 30 minutes

1. Cut crabs into 2 or 4 if very big
2. Steam crabs and prawns for 5 minutes
3. Clean squid and cut into 1 inch long sections
4. On a big wok, sauté garlic until golden brown, then add ginger and onions, sauté for a minute more
5. Add water and bring to a boil
6. Add squid, clams, mussels and other uncooked seafood.
7. Boil for 5 minutes
8. Add crabs and shrimp
9. Add the oyster sauce
10. Salt and pepper to taste
11. Sprinkle the sugar or monosodium glutamate (vetsin)
12. Add the long green chili
13. Mix well and bring to a boil
14. Simmer for 3 minutes
15. Serve hot with steamed rice

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

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

Cooking Instructions:

Estimated cooking time: 1 hour

1. Scale and remove the intestines of the bangus.
2. 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.
3. Marinate the head and skin in lemon juice, soy sauce and pepper.
4. Boil in 1/2 cup of water the bangus meat with some salt for 5 minutes.
5. Sauté the garlic and onions until slightly brown then add the tomatoes and carrots until tender.
6. 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.
7. Add a beaten egg to the sauté and mix well.
8. Stuff the mixture inside the bangus skin and head. Sew the cavity if needed.
9. Fry in oil until golden brown.
10. slice slightly diagonal (1 1/2 inch thick) and serve.

Ingredients:

• 1/4 kilo pork with fat, cut into small pieces
• 2 Amapalya (bitter melons) sliced to bite size pieces
• 2 eggplants, sliced to bite size pieces
• 5 pieces of okra, cut in two
• 1 head garlic, minced
• 2 onions, diced
• 5 tomatoes, sliced
• 1 tablespoon of ginger, crushed and sliced
• 4 tablespoons bagoong isda or bagoong alamang
• 3 tablespoons of oil
• 1 1/2 cup water
• Salt and pepper to taste

Cooking Instructions:

Estimated cooking time: 35 minutes

1. In a cooking pan, heat oil and fry the pork until brown, remove the pork from the pan and set aside.
2. On the same pan, saute garlic, onion, ginger and tomatoes.
3. In a casserole, boil water and add bagoong.
4. Add the pork in the casserole and mix in the sautéed garlic, onion, ginger and tomatoes. Bring to a boil and simmer for 10 minutes.
5. Add in all the vegetables and cook until the vegetables are done, careful not to overcook.
6. Salt and pepper to taste.
7. Serve hot with plain rice.

Ingredients:

• 25 pieces gabi (taro) leaves, dried and shredded
• 1/2 kilo pork, diced
• 1/4 cup shrimp bagoong
• 5 cloves garlic, minced
• 2 red onions, chopped
• 2 tablespoons ginger, minced
• 5 jalapeno pepper, sliced
• 1 cup coconut cream (katang gata)
• 2 cups coconut milk (gata)
• 1/2 teaspoon monosodium glutamate (MSG)
• 2 tablespoons of oil
• 1 teaspoon salt

Cooking Instructions:

Estimated cooking time: 30 minutes.

1. In a casserole, sauté garlic, ginger and onions then add the pork.
2. mix in the gabi leaves.
3. Pour in the coconut milk (gata) and bring to a boil then simmer for 15 minutes.
4. Add jalapeno, bagoong, salt and MSG and simmer for another 5 minutes.
5. Add the coconut cream and continue to simmer until oil comes out of the cream.
6. Serve hot with plain white rice.

(Squash Cooked in Coconut Milk)

Ingredients:

• 1 kilo squash, cut into cubes (1″x1″)
• 1/4 kilo shrimp, shelled and deveined
• 3 pieces tomatoes, diced
• 2 onions, chopped
• 1 head garlic, minced
• 2 tablespoons of ginger root, crushed and minced
• 4 tablespoons of cooking or olive oil
• 2 pieces long chilli peppers
• 2 tablespoons of shrimp paste (bagoong)
• 2 cups coconut milk
• 1 cups coconut cream (katang gata)
• 2 cups chicken stock
• 2 tablespoons of fish sauce (patis)

Cooking Instructions:

Estimated cooking & preparation time: 1 hour

1. On a big pan, heal oil. Sauté garlic, onions until light brown then add ginger, cook until onions become translucent.
2. Add the tomatoes, squash, chicken stock, shrimp paste and the coconut milk. Let boil then simmer for 10 to 15 minutes or until the liquid has reduced and the squash becomes tender.
3. Add the coconut cream, long chilli peppers and the shrimps. Bring again to a boil and simmer for a few more minutes.
4. Serve hot with plain rice.