Pinangat na Galunggong / Steamed Mackarel Scad

group of fish for cooking

She cooked this simple and delectable recipe for me. She said I should post this in my blog. Hmm! Maybe she has the intention of claiming this blog. Ouch!

Ingredients:
1 kilogram galunggong (mackarel scad, small)
1 piece medium size ginger, sliced
1 teaspoon pepper
1 piece medium size onion, sliced
young banana leaves, as wrapper

 

group of fish for cooking

Procedure:
1. Clean fish. Remove all internal organs. Wash thoroughly. Rinse.
2. Arrange fish in banana leaves in batches of 8-10 pieces.
3. Distribute pepper, onion, ginger on top of fish.
4. Fold the banana leaves neatly. It should cover all fish.
5. Arrange wrapped fish in double boiler and steam for 5 minutes or until cooked.
6. Serve.

pinangat na isda cooked

Sotanghon with Stir-fried Mussels and Black Beans Recipe

Ingredients:
250 grams Sapporo Long Kow Vermicelli, sotanghon
1/2 kilo medium size fresh mussels
1 to 2 pieces red bell pepper (sliced and deseeded)
3 tablespoons peanut oil
7 pieces spring onions (cut 2 cm, 2 inches length)
ginger, sliced
crushed garlic clovessotanghon with stir fried mussels
3 pieces large fresh chillies ( cut in halves lengthwise and deseeded)
2 pieces small red onion (cut in half and cut into wedges)
2 to 3 tablespoons salted black beans
3 tablespoons wine
2 tablespoons white sugar
2 tablespoons oyster sauce
1 teaspoon sesame oil
1 cup chicken stock
2 birds eye chillies (sliced)
2 teaspoons chinese black vinegar
handful of coriander sprigs (sliced)

Procedure:
Scrub rinse and drain mussels, then put in a wok with cold water. Place over high heat, cover and steam until shells open. As shells open, immediately remove from wok using tongs and place in a bowl; discard any unopened shells. Drain water from wok and wipe clean with kitchen paper.

Meanwhile, soak sotanghon in boiling water for three minutes, or until soft, drain and set aside.

Remove seeds from red bell peppers and cut into wide strips, then cut strips to square. In a wok, heat peanut oil and stir fry spring onions, ginger, garlic, halved red chillies, onions, black beans and red bell pepper for 3 minutes or until fragrant. Add the cooked mussels and stir fry for another 3 minutes to create a rich sauce.

Finally, add vinegar and the sliced coriander and pour over sotanghon. Serve immediately.

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

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.

Duo of Tuna and Sashimi with Sapporo Vermicelli Salad, Recipe

Duo of Tuna and Sashimi

sashimi tuna duoIngredients:
70 grams Sapporo Long Kow Vermicelli, sotanghon
75 grams tuna
50 grams assorted lettuce
75 grams salmon
150 grams assorted fruits (pineapple, pomelo, orange, grapes)
10 grams carrots
5 grams leeks
5 grams assorted nuts , almond flakes and walnuts
1/3 cup sesame dressing
Salt and pepper to taste

Procedure:
Deep fry Sapporo Long Kow Vermicelli (sotanghon) in oil over medium heat until crispy. In a bowl, mix the assorted lettuce, deep fry sotanghon and carrots. Then top with mixed fruits, nuts and seafoods. Serve with sesame dressing.

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.