Philippines Viral News: Seafood Recipes

Mussel Soup (Sinabawang Tahong) Recipe

Filipino Style Recipe: Sinabawang Tahong or Mussel Soup is another seafood dish that usually served by Filipinos. This is similar to Halaan Soup. Another simple recipe but very healthy. 
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Ingredients : 
 
 
<ul>
<li>500 grams fresh mussels(tahong)</li>
<li>3 cloves garlic, minced</li>
<li>1 onion, sliced</li>
<li>1 thumb-sized ginger, finely sliced</li>
<li>3 fresh tomatoes, chopped</li>
<li>8 oz Sprite Cola</li>
<li>1 tablespoon vegetable oil</li>
<li>2 tablespoons fish sauce(patis)</li>
<li>salt and pepper to taste</li>
<li>1-2 bundle water spinach(kangkong)</li>
</ul>
 
 
Procedures : 
 
Part 1 
<ul>
<li>Wash the mussel thoroughly and drain.</li>
<li>Place the mussel in a bowl with water and salt.</li>
<li>Cover for several hours or overnight. This will allow the clams to expel sand.</li>
</ul>
 
Part 2 
<ul>
<li>In a pot, heat oil and saute garlic, onion and ginger.</li>
<li>Add tomatoes and saute until soften.</li>
<li>Add mussel and stir fry for 2 minutes.</li>
<li>Add sprite soda and simmer until shells are opened. Add water if necessary.</li>
<li>Add fish sauce and adjust seasoning with salt and pepper.</li>
<li>Add water spinach and simmer for 2 minutes.</li>
<li>Remove from heat then serve.</li>
</ul>

Mussel Soup (Sinabawang Tahong) Recipe

Filipino Style Recipe: Sinabawang Tahong or Mussel Soup is another seafood dish that usually served by Filipinos. This is similar to Halaan ...

Ginataang Alimasag Recipe

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Ginataang Alimasag is a savory crab dish in creamy coconut sauce with vegetables depending on one's personal choice.</div>
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You will find a lot of different versions of this recipe, but they're practically the same except for the vegetable that comes with it.</div>
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The base ingredients are crabs, coconut cream or kakang gata, garlic, onion, ginger and your choice of seasoning between fish sauce (patis) or shrimp paste (bagoong).</div>
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Basically, you want vegetables that can soak up and absorb the richness and creaminess of the sauce, or any of your favorite vegetables will do.</div>
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Ingredients : </div>
<ul>
<li>3 medium uncooked sand crabs (approx. 1kg)</li>
<li>2 big cloves garlic, crushed</li>
<li>1 thumb size peeled ginger, sliced</li>
<li>1 medium onion, sliced</li>
<li>1/2 pumpkin (deseeded/peeled/cubed)</li>
<li>150g string beans, cut slanted into 2 parts each</li>
<li>3x small cans coconut milk (165ml each) or 1 large can</li>
<li>1 1/2 tbspn fish sauce (patis)</li>
<li>pinch of pepper</li>
</ul>
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Preparing the crabs : 
 
<ul>
<li>Rinse the crabs in cold water, snap of the claws from the body.  Take out the triangle bottom parts on the underside of the crabs.  Using a metal nutcracker, slightly crack the claws and thick limbs.</li>
<li>Using your knife, cut the crab on its underside with the thickest part of your knife facing the mouth of the crab, use firm pressure.  Once the knife is halfway, use the palm of your hand to slowly tap the top of the knife to cleanly cut the top shell.</li>
<li>Make sure you divide the crabs dead centre, don’t rinse the crab pieces.</li>
<li>Pile all the crab parts in a large container and set aside.</li>
</ul>
 
 
Cooking Procedure : 
 
<ul>
<li>Heat oil, sauté garlic, ginger, onion and cook till onion slices are translucent.</li>
<li>Add crab pieces and stir till well combined.  Cook till the crabs are slightly turning red in colour.</li>
<li>Pour in coconut milk and pepper, bring to boil, lower heat and let it simmer, add fish sauce.  Carefully stir the crabs for even cooking.  Once the crabs turns bright orangey red, they are cooked.</li>
<li>Remove the crabs from the broth and set aside.</li>
<li>Add the pumpkin pieces and string beans and let it all simmer till the pumpkin pieces are cooked through but not too soft.  Simmer for approximately 10-15 minutes, uncovered.</li>
<li>Combine the cooked crab pieces and let it simmer for another 3-5 minutes. Stir carefully to distribute the sauce evenly to the crab pieces.  Carefully place the crab pieces first to your serving plate/bowl and pour over the sauce and vegetable pieces.</li>
</ul>
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Ginataang Alimasag Recipe

Ginataang Alimasag is a savory crab dish in creamy coconut sauce with vegetables depending on one's personal choice. You will fin...

Adobong Pusit Recipe

Filipino Adobong Pusit or Squid Adobo, is cooked along with the ink, so it resembles the spanish calamares en su tinta, but with a tangier flavour, especially when fresh chillies are added.    Adobong pusit or Squid adobo recipe is another variant of the world famous Filipino Adobo.
 
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Ingredients : 
 
<ul>
<li>1 lb. pusit (squid)</li>
<li>1/4 cup water</li>
<li>1/2 cup vinegar</li>
<li>1/2 tsp. whole peppercorns</li>
<li>salt to taste</li>
<li>5 cloves garlic, crushed</li>
<li>2 tbsp. oil</li>
<li>1 small onion, sliced</li>
<li>2 tomatoes, sliced</li>
<li>sugar, to taste</li>
</ul>
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Cooking Procedures :</div>
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<ul>
<li>Wash and clean pusit (squid) very well. Remove <span class="IL_AD" id="IL_AD5" style="background-attachment: scroll !important; background-clip: initial !important; background-image: none !important; background-origin: initial !important; background-position: 0% 50%; background-repeat: repeat !important; background-size: initial !important; border-bottom-color: rgb(135, 23, 39) !important; border-bottom-style: dotted !important; border-bottom-width: 1px !important; color: rgb(135, 23, 39) !important; cursor: pointer !important; display: inline !important; float: none !important; font-family: Verdana, sans-serif; line-height: 23px; margin: 0px; outline: 0px; padding: 0px 0px 1px !important; position: static;">membranes, eyes and stomach. Keep the ink sac intact.</li>
<li>In a saucepan, boil pusit (squid) in water, vinegar, <span class="IL_AD" id="IL_AD4" style="background-attachment: scroll !important; background-clip: initial !important; background-image: none !important; background-origin: initial !important; background-position: 0% 50%; background-repeat: repeat !important; background-size: initial !important; border-bottom-color: rgb(135, 23, 39) !important; border-bottom-style: dotted !important; border-bottom-width: 1px !important; color: rgb(135, 23, 39) !important; cursor: pointer !important; display: inline !important; float: none !important; font-family: Verdana, sans-serif; line-height: 23px; margin: 0px; outline: 0px; padding: 0px 0px 1px !important; position: static;">peppercorns, salt and garlic.</li>
<li>Cover and cook until tender. Drain and separate garlic. Reserve sauce.</li>
<li>In a separate pan, sauté garlic in hot oil. Add onions and <span class="IL_AD" id="IL_AD2" style="background-attachment: scroll !important; background-clip: initial !important; background-image: none !important; background-origin: initial !important; background-position: 0% 50%; background-repeat: repeat !important; background-size: initial !important; border-bottom-color: rgb(135, 23, 39) !important; border-bottom-style: dotted !important; border-bottom-width: 1px !important; color: rgb(135, 23, 39) !important; cursor: pointer !important; display: inline !important; float: none !important; font-family: Verdana, sans-serif; line-height: 23px; margin: 0px; outline: 0px; padding: 0px 0px 1px !important; position: static;">tomatoes, cook until wilted.</li>
<li>Add pusit (squid) and let simmer for 5 minutes.</li>
<li>Add reserved sauce and a little sugar to taste.</li>
<li>Simmer until sauce is reduced.</li>
</ul>
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Adobong Pusit Recipe

Filipino Adobong Pusit or Squid Adobo, is cooked along with the ink, so it resembles the spanish calamares en su tinta, but with a tangier f...