Pinoy Recipes | Free Filipino Food Recipes » Seafood

Siomai or Steamed Dumplings

noemi — Thu, 19 Jan 2012 05:30:32 +0000

Dear readers,

Here is the recipe for the day from pinoyfoodblog.com. I am also requesting a huge favor. If you think I should win as “The One” in Globe’s Tatt Awards, then please vote online for me and consider Blog Watch (as The Advocate)…via this link http://tattoo.globe.com.ph/tattawards/vote.I find it expensive to buy siomai. Don’t you? So why not make your very own siomai and freeze it? The price of Siomai alone forced me to concot my very own Siomai recipe taken from various sources. My kids love to dip their dumplings in soy sauce and calamansi mixed with chili garlic sauce. If you are a pesco-vegetarian like me, just replace the pork with chicken meat or crab meat. I usually cook it separately because the rest of the family love their siomai to contain pork. I will add the photos soon but in the meantime, enjoy cooking.

Wonton Wrapper (You can make your own wrapper or just buy them at the grocery)
1 cup all-purpose flour
1 egg white
4 tablespoon lard
3 tablespoons water

1. Place flour in a bowl. Make a well in the center.

2. Add the egg white, lard and water in the center. Mix the ingredients in the center thoroughly and quickly work in the flour. Knead well.

3. Roll out thinly and cut into rounds of about 4 inches in diameter.

4. Put filling in each wrapper.

Filling
1/2 kilo Ground Pork with a bit of fat (instead of ground, diced to small pieces or chopped)
1 kilo cooked crab, shelled and chopped (or just substitute with 1 kilo ground pork)
1/4 kilo shrimps
2 tsp. sesame oil
1 tsp. rice wine
3 Tablespoons Chopped spring onions
8 Chinese dried mushrooms (soaked in hot water until softened and chopped)
1 small chopped water chestnuts or Singkamas or 1 small can bamboo shoots, drained and chopped
1 small carrot, grated
3 Tablespoons Cornstarch
2 eggs
2 Tablespoons Soy Sauce
2 teaspoon sugar
dash of black pepper
1 teaspoon 5 spice powder (if You don’t have this, see below on how to prepare the 5 spice powder or buy the McCormick Chinese Five Spice (Ngo Yong) at your favorite grocery store)

5 Spice Powder
Make your own Chinese Five spice powder seasoning mix using either ground or whole spices.

Ingredients for Chinese Five Spice powder

* 1 tsp. ground Szechwan pepper
* 1 tsp. ground star anise
* 1-1/4 tsp. ground fennel seeds
* 1/2 tsp. ground cloves
* 1/2 tsp. ground cinnamon
* 1/2 tsp. salt
* 1/4 tsp. ground white pepper

Preparation of Five Spice Powder:
Combine all ingredients in small airtight container. Store in a cool, dry place.

(Source: busycooks)

Okay now to prepare the filling:

Siomai

1. Combine all the ingredients together.

2. Continue to mix all ingredients inside the bowl for another 4 minutes. Leave overnight in the refrigerator so all flavors seep in all together.

3. The following day, place 1 heaped tablespoon in the center of each wrapper. Press down gently with a back of spoon to make the filling compact without air spaces.

4. Press wrapper up and around all the sides of the siomai leaving the center open.

5. Arrange the filled wrappers on the plate of the steamer which has been greased. Do not crowd the steamer.

6. Steam for 15 minutes on medium heat or 8 minutes if one uses high heat. Be careful not to overcook so siomai does not end up too dry.

7. Garnish the top of the siomai with shredded carrot and cilantro (wansoy).

8. Serve with toyo and calamansi and chili-garlic paste.

Yields around 5 dozen.——————

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Paella, Filipino Style

noemi — Mon, 19 Dec 2011 13:25:10 +0000

Dear readers,

Here is the recipe for the day from pinoyfoodblog.com. I am also requesting a huge favor. If you think I should win as “The One” in Globe’s Tatt Awards, then please vote online for me and consider Blog Watch (as The Advocate)…via this link http://tattoo.globe.com.ph/tattawards/vote. My daughter Lauren was dying to cook paella for our Christmas Eve dinner over 2 years ago. I bought all the ingredients in the morning but I wanted to cook it already while the seafood was still fresh. My recipe for paella is one where I can pre-cook everything and place it on the pyrex dish for baking at a later time. It made sense to prepare it now then bake it just before Christmas dinner. I can’t be hassled with cooking just before the Noche Buena.

Here is my Paella, Filipino Style recipe. Lauren assisted me with the cooking.

Ingredients
1/2 cup Olive Oil
1 cup malagkit (glutinous) rice
1 cup ordinary rice
2 minced onions
1/2 k chicken , cut in serving pieces
4 chorizo Filipino, sliced 1/2 inch thick diagonally
1/2 kilo big shrimps
3 alimasag
1/4 kilo squid, sliced into rings
1 cup clams
1/2 cup tahong
1 hard boiled egg, sliced

Sauce
Prepare sauce before cooking procedure

1 can tomato paste
1 small can tomato juice
4 tablespoon sugar
1 tablesoon fine salt
1 tsp pepper
2 big red bell pepper , sliced 1/4 strips

Procedure

1. Cook 1 cup rice and 1 cup malagkit rice. Set aside.
2. Saute garlic in oil . Add 2 minced onions and cook until very soft.
3. Add chicken, chorizon Filipino and cook until brown.
4. Add shrimps (unpeeled), 3 small alimasag (whole); squid, halaan or tahong.
5. Continue stirring 5 minutes
6. Add prepared sauce and simmer for a while.
7. Carefully remove chicken, etcetera fro sauce (Use Slotted spoon) and transfer to a platter. You can leave a few seafoods with the sauce.
8. To the sauce, add the rice. Mix well.
If too wet, cook over low fire a few minutes more.
9. Top with chicken , shrimps, etc that you set aside in step 7.
10. Decorate with hard-boiled eggs, green peas just before serving (after baking it)
11. Bake at 350 F for 30 minutes.

I remember the first time I baked this Paella. It was during the baptism of my daughter, Lauren. I wanted a simple celebration with home-cooked meals. I prepared the paella a day before the baptism celebration then placed the dish in the freezer. The next day, I baked it. Look at Lauren and I now, twenty years later still cooking the same paella dish.

——————

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Guinataang Hipon: Shrimps in Coconut Milk

noemi — Tue, 09 Aug 2011 17:29:02 +0000

Dear readers,

Ingredients

1/2 kg fresh shrimps, medium to large sized Shrimps
1 tablespoon Olive Oil
1 teaspoon garlic
1/2 cup coconut milk (check Coconut Milk Preparation)
2 pieces green siling haba or finger chilies
1 thumb sized fresh ginger, mashed (optional)
1/2 cup coconut cream (Check the Coconut Cream Preparation)
salt to taste

Directions

Prepare the coconut cream and milk first. If you don’t have time, you can buy the canned coconut milk and cream at the grocery section.

1. In a saucepan, saute garlic in heated Olive Oil until slightly brown.

2. Add shrimps to the oil and saute for another minute.

3. Combine coconut milk, siling haba, ginger. Simmer slowly until almost dry.

4. Add coconut cream. Stir lightly under low heat or until oil separates from the mixture.

5. Season with salt.
——————

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Herbed crusted fish with Jicama (singkamas) salad mix

noemi — Thu, 21 Jul 2011 14:49:19 +0000

Dear readers,

Here is the recipe for the day from pinoyfoodblog.com. I am also requesting a huge favor. If you think I should win as “The One” in Globe’s Tatt Awards, then please vote online for me and consider Blog Watch (as The Advocate)…via this link http://tattoo.globe.com.ph/tattawards/vote.Every month I look forward to the cooking demonstrations and recipes from Maya kitchen. For the month of July, Maya Kitchen inspires you , my dear readers to take on a healthier lifestyle with appetizing and easy to prepare recipes you can do right in your own kitchen. One recipe I will share is the Herbed Crusted fish with Jicama (singkamas) salad mix. Thyme, tarragon and rosemary add zing to Herbed Crusted Fish with Jicama Salad. Jicama is otherwise known as singkamas.

250 grams fish fillet, cut into serving pieces
2 tablespoons lemon juice
salt and pepper to taste
1/4 cup MAYA ALL Purpose Flour
2 pieces eggs, beaten
1 cup Japanese bread crumbs, combine with
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh tarragon
1 teaspoon chopped fresh rosemary
oil for frying

Salad:
1 cup jicama strips (3 x 1/4 inch)
1 cup halved fresh strawberries
1/2 cup pineapple chunks

Dressing:
2 tablespoons lime juice
1 tablespoon honey
2 teaspoons canola oil

Preheat oven to 350°F / 177°C. Lightly grease a medium baking sheet. Rub fish fillet with lemon juice then season with salt and pepper, coat with flour then dip into beaten eggs then roll in herb crumbs mixture. Heat skillet and pan-fry fish. Transfer to baking sheet then bake for 5-10 minutes. Set aside. In a bowl, combine jicama, strawberries and pineapple chunks. In another bowl mix together all dressing ingredients then drizzle into salad mixture. To serve, arrange salad in a plate then top with herbed crusted fish.——————

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Father’s Day Special: Eggs Benedict Style with Smoked Salmon

noemi — Wed, 08 Jun 2011 10:14:12 +0000

Dear readers,

The Hollandaise sauce is a warm and rich yellow in colour with a thick and smooth texture. You should get a delicious combination of butter and egg yolks with a tangy twist of lemon and a touch of spice that goes well with the Salmon. Surprise your dad for Father’s day.

Pancake:
1 pack MAYA “Think Heart” Whole Wheat Pancake Mix 200g

1 piece egg

2 tablespoons oil

3/4 cup water

Poached quail eggs

Smoked salmon

Prepare Hollandaise sauce (from prepare your own Hollandaise sauce)

Ingredients
8 oz (225g) of butter
3 large egg yolks
2 tbsp of hot water
just over 1 tbsp of lemon juice
pinch of salt
pinch of cayenne pepper

Method

Melt the butter slowly in a medium-sized saucepan. Once the butter has melted, remove the pan from the heat and leave to one side.
In a small mixing bowl, whisk together the egg yolks.
Whilst continuing to whisk, add the lemon juice, salt and cayenne pepper to the beaten egg yolks.
Next, very slowly to begin with, whisk in the melted butter and the 2 tbsp of water. Continue to whisk constantly.
Return the mixture to the saucepan, heat over a very low heat, still whisking all the time until the sauce thickens.
Serve immediately or keep warm for up to 30 minutes before serving

Preparing the Eggs Benedict

1. Prepare pancake mix as per package direction
.
2. To assemble: Lay 1 cooked pancake onto serving plate, top with sliced salmon, poached egg and hollandaise sauce.

3. Sprinkle some chopped parsley for garnish.

4. Repeat procedure with the remaining pancakes & toppings.

Yield: 6 servings

——————

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Poached Salmon with Dijon Cream

noemi — Thu, 21 Apr 2011 01:59:19 +0000

Dear readers,

Here is the recipe for the day from pinoyfoodblog.com. I am also requesting a huge favor. If you think I should win as “The One” in Globe’s Tatt Awards, then please vote online for me and consider Blog Watch (as The Advocate)…via this link http://tattoo.globe.com.ph/tattawards/vote.Salmon has got to be one of my favorite fish. I usually prepare this quite simply. Steam , poach or pan fry the Salmon Fillet with garlic and then serve with lemon . Mida Food chef Enrique “Rikks” Valles shared another version using Dijon Mustard. My husband just loves anything mustard especially with Beef. Since it is Lent and yes, he observes the Catholic “diet”, the Salmon substitute works well too. I am sure you will love this especially since capers and anchovies will add a nice subtle salty flavor to the Salmon.

Ingredients:

4 pieces Salmon Fillet Portion (skin off)

Salt & Pepper

1 piece lemon

1 cup dry white wine

1 cup water

half stick butter

1 large red onion

Capers

½ cup sour cream

1 tablespoon Dijon mustard

2 thin anchovies

Directions:

1. Place salmon in a large skillet. Add ½ cup white wine and enough water to cover. Bring to a boil then reduce to a simmer. Turn salmon over and cook for 5 minutes. Remove from heat.

2. Heat butter in a medium pan, and let brown. Add onions and let sweat. Add capers and anchovies. Let simmer for 1 minute.

3. Add Dijon mustard and simmer for another 10 seconds. Add other herbs you like.

4. Serve with sauce.

You can get more culinary tips and recipes by logging on to www.themayakitchen.com
——————

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Pan Grilled Sea Bass with Port Wine Reduction

noemi — Tue, 19 Apr 2011 15:09:55 +0000

Dear readers,

Here is the recipe for the day from pinoyfoodblog.com. I am also requesting a huge favor. If you think I should win as “The One” in Globe’s Tatt Awards, then please vote online for me and consider Blog Watch (as The Advocate)…via this link http://tattoo.globe.com.ph/tattawards/vote.Tomorrow is the last day at the groceries before the weekend comes in. As always one of the frozen items I will store is seafood. I should try out this recipe on Pan Grilled Sea Bass with Port Wine Reduction for a change. Healthier cooking technique too. I normally can’t take in wine as a drink but I do love it as flavors whether in the main course or as a dessert. For those who stick to Seafood diet during Lent, I am sure the added wine is not too decadent.

Ingredients:
1 ½ cups Dry red wine (Pinot Noir would be perfect)
1 ½ cups port wine (the expensive the better)
1 whole onion
1 bay leaf
1 carrot
2 pieces Chilean Sea bass Fillet Portion (skin On)
stick of butter
Salt & Pepper

Method:
1. Combine wine, onion, carrots, and bay leaf in a large saucepan over medium heat. Bring to a boil.
2. Let reduce by half, around 45 minutes.
3. Strain sauce and set to room temperature.
4. Heat butter in a pan, high heat. Pan-fry sea bass, skin side down.
5. Turn heat off and flip sea bass for 5 minutes.
6. Take off heat and season.
7. Pour port reduction over and serve.

For other class schedules, culinary tips and recipes log on to www.themayakitchen.com
——————

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Honey Sesame Glazed Prawn with Arugula and Raspberry Vinaegrette

noemi — Sun, 17 Apr 2011 07:24:55 +0000

Dear readers,

Here is the recipe for the day from pinoyfoodblog.com. I am also requesting a huge favor. If you think I should win as “The One” in Globe’s Tatt Awards, then please vote online for me and consider Blog Watch (as The Advocate)…via this link http://tattoo.globe.com.ph/tattawards/vote.Since it is the Holy Week, the dishes here at Pinoy Food Blog is all about seafoods thanks to The Maya Kitchen who invited experts from Mida Food Distributors Inc. The Seafood Specialist shared their knowledge on the proper way to select, clean, store and cook fish, squids, crabs and shellfish. This is interesting because most groceries carry frozen seafood that can be easily stored during the ling Holy Week weekend.

Ingredients:
500 grams peeled prawns
3 tablespoons honey
2 tablespoons sesame seeds
Canola Oil
1 piece Birdseye chili (labuyo)
1 bunch mixed salad leaves & arugula

For vinaigrette:
Raspberry Vinegar
Extra Virgin Olive Oil
Grainy Mustard
Salt & Pepper

Method:
1. Stir fry prawns in oil for 2 minutes. Add chili and sesame seeds, let simmer for 10 seconds.
2. Add honey and mix well. Set aside to cool.
3. Combine raspberry vinegar, mustard and olive oil. Mix well until emulsified. Season. Serve over salad.

For other class schedules, culinary tips and recipes log on to www.themayakitchen.com

——————

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Cream Dory Tandoori with Raisin Couscous

noemi — Wed, 13 Apr 2011 16:03:03 +0000

Dear readers,

Ingredients:
2 Cream Dory fillets, cut into cubes
1 tablespoon Garam masala, cumin powder, turmeric, curry, nutmeg, coriander seeds, cardamom, cinnamon
1 cup Greek yogurt
1 cup couscous (dry)
1 ½ cups Chicken Stock
handful of raisin
Lemon

Method:
1. Mix yogurt and all dry spices together.
2. Skewer the fish cubes and season with salt & pepper.
3. Pour over yogurt mixture and refrigerate for 30 minutes.
4. Bring chicken stock to a boil.
5. In a large bowl, pour heated stock over couscous mixture.
6. Cover and let it set for 10 minutes.
7. Mix with a fork to ensure couscous is nice and fluffy. Add raisins.
8. Place skewers over a grill on high heat.
9. Serve over couscous.

——————

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Lent meal ideas- Crabcakes with Aioli Dill Sauce

noemi — Sat, 02 Apr 2011 13:20:19 +0000

Dear readers,

Here is the recipe for the day from pinoyfoodblog.com. I am also requesting a huge favor. If you think I should win as “The One” in Globe’s Tatt Awards, then please vote online for me and consider Blog Watch (as The Advocate)…via this link http://tattoo.globe.com.ph/tattawards/vote.For most Catholics, the Lent seafood diet is strictly observed. Some kids will find seafood dishes unpalatable so I will be sharing some seafood meal ideas from the Maya Kitchen (where I attend monthly demos) who invited experts from Mida Food Distributors Inc., The Seafood Specialist. They shared their knowledge on the proper way to select, clean, store and cook fish, squids, crabs and shellfish. Most often, when I shop at the groceries, I see frozen seafoods but never know how to cook them. One of my favorite is crab meat. I usually prepare it ala Tortang Alimango. This time, there is a variation called the Crabcakes with Aioli Dill Sauce.

Ingredients:
2 eggs
Fresh Parsley
Worcestershire Sauce
1 teaspoon Dijon mustard
2 tablespoons mayonnaise
1 piece lemon & zest
salt & pepper
1 lb Blue Swimming Crab Lump Meat
½ cup normal breadcrumbs
2 cups panko breadcrumbs
half stick butter

for Aioli:

1 piece garlic clove
Sea salt
Black Pepper
1 large egg yolk
1 teaspoon Dijon Mustard
around 600 ml extra virgin olive oil
Lemon Juice & zest
Fresh Dill

Method:
1. Beat eggs in a bowl and add parsley, mustard, Worcestershire sauce, mayonnaise, lemon juice and seasoning. Mix well.
2. Gently fold in crabmeat and normal breadcrumbs until mixture is no longer moist.
3. Gently make 6-8 balls out of the mixture then flatten into thick patties.
4. Lightly coat the patties in panko breadcrumbs and refrigerate for 30 minutes.
5. Fry in butter until golden brown. Squeeze lemon when done.
For Aioli:
1. Smash garlic and salt in a large bowl (or pestle and mortar).
2. Combine with egg yolk and mustard. Mix together.
3. Start adding the olive oil little by little, whisking continuously.
4. Add the lemon juice/zest, and dill.
5. Season to taste.

Mida Food is a direct importer and distributor of frozen seafood products.

For other class schedules, culinary tips and recipes log on to www.themayakitchen.com or email contactus@themayakitchen.com.
——————

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