Ingedients:

1 kilo fresh crabs 

250 grams rice vermacelli 

3 cloves minced garlic 

1 large chopped onion 

1/4 cup sliced ginger

6 whole shitake mushroom soaked in hot water

4 tbsp dark soy sauce

2 tbsp oyster sauce

3 tbsp canola oil

2 stalks leeks cut into 1 1/2 inch

Salt and pepper to taste

2 tsp Sesame oil 

Procedure:

1. Soak vermecelli noodles un water until rehydrated. 

2. Wash and clean crabs. And boil in a little water  and a little salt until crabs changes in color. 

3. In a heated wok. Add canola oil and saute ginger, onion and garlic until fragrant. Add dark soy sauce and oyster sauce. Saute for 2 minutes and add water, wait for it to boil. 

4. Add vermecelli noodles and crabs. Saute in high heat. 

5. Add leeks and adjust salt and pepper according to your taste. 

6. Lastly add sesame oil  

Serve hot and enjoy!! 

Fish Nuggets

Ingredients:

2 cream dory fillet
1 cup flour
1 tsp salt
1 tsp pepper
1 egg
1/4 cup milk
1 tsp garlic powder

Oil for frying

Preparation:

Cut fillets in bite size pieces.
Combine egg and milk in a small bowl and whisk together.
Marinate fish in the milk mixture for 15 minutes.
Prepare breading for the the nuggets by combining all dry ingredients together.
Drain fish nuggets from marinade and dunk each pieces into the breading mix.
Prepare deep fryer or if not available heat enough oil in pan.
Deep fry fish nuggets making sure not to over crowd the pan until golden brown.

Set aside and cover with aluminum foil to keep warm..


For the Char Siu Fried Rice


Ingredients:

2 cloves garlic finely chopped
1 cup mix vegetables
2 cups cooked rice
1 tsp light soy sauce
1 egg
2 tsp sesame oil
1 Tbsp Char siu sauce
1 tbsp vegetable oil
salt and pepper to taste


Preparation:

Heat wok over high heat.
Pour vegetable oil and scramble eggs until cooked. set aside.
Add a little oil into to wok and saute garlic until fragrant.
Add mixed vegetables and stirfry for a minute.
Add in the cooked rice, light soy sauce and char siu sauce, sesame oil and toss to combine.
Add cooked egg and season with salt and pepper.
Mix well and adjust seasoning according to your taste.

Assemble rice and fish nuggets in a plate and place a nice asian dipping sauce on the side.



Serve and Enjoy..

Ingredients:

1 kilo gabi leaves
1 kilo suso (snail)
1 cup coconut milk (1st extraction)
2 cups coconut milk (2nd extraction)
1 medium onion sliced
4 cloves garlic crushed
1 thumb size ginger cut into strips
1 medium tomato sliced thinly
fish sauce or salt to taste
1 shrimp cube
1 sili labuyo chopped (Hot chillies)

Preparation:

Prepare suso (snail) by submerging them in water for an hour prior to cooking.
Wash several times to take off soil residues from them. Clip off tip by using a cleaver.

Saute onion, ginger and garlic in a hot pan until fragrant, add tomatoes and saute for another minute or until tomatoes are mashed.
pour fish sauce and add in the suso (snails) mix well.
Pour 2 cups of coconut milk (2nd extraction) and let boil for 3 minutes.
Add gabi leaves into the pan, 1st extraction of coconut milk, shrimp cube, sili and let boil until leaves are already wilted.
Adjust seasoning according to your taste.

Serve and enjoy!!!

Ingredients:

1 kilo halaan
3 cloves garlic crushed
1 medium onion chopped
1 thumb size ginger cut into strips
water
patis or salt to taste
pepper
2 Tbsp oil

Preparation:

Clean halaan by submerging into water for 15 minutes and remove dirt attached to it.
Heat oil in a medium pot and saute ginger, onion and garlic until fragrant, add patis and mixing well.
Drain halaan and add them into the pot, mix for 3 minutes and add enough water, Let boil until halaan shells pop open.
Add pepper and adjust seasoning according to your taste.
You may also add some chopped celery leaves or leaks for color and taste.

Serve and enjoy!!!!

Ingredients:

1/2 Asuhos fish
1 medium tomato sliced
3 cloves garlic chopped
1 medium onion chopped

1 thumb size ginger sliced
1 can coconut milk
salt and pepper to taste
water
sili haba
sili labuyo
oil

Ingredients:

2 pieces cream dory fillets
1 medium green bell pepper
1 red bell pepper
1 small carrot
3 Tbsp hoisin sauce
2 1/2 Tbsp oyster sauce
1 tsp sweet soy sauce
1 Tbsp fermented black beans mashed
1/2 cup water
1 medium onion
1 Tbsp vegetable oil
1 tsp ginger paste or grated ginger
salt and pepper to taste

Preparations:

Cut cream dory fillet into nuggets or bite size pieces and season with soy sauce and ginger.
in a hot wok pour vegetable oil and saute onion until transparent and add fish fillet and brown lightly.
When fish are already brown add carrots, red and green bell pepper and stir fry until crisp.
Add fermented black beans, hoisin sauce, oyster sauce, sweet soy sauce and water, mix well.
season with pepper and add more salt if needed.
Let boil until sauce is thickened.

enjoy..

I went to the market today and i saw Alupihan dagat,
i really got so excited and almost shouted "ALUPIHAN DAGAT!", hahaha.
Anyway, Alupihan dagat a.k.a "mantis prawn" in English, from the crustacean family.
It tastes like shrimp and lobster.

I just boiled them with a little water and a little salt until the color changes.
yummm...

Ingredients:

1 medium size fish, dalagang bukid or lapu lapu

Ingredients:

3/4 kilo alamang or shrimps
1 cup flour
1 cup chopped celery
1 small carrot finely chopped
1 egg
1 large onion finely chopped
1 Tbsp oyster sauce
2 tsp sweet soy sauce
1/2 cup water
salt and pepper to taste

Vinegar dipping sauce

1/2 cup vinegar
1 clove garlic finely chopped
1 small onion finely chopped
1 tsp soy sauce
1 sili labuyo chopped
1 Tbsp sugar
salt and pepper to taste


Preparation:

take off shrimp heads and pound using a mortar and pestle until fine, you may also pound rest of shrimp body but not too fine like the heads.
In a bowl mix pounded shrimps, celery, carrots, egg, onion, water, flour, soy sauce and oyster sauce. Mix well until thoroughly incorporated.
Add salt and pepper to taste.
Heat oil in wok or frying pan until hot.
Form mixture into thin patties and fry until golden brown and crispy.
drain in paper towels to dry off excess fat.
Serve with dipping sauce.

In a small bowl combine all ingredients for the dipping sauce and stir well until sugar and salt are dissolved. Adjust according to your likeness.

Ingredients:

1 kilo ulo ng Maya maya (fish head)
1 large labanos
2 egg plants
4 okra
1 cup sitaw
kagkong leaves (finger chillies)
sili panigang
1 pack sinigang mix
1 liter water
1 medium onion
1 thumb size ginger sliced
3 cloves garlic
1 medium tomato
patis or salt to taste
vegetable oil

Preparation:

Season fish heads with salt and fry until light brown. set aside.
In a pot saute onions, garlic, ginger and tomato, add patis and water. Let boil and add labanos, okra, sitaw, egg plants, okra and singang mix. Add fish heads and let boil.
Add kangkong leaves and finger chillies.
season with patis.

Ingredients:

1/3 kilo pusit small sliced
1/4 cup soy sauce
3 Tbsp vinegar
4 Tbsp oyster sauce
2 Tbsp sweet soy sauce
3 cloves garlic chopped
1 medium onion chopped
1 tomato chopped
1 bay leaf
sugar
salt and pepper to taste

Preparation:

marinate squid with oyster sauce, sweet soy sauce, soy sauce and vinegar. Set Aside.
In a pan saute garlic, onions and tomatoes, add squid.
Add in the marinade, bay leaf, sugar, salt and pepper. Let boil until cooked.
Adjust seasoning to your taste.

Ingredients

1 kilo tambakol sliced then fried
1 medium tomato sliced
1 medium onion sliced
3 cloves garlic chopped
2 medium gabi chopped into small pieces
1 liter water
1/4 kilo sampalok or you can use 1 pack sinigang mix
1 small puso ng saging
okra
talong
sitaw
kangkong leaves
sili
salt/patis

Preparation:

Saute onions, garlic and tomotoes in a pot, add patis and water and bring to a boil.
Add in gabi and rest of the vegetables according to cooking time except kangkong and sili.
Add in sinigang mix and tambakol in the pot, let boil for 15 minutes and add in the remaining vegetables.
Adjust seasoning according to your taste.