Calamari with Tartar Sauce

Bar Chow! Everyone loves calamari

Steamed Mussels with Beer

My version of the Mussel dish I had at Belgian Beer Cafe at Sydney, Australia.

Chicken and Shrimp chao fan

Ingredients:

200 grams     left over rice, left in the chiller to air dry

50 grams        thigh meat chicken, ½ inch cube

50 grams        shrimp, chopped

20 grams        carrots, diced

20 grams        onions, chopped

5 grams          garlic, grated

20 grams        green onions, chopped

2 pcs               eggs, cooked scrambled and chopped

20 grams        pechay baguio, shredded

25 grams        green peas

20 ml              soy sauce

to taste           salt

to taste           pepper

to taste           sugar

20 ml              chicken stock

Procedure:

Spicy Seaside Prawns

Ingredients:

500 g                        Large Prawns

100 g                        Butter (Unsalted)

1 tsp                         LKK Minced Garlic

1 tbsp                      LKK Premium Oyster Sauce

1 tbsp                      Seasoned Soy Sauce for Seafood

1 tbsp                      Ginger (Shredded)

¼ cup                       Onion Leeks

50 ml                       Soup Base for Seafood Hot Pot, Dilluted

1 tsp                         LKK Chili Garlic

1 tsp                         LKK Guilin Chili

To Taste                 Salt and Pepper

Drizzle                     Sesame Oil

Procedure:

Salmon Wellington

Ingredients:

500 g                        Salmon Fillet (Cleaned)

1 sheet                       Puff Pastry (Pre-made)

200 g                        Onion leeks

50 g                           Picnic Bacon (Diced)

1 g                              Cardamom Seeds

50 g                           Butter (Unsalted)

To Taste                 Salt and pepper

Egg Wash:

1 pc.                         Egg

3 pcs.                       Egg yolks

1 tsp.                       Water

pinch                       Salt

pinch                       Sugar

Sauce:

100 ml                    White Wine

20 g                           Shallots

10 g                           Garlic

sprig                         Thyme

To Taste                 Salt and Pepper

150 g                        Butter (Unsalted)

Procedure:

Pinangat my version: Slow cooked crab meat in coconut cream and Taro leaves

Discovered this dish in Bicol soooo Good!

Drunken crispy prawns with spiced mayonnaise

We love fresh prawns! Especially the ones from Jumbo, the salted egg prawns. This is one of the variations I did. Hope you try it and enjoy!

Fish Sugba with a Twist

Sugba is another term for grilled this originates from the visayas region of our lovely archipelago. Whole bone-in fish can be a turn off to some people but to us pinoys we love it! So the key to this dish is fresh, fresh, fresh… I will be using bangus but you can use any whole white fish you like. East coast I love using sea bream and west coast rock cod baby! but I am sure you can find boneless bangus from sarangani bay and you can use that. it should be in the frozen section of the market.

Baked Lapu Lapu with Poached Egg Benedict

Enjoy this recipe!

Seaside Crab in Special Chili Sauce

Who does not love Chili Crabs? Aside from those who are allergic to them. Here is my take to a simple dish that would surely make your day!