Yes, I am aware that it’s a Spanish dish. But believe it or not, Paella has long been part of the Philippine menu. If I’m not mistaken, only Filipino cooking has the Spanish influence among all Asian cuisine. Surprised? You’re not alone. My Kiwi officemates were actually amazed to find out I was of Spanish descent when they asked about my lengthy maiden name.
I’m featuring the Paella today because my sister’s friend was kind enough to cook this for my mom’s birthday lunch.

Flickr Image: avlxyz

(I have the photo, Tom, the previous editor of Noodles and Rice, had the recipe.)
I miss …read more

As requested by my dear sister, this will be one of the dishes that my mom will cook for her birthday lunch on Saturday. (Hence, the photo will follow then.) Much as we wanted to order or dine out to save the birthday girl the trouble of having to cook, we are taking advantage of her skillful presence in the kitchen. Lol!
Ingredients:
1 large fish
1 large onion
2 large green and red sweet pepper, cut into strips
5 tbsps soy sauce
5 tbsps vinegar
4 tbsps brown sugar
2 tbsps cornstarch
vetsin to taste
pinch of black pepper, pounded
Directions:
1. Clean and fry fish and set aside. Fry garlic, …read more

Another great original recipe from Mommy dearest..
Ingredients:
500g fish fillet, cut 3 inches wide, 3 inches long
200g tofu, cubed
2 tbsps cooking oil
3 cloves garlic, peeled/minced
1 small onion, chopped
2 tbsps all-purpose flour
2 tbsps corn flour, diluted in ½ cup water
1 small capsicum, sliced
2 tablespoons black beans/tausi
1 tbsp soy sauce
Directions:
1. Roll fillets in all-purpose flour, fry until medium brown, set aside; Do the same to your tofu, set aside.
2. Wash black beans/tausi to lessen saltiness. Heat sauce pan with cooking oil, add garlic, onion, tausi and capsicum.
3. Add the diluted cornflour, mix well with soy sauce.
4. Pour the boiling sauce over the fried …read more

Have you any leftover grated coconut from the palitaw you had for your afternoon snack? If you do, well, get the pan ready and try this spicy seafood recipe:
Ingredients:
1 kg large prawns
2 tbsps grated coconut
1 tsp aniseed powder
1 tsp white pepper
1/4 cup water
6 tbsps vegetable oil
3 onions, 1 sliced and 2 coarsely chopped
sprig of curry leaves
4 tomatoes, peeled and chopped
1 red chilli, cut lengthwise and seeded
1 tsp chilli powder
1 level tsp ground turmeric
salt to taste
Directions:
1. Trim off the prawn beards and tails, leaving the shell on. Carefully slit the prawn backs and remove the cord. Set aside.
2. Blend the coconut, …read more

Ingredients:
1/2 kg large shrimps, shelled and deveined
1/2 kg fresh mushrooms, sliced
4 tbsps lard
3 tbsps cornstarch
1/2 tsp powdered ginger
2 tsps soy sauce
salt
Directions:
1. Sprinkle cornstarch, soy sauce and powdered ginger over shrimps. Mix very well.
2. In a skillet, heat lard and stir-fry vegetables. Set aside.
3. Heat remaining oil in skillet and stir-fry shrimps in it for about 3 minutes. Add cooked vegetables to shrimps and combine very well. Add seasoning. Serve hot.
Happy cooking!
Source: Philippine Fiesta Recipes
by Leonarda R Belmonte & Perla B Del Mundo

Ingredients:
500g small fish fillets
2/3 cup plain flour
1/3 cup cornflour
2 egg whites
1 tbsp oil
1 cup water
oil for deep frying
Red Garlic Sauce:
1/4 cup sugar
1 tsp salt
1 tbsp white vinegar
1/2 tsp chilli powder
2 tbsps dry sherry
2 cloves garlic, crushed
1 tbsp cornflour
1 cup water
2 drops red food coloring
Directions:
1. Remove bones from fish; cut fish in half. Sift flour and cornflour into bowl, make well in centre, stir in egg whites and oil, then gradually stir in water to give a thin smooth paste.
2. Heat oil for deep frying in wok, dip fish in batter; drain well. Deep fry in hot oil until golden brown …read more

Also known as Lemongrass Soup with Shrimp, is this week’s Seafood Sundays feature.
Lemongrass carries an aromatic citrusy scent that, along with the kaffir lime leaves, balances the heat of the roasted chili paste in this signature Thai dish.
Ingredients:
375 g large shrimp (prawns) in the shell
2 tbsps vegetable oil
4 lemongrass stalks, tender midsection only, smashed and cut into 2-inch lengths
6 slices fresh galangal or 3 slices dried galangal
6 green Thai chilis or 8 green serrano chilis, cut in half crosswise
6 cups chicken stock
8 kaffir lime leaves, spines removed
1-2 tbsps roasted chili paste, or to taste
1 cup drained canned straw mushrooms
4-inch piece …read more

Apologies for the delay in my posts and my short absence. Things have been quite crazy since my return to work from a year-long maternity leave.
Anyway, this delectable dish I’m sharing was meant for yesterday’s Seafood Sundays. Doesn’t take too much time to prepare and cook. Perfect for my comeback (to work, that is!).
Ingredients:
5 cm piece fresh ginger
3 tbsps Japanese soy sauce
1 tbsp mirin
3 spring onions, very finely chopped
3 tsps sugar
4 small fish cutlets, each about 150g, such as tuna, blue eye cod, jewfish
slices of cucumber, to garnish
Procedure:
1. Finely grate the ginger. Squeeze the ginger firmly with your fingertips to remove all …read more

I hope you like this first recipe that marks the start of the Seafood Sundays series. It’s a fiery Sri Lankan dish that only takes about 15 minutes to cook. And it can take you less time to prepare the ingredients if you use pre-packed deveined prawns and pineapple-cut arrow squid from the frozen section of your supermarket.
Ingredients:
500g raw prawns
2 squid hoods
250g mussels
3 tbsps oil
2 medium onions, sliced
2 cloves garlic, crushed
1 tbsp grated fresh ginger
1/2 tsp ground turmeric
1 tsp chilli powder
1 tsp paprika
1/4 cup tomato puree
1 tsp soft brown sugar
Procedure:
1. Peel and devein the prawns. Cut the squid hoods into …read more

Another one of many flavorful ways to cook prawns:
Ingredients:
500g medium raw prawns
6 spring onions
1 tbsp oil
3 cloves garlic, finely chopped
2 tbsps caramel sauce*
1 tbsp fish sauce
1 tbsp lime juice
1 tbsp soft brown sugar
1/2 tsp salt
1/4 red pepper, cut into fine strips, to garnish
Procedure:
1. Remove the prawn heads and, using a fine needle, devein prawns, leaving the tails, shells and legs intact. Rinse the prawns under running water and pat dry with paper towels.
2. Finely chop half the spring onions. Cut the rest into 4 cm long pieces and then finely shred the pieces into thin strips.
3. Heat the oil in …read more