Sweet and Spicy Squid

Here my dish for our dinner: Sweet and Spicy Squid
Here are the ingredients:
2 onion, chopped
¼ butter
3 siling panigang, chopped (you may lessen this if you don’t want it to be so spicy)
2 tbsp. of oyster sauce
1 tbsp. of hoisin sauce
¼ kg. squid, cleaned
Chopped spring onion.



Here’s how I cooked it:
Melt the butter in a saucepan

Sauté the onion until it becomes transparent

Add the siling panigang

Add the squid and sauté it for about 3 minutes.

Add the oyster and hoisin sauce.


Mix well to combine all the ingredients. Simmer for about 2 minutes.
Serve immediately topped with chopped spring onion.

Shrimp in Garlic Butter

Sunday is the second day of my long vacation. I love seafood so I still stick with seafood dish the whole day. For lunch, I cooked Shrimp in Garlic Butter.
Here are the ingredients:
1 bulb of fresh garlic, finely chopped.
¼ butter
1/4kg. Fresh shrimp
Some salt
Some chili flakes (Optional)

Here’s how I cooked it:
Melt the butter on a saucepan

Add the garlic. Sauté it for a while but don’t make it turns brown

Add the shrimps and sauté it for about 1 minute.

Add some salt and some chili flakes (optional).


Stir to blend well the ingredients.
Serve immediately.

Creamy Shell Soup

To start the weekend, I thought of cooking seafood, specifically, seashells. So, since we’ve already bought most of the ingredients in the supermarket, I prefer to buy the meats in our local wet market. The fact that it is fresh, it is way cheaper. So, we bought some shrimp, clams and mussels, fish and ground beef liver (you’ll know where I used some of those ingredients). For today, I cooked Creamy Shell Soup. This is the same Clams and malunggay soup with coconut milk from Connie’s blog.
I just did a little variation of her recipe. Aside from using clam, I also included some mussels. Here are the ingredients I’ve used:
1 kilo of fresh clams/mussels, washed thoroughly
Olive oil
500mL of rice washing
2 onion, chopped
Ginger, chopped
2 carrot, chopped
Chili leaves
Coconut milk
Salt


Here’s how I cooked it:
Place a casserole over a medium heat.

Pour in some oil.

Sauté the onion. Let it become transparent.

Add in the ginger until it becomes dark yellow.

Pour in the water.

Add the carrots and let it simmer for about 3 minutes.

Add the clams, mussels, coconut milk and some salt.




Cover it while reducing the heat to low. Simmer this for 2 minutes.
Add the chili leaves and cover it again for 1 minute.

Serve while it hot!

Start of a long weekend!

Before the start of my long weekend (I filed a vacation leave this Monday), I planned to do a cooking marathon. Since last Friday is our payday, my wife and I decided to buy some of the ingredients that I would need for cooking. There were some new ingredients that I will be using in this span of three days. So, watch out for it. Of course, the blog is here not only for the ingredients but for the food. So, let’s get started!

Yang Chao Fried Rice

While I'm at SM supermarket, I saw this pack of flavoring mix: Yang Chao Fried Rice.

I'm just curious what it tastes like so I bought a pack of it. I'll give my comment at the end of this post.

Here are the ingredients according to the recipe at the back of the package:

some oil
2 white onion, chopped
3-4 pcs. of ham, sliced
1 medium-sized carrot, chopped
1/2 cup of whole corn kernel
2 eggs, beaten
a bowl of day-old rice, fluffed
2-3 tbsps. of hoisin sauce (Sorry, not on the picture)
1 stem celery, chopped (Sorry, not on the picture too)


Here's how I cooked it:
1. Pour in some oil on a pan over medium-low heat

2. Saute the onion until it becomes transparent

3. Add the ham and cook it until slightly brown

4. Add the carrots and corn, saute it for about 2-3 minutes.

5. Set aside the mixture and cook the beaten eggs for a while.

6. Once the eggs are cooked, combine it with the mixture and cook them for about 1-2 minutes.

7. Add the cooked rice and flavoring mix and stir it well.

8. I've noticed that the flavoring mix contains tomato (it means it has a bit of sour taste), so I decided to add some hoisin sauce. Add 2 tbsps. of hoisin sauce.

9. Stir well to evenly distribute the mixture over rice

10. Add some celery to complement the color of carrots and eggs. Plus to add more flavor. Mix it very well.

11. Serve immediately.

The morning I cooked this, I served it with some chicken nuggets on the side :)


The verdict: The taste is not that extraordinary. It would still be fine if there is no flavoring mix on this recipe. I recommend to just substitute the flavoring mix with salt. :D

Linguine in Red Sauce

Well, here is the pasta that comes with the Grilled Fish in Lemon Butter on my last post. Hope you like it.

For the pasta:
water
3 tbps. oil
1 tsp. salt
250g Linguine

For the sauce:
3 tbps. butter
4 cloves of garlic, minced
2 medium onion, chopped
250g ground beef
250g squid
400g diced tomato
250ml Gourmet Tomato and Cheese pasta sauce


Here's how I cooked the pasta:
1. Boil water(about half full) on a pot.

2. Put in some oil (2 tbps.)

3. When it boils, place the linguine and cook it according to the package direction.

4. Do not leave the pasta, you must constantly stir it so that it will be cooked evenly.

5. Halfway while you are cooking the pasta, pour in some salt.

Tip: You will know that the pasta is cooked to perfection if it can stick on the wall. Ewww. Haha. :D

6. Remove the pasta from boiling water when it is already done.
7. Rinse it with water to neutralize the heat.

8. Pour in some oil and mix it well.

Here's how I cooked the sauce:
1. On a pan, melt some butter

2. Saute garlic until slightly brown

3. Then add the onion, cook it until it turns transparent

4. Add the ground beef, cook it until brown

5. Next is the squid, cook it for about 2-3 minutes(if not frozen).


6. Pour in the diced tomato. Cook it for about 5 minutes with constant stirring

7. Pour in the pasta sauce. Cook it for another 5-10 minutes with constant stirring.

Tip: It is better to cook the mixture on a much longer time over low heat (with constant stirring of course) to brings out the flavor of tomato.

8. Serve over cooked pasta.