Ingredients:
1/2 kilo prawns, cooked, peeled and deveined
Dip:
1/2 cup sweet chili sauce
1/2 cup banana catsup
2 tbsp prepared horseradish
1/2 tsp hot sauce
1 1/2 tbsp lemon juice
1 tbsp soy sauce
1/4 tsp ajinomoto umami super seasoning
Procedure:
1. Chill prawns until ready to serve.
2. Combine chili sauce, catsup, horseradish, hot sauce, lemon juice, soy sauce. Season with salt, pepper and ajinomoto umami super seasoning. Mix well.
3. Serve chilled with dip.
Makes 20 appetizers (4-5 pcs./serving)
Showing posts with label Seafoods. Show all posts
Showing posts with label Seafoods. Show all posts
Friday, July 3, 2009
Thursday, June 18, 2009
Baked Prawns
Ingredients:
15 pcs. large prawns
bar of butter
bar of cheese quickmelt
cup garlic, chopped
fresh lemon juice
Procedure:
15 pcs. large prawns
bar of butter
bar of cheese quickmelt
cup garlic, chopped
fresh lemon juice
Procedure:
Mix all the ingredients. Wash prawns. Arrange in flat baking sheet and let it be frozen for 1 hour. Remove the prawns and slice at the upper back part. Remove the green parts on the back of the prawns. Put the mixed ingredients in the upper back. Make sure it is full. Bake at 375 degrees until it becomes pink in color and is ready to eat.
Thai Tom Yum Soup
Ingredients:
1 pack Thai Tom Yum Soup Spice Paste
880 ml (4cups) water or seafood stock (unsalted)
250 g (1/2lb) shelled and deveined prawns
60 g (2oz) sliced shitake or button mushrooms
Fresh coriander and chillies as garnish
Lime or lemon juice and soya sauce or fish sauce as optional seasoning
Procedure:
1. Boil water in a saucepan. Add Spice Paste and stir well.
2. Add prawns and mushrooms, bring to a boil.
3. Just before serving, season to taste. Garnish and serve hot.
Variations:
A combination of seafood such as squid, mussels and cubed fish fillet may be used instead of prawns. You may also replace seafood with chicken. For a more gourmet meal, add fresh slices of galangal, lemon grass and kaffir lime as garnish.
1 pack Thai Tom Yum Soup Spice Paste
880 ml (4cups) water or seafood stock (unsalted)
250 g (1/2lb) shelled and deveined prawns
60 g (2oz) sliced shitake or button mushrooms
Fresh coriander and chillies as garnish
Lime or lemon juice and soya sauce or fish sauce as optional seasoning
Procedure:
1. Boil water in a saucepan. Add Spice Paste and stir well.
2. Add prawns and mushrooms, bring to a boil.
3. Just before serving, season to taste. Garnish and serve hot.
Variations:
A combination of seafood such as squid, mussels and cubed fish fillet may be used instead of prawns. You may also replace seafood with chicken. For a more gourmet meal, add fresh slices of galangal, lemon grass and kaffir lime as garnish.
Friday, May 29, 2009
Crab Cakes
Each serving: About 330 calories, 24g protein, 10g carbohydrate, 21g total fat (6g saturated), 1g fiber, 142mg cholesterol, 1,135mg sodium
Ingredients:
Crab Cakes
1/4 cup light mayonnaise
1 tsp grated lemon peel
1/4 tsp dry mustard
1/4 tsp salt
pinch ground red pepper (cayenne)
1/2 kilo lump crabmeat
10 saltine crackers, crushed to coarse crumbs (1/2 cup)
2 tbsp butter or margarine
Tartar Sauce
1/4 cup light mayonnaise
3 tbsp chopped dill pickle
2 tbsp chopped chives
1 tbsp capers, chopped
1 tbsp fresh lemon juice
1 tbsp chopped fresh parsley
lemon wedges
Procedure:
1. Prepare crab cakes: In medium bowl, stir mayonnaise, lemon peel, mustard, salt, and pepper until blended. Pick through crabmeat to remove any pieces of shell; avoid breaking up meat. Gently stir crabmeat and cracker crumbs into mayonnaise mixture.
2. Onto wax-paper-lined cookie sheet, scoop crab mixture by scant 1/2 cups into 8 mounds; shape each into 3-inch round. Cover and refrigerate 30 minutes or up to 2 hours.
3. Meanwhile, prepare Tartar Sauce: In small bowl, stir together all sauce ingredients. Cover and refrigerate. Makes about 1/2 cup.
4. In nonstick 12-inch skillet, melt butter over medium heat until it begins to brown. Add crab cakes to skillet and cook 6 to 8 minutes or until heated through and golden on both sides, turning over once. Serve with lemon wedges and Tartar Sauce.
Ingredients:
Crab Cakes
1/4 cup light mayonnaise
1 tsp grated lemon peel
1/4 tsp dry mustard
1/4 tsp salt
pinch ground red pepper (cayenne)
1/2 kilo lump crabmeat
10 saltine crackers, crushed to coarse crumbs (1/2 cup)
2 tbsp butter or margarine
Tartar Sauce
1/4 cup light mayonnaise
3 tbsp chopped dill pickle
2 tbsp chopped chives
1 tbsp capers, chopped
1 tbsp fresh lemon juice
1 tbsp chopped fresh parsley
lemon wedges
Procedure:
1. Prepare crab cakes: In medium bowl, stir mayonnaise, lemon peel, mustard, salt, and pepper until blended. Pick through crabmeat to remove any pieces of shell; avoid breaking up meat. Gently stir crabmeat and cracker crumbs into mayonnaise mixture.
2. Onto wax-paper-lined cookie sheet, scoop crab mixture by scant 1/2 cups into 8 mounds; shape each into 3-inch round. Cover and refrigerate 30 minutes or up to 2 hours.
3. Meanwhile, prepare Tartar Sauce: In small bowl, stir together all sauce ingredients. Cover and refrigerate. Makes about 1/2 cup.
4. In nonstick 12-inch skillet, melt butter over medium heat until it begins to brown. Add crab cakes to skillet and cook 6 to 8 minutes or until heated through and golden on both sides, turning over once. Serve with lemon wedges and Tartar Sauce.
Sunday, May 24, 2009
Thai Shrimp Salad
Ingredients:
2 cups water
1/4 kg white shrimps, fresh, medium size
2 tbsp spring onion, chopped
1 stalk lemon grass, diagonally sliced
1/2 tsp red chilli pepper, chopped and seeded
1 tsp garlic, chopped
1 tbsp calamansi juice
1 tbsp fish sauce(patis)
2 tsp salad oil
4-6 pcs lettuce leaves
3 sprigs coriander leaves
Procedure:
1. Put water in a saucepan. Bring to boil.
2. Add shrimps. Let simmer 2 to 3 minutes or till shrimps turn pink.
3. Using a handy strainer, drain immediately to prevent shrimps from further cooking.
4. Remove shell from shrimps leaving tail intact. Devein shrimps.
5. In a bowl, combine green onion, lemon grass, chilli pepper, garlic, calamansi juice, fish sauce and oil. Mix well.
6. Add shrimps. Seal bowl. Toss to coat well. Chill.
7. Just before serving, toss again.
8. Serve on lettuce-lined plate with coriander leaves.
Variation:
May replace shrimp with squid or crab meat.
2 cups water
1/4 kg white shrimps, fresh, medium size
2 tbsp spring onion, chopped
1 stalk lemon grass, diagonally sliced
1/2 tsp red chilli pepper, chopped and seeded
1 tsp garlic, chopped
1 tbsp calamansi juice
1 tbsp fish sauce(patis)
2 tsp salad oil
4-6 pcs lettuce leaves
3 sprigs coriander leaves
Procedure:
1. Put water in a saucepan. Bring to boil.
2. Add shrimps. Let simmer 2 to 3 minutes or till shrimps turn pink.
3. Using a handy strainer, drain immediately to prevent shrimps from further cooking.
4. Remove shell from shrimps leaving tail intact. Devein shrimps.
5. In a bowl, combine green onion, lemon grass, chilli pepper, garlic, calamansi juice, fish sauce and oil. Mix well.
6. Add shrimps. Seal bowl. Toss to coat well. Chill.
7. Just before serving, toss again.
8. Serve on lettuce-lined plate with coriander leaves.
Variation:
May replace shrimp with squid or crab meat.
Thursday, May 14, 2009
Mussel, Clam and Fish Soup
Ingredients:
1/4 kilo fresh mussels, scrubbed and debearded
1/4 kilo clams, scrubbed
3-1/2 cups fish broth
1 tsp paprika
1 cup cream
4 tbsp butter
3 tbsp flour
1/4 kilo flesh fish fillet
a handful each of fresh dill and parsley, roughly chopped
2 tbsp lemon juice
salt and black pepper
Procedure:
Put medium-sized stockpot over high heat. Throw in mussels. Cover and heat until the shells open. Pour over a strainer, reserving the liquid. Do the same for the clams. Tip the juices through a fine sieve, removing all impurities. Remove the clam and mussel meat from their shells, leaving a few as garnish. Pour juices into a clean pan under medium heat. Add fish stock and paprika. Simmer for 5 minutes. Remove from heat and stir in cream. In another pan, heat butter and stir in flour under low heat for 2 minutes. Mix in stock and cream mixture. Add fish and simmer for 5 minutes. Add mussels, clams parsley, dill, and lemon juice and simmer for 5 minutes. Serve.
Takes 15 to 20 minutes.
Makes 4 to 6 servings.
1/4 kilo fresh mussels, scrubbed and debearded
1/4 kilo clams, scrubbed
3-1/2 cups fish broth
1 tsp paprika
1 cup cream
4 tbsp butter
3 tbsp flour
1/4 kilo flesh fish fillet
a handful each of fresh dill and parsley, roughly chopped
2 tbsp lemon juice
salt and black pepper
Procedure:
Put medium-sized stockpot over high heat. Throw in mussels. Cover and heat until the shells open. Pour over a strainer, reserving the liquid. Do the same for the clams. Tip the juices through a fine sieve, removing all impurities. Remove the clam and mussel meat from their shells, leaving a few as garnish. Pour juices into a clean pan under medium heat. Add fish stock and paprika. Simmer for 5 minutes. Remove from heat and stir in cream. In another pan, heat butter and stir in flour under low heat for 2 minutes. Mix in stock and cream mixture. Add fish and simmer for 5 minutes. Add mussels, clams parsley, dill, and lemon juice and simmer for 5 minutes. Serve.
Takes 15 to 20 minutes.
Makes 4 to 6 servings.
Wednesday, May 6, 2009
Seafood Kare-Kare
Ingredients:
1.5 kg assorted seafoods (mussels, clams, shrimps, squids, and fish fillets)
6 pcs. eggplant, med. size, cut and quartered
6-7 pcs string beans, cut
195 g knorr kare-kare paste
1.5 liter broth, used from steamed assorted seafoods
Procedure:
1. Steam or cook assorted seafoods. Set aside.
2. Boil vegetables until half-cooked and set aside vegetable broth.
3. Measure 1.5 liters of combined seafood and vegetable broth, dissolve knorr kare-kare paste in this broth.
4. Add in the seafoods and vegetables. Stir gently to mix.
5. Bring to boil and simmer for 5 minutes.
6. Serve with bagoong alamang.
1.5 kg assorted seafoods (mussels, clams, shrimps, squids, and fish fillets)
6 pcs. eggplant, med. size, cut and quartered
6-7 pcs string beans, cut
195 g knorr kare-kare paste
1.5 liter broth, used from steamed assorted seafoods
Procedure:
1. Steam or cook assorted seafoods. Set aside.
2. Boil vegetables until half-cooked and set aside vegetable broth.
3. Measure 1.5 liters of combined seafood and vegetable broth, dissolve knorr kare-kare paste in this broth.
4. Add in the seafoods and vegetables. Stir gently to mix.
5. Bring to boil and simmer for 5 minutes.
6. Serve with bagoong alamang.
Sweet & Sour Lapu-Lapu
Ingredients:
3/4 kilo lapu-lapu, filleted and cut into cubes
2 tbsp flour
4 cloves garlic, crushed
1 1/2 cups togue (mongo sprouts)
14 pcs baguio beans (100g), sliced
1 med. red bell pepper, cut into strips
3/4 cup del monte pineapple tidbits, drained (reserve syrup)
Marinade:
2 tbsp del monte pineapple tidbits syrup
2 tbsp soy sauce
1/2 tsp salt
1/4 tsp pepper
Procedure:
1. Marinate fish for 30 minutes. Coat with flour, then fry until golden brown. Set aside.
2. Saute' garlic, togue baguio beans and red bell peppers in oil. Pour in 1 cup water and remaining del monte pineapple tidbits syrup. Season with 1 tsp sugar, 1/2 tsp pepper, 1 tbsp soy sauce, and 1/2 tsp salt.
3. Add del monte pineapple tidbits and fish. Thicken sauce with 1 tbsp flour dissolved in 2 tbsp water. Simmer for 3 minutes, or until cooked.
Makes 8 servings
3/4 kilo lapu-lapu, filleted and cut into cubes
2 tbsp flour
4 cloves garlic, crushed
1 1/2 cups togue (mongo sprouts)
14 pcs baguio beans (100g), sliced
1 med. red bell pepper, cut into strips
3/4 cup del monte pineapple tidbits, drained (reserve syrup)
Marinade:
2 tbsp del monte pineapple tidbits syrup
2 tbsp soy sauce
1/2 tsp salt
1/4 tsp pepper
Procedure:
1. Marinate fish for 30 minutes. Coat with flour, then fry until golden brown. Set aside.
2. Saute' garlic, togue baguio beans and red bell peppers in oil. Pour in 1 cup water and remaining del monte pineapple tidbits syrup. Season with 1 tsp sugar, 1/2 tsp pepper, 1 tbsp soy sauce, and 1/2 tsp salt.
3. Add del monte pineapple tidbits and fish. Thicken sauce with 1 tbsp flour dissolved in 2 tbsp water. Simmer for 3 minutes, or until cooked.
Makes 8 servings
Rellenong Bangus
Ingredients:
1 bangus (about 750 gms)
soy sauce and calamansi mixture
1 med. onion, chopped
1 tbsp garlic, chopped
2 med. tomatoes, chopped
250 g ground pork
2 tbsp butter
1 tbsp celery
1 tbsp kintsay
2 tbsp raisins
2 eggs, beaten
1/4 cup grated cheese
salt and pepper to taste
Procedure:
1. Spoon out the bangus flesh from its skin through an opening near the head., while leaving the skin intact. Debone all the flesh and flake. Marinate the skin in the soy sauce and calamansi mixture and pepper. Set aside.
2. Saute' the garlic, onions, and tomatoes. Add the ground pork. Season with salt and pepper.
3. When just about cooked, saute' in the fish flesh. Stir in the celery, kintsay and raisins. Add the cheese and eggs. Set aside to cool.
4. Stuff the fish skin with this mixture. Sew the opening and wrap tightly with reynolds wrap aluminum foil.
5. In a large frying pan, deep fry the bangus for 10 minutes. Remove the aluminum foil and continue frying until the skin turns brown.
1 bangus (about 750 gms)
soy sauce and calamansi mixture
1 med. onion, chopped
1 tbsp garlic, chopped
2 med. tomatoes, chopped
250 g ground pork
2 tbsp butter
1 tbsp celery
1 tbsp kintsay
2 tbsp raisins
2 eggs, beaten
1/4 cup grated cheese
salt and pepper to taste
Procedure:
1. Spoon out the bangus flesh from its skin through an opening near the head., while leaving the skin intact. Debone all the flesh and flake. Marinate the skin in the soy sauce and calamansi mixture and pepper. Set aside.
2. Saute' the garlic, onions, and tomatoes. Add the ground pork. Season with salt and pepper.
3. When just about cooked, saute' in the fish flesh. Stir in the celery, kintsay and raisins. Add the cheese and eggs. Set aside to cool.
4. Stuff the fish skin with this mixture. Sew the opening and wrap tightly with reynolds wrap aluminum foil.
5. In a large frying pan, deep fry the bangus for 10 minutes. Remove the aluminum foil and continue frying until the skin turns brown.
Tuesday, May 5, 2009
Coco Cream Paella
Ingredients:
1/4 cup atchuete oil
2 tbsp garlic, chopped
1/4 cup onion, chopped
3 pcs. longganisang macau, sliced
100 g pork, cut into cubes
100 g chicken, cut into serving pieces
2 maggi chicken broth cubes
pepper, to taste
4 cups steamed rice
1 385 ml carnation coco evap
2 pcs red bell pepper, cubed
1/4 cup green peas
2 pcs hard boiled egg
1 tbsp kasubha
Procedure:
1. Saute garlic and onion in atchuete oil until limp. Add longganisa and cook for 30 seconds.
2. Add pork and chicken and cook until meats turn white in color. Season with maggi chicken broth cubes and pepper before stirring in rice. Mix well.
3. Pour in carnation coco evap and toss to coat all ingredients with sauce.
4. Add bell pepper and green peas. Cook while constantly stirring for another 5 minutes or until rice is dry and lumpy.
5. Garnish with kasubha and serve with slices of boiled eggs.
4-6 Servings
1/4 cup atchuete oil
2 tbsp garlic, chopped
1/4 cup onion, chopped
3 pcs. longganisang macau, sliced
100 g pork, cut into cubes
100 g chicken, cut into serving pieces
2 maggi chicken broth cubes
pepper, to taste
4 cups steamed rice
1 385 ml carnation coco evap
2 pcs red bell pepper, cubed
1/4 cup green peas
2 pcs hard boiled egg
1 tbsp kasubha
Procedure:
1. Saute garlic and onion in atchuete oil until limp. Add longganisa and cook for 30 seconds.
2. Add pork and chicken and cook until meats turn white in color. Season with maggi chicken broth cubes and pepper before stirring in rice. Mix well.
3. Pour in carnation coco evap and toss to coat all ingredients with sauce.
4. Add bell pepper and green peas. Cook while constantly stirring for another 5 minutes or until rice is dry and lumpy.
5. Garnish with kasubha and serve with slices of boiled eggs.
4-6 Servings
Shrimp Roll
Ingredients:
24 pcs. large shrimps (400g)
1 small carrot, chopped
1 can (234g) del monte crushed pineapple, well-drained
3 stalks green onions, chopped
12 lumpia wrappers, cut into 2
Procedure:
1. Remove shell and head of shrimp. Cut off and save tail. Chop shrimp meat and combine with the rest of the ingredients. Season with 1 tsp rock salt (or 1/3 tsp iodized salt), 1/4 tsp soy sauce and 1/4 tsp pepper. Mix well.
2. Wrap every 1 tbsp of mixture in lumpia wrapper. Insert shrimp tail at the end of each roll. Fry in oil until golden brown. Serve with del monte tomato or banana ketchup.
Makes 6 servings.
24 pcs. large shrimps (400g)
1 small carrot, chopped
1 can (234g) del monte crushed pineapple, well-drained
3 stalks green onions, chopped
12 lumpia wrappers, cut into 2
Procedure:
1. Remove shell and head of shrimp. Cut off and save tail. Chop shrimp meat and combine with the rest of the ingredients. Season with 1 tsp rock salt (or 1/3 tsp iodized salt), 1/4 tsp soy sauce and 1/4 tsp pepper. Mix well.
2. Wrap every 1 tbsp of mixture in lumpia wrapper. Insert shrimp tail at the end of each roll. Fry in oil until golden brown. Serve with del monte tomato or banana ketchup.
Makes 6 servings.
Monday, May 4, 2009
Binusog Na Pusit (recipe #2)
Ingredients:
1/2 kg squid, 12 to 15 pcs
2 tbsp calamansi juice
1/4 cup soy sauce
1/4 tsp iodized salt
1/8 tsp pepper, black, ground
1 tsp garlic, chopped
1/2 cup onion, chopped
1/4 cup tomatoes, chopped
1 sprig kinchay, chopped
1/2 cup singkamas, chopped
1/4 cup green pepper, chopped
1/2 cup pork, ground
2 pcs. eggs, beaten
2 tbsp oil
1 tsp garlic, chopped
1/4 cup onions, chopped
1 tbsp ginger, sliced
1/4 cup oyster sauce
2 pcs. chilli pepper, chopped
1/2 cup water
3 tbsp cornstarch
1/4 cup water
Procedure:
1. Clean squid. Separate head from body. Drain in a handy strainer.
2. Marinate squid in calamansi juice, soy sauce, salt, pepper.
3. Cut off head, leaving a portion of the head connected to the tentacles intact. Reserve this to seal the stuffing in the body. Put this portion back to the marinade.
4. Chop the head into small pieces. Set aside.
5. Mix garlic, onions, singkamas, tomatoes, kinchay, green pepper and ground pork.
6. Combine meat mixture into cavity of each squid heads. Blend in an egg.
7. Stuff mixture into cavity of each squid.
8. Put reserved head with tentacles in body opening.
9. Secure in place with a toothpick.
10. Arrange in a steamer and cook for 20 minutes.
11. Heat oil in a pan, saute garlic until brown. Add onions and cook till transparent. Add ginger and cook for 30 seconds.
12. Add oyster sauce, chilli pepper and water. Let it simmer.
13. Add steamed stuffed squids and simmer in sauce for 2 minutes.
14. Dissolve cornstarch in water and blend into the sauce.
15. Cook for a few minutes or until cornstarch thickens.
16. Arrange in a deep platter.
Serve hot.
Variation:
After step #9, coat stuffed squid in beaten egg, coat in flour and fry in hot oil. Serve immediately with Sweet and Sour Sauce.
Sweet and Sour Sauce
Ingredients:
1 tbsp soy sauce
2 tbsp banana catshup
3 tbsp vinegar
3 tbsp sugar, white
1/2 cup water
3 tbsp cornstarch
2 tbsp onions, sliced thinly
1/2 pc green pepper, sliced finely lengthwise
Procedure:
1. Mix all ingredients in a saucepot, except onions and green pepper.
2. When blended well, put over low fire.
3. Do not stir until suace starts to simmer.
4. Cook until sauce turns transparent or when cornstarch thickens.
5. Add onions and green pepper.
6. Serve.
1/2 kg squid, 12 to 15 pcs
2 tbsp calamansi juice
1/4 cup soy sauce
1/4 tsp iodized salt
1/8 tsp pepper, black, ground
1 tsp garlic, chopped
1/2 cup onion, chopped
1/4 cup tomatoes, chopped
1 sprig kinchay, chopped
1/2 cup singkamas, chopped
1/4 cup green pepper, chopped
1/2 cup pork, ground
2 pcs. eggs, beaten
2 tbsp oil
1 tsp garlic, chopped
1/4 cup onions, chopped
1 tbsp ginger, sliced
1/4 cup oyster sauce
2 pcs. chilli pepper, chopped
1/2 cup water
3 tbsp cornstarch
1/4 cup water
Procedure:
1. Clean squid. Separate head from body. Drain in a handy strainer.
2. Marinate squid in calamansi juice, soy sauce, salt, pepper.
3. Cut off head, leaving a portion of the head connected to the tentacles intact. Reserve this to seal the stuffing in the body. Put this portion back to the marinade.
4. Chop the head into small pieces. Set aside.
5. Mix garlic, onions, singkamas, tomatoes, kinchay, green pepper and ground pork.
6. Combine meat mixture into cavity of each squid heads. Blend in an egg.
7. Stuff mixture into cavity of each squid.
8. Put reserved head with tentacles in body opening.
9. Secure in place with a toothpick.
10. Arrange in a steamer and cook for 20 minutes.
11. Heat oil in a pan, saute garlic until brown. Add onions and cook till transparent. Add ginger and cook for 30 seconds.
12. Add oyster sauce, chilli pepper and water. Let it simmer.
13. Add steamed stuffed squids and simmer in sauce for 2 minutes.
14. Dissolve cornstarch in water and blend into the sauce.
15. Cook for a few minutes or until cornstarch thickens.
16. Arrange in a deep platter.
Serve hot.
Variation:
After step #9, coat stuffed squid in beaten egg, coat in flour and fry in hot oil. Serve immediately with Sweet and Sour Sauce.
Sweet and Sour Sauce
Ingredients:
1 tbsp soy sauce
2 tbsp banana catshup
3 tbsp vinegar
3 tbsp sugar, white
1/2 cup water
3 tbsp cornstarch
2 tbsp onions, sliced thinly
1/2 pc green pepper, sliced finely lengthwise
Procedure:
1. Mix all ingredients in a saucepot, except onions and green pepper.
2. When blended well, put over low fire.
3. Do not stir until suace starts to simmer.
4. Cook until sauce turns transparent or when cornstarch thickens.
5. Add onions and green pepper.
6. Serve.
Binusog Na Pusit (recipe #1)
Preparation Time: 45 minutes plus overnight to marinate squid
Cooking Time : 20 minutes
Servings : 8-10
Ingredients:
1 kg. medium sized squid, cleaned, heads and sac removed, approx. 14 pcs.
2 tbsp Maggi Seasoning
1 tbsp Maggi Chili Sauce
1/2 tsp salt
1/2 tsp pepper
1 tsp sugar
Filling: Combine
4 pcs. tomatoes, chopped
2 pcs. onions, chopped
1/2 cup chopped squid head
1/2 cup chopped wansuy (optional)
1 tbsp chopped garlic
1 8g. Maggi Magic Sarap
Procedure:
1. Marinate squid in Maggi Seasoning, maggi chili sauce, salt, pepper and sugar.
2. Stuff squid cavity with the combined filling and then seal the opening with a toothpick.
3. Grill the squid, occasionally basting with marinade. Slice into rings before serving.
Cooking Time : 20 minutes
Servings : 8-10
Ingredients:
1 kg. medium sized squid, cleaned, heads and sac removed, approx. 14 pcs.
2 tbsp Maggi Seasoning
1 tbsp Maggi Chili Sauce
1/2 tsp salt
1/2 tsp pepper
1 tsp sugar
Filling: Combine
4 pcs. tomatoes, chopped
2 pcs. onions, chopped
1/2 cup chopped squid head
1/2 cup chopped wansuy (optional)
1 tbsp chopped garlic
1 8g. Maggi Magic Sarap
Procedure:
1. Marinate squid in Maggi Seasoning, maggi chili sauce, salt, pepper and sugar.
2. Stuff squid cavity with the combined filling and then seal the opening with a toothpick.
3. Grill the squid, occasionally basting with marinade. Slice into rings before serving.
Serve hot.
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