One of my favorite seashells are clams, make a soup and the gingery taste of it taste so good. But before you can enjoy eating clams, you must thoroughly clean it first to remove the grain of sand.
Okay! This food makes me really hungry right now. In english, inihaw is grilled, talong is eggplant but I really don't know what Tilapya in english is. All I know it is a fish from a pond. But if my readers knows it, kindly leave a comment.
This dish is very simple to do, there's no special recipe to do this. All you need is charcoal and barbecue grill. And of course the following:
* Tilapya
* Eggplant or Talong
* salt to taste
* Tong to flip the fish and Eggplant
Here is another way of cooking Tahong or Mussels.
Ingredients and cooking procedure after the jump.
Ingredients:
* 1 kilo of tahongm shelled
* 6 tbsp. of vinegar
* 7 cloves of garlic, crushed
* 2 tbsp. of salt
* corn oil
Cooking procedure:
1. Boil tahong in vinegar and a small amount of water.
2. Add salt and crushed garlic.
3. As soon as the liquid dries out, add cooking oil.
4. Cook for 5 minutes and remove from fire.
Any comments and suggestions are welcome.
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Ingredients and cooking procedure after the jump.
Ingredients:
* 3 kilos of large shrimps
* 4 cups of Gin
* 4 cups of Flour
* Salt and pepper to taste
* Cooking Oil
Cooking procedure:
1. Wash the shrimps twice to remove impurities and allow to stand for at least 30 minutes.
2. Place the shrimps in a bowl and add the gin.
3. Prepare the batter by mixing flour with some water and gin. Mixe well.
4. Add the batter to the shrimps and mix well until the shrimps are well coated.
5. Heat oil in a skillet and deep-fry the shrimp.
Isn't that easy? This recipe is like Camaron Rebosado just remove the shrimps shell and don't add gin.
Any comments and suggestions are welcome.
If you'd like a certain Filipino recipe, please drop a comment and I'll be glad to post it!
And if you find this recipe interesting, please register to our feeds! Click here!
Last night I prepared Sizzling Squid (Pusit) Sisig for the first time and it was so delicious. It was messy and time consuming to prepare but it's worth it. And I'd like to share it with you Pinoy Food Lovers.
Ingredients and Procedure after the jump.
Ingredients:
- I kilo of Squid
- Ginger
- 2 Big Onions
- Chilli Peppers red or green
- Salt and Pepper
- Cooking oil preferrably corn oil
- Kalamansi juice or Lemon Juice
Things needed for the grilling and the sizzling effect.
- BBQ Sticks
- Charcoal
- Sizzling Plates
Cooking Procedures
- Grill the squids, remove the plastic of the squids after they are grilled.
- Chop the squids and set aside.
- Chop Onions, ginger and chillis.
- In a pan put oil and saute' onions and ginger then add the chopped squids with kalamansi juice, salt and pepper.
Pour the cooked squid sisig on a sizzling plate and serve it while it sizzles.
Sinigang is a Philippine dish famous for the variety of ingredients. Sinigang often incorporates fish, pork, chicken, shrimp, or beef. This time we'll use Shrimp for our recipe.
Sinigang's characteristic taste is attributed to the ingredient that gives its sour taste and most commonly use ingredient is Tamarind or Sampalok for its sour taste.
Ingredients: - 1 Kilo Shrimp - 1/4 kilo of Tamarind/Sampalok - 1 Onion - diced - 3 Tomatoes - quartered sliced - 2 pieces Radish regular size - sliced - 1 bundle of Sitaw - 1 bundle Kangkong - cut into 2" long - 3 pieces long green chilli - Salt or Patis to taste - Water Cooking procedure: 1. Boil Tamarind in water to soften. Mash and extract all juices and set aside. 2. In a casserole, boil water and Tamarind juice, onions, tomatoes and Radish. 3. Lower fire then add in Shrimps, Kangkong, Sitaw and green long chilli. Simmer it for 5 minutes. 4. Season with salt or patis. 5. Serve it hot on a pot or palayok.
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Ingredients: 
