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Mixed Seafood with Oyster Sauce Recipe

Ingredients:

• 1 kilo of seafood (any one or a combination of crabs, prawns, squid, clams, mussels and any seafood)

• 1 large onion, diced

• spring onions (cut 1 inch long)

• 1 thumb sized ginger, sliced into strips

• 1/2 teaspoon of sugar or monosodium glutamate

• 1/3 cup of oyster sauce

• 2 pieces green finger pepper (sili pag sigang) chopped

• 3 table spoons of cooking oil or olive oil

• 1/3 cup water

• Salt and pepper to taste

Cooking Instructions:

• Cut crabs into 2 or 4 if very big

• Steam crabs and prawns for 5 minutes

• Clean squid and cut into 1 inch long sections

• On a big wok, sauté garlic until golden brown, then add ginger and onions, sauté for a minute more

• Add water and bring to a boil

• Add squid, clams, mussels and other uncooked seafood.

• Boil for 5 minutes

• Add crabs and shrimp

• Add the oyster sauce

• Salt and pepper to taste

• Sprinkle the sugar or monosodium glutamate (vetsin)

• Add the long green chili

• Mix well and bring to a boil

• Simmer for 3 minutes

• Serve hot with steamed rice

Source: Filipino Recipes

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Ladyfingers

INGREDIENTS

• 4 eggs, separated
• 2/3 cup white sugar
• 7/8 cup all-purpose flour
• 1/2 teaspoon baking powder

DIRECTIONS

1. Preheat oven to 400 degrees F (205 degrees C). Line two 17 x 12 inch baking sheets with baking parchment. Fit large pastry bag with a plain 1/2 inch round tube.
2. Place egg whites in bowl and beat on high until soft peaks start to form. Slowly add 2 tablespoons of the sugar and continue beating until stiff and glossy. In another bowl beat egg yolks and remaining sugar. Whip until thick and very pale in color.
3. Sift flour and baking powder together on a sheet of wax paper. Fold half the egg whites into the egg yolk mixture. Fold in flour, and then add the remaining egg whites. Transfer mixture to pastry bag and pipe out onto prepared baking sheet. Bake 8 minutes.

Source: All Recipes

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Tiramisu II

INGREDIENTS

• 6 egg yolks
• 3/4 cup white sugar
• 2/3 cup milk
• 1 1/4 cups heavy cream
• 1/2 teaspoon vanilla extract
• 1 pound mascarpone cheese
• 1/4 cup strong brewed coffee, room temperature
• 2 tablespoons rum
• 2 (3 ounce) packages ladyfinger cookies
• 1 tablespoon unsweetened cocoa powder

DIRECTIONS

1. In a medium saucepan, whisk together egg yolks and sugar until well blended. Whisk in milk and cook over medium heat, stirring constantly, until mixture boils. Boil gently for 1 minute, remove from heat and allow to cool slightly. Cover tightly and chill in refrigerator 1 hour.
2. In a medium bowl, beat cream with vanilla until stiff peaks form. Whisk mascarpone into yolk mixture until smooth.
3. In a small bowl, combine coffee and rum. Split ladyfingers in half lengthwise and drizzle with coffee mixture.
4. Arrange half of soaked ladyfingers in bottom of a 7x11 inch dish. Spread half of mascarpone mixture over ladyfingers, then half of whipped cream over that. Repeat layers and sprinkle with cocoa. Cover and refrigerate 4 to 6 hours, until set.

Source: All Recipes