Shrimp Parmesan with Sotanghon

Shrimp parmesan

Ingredients:
100 grams Sapporo Long Kow Vermicelli (sotanghon)
1/2 kilo shrimp
2 cups marinara sauce
2 ounce shredded mozzarella cheeze
1 ounce shredded provolone cheeze
2 tablespoon chopped fresh basil

shrimp parmesan sotanghonfor Marinara Sauce:
1 1/2 tablespoon olive oil
3 cloves minced garlic
128 ounce canned plum tomatoes, undrained
1/4 cup tomato paste
2 tablespoon dried basil leaves or 2/3 tablespoons chopped fresh basil
1/2 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon red pepper flakes

Procedure:
Soak Sapporo Long Kow Vermicelli (sotanghon) in hot water for five minutes, drain and set aside. Fry shrimp in clean oil at 350 F for about three minutes or until golden brown. Place the cooked shrimp in paper towel to drain the excess oil. Set aside.

For Marinara sauce: Heat oil in a large skillet over medium heat. Add garlic and cooked for about 2-3 minutes. Stir in the remaining ingredients and boil. Reduce the heat to low and simmer uncovered for 10 minutes.

Meanwhile , briefly heat the saucepot and put the shredded mozzarella cheese and provolone cheese and allow it to melt.

Place the cook sotanghon on a serving plate and top with marinara sauce. Using a teaspoon, top each shrimp with marinara sauce, and then add the cheese. Garnish with parmesan cheese and freshly cut basil.

Best served with toasted garlic bread. Makes 2-3 servings.

The recipe was sourced form Sapporo Products brochure. Text or call +639215543299 for more information.

Crispy Sotanghon with Seafood Chorizo Sauce

Crispy Sotanghon

crispy sotanghonIngredients:
100 grams Sapporo Long Kow Vermicelli (sotanghon)
175 grams shrimp
175 grams squid
175 grams lapu-lapu
5 pieces quail eggs
3 tablespoons oysters sauce
1/2 cup chicken stock
50 grams chorizo, sliced
1 tablespoon cornstarch
4 pieces shitake mushrooms
minced garlic, sliced onions and cilantro for garnishing

Procedure:
Deep fry Sapporo Long Kow Vermicelli (sotanghon) in oil until crispy. Set aside in a serving platter. In a saucepan, saute the seafood in garlic and onions. Add oyster sauce and shitake mushrooms for about three minutes or until the seafood is half-cooked. Add the chicken stock, simmer for about 2-3 minutes. Thicken seafood sauce with cornstarch. Pour the seafood sauce on top of crispy sotanghon together with quail eggs and chorizo. Garnish with cilantro, then serve.

The recipe was sourced form Sapporo Products brochure. Text or call +639215543299 for more information.

Crab Sotanghon Bites Recipe

Ingredients:
180 grams SAPPORO LONG KOW Vermicelli (sotanghon)
280 grams crabmeat
5 tablespoons coconut milk
1 teaspoon chili paste
1 tablespoon patis, fish sauce
3 pieces beaten eggs
1 tablespoon curry powder
2 tablespoon dried basil leaves

crab sotanghon bitesProcedure:
Preheat the oven to 210°C. Cook  Sapporo Long Kow Vermicelli (sotanghon) for three minutes in a large pot of boiling water, drain. Set aside. Brush some small ( 4 cm to 1 1/2″ wide ) molds of ramekins with oil and place a basil leaf into each one. Divide the sotanghon among the molds, forming little nests.

In a bowl, combine the crabmeat, coconut milk, curry, beaten eggs, patis (fish sauce), dried basil leaves and chili paste. Place a tablespoonful of this mixture over the sotanghon. Bake for 15 minutes. Serve hot or cold with a few salad leaves on the side and some sliced cucumbers.

The recipe was sourced form Sapporo Products brochure. Text or call +639215543299 for more information.

Vangole Recipe, Clams

Ingredients:

500g SAN REMO LINGUINE PASTA
1 kilo clams, small or medium
1/2 cup calamansi juice
1/2 cup diced shallots
4 cloves sliced garlic
2 tbsp butter
2 tbsp olive oil
1 tbsp chopped tarragon
1 tbsp chopped parsley

To taste —- salt and pepper

Procedure:

Cook pasta in salted boiling water. For best results follow the instructions on the package. Be sure to cook your pasta al dente.

While cooking pasta, add olive oil, butter, shallots and garlic in a separate pot. Saute them for 3 minutes or until they begin to color. While pot is still smoking hot, add clams and give it a good stir before adding wine. Cover. This will take 7 minutes to cook, be sure that you do not open the lead to maintain constant temperature and pressure. Cook until done.

To assemble, add pasta to clams with herbs, lemon and zest. Give it a good toss and serve immediately.

Make 6 servings.

A delectable sea food recipe by Chef Bruce Lim.

Sea Food Pasta Recipe, Shrimp and Crabmeat

Sea Food Pasta

Ingredients:

500g SAN REMO ANGEL HAIR PASTA, al dente
2 cups crabmeat
1 cup shrimp, 4-50 pcs, peeled
3 cloves chopped garlic
2 tbsp shallots, chopped
1 cup gata
3 tbsp butter
1 tbsp Dill, chopped

To taste —- salt and pepper

Procedure:

Cook pasta in salted boiling water. For best results, follow instructions on package. Be sure to cook your pasta al dente.

In separate pan, melt butter and saute garlic with shallots for 3 minutes. Add shrimps ans saute for 2 minutes. Add gata and crabmeat; simmer for 3 minutes. Season with salt and pepper. Toss in cooked pasta and sprinkle with dill. Serve immediately.

Make six servings.

A delectable sea food recipe by Chef Bruce Lim.

Spicy Alimasag in Gata Pasta Recipe

Spicy Alimasag sa Gata Pasta by Chef Eugene Reymundo.

Ingredients:
500g San Remo Penne Rigati Pasta
2 tbsp extra virgin olive oil
2 tbsp chopped garlic
1 piece chopped chili
1 piece chopped onion
1 tbsp chopped ginger
2 tbsp lemon grass, chopped, white part only
1 cup chopped tomatoes
200g flaked crab meat
3 tbsp tuba or white wine
3/4 cup gata
salt and pepper
1/4 cup parmesan cheese (freshly grated)

Procedure:

Cook pasta according to package directions and drain well.

Saute garlic, chili and onions in oil. Add in lemongrass and ginger. Cook over medium heat for 3 minutes. Add in tomatoes and cook for another minute. Toss in crab meat and add in tuba and cook over low heat for 5 minutes. Add in gata and bring to a boil. Season with salt and pepper. Toss in pasta and pour in a serving container. Top in cheese and serve immediately.