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How to Make Squid Balls

Ingredients:

350 g washed, minced fish meat


5 tbsps. chopped garlic
150 g minced squid meat
1 tsp MSG
1 1/2 c cornstarch
1/4 tsp. baking soda
4 tbsps. Refined sugar
1 1/2 tsp. binder
2 tbsps. salt`
iced water

Procedure:

1. Fillet fish, remove skin. Wash fillet and minced fish meat.
2. Meanwhile wash squid thoroughly. Pull out head. Remove skin of the mantle and wings.
Wash. Cut into cubes and minced or grind.
3. Mix fish meat with salt until sticky. Add other ingredients except cornstarch and binder.
4. Melt binder in iced water and alternately add to the mixture. Mix the minced squid meat.
5. Form into balls and set in lukewarm water for 20 minutes. drain.
6. Cook squid balls in shimmering water for 30 minutes.
7. Drain and cool the finished product.
8. Store in freezer.
Crumb Calamari (Deep Fried Squid Rings)

This was absolutely fantastic and easy to make. A little messy because of the crumbing but so
worth it. Yummy crispy rings!

Ingredients:
500-750 grms squid tubes, cleaned and cut into rings
1 cup all purpose flour
3 eggs
2 tbs cold water
4 cups bread crumbs
salt and pepper
oil, for deep frying
sweet and sour sauce, to serve

Method:
Cut calamari into 1 cm thick rings. Place flour, salt and pepper into a bowl. Beat eggs and water
in another bowl. Place breadcrumbs into a third bowl.
Coat calamari rings in flour, a few at a time. Dip into egg mixture then coat into breadcrumbs on
with finger tips.
Pour in oil into a deep fryer or wok. Heat over medium high heat. Cook calamari rings in batches
for 2-3 minutes, or until golden brown.
Remove calamari to a wire rack. Keep warm in oven while cooking remaining calamari.
Enjoy this dish aUKOY

1/4 kg small shrimps


1 cup flour (arina)
1 cup cornstarch
1 tsp baking powder
1 tsp salt (asin)
tsp ground pepper (paminta)
cup atsuete water

1 cup shrimp broth (katas ng hipon)


1 egg (beaten)
2 cups bean sprouts (toge)
1 cup chopped onions
2 pieces tokwa (tofu)

Strain the flour, cornstarch, baking powder, salt and pepper. Add the atsuete water, katas ng
hipon and egg. Mix well.
In a saucer, put in some toge, chopped onions, tokwa and some shrimps.
Measure cup of the mixed batter and pour into the saucer.
Heat cooking oil in a pan. Pour in the contents of the saucer into the heated oil. Fry until crispy
and golden brown.
Prepare some vinegar with crushed garlic, salt and pepper as sauce to your delectable ukoy.
s a side dish, or use it a beer match! Enjoy
SEAFOOD CHOWDER

This soup really looks yummy, don't you think so too? Why not give it a try~

kilo fresh shrimp shelled


kilo fresh squid cut into rings
1 kilo fresh mussels cleaned, boiled and shell on
kilo any fresh fish fillet, cut into cubes
bar butter
1 cup evaporated milk
cup all purpose cream
3 pcs potatoes quartered
4 pcs tomatoes quartered
2 onions minced
5 cloves garlic minced
2 cups mussels stock

2 stalks celery minced


1 tbsp dried oregano leaves
Salt and ground black pepper to taste

In a pot, melt the butter over a low heat. Saute garlic and onions for 2 to 3 minutes. Pour the
mussels stock and let it boil. Add the potatoes and tomatoes. Put in the milk and all purpose
cream. Let it boil for 3 to 5 minutes, stir occasionally. Put in the fish and simmer for another 2 to
3 minutes. Add the shrimp, squid and mussels and let simmer for a while. Add the dried oregano
and celery to add flavor. Put in salt and pepper to taste. Carefully mix all the ingredients to
blend the taste. Simmer for a while. Best serve with any toasted bread.
Share and enjoy!
CEREAL BUTTER PRAWNS - merong dagdag na sangkap
(Recipe for 2-4 persons)

Sangkap:

PARA SA CEREAL MIX


cup Nestum cereal (original flavour)
tsp salt
1 tsp sugar
1 tbsp milk powder

300 g medium size prawns (8 pieces)


trim, devein, wash, and dry thoroughly
1 tsp salt
egg, beaten
1 tbsp plain flour

vegetable oil for deep-frying


30 g unsalted butter (2 tbsp)

1 bird's eye chilli, thinly sliced


6-10 sprigs curry leaves
rinse and dry with paper towels; discard stalks to yield about 1/8 cup

Paraan:

1) Sa isang mangkok, paghaluin ang mga sangkap sa cereal mix, Nestum cereal, salt, sugar at
milk powder. Itabi.

2) Budburan ng asin ang mga sugpo. Ilubog ito sa binating itlog, i-rolyo sa arina hanggang
matakpan. I-prito na ninyo - deep fry hanggang mag golden brown. Salain at ilagay sa platong
may paper towel.

4) Sa isang kawali ilagay ang butter hanggang matunaw ito at mag light brown, ihalo ang curry
leaves at sili, igisa sa katamtamang apoy hanggang bumango (MEDIUM HEAT).

5) Hinaan ang apoy sa LOW, ilagay ang cereal mix, isang kutsa hanggang maging medyo golden
brown, ihalo ang mga prawns at haluing mabuti hanggang matakpan ng cereal mix ang sugpo
hanggang maging golden brown na talaga ang cereal. Timplahan ng naaayon sa inyong panlasa.
Serve ninyo na po!!!
SINGAPORE WOK FRIED BLACK PEPPER CRAB

Sangkap:

4 blue swimmer crabs


250 ml (1 cup) vegetable oil
35 g ( cup) black peppercorns, lightly crushed
4 garlic cloves, sliced
5 cm piece ginger, peeled, sliced
bunch spring onions, sliced
2 long red chillies, thinly sliced

60 ml ( cup) soy sauce


60 ml ( cup) oyster sauce
2 tsp caster sugar
80 g unsalted butter, chopped
125 ml ( cup) chicken stock
1 bunch coriander, leaves picked

Paraan:

1) Tanggalin ang tail flaps sa likod ng crab, (yung parte kung saan malalaman ang kasarian ng
alimasag). Linisin at tanggalin ang hasang, stomach sac etc. Patuyuin gamit ang paper towel.

2) Magpa-init ng mantika sa isang wok o malaki laking kawali o kaldero. Ilagay ang mga alimasag
mga dalawa muna (in batches), hanggang maluto at mag iba ang kulay. Hanguin at salain.

3) Magtanggal ng kalahating mantika mula sa wok (kung marami). Ilagay ang peppercorns,
garlic, ginger, kalahati ng spring onions at kalahati ng chillies. Halu-haluin ng mga 1 minute at
hanggang bumango.

4) Idagdag ang soy sauce, oyster sauce, sugar, butter at chicken stock at simmer ninyo ng mga 1
minute. Ihalo ang alimasag at simmer pa ninyo ng mga 4-5 minutes o hanggang mag reduce ang
sauce. Budburan ng natitirang spring onions, chillies at coriander leaves. Serve na po ninyo!

Minantikilyahang Sugpo sa Bawang. Para sa mga seafood lovers ay narito po ang recipe na
masarap at madaling gawin.. (",)

Sangkap:
Sugpo (may ulo o wala)
Kalamansi o limon
1 tasang mantekilya/butter
Sibuyas na mura (green onions)

1 ulo ng bawang (pinitpit at ginayat)


1/2 kutsaritang durog na paminta
Asin

Paraan ng pagluluto:
Hugasan at linising mainam ang sugpo. Budburan ito ng katamtamang asin at pigaan ng katas ng
kalamansi o limon. Hayaan ito mababad ng 15 minuto.

Mag-init ng kawali sa mahinang apoy. Ilagay at tunawin ang mantikilya. Ipritong bahagya ang
bawang hanggang sa mangamoy ito. Idagdag ang sugpo, lakasan ng konti ang apoy at igisa-gisa
ito ng 1 minuto. Idagdag ang green onion na hiniwang maninipis at ang paminta. Igisa muli at
haluin ng 1 minuto. Hinaan ang apoy, takpan at hayaan ng 2 pang minuto. Patayin ang apoy,
isilbi kasama ng hiwa-hiwang kalamansi o limon at maraming kanin. Masarap din po itong iterno
sa sukang mPan Grilled Pusit. Pinakamasarap po talaga ang ihawin ang pusit. Pero paano na
kung malakas ang ulan o tag-snow katulad sa kinalalagyan namin?? Meron pong solusyon dyan..
(",)

Sangkap:
1 o 2 malaking pusit (linisin at hugasan po itong mainam)
1/4 tasang suka
asin

Sangkap na pampahid:
2 kutsarang olive oil o kahit anong mantikang available
3 kutsarang ketsup
budburan ng konting asin at pamintang durog

Paraan ng pagluluto:
Matapos pong linisin ay maaaring hiwain ang katawan ng pusit sa kalahati at lagyan ng hiwang
pa-ekis ang loob ng katawan nito. Ito po ay magbibigay ng magandang presentation at sa pagmarinade ay kumapit ang lasa n2. Ibabad ang pusit sa suka at budburan ng asin at hayaan ito ng
30 minuto.

Initin po ang grill pan o di kaya ay kawali sa mataas na apoy at ilagay ang pusit. I-pan grill ng 2-3
minuto ang each side. Huwag pong i-over cook ang pusit dahil magiging makunat ito. Pahiran ito
ng sauce para kumapit ang manamis-namis na lasa.. masarap itong isilbi bilang pulutan o ulam
sa maraming kanin.. huwag pong kalilimutan ang side na suka at toyong may sili.. bon apettite!!
(",)ay sili.. bon apettite!! (",)

GRILLED STUFFED SQUID

Sangkap:

1 kilo medium-size squid, cleaned, heads and ink sac removed, approx. 12 pieces (set aside
heads for filling)
2 tablespoon soy sauce
2 tablespoon chili sauce
1/2 teaspoon salt
1 teaspoon sugar

FILLING O PALAMAN:

4 pieces tomatoes, chopped


2 pieces onions, chopped
1/2 cup chopped squid head
1/2 cup chopped coriander leaves
1 tablespoon chopped garlic
1/2 tablespoon chopped ginger
salt and pepper

Paraan:

1) I-marinate ang squid sa toyo, chili sauce, asin at asukal ng magdamag. Kapag ready na iluto ireserba ang marinade.

2) Paghaluin ang lahat ng sangkap para sa filling o palaman sa isang mangkok. Ipalaman o ilagay
ang filling o stuffing sa loob ng squid. Selyuhan ito gamit ng toothpick.

3) I-ihaw na ninyo ang pusit at pahiran ng marinade. Hiwain ninyo katulad ng nasa larawan.

* Maaari rin ninyo itong i-prito o deep fry. Ilubog lamang po ito sa binating it long at ilubog sa
arina bago i-prito hanggang mag golden brown.
SEAFOOD CHOWDER

This soup really looks yummy, don't you think so too? Why not give it a try~

kilo fresh shrimp shelled


kilo fresh squid cut into rings
1 kilo fresh mussels cleaned, boiled and shell on
kilo any fresh fish fillet, cut into cubes
bar butter
1 cup evaporated milk
cup all purpose cream
3 pcs potatoes quartered
4 pcs tomatoes quartered
2 onions minced
5 cloves garlic minced
2 cups mussels stock
2 stalks celery minced
1 tbsp dried oregano leaves
Salt and ground black pepper to taste

In a pot, melt the butter over a low heat. Saute garlic and onions for 2 to 3 minutes. Pour the
mussels stock and let it boil. Add the potatoes and tomatoes. Put in the milk and all purpose

cream. Let it boil for 3 to 5 minutes, stir occasionally. Put in the fish and simmer for another 2 to
3 minutes. Add the shrimp, squid and mussels and let simmer for a while. Add the dried oregano
and celery to add flavor. Put in salt and pepper to taste. Carefully mix all the ingredients to
blend the taste. Simmer for a while. Best serve with any toasted bread.
Share and enHow to cook Seafood Kare-Kare

It looks yummy and new to me. I would love to try this, I love seafoods..

Ingredients:
200 grms mussels
4 pcs crab, cut into 2
200 grms clams
200 grms squid, cut into rings
250 grms shrimps, trimmed
250 grms fish fillet (cream dory), cut into serving size
2 bundle string beans, cut into 2-inch long
2 pcs eggplant, sliced diagonally
1 bundle pechay, trimmed
1 banana heat(puso ng saging), sliced diagonally
2 cloves garlic
1 onion, chopped
3/4 cup peanut butter
5 cups seafood broth
2 tsp annatto seeds(atsuete)
salt to tatse
2 tbs cooking oil
2 tbs cornstrach, dissolved in 1/2 cup of water
salt and pepper to tatse
5 tbs bagoong guisado ( as condiment)

Instructions:
Steam fish fillet, crab ,prawns, clam and mussels until cooked.
Slice the fish in the serving sized and cut the crab in halves then set aside.
Set aside the liquid used to steam the seafood.
Heat up the oil, then put in the atsuete (annatto) seeds until the oil becomes deep red.
Remove the seeds from the oil by straining them.
Saute garlic and onions in oil until onions become translucent.
Add the broth from which you steamed the seafood with
Stir in peanut butter, salt and pepper.
Add the vegetables and simmer, don't overcook the veggies only half done.
Add clam, mussels, and prawns and simmer for another 6 minutes.
Add pechay, crab and fish fillet slices and simmer for another 3 minutes.Add the dissolve
cornstarch.Stir.
Serve with bagoong alamang guisado or shrimp paste.
Enjoy!
joy!
HALABOS NA HIPON

1/2 kg medium sized shrimps


1 tbsp salt
dash of pepper
dash of Spanish paprika
2 cups water
cooking oil for sauteing

Dipping Sauce:
2 tbsp Vinegar
1/2 tsp Salt
Siling Labuyo / Chili (optional)

HOW TO COOK HALABOS NA HIPON

In a wok, bring water to a boil.


Add salt & shrimps. Cook for 3-5 minutes.
Remove the shrimps from the water.
In a separate pan, fry the shrimps at least 2 minutes on both sides.
Add dash of pepper and Spanish paprika before turning off heat. Mix well.
Serve with dipping sauce. Enjoy!