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Pancit Malabon is a stir-fried noodle dish that originated from Malabon City, Metro Manila, Philippines. It is similar to Pancit Palabok. But unlike the latter, Pancit Malabon is not saucy or has lesser sauce which is just enough to stick in the noodles. The array of seafood toppings and the traditional thick and round rice noodles distinguishes this dish.

Pancit Malabon

Pancit Malabon contains plenty of seafood ingredients because Malabon is located in a coastal area and is famous for its seafood market. Common ingredients include shrimp, smoked fish flakes (tinapa flakes), and squid. Oysters (talaba) and mussels (tahong) can also be used. Traditionally, rice noodles will be soaked overnight but quick and easy to prepare noodles are also available.

How to cook Pancit Malabon Print
Pancit Malabon Recipe

Pancit Malabon is not saucy or has lesser sauce which is just enough to stick in the noodles. The array of seafood toppings and the traditional thick and round rice noodles distinguishes this dish from Pancit Palabok

  • Author: Pilipinas Recipes
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 6 servings
  • Method: Stir Fry
  • Cuisine: Filipino
Ingredients
  • 1 kilo thick rice noodles
  • 6 tbsp achuete oil
  • 6 cups shrimp stock
  • 2 tbsp minced garlic
  • 1 cup all-purpose flour
  • 1 cup of water
  • 2 tbsp fish sauce
  • salt and pepper to taste

Toppings:

  • 2 cup napa cabbage, shredded
  • 1/2 kilo pork belly
  • 4 hard-boiled eggs, sliced
  • 1 1/2 cup shrimps, head on
  • 1/2 cup spring onions, chopped finely
  • 4–6 pcs calamansi, sliced
  • 4 tbsp fried garlic bits
  • 1 cup smoked tinapa, flakes (optional)
  • 1 cup chicharon, crushed (optional)
Instructions
  1. Cook rice noodles according to package instructions. If using traditional Pancit Malabon rice noodles, soak it overnight.
  2. Combine noodles, sauce, cabbage, crushed chicharon, and tinapa flakes. Toss, then transfer to a plate.
  3. Top it with shrimps, pork, egg slices, spring onions, and fried garlic. Serve with sliced calamansi.
For Pancit Malabon Sauce:
  1. Dissolve 1 cup of flour in 1 cup of water. Set aside.
  2. To cook the shrimp stock coarsely chop reserved shrimp heads. In a pot over medium heat, combine shrimp heads and 6 cups water (including the reserved liquid from boiling the shrimp). Bring to a boil, skimming any foam that rises to top. Lower heat and simmer for about 10 minutes to extract flavor. Using a fine mesh strainer, strain liquid and discard shrimp solids.
  3. Heat achuete oil in a pan. Sautèe garlic.
  4. Add shrimp stock. Bring to boil. Pour in water with dissolved flour. Add salt and pepper to taste. Add fish sauce. Set aside.
For the Toppings:
  1. In a small pot over medium heat, bring about 2 cups water to a boil. Add cabbage and cook for about 30 to 35 seconds or until tender yet crisp. With a slotted spoon, remove from pot and submerge into a bowl of iced water. Drain well and set aside.
  2. In a pan over medium heat, add pork belly and cook, stirring occasionally, until lightly browned and crisp. Remove from pan and drain on paper towels.
  3. In a pot over medium heat, bring 1 cup of water to a boil. Add shrimp (with heads removed)  and cook for about 1 to 2 minutes or until color changes. With a slotted spoon, remove shrimp from pot and set aside. Peel when it cools down. Reserve liquid.
  4. In a pan over medium heat, add 1 tablespoon oil. Add tinapa flakes and cook, stirring regularly, for about 1 to 2 minutes or until lightly browned and heated through. Remove from pan and set aside.
Pancit Malabon - YouTube
Notes

See this video of a different recipe to learn how to cook Pancit Malabon. (video is not ours)

Nutrition
  • Serving Size: 1 cup
  • Calories: 416
  • Fat: 20g
  • Carbohydrates: 46g
  • Protein: 15g

Keywords: stir-fry noodles, seafood, fried noodles, shrimp stock, traditional

Did you make this recipe?

Tag @pilipinasrecipes on Instagram

Try other pancit recipe like Pancit Bihon GuisadoPancit Lomi, and Filipino Pancit Canton.

The post Pancit Malabon Recipe appeared first on Pilipinas Recipes.

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Every Friday night, Calamari is one of the mouth-watering “pulutan”, small amounts of food eaten with alcoholic drinks, that you can order at almost every bar in the Philippines. It is a perfect match with ice-cold beer and hard liquors when you are already burnt out eating pork and chicken. There are a lot of recipes out there on how to make calamari. If you want a party hit, try this crispy calamari recipe to learn how to make super tender yet deliciously golden and crunchy squid rings. 

Fried Calamari Recipe

Calamari can be cooked in different ways such as grilling, adobong pusit, souped and the famous but the simplest, the fried Calamari or Calamares as it was popularly called in Philippines.

It is served in parties, gatherings and “inuman” along with lechon kawali, gambas, fried chicken, pork or bangus sisig.

Best Calamari Recipe

Deep-fried Calamari is basically slices of squid heavily-seasoned with spices, marinated in lemon juice and dipped into breading to achieve a crispy finish texture. The taste of fresh calamari brings me back to my childhood days and memories of my hometown in Quezon Province where seafood is abundant.

How to make fried calamari

Nowadays, calamares are also served by food stands as a snack food along the busy streets of the Metro and in some cities.

Print
Fried Calamari Recipe

Calamari is one of the mouth-watering “pulutan” that you can order at almost every bar in the Philippines. This calamari recipe is sure to be a party hit.

  • Author: Pilipinas Recipes
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 6
  • Category: Appetizer
  • Method: Deep fried
  • Cuisine: Filipino
Ingredients
  • 2 1⁄4 lbs medium sized squid
  • 2 pieces eggs
  • 1 cup plain flour (all-purpose)
  • 1 cup oil
  • 30 ml fresh lime juice (calamansi juice)
  • 1⁄2 teaspoon salt
  • 1⁄2 teaspoon pepper
  • Breadcrumbs
Instructions
  • Pull the head of the squid including internal parts and tentacles. Remove the beak and gladius (pen).
  • Cut the head and the ink sack from the tentacles. Set aside.
  • Peel the spotted outer membrane from the squid and discard.
  • Wash it well.  Drain and cut the body into rings.
  • Combine squid, salt, and ground black pepper and mix it well.
  • Heat cooking pan and the pour-in the cooking oil.
  • Dredge the squid in flour then dip in beaten egg and roll over breadcrumbs.
  • When the oil is hot enough, deep-fry the Calamares until it turns golden brown.
  • Remove, drain on a wire rack set over baking sheet.
  • Serve with spicy vinegar.
How To Clean, Prepare, And Cook Squid.(the only squid video you need). - YouTube
Notes

See this video for another recipe of fried calamares.

Nutrition
  • Serving Size: 6
  • Calories: 390
  • Sugar: 2g
  • Sodium: 119mg
  • Fat: 4g
  • Saturated Fat: 1g
  • Carbohydrates: 44g
  • Protein: 38g
  • Cholesterol: 532mg

Keywords: deep fried squid, battered squid rings

Did you make this recipe?

Tag @pilipinasrecipes on Instagram

The post Calamari Recipe appeared first on Pilipinas Recipes.

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Gambas is the Spanish word for shrimp it is a popular appetizer in Spain and is served in bars. After the colonial period of Spain in the Philippines the Gambas recipe is one of the foods that Filipino people inherited aside from arroz, bringhe and valenciana.

gambas recipe filipino style

Spain brought more than Catholicism to the Philippines, it also brought food and culture. The influence of Spanish culture on local pinoy cuisine is very evident during feasts, especially at Christmas and New Year’s Eve.

Gambas is shrimp sauteed in olive oil, garlic and butter. The shrimp, garlic and salt gives flavor to the oil. This seafood gambas recipe has lots of variations like gambas al ajillo which is also shrimp sauteed in garlic, gambas with tomato sauce which gives shrimp sour taste and sizzling gambas that is served to a sizzling plate and topped with bell pepper and egg.

How To Cook Gambas Filipino Style
5.0 from 1 reviews
Gambas Recipe (Sizzling Shrimp Platter)
 
Prep time
10 mins
Cook time
15 mins
Total time
25 mins
 
This sizzling shrimp platter is a delicious seafood appetizer that everyone can enjoy.
Author: Pilipinas Recipes
Recipe type: appetizer
Cuisine: Filipino
Serves: 5
Ingredients
  • 4 tbsp olive oil
  • ¼ cup butter
  • ½ kilo shrimp
  • 6 garlic cloves
  • ¹/4 cup calamansi juice
  • parsley for garnish
  • salt to taste
Instructions
  1. In a shallow sauté pan over medium heat, warm the Olive Oil and the Butter.
  2. Add the Shrimp and Garlic cloves and sauté quickly for about 3-4 minutes.
  3. Add the calamansi juice, salt and pepper to taste.
  4. Adjust seasonings to your liking.
  5. Transfer to a warmed serving plate and sprinkle with the parsley and serve at once.
Nutrition Information
Serving size: 100 grams Calories: 99 Fat: 0.3g Saturated fat: 0.1g Unsaturated fat: 0.1g Trans fat: 0 Carbohydrates: 0.2g Sugar: 0 Sodium: 111 mg Protein: 24g Cholesterol: 189mg
3.5.3251
Quick Tips for Sizzling Shrimp
  • Cooking with butter needs to be done on a low heat to prevent the butter from burning.
  • When gambas is cooked you can serve it with pasta noodle and cook for another 3 minutes.
  • The shelf life of sautéed shrimp in garlic is up to 2 days in room temperature

The post Gambas Recipe (Sizzling Shrimp Platter) appeared first on Pilipinas Recipes.

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This Okoy recipe really shows how Filipino food is all about the celebration of local ingredients, various textures, and harmony of flavors. Whether it’s a light snack, a home-cooked meal for the family, or a grand gustatory affair like a town fiesta, Filipinos will always put their best food forward.

Vegetable Okoy Recipe – Pilipinas Recipes

Local ingredients are often the star of the palengke (local market) — from locally harvested vegetables to freshly caught seafood. By combining these two favorites, Pinoys have created a quick and tasty dish called “Okoy” or vegetable fritter. The addition of hipon (shrimp), or its dried variety called “hibi”, makes this dish even more special.

Okoy is usually made using thinly sliced sweet potato, papaya, or mungbean sprouts. Coated and bound together with a light batter, it is then fried to golden brown and crispy perfection. Traditionally, it is served with spiced vinegar for dipping.

Our version of this healthy local favorite will surely brighten up your mealtime.

Okoy Recipe Ingredients
5.0 from 1 reviews
Okoy Recipe (Vegetable Fritter with Shrimp)
 
Prep time
30 mins
Cook time
20 mins
Total time
50 mins
 
Okoy is a quick and tasty way to enjoy vegetables.
Author: Pilipinas Recipes
Recipe type: Entree
Cuisine: Filipino
Serves: 4
Ingredients
  • 1 kilo Shrimp, cleaned
  • 200 grams carrots, peeled and julienned
  • 200 grams sweet potatoes, peeled and julienned
  • 200 grams mungbean sprouts, washed
  • 100 grams green string beans, julienned
  • Vegetable oil for frying
For the Batter:
  • 100 grams cornstarch
  • ⅓ cup cold water
  • 3 medium eggs
  • 1 tsp salt
  • ½ tsp ground black pepper
Instructions
  1. Peel, wash, and thinly slice the vegetables. Thin slices (julienne) will ensure that the vegetables are cooked thoroughly.
  2. Clean and devein the shrimp. Roughly chop the shrimp and set aside. Leave about 5 to 6 pieces of shrimp intact.
  3. In a large bowl, pour the ingredients for the batter. Mix well until there are no lumps of cornstarch.
  4. Once the batter is thoroughly combined, mix in the chopped shrimp, sliced vegetables, and mungbean sprouts. The mixture should be thick for maximum crispiness.
  5. Heat up a pan with about ½ inch of oil over medium fire. You can test if the oil is ready by placing a small drop of batter on it. Small bubbles should fizzle around the drop of batter.
  6. Carefully scoop two spoonfuls of the mixture into the hot oil, then place one piece of whole shrimp on top of the mixture. Once both sides are golden brown and crisp (3-4 minutes per side), it is ready.
3.5.3251
Crispy Okoy Preparation Tips How to Cook Okoy Recipe

The trick to crispy Okoy is using cornstarch instead of flour. Another key thing to remember is to make sure the oil is hot enough for frying, so the Okoy won’t absorb too much oil.

Crispy Okoy is best served with spiced vinegar for dipping, so the acidity will cut through the richness of the batter and complement the slight sweetness of the fresh shrimp, while the heat from the chili will add a little kick of flavor.

This is definitely a dish that will turn even the pickiest eater into a vegetable lover. It’s a great way to encourage kids to eat their veggies and seafood.

PS: We appreciate any suggestions or ideas to improve this recipe. Just comment below. Remember to like our Facebook Page for more Free Filipino Recipes. Simply click this LINK or search “Pilipinas Recipes” on Facebook. Thank You!

The post Okoy Recipe (Vegetable Fritter with Shrimp) appeared first on Pilipinas Recipes.

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Do you like savoring the taste of fresh fish that’s just the right salty and sour? This Pinangat Na Isda Recipe is what you need to satisfy your fish cravings. Pinangat na Isda is lighter to eat compared to fried fish which is loaded with oil. This dish also features only a few ingredients which keep the taste light and simple. The sourness comes from Bilimbi (Kamias) and Tomatoes while the fish sauce is needed to give its Umami flavor and some saltiness. Some water needs to be added as well as the whole peppercorn for some kick. You’ll love this dish if like a true tropical country native you like to eat fish which is available all year round.

Pinangat na Isda Recipe is a traditional Filipino recipe. It’s an heirloom recipe for many Filipino families in the country. It’s also a dish that has different variations due to the different methods of cooking from province to province. It’s easy to cook this dish because Bilimbi and Tomatoes are very easy to find in markets and grocery stores. It’s a Filipino souring agent staple. The other ingredients are readily available in most sari-sari stores. You’ll find that the unique sour and salty taste is something you won’t taste in other cuisines. Maybe that’s because of bilimbi which isn’t abundant in other countries. But here in the Philippines, even your Kapitbahay (Neighbor) might have some to spare.

Pinangat na Isda Recipe Tips & Preparation

Prepare this Pinangat na Isda Recipe if you’re trying to lose weight or eating healthy. You can use fish like Hiwas, SapSapBisugo, Galunggong, Hasa Hasa, Tilapia or Bangus. This dish can be considered an everyday dish. It’s the typical dish which mothers and grandmas serve on a weekday. When people from the province who are living in the city get homesick they cook this dish to bring some sense of home. They do that because they miss their mom or grandmas who would cook the dish and it’s the only way to be close to their family when they miss them. It’s best to eat this dish right after cooking so the broth tastes fresh. Rice needs to be present if you’re eating this dish. Eating it with rice is the best. Aside from Pinangat, you may also try cooking Paksiw.

Pinangat na Isda Recipe
 
Prep time
15 mins
Cook time
20 mins
Total time
35 mins
 
Author: Pilipinas Recipes
Serves: 6
Ingredients
  • 1 Kilo Fish ( Hiwas, Sapsap, Bisugo, Galunggong) cleaned and salted.
  • 10 pcs. Kamias (Bilimbi)
  • 3 medium Tomatoes (wedged cut)
  • Pinch of Salt
  • Black Pepper
  • 2 Cups of Water
Instructions
  1. In a large cooking pot, arrange the Fish and then add Kamias and Tomatoes.
  2. Put a pinch of Salt and some Black Pepper and add water.
  3. In a medium heat, cover the cooking pot and let boil.
  4. When the water starts boiling, adjust the heat to low and continue to cook for 20 minutes.
  5. Check if the Fish are already cooked and then turn off the heat.
  6. Serve with Hot Rice.
  7. Like and Share.
3.5.3240
Pinangat na Sapsap

If you’re to make this Pinangat na Isda Recipe, make sure you buy fresh fish and not frozen. Buy ripe tomatoes and firm bilimbi to make sure of the goodness of taste and quality. Most people would just eat this along with the rice and not include other dishes anymore to enjoy its taste. What you need though is dessert after a full meal of this dish.
Questions regarding the recipe? Leave your comment below. Like our Facebook Page for more Filipino Recipes.

The post Pinangat na Isda Recipe appeared first on Pilipinas Recipes.

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If you like Chili, Butter, and Shrimp then you will definitely like this dish. To make this easy peasy Chili Buttered Shrimp Recipe which consists of only three ingredients plus some salt, of course, you just need a little of your time. The result is a spicy, creamy and a little salty which most adults will love. Some people prefer not to overcook the shrimp because it is more tender that way but it is definitely up to you if you want to overcook it or not. This dish can either be served with rice or by itself and it’s perfect on rainy days.

Chili Buttered Shrimp Recipe and Preparation

This Chili Buttered Shrimp Recipe may sound so simple but once you taste it, you’ll know it’s divine. Make sure you buy the freshest shrimps and good quality butter and the chilies you need to use are the small and red ones. You need to slice them to release their flavors. It’s up to you if you want it mildly hot, hot or extremely hot. Although it’s not really clear if this is Filipino in origin, the sure thing about this dish is that everybody will love it and it will be a hit with your family, friends and other guests.

Chili Buttered Shrimp Recipe
 
Prep time
10 mins
Cook time
20 mins
Total time
30 mins
 
Author: Pilipinas Recipes
Serves: 7
Ingredients
  • 2 lbs. Shrimp
  • ½ cup butter
  • 3 Tbsp. Minced Garlic
  • 2 Tbsp. Minced Tomatoes
  • 1 Tsp. Chili Powder
  • 2 Tbsp. Lemon Juice
  • 2 Cups Banana Ketchup
  • Salt and Pepper
Instructions
  1. Melt the butter in a pan and heat it up then add the garlic.
  2. Next add the Tomatoes, Ketchup and Chili Powder.
  3. Put in the Shrimp and add the Lemon Juice afterward, Simmer for about 5-8 minutes.
  4. Season with salt and pepper to taste.
  5. Serve
3.5.3226

 

Additionally, if you want this dish to be perfect, don’t use frozen shrimps and you can also decorate the dish with some herbs after cooking if you want. Best serve it as soon as you finish cooking because it tastes so much better when it is still hot. If you’re not the type to serve only one dish for every meal, you can partner this with Squid Calamares, Fish Sticks, and some Salad (Chicken Macaroni Salad Recipe Here). And lastly, to cook the best of the best Chili Butter Shrimp Recipe, just follow the procedure below because you will never regret it.

 

The post Chili Buttered Shrimp Recipe appeared first on Pilipinas Recipes.

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One of the Philippines’ signature dishes is the Relyenong Bangus. It is a milkfish stuffed with its meat that is mixed together with green peas, raisins, grated carrots, bell peppers, chopped onions, tomatoes and garlic and seasoned with salt, pepper and Worcestershire sauce. To complete the Relyenong Bangus Recipe, flour and egg are added to bind the stuffing together. It is then fried then served hot and eaten with Rice or Paella and sometimes people use a special sauce to keep it moist sweetened tomato sauce. It is also served whole allowing people to dig in and cut the piece they want.

Relyenong Bangus Recipe Preparation

All over the Philippines, Relyenong Bangus is very popular with many stalls especially near public markets selling it. Even some bangus vendors and home cooks are selling their Homemade Relyenong Bangus but nothing will beat cooking your own Relyenong Bangus Recipe. Some market stalls offer to debone your fish while getting the meat and saving it for you for an additional fee so if you’re not an expert in doing this method, you can pay for them to do so but it is an added experience to learn this procedure not to mention that once you learn how to do it, you can even start a Home Business of your own selling this specialty.

Relyenong Bangus Recipe (Bangus Relleno)
 
Prep time
1 hour
Cook time
15 mins
Total time
1 hour 15 mins
 
Author: Pilipinas Recipes
Serves: 6
Ingredients
  • 1 Large Bangus (Milkfish)
  • ¼ kl. Ground Pork
  • 1 bulb onion, minced
  • 3 cloves garlic, minced
  • 1 medium carrot, minced
  • ¼ cup of chopped red bell pepper
  • 1 egg
  • 1 small pack of raisin
  • 50 grams of pickles
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • Banana Leaves for wrapping (Optional)
Marinate
  • ¼ cup Soy Sauce
  • 4 pcs. Calamansi (Juice)
Instructions
  1. Preparation:
  2. Ask the Vendor to Remove the Fish Bone from the Meat or for Relyeno instead,
  3. Marinate the Skin with the mixture of soy sauce and calamansi for half an hour.
  4. Boil the bangus meat in 1 cup of water for 5 minutes.
  5. After which, remove the bones from its meat.
Cooking Instructions:
  1. Saute garlic and onion.
  2. Add ground pork and milkfish meat. Seasoned with salt and pepper to taste.
  3. Stir-fry for about 3~5 minutes. Set aside until it cools down.
  4. On a separate bowl, mix the sauteed pork and fish meat with carrot, raisin, pickle, bell pepper, and beaten eggs.
  5. Stuff the sautéed ingredient inside the fish.
  6. Wrap the staffed Bangus with Banana leaves and tie it.
  7. Put cooking oil in a skillet and Deep Fry the stuffed bangus fish.
  8. Cook at least 5~7 minutes on each side.
  9. Serve best with Ketchup.
Notes
You can also cook the Relyeno in an oven. Set your oven to 375 deg F (190 deg C). Cook for 30 Mins.
3.5.3226

 

Tips for Serving

If you’re only interested in serving this to your hungry guests or family members then you can make do with the paid service you can avail from the market stalls. You can even make this Relyenong Bangus Recipe in advance and just freeze it for later use. Just don’t defrost your ref because you don’t want bacteria contaminating your food. You only fry it when you’re about to eat it and the most common dipping sauces are vinegar and soy sauce dip, Philippine Lime and soy sauce dip and sweet red sauce made of tomato sauce, soy sauce or sweet soy sauce and pepper. Happy Cooking!

Ideas and Suggestions to improve this recipe are much appreciated. Just comment below. Also, don’t forget to like our Facebook Page for more Free Filipino Recipes. Search “Pilipinas Recipes” on Facebook or simply click this LINK. Thank You!

The post Relyenong Bangus Recipe (Bangus Relleno) appeared first on Pilipinas Recipes.

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Steaming is one of the simplest and most natural ways to cook food. A food steamer is of course needed to steam your food but you may improvise like putting a stainless drainer above a casserole full of water to steam foods. Steaming is very healthy because there are no added oil and no preservatives or artificial flavorings used. You can Steam almost any raw vegetables and seafood. This Steamed Fish Recipe is guaranteed to help you maintain a healthy lifestyle while letting you enjoy the food you are eating.

Because the food being cooked is not directly placed in the pot, you need to boil your water hot enough to cook your steamed food, in this case, your Steamed Fish Recipe. Steamed foods are actually common in many Asian Cuisines particularly Chinese food and even Pinoy food because we are heavily influenced by our Chinese friends. A good Steamed Fish starts with a high-quality fish and only the freshest ingredients to bring out the flavor of the fish. You need to look for a big fish that only has bones in the middle so you won’t get distracted trying to pick them apart.

Steamed Fish Recipe
 
Prep time
15 mins
Cook time
20 mins
Total time
35 mins
 
Author: Pilipinas Recipes
Serves: 2
Ingredients
  • 1 Whole Pompano
  • Pinch of salt
  • Green onions, julienned
  • Crushed garlic
  • Ginger, sliced into strips
  • Roughly chopped cilantro
SAUCE
  • Soy sauce – 3 to 4 T
  • Sesame Oil
  • 2 Tbsp. Sweet Cooking wine or sherry Wine
  • Water
  • Vegetable oil
Instructions
  1. Cut 2 or 3 slits on each side of the fish. Sprinkle very slight salt on fish, then on a skillet, with very little oil, sear each side for approx. 1 to ½ minutes each. (Don’t add more salt. The sauce will complement the taste.) Remove the fish from skillet.
  2. Insert green onions, garlic and ginger, and cilantro inside fish cavity.
  3. Place some on top of fish also but save some for later use.
  4. Steam fish in a steamer until skin flakes. Approx. 16 minutes for a Pompano
  5. While fish is steaming, mix and heat up the sauce.
  6. Also, heat up the vegetable oil until very hot.
  7. When the fish is cooked, remove and place on a platter.
  8. Pour the sauce over the fish.
  9. Place the rest of the green onions garlic, ginger, and cilantro on and around the fish.
  10. Pour the very hot vegetable oil on the fish and hear the sizzling sound.
  11. Serve with Rice
3.5.3226

 

Every time you make this Steamed Fish Recipe, you are on your way to a healthier lifestyle and it can even help you lose weight in the long run. You can still partner this dish with hot rice and add some chili garlic dip since chili is also known for its wonderful health benefits as well as garlic. You can also add some green vegetables to brighten the color and soy sauce to make the broth nice to look at. It is also helpful to know that steaming is more nutritious than boiling your veggies or seafood since boiling causes the nutrients to evaporate and while steaming can also lose some vitamins and minerals it is of fewer amount than boiling.

Ideas and Suggestions to improve this recipe are much appreciated. Just comment below. Also, don’t forget to like our Facebook Page for more Free Filipino Recipes. Search “Pilipinas Recipes” on Facebook or simply click this LINK. Thank You!

The post Steamed Fish Recipe appeared first on Pilipinas Recipes.

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Pancit may be handed down to us by our Chinese friends but it is undeniably one of the most loved dishes here in the Philippines. And second to rice, Filipinos eat pancit on a regular basis. There are many variations of pancit; the most common is Pancit Bihon while the more special pancit is Pancit Malabon but let us not forget that Pancit Canton is also a star in itself. Often times, this Pancit Canton Recipe is oily and cooked with pork or beef liver, pork or chicken meat, cabbage and carrots that are half-cooked, Kinchay (parsley) which is optional and seasoned with soy sauce and pepper. Calamansi juice is also added to give it a sour twist. You can also add some boiled eggs on top of the dish before serving if you wish.

Pancit Canton for Special Occasions

Like other variation of Pancit, the Pancit Canton Recipe is also birthday celebrations’ staple because it signifies a long life and many people do this to ensure they live their life to the fullest. When there is a celebration people put out their big cauldrons to make this dish and visitors are excited to sample the feast. Pancit Canton can easily make your stomach full because the noodles we use to make it is heavier than the normal kind of noodles but never the less it is enjoyable to eat it and will really satisfy your cravings. It is an all-in-one-meal because there are meat, vegetables, garlic and onions in it.

If you are having friends over especially friends from other countries, you can try making this Pancit Canton Recipe along with other delicacies such as Buko PiePalitaw, Maja Blanca, Biko and other Filipino Delicacies. you are expert at and marvel at how easily they will devour your Pancit because foreigners love new dishes from the places they visit and they will thank you repeatedly for preparing them this special dish. And you can expect upcoming request from them for another get-together.

Filipino Pancit Canton Recipe
 
Prep time
15 mins
Cook time
20 mins
Total time
35 mins
 
Author: Pilipinas Recipes
Serves: 8
Ingredients
  • 1 Kilo Canton noodles
  • ½ lb pork belly, cut into strips
  • 1 pc chicken breast, cut into strips
  • Raw shrimps, deveined
  • 2 medium carrots, julienned
  • 8 pcs green beans, cut into diagonal strips
  • ½ medium cabbage, cut into strips
  • 1 small onion, sliced
  • 3 cloves garlic, minced
  • ¼ cup soy sauce (adjust according to taste)
  • 4 cups chicken broth
  • Salt and Pepper to Taste
Instructions
  1. Heat a Large Pan.
  2. Salt pork belly with ⅛ tsp salt and let it brown. Let fat dissolve and come out.
  3. This step takes about 8-10 minutes. Discard oil leaving only 2 tbsp for sauteing.
  4. Saute Chicken breast until brown (max. 4 minutes)
  5. Add Shrimps and cook for 3 minutes.
  6. Saute Garlic and Onions for 3 Minutes.
  7. Add Carrots and Green beans.
  8. Sauté for 3-5 minutes then add the soy sauce and ground black pepper.
  9. Cook for 2 minutes till halfway done but please do not overcook.
  10. Put Pancit into a container and set aside.
  11. Pour 4 Cups of Chicken broth in a Pan where you saute the meat and the vegetables and let boil.
  12. Add Pancit Canton and Cabbage.
  13. Lower heat to medium-low and mix.
  14. Cook for 2-5 Minutes.
  15. Add the sauteed meat and veggies to the Skillet and mix until cooked and dried up.
  16. Serve hot. Best served with Kalamansi
Notes
You can adjust the recipe itself by adding or removing some ingredients like the Green beans or the Carrots. Can be cooked with Pork if no Shrimp and Chicken available.
Nutrition Information
Calories: 530
3.5.3229

 

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The post Filipino Pancit Canton Recipe appeared first on Pilipinas Recipes.

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