Recipes

Walk around town and I can see tons of success! :-)

 

Hi. I'm not sure where I should post this query, but seeing you're all into cooking, maybe you'd know where I can purchase a piece of truffle (the fungus, not the chocolate).

Thanks!

 

hey onmyway...
what's the name of that bread shop?

thxs... norm : ))~

 

Filipino Gambas (Spicy Shrimp)
First time she tried this, comments below:
Recipe
Shrimp Gambas Ingredients:
• 3/4 kilo shrimp, peeled and deveined
• 2 tablespoons garlic, minced
• 1/4 cup lemon juice
• 1/2 cup green chili, sliced diagonally (optional)
• 1 cup red bell pepper, chopped
• 1/4 cup cooking oil or olive oil
• 1 medium-sized onion, quartered
• 2 tablespoons white wine or cooking rice wine
• 1/4 cup tomato sauce
• 2 tablespoons chili sauce
• Salt and pepper to taste
*She added mushrooms and cherry tomatoes, for our taste

Shrimp Gambas Cooking Instructions:
• Combine shrimp and lemon juice then marinade for 30 minutes.
• Pour cooking oil in a hot frying pan.
• Put the garlic and cook until the color turns light brown.
• Add the onions and red bell pepper then cook until the texture softens.
• Add shrimps and cook for 2 minutes.
• Add the white wine or cooking rice wine, salt, and pepper then cook for another minute.
• Add the tomato sauce and stir. Cook for 2 minutes.
• Put-in the hot sauce and simmer for 30 seconds. Turn off the heat and set-aside.
• Top with sliced green chilies and serve. (optional)
• Served hot with Garlic Rice. We like plain steam rice)

First, for starters we bought the frozen fatty salmon sashimi packet Robinson's and their sushi soy and their wasabe. This was too fatty, chewy, and not nearly as good as frozen fresh salmon from MKK Industries across from Citi Hardware.

The Gambas came out ok except we made the mistake of making it from Robinson's frozen small shrimp instead of buying the fresh large shrimp (600p kilo). She added a little too much hot sauce thinking maybe the brand we bought wasn't spicy enough and added a little too much lemon juice so it came out rather sour. We will make those adjustments. We will also go to Casablanca and taste their Gambas, our favorite, to try and capture the tasty flavor. All in all, little pg wife doing great and fearless cooking for us.
Tomorrow, we will make a seafood soup or seafood stew with fresh fish, shrimp, mussels, crab (if the have some left), with veggies we like in a semi-spicy tomato sauce. We will probably add potatoes (I'm Irish) to make it more of a stew.

 

Norm, in Hypermart there's a breadworth. I think there's one in Lee Plaza as well. But at hypermart I get in fresh out of the oven....

 

Pat, The au gratin potato's also look great, any tricks and what cheese do you use?
Ron

 

Jalfrezi Curry anyone??



Served with Brown Rice

 

Tonight was baked tuna steaks and friend kang kong.

On top of my tuna steaks is a "fish salsa" that I make fresh. It's onions, garlic and tomatoes sauteed in little bit of extra virgin olive oil. Right at the end i put in one dallop of 50% fruit Jelly and some balsamic vinegar. Give it a few stirs to mix it all and put it over the fish. It's a little sweet and what flavor!

 

We made our Seafood Stew tonight, no pictures because it wouldn't do the dish justice.


PatO SEAFOOD STEW RECIPE
INGREDIENTS
• 6 Tbsp olive oil
• 4 bay leaves
• 4 medium Bagio fresh tomatoes
• 4 boiled medium size potatoes
• 2 cups tomato sauce
• 2/3 cup dry white wine
• 2 chopped cloves garlic
• 1 chopped medium onion
• 2 sliced green and red peppers
• 1 ½ chopped red chilis
• 1 fresh lemon juice squeezed
• Dash Salt and pepper
• 1 cup fresh mussels
• ¼ kilo leftover steamed in soy and ginger Lapu Lapu leftover (see below)
• 1/8 kilo leftover grilled Lapu Lapu fillet (see below)
• 1 leftover extra large prawn (see below)
• 1 cup fresh medium size shrimp
METHOD
1 Heat olive oil in heavy large pot or Dutch oven over medium-high heat. Add chopped onion, garlic, and red chilis and sauté 2 minutes.
2. Add tomatoes, tomato sauce, lemon juice, bay leaves, and white wine and cook 4 minutes longer.
3. Add potatoes and red and green peppers and salt and pepper and simmer for 2 min.
4. Add fish, prawn, shrimp, and mussels and simmer for 10 minutes.
Served with my favorite white wine, Brundlmayer Riesling from Casablanca.
Serves 4.
Note: I knew I wanted to make this but didn’t yet know how to properly cook fish so went to our favorite seafood restaurant and ordered extra Lapu Lapu (personal favorite) and prawns to take out for the stew.
The two of us only ate half so I added my takeout Arrabiata pasta from my favorite blvd restaurant to the leftover stew, will let it sit with the stew sauce all night and ready for another gourmet meal tomorrow night.

 

that sounds great PatO!! I do love some seafood stew....