Find a Recipe blog

Calamares Prito (Fried Squid)

Recipe Ingredients:
2 pounds squid
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon MSG
2 eggs
1 cup flour
2/3 cup water
1 small onion, minced
1 clove garlic, minced
Oil for deep-frying
Parsley sprigs
 
Instructions:
Clean squid and cut into rings. Season with salt, pepper and MSG. Beat
eggs, then add flour and water and beat until smooth. Stir in onion and
garlic.

Heat oil for deep-frying to 425 degrees. Dip squid rings in batter. Add
to oil and deep-fry 3 to 4 minutes, until light brown. Drain on paper
towels. Place on serving platter and garnish with parsley. Serve hot.
Makes 8 servings.

Bangus Belly Katsu

Recipe Ingredients:
3 pcs. bangus belly
2 tbsps. soy sauce
1-1/2 tbsps. calamansi
1/4 cup flour
1/4 cup Japanese breadcrumbs
1 pc. egg
oil
teriyaki sauce 

Instructions:
1.Marinate bangus belly in calamansi and soy sauce.

2.Dip marinated bangus in flour, then beaten egg, and then coat with Japanese bread crumbs.

3.Deep fry in hot oil until golden brown.

4.Cut into quarter pieces and serve with teriyaki sauce for dipping.

Sauteed Shrimp With Tokwa

Recipe Ingredients:
2 tbsps. hoisin sauce
4 tbsps. water
2 tbsps. MAGGI SAVOR
1 MAGGI CHICKEN CUBE
1/2 tsp. grated ginger
1 tbsp. cornstarch
2 tbsps. cooking oil
3 cloves garlic
1 stalk leek
1 cake tofu, cut into 1/2 inch cubes
1/4 kilo shrimps, shelled and deveined 

Instructions:
Combine first 6 ingredients in a bowl; set aside. Heat oil; saute garlic and leeks. Add tofu and cook until slightly brown. Put in shrimps, then sauce mixture. Simmer until thickens. Serve as topping to steamed hot rice.

 Sinigang na Pusit

Recipe Ingredients:
1/3 cup onions, sliced
1/2 cup tomatoes, sliced
1 stalk lemon grass
1/2 cup radish, sliced
1/2 kilo squid, ink sac removed and cut into halves
1 20 g. pack MAGGI SINIGANG SA SAMPALOK
1/2 cup sili leaves
pinch of salt 

Instructions:
1. Boil onions, tomatoes and lemon grass in 4-1/2 cups water until limp.
2. Add radish and cook until tender.
3. Add squid and let boil once.
4. Stir in MAGGI SINIGANG SA SAMPALOK.
5. Remove from fire and add sili leaves.
6. Season to taste.

 Sinugbang bangus

Recipe Ingredients:
1 whole bangus (Milk Fish)
Salt to taste
MSG (optional)
1 midium size tomato
green onions
1 small tanglad tied in a knot (Lemon Grass)
banana leaves
aluminum foil

"CHARCOAL GRILL A MUST" 
Instructions:
1. cut Bangus from the back and clean the inside making sure you do not mess up the stomach lining of the fish (This is the most tasty part) and make sure to take the gills out (This is the smelly part).
2. Chop all ingredients to small size cubes (except the lemon grass) Then...
3. Mix all chopped ingredients including the salt and msg in a bowl (Mix well)
4. Stuff the bangus with mixture and place the lemon grass in the middle...
5. Wrap bangus with banana leaves first followed by the foil on top of the leaves.
6. Grill bangus in midium heat until fish outer skin turns kind of burned.....
7. Serve hot with plain or fried rice.....

Zamboanga Octopus

Recipe Ingredients:
1 kg. Octopus
3 tomatoes, 1 clove garlic, one onion, and bay leaf
3 tablespoons Cooking oil
1 cup Coconut milk
(optional four pieces chili)
Salt 

Instructions:
1. Wash octopus in water.
2. Place octopus in a covered kettle.
3. Place kettle on electric or gas stove and cook on high heat for 20 minutes. (The octopus will release water.)
4. Remove octopus from kettle and allow to cool down.
5. When cool, slice. Remove and throw away beak.
6. In a saucepan, heat 2 to 3 tablespoon cooking oil.
7. Sauté garlic, onions, and tomatoes.
8. Add sliced octopus.
9. Add a cup of coconut milk (gata).
10. When the coconut milk boils, season to taste and remove from fire.

(Alternate flavoring: flavor with a small piece of cinnamon stick - remove after cooking).