Seafood – Page 2 – Kusina ni Norie

Razor Clams

(Tikhan or Tikan) I found them frozen at an Asian Market. I wish they were live but I have not found them at any store, not even frozen. Maybe I was just not looking for them. The razor clams are found in the Atlantic and I’m not sure if they are found in the GulfContinue reading “Razor Clams”

Stuffed Crabs-Filipino

(Tortang Alimasag, Crab Omelet or Crab Relleno) This is a classic Filipino dish. It is not in any way similar to the American stuffed crabs that have breading and seasoned with herbs and spices that I never liked because the herbs and spices overpower the flavor of the crabs. In fact this is almost pureContinue reading “Stuffed Crabs-Filipino”

Chayote Squash with Scallops

This dish is similar to ginisang chayote with shrimp. I made this up when I had some scallops and didn’t know what to do with them. I tried to fry them in butter like most people or restaurants do but we did not like it cooked that way. They tasted very fishy. So, I inventedContinue reading “Chayote Squash with Scallops”

Bistik Na Bangus (Milkfish Bistik)

This is similar to the beef bistik that uses thin sliced beef. It uses the same ingredients and almost the same procedure except this uses milkfish. There is another dish I made that is similar to this, the Salmon Bistik. It is as good. Ingredients: Procedure: Scale and gut the milkfish then cut in steaksContinue reading “Bistik Na Bangus (Milkfish Bistik)”

Mussels (Tinolang Tahong)

1 doz Mussels, cleaned 1” ginger root, crushed ½ small onion, minced 1 clove garlic smashed and minced 1 green onion cut in 2” length Spinach (optional) Chayote squash cut in thin wedges (optional) 1 cup water ½ tsp. salt ½ tsp. course cracked black pepper Lemon wedges Choose mussels with the shells shut. OpenedContinue reading “Mussels (Tinolang Tahong)”

Crab Soup With Misua Noodles

INGREDIENTS: 2 to 3 cooked crabs ½ onion minced (about 1/2 cup) 1 large clove garlic smashed and minced 4 thin slices ginger root julienned About 1/2 bundle misua noodles or ½ cup broken to 2” Japanese thin noodles 2 cups water Salt and pepper Cooking Oil Procedure: Cut crabs in half, break off theContinue reading “Crab Soup With Misua Noodles”

Lugaw With Mussels or Clams

(Rice With Mussels or Clams Soup) Ingredients: 2 doz. Manila clams or 1 dozen mussels 1 tsp grated or julienned ginger root 1/2 cup chopped onions 2 cloves garlic, crushed and minced 8 cups water ¾ cup long grain rice uncooked and washed salt, black pepper Chopped green onions and/or fried garlic for garnish SteamContinue reading “Lugaw With Mussels or Clams”

Lo Mein or Lo Mien

(With Chicken, Beef, Pork or Shrimp) Lo Mein is my favorite dish to order when I go to a Chinese restaurant along with fried spring rolls. I’ve been wanting to eat this but I did not want to eat out so I looked at what I had available in the fridge and the pantry. IContinue reading “Lo Mein or Lo Mien”

Pancit Malabon

There are different kinds of Pancit but we will talk about each one separately as I make them. Pancit Malabon was a specialty noodle dish in the town of Malabon, now part of Metro Manila. The authentic Pancit Malabon is garnished on top with: The smell of the smoked fish is too strong for theContinue reading “Pancit Malabon”

Ginisang Ampalaya Sa Alamang

The alamang (krill) at the left were fresh-frozen I found at the Asian market recently. However, they are much bigger than the alamang sold fresh in the Philippines. But shrimp is shrimp so I was excited to try it with my fresh bitter melon from the garden. Follow the same method of cooking as GinisangContinue reading “Ginisang Ampalaya Sa Alamang”