Halaan Chopsuey

Ingredients:
4 cloves garlic, crushed
1 medium onion, sliced
1 kg halaan (clams), boiled in
1 1/2 cups water and shells removed
1 cup halaan broth
2 medium (200 g) carrots, sliced
1 large sayote, sliced
1 pouch (200 g) tomato sauce
3 heads (300 g) native pechay, sliced
1 medium red bell pepper, cut into strips


Directions:
1. Saute garlic, onion and halaan meat. Add halaan broth and season with 1 tbsp soy sauce, 1/2 tsp iodized salt (or 1 tsp rock salt) and 1/4 tsp pepper. Allow to simmer.
2. Add carrots and sayote. Simmer until half tender. Add tomato sauce. Simmer for 5 minutes. Add pechay and bell peppers. Simmer until cooked.



Notes:
Excellent source of Vit. A (for good eyesight)
Makes 7 servings.
Halaan replaces meat and shrimps.


Source: Del Monte Kitchenomics

Bounty from the Deep Blue

Ingredients:
3 slices bacon
1 cooked potato, cubed
1/2 cup onion, chopped
1/2 cup crab meat
1/2 cup shrimps
1 tbsp parsley flakes or fresh chopped parsley
2 tbsp butter
1/4 cup all purpose flour
1/2 cube chicken bouillon
1 cup evaporated milk
1/4 cup cream
salt and pepper to taste
water if needed


Directions:
1. Fry the bacon and the onion. When onion is transparent, stir in crab meat, shrimps and parsley. Set aside.
2. Melt butter, add flour and make a paste.
3. Dissolve chicken bouillon in milk and cream then add to flour mixture.
4. Add the remaining ingredients, stir until creamy, and add water if necessary.


Source: Alaska

Lomi Soup

Ingredients:
3 cloves crushed garlic
1 pc sliced onion
1/4 kg sliced shrimp (boiled)
10 pcs fish balls
4 cups water
2 cubes shrimp broth cubes
1/2 kg lomi noodles
1/4 kg sliced pechai baguio
2 tbsp cornstarch, dissolved in
3 tbsp water
1 pc egg (beaten)


Directions:
1. Saute garlic, onion and shrimp.
2. Add fishballs, water and shrimp broth cubes.
3. Add lomi noodles and pechai.
4. Pour cornstarch mix after noodles are cooked.
5. Add egg before serving.

Makes 5 servings.


Source: Knorr

Pancit Molo

Ingredients:
Molo Filling
180 g ground pork
50 g shrimps, shelled, de-veined and chopped
100 g turnips (singkamas), finely chopped
10 g spring onions, sliced
2 pcs mushrooms, soaked in water and chopped
4 tsp soy sauce
1 whole egg
1 tsp sesame oil
pepper
salt
15-20 pcs molo wrapper

Pancit Molo:
1 1/2 tbsp corn oil
2 cubes chicken broth
10 g garlic, chopped
70 g shrimps, shelled, de-veined and chopped
50 g chicken meat, cooked, shredded
25 g ham, cut into strips
5 cups water
15-20 pcs prepared molo
2 tsp fish sauce (patis)
pepper to taste
15 g spring onions, sliced


Directions:
Molo Filling:
1. Combine all the ingredients in a bowl and season to taste.
2. Place a teaspoon of the mixture in the molo wrapper and wrap.

Pancit Molo:
1. Heat oil, add garlic and saute until soft but not brown.
2. Add the shrimps, chicken and ham and saute for 2 minutes.
3. Add the water and chicken broth cubes and bring to a boil.
4. Simmer and add the molos. Continue to simmer gently until the wrappers become translucent and the stuffing is cooked (approximately 10 minutes).
5. Garnish with spring onions, season with pepper and fish sauce. Simmer for another minute.

Add toasted garlic as garnish if desired.
Makes 6 servings.

Source: Knorr

Shrimp Pasta Toss

Ingredients:
150 g elbow macaroni, cooked per package directions
1/4 kg medium shrimps
1 can (439 g) fresh cut pineapple tidbits, drained (reserve syrup)
1 stalk celery, sliced

Dressing:
1/4 cup corn oil
1 tbsp lemon or calamansi (philippine lemon) juice
1 1/2 tbsp pineapple tidbits syrup
1 1/2 tsp iodized salt
1/4 tsp fine pepper
1 tsp snipped parsley


Directions:
1. Cook shrimp in remaining pineapple tidbits syrup with 1/2 tsp rock salt for 5 minutes. Cool, then peel. Dice shrimps. Combine with remaining ingredients except dressing. Set aside.
2. Combine ingredients for dressing in a covered jar. Shake well. Pour over pasta-pineapple mixture. Blend well. Chill until ready to serve.

Makes 6 servings.
Rich in Vitamin B12 - prevents anemia.


Source: Del Monte Kitchenomics

Bangus en Tocho

Ingredients:
1 medium bangus (milkfish), approximately 1/2 kg, cleaned and sliced into 6 pieces
3 cloves garlic, crushed
1 medium onion, sliced
1 tbsp ginger strips
1 can (140 g) tomato sauce
1 cup water
1 cube (65 g) tahure, liquid removed
1 square (70 g) tofu
2 stalks kinchai, cut into 1" long pieces


Directions:
1. Sprinkle bangus slices with 1/2 tsp rock salt. Fry until golden brown. Set aside.
2. Saute garlic, onion and ginger. Add tomato sauce and water. Stir.
3. Mash tahure and tofu into smaller pieces. Add to the sauce. Simmer for 10 minutes. Add fried bangus. Simmer for another 5 minutes. Add kinchai.

Makes 6 servings.
Excellent source of Lysine - promotes growth in the young.


Source: Del Monte Kitchenomics

Shrimp Spaghetti

Ingredients:
250 g spaghetti, cooked over package directions
3 cloves garlic, crushed
1 medium onion, chopped
1/4 kg medium shrimps, shelled
100 g canned button mushrooms, quartered
1 can (390 g) Sweet Style Spaghetti Sauce


Directions:
1. Saute garlic, onion, shrimps and mushrooms. Add spaghetti sauce and 1/4 tsp iodized fine salt (or 1/4 tbsp iodized rock salt).
2. Simmer for 5-8 minutes. Pour over or mix with cooked spaghetti. Top with grated cheese, if desired.

Makes 6 servings.
Rich in Iron - for healthy red blood cells.


Source: Del Monte Kitchenomics

Crab Omelette

Ingredients:
4 cloves garlic, crushed
1 pc medium onion, chopped
2 pcs medium potatoes, diced
1 pc medium carrot, diced
1 pc medium red bell pepper, chopped
2 pcs medium (1/2 kg) crab, cooked and flaked
1 pouch (115 g) tomato sauce
1 pc cabbage, shredded
8 pcs eggs


Directions:
1. Saute garlic, onion, potatoes, carrot and bell pepper. Add crabmeat, tomato sauce and cabbage. Season with 2/3 tsp iodized fine salt (or 2 tsp iodized rock salt) and 1/4 tsp pepper. Cook for 3 minutes.
2. Beat eggs, one at a time. Add about 1/4 cup of sauteed crab mixture. Fry both sides until set. Do the same for the remaining ingredients. Serve with ketchup.

Makes 8 servings.
Rich in Vitamin C - helps fight common infections.


Source: Del Monte Kitchenomics

Al Tratti

Ingredients:
200 g pasta of your choice
1 tbsp olive oil
3 pcs squid rings
3 tbsp pesto sauce
1 head broccoli for garnish
1/4 tsp anchovies
1/4 tsp capers
2 pcs black olives
3 slices fresh tomato
1 tsp parmesan cheese, grated


Directions:
1. Saute squid rings and anchovies in olive oil.
2. Add vegetables. Pour pesto sauce.

Makes 1 serving.
Serves best with rigatoni pasta.


Source: Cosmopolitan

Seafood Marinara Version 2.0

Ingredients:
200 g penne pasta
2 tbsp olive oil
1 clove garlic
1/2 tsp onion, sliced
5 pcs squid, sliced
4 slices lapu-lapu, deboned and cubed
1/4 cup tomato sauce
salt and pepper to taste
Parmesan cheese


Directions:
1. Saute onion and garlic in olive oil. Add seafood, tomato sauce and season with salt and pepper. Mix into pasta.Grate some fresh Parmesan cheese. Serve hot.

Makes 1 serving.


Source: Cosmopolitan

Instant Seafood Canton

Ingredients:
1 recipe Seafood Balls and Vegetable Stir-Fry (see recipe)
3-4 packs instant pancit canton


Directions:
1. Prepare vegetable stir-fry. If using instant pancit canton, use the seasoning packets to season the vegetables.
2. Cook the canton in water until done. Drain.
3. Transfer noodles to a platter and top with vegetable mixture.

Make this a filling noodle soup by adding broth or water.
Beef up on flavor and nutrition with veggies and seafood balls. You can also use kikiam (chinese sausage) instead of squid balls.
Preparation time: 10-20 minutes
Cooking time: 15-25 minutes
Makes 4-6 servings


Source: Good Housekeeping

Shrimp Puttanesca

Ingredients:
1 bottle Connie's Kitchen Pinoy Puttanesca Sauce
1/2 cup cooked shrimps
grated Parmesan cheese
cooked spaghetti noodles


Directions:
1. In a saucepan, heat the sauce then add the cooked shrimps. Simmer for 2 minutes or until shrimps are cooked.
2. Pour over cooked pasta and top with Parmesan cheese.

You can serve the sauce plain or make it more substantial by adding shrimps.
Preparation time: 10-20 minutes
Cooking time: 15-25 minutes
Makes 4-6 servings


Source: Good Housekeeping

Seafood Balls and Vegetable Stir-Fry

Ingredients:
2 tbsp oil
1 small pack squid balls or shrimp balls
1 small carrot, sliced thinly
1 can baby corn, sliced
1 cup green beans, sliced thinly
1/2 cup chicharo, stringed and halved
1 small red bell pepper, sliced thinly
1/4 cup water
1 sachet Ginisa Flavor Mix


Directions:
1. Heat the oil in a pan. Add the squid or shrimp balls. Cook for a few minutes.
2. Add the vegetables and stir-fry for 1-2 minutes. Add water. Simmer for 1 minute then season with the ginisa mix.

If you want more sauce, add some more water and seasoning.
You can also use whatever vegetables you have on hand, but remember to try for a good balance of flavor and color.
Preparation time: 10-20 minutes
Cooking time: 15-25 minutes
Makes 4-6 servings


Source: Good Housekeeping

Aligue Pasta

Ingredients:
1 tbsp oil
2 tsp garlic, minced
1/2 cup crabmeat, flaked
1 cup aligue or crab fat paste
3-4 tbsp water
salt and papper, if needed
400 g angel hair or linguine, cooked al dente
grated Parmesan cheese


Directions:
1. In a skillet, heat the oil then saute the garlic until lightly browned.
2. Add the crabmeat and cook until done.
3. Add the aligue and cook for a minute. Season lightly if desired.
4. Serve over hot cooked pasta and top with Parmesan cheese.

Don't mix all the aligue with the pasta. use about a tbsp per serving, tossing to coat the noodles. Add more if needed. Store extra sauce in a covered container inside the refrigerator.
Preparation time: 10-20 minutes
Cooking time: 15-25 minutes
Makes 4-6 servings


Source: Good Housekeeping

Black and White Pasta in Seafood Aligue Sauce

Ingredients:
Pasta dough
(see recipe for Seafood Ravioli)

Sauce
2 tbsp oil
3 cloves garlic, minced
1 onion, minced
1 cup squid rings
1/2 cup shrimps, peeled and deveined
1 1/2 cups cooked clams
1/4 cup aligue
1 1/2 to 2 cups all-purpose cream
1/2 tsp parsley, chopped
salt and pepper to taste
grated Parmesan cheese


Directions:
1. Prepare pasta dough. Roll out both kinds of dough then cut into long strips 1/2 inch wide and 1/4 inch thick. Cook in salted boiling water until tender but firm. Drain and set aside.
2. In a skillet, heat the oil then saute the garlic and onions. Add the squid, shrimps, and clams. 3. Cook for a minute then add the aligue and cream. Blend well. If needed, season with salt and pepper.
4. To serve, toss pasta with cooked sauce then sprinkle with grated parmesan cheese.

Fresh pasta cooks in half the time it takes to cook commercial or store-bought varieties.
Instead of squid you can also use the meat and ink of cuttlefish.


Source: Good Housekeeping

Seafood Ravioli in Sweet and Sour Sauce

Ingredients:
Pasta dough
300 g all-purpose flour
1 tsp salt
3 eggs
2 tbsp olive oil
3 tbsp squid ink

Stuffing
1 tbsp oil
3 cloves garlic, minced
1/4 cup onion, minced
200 g squid, chopped
100 g shrimp, chopped
3 tbsp all-purpose cream

Sauce
1 tbsp oil
1 onion, chopped
4 tbsp ginger, chopped
1/2 cup mushrooms, sliced
1 cup red and green bell peppers, cut into strips
2 tbsp tomato paste
1/4 cup chicken broth or water
1/2 cup vinegar
2 tbsp sugar
1 tbsp salt
1/2 tsp pepper


Directions:
1. Prepare pasta dough: Put the flour and salt in a bowl. Make a well at the center then add the eggs and olive oil. Mix together until you get a smooth dough. Divide the dough into two. Keep one portion plain; to the other portion, blend in the squid ink. Make sure that you incorporate the ink completely so dough is evenly colored. If black dough is too wet, add more flour and blend well. Let rest for 20 minutes.
2. Roll out both kinds of dough and cut into wide strips. On a floured surface, place 4 alternating strips of plain and black pasta. Have them slightly overlap each other. Pass a rolling pin over the pasta strips to flatten them and to make the strips stick to each other, forming a single pasta sheet. Make ravioli by cutting the sheet into rounds or squares. Set aside.
3. In a skillet, heat the oil then saute garlic and onion. Add the squid and shrimps. Cook for 1minute then add the cream. Season to taste. Set aside.
4. Prepare the sauce in a saucepan. Heat the oil then brown the onion and ginger. Add the mushrooms, bell peppers, and tomato paste. Stir in the broth and vinegar. Bring to a boil then simmer until slightly thick. Season with sugar, salt and pepper. Set aside.
5. To assemble, put about 1 tbsp stuffing on 1 piece of pasta. Brush the edges with water then top with another piece of pasta. Press the edges firmly to seal the ravioli. Do the same for the rest of the pasta and stuffing.
6. Heat about 3 cups of water in a saucepan. When boiling, drop in several pieces of stuffed ravioli and cook until done. Drain.
7. To serve, place cooked ravioli on a plate and top with the sweet and source sauce.

If you don't have time to make the pasta, use ready-made molo wrappers.
Preparation time: 30-35 minutes
Cooking time: 30 minutes
Makes 4-6 servings.


Source: Good Housekeeping

Pasta Negra

Ingredients:
400 g spaghetti, cooked
600 g medium squid, cleaned, reserve ink sac
2 1/2 tbsp red cane vinegar
12 cloves garlic, crushed
3 tbsp olive oil
2 tbsp soy sauce
2 tsp cornstarch, dissolved in 1 tbsp water
1/3 cup fresh basil leaves, chopped (or 1 1/4 tsp dried basil)
1/2 cup grated parmesan cheese


Directions:
1. Slice squid into rings and chop tentacles. Sprinkle with vinegar, 1/2 tsp iodized fine salt (or 1/2 tbsp iodized rock salt) and 1/3 tsp pepper. Set aside.
2. Saute garlic in olive oil for 2 minutes. Add squid, soy sauce, cornstarch, basil and ink sac. Simmer for 5 minutes. Combine with spaghetti and half of cheese. Top with remaining cheese.

Makes 10 servings.


Source: Del Monte Kitchenomics

Seafood Slaw

Ingredients:
150 g salad macaroni, cooked
1 can (234 g) Fresh Cut Crushed Pineapple, drained (reserve syrup)
150 g yellow fin tuna steak or fillet, drak meat trimmed off
150 g shrimps (suahe)
150 g cabbage, shredded
1 stalk celery, cut into thin diagonal strips

Dressing:
1 1/4 cups mayonnaise
3 tbsp pickle relish
1 1/4 tsp iodized fine salt
1/8 tsp pepper
1 tsp snipped parsley (optional)


Directions:
1. Divide pineapple syrup. Marinate fish in pineapple syrup with 1/4 tsp iodized fine salt (or 1/4 tbsp iodized rock salt) for 10 minutes. Do the same for shrimps. Simmer both until cooked. Drain and dice fish. Peel and slice shrimps. Set aside.
2. Combine dressing ingredients and blend with salad macaroni, fresh cut crushed pineapple, fish, shrimps, cabbage and celery. Chill for about an hour.

Makes 12 servings.


Source: Del Monte Kitchenomics

Shrimps and Vegetables

Ingredients:
1 pack Knorr Shrimp Powder
4 pcs garlic cloves, minced
1 tsp ginger, minced
2 tbsp oil
1/2 cup shrimps, shelled
1/2 cup carrots, cut in 1/2" cubes
1 1/3 cup turnips, cut in cubes
1/4 cup chicharo
2 tbsp peanuts
1 1/2 tbsp cornstarch, mixed with
1/4 cup water
3 tbsp green peas (optional)
6 pcs quail eggs (optional)


Directions:
1. Heat oil. Saute garlic and ginger.
2. Add carrots, turnips, chicharo, shelled shrimps, and peanuts.
3. Pour mixed cornstarch and stir until sauce thickens.
4. Sprinkle Knorr Shrimp Powder.

Good for 5 servings.


Source: Knorr

Seafood Salpicao

Ingredients:

2 tbsp butter

2 tbsp garlic, minced

4 tbsp onion, sliced

4 tbsp celery, sliced

4 tbsp bell pepper, sliced

1/4 kg squid, cleaned and sliced into rings

1/4 kg shrimp, peeled

1/2 kg fish fillet, sliced

1/2 kg mussels, shell on

3 tbsp Lady's Choice Tuna Spread

Directions:

1. Saute vegetables in butter.

2. Add seafood.

3. Add Knorr Chicken or Fish Broth Cube and half a cup of water.

4. Continue cooking on high fire until all seafood pieces are completely cooked.

5. Turn heat off and gently toss in Lady's Choice Tuna Spread.

Source: Lady's Choice