Seafood Bicol Express

Ingredients:

1 kilo Tahong (mussels)

½ kilo Alimasag (crab) - cut in half

1 kilo Pusit (squid) - sliced 

¼ kilo Shrimp

1 kilo Gata (coconut milk)

3 bundle Kangkong ( water spinach) - finely chopped

¼ kilo Siling Labuyo (red hot chili pepper) - finely chopped

2 pcs Bell pepper

½ kilo Tomatoes - chopped

3 pcs Casubha

2 pcs Onion leeks - finely chopped

1 tablespoon Salt

2 tablespoon Fish sauce

Procedure:

1. Put some oil in a heated pan and sauté the onion and tomatoes.
2. Add the squid and simmer for 3 minutes.
3. Put the mussels, crab, shrimp, shrimp broth cube, and casubha. Simmer for 4 minutes while continuously mixing then remove from the pan; Set aside.
4. Put the coconut milk, garlic and kangkong into the pan and let it simmer for 5 minutes. Add the red chili and onion leeks then simmer for 3 minutes.
5. Put the seafood in the coconut mixture. Add salt and fish sauce to taste then simmer for another 3 minutes. Use the bell pepper for garnish. Serve hot.

Chicken with Oyster Sauce

Another Chinese dish from our teacher in commercial cooking. A simple dish that anyone can cook. We use chicken breast or you can also use chicken trimmings which is much cheaper.

1 Tablespoon Soy Sauce

½ Teaspoon Sugar

½ Teaspoon Salt

1 Tablespoon Oyster Sauce

2 Tablespoon Cooking Oil

1 Clove Garlic

2 pcs large Red and Green Bell pepper

1 pc Onion

1 ½ kilo Chicken Breast ( boneless and skin off then slice into cubes) 

Procedure:

1. Mix soy sauce, sugar, salt and oyster sauce; set aside.
2. Heat oil then swirl garlic around sides and bottom of wok about 30 seconds; discard.
3. Stir-fry pepper and onion for about 1 minute.
4. Add chicken then stir-fry for about 3 minutes or until opaque.
5. Add soy sauce mixture, stir well. Serve immediately.

Chinese Pepper Steak

This is our first dish we cooked in Commercial Cooking of  Calamba Manpower Development Center. 

Ingredients:

1 Tablespoon Cornstarch

1 pc Knorr Cubes

2 Tablespoon Soy Sauce

2 Tablespoon Oil

1 kilo Round Steak

1 clove Garlic (minced)

2 Small pieces White Onion (peeled and cut into six wedges)

2 pieces Green Bell pepper (Cut into thin long strips)

2 pieces Red Bell pepper (Cut into thin long strips)

5 pieces Tomato (cut into 8 wedges)

1 Teaspoon Salt

¼ Teaspoon Black Pepper

1 Teaspoon Ginger root (minced)

¼ Tablespoon Oyster Sauce

Procedure:

1. Marinate the meat with soy sauce, oyster sauce, salt and pepper for about 30 minutes.
2. Stir-fry the garlic and meat for about 2 minutes then remove from the wok.
3. Separate the sauce of the meat then add the cornstarch. Set aside.
4. Stir-fry the onion, tomato, ginger and bell pepper for 1-2 minutes, and then add the meat.
5. Add the sauce with cornstarch and knorr cubes, then stir-fry until the sauce thickens slightly. Serve hot. 

Crispy Breaded Eggplant with Sweet Chili Sauce

I made this for dinner. If you're a busy person and you don't have much time to cook, the Crispy Breaded Eggplant is a simple and cheap recipe for you. I just used 1 medium-sized egg plant and I made over 30pcs of breaded eggplant.


Crispy Breaded Eggplant


1pc Medium-sized Eggplant
1 1/2cup All Purpose Flour
1 cup Water
salt and pepper to taste
1/4 tsp Baking powder (optional)
Cooking oil (for frying)


1. Cut the eggplant in 1cm thick round slices.
2. Dredge the eggplant in 1/2 cup of flour. Set aside.
3. Combine 1 cup flour, salt, pepper, baking powder and if you want you can use powdered seasoning.
4. Slowly add water to the dry ingredients while continuously stirring the batter. Make sure that the batter has the right consistency, not too thick and not too watery.
5. Dip the eggplant in the batter and make sure that it is nicely covered.
6. Check the oil if it's hot enough then deep fry the eggplant until golden brown. 


You can use any sauce for this dish like sweet chili, ketchup, garlic mayo, etc. Since I had some batter left, I opened a can of luncheon meat and used the batter to coat it. It only took me less than 30 minutes to cook and plate this dish. Enjoy!