Butter and Garlic Shrimps Recipe

Corny Butter n Garlic Prawns

Butter and Garlic Shrimps

Seafood restaurants are a growing business. Filipinos are big fans of seafood and it is a common treat on special occasions and family gatherings. Who could resist boiled crabs, grilled Tuna, oysters or backed scallops? These are only a few of the many sea food delicacies that we enjoy.

I am going to share one of my "special" seafood recipe. This dish has been revised several times until, finally, I got the perfect taste and everything else that comes with it. Here is my version of butter and garlic shrimps, although I used tiger prawns instead of the regular shrimps just for a more tasteful and gastronomic  food experience. The word "corny" comes from one of this dish's prime ingredients which is corn kernel, so don't think about the other stuff because this ain't sentimental at all.

Ingredients:

1/2 kilo Tiger Prawns

2 tbsp butter

1/4 cup minced garlic

1 cup corn kernel, drained

2 tbsp lemon zest

salt and pepper

1 pc medium red bell pepper

1 pc small onion, chopped

1/2 cup Royal Tru Orange

Directions:

1. Melt the butter on your pan and saute garlic and onions until half cooked.
2. Add in your prawns, lemon zest, bell pepper together and simmer for about a minute. Once it steams up, pour your the Royal Tru Orange and salt and pepper and cover up your pan until the sauce starts to simmer.
3. Turn off the fire, and serve. Do not overcook your shrimps/prawns.
4. Good for 3-4 servings.

The primary requisite for writing well about food is a good appetite.” — A. J. Liebling

Adobong Pusit Recipe

Squid with Black Ink Sauce
Adobong Pusit

Pusit (Squid/Octopus) is a popular seafood in the Philippines. There are many variety in cooking squid. Some like it stuffed and grilled, others liked it breaded and fried ala Calamari, and some prefer stir fried with veggies. I, personally, like squid in any type of dish at any given time.

I will be sharing a recipe that is familiar to all Filipinos using squid as the main ingredient. I dare you try this dark and "dirty" take of the Filipino favorite, adobo. This Adbong Pusit (Squid Adobo) is indeed a must-try. 

Ingredients:

500 grams Squid

1/2 cup sliced onion

4 cloves of garlic

1 tbsp chopped ginger

1/4 cup red bell pepper

1/4 cup sliced tomatoes

salt and pepper

1/2 cup vinegar

1 tbsp soy sauce

t tbsp cooking oil

1/2 cup water

Directions:

1. In a hot pan, saute onions and garlic until the onion turns transparent. Add in the ginger, bell pepper, tomatoes and squid together. Mix.
2. Once the squid is coated with the spices, pour in vinegar and soy sauce and wait for it to simmer. Once the vinegar content starts to evaporate, add water and salt and pepper to taste.
3. Cover pan, and let it cook for a good 5-7 mins or until the water starts to boil. Mix well. Simmer for another 2 mins and then serve hot.
4. Serves 3-5.

“Cooking is like love, it should be entered into with abandon or not at all.” – Harriet Van Horne

Chicken Afritada Recipe

Blood Orange Chicken

Chicken Afritada

Chicken Afritada (Chicken in tomato sauce) is one of the many Filipino favorites. There are different versions of this dish, depending on the Region or heritage of the person making it. My family, whom mostly hailed from Davao City, normally uses chicken and/or pork for Afritada. Bell pepper, primarily, is the one setting it apart from Menudo because both dishes are almost has the same ingredients.

Here is my take on Chicken Afritada. I call it Blood Orange Chicken because once it's cooked and read to serve, the color of the dish is a bit orangey but a little darker than the actual orange color.

Ingredients: 

1/2 kg Chicken (you can use any part, or mix several of your favorite chicken cuts)

1 cup Tomato sauce

2 cups cubed potatoes

(you can also add 1 cup of carrots, but I did not put carrots on this dish, basically just my preference)

1 pc Onion, cut into quarters

4 cloves Garlic, minced

1/2 cup red and green bell peppers

1 tbsp butter

1 tsp soy sauce

salt and pepper

500ml water (for boiling)

Directions:

1. Melt butter in a medium size pot, then sauté minced garlic.
2. Add in the chicken and blend in with the butter-garlic mix.
3. Add bell pepper and onion and  sauté everything in.
4. Put soy sauce and water then cover the pot until it simmers.
5. Once it simmers, add in the potatoes and cover the pot. Slowly cook everything in low fire and continue to simmer for at least 15 mins, until the potatoes are soft and the chicken is well cooked. 
6. Finally add in salt and pepper to taste and tomato sauce. Mix well and cover the pot again for a good 10 minutes until the sauce thickens. 
7. Serves 5-7.

The Secret of success in life is to eat what you like and let the food fight it out inside.

- Mark Twain