Seafood
Menu Recipe
Marion Raven M. Belda
10 - Confucius
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Seafood Recipes: Marion Raven's Bicol Seafood and Mussels in Tomato-Wine Broth, Lecture notes of English
Two seafood recipes from Marion Raven M. Belda's cookbook. The first recipe is for Bicol Seafood, which includes mussels, squid, and shrimp cooked in coconut milk and shrimp paste. The second recipe is for Mussels in Tomato-Wine Broth, which features mussels simmered in a white wine, tomato, and clam juice mixture. Both recipes include detailed instructions and ingredient lists.
Typology: Lecture notes
2020/2021
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Seafood
Menu Recipe
Marion Raven M. Belda
10 - Confucius
Seafood Bicol
Express
INGREDIENTS
1 lb. mussels cleaned 6 ounces medium sized squid cleaned 1/2 lb. shrimp shell and head on 2 cups coconut milk 2 tablespoons shrimp paste bagoong alamang 2 thumbs ginger minced 3 cloves minced garlic 1 medium yellow onion chopped 6 to 10 pieces Thai chili pepper 1/4 teaspoon ground black pepper
Procedure!
1.^ Heat oil in^ a cooking^ pot.
2. Once the gets hot, saute garlic,
onion and^ ginger.
3. Pour the coconut^ milk^ into^ the
pot. Let boil.
4. Add chili^ pepper and shrimp
paste. Stir. Cover and^ cook^ for 3
minutes.
5. Add the squid, mussels,^ and
shrimp.Stir^ until all^ the^ seafood
gets coated^ with coconut^ milk.
Continue to^ cook^ for 3^ to^5
minutes while^ occasionally
stirring.
6. Add ground black^ pepper. Stir.
7. Transfer to^ a^ serving plate.
Serve.
8. Share and^ enjoy!
Sisig Pusit
INGREDIENTS
2 (about 2 pounds)
jumbo squid
salt and pepper to
taste
1 onion, peeled and
diced
2 cloves garlic,
peeled and minced
1 thumb-sized ginger,
peeled and minced
1/2 red bell pepper,
seeded, cored, and
diced
1/2 green bell
pepper, seeded,
cored, and diced
4 Thai chili peppers
Procedure!
1. Hold the tail tube portion of^ the squid^ and
with fingers, grasp the cuttlebone (the thin,
clear cartilage^ inside^ the tube) and^ pull from the
squid’s body. Remove black ink and^ discard.^ Wash
the squid and drain^ well.
2. Season squid with salt and pepper to^ taste.^ Let
stand for about 10^ to 15 minutes.^ Grill^ squid^ over
hot coals for about 4 to 5^ minutes on^ each side.
3. Remove squid^ from^ heat^ and^ allow^ to^ cool^ to
touch. Chop into bite-size^ pieces^ and keep^ warm.
4. In a bowl, combine calamansi^ juice,
Worcestershire sauce,^ brown^ sugar, and^ salt^ and
pepper to taste.^ Stir until^ combined and set
aside.
5. In a wide, heavy-bottomed skillet^ over^ high
heat, add butter and oil.
6. Add onions, garlic, ginger, bell^ peppers, and
chili peppers. Cook, stirring^ regularly,^ for about
30 to 40 seconds or^ until^ aromatic.
7. Add squid and calamansi^ mixture. Toss^ quickly
just until heated through.
8. Season with salt and^ pepper to^ taste.^ Serve
hot.
1/4 cup calamansi juice
2 tablespoons
Worcestershire sauce
1 teaspoon brown sugar
1 tablespoon butter
Halabos na Hipon
with Butter
INGREDIENTS
1 lb. shrimp deveined 1 cup lemon lime soda 2 tablespoons butter 1 tablespoons parsley chopped ½ teaspoon salt
Procedure!
- Heat pan and then add
shrimp. Stir.
- Pour lemon lime soda.^ Let^ it
boil while gently stirring shrimp once in a while. Continue cooking until^ the liquid reduces to^ half.
- Season with salt and^ add butter. Let the butter^ melt. Continue cooking for^1 to^2 minutes.
- Add parsley. Stir.
- Transfer to a serving^ plate. Serve warm
- Share and enjoy.