Archive for the ‘Seafood’ Category

Smoked Salmon Frittata

It’s almost the end of the lenten season and I wanted to add yet another foodie discovery to my “meatless arsenal”.  Got the recipe from the magazine, New Idea. 😉

What’s great about this recipe is that it only uses six ingredients and is fairly easy to prepare – especially for a novice frittata maker like me!

WHAT YOU NEED: 6 eggs, 1 1/4 cups milk, 100 g packet smoked salmon (cut into thick strips), 1/2 cup bottled fire roasted peppers (drained and chopped), 1 cup frozen peas, 2 cups grated tasty cheese (cheddar may also be used)


  1. Grease a 20cm round cake pan and line base with baking paper. (I opted to do away with the greasing and lined even the sides with baking paper).
  2. Whisk eggs and milk in a large bowl until combined. Stir in salmon, peppers, peas and half the cheese. Season with pepper.
  3. Pour into prepared dish. Sprinkle with remaining cheese.
  4. Bake, uncovered, in a 180C oven for 1 hour, or until set and golden. Let stand in pan for 10 minutes.
  5. Turn out of dish. Serve cut into wedges.

Once done, here’s my four-step “guide” on how to best enjoy your “finished product”.

Bon appetit!

VERDICT: Definite crowd-pleaser :mrgreen:

Fab French Fungi

Before all of you let out a collective “Eeeeewwww!” at the title of my post, please do read on… I’m sure most of you will hopefully see how close to reality this “claim” is later on …  😉

As mentioned in my previous entry, thanks to my sister’s good friend (our fave French monsieur also known as “Louis Pierre”), we got over our initial biases and were pleasantly acquainted with traditional French cuisine.

Although admittedly a bit pricier than the usual “plate of the day”  in Spain or in Portugal, our gastronomic adventure led us to a quaint and cozy restaurant in the heart of Paris – Truffes Folies – where, you guessed it – the specialty is the so-called “diamond of the kitchen” – the fab fungus that is the truffle.

Sure, I’ve heard of truffles before – why, I’ve even tasted its chocolatey version! 😳  Little did I realize though how chocolate truffles were in a totally different league till I tasted the delicate flavor of the “real thing” – that I too would inevitably fall prey to the charms of this “fungal fruit”- especially after sampling these savory truffle-ized culinary creations…

Too bad I never got around asking the chef what the creamy, sorbet-like scoop was… 😦 It was delicious nonetheless!

How’s this for upping the status of the lowly omelette? 😉

My order. Y-U-M-M-Y.

Hubby’s order. Y-U-M-M-I-E-R!

And for those of us (i.e., my brother) who weren’t huge truffle fans that adventurous with their food, there’s always this…

Still tasty and delish!

Of course, if, for some weird reason, you feel that flavor was still wanting, you can always have dashes of these…

or this  – to ultimately “level up” the “delish factor” of your dish!

Needless to say, our traditional French lunch that day will set the bar “way up” for our future foodie adventures.

And if only for this, I can definitely say, “Vive la France!” 😎

Walking for a Cause

Hubby may have mentioned in his blog that we have recently taken to brisk walking most mornings to help keep us fit.  Except that there seems to be a teeny-weeny problem…

After burning all those calories, we do seem to have the uncanny ability to gain them all back pretty quickly – especially since anything which closely resembles exercise  manages to work up our monster appetites! 😥

Let’s just say that until we get over these “post-workout cravings”, we definitely remain works-in-progress… 😉

Guess we really do have to keep a safe distance from our favorite neighborhood “(ku)mare” if we are to be successful in our goal of shedding off some pounds … Via Mare, why is it just so hard to stay away? 😳

Daing na Bangus

Imagine my surprise when hubby brought home “something fishy” on his return trip from an errand in our friendly neighborhood Asian grocery…

Whaddyaknow? It’s bangus (milkfish)! And what’s more, it’s been perfectly cleaned, filleted, vacuum-packed and … best of all – DEBONED!!! 😆 (*doing the dance of joy now*) At SR19 (USD5), this baby’s a  s-t-e-a-l  too!

You see, although we can readily get milkfish in most groceries and fish markets here, it’s very rare that they come deboned – so getting our hands on this was a real find!

What to do with a deboned milkfish?

Why, what our Pinoy tastebuds have been craving for for the longest time…

Daing na bangus (milkfish seasoned with vinegar, soy sauce, pepper and garlic)! Yum! :mrgreen:

And to relish the “full gastronomic daing experience”, we just had to go the full mile and throw in the whole ensemble…

Suffice it to say our Pinoy cravings were more than satisfied that day. 😉

Kudos to the Filipino Food Lovers site for this delicious recipe and to our dear cousin-in-law Ge for the homemade atchara (pickled vegetables).

Shrimp Siomai

The past lenten season definitely meant more meatless treats coming out from my tiny kitchen.

One recent favorite was this…

Yummy shrimp siomai (dumplings)!

If I may add, this could also be called the “Munchkin Dumplings” as they were inspired by this recipe. A minor revision was that instead of adding a quarter cup of bamboo shoots, I halved this and then threw in 1/8 cup of chopped water chestnuts to the shrimp mixture for that added sweetness and crunch.  Also, since I still needed more practice in doing the “Shanghai-style” wrapping for the dimsum, I just ended up using the simpler Japanese gyoza wrappers. 😉

The finished product, though not as aesthetically pleasing as my “inspiration dish”, tasted just as good and was promptly “decimated” by my hungry pack of dimsum fanatics! 😆  Here…have a (virtual) taste!

Verdict: For a scheduled “encore” in my kitchen soon! :mrgreen:

Shrimps with Green Peas, Water Chestnuts & Cashew

According to the recipe book I got this from (Going East – A Merging of Culinary Styles by Gene R Gonzalez)…

This is a classic dish popularized by the Fookien settlers in the Philippines during the 1900s

Being Chinoy (Chinese-Filipino) by marriage, this naturally appealed to me 😆 so I figured to try it out for lunch today. 

And guess what? I liked  it!  Aside from it being so tasty,  a welcome bonus is that it’s super-easy to prepare!

Just served it a while ago to 2 of 3 gremlins (eldest gremlin is not a big fan of seafood unfortunately…) and both gave their “yummy” seal of approval. 😎  The addition of water chestnuts gave a wonderful crunch and sweetness in almost every bite. It’s just perfect with steamed white jasmine rice too.

Sharing with you the easy recipe right now.  FYI, I doubled the proportions in my version to suit the 1/2 kilo of shrimps I had available.

WHAT YOU NEED: 1 cup peeled and deveined shrimps, 1 tsp minced garlic, 1 tbsp chopped onion, 1 tsp sliced ginger strips, 2 tbsp oyster sauce, 1/2 tbsp soy paste (didn’t have this so used soy sauce instead), 1 tbsp sugar, 1/4 cup quartered water chestnuts, 1/4 cup cashew nuts, 1/4 cup green peas, 1 tbsp Double A powder diluted in 2 tbsp water (did not have this as well), 2 tbsp peanut oil (I used canola), 1 tsp miso (optional – left this out in my version)

HOW TO: Roast cashew 3-4 minutes over low heat and set aside.  Saute garlic, onion and ginger in peanut oil. Add shrimps. Add oyster sauce, sugar, soy paste, miso, water chestnuts and green peas.  Add Double A slurry.  Add cashew and simmer to cook. Serves 3-4.

This also serves as my Seafood entry to this week’s Lasang Pinoy Sundays.

Bon appetit, everyone!

Oatmeal-Crusted Fish Fillet and Garlic Potato Wedges

It’s the lenten season once more.  For many Catholic mommies like myself, in addition to the usual spiritual exercises involved during this time, this also means looking for new and yummy meatless (i.e., non-beef, pork or chicken) dishes to serve the family.

What I prepared for lunch today, though not exactly new, has long been an almost forgotten dish in our home – which is a pity, really, since it’s relatively simple to prepare.

Of course, I’m referring to none other than the classic combo of  fish and chips! Or, to be more, er, specific, oatmeal-crusted fish fillet with garlic potato wedges.

Though I used my mom’s “classic” fish fillet recipe (with a small twist with the addition of the oatmeal crust), I googled the chips recipe here.

Here’s how the finished product looked like…

Plated with steamed jasmine rice and tomato thousand island salsa, I’m pleased to say that my hungry brood gave it their unanimous “seal of approval” 😎 with Little Diva even requesting that I save some for her “baon” (packed lunch) for school.

Lent or not, this will certainly make a comeback in my kitchen more often than before!

Sharing with you my easy-peasy fish fillet recipe below.

YOU NEED:  3/4 to 1 kilo white fish fillet, cut into 3″ squares (I used hammour this time but back home my mom always used labahita), juice from 1/2 lemon, 2 eggs, 8 tbsps cornstarch, 2 tsps baking powder, 1 tbsp salt, 1/4 tsp ground black pepper, raw oatmeal for coating

HOW TO: Season fillets with salt, pepper and lemon and leave in refrigerator overnight. Prepare batter mixture by adding cornstarch and baking powder to the 2 beaten eggs. Dip seasoned fillets in batter mixture and coat with oatmeal (this is the part I added – pleasantly surprised to find that oatmeal makes for an excellent substitute to panko breadcrumbs!) before deep-frying in very hot canola oil.  Drain on paper towels and serve immediately.

Bon appetit!

Steamed Hammour Fillet in Soy Sauce

Given the usually rich and decadent dishes served during the holiday season, it truly is a breather to eat something as simple yet delicious as this…

After all, we do need to give our tummies a break sometime, right? 😉

This is a perfect match to steamed white jasmine rice.  And on a cold wintry kind of day, it definitely warms both the tummy and the spirit – yum! 😎

Many thanks again to Jam of  The Happy Tummy Kitchen for sharing this recipe – which I tweaked a bit (used hammour – the Arabic version of grouper – instead of cream dory and Kikkoman regular soy sauce instead of the light variety) to accomodate what was available in my own kitchen.

Dimsum Discovery

Just wanted to share with you our latest find from the frozen food section of our friendly neighborhood (Asian) grocery…

The only thing I understood – apart from the brand name – were the yummy-looking dumplings enticing us to give ’em a try! 😀

Though the price was a bit steep (SR25  – or USD6.67 – for 12 pieces), hubby and the boys became instant fans!  We were definitely not disappointed insofar as taste was concerned since it brought back fond memories of delicious dimsums past… 😳

Our only wish: Super-size this siomai!  If this were so, guess we’d not be having second thoughts with shelling out our hard-earned riyals the next time 😉


Everytime we want to have something light and relatively healthy, we always go for Japanese food.

However, since Japanese restos are only beginning to be introduced to this kingdom (and with only a handful – the expensive ones – serving really good and authentic Jap dishes), we have to resort to home-cooked Japanese food most of the time.  And since I’m the designated cook at home, I make sure that I prepare mostly simple yet yummy dishes inspired by the Land of the Rising Sun.

Here’s what I came up with during our recent “Japanese Night”… 😀

Maki Variants: Crabstick and cucumber with faux caviar and Spicy Tuna

BTW, I found this link especially helpful when prepping my sushi rice while this one made actually putting the makis together a tad easier.

And I also tried something new… well, not exactly… since I’ve had this years ago when my mom made this for us when they were still based in Nagoya…

Though the chicken dish was not a big hit with the tweens, I’m glad that both hubby and diva-lette liked it. And the maki? Well, they were  “mercilessly devoured” – as usual – hahaha! 😎

Here’s another shot of the chicken (with its Japanese name this time) up-close…

And finally, for those who may be interested, here’s the easy recipe for the chicken that my mom passed on to me (I think she got it from one of those “authentic” Nihongo cookbooks):

WHAT YOU NEED: 400 grams skinless, boneless chicken breasts (I used 450 g in mine with the same results), 2 tablespoons sake/Japanese rice wine, 1 tablespoon lemon juice

FOR THE SAUCE: 2 tablespoons sake, 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon sesame oil

HOW TO: Prick chicken breasts with a fork and season with salt (I used approximately half a tablespoon to season mine).  Put chicken in small bowl and add sake and lemon juice.  Let marinate for 20 minutes (I did mine overnight). Place chicken and marinade in a steamer and steam for 20 minutes. Mix together ingredients for the sauce and boil until sauce thickens somewhat.  Cut chicken into bite-size pieces and serve with the sauce.

Easy-peasy, isn’t it? 😉