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Showing posts with label Salt. Show all posts
Showing posts with label Salt. Show all posts

Calamares(Calamari with Lime)

Often served in bars and bistros as ab accompaniment to drinks, Calamares is a dish of Spanish origin adapted by Filipinos and localised with the use of calamansi.

1. kg(2lb) medium squid, cleaned(head, ink sacs and tentacles discarded), outer purple skin peeled off (do not cut squid open)
2. Juice of 3-4 calamansi
3. 2 egg white
4.125 5(1 cup) plain(all-purpose) flour
5. 250 ml(1cup) oil
6. Salt and pepper to taste
7. Lettuce

Instruction:
1. Slice squid into 1-cm(1/2 in) rings. Marinate in calamansi juice for about 30 minutes.
2. Dip squid rings in egg whites, then dredge in flour.
3. Heat oil in a wok and fry squid rings in hot oil a few pieces at a time until they turn golden yellow, about 1 minute. Do not overcook  as this will make make the squid tough. Remove squid rings from the wok and drain on paper towels. Season with salt and pepper.
4. If desired, place on a bed of lettuce. Serve with Garlic Mayonnaise Dip as n appetizer or as pulutan with drinks.

Serves 6
Preparation time: 15+30 mins marinating
Cooking time: 15-20 minutes

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Pinoy Recipes: How to cook Gambas



Ingredients:
1 kg(2lb)medium prawns, peeled(heads, tails and shells discarded)
Juice of 3-4 calamansi
60 ml(1/4 cup) olive oil
Cloves of 1 whole head of garlic, peeled and crushed
Dash Tabasco(or other hot pepper sauce)
Salt and pepper to taste
Parsley, to garnish(optional)
Sliced green chili, to garnish(optional)

Procedure:
1. Marinate peeled prawns in calamansi juice for about 30 minutes.
2. Heat oil in frying pan or work saute garlic  until almost brown. Add prawns and stir-fry until fully cooked, about 2 to 3 minutes. Do not overcooked.
3. Seaoson with hot pepper sauce and salt and pepper to taste. Transfer prawns to a serving dish together with the garlic. If desired, garnish with parsley and chili. Serve an apetizer, as a first course or as pulutan with drinks.

Serve 6
Preparation time: 20 mins+30 mins marinating
Cooking time: 5 mins
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Pinoy Recipes: How to cook eggplant relish



Ingredients:
6 medium eggplants(Aubergines)
Juice of 3 calamansi
60ml(1/4 cup) vinegar
Salt
Freshly ground black pepper
Diced tomato. to Garnish(optional)
Chopped spring onions, to garnis(optional)

How to Cook:

1. Grill eggplants over medium heat until tender, about 15 minutes. Peel and, using the back of  a spoon or fork, mash eggplants finely. Sprinkle with calamansi juice and let stand a few minutes.
2. In a small bowl, combine garlic and vinegar. Pour over the mashed eggplants. Season with salt and pepper. Mix well. If desired, garnish with tomato and spring onions for added color.
3. Serve as relish for Pochero, and fried or steamed fish.

Makes about 1/2 cups
Preparation time:10-15 minutes
Cooking time:15 minutes


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