"Baked Coco Shrimp Dish"

Ingredients:

• banana leaves
• 1/2 kilo medium to large shrimps
• 1/2 tsp iodized coarse salt
• 1/2 tsp ground white pepper
• 2 tbsps grated cheddar cheese
• 1/2 cup pineapple juice
• 1 large green bell pepper, seeded & cut into chunks
• 2-3 pcs dried chili pepper
• 1/2 tbsp fish sauce
• 2 stalks of onion leeks
• a pandan leaf, tied in a knot
• 2 pcs matured coconut

Procedure:

Let the vendor squeeze the shredded coconut for you using a manual jack pump. This is available in wet supermarkets.

Pre-heat oven at 400 degrees Fahrenheit. Line a baking dish with banana leaves.

Add the shrimps, salt, pepper and cheese. Mix well. Put the next-six ingredients. Pour the thick coconut cream. Cover with foil. Bake for 25 minutes.

Serve with steamed rice.

"Baked Tilapia In Rich Herbs & Spices With Coco Cream"

From the Carabao Restaurant of Coco Beach Island Resort from where we had our summer escapade. A copy-cat of their famous dish, "Pinutas". This is my version, instead of wrapping it in banana leaves and deep frying it. I lined a baking dish with banana leaves and baked it in an oven, that's for healthy reasons without sacrificing the good taste and cost cutting as well. Cooking oil has doubled its price lately. And for the fish, I used tilapia instead of tambakol.

after being prepared... before going to the oven...

after being baked... hmmm, looks yummy, isn't it? It is, indeed!

Ingredients:

• 3 pcs coconuts
• 3 pcs (3/4 kilo) tilapia, scaled & gutted
• ground white pepper
• a large chunk (50 grams) young ginger root
• 3 cloves garlic
• 1 large (50 grams) red onion
• 1 stalk celery
• 1 small (30 grams) red bell pepper
• 3 pcs finger chilis
• 2 pcs hot chili pepper
• fish sauce
• 4 pcs pandan leaves, tied in a knot
• banana leaves

Procedure:

When you buy your coconuts. Let the vendor squeeze them for you, they have this manual jack-pump. Less work for you in the kitchen and you will have a pure coconut cream extract.

Clean the tilapia. Place in a colander. Let it drain. Set aside.

Meanwhile, mince the ginger, garlic, onion, celery, red bell pepper and chilis.

Line a baking dish with banana leaves up until the sides. Arrange the tilapia. Sprinkle moderately with ground white pepper. Put all the minced herbs and spices on top of the fish. Drizzle with fish sauce. Pour generously with pure coconut cream. Add the tied pandan leaves. Cover with aluminum foil.

Bake in an oven (I used a turbo broiler oven, my conventional oven is broken) for 50 minutes in 475 fahrenheit. Remove the aluminum foil, banana and pandan leaves before serving.

Best with warm cooked rice.

Maman's Baked Tahong

just before going into the oven

after being baked, isn't this yummy?!

Ingredients:

• 2 pcs grated matured coconut
• 2 kilos medium-size mussels (tahong)
• 12 oz clear soda
• 1 tsp whole peppercorns
• 3 tbsps cooking oil
• 3 lightly crushed garlic with skin on
• a large chunk of pounded ginger
• 3 cloves finely pounded & minced garlic
• 1 large (50 grams) finely minced red onion
• 3/4-1 tsp ground white pepper
• 1/2 tsp fish sauce
• 3 pcs finger chilis, seeded & finely minced
• 3/4 cup grated quickmelt cheese
• finely minced fresh parsley (optional)

Procedure:

Make the vendor extract the coconut cream for you where you bought your coconuts. They have this manual jack-pump that does the job. That means less work in the kitchen (",) I also, made them extract the coconut milk, in which I will use for my "Maja Blanca", that would be for my next post.

Back to the recipe, wash and clean the mussels. Remove the beards by pulling it out.

Put the mussels in the wok. Add the next-four ingredients. Lid on. Place over medium-high fire. Bring to boil. Let it cook for another 3-4 minutes or until all shells open up. Remove cooked mussels from the broth. Reserve and strain the mussel broth for your soup later. Disregard any mussel that didn't open. Lay on a baking sheet or porcelain plate (like I did!) half of the shell that has the mussel on it. Disregard the other half of the shell.

In a small non-stick pan, place over medium-high fire. Heat moderately. Put oil and garlic. Saute until golden brown. Follow with onion. Cook until soft. Add the white pepper and fish sauce. Cook for less than a minute or until fragrant. Pour in the pure coconut cream. Mix. Bring to boil. Then, decrease fire to low. Simmer gently for 10 minutes. Stirring frequently to avoid sticking at the bottom of the pan.

Add the finger chilis. Mix. Cook for another 20 seconds. Remove from fire.

Pour a teaspoon of this cooked mixture over each mussel. Top with grated cheese. Sprinkle lightly with parsley if you have.

Bake at 475 fahrenheit until cheese melts and lightly brown.

Serve with steamed rice or crusty bread and don't forget the mussel broth. Reheat in the microwave before serving.

"Daing na Bangus"

I was the one who prepared and marinated the fish but my hubby did the frying. One of his favorites ... that was the reason why I needed to learn this recipe. My hubby loves it! Eventually, I've learned to love it also (",)


You'll need:

• 5 small pcs (650 grams) of milkfish, butterfly-cut
• 1 heapful rock salt
• 1 big head of garlic
• 1 tsp of whole peppercorns
• 1 cup white vinegar or native vinegar

Here's how:

Make a slit in the flesh beside the fish bone. Wash. Drain well. Arrange the fish in a tray, flesh up. Sprinkle half of the salt over it.

Using a mortar and pestle, pound the garlic finely along with the skin. Put the whole peppercorns. Crushed lightly. Add the rest of the salt and vinegar. Mix thoroughly using your hand. Pour over the fish. Stand for at least 2 hours before frying or place the marinated fish inside a container with cover and refrigerate.

Serve with "Garlicky Fried Rice" and slices of tomato.

"Inihaw na Bangus" (Grilled Milkfish)

My hubby requested this recipe but with the condition that he'll be the one grilling it. He agreed. This was our lunch. By the way, You can ask the fish vendor at the market to clean and cut the fish for you. Whatever cut you want, depending on how will you cook your fish.


Good for 4-6 servings


You'll need:

• 2 pcs (half a kilo each in weight) of milkfish, gutted, grill-cut or butterfly-cut
• 2 large (100 grams) red onion, minced
• 4-5 pcs (200 grams) tomatoes, chopped
• salt and pepper
• 1/2 tbsp of soy sauce
• wilted banana leaves (optional)

Here's how:

Wash the fish. Remove the blood that run along the side of its fishbone and the heart. Drain well. Sprinkle moderately with salt the flesh of the fish.

Meanwhile, in a small bowl, combine the onion and tomatoes. Add a little salt. Sprinkle with pepper. Put the soy sauce. Mix until well-blended.

Stuff the fish with the mixture. Wrap in banana leaves. Grill.

Serve with toyo-mansi dip and lots of rice (",)