Buffalo Shrimps

Ingredients:

Buffalo Sauce:

1/4 cup hot sauce

1/4 cup butter

1/8 teaspoon paprika

1 dash black pepper

1 dash garlic powder

Shrimp:

12 uncooked large shrimp, peeled and deveined

1 egg, beaten

1/2 cup milk

1 cup all-purpose flour

Directions:

Buffalo Sauce:

Combine ingredients in a small saucepan over medium heat until butter is mixed through.Cover, and keep warm over low heat.
Shrimp:Combine egg and milk in a small bowl.Place flour in a large zip-type bag.Coat six of the shrimp with egg mixture, then toss them in the bag of flour and shake well to coat.Leave these shrimp in the bag, and repeat the process with the remaining shrimp. Make sure they are all well coated with flour.Refrigerate about 5 minutes while the deep fryer heats up to 375 F.Deep fry for 8 to 10 minutes, until shrimp tails are dark brown.Remove, drain, and toss gently with Buffalo Sauce.

Squid Ball

1. Meat materials:

150 g - Minced squid meat
350 g - Ground fish meat

2. Mix 1:

1 1/2 T - Salt, refined
1/2 t - Phosphate
1/4 cup - Chilled water

3. Mix 2:

1/4 cup - TVP powder
1/2 t - Carageenan
1 T - Isolate
1/2 cup - Chilled water

4. Mix 3:

1/4 cup - Sugar, refined
1/2 cup - Onion, chopped finely
2 T - Garlic, chopped finely
1/2 t - MSG
1/4 t - Baking soda
1 1/2 cup - Corn starch
1/4 cup - Iced water
1 t - BF blend
1/2 t - Meaty ginisa

Green

5. Procedure:

Wash fish thoroughly. Fillet fish, wash and scrape meat.
Wash fish meat, squeeze and chop or grind in food processor.
Wash squid. Remove head and skin.
Wash and chop squid meat until fine.
Add salt to washed, minced fish and squid meat. Mix until a sticky mixture is obtained.
Add sugar and other ingredients. Add cornstarch alternately with iced water.
Add squid, mix.
Form into balls and soak in cold water for 20 minutes.
Cook squid balls in simmering water for 30 minutes. Drain.
Store in freezer until ready for use.

6. Sweet & Sour Sauce, Mix:

1/2 cup - water
1/4 cup - sugar
2 T - vinegar
1 T - cornstarch
1/2 t - salt
1 T - oil
3 T - catsup
1 pc - siling labuyo, chopped

Cook until translucent texture is obtained.

You can buy all the ingredients above at:
Ultima Entrepinoy Forum CenterNutrition Foundation of the Philippines Bldg.#107 E. Rodriguez Sr. Ave., Quezon City

Fish Ball

Meat materials:

500 g Ground fish meat

2. Mix 1:

1 1/2 T - Salt, refined
1 t - Phosphate
1/4 cup - Chilled water

3. Mix 2:

1/4 cup - TVP powder
1/2 t - Carageenan
1 T - Isolate
1/4 cup - Qualicel
3/4 cup - Chilled water

4. Mix 3:

3 T - Sugar, refined
1/4 t - MSG
1/4 t - Baking soda
2 t - White pepper
2 t - Garlic powder
1 1/2 cup - Corn starch
1/4 cup - Iced water
1 t - BF blend
1/2 t - Meaty ginisa

5. Procedure:

Add mix 1 to the ground fish meat. Mix until translucent appearance is attained.
Add mix 2. Continue mixing for 5 minutes to obtain a homogenized mixture.
Add mix 3, alternately with iced water.
Form into balls and soak in cold water for 20 minutes.
Put in simmering water.
When balls float, continue cooking for 20 minutes.
Drain and let cool before packing. Store in freezer.
Deep fat fry for 2-3 minutes.
Serve with sweet and sour sauce.

6. Sweet & Sour Sauce, Mix:

1/2 cup - water
1/4 cup - sugar
3 T - vinegar
1 T - cornstarch
1/2 t - salt
2 T - oil
3 T - catsup
1 pc - siling labuyo, chopped

Cook until translucent texture is obtained.

7. Sweet Sauce, Mix:

1/2 cup - water
1 T - soy sauce
1 T - brown sugar
1/2 t - MSG
2 t - garlic powder

Cook until translucent texture is obtained.

You can buy all the ingredients above at:
Ultima Entrepinoy Forum CenterNutrition Foundation of the Philippines
Bldg.#107 E. Rodriguez Sr. Ave., Quezon City

Shrimp Ukoy

Ingredients
1 cup flour
1 egg
1 clove garlic minced
1 tsp. salt
2 cups mung bean (mungo) sprouts
1 tsp. baking powder
1 2/3 cups shrimp juice (do this by taking the heads out and crushing it in 1 2/3 cups water)
2 green onions
12 shrimp

Directions:

Mix flour, egg, shrimp juice, baking powder, garlic and salt. Blanch the mung bean sprouts and shrimp. Finely cut green onions and mix all ingredients together. Heat oil for frying. When oil is hot enough, take the mixture and fry it in the shape of pancakes. The ukoy will be done when the outside is brown and crispy. Serve with a sauce made with vinegar, salt, pepper and garlic.

Squid Calamares

Ingredients :

1 kilo of large squids
2-3 c. of flour
salt (herbed, preferably)
pepper
2-3 c. of vegetable cooking oil

Cooking procedure :

Clean the squids. Pull out the tentacles with the intestines, ink sac, etc. Feel inside the cavity and locate the spine. Pull it out. Peel off the skin. Cut off the intestines from the tentacles. Wash well and rinse. Cut the squids’ bodies into rings about one-fourth inch thick. Lay the rings, and the tentacles, on a plate covered with several layers of absorbent paper towels. Sprinkle with salt and pepper. Cover and let sit in the fridge for about 15 minutes.

Some cooks prefer to season the flour instead of the squids. We prefer to season the squids. They taste better.

Heat the cooking oil in a frying pan.

Place about a cup of flour in a resealable plastic bag. Add about a third of the squid rings and tentacles and shake well. Pour the contents of the bag into a plate or bowl. Test the temperature of the cooking oil by dropping a squid ring into the frying pan. If it sinks and takes too long to brown, the oil isn’t hot enough. If it browns in 2-3 seconds, the oil is too hot. Ideally, the squid should cook in 30-40 seconds with the flour coating turning crisp.

Cook only a few pieces at a time, shaking off the excess flour before putting them into the oil. As the pieces brown, lift them off the oil with a slotted spoon and drain on absorbent paper towels. Do not overcook the squids or they will turn tough as rubber. When the first batch is done, put more flour into the resealable plastic bag and repeat until all the squids are cooked.

There are a lot of dipping sauces that can go with your calamares. Personally, I prefer sour cream with lots of finely minced garlic stirred in.

Baked Mussels With Cheese

1 kilo fresh large tahongs

1/2 cup butter or margarine

5 cloves garlic, minced

1/2 cup grated cheese

1/2 cup bread crumbs

Place tahong on a pan (no water), cover and cook over moderate heat. When shells open up, drain. Remove top shell.Melt butter, add minced garlic. Stir for 3 minutes. Brush each tahong meat with butter-garlic mixture, top with grated cheese and cover with bread crumbs.Arrange tahong on a baking sheet. Bake in pre-heated oven with a low heat (250F). Bake for 10 - 15 minutes.

Paksiw Na Bangus

3 medium bangus (clean, scaled & halved)
2 small eggplants
1 small ginger (crushed)
4 pieces long green pepper
2 cups vinegar
1 cup water
1 teaspoon patis (fish sauce)

1. In a casserole, arrange vegetables at the bottom.
2. Add in bangus, long green pepper and ginger.
3. Pour in vinegar and bring to a boil.
4. Lower the heat and pour in water.

Pansit Malabon

1/2 kilo miki (white, thick & round noodles)

2/3 cup coarsely pounded sitsaron baboy

2/3 cup flaked fish meat (tinapa)

1/2 kilo pork fat (cubed)

1/4 kilo fresh shrimps (cooked, shelled)

1/4 kilo fresh squid (adobo)

1/2 kilo talaba (adobo)

2 eggs hard boiled

5-6 cloves garlic minced

3 tbsp. atchuete seeds

salt to taste

Boil water with a little salt. Drop miki. Cook until tender. Drain. Set aside.

Soak atchuete seeds in 1/2 cup water. Extract color. Add colored water to cubed pork fat, cook until water dries. Stir until oil comes out and pork becomes sitsaron.

Set aside sitsaron. Saute garlic in atchuete oil. Transfer oil with garlic in a small bowl. Set aside. Put cooked noodles on a plate. Sprinkle fried garlic with oil and arrange all ingredients on top of noodles. garnish with slices of cooked egg. Serve with puto or camachile cookies.

Sauce: patis and calamansi juice.

Buttered Shrimps

Ingredients:

1 k large shrimps
1/2 c butter
1 head garlic, chopped
1/4 c sugar
salt and pepper to taste

Procedure:

Melt the butter in a saucepan. Saute the garlic in the butter. Make sure not to burn the garlic.
Set aside half of the garlic for garnishing.

Add the sugar and cook for 2 minutes. Add the shrimp and cook until done. Season with salt and pepper. Sprinkle with the remaining garlic. Serve hot with garlic rice.

Tempura

Serves 4

TEMPURA BATTER:

1 egg
1 cup ice water
1 cup all purpose flour, sifted

Preparing Egg Mixture:
Beat an egg in a bowl. Add ice water in the bowl. Be sure to use very cold water. Add sifted flour in the bowl and mix lightly. Be careful not to overmix the batter.

*Use ice water for the batter. This is really important to prevent the batter from absorbing too much oil. Do Not Overmix!*

Step-By-Step Procedure

Remove heads and shells from shrimps without removing tails. Devein the shrimps.
Make two or three incisions in the stomach sides of the shrimps.

Lightly press the back of shrimps by fingers.

Using a knife, remove the dirt from the tails of shrimps.

Dry shrimps on paper towels.

Mix eggs and ice water in a bowl.
(Add ice cubes in the bowl to minimize oil absorption)

Add flour in the egg mixture. Lightly mix the batter (Do Not OverMix.

Flour shrimps.Heat vegetable oil to 340F degree in a deep pan.

*To check the temperature of the oil, drop a little tempura batter into the oil. If the batter comes up right away instead of sinking to the bottom of the pan, it's about 360F (temp in cooking shrimp tempura). If the batter goes halfway to the bottom and comes up, it's about 340F (temp in cooking vegetable tempura. If you are frying both seafood and vegetables, fry vegetables first. Then, fry seafood.

Pick the tail of shrimp and dip shrimp in the tempura batter. Immediately fry the shrimp until crisp. Serve tempura shrimp right away with tempura dipping sauce.

TEMPURA SAUCE:

1 bouillon cubes
1 c hot water
3 tbsp soy sauce
2 tbsp sugar
2 tsp grated fresh ginger
3 tbsp grated radish

Prepare stock, drop bouillon cubes in water in a small saucepan and boil. Add soy sauce, sugar, and ginger; stir in grated radish.

*I remember before, during our cooking class we used 1c of apple juice instead of bouillon stock. no sugar(since apple juice is already sweet) just kikkoman soy sauce and grated radish... I have no exact measurement for this but it did taste good.