INGREDIENTS:

• 1 fresh tuna, cut into big cubes
• lemon or calamansi juice
• prawns, shelled and deveined
• paprika (optional)
• large onions, quartered
• large tomatoes, quartered
• salt and pepper to taste
• cooking oil (for brushing)

HOW TO COOK:

1. Marinate fresh tuna chunks and prawns with salt, pepper and lemon or calamansi juice.
2. Add a dash of paprika if desired.
3. Skewer into barbecue sticks alternately with tomatoes and onions.
4. Brush with oil and grill until desired doneness is achieved.
5. Baste regularly with the marinade while grilling.

SOURCE: panlasangpinoymeatrecipes.com
IMAGE: whatsfordinner.co.za

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INGREDIENTS:

• 1 1/2 lbs mussels (cleaned)
• 1 thumb size ginger root cut into strips
• 4 cloves garlic (minced)
• 1 medium onion (sliced)
• 2 medium sayote / chayote ( cut into bite size)
• 1/2 – 1 cup pepper leaves or spinach
• 2 Tbsp Fish Sauce (Patis)
• 6 cups water
• 2 tbsp cooking oil
• salt to taste

HOW TO COOK:

1. In a wok or deep pan, saute the garlic, onion & ginger in cooking oil.
2. Add the mussels and cook for few minutes. Add patis.
3. Pour-in water and bring to a boil.  Cook for 5 minutes.
4. Add the sayote/chayote. Continue simmering until sayote/chayote is tender.
5. Add pepper leaves and salt to taste.
6. Remove from heat. Serve hot. Enjoy!

SOURCE: pinoycookingrecipes.com
IMAGE: pulutanrecipes.com

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INGREDIENTS:

• 200 grams mussels
• 4 pcs crab, cut into 2
• 200 grams clams
• 200 grams squid, cut into rings
• 250 grams shrimps,trimmed
• 250 grams fish fillet (cream dory), cut into serving size
• 2 bundle of string beans, cut into 2-inch long
• 2 pcs eggplant, sliced diagonally
• 1 bundle of pechay, trimmed
• 1 banana heart (puso ng saging), sliced diagonally
• 2 cloves garlic
• 1 onion, chopped
• 3/4 cup peanut butter
• 5 cups seafood broth
• 2 tsp annatto seeds (atsuete)
• salt, to taste
• 2 tbsp cooking oil
• 2 tbsp cornstarch, dissolved in 1/2 cup of water
• salt and pepper to taste
• 5 tbsp bagoong guisado (as condiment)

HOW TO COOK:

• Steam fish fillet, crab, prawns, clam and mussels until cooked.
• Slice the fish fillet in to serving sized and cut the crab in halves then set aside.
• Set aside the liquid used to steam the seafood.
• Heat up the oil, then put in the atsuete(annatto) seeds until the oil becomes deep red.
• Remove the seeds from the oil by straining them.
• Sauté garlic and onions in oil until onions become translucent.
• Add the broth from which you steamed the seafood with.
• Stir in the peanut butter, salt and pepper.
• Add the vegetables and simmer, don’t overcook the veggies only half-done.
• Add clam, mussels and prawns and simmer for another 6 minutes.
• Add pechay, crab and fish fillet slices and simmer for another 3 minutes.
• Serve with  bagoong alamang guisado or shrimp paste.

SOURCE: pinoyrecipe.net
IMAGE: delmonte.ph

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INGREDIENTS:

• 1 1/2 lbs Shrimps
• 2 tbsp salt
• 4 cups water
• cooking oil for sauteing

For the Dipping Sauce:

• 2 tbsp Vinegar
• 1/2 tsp Salt
• Siling Labuyo / Chili (optional)

HOW TO COOK:

1. In a wok, bring water to a boil.
2. Add salt & shrimps. Cook for 3-5 minutes.
3. Remove the shrimps from the water.
4. In a separate pan, fry the shrimps at least 2 minutes on both sides.
5. Serve with dipping sauce. Enjoy!

SOURCE: pinoycookingrecipes.com
IMAGE: magluto.com

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INGREDIENTS:

• 2 lbs. fresh shrimp with head, washed
• ½ teaspoon sea salt
• ¾ cup lemon soda (7-Up or Sprite)

HOW TO COOK:

1. Heat a wide pan or wok.
2. Once the pot is hot, put-in the shrimp. Gently toss every few seconds.
3. Add the salt. Continue to toss for 1 minute.
4. Pour-in the lemon soda; stir and continue to cook until the liquid evaporates.

SOURCE: panlasangpinoy.com
IMAGE: pinoyfoodtaste.com

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INGREDIENTS:

• 2-3 large crabs, steamed
• 1 cup butter
• 1 head garlic, minced
• parsley, chopped
• 1/2 tbsp crushed red pepper
• salt to taste

HOW TO COOK:

1. Steam the crabs. Set aside.
2. Melt the butter in a large skillet over medium heat.
3. Cook the garlic in the butter until translucent.
4. Stir in the parsley, salt, and pepper.
5. Continue to heat mixture until bubbling. Add the crabs.
6. Toss to coat.
7. Allow to simmer in the butter mixture until completely heated, 8-10 minutes.

SOURCE: pinoycookingrecipes.com
IMAGE: charlestoncitypaper.com

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INGREDIENTS:

• 1 kl. squid (sliced/washed and drained)
• 3 med.sized eggplant-sliced (this is optional)
• 1 cup coconut milk
• 1 red onion (chopped)
• 3 cloves garlic (minced)
• bay leaf
• green chili pepper
• ground black pepper
• fish sauce
• 2 tsp vegetable oil
• 3 tbsp calamansi juice

HOW TO COOK:

1. Saute onion and garlic in oil.
2. Add the squid. Add calamansi juice. Stir fry for about 2 minutes.
3. Add the coconut milk and the rest of the ingredients.
4. Add fish sauce and black pepper to taste.
5. Simmer for about 8-10 mins.

SOURCE: pinoykitchenette.blogspot.com
IMAGE: iskandals.com

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INGREDIENTS:

• Pasta – 1/2 pound, (about 2 1/2 Cups)
• Reserved pasta water – 1/3 Cup
• Belize Shrimp or medium sized shrimps – 14-15, cleaned and deveined
• Garlic – 1 tbsp, minced
• Cilantro – 2 tbsp, finely chopped tightly packed
• Lemon juice – a quick squeeze or two
• Chili Flakes – 1/2 tsp (or more)
• Oil – 1/2 tbsp
• Pepper – 1/4, freshly cracked
• Salt to taste + a generous amount for the pasta water

HOW TO COOK:

1. Cook the pasta as per package instruction. Do not forget to season the pasta water with salt. Drain (reserve 1/3 Cup pasta water) and keep aside.
2. While the pasta cooks, heat oil in a pan and fry the garlic in it till fragrant. Add the shrimps and cook till they turn pink on both the sides.
3. It is very easy to overcook shrimp, so do not keep the pan unattended or cook the shrimps for too long. Once the shrimps turn pink, season with salt and pepper.
4. Add the reserved pasta water and and the cilantro immediately. Let it stay on heat for half a minute more and then pour it over the cooked pasta.
5. Sprinkle the chili flakes and give it a good toss.

SOURCE: cocoawind.blogspot.com
IMAGE: kraftfoods.com

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INGREDIENTS:

• 2 tbsp olive oil
• 2 cloves garlic
• 1 small red onions
• 1 thumb size ginger crushed and sliced
• 2 pc tomatoes (diced)
• 1 cup water
• 1 kg mussels (cleaned & rubbed)
•  pepper to taste
• 1 tbsp fish sauce
• 3 green chillies
• some greens such as kangkong or chillies leaves

HOW TO COOK:

1. Heat sauce pan with olive oil, saute garlic, onion, ginger & tomatoes for 2-3 mins.
2. Add mussels and cover with a lid and simmer for 3-5 mins or until they are opened.
3. Add water, seasoned with salt & pepper, chillies and some greens.

SOURCE: masarapdin.wordpress.com
IMAGE: lutongpinas.com

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INGREDIENTS:

• 3 large dungeness crabs, steamed
• 2 cans coconut milk
• 1 big jalapeno, chopped
• 5 pieces red chili, chopped
• 1 ginger, sliced thinly
• 1 medium onion, chopped
• 1 tsp garlic, minced
• 1/2 tsp salt
• cooking oil

HOW TO COOK:

1.  In a wok saute onion, garlic and ginger.
2.  Add the red chili and jalapeno.
3. Then add the coconut milk. Bring to a boil.
4.  Add salt to taste.
5.  Cut the crabs in halves. Put the crabs in the wok.
6.  Scoop sauce from the wok and pour on the crab. Simmer for 5-10 minutes.
7.  Serve hot with steamed rice.

SOURCE: magluto.com
IMAGE: marketmanila.com

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