Project in T.L.E.

5 Recipes of Seafood

Fish Escabeche Recipe

Ingredients
 1 large fish (1 to 2 lbs), cleaned and salted
 1 medium red bell pepper, sliced into strips
 1 medium red onion, sliced
 1 cup white vinegar
 5 cloves garlic, crushed
 1 teaspoon whole peppercorn
 ½ teaspoon salt
 ¼ cup sugar
 ½ cup cooking oil

Instructions
1. Heat cooking oil in a frying pan then fry both sides of the fish until a bit crispy. Set aside.
2. Heat a clean pan and pour-in the vinegar. Let boil.
3. Add sugar, whole peppercorn, and garlic. Cook for 1 minute.
4. Put-in the onion and red bell pepper. Stir and cook until the vegetables are tender.
5. Sprinkle salt and then stir.
6. Put-in the fried fish. Cook for 2 to 3 minutes.
7. Turn-off heat and transfer to a serving plate.
8. Serve. Share and enjoy!
 Seared Scallops in Herbed Butter Sauce Recipe
Ingredients
 1 lb. jumbo scallops
 4 tablespoons butter
 3 tablespoons olive oil
 ½ cup white wine
 2 teaspoons chopped flat leaf parsley
 taste
Instructions
1. Melt 1-tablespoon butter in a pan. Add 2
tablespoons olive oil.
2. Once the butter and oil gets hot, sear both
sides of the scallops until it turns light
brown in color. Remove the seared
scallops from the pan. Set aside.
3. Prepare the herbed sauce by melting the
remaining butter in the same pan and add
the remaining olive oil.
4. Saute the onion until soft.
Tinolang Tahong with Malunggay
Ingredients
 2 lbs. mussels, cleaned
 2 thumbs ginger, crushed
 2 stalk lemongrass, tied into a knot
 2 cups malunggay leaves
 pepper to taste
Instructions
1. Bring water to a boil.
2. Add the onion, ginger, and lemongrass.
Continue to boil in medium heat for 8
minutes.
3. Add the mussels. Boil for 6 minutes.
 1 small yellow onion, minced
 2 teaspoons lemon juice
 ¼ cup clam juice
 Salt and ground black pepper to
5. Pour the white wine and clam juice. Let
boil.
6. Add the parsley and lemon juice. Continue
to cook in medium heat until the liquid
reduces to half.
7. Add the seared scallops back into the pan.
Sprinkle salt and ground black pepper. Stir.
Cook for 1 minute.
8. Transfer to a serving plate.
9. Serve. Share and enjoy!
 1 medium yellow onion sliced
 5 to 6 cups water
 Salt and ground black
4. Gently slide-in the malunggay leaves. Cook
for 6 to 8 minutes.
5. Sprinkle salt and ground black pepper. Stir,
6. Transfer to a serving bowl. Serve.
7. Share and enjoy!
 Crawfish in Coconut Milk with Spinach

Ingredients
 3 lbs. crawfish, steamed  1 medium onion, minced
 4 cups (2 cans) coconut milk  3 cloves garlic, crushed and chopped
 5 pieces long green chili  ⅛ teaspoon powdered black pepper or white
 3 cups fresh spinach pepper
 3 tablespoons shrimp paste  3 tablespoons cooking
 oil

Instructions
1. Heat oil in a cooking pot 5. Add the chili and crawfish. Stir and cook for
2. Sauté onion and garlic until the onion turns 5 minutes while stirring every minute.
translucent 6. Slide-in the spinach and add the pepper
3. Add the shrimp paste. Stir and cook for 30 powder. Cook for 2 minutes.
seconds. 7. Transfer to a serving bowl. Serve with
4. Pour the coconut milk in the pot. Let boil. warm white rice.
Cover and cook in medium heat until it 8. Share and enjoy!
reduces to half.

Inihaw na Pusit Recipe (Grilled Squid)

Ingredients
 3 pieces medium to large squid, cleaned
 1 cup soy sauce
 1 large tomato, diced
 1 large sweet onion, diced
 3 pieces dried Thai chili
 ½ piece lemon or 2 pieces calamansi
 salt and ground black pepper to taste

Instructions
1. In a large container, combine onion and tomato
2. Add some salt and pepper and mix well.
3. Stuff the squid with the onion and tomato mixture. Add more if necessary.
4. Grill the squid for 6 to 8 minutes per side.
5. Transfer to a serving plate.
6. Serve hot with dip. Share and Enjoy!
 Project in T.L.E.

5 Recipes of Soup

Tuna Jaw Sinigang

Ingredients
 3 lbs. tuna jaw, sliced
 15 to 20 pieces young tamarind
 4 long green peppers (siling pansigang)
 1 large yellow onion, wedged
 1 small daikon radish (labanos), sliced into thin pieces
 1 bunch mustard greens
 2 medium tomato, wedged
 ¼ cup yellow miso paste
 3 tablespoons fish sauce (patis)
 8 cups water

Instructions
1. Boil the water in a large soup pot. Add the tamarind. Cover and continue to boil for 30 minutes.
Remove the tamarind from the water using a kitchen strainer. Let the tamarind cool down and put it
on a sturdy sieve. Position the sieve over the pot and then extract the tamarind juice out by placing a
spoon on top of the tamarind. Push it against the sieve. Discard the pulp. The water should still be
boiling at this point.
2. Add tomatoes, onion, and miso paste. Cover and boil for 15 minutes.
3. Gently slide-in the tuna jaw slices. Cook for 20 minutes.
4. Add the peppers and daikon radish. Cover and continue to cook for another 10 minutes.
5. Add the mustard greens and pour the fish sauce on the pot. Stir. Cook for 8 minutes.
6. Transfer to a serving bowl. Serve with rice along with a small bowl of fish sauce and red pepper
flakes on the side.
7. Share and enjoy!
 Tinolang Isda

Ingredients
 2 lbs. Tuna
 jaw (panga)  1 medium yellow onion, sliced
 1 to 2 cups hot pepper leaves (dahon ng sili)  3 thumbs ginger, peeled and sliced into pieces
 1 bunch scallions, sliced in 3 inch pieces  1 stalk lemongrass
(dahon ng sibuyas)  1 piece Knorr Fish Bouillon (fish cube)
 2 plum tomato, sliced in wedges (optional)  5 cups water
 3 to 5 pieces long green pepper (siling  3 tablespoons fish sauce
pansigang)
 (patis)

Instructions
1. Pour
2. water in a soup pot. Let boil.
3. Add ginger, tomato, and onion. Let the water reboil
4. Add-in the lemongrass. Cover and boil for 5 to 8 minutes.
5. Gently slide-in the Tuna. Cover and cook for 12 to 15 minutes.
6. Add the fish cube and then stir. Cover and continue to cook between low to medium heat for 2
minutes.
7. Add the hot pepper leaves, scallions, long green pepper, and fish sauce. Stir and cook for 3 minutes.
8. Transfer to a serving plate. Serve with rice.
9. Share and enjoy!

Tinolang Tahong with Malunggay

Ingredients
 2 lbs.
 mussels, cleaned
 2 thumbs ginger, crushed
 2 stalk lemongrass, tied into a knot
 2 cups malunggay leaves
 1 medium yellow onion sliced
 5 to 6 cups water
 Salt and ground black pepper
 to taste

Instructions
1. Bring
2. water to a boil. 5. Gently slide-in the malunggay leaves. Cook
3. Add the onion, ginger, and lemongrass. for 6 to 8 minutes.
Continue to boil in medium heat for 8 6. Sprinkle salt and ground black pepper. Stir,
minutes. 7. Transfer to a serving bowl. Serve.
4. Add the mussels. Boil for 6 minutes. 8. Share and enjoy
 Sinigang na Liempo sa Sampaloc (Pork Sinigang)

Ingredients
 2 lbs. pork
 belly, chopped  12 pieces okra
 16 ounces unripe sampaloc (tamarind)  3 to 4 pieces long green chili (siling pansigang)
 1 bunch kangkong (onchoy), cleaned and sliced  4 cups water
 3 medium gabi(eddo), halved  2 cups beef broth
 2 medium ripe red tomatoes, quartered  2 tablespoons cooking oil
 1 medium yellow onion, quartered  Fish sauce

 to taste

Instructions
1. Boil the water in a cooking pot. 7. Place the tamarind on a strainer and let the
2. Put-in the tamarind and continue to boil for 45 remaining juice out by pushing a spoon against
minutes. Once done, remove the tamarind from it. Add the tamarind juice to the cooking pot
the water. Set both aside. where the meat is. Simmer for 60 minutes. Add
3. Meanwhile, heat the oil on another deep more water if necessary.
cooking pot. 8. Put-in the okra and long green chili. Cook for 3
4. Once the oil is hot, sear the pork belly until the minutes.
color turns light brown. 9. Add the kangkong (onchoy) and fish sauce. Stir.
5. Stir-in the tomatoes and onion. Cook for 2 Cover and turn the heat off. Let it stay covered
minutes. for 5 minutes.
6. Gently pour-in the water (used to boil the 10. Transfer to a serving bowl.
tamarind), but do not include the tamarind yet. 11. Serve with warm rice.
Add the beef broth and gabi afterwards. 12. Share and enjoy!

Sardines with Misua Recipe

Ingredients
 1 small can sardines (in tomato sauce)  1 small onion, minced
 2 ounces misua (thin flour noodles)  1½ cups water
 2 tablespoons fish sauce  1 tablespoon toasted garlic
 ¼ teaspoon ground black pepper  1 teaspoon scallion, chopped
 2 cloves garlic, minced  2 tablespoons cooking oil

Instructions
1. Heat a cooking pot and pour-in oil. 6. Put-in the misua and cook for 3 to 5
2. When the oil is hot enough, sauté garlic minutes under medium heat.
and onions. 7. Turn-off the heat and transfer to a serving
3. Add the sardines including the sauce and bowl.
cook for 2 minutes. 8. Garnish with toasted garlic and chopped
4. Put-in fish sauce and ground black pepper scallions on top.
then stir. 9. Serve hot. Share and enjoy!
5. Add water and let boil.