Category Archives: Seafood Dishes

Lumpiang Ubod Recipe

Ingredients for Lumpiang Ubod

2 cups of ubod (pith of coconut trunk)
1 cup of chicken (cut into strips)
1/2 cup of shrimp
1 onion
1 tbsp of garlic
1 tbsp of pepper

Sauce for Lumpiang Ubod

1 cup of sugar
3 tsps of soy sauce
3 cups of water
1 1/2 tsp of salt

How to Cook Lumpiang Ubod

1. Saute onion and garlic. Add the chicken.
2. Add the shrimp.
3. Add the ubod and stir until cooked.
4. For the sauce, mix together 1 cup of sugar, 3 tsps of soy sauce, 3 cups of water, 1 1/2 tsp of salt. Bring to a boil while stirring.

Mussel Soup (Sabaw ng Tahong) Recipe

Ingredients for Mussel Soup (Sabaw ng Tahong)

1Kg mussel (tahong)
1 mediuim sized ginger, cut into strips
1 onion, chopped
Leaves of sweet potato plant

How to Cook Mussel Soup (Sabaw ng Tahong)

1. Put the mussels into a boil in a pot. Don’t remove the shells.
2. Add the ginger and onions.
3. When the shells open, add the leaves of the sweet potato plant.
4. Let it boil for 3 more minutes then add salt and pepper to taste.

Ensaladang Isda (Fish Salad)

Ingredients for Ensaladang Isda (Fish Salad)

1 large silver sea bass fish or lapu-lapu
1 tablespoon lime juice
1 cup potatoes, boiled and squarely cut
1 / 3 cup chopped onion
1 1 / 2 cup pickle relish
2 eggs, boiled and chopped
1 / 2 cup sugar beets, braised and squarely cut
5 tablespoon mayonnaise

How to Cook Ensaladang Isda (Fish Salad)

1. Boil or steam fish then take out the fish meat. Make sure to leave intact the head, main bone, and tail.
2. Mix in the lemon juice with the fish meat.
3. Add the other ingredients together with the fish meat.
4. Using the fish meat mix, reshape as fish using the head, the bone, and the tail.
5. Decorate with pickles, eggs, and beets.


Ingredients for Pinakbet

1 milkfish, medium
1 cup squash, cut
1 bitter gourd (ampalaya), medium-sized
3 tablespoons shrimp paste
2 cups of broth from cooking rice (sabaw sa sinaing)
6 okra
2 eggplant, sliced
10 pcs string beans
3 pcs tomatoes
1 onion

How to Cook Pinakbet

1. Grill and prepare the milkfish.
2. Put the broth in the cauldron. Add the onion and tomatoes that are largely cut. Season with the shrimp paste. Leave to boil.
3. Drop in the squash. Add the string beans. Simultaneously drop ampalaya, eggplant, and okra. Place the grilled milkfish on top.
4. Cover and simmer until vegetables are cooked as the fish.

Kinilaw Na Tanigue

Ingredients for Kinilaw na Tanigue

80 grams Tanigue Fillet
150ml vinegar to wash the fish with
1 1 / 4 tablespoon vinegar
1 pc lime
1 / 2 tablespoon sugar
6 grams onion, sliced
3 grams cayenne pepper, cut into two
8 grams radish, sliced
Gram 1 onion, cut
8 grams cucumber, sliced
3 grams ginger, sliced
10 grams lettuce, cleaned

How to Cook Kinilaw na Tanigue

1. Wash the fish with vinegar. Cut.
2. Gather all the ingredients in a bowl except the lettuce.
3. Place inside the refrigerator.
4. Place the lettuce on a serving plate then add the Kinilaw na Tanigue mixture. Serve.

Calamares (Squid Rings)

Ingredients for Calamares (Squid Rings)

1 Kilogram of squid
1 tsp salt
1 tsp pepper
2 eggs
1 cup flour
2 / 3 cup water
1 small onion, chopped
1 head garlic, chopped
cooking oil

How to Cook Calamares (Squid Rings)

1. Clean squid and cut lengthwise.
2. Season with salt and pepper. Set aside.
3. In a bowl, beat the eggs. Add the flour and water to dissolve the flour.
4. Put the onion and garlic.
5. Dip squid in the mix then fry.

Delicious and Healthy Tunisian Salads for Any Kind of Occasions

The advantages of nutritional food could not be more important to students. Some students live a responsible lifestyle, but many are prone to missing meals, eating too many take away foods, and, also, too many cheap and processed foods. Regardless of the lifestyle of the student, it is wholly important that they eat well, and delicious salads are the future. Throughout a person’s life there are far more stressful times than the final year of university. This year will contribute to defining a person’s life. It is integral, therefore, to eat well to ensure the body generates enough energy, and to keep oneself away from illness. With this in mine, here are two simple delicious salads for students to enjoy. They have good nutritional value. They are inexpensive. They are quick to make. And, more importantly, they are great tasting:

Ingredients for Tunisian Grilled Salad

Two large tomatoes
A handful of fresh cherry tomatoes
Two to three green chillies
One garlic clove
Olive oil
A little salt
A few coriander leaves
One to two boiled eggs, quartered
Six to eight green or black olives
A small tin of tuna

How to Prepare Tunisian Grilled Salad

1. Fry the large tomatoes, the green chillies, and the garlic in a large frying pan on a high heat with olive oil. Cook until the tomato skin becomes crispy and starts to peel.
2. Leave them to cool and then remove the skin of the tomatoes and then chop the tomatoes, the chillies, and the garlic very finely.
3. Combine all of the ingredients in a serving bowl or plate and put in the fridge. When the salad is cool and ready to serve, add the tuna, the quartered boiled egg(s), the cherry tomatoes, and the olives. Then season with olive oil, salt, and chopped coriander.
4. Serve these delicious salads – also known as lækre salater by the Danish chefs – with bread and perhaps the rest of the jar of olives and some olive oil to dip.

Ingredients for Chicken and Mushroom Salad

One half of a large red pepper
One chicken leg, that has been cooked already
A handful of fresh button mushrooms
A few knobs of butter
Salt and pepper
Chili powder
Sour cream

How to Prepare Chicken and Mushroom Salad

1. Take a large frying pan a set it on a high heat. Add a few knobs of butter.
2. Into large bit sized pieces, chop the chicken, the mushrooms, and the red pepper.
3. The butter in the frying pan should be melted so that the base of the pan is covered. If this is the case, then add the chopped ingredients to the pan, adding the chili powder, and some salt and pepper.
4. Keep stirring the mixture over the high heat, and cook for around five minutes.
5. Add the mixture onto a serving bowl or plate, and then add a couple of tablespoons of sour cream, before mixing together the ingredients and then serving.

Chinese Stir-Fried Noodles with Shrimp

Today I am going to make stir-fried noodles with shrimp. This meal is highly recommended if you want to have enough energy during those cold winter days.

Ingredients for Chinese Stir-Fried Noodles with Shrimp

300 grams of noodles
12 shrimps
1 onion
1 carrot
4 cloves of garlic
1 green onion
200 ml of canola oil
1 tablespoon of soy sauce

How to Cook Chinese Stir-Fried Noodles with Shrimp

I am going to start by salting the shrimps and then I am going to boil the noodles. After the water is boiling I am going to put the noodles, I am going to keep them in the boiling water for about one minute. After about one minute the noodles are ready so I am going to drain them.

So now let’s drain the noodles, run them in cold water, just put a little bit of oil to make sure that it is not going to be sticky and we are ready to stir fry.

First, let’s pour some oil onto the hot pan, then I am going to add the shrimps, after about one minute I can take out the shrimps and add a little bit of more oil and add the onions.

After I add the onions onto the pan I am going to let it sauté for about two minutes until it becomes light brown and when they turn brown I am going to add some carrots, garlic and some green onion.

The secret is to remove the pan from the fire when you think that it is becoming too hot, I also like to throw in some olive oil just in case it starts to stick to the bottom of the pan.

Make sure to stir it really well so that everything is cooked evenly, sauté for another minute, add in some salt and now we are ready to add the noodles and continue to stir.

After I add the noodles I am going to add one tablespoon of soy sauce, then I am going to add the shrimps back and drop in the rest of the green onion.

Just make sure that you add some soy sauce from time to time, this will prevent your ingredients from sticking onto the bottom of the frying pan, in the meantime continue to stir.

Finally after you are done, I encourage you to drizzle in some lemon juice as this will add quite a kick to this meal.

I hope that you will enjoy this very delicious Chinese stir-fried noodles with shrimp, you might also want to enjoy them with a glace of YvonClergetPommardRugien 1er Cru 2002, it has arich, sizzling fruit with red cherry, flowers and herb. It is a very reasonable good wine.

300 grams of noodles – 450 Calories
12 shrimps – 370 Calories
1 onion – 50 Calories
1 carrot – 55 Calories
4 cloves of garlic – 30 Calories
1 green onion – 30 Calories
200 ml of canola oil – 250 Calories
1 tablespoon of soy sauce – 40 Calories

Chef Linda Rosario is a food blogger from Chef Needs, one of the trusted suppliers of refrigeration equipments. She also loves to paint and dreams of having her own art gallery. Aside from painting and drawing, Linda has a heart for cooking and food.


Ingredients for Escabeche

1/2 Kg of milk fish (bangus), cleaned and scales removed
1 onion, sliced thinly
2 heads of garlic, chopped
2 tbsps of cooking oil
2 pcs of red chili, sliced
¼ cup of vinegar
2 tbsps of sugar
¾ cup of water
2 tbsps of fish sauce
1 tbsp of oyster sauce
Salt and pepper
1 ½ tbsp. cornstarch, dissolved in 1 cup of water

How to Cook Escabeche

1. Fry the fish in slow fire until it becomes reddish in color. Set aside.
2. Saute the garlic and onion. Add the fish that was set aside, water, salt and pepper. Add the red chili.
3. If it’s about to be cooked, add the oyster sauce.
4. Add sugar, vinegar, and fish sauce.
5. Serve hot or right after cooking.