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.