Ginataang Seafood (Seafood with Coconut Milk)

A Holy Week Special. We have a tradition here in the Philippines that we don't eat meat every Holy Week, I'm not pretty sure what will happen if we eat meat but there is nothing to lose if we follow the tradition.. :D So here we go this time we will cook Ginataang Seafood (Seafood with Coconut Milk).

Ingredients

• 1/4 kg Shrimp (do not take off the Head please)
• 1/4 kg Squid (Inked, Chopped)
• 1/4 kg Muscles
• You can add other types of seafood like Crabs, Clams, Scallops whatever is available
• 1 1/2 cup of Coconut Milk
• 2 - 3 pcs Long Green Chillies (chopped or whole)
• 3 - 5 Cloves of Garlic (minced)
• 1 Medium Onion (minced)
• 1 Small Ginger (Minced)
• Greens (you can use Chinese cabbage, Spinach, Chilli Leaves, Bitter Gourd Leaves as I've said whatever is available this dish is very diverse.)
• 1 tbsp of Butter
• 1 tbsp of Fish Sauce
• A pinch of Pepper to taste

Procedure

• Saute Garlic, Onion and Ginger in cooking oil and add the butter as well.
• Add the Muscles and Clams (if you will be using clams), let it open a little bit (this procedure is a bit tricky because seafoods has different cooking time be careful not to overcook them)
• Add Crabs if you use crabs let them change their color a bit
• Add the Shrimp, let it change color
• Add the Squid, cook for about a minute
• Quickly add the coconut milk, let it boil
• Add the Greens
• Now add the fish sauce and pepper, do not forget to taste so if it needs a little adjustment on the saltiness you can add a little more. :)
• Let the sauce thicken, will probably take about 5mins of simmering.

Everyone have a safe week :)

#ginataangseafood #pilipinoexpress

Adobong Pusit (Squid)

Adobong Pusit/Squid is known for its black color because of the ink, 1st time I had this dish I do not want any part of it because it's all black, but after the 1st bite I ended up with a whole lot of dishes to wash. lol So lets start.

Ingredients

• 1/5 Kg of Pusit/Squid, Cleaned and Ink seperated
• 1/4 cup vinegar
• 1/4 cup soy sauce
• 5 - 6 Cloves of Garlic
• 1 Small Onion 
• 1 1/2 tbsp of minced ginger (this is a must!)
• 2 pcs Bay/Laurel leaves
• A pinch of Salt and Black Pepper
• Red Hot Chili, chopped (optional but this really compliments the dish)
• A stalk of celery, chopped

Process

• Saute garlic, onion & ginger, let them brown
• Add Squid, let it cook for 2mins (don't overcook because squid will be chewy)
• Add vinegar and soy sauce cook for another 2mins
• Add ink and bay leaf, let it simmer for about 5-7 mins (low heat)
• Add salt and pepper to taste, finally add red chiles (optional)
• Don't forget the celery
• cook for another 2mins and its ready to be devoured... Enjoy :)

#adobongpusit #squidadobo #pilipinoexpress