OYSTERS WITH GARLIC BUTTER

THE INGREDIENTS

12 pieces oysters on half shell
4 tablespoons unsalted butter
2 cloves garlic, chopped
Parsley, chopped
Pinch of salt
Pinch of pepper
Paprika
¼ cup breadcrumbs
2 tablespoons grated cheese

Preheat oven to 375 F. place oysters on baking sheet. Set aside. Melt butter in pan. Add garlic and sauté for about a minute. Add parsley, salt, pepper and paprika. Set aside. Spoon butter sauce into each individual oyster shell. Top with breadcrumbs and cheese. Bake 3 to 5 minutes until heated through and cheese has melted. Serve immediately.

SWEET AND SPICY CRAB

¼ cup vegetable oil
2 tablespoons minced garlic
1 piece ginger chili pepper, sliced
4 pieces crab, cut into quarters
¼ cup water
3 tablespoons brown sugar
¼ teaspoon pepper
½ teaspoon cayenne pepper
½ teaspoon chili powder
½ cup grated cheese

Heat oil in saucepan. Sauté garlic and chili. Add crab and stir-fry for a few minuts. Pour water, add sugar and spices. Simmer for 5 minutes or until crab is almost done. Add grated cheese and cook for for about 5 minutes more or until thick. Serve it while it is still hot.

STEAMED LAPU-LAPU WITH SOYA SAUCE

800 grams Lapu-Lapu fish, cleaned
150 grams ginger, shredded
3 cups plain water
50 grams Chinese wansoy
2 teaspoons corn oil
10 teaspoons Kikkoman soy sauce
3 teaspoons seasoning
10 teaspoons sugar
2 teaspoons sesame oil

cut slits on left and right side of the fish. Put two slices of ginger and leek on top of lapu-lapu and steam. Make Soya sauce: boil water and put Chinese wansoy. Add remaining ingredients including leek and ginger. Before serving, heat 2 tablespoons corn oil and pour on top of the fish to remove the fishy kind of smell.

STEAMED PRAWN WITH GARLIC

250 grams fresh prawn
3 tablespoons minced garlic
1 teaspoon sugar
1 tablespoon wine
1 tablespoon oil
½ teaspoon seafood powder/broth
½ teaspoon salt

Slightly cut top middle portion of the prawn with shell in 2 equal sizes. Mix all ingredients thoroughly. Steam prawn with the mix ingredients on top 4 to 5 minutes. Serve after the said minutes. This is one healthy meal for the family. It is easy to cook and nutritious too.

SPICY SHRIMP

½ lb large shrimp
½ tablespoon fat
1 piece small onion, sliced
½ cup sliced celery
1/8-cup water
1/8-teaspoon chili powder
1/8-teaspoon sugar (optional)
Dash of pepper
½ tablespoon flour
1 small can tomato
1 tablespoon diced green bell pepper

Cook shrimp in boiling salted. Drain; remove shell and dark vein. Heat pan with fat and sauté onion. Add celery, water, salt, chili powder, sugar and pepper. Cover and simmer for 15 minutes. Combine flour with small amount of tomato and bell pepper. Add onion-celery mixture and bring to a boil, stirring constantly; cook 1 minute longer. Add shrimp and cook only until heated through. Serve over hot, crisp waffles.

SIZZLING SEAFOOD

SIZZLING SEAFOOD

4 pieces small shrimps, shelled
3 pieces squid, cut into 3
4 pieces squid balls, halved
1 piece sea cucumber, chopped
4 pieces fresh fish fillet
Salt and white pepper
1-tablespoon oil
¼ cup sliced button mushrooms
1/8 cup sliced carrot
¼ teaspoon soy sauce
½ teaspoon cornstarch

Marinate first 5 ingredients in small amount of salt and white pepper. Heat wok with oil and stir-fry all ingredients except cornstarch, adding one at a time. Add little water and soy sauce, simmer, until tender. Dissolve cornstarch in small amount of water. Then pour onto the preheated sizzling plate. Serve hot.

SIZZLING SQUID

2 tbsps margarine
1 clove garlic, chopped and pressed
150 grams squid, cleaned and sliced
Juice from 2 calamansi
1 large onion, sliced
1 cup oyster sauce
Seasoning, dissolved in ½ cup water
MSG (optional)
Freshly ground black pepper
2 pieces finger chili

Heat margarine in saucepan. Sauté garlic until brown. Add squid, calamansi juice, onion, oyster sauce, seasoning, MSG, chili and black pepper. Cook until sauce is almost dry. Transfer to platter and serve hot.

NATIVE NILAGANG MANOK

1 whole chicken, sliced into serving pieces
water
1 whole onion, peeled
1 whole garlic, pierced in several directions
salt and pepper
3 pieces potato, peeled and quatered
½ head cabbage, quartered
1/8 piece squash, peeled, seeded and quartered
3 pieces kalamansi, juiced
6 tablespoons patis (fish sauce)

Place chicken pieces in casserole. Pour enough water to cover. Add whole onion, garlic, salt and pepper. Bring to boiol. Remove scum on top. Cover and simmer 20 minutes. Add potato and cabbage. Simmer another 10 minutes. Add squash, cover and simmer 10 minutes more. Serve with kalamansi-patis sauce.

HONEY-ORANGE CHICKEN

THE INGREDIENTS

2 tablespoons cornstarch
¾ tsp dry mustard
1-tablespoon teriyaki sauce
¼ cup honey
¼ cup orange juice
1 lb frozen chicken (not defrosted)
½ piece orange, thinly sliced

in bowl, combine cornstarch, mustard and teriyaki sauce. Add honey and orange juice. Mix well. Arrange chicken on microwave-safe dish. Cover with wax paper. Microwave at medium power 14 to 16 minutes or until chicken can be easily pierced with fork. Remove from oven and drain excess juice. Pour orange sauce over chicken, turning pieces to coat all sides. Continue cooking on high 2 to 3 minutes or until sauce is thick. Top with orange slices and let stand 3 to5 minutes before serving.

PEPIAN CHICKEN

1 whole chicken, cut into bite pieces
½ cup chopped onion
1 table spoons minced garlic
2 pieces large tomatoes
2 tablespoons cooked bagoong alamang
Cooking oil
2 tablespoons achuete juice
1 piece chicken bouillon
5 cups water
½ cup peanut butter
salt, pepper and MSG to taste
½ cup chopped spring onion

Boil chicken until tender. Saute onion, garlic and tomato in pan. Add chicken and bagoong in cooking oil. Simmer for 5 minutes and add achuete juice and chicken cube. Simmer 5 minutes and add 5 cups of water. Add rice powder and peanut butter. Season with salt, pepper and MSG(optional). Let to boil 20 minutes. Arrange on serving platter and springkle with spring onions on top. Spoon over steamed rice in bowl. Serve.