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Filipino Cuisine

Since the Philippines, Throughout its history has been touched by foreign influences such as Malayan, Chinese, Japanese, Spanish and American, you will find Filipino dishes diverse in the taste yet assimilated and distinctly native.Philippine Cuisine has a unique personality that is intriguing and surprising but pleasant to the plate.

While learning and experimenting with Filipino Cuisine, I found that the main dishes fall into four major categories. Firsts, there are sauteed recipes (guisado), where garlic and onions are the basic ingredients sauteed in a little vegetable oil. There are some certain dishes that include tomatoes as a necessary ingredient. To these are added any kind of meat, seafood , vegetable and seasonings to obtain healthy dishes. Second, the stewed recipies that include adobo that calls for vinegar,garlic and seasonings as the base for Native Filipino stews. Meat stews that are gently simmered in tomato sauce also fall into these categories. Third, there are the pan-fried recipes (pinirito) that the use special marinades or just salt and pepper as seasonings in any type of meat, poultry or seafood. The cooking is done in a skillet with little or just enough vegetable oil. Fourth, the soup or boiled recipes (nilaga), wich are served as main dishes include generous amounts of meat, poultry or sea food simmered gently in water with onions and vegetables. These are usually flavored with fish sauce and seasonings. A variation is the addition of garlic and ginger to obtain a special taste. This category also includes the pleasantly tart or sour soups (sinigang), flavored with lemon juice or tamarind.

Happy Cooking!

Sunday, September 5, 2010

Mixed Seafood with Oyster Sauce Recipe

Estimated cooking time: 30 minutes












Seafood with Oyster Sauce Ingredients:

1 kilo of seafood (any one or a combination of crabs, prawns, squid, clams, mussels and any seafood)
1 large onion, diced
spring onions (cut 1 inch long)
1 thumb sized ginger, sliced into strips
1/2 teaspoon of sugar or monosodium glutamate
1/3 cup of oyster sauce
2 pieces green finger pepper (sili pag sigang) chopped
3 table spoons of cooking oil or olive oil
1/3 cup water
Salt and pepper to taste


Cooking Instructions:

Cut crabs into 2 or 4 if very big

Steam crabs and prawns for 5 minutes

Clean squid and cut into 1 inch long sections

On a big wok, sauté garlic until golden brown, then add ginger and onions, sauté for a minute more

Add water and bring to a boil

Add squid, clams, mussels and other uncooked seafood.

Boil for 5 minutes

Add crabs and shrimp

Add the oyster sauce

Salt and pepper to taste

Sprinkle the sugar or monosodium glutamate (vetsin)

Add the long green chili

Mix well and bring to a boil

Simmer for 3 minutes

Serve hot with steamed rice

Seafood with Oyster Sauce Cooking Tips:

Add the long green chili earlier if you prefer your mixed seafood with oyster sauce hot.

The above recipe can be used for just one type of seafood like crabs only or a combination of many including fish.

Posted by Eggie at 1:27 AM  

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