How to make Seafood Fried Rice

How to make Seafood Fried Rice

1) In a large saucepan, fry the  
bacon over med-high heat
until crispy, stirring to
prevent burning. Remove
from pan. Take out some of
the bacon grease, leaving
enough to scramble the eggs
with. In the middle of the pan,
quickly scramble the eggs
until just cooked. Remove
from the pan, Add two
tablespoons (or more!) of
bacon grease

back into the pan for the next
step.
2) Over medium high heat, add
the cold rice, ginger and garlic
cloves and green onions. Cook
for several minutes, stirring
as needed, until heated
through. Add the peas and
give it a stir and cook for
another minute or two, or

until the peas are heated
through. Add the seafood, and
give a quick toss and cook until
just heated through.
3) Stir the bacon and eggs back
into the dish and squeeze the
juice of one lime over the dish as
well as about two tablespoons
soy sauce. Serve with extra lime
wedges & soy sauce

How to amke Miso Salmon and Spinach Soup

How to amke Miso Salmon and Spinach Soup , Miso Salmon & Spinach Soup Deliciously flavored miso soup with salmon, spinach and grains for a hearty dinner.

4 slices of bacon , chopped
into small pieces
2 eggs, lightly whisked
4-6 cups of cold, leftover
brown rice
3 garlic cloves, !nely minced
1 tablespoon freshly grated
ginger
2-4 green onions
1 cup of frozen peas
1 cup of leftover seafood
(shrimp, salmon, white !sh,
etc)
Fresh Limes (2-4)

Naturally Fermented Soy
Sauce

How To Make Easy Seafood Linguine

Easy Seafood Linguine : Ingredients

1 lb (454 g) linguine pasta
¼ cup (50 mL) olive oil
3 cloves garlic, finely chopped
¼ cup (50 mL) bread crumbs
½ tsp (2 mL) chili flakes
1 can (142 g) Clover Leaf Baby Yellow Clams, undrained
1 can (106 g) Clover Leaf Medium Shrimp, drained
1 can (133 g) Clover Leaf Pacific Oysters, drained
¼ cup (50 mL) white wine (or pasta water if preferred)
½ cup (125 mL) coarsely chopped parsley
cracked black pepper
additional bread crumbs

Preparation



Cook the pasta in a large pot of boiling water until al dente. Drain and keep warm.
While the pasta is cooking, heat the olive oil in a frying pan and sauté the garlic for 3-4 minutes. Add bread crumbs and chili flakes; cook for 1 minute. Add Clover Leaf Baby Yellow Clams with liquid, Medium Shrimp, Pacific Oysters and white wine; cook for another 2-3 minutes. Toss the seafood mixture with the pasta; add the parsley and season with pepper to taste. Garnish with bread crumbs. Serve immediately.
Makes 4-6 servings.

Nutritional Information per serving: Calories 510, Fat 13g, Sodium 370mg, Carbohydrate 71g, Fibre 3g, Protein 25g.

Easy Seafood Linguine : PRESENTATION TIP

Try serving small portions as an appetizer.

Best Cocktail Hour Shrimp Dip

Cocktail Hour Shrimp Dip : Ingredients

1 can (106 g) Clover Leaf Cocktail Shrimp, coarsely chopped
1/3 cup (75 mL) sour cream
1/3 cup (175 mL) mayonnaise or light mayonnaise
¼ cup (50 mL) minced celery
2 tbsp (30mL) lemon juice
2 tbsp (30 mL) minced green onion
1 tbsp (15 mL) hot pepper sauce
1 tbsp (15mL) cocktail sauce
¼ tbsp (1 mL) Worcestershire Sauce

Cocktail Hour Shrimp Dip :Preparation

In a bowl, thoroughly blend Shrimp, sour cream, mayonnaise, celery, lemon juice, green onion, hot pepper sauce, cocktail sauce and Worcestershire sauce. Garnish as desired. Serve with assorted breads, crackers or fresh vegetables. Makes 1 ½ cups (375mL)

Nutritional Information per serving: Calories 90, Fat 9g, Sodium 135mg, Carbohydrate 1g, Fibre 0g, Protein 1g.

Cocktail Hour Shrimp Dip : PRESENTATION TIP

This dip also makes an excellent sandwich filling

How to Cook New Orleans Seafood

New Orleans Seafood :Ingredients

2 tsp (10 mL) vegetable oil
2 slices bacon,
1 onion, chopped
1 green pepper, chopped
2 cloves garlic, minced
2 tsp (10 mL) each cumin and chili powder
¼ tsp (1 mL) each hot pepper flakes, allspice, salt and pepper
1 cup (250 mL) long grain rice
1 ½ cups (375 mL) each low sodium chicken broth and tomato juice
2 tbsp (30 mL) lemon juice
1 can (106 g) Clover Leaf Cocktail or Medium Shrimp, drained
1 can (85 g) Cloverleaf Leaf Chopped Ocean Clams
1 can (120 g) Clover Leaf Chunk Crabmeat, drained
2 tbsp (30 mL) each chopped fresh parsley and green onions

New Orleans Seafood : Preparation

1. Heat the vegetable oil in a large skillet set over medium heat. Add the bacon, onion, green pepper, garlic, cumin, chili powder, hot pepper flakes, allspice, salt and pepper. Cook, stirring, for 5 minutes or until vegetables are tender and bacon is browned. Add the rice, stirring to coat with the spices. Stir in the chicken broth, tomato juice and lemon juice. Bring to a boil.

2. Cover and reduce the temperature to medium-low. Simmer, covered, for 15 minutes.Remove the cover and stir in the shrimp, clams and crab. Continue to cook, covered, for an additional 3 to 4 minutes or until the liquid is absorbed and the rice is tender. Stir in the parsley and green onion.
Makes 6 servings.

Nutritional Information per serving: Calories 130, Fat 3g, Sodium 590mg, Carbohydrate 16g, Fibre 2g, Protein 11g.

How to Cook Pesto Shrimp Spirals

Pesto Shrimp Spirals

Pesto Shrimp Spirals : Ingredients

2 cans (106 g each) Clover Leaf Cocktail Medium Shrimp, drained
½ cup (125 mL) shredded Asiago cheese
¼ cup (50 mL) chopped prosciutto
¼ cup (50 mL) prepared basil pesto
1 tbsp (15 mL) lemon juice
1 lb (500 g) puff pastry, thawed and divided in half

Preparation for Pesto Shrimp Spirals

1. Preheat the oven to 425 F (220 C) .

2. Count out 36 shrimp and reserve. Place remaining shrimp, cheese, prosciutto, pesto and lemon juice in a food processor and pulse until combined, but still a little chunky; scrape down sides of the bowl as needed.

3. Roll the pastry into two, 10 x 14-in (25 x 35 cm) rectangles. Spread each portion evenly with the pesto mixture, leaving a 1-in (2.5 cm) border around the edge.

4. Starting at the short end, roll each rectangle into a tight pinwheel. Wrap each roll in parchment paper and place in freezer for 10 minutes before slicing.

5. Slice at 1/2-in (1 cm) intervals and place each portion, cut-side-down, on parchment-lined baking sheets. Place one shrimp in the centre of each spiral.
6. Bake for 15 to 16 minutes or until golden and crisp. (Can be made ahead and reheated just before serving.) Makes 36 pieces.

Nutritional Information per serving: Calories 80, Fat 5g, Sodium 170mg, Carbohydrate 5g, Fibre 0g, Protein 3g.

Shrimp Recipe Composed Shrimp Salad with Lime Vinaigrette

Composed Shrimp Salad with Lime Vinaigrette

Ingredients
¼ cup (50 mL) vegetable oil
2 tsp (10 mL) grated lime rind
3 tbsp (45 mL) lime juice
1 tsp (5 mL) EACH: chili powder and ground cumin
¼ cup (50 mL) finely chopped green onion
1 can (284 mL) Clover Leaf Mandarin Orange Segments
4-6 large Boston Lettuce leaves
1 cup (250 mL) thinly sliced seedless cucumber (about ¼ cucumber)
1 can (106 g) Clover Leaf Medium Shrimp, drained

Preparation
1. Whisk oil, lime rind and juice, chili powder and cumin together in measuring cup; stir in onion and 2 tbsp/30 mL juice from mandarin oranges. Set aside.
2. Drain and discard remaining juice from mandarins.
3. Arrange lettuce leaves on individual serving plates; arrange cucumber slices around outside of lettuce leaves and mound shrimp and mandarins in middle.
4. Drizzle dressing over all. Makes 4 lunches or 6 appetizers.
Nutritional Information per serving: Calories 120, Fat 8g, Sodium 100mg, Carbohydrate 8g, Fibre 1g, Protein 4g.

Pinoy Pocherong dalag

Pocherong dalag ingredients:
1 medium-sized dalag
1/2 cup fat
1/4 cup tomato sauce
1/2 head garlic
1 small onion, sliced fine
3 ripe saba bananas, cut in halves
1/2 small cabbage, cut into 4 parts
2 yellow camote (cut into 4 parts)
2 yellow camote (cut into halves)
1 cup water
salt
Pocherong dalag procedures:
Clean and slice dalag. Fry the pieces in deep hot fat. Saute the garlic, onion, and tomatoes. Add water. When it boils, add the bananas, the cabbage and potatoes. Simmer, covered, until vegetables are done. Add fish and salt to taste. Serve hot.

Pinoy Pancit Miki Guisado

Pancit Miki Guisado ingredients:
2 tbsp cooking oil
1 tbsp sliced garlic
1/4 cups onions (sliced thinly)
1 cup cubed and fried tokwa/tofu
1/2 cups sliced carrots
1/4 cups sliced celery
1/4 cups sliced spring onions
1 8g. Maggi Magic Sarap black pepper
300g. fresh miki (soaked and washed 3times)
sauteed garlic and sliced boiled egg for garnishing

Pancit Miki Guisado Procedures:
1. Heat the cooking oil. Saute the garlic and onions. Add the tokwa, carrots, celery and spring onion. Cook in 2 minutes.
2. Sprinkle Magic Sarap and black pepper to taste. Add miki. Cook in 5 minutes. Add on top the sauteed garlic and sliced boiled egg before serving.

Filipino Style Diguang Albay

Diguang Albay Ingredients:
2 coconuts, meat grated
4 cups water
2 chickens, cut into serving portions
1 head garlic, minced
2 small onions, sliced
salt to taste
pepper to taste
1 cup chicken blood
6 bird’s eye chili (siling labuyo)
Dinuguang Albay Procedures:
1. Pour water into the grated coconut meat and extract the milk; set aside.
2. In a pot, combine the chicken, garlic, onions, salt, pepper chicken blood. Add the coconut milk last.
3. Cook while stirring continuously.
4. Allow the mixture to thicken.
5. Add the bird’s eye chili and allow to cook for 5 minutes more.

Filipino Style Roasted Ostrich

Roasted Ostrich Ingredients:
1/2 k. ostrich meat
2 heads garlic, chopped
2 small onions, chopped
pepper to taste
3 pieces bay leaves
1 tsp. mustard, store-brought
pinch of salt
corn oil
Roasted Ostrich Procedures:
1. Combine the garlic, onions, pepper, bay leaves, mustard, salt and corn oil. Mix well. This will serve as a marinade.
2. Marinate the ostrich meat overnight.
3. Sear the ostrich meat on a griddle pan or pan.
4. Place the meat on a baking tray and place in a preheated oven (middle heat). Roast for 15 to 20 minutes.
5. Meanwhile, glaze the pan with some red wine. Add two more tablespoons of red wine. Season with pepper. Add the butter. Cook until the mixture thickens. This will serve as the sauce.
6. Serve the ostrich meat with sauce and choice of side dish.

Pinoy Red Snapper Ala Badjao

Red Snapper Ala Badjao Ingredients:
2 pcs. whole red snapper (lapu-lapu)
1 cup boiled mussels
1 cup boiled clams
1 cup cooked shrimp
2 onions, chopped
3 tomatoes, chopped
4 fresh red chili (siling labuyo)
1 head garlic, crushed
5 tsps. fish stock
2 pcs. calamansi, juice only
salt to taste
pepper to taste

Red Snapper Ala Badjao Procedures:
1. Clean the red snapper, remove the scales but leave the head and tail.
2. Slit the underside of the fish and remove the backbone. This will create a cavity; set aside.
3. Discard the shells of the mussels and clams devein the shrimp; set aside.
4. Heat oil in a pan and saute onion and garlic until crisp. Add the remaining vegetables. Add the mussels, clams and shrimps. Stir-fry.
5. Add the fish and season with salt and pepper. Cook some more until the liquid has reduced. Stuff this mixture with the red scapper cavity.
6. Wrap the red snapper in banana leaves and steam. (Alternatively, you can also use the oven and bake the red snapper in moderate heat if steaming is not desired.)

Pinoy Sweet and Sour Tilapia

Sweet and Sour Tilapia Ingredients:
5 tilapia (cichlid fish)
1 can pineapple (set aside juice); chunks
1 carrot; cut in strips
1 bell pepper; cut in strips
4 cloves garlic; mined
1 onion; chopped
1/2 tablespoon salt
1 tablespoon sugar
3 tablespoons soy sauce
1/2 cup water
2 tablespoons flour
Ground black pepper
Cooking oil

Sweet and Sour Tilapia Procedures:
1. Fry tilapia fish and place in a platter. Set aside.
2. Sauté garlic and onion.
3. Add pineapple and carrot.
4. Simmer for 10 minutes
5. Add pineapple juice, sugar, soy sauce, water, flour, salt and water.
6. Simmer until a saucy consistency is achieved.
7. Add bell pepper.
8. Simmer for 1 minute.
9. Pour hot sauce (mixture) on top of the tilapia fish.
10. Serve hot!

Pinoy Sinigang na Balut

Sinigang na Balut Ingredients:
fertilized duck’s egg (balut)
water spinach (kangkong)
white radish (labanos)
eggplant
tomato
onions
souring powder
long green chili pepper (sili haba)
salt


Sinigang na Balut Procedures:
1. Boil the balut.
2. Using pork soup stock, mix the other ingredients. Let it simmer until you get the desired sinigang taste. When boiling, add the balut (without the shells) and its sauce. Add salt if needed.
3. Serve hot.

Filipino Adobong Balut

Adobong Balut Ingredients:

1 recipe Chicken pork adobo
6 pieces cooked balut
Toasted garlic, chopped
Cognac or brandy

Adobong Balut Procedures:

Prepare the basic adobo. When simmering and fat is evident, strain the sauce. Keep the cooked chicken and pork for future use. Put back the sauce into the pan and simmer for a few minutes.

Add the balut. Do not stir so balut will absorb the adobo fat. Just baste with the sauce once in a while until brown

Add a tablespoon of cognac or brandy to perk up the flavor. Serve topped with toasted garlic.

A lesson in eating Balut: How is balut eaten? First, tap the broad end of the egg to break the thick shell. Sprinkle some salt over the egg then carefully suck out the balut broth. Peel the egg halfway then sprinkle more salt (some also drizzle with white vinegar) before you take a bite. Continue peeling as you eat.

Pinoy Tuyo rice

Tuyo rice ingredients:
2 tbsp cooking oil
2 tbsp sliced garlic
1/4 cup sliced tuyo or fried dried fish
4 cups cooked rice
1/2 cups cubed tomato
1 8g. Maggi Magic Sarap
salt

Tuyo Rice procedures:
1. Heat the pan, saute the garlic.
2. Add tuyo. cooked rice and tomato. Cook in 3 minutes.
3. Sprinkle with magic sarap and add salt to taste.
4. Serve hot.

Filipino Best Pancit Miki Guisado

Pancit Miki Guisado ingredients:
2 tbsp cooking oil
1 tbsp sliced garlic
1/4 cups onions (sliced thinly)
1 cup cubed and fried tokwa/tofu
1/2 cups sliced carrots
1/4 cups sliced celery
1/4 cups sliced spring onions
1 8g. Maggi Magic Sarap black pepper
300g. fresh miki (soaked and washed 3times)
sauteed garlic and sliced boiled egg for garnishing

Pancit Miki Guisado Procedures:
1. Heat the cooking oil. Saute the garlic and onions. Add the tokwa, carrots, celery and spring onion. Cook in 2 minutes.
2. Sprinkle Magic Sarap and black pepper to taste. Add miki. Cook in 5 minutes. Add on top the sauteed garlic and sliced boiled egg before serving.

Pinoy Arroz con pato

Arroz con pato ingredients:

2 kg. duck cut 8 serving pieces per kilo
2 tbsp fresh lemon juice
1/2 tsp salt
3 tbsp pepper
3 tbsp olive oil
3 bottles beer
2 cups rice
1 cup frozen peas

Arroz con pato procedures:
1. Marinate the duck in lemon juice, salt and pepper for 3hours.
2. In a large casserole, heat the oil, add the duck and brown then add the beer and cook the duck until tender or for about an hour.
3. Measure 3 cups of cooking liquid from the casserole and bring to a boil. Stir in the rice and simmer until rice is cooked. Stir in the peas and add seasoning.
4. Arrange the duck in the rice, cover the casserole and cook to heat the duck.
5. Serve hot.

Serves 6-8 persons.

Filipino Beef adobo sa gata

Beef adobo sa gata ingredients:
1 kg. beef (kalitiran)
1 cup thick coconut milk
1/2 cup vinegar
2 cups thin coconut milk
12 peppercorns
2 gloves garlic, crushed
1 bay leaf
salt to taste

Beef adobo sa gata procedures:
1. Cut beef into 2-inch cubes, and place in a pot.
2. Add the thin coconut milk, garlic, peppercorns, bay leaf, vinegar and salt to taste.
3. Simmer until the beef tender and the liquid almost gone.
4. Add the thick coconut milk, and boil for 10 minutes.
5. Serve.

Makes 6-8 servings.

How to Make Pinoy Milk chocolate covered polvoron

Milk chocolate covered polvoron ingredients:
2 cups all purpose flour
2 cups powdered milk
1 cup refined sugar
1 cup butter
flavorings: nuts, pinipig, cookies ‘n cream (optional)
Milk Chocolate Dip
8 ounces milk chocolate chips

Preparation:

Polvoron making:
1. On a pan, toast flour in moderate heat for about 15 minutes, or until light brown, stirring constantly to avoid burning.
2. Remove the pan and transfer the mixture into a big bowl.
3. Add the powdered milk, and toss for another 3-4 minutes.
4. Add sugar, other flavorings and melted butter. Mix well.
5. Fill the polvoron mould with the mixture, press it hard by using a spoon, then release it. If it is still too loose, add more butter or olive oil and store in the freezer for an hour (this will harden the polvoron).

Milk Chocolate Dip Procedure:
1. In a double boiler, melt the chocolate while stirring gently.
TIP: When you are melting over a double boiler, don’t let the water touch the bottom of your upper pan. Heat only until half of the chocolate is melted, then remove from heat and stir gently until it is all melted.

2. Stick the toothpick in a piece of polvoron gently and dip it in the chocolate dip to coat and simply place them on a sheet of wax paper to let dry. For variations, you can use white chocolates or any other colors.