Baked Squid with Stuffing

Ingredients:


Squid 1kl (medium size, about 7 pcs)
Tomato 4 pcs chopped (medium size)
Red onion 5 pcs chopped (medium size)
Chorizo de Bilbao 1 pc chopped
Cheese 7 slices
Brown sugar 1tbsp
Banana Ketsup 1 tbsp
Butter 1 tbsp
Cooking oil 2 tbsp
Aluminum foil


Prodecure;


Clean Squid Thoroughly, do not separate head from body, set aside to drain water
Combine tomato, onion, chorizo, mix well 
Put 1tbsp mix stuffing inside squid, then a slice of cheese, then another 1 tbsp of mix stuffing
Lock head with the body using a toothpick to prevent stuffing from getting out
Place squid in a foil, brush basting sauce then seal it tightly. Prick some holes at the bottom of the foil and place  it in a baking pan making sure it's not touching the bottom of the pan to allow liquid to drain from the inside of the foil.
Pre-heat oven at 350 degrees, then place squid inside and bake for 15 minutes
Remove foil cover, brush generously with basting sauce then bake for another 3 minutes without cover
(Combine Sugar, butter, ketsup and cooking oil for basting)
Slice the squid with a sharp knife and serve immediately.
Enjoy......

Sweet and spicy crabs

Ingredients;
Crabs 500g (medium size)
Leeks 2 stalks, sliced
Red chili 5 pcs, sliced
Cooking oil 1/4 cup
Butter 4 tbsp
Brown sugar 2 tbsp




Procedure;
Heat cooking oil in a wok
Add butter, sugar and chilies, stir well
Put in crabs, stir to coat them evenly with the sauce
Cover and lower heat for about 2 minutes, stirring occasionally
Combine leeks, mix well then serve
Enjoy......

Salmon belly in sweet and sour sauce

Ingredients;
Salmon belly 500g (cut into strips)
Tomatoes 2 medium size (sliced)
Green chili 1pc sliced
Brown sugar 4 tbsp 
Vinegar 2 tbsp
Banana catsup 2 tbsp
Water 2 cups
Cornstarch 1 tbsp diluted in 1/4 cup water
Cooking oil for deep frying
salt and pepper to taste


For batter;
Iced cold water 1 cup
All purpose flour 1/4 cup


Procedure;
Prepare batter mixing it well until lumps disappear
Dip salmon belly strips then deep fry until it turns golden brown, set aside
In a saucepan, combine water, brown sugar, vinegar, catsup, salt and pepper, bring to a boil
Add tomatoes and chili, then cornstarch solution to thickens the sauce
Pour sauce over deep fried salmon belly
Enjoy.....

SWEET AND SPICY OCTOPUS

Ingredients;
Octopus 500g (medium size) cut into 1/2 inch
Garlic 3 cloves, crushed
Red onion 1pc, diced
Ginger 3 slices
Red chilli (labuyo) 3pcs chopped
Leeks 1 stalk, cut into 1/2 inch
Water 1 cup
Tomato sauce 2 tbsp
Brown sugar 2 tbsp
Cooking oil 2 tbsp
Butter 1tbsp
Salt and pepper to taste




Procedure;
Saute onion, ginger and garlic in cooking oil (high fire)
Add octopus, stirring lightly for about 1 minute
Add water, let boil and simmer for 20 minutes
When water is almost gone, add tomato sauce, stir
Then add brown sugar, butter and red chilli, mix well
Add leeks, salt and pepper to taste
Remove from heat and serve.....






                 

Crabs in Coconut milk

Ingredients:
Crabs 1kl (medium size) washed thoroughly
Coconut milk 2 cups
Shrimp paste (cooked) 1 tbsp
Ginger 4 slices
Onion 1pc sliced
Garlic 5 cloves minced
Tomato 1pc diced
Brown sugar 1 tbsp
Salt and Pepper to taste



Procedures;
Saute onion, garlic, ginger and tomato. (in that order)
Add shrimp paste, stir for about 1 minute
Then pour in coconut milk, let boil
Add sugar, salt and pepper
Add crabs, let boil for another 2 minutes
(Optional) At this point you may add vegetables
like squash, string beans, eggplant, bitter gourd
Stir lightly and let boil for another 1 minute

Serve with white rice......Enjoy.....

Seafood in Cream of Mushroom

Ingredients;

Crabs 200g medium sizes

Shrimp 200g medium sizes

Squid 200g sliced

Mussels 200g medium sizes

Cream of Musroom 1 can 250g

Celery 2 stalks chopped

Onion 2 pcs diced

Garlic 1 4 cloves minced

Ginger 2 slices

Butter 2 tbsp

Knorr Shrimp cubes 1 cube

Salt and Pepper to taste

Procedures;

Sautee onion, garlic and ginger

Add cream of mushroom and knorr cube, bring to a boil

Add Squid, crabs and shrimps, simmer for 1 minute

Then put in the mussels, stir lightly and simmer for another 1 minute

Add salt and pepper then butter and celery

Serve hot.......enjoy........

Pancit Miki Bihon

Ingredients:


Bihon 500g
Canton 200g
Shrimp 200g shelled and deveined
Chorizo de bilbao 2pcs sliced
Carrots 1 pc (medium) sliced
Cabbage 100g chopped
Leeks 100g sectioned
Soy sauce 1 cup
Fish sauce 1/4 cup
Pepper 1/2 tbsp
Sugar 1 tbsp
Water 1liter
Cooking oil 
Chicken cubes 2pcs
Onion 2pcs diced
Garlic 1 head crushed






Procedure;


Submerge bihon in water until it loosen, set aside
Saute onion, garlic, chorizo in oil
Add carrots and cabbage, stir fry then set aside
Boil water, add shrimp, soy sauce, fish sauce, pepper, chicken cubes, sugar
Then add canton, after 1  minute add drained bihon, stir
Add saute vegetables and leeks and mix well
Serve hot.....