LeftOver Magic: Fettuccine with Clam Sauce

During the Holy Week, one of the dishes I prepared was clam soup. I bought 1 kilo of clams which I thought was just right for us, but apparently, 1 kilo was a lot. The following day, I didn't cook any other food but I did magic with what was left of the clams. Aside from the clams, I had leftover fettuccine noodles in the fridge waiting. A pantry stocked with cream and Parmesan cheese completed the recipe.

Ingredients:

• Leftover clams (or any seafood)
• 4 cloves garlic (minced)
• 1 medium white onion (chopped )
• 200g cooked fettuccine or any pasta available
• 1 cup all- purpose cream
• 1 tsp dried basil or any herb or your choice fresh or dried
• 1 tbsp grated Parmesan cheese
• 2 tbsp olive oil
• 1/4 tsp granulated pepper

Note: Vegetables from the clam soup was included

Procedure:

• In a pan, heat olive oil then saute garlic and onions.
• Add clams then stir and simmer for a few seconds.
• Add all- purpose cream and stir until well- blended.
• In low heat, add pasta and mix everything together.
• Add pepper and Parmesan cheese to taste.

Enjoy!

Shrimp Curry With Spinach

Ingredients:

• Shrimps or Prawns
• 1 tsp yellow curry
• 2 tbsp olive oil
• 5 cloves garlic (minced)
• 1/2 tsp ginger (minced)
• 1 medium onion (chopped)
• 1 bunch Spinach (washed)
• 1/2 cup fresh milk

 How To:

• In a pan, saute garlic in olive oil until light brown.
• Add chopped onion and minced ginger. Stir for a few seconds.
• Add shrimps and curry powder. Stir until shrimps are orange.
• Add washed spinach and milk. Simmer for a few seconds.
• Salt and pepper to taste.

*I kept the shell of the shrimps intact to add flavor and so that the shrimps will not shrink. The shrimp I used is a local shrimp called Sugpo, it's clean no need for deveining.

Crispy Shrimp Tempura

It's a Thursday which means weekend is just around the corner, and my younger sister paid us a visit today. And when sisters get together, the kitchen is expected to get busy.  I have some Tiger Prawns waiting,  aside from having a good conversation, a tempura dish would be wonderful.

To start: Tempura is a Japanese dish that is dip in batter then deep-fried. It goes with seafood or vegetables. The Tempura batter is compose of cold water, all-purpose flour, eggs, baking soda, oil, and seasonings like salt and pepper.

*Tempura batter is traditionally mixed in small batches using chopsticks to obtain its fluffyness.

*Please take note when making tempura, prawns should be peeled, deveined and washed well.

Aside from the usual flour and egg batter, I coated each with Japanese- style bread crumbs to make it crispy. Then deep-fried until golden brown.

Tentsuyu sauce: is the traditional Tempura Sauce

Food Trip Friday--- Grilled Mussels

All time favorite seafood which is very abundant here in our country and easy to cook.

My Mussel stories:

1. When I was pregnant with Franky mussels was one of the food that I didn't like to eat or even smell. Odd, because Mussels is actually my favorite since I was a kid. 

2. I enjoy Sunday lunch with the whole family : sauteed mussels and seaweed salad. It's a regular  on our Sunday market list.

3. I also like baking mussels with butter and garlic, topped with cheese. I remember I would often bring baked mussels for my husband's parents (now my in-laws) every time I visit them. My father- in-law loves it.

Anyway, one Friday when I visited my parents, I went to our hometown wet market to buy fresh mussels and decided to grill it then served with garlic- butter.

Food Trip Friday

Special Crab Rice

I first tasted Crab Rice in an authentic Chinese restaurant owned by a family friend.

Restaurant location: Seaside Macapagal Blvd.

It was so good and heavy. Composed of crab pieces, Glutinous Rice, Ginger, Soy Sauce. Over the weekend, my Dad made some for dinner. Part of our weekly get together is preparing special dishes.

This Crab Rice is super special from the usual because it has prawns to go with it.

Here's a Crab Rice Recipe I found online.

Mixed Seafood in Crab and Corn Soup

I did a little experimenting this evening. I thought of something new to post. Its been a while since I submitted a food entry.

Let me sizzle you with my Mixed Seafood in Crab and Corn Soup.

Ingredients:
1/4-1/2 K of shrimps (peeled)
100g of squid balls (real squid rings would be perfect!)
1 tbsp of fish flakes (may it be from your left over dinner)

note: you can add green chili to make it spicy.
note: you can add mussels, lobster meat, crab meat, any seafood you want!

1 pack of Crab and Corn soup
1 medium carrot (sliced thinly)
100g baby corn (chopped)
5 cloves of garlic (minced)
1 medium onion (chopped)
1 medium green bell pepper (sliced)
1 canned button mushrooms (Shitake---perfect!)
1 tsp all purpose flour
2 cups water
dash of salt and pepper
2 eggs beaten
2 tbsp olive oil

How To:
In a separate bowl--- mix water, crab and corn powder and flour. Stir until everything is dissolved. Set aside.
In a sauce pan--- In olive oil, saute garlic, onion, and seafood (shrimp and squid balls) stir until half-cooked.
Add carrots, baby corn and mushrooms. Stir until everything is cooked.
Set in low fire. Add the crab and corn, flour mixture. Stir until sauce is a bit thick.
Add beaten eggs. Keep stirring for about a minute.
Salt and pepper to taste.
Green bell pepper to garnish.

Servings: 5-6

DIWAL

Diwal is a known shellfish to be found at the waters of Western Visayas, more at the Panay Island area here in the Philippines. My Dad flew in some from his hometown in Iloilo. Still alive and spurting out seawater.
In the city of Roxas in Iloilo, they celebrate the DIWAL HARVEST SEAFOOD FESTIVAL. Diwals are harvested 25 feet under. You will dig your arms 2 feet more in order to get this Angel wing seashell. Diwal is Visayan for tongue. Because of its protruding mussel that looks like a tongue sticking out, it was then named DIWAL.

Diwal became almost extinct in the coastal waters of Western Visayas because of over harvesting and trawling by locals who found a lucrative business in selling diwal. The shell's ability to command a high retail price is due largely to the people's rising demand for it because of its sweet taste and tender mussel texture when broiled. The local government of Roxas City, to celebrate the re-emergence of diwal in its coastal waters, held the first and only Diwal Harvest Seafood Festival in the country.-source-

Taste like oyster and mussle combined. It was very rich. Broiled with lots of chopped ginger, garlic, some salt and pepper. To be able to appreciate its flavor, it is best eaten plain without any condiments. You will surely enjoy this rare delicatessen.

Prawns with Mushroom and Rosemary

This was our dinner last saturday.

I simply sauted my prawns in olive oil with minced garlic and mushrooms. Drizzled them with dried rosemary, salt and pepper.