How To Cook Prawns Curry

Prawns Curry

Prawns Curry

Fresh Prawns

Ingredients:

1 kilo                     Large Prawns, cleaned

2 Tablespoons       Cooking oil

1 Tablespoon         Minced garlic

1 piece                   Onion, chopped

1 cup                      Chopped Tomatoes

1/2 cup                   Water

1 teaspoon              Chicken powder

2 Tablespoons        Curry powder

2 medium pieces    Red and Green bell peppers, chopped coarsely

1 piece                    Carrot, sliced into sticks

1 cup                       Potatoes, sliced into sticks or sliced eggplants

2 cups                     Thick coconut milk

2 teaspoons             Salt

1/2 teaspoon           Freshly ground black pepper

1/4 cup                   Calamansi juice or lemon juice

Procedure:

1.     Heat cooking oil and sauté garlic, onion and tomatoes.

2.     Add curry powder and cook for a minute.

3.     Add the prawns and allow to sauté for 3 minutes Add the carrots, potatoes          
        or eggplants and the water with dissolved chicken powder.

4.     Add salt and pepper and simmer until vegetables are done.

5.     Add bell peppers and coconut milk. Simmer until the sauce thickens.

6.     Add the calamansi juice or lemon juice, before turning the heat off.

7.      Serve with hot steamed rice.

8.     Share and Enjoy!  

Prawns Curry

Note: For a spicier Prawns Curry, you may add a teaspoon of chopped chilies to the dish. 

Pork Barbecue Filipino Style

Pork Barbecue Filipino Style

Pork Barbecue Filipino Style

Pork barbecue on bamboo sticks is a favorite menu item during parties and family outings or picnics. It is easy to prepare because the pork meat is sliced thinly and marinated overnight in the family's barbecue sauce composed of soy sauce, garlic, sugar, calamansi juice (our native lemon), Sprite or 7Up, and some spices like hot chillies and black pepper. 

While grilling these barbecues on sticks the assigned cook bastes them to make sure these morsels are moist and well done complete with that smokey barbecue flavor. 

When done, these delicious treats are served with a vinegar dip made simply by combining vinegar with salt, sugar and minced garlic with some chillies added, of course do it according to your taste. I prefer eating them with my favorite atchara, our native papaya relish.

I personally made these pork barbecues to make sure I get the leanest barbecue meat without losing its moistness and tenderness. 

Ingredients:

1 kilo                 pork shoulder, sliced into thin slices

2 Tablespoons  soy sauce

1/2 Tablespoon salt

2 Tablespoons  minced garlic

1 teaspoon        ground black pepper

1/2 cup             sugar

1/4 cup             calamansi juice or lemon juice

1 cup                Sprite or 7UP

1 teaspoon       chopped hot chili peppers or hot chili sauce

For Basting:

1 cup                marinade

1/4 cup             banana catsup

2 Tablespoons cooking oil 

Procedure:

Combine together in a bowl the salt, garlic, calamansi juice, black pepper, sugar, soy sauce, Sprite, hot chili peppers and the pork slices. Mix well to incorporate all the ingredients. Cover with plastic wrap and marinate the pork in the refrigerator overnight to maximize flavors, or at least do it for 5 to 6 hours.

Drain the marinated pork, reserve the marinade for basting.

Thread the pork slices in bamboo sticks to make 20 skewered pork barbecues. 

Light up the charcoal grill and cook the skewered pork slices for 5 minutes each side, basting with the reserved marinade mixed with banana catsup and cooking oil, make sure they are fully cooked.

5.  Transfer to a serving plate and serve with a vinegar dip or homemade atchara.

6.  Eat with steamed rice or as snack or appetizer.

7.  Share and enjoy! 

Pork Barbecue Filipino Style

Chicken Siomai Ni Misspressy

Chicken Siomai by Misspressy

Chicken Siomai

Ingredients:

1/2 kilo ground chicken

250 grams fresh shrimps, cleaned and deveined, chopped coarsely

2 pieces dried shiitake mushrooms, soaked, diced finely

1 cup chopped carrots

1/4 cup chopped green onions

Seasonings:

3 Tablespoons oyster sauce

1 teaspoon salt

1 Tablespoon sugar

1/2 teaspoon ground pepper

2 Tablespoons light soy sauce

1 Tablespoon sesame oil

1 Tablespoon cornstarch

1/4 cup water from soaking mushrooms

1 teaspoon baking soda

1 teaspoon chicken powder

Siomai wrappers

Dipping Sauce:

Hot Chili Sauce

Hoisin Sauce

Procedure:

In a bowl combine ground chicken meat and shrimps with all the other ingredients and seasonings.

Mix everything very well until very sticky.

Put 1 Tablespoon of filling in center of each wrapper. Gather the sides of each wrapper around the filling. squeeze center gently leaving the edges of wrapper shirred.

Line steamer tray with non-stick wax paper. Place siomai on steamer tray over boiling water and steam for 20 minutes.

After steaming remove siomai to a platter at once to prevent sticking. 

Serve with your favorite dipping sauce, soy sauce with lemon juice and chili garlic sauce, or Shiracha sauce or Hoisin sauce 

Share and Enjoy! 

Chicken Siomai by Misspressy

Chicken Siomai by Misspressy

Bangus Relleno Or Stuffed Milkfish

Bangus Relleno or Stuffed Milk Fish

Bangus Relleno (Stuffed Milkfish)

Ingredients:

3 pieces medium-sized Bangus 

6 pieces calamansi, extract the juice

1/2 cup toyo 

1/2 teaspoon ground black pepper

3 Tablespoon olive oil

1 Tablespoon minced  garlic

1 large onion, finely chopped

2 pieces large tomatoes, chopped

2 pieces large potato cut into small cubes

1 piece large carrot cut into small cubes

1 piece large red bell pepper cut into small cubes

1/2 cup raisins

1/2 cup pickle relish

2 pieces Knorr chicken cube

Salt and pepper to taste

3 pieces fresh eggs

1 1/2 cups all purpose flour plus extra for dredging

3 pieces barbecue sticks

Cooking oil for frying

Procedure:

Fresh Bangus

Bangus Relleno Ingredients

Bangus Relleno Filling

Stuffing Bangus Relleno

Stuffed Bangus Relleno Before Frying

• Clean the fish very well. Remove the scales. Make a slit at the back to open.

• Remove the intestines and the gills, cut along the big bone along the length of the fish to remove it. Wash away all the blood and dirt in running water. Scrape all the  meat from the skin, be careful not to break it and pick out all the bones using a tweezer. When the fish meat is already  boneless, chop it  finely using your cleaver and set aside. Meanwhile marinate the fish skins in 1/4 cup soy sauce, calamansi juice and ground black pepper then set aside.

• In a large frypan sauté in olive oil the garlic, onions and tomatoes. Add to the frypan the chopped deboned fish meat and cook until there are no more red fish meat visible then season with salt and pepper. Add also the potatoes, carrots, red bell pepper, raisins, pickle relish, 1/4 cup soy sauce and the Knorr chicken cubes. Continue to cook while stirring until the potatoes and other vegetables are tender. Check for seasonings and adjust taste accordingly. Remove the cooked filling from the heat and allow to cool.

• In a big bowl, transfer the cooked filling then add the beaten eggs and mix in the 1 1/2 cups flour. Combine the mixture very well to distribute all the ingredients together to bind. 

• Drain the milkfish skins from its marinade then fill up each milkfish with the prepared filling from tail to head then sew the skins together to bring the shape back to its original using a sewing needle and sewing thread. (This is the older way of preparing rellenong bangus.) The newer version is to ask your fish monger to separate the meat from the skin by using a long spatula  entering the fish from its head opening. The fish monger is usually very good at doing this and she saves you time and effort. In this newer version you have to boil the fish meat to be able to remove the bones by mashing the fish meat so you do not miss the tiny bones.

• This time you can insert barbecue sticks through the mouth of the fish towards the body. This helps to hold the fish together in handling specially in frying them. After doing that you have to dredge the fish skins with flour to ease frying them in hot oil. Fry the prepared rellenong bangus in medium hot heat until the skins are golden brown and the filling inside done. In frying my filled bangus I used the biggest pot cover I have because it is flat, deep enough to hold the frying oil and large enough to accommodate my three medium-sized bangus. 

• Can be served hot or cold with Papaya Atchara and Catsup.

Share and Enjoy!

Bangus Relleno and Papaya Atchara 

Papaya Atchara

Bangus Relleno

Pasta Puttanesca Style By Misspressy

Pasta Puttanesca By Misspressy

This version of Pasta Puttanesca is a family favorite and has always been in the family party menus. I have tweaked it a bit only by adding sliced fresh button mushrooms to replace the meat we are used to savor in the other pasta recipes.

This is my most favorite pasta dish because it is meatless, very easy to prepare and it is very yummy! I am sharing this with everyone, my meatless spaghetti recipe, even kids love it, too.

A Family Size Serving of Pasta Puttanesca

Pasta Puttanesca

Ingredients:

1 kilo Spaghetti noodles

1/2 cup Extra virgin olive oil

1 Tablespoon minced garlic

1  small bottle Capers, washed and drained

1 bottle Black olives, sliced, washed and drained

1 tin anchovy fillets

2 teaspoons crushed dried chillies

2 Tablespoons dried oregano

2 Tablespoons dried basil

4 tins Chopped tomatoes, (400 grams size)

1 tin Tomato paste, (small tin)

2 pieces Knorr chicken cubes

500 grams fresh button mushrooms, sliced (optional)

Salt and freshly ground black pepper

Parmesan cheese to serve

Procedure:

Cook spaghetti in salted boiling water until al dente.

Sauté in olive oil the garlic, capers, olives, anchovies, mushrooms, chillies and dried herbs for a few minutes.

Add the tomatoes, tomato paste and the chicken cubes, season with salt and pepper then bring to simmer and continue to cook for five minutes, until sauce has thickened. Remove from heat.

Toss the cooked spaghetti with the sauce. Correct the seasonings, adjust accordingly. Drizzle with Extra Virgin Olive oil if desired.

Serve with cheese.

Share and Enjoy!

A Serving Size of Pasta Puttanesca

Seafood Paella Filipino Style

Seafood Paella Filipino Style

Seafood Paella Filipino Style

Ingredients:

1/2 cup Virgin Olive Oil

300 grams glutinous rice

200 grams ordinary rice

Pinch saffron, soak in 2 Tablespoons hot water

1 head garlic, minced

1/2 cup chopped onions

1/2 cup chopped red tomatoes

2 Tablespoons tomato paste

1 cup red and green peppers strips

2 teaspoons paprika powder

2 cups chicken broth or plain water

1 piece Knorr chicken cube

1 Tablespoon salt

1 Tablespoon sugar

1/4 kilo big shrimps, cleaned and steamed

6 large blue crabs, cleaned and steamed

1/4 kilo squid, sliced into rings

1/2 kilo mussels, steamed and remove the half shells

1 hard boiled egg, sliced

Lemon wedges to serve

Saffron

Procedure:

Cook glutinous rice together with plain rice in your rice cooker as you would ordinary rice but less water is needed. Remember the rice will still be cooked with sauce. Fluff and set aside.

Sauté in olive oil the minced garlic, chopped onions and chopped tomatoes until mixture is mushy.

Add the tomato paste, paprika powder, Knorr chicken cube, saffron and 2 cups water. Cook until boiling while stirring. 

Add at this point the red and green peppers, all the cleaned seafoods steamed shrimps, steamed mussels, steamed crabs, mixing carefully to evenly coat them with sauce and cook further. Carefully remove some of the seafoods from the mixture and set aside for topping.

In the remaining sauce, add the cooked rice and mix to evenly color the rice with sauce. Continue cooking on medium heat stirring rice and sauce until mixture is dry and seafoods evenly distributed. 

Check for seasoning and adjust to your taste. Add some sugar to lessen the acidity of tomatoes. Turn off heat. 

Transfer Paella in a serving bowl and top with the reserved seafood. You may like to decorate it with slices of hardboiled eggs and cooked green peas.

Serve with lemon wedges or calamansi, our native lemon. 

Enjoy!

Seafood Paella 

A big bowl of Seafood Paella

A serving of Seafood Paella 

Sweet Style Filipino Spaghetti

 

Jollibee Style Spaghetti

Jollibee Style Spaghetti is a Filipino style pasta and it is every Filipino kid's favorite fast food noodle dish, of course even adults as well. The sauce is sweeter than its foreign counterparts but sweet and spicy due to the banana catsup addition and this must be the taste that is desired in this famous Filipino pasta sauce adaptation. If you do not prefer the sweet style spaghetti sauce you just omit the condensed milk and add instead equal amount of all purpose cream. Here's a close imitation of that popular spaghetti we Filipinos love, Jollibee style. 

Ingredients:

1 kilo Spaghetti Noodles ... Cook according to package direction

For the Sauce:

1 cup olive oil
1 head garlic, minced
1 cup chopped onions
1/2 kilo ground beef round
1/2 kilo ground pork
1/2 kilo Purefoods hotdog, sliced
1 big can Maling luncheon meat, cubed
1 big bottle UFC banana catsup
2 tins Hunt’s tomato sauce, 15 oz. size
1 tin Hunt’s tomato paste, 7 oz size
1 tin can Reno liver spread, big can
1 tin Carnation condensed milk, big can to sweeten the sauce
Salt and freshly ground black pepper to taste
1 Tablespoon dried oregano powder
2 Knorr beef cubes
1 box Cheddar cheese, grated

Procedure:

Sauté in olive oil the minced garlic and the chopped onions.
Add the ground meats, stir well and get them to brown a bit.

Add the sliced hotdogs and the luncheon meat, mix, stir and cook for five minutes.

Add the tomato sauce, tomato paste and the catsup. Add 3 to 4 cups water at this point and bring to a boil.

Add the Knorr beef cubes and the dried oregano. 

Allow to cook for twenty minutes, stirring frequently until sauce thickens.

Add the liver spread and the condensed milk to sweeten. Allow to cook for another five minutes.

Season with salt and pepper. Taste for seasoning and adjust accordingly.

Lastly add the grated cheddar cheese and simmer for a few more minutes until the cheese has melted.

Serve on top of your cooked spaghetti and top with more grated cheese.

Enjoy! 

Jollibee Style Spaghetti with Cheese