Grilled Prawn

INGREDIENTS
150 grams prawn, washed and trimmed
3 tablespoons onion juice
3 tablespoons ginger juice
Salt and pepper


PROCEDURE
Marinate prawn in onion juice, ginger juice, salt and pepper.

Grill onion until done. Serve hot.

Rellenong Bangus

INGREDIENTS

450 grams bangus (milk fish)

50 grams ground pork

1 teaspoon chopped garlic

2 pieces onion, chopped

3 pieces tomato, chopped

Dash of salt and pepper

5 grams green peas

5 grams raisin

50 grams pork net

1 cup flour

2 pieces eggs, beaten

1 cup breadcrumbs

PROCEDURE

Debone bangus and flake meat. Saute fish meat with pork, garlic, onion and tomato. Season with salt and pepper. Add green peas and raisin. Put filling inside bangus and wrap stuffed bangus in pork net. Dip in flour, beaten egg and breadcrumbs. Fry until golden brown.

Mixed Seafoods Curry With Coconut Milk

INGREDIENTS:

6 medium size onion, chopped

3 cloves garlic

1/4 teaspoon shredded ginger

Chili

1-1/2 teaspoons turmeric powder

Curry powder

1 tablespoon garam masala

500 grams shrimp in shell

500 grams lobster in shell

500 grams mussel in shell

500 grams fish fillet, cubed

500 grams calamares, sliced

Coconut cream

Salt & pepper to taste

Fresh coriander

PROCEDURE:

Saute together onion, garlic, ginger, chili, turmeric, curry powder and garam masala. Simmer for a while then add seafood. Add coconut cream. Season with salt and pepper to taste. Sprinkle fresh chopped coriander.

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Cheesy Baked Lobster

INGREDIENTS

1 lobster

20 grams cheese, grated

20 grams butter

20 grams vet sin

PROCEDURE

De-bone lobster and cut on middle. Rinse. Pour grated cheese and butter on top of lobster. Bake until golden brown. Season with vetsin. Serve hot.

Crab With Chili Sauce

INGREDIENTS

1 kilo crab

1 tablespoon cooking oil

1 clove garlic, crushed

1/4 cup sliced onion

3 pieces chili, sliced

2 tablespoons hot sauce

1/4 cup water

Salt and pepper to taste

1 stalk onion leaves, thinly sliced

PROCEDURE

Split crab into quarters and crack claws.

In large pan, heat oil and saute garlic, onion and chili. Add crab and stir in hot sauce. Pour water and simmer for 8 minutes;add in salt and pepper. Place on platter and garnish with onion leaves.

Seafood Hofan

INGREDIENTS

250 grams hofan (Chinese pasta)

100 grams shrimp

100 grams squid, cut into rings

100 grams fish

Supreme stock

Salt to taste

10 grams cornstarch mixture

Pechay leaves

5 grams sesame oil

PROCEDURE

Cook hofan noodles. Drain and set aside

Boil shrimp, squid and fish separately then add supreme stock. Add salt and cornstarch mixture; stir. Add pechay and sesame oil. Serve hot.

Salmon Sashimi

INGREDIENTS

500 grams fresh salmon, skin removed

Cucumber, sliced into strips

Carrot, sliced into strips

Radish, sliced into strips

Parsley, chopped

Lemon,sliced into wedges

Wasabi

Soy sauce

PROCEDURE

Slice salmon into a block 2" wide. Slice thinly. Arrange on plates. Garnish with vegetables. Serve with wasabi and soy sauce.

Adobong Hito

INGREDIENTS

2 medium size catfish, internal organs removed

1 head garlic, crushed

1/4 cup yellow ginger (turmeric), juice extracted

2 teaspoons Worcestershire sauce

3/4 cup vinegar

1/2 cup melted pork fat

Salt and pepper to taste

PROCEDURE

Wash fish very well and rinse with rock salt. Marinate fish with vinegar for a little time and rub a little salt to remove slimy coating. Rinse in vinegar again. Wash fish with cold water and let dry.

In bowl, combine garlic, yellow ginger juice, Worcestershire sauce and vinegar. Put fish in bowl and marinate. Set aside.

Heat pork fat and fry fish until brown and crisp. Remove and drain excess fat. Pour marinade and another saucepan and bring to a boil. Simmer uncovered until sauce is quite dry. Add fish and simmer until fish absorbs sauce. Season with salt and pepper. Serve hot and sprinkle with chicharon, if desired.

Brazilian Salmon Rub

INGREDIENTS

1/2 piece large lemon, juiced

1/2 piece large orange, juiced

Salt and pepper

4 salmon fillet

4 tablespoons melted butter

1 whole orange, zested

2 tablespoons brown sugar

1 tablespoon chili powder

1 large garlic clove, minced

PROCEDURE

In a bowl, combine juices, salt and pepper. Add salmon, turning to coat with marinade. Let marinate at room temperature for 20 minutes, turning the fillets once.

Heat oven to 425F. Line shallow baking pan with aluminum foil and grease with a little melted butter.

In a small dish, combine orange zest, brown sugar, chili powder and minced garlic. Rub marinated salmon with brown sugar mixture. Place in pan and drizzle with remaining melted butter. Bake for 8 to 12 minutes. Serve.

Fish A La Burgenland

INGREDIENTS

1 kilo whitefish fillet

Salt

1 tablespoon lemon juice

1/4 cup milk

1/2 cup flour

Butter

4 pieces anchovies, chopped

1 cup sour cream

1 large red pepper, julienned

1 large green pepper, julienned

PROCEDURE

Cut fish into pieces. Sprinkle with salt and lemon juice; let stand for 10 minutes. Dip in milk, then in flour. Saute both sides in butter until golden brown. Remove fish and transfer to shallow casserole. Blend in anchovies then pour sour cream. Bale in 375F preheated oven in 5 minutes. Saute peppers in butter then arrange over fish. Serve.

Baked Crabmeat In Shell

 INGREDIENTS

1.2 kilos crab meat, cleaned, meat separated from shell

2 medium size ginger, sliced

2 medium size onion, sliced

Bay leaf

1 piece lemon, sliced

350 grams garlic, chopped

20 grams garlic, chopped

4 pieces ham, sliced

420 grams mushroom

40 grams red pimiento

25 grams butter

Salt and pepper

Cheese

700 milligrams Bechamel sauce

4 eggs, beaten

Breadcrumb

PROCEDURE

Bill crab meat together with ginger, onion, bay leaf and lemon. Coarsely chop onion, garlic, ham, mushroom and pimiento. Heat pan with butter and saute chopped vegetables then add crab meat. Add salt, pepper and cheese; stir until cheese is melted. Pour in Bechamel sauce; mix well. Transfer mixture equally into crab shell, brush with eggwash and sprinkle with breadcrumbs and cheese. Put in oven and baked until golden brown.

Fried Rice With Seafood Wrapped In Lotus Leaf

INGREDIENTS
1 piece lotus leaf

50 grams sliced shrimp

50 grams fish fillet

50 grams scallop

50 grams black mushroom

20 grams asparagus

10 grams carrot

2 eggs, scrambled

50 grams corn oil

500 grams cooked rice

Salt

sugar

chicken powder

15 gms oyster sauce

PROCEDURE

Soak lotus leaf with boiled water. Slice shrimp, fish fillet, scallop, black mushroom, asparagus and carrot into cubes then blanch with boiling water. Fry egg in oil and add cooked rice. Stir for at least 2 minutes. Remove from fire and set aside.

Saute all seafood for 1 minute then add cooked rice, salt, sugar, chicken powder and oyster sauce; stir for 3 minutes. Remove lotus leaf from water and let dry. Wrap fried rice in lotus leaf and steam for 20 minutes. Remove then serve.