• 1 kilo galunggong or any firm flesh fish
• 1/2 head garlic, crushed
• 1/2 head garlic, finely chopped
• 2 medium size onion, finely chopped
• 1 small size singkamas, finely diced
• 1 medium size potato, finely diced
• 1 medium size carrot, finely diced
• 1 bundle kinchay chopped
• 1 large size egg, beaten
• 3 tbsp soy sauce
• salt and pepper
• spring roll or lumpia wrappers
• cooking oil

Cooking Procedure:

1. Remove and discard head, innards, fins and scales of fish, In a wok pour 2 cups of water, add in crushed garlic and a tablespoon of salt bring to a boil. Add in fish a let simmer for about 1 minute. Removed from wok, drain and let cool down. Discard the poaching water.
2. Coarsely flake the fish meat and remove and discard fish bones, keep aside. Using same wok sauté garlic and onion until fragrant. Add in the flaked fish and stir cook for 1-2 minutes. Stir carefully to avoid the fish from disintegration. Remove from wok and place in a big mixing bowl, let cool down. Mix in all remaining filling ingredients thoroughly. Season with salt and pepper to taste.
3. Place 1 tbsp. of filling on one side of wrapper and wrap tightly, secure wrapper by lightly dabbing water on wrapper edge. In a wok deep fry lumpia at medium to low heat for 2-3 minutes or until wrapper turns to crunchy golden brown and the filling is cooked. Serve with sweet and sour sauce or Thai sweet chili sauce.

Source: http://www.overseaspinoycooking.com/
Image: http://www.clarkisit.com/

The post Fish Lumpia Recipe appeared first on Kusina Master Recipes.

• 1 large Fish, I used Tilapia
• 1 large onion (chunks)
• 1 medium green bell pepper (chunks)
• 1 medium red bell pepper (chunks)
• 1 can pineapple chunks (reserve the juice for the sauce)
• cooking oil for deep frying

To combine:

• 1/4 cup pineapple juice
• 1/4 cup ketchup
• 1/4 cup sugar
• 1/2 tsp salt
• 2 tbsp cornstarch dissolved in 1/4 cup orange juice

Cooking Instructions:

1. Fry the fish. Set aside.
2. Combine pineapple juice, ketchup, sugar salt and dissolved cornstarch together. Set aside.
3. In a pan or wok, heat a small amount of oil and saute onion, red bell pepper, green bell pepper and pineapple.
4. Add the sweet & sour mixture  and cook until sauce has thickened. Remove from heat.
5. Pour-in the sweet & sour sauce over to the fried tilapia.
6. Serve hot.  Enjoy!

Source: http://www.pinoycookingrecipes.com/
Image: i8nyc.com

The post Sweet and Sour Fish Recipe appeared first on Kusina Master Recipes.

• 1 lb. large shrimp, head and shell removed and deveiened
• 20 pieces boiled quail eggs
• 1 small yellow onion minced
• 1 teaspoon minced garlic
• ¼ cup butter
• 1 tablespoon cooking oil
• 1½ cups frozen green peas
• 1 medium carrot, cubed
• ¾ cup water
• 4 ounces ham, minced (optional)
• 1 can (10 oz.) cream of mushroom
• ¾ cup water chestnut or singkamas, cubed
• ½ cup table cream or heavy whipping cream
• Salt and pepper to taste

Cooking Instructions:

1. Melt the butter in a cooking pan.
2. Add the cooking oil.
3. Once the mixture becomes hot, saute the shrimp for a minute per side.
4. Remove the shrimp and set aside.
5. Meanwhile, saute the onion and garlic.
6. Put-in the carrot and green peas. Add the ham (this is an optional ingredient).Cook for 3 minutes.
7. Pour-in the water (I used water with shrimp juice in the video).Let it boil. Cook for 1 minute.
8. Add the quail eggs and shrimp.Stir.
9. Pour-in the cream of mushroom and table cream. Stir once more until the ingredients are well distributed.
10. Add water chestnuts, salt and pepper.
11. Transfer to a serving bowl.
12. Serve. Share and enjoy!

Source: panlasangpinoy.com
Image: http://www.angsarap.net/

The post Sipo Eggs Recipe appeared first on Kusina Master Recipes.

• 1/2 kilo grilled pork belly (Inihaw na Liempo), chopped
• 1/2 kilo fresh Tuna meat, cut into cubes
• 2 cups cucumber, seeded and thinly sliced
• 1 1/4 cup Cane Vinegar or Coconut vinegar
• 1 medium sized red onion, diced
• 2 tablespoons ginger, julienned
• 4 pieces finger chilies, sliced
• 3 pcs Calamansi or 1 pc lemon
• 4 to 6 pieces Siling Haba ( Bird’s eye chili ), chopped
• Salt to taste

Cooking Instructions:

1. In large bowl place the Tuna meat and add 1/2 cup of vinegar then marinate for 10 minutes.
2. Drain the vinegar then add cucumber, onion, ginger, finger chili, Bird’s eye chili, and salt. Mix thoroughly.
3. Squeeze the calamansi or lemon until all the juices are extracted then add the remaining 3/4 cup vinegar. Mix well and soak for another 10 minutes.
4. Now add the chopped Grilled pork belly and mix well.
5. Place the mixture inside the refrigerator for one hour.
6. To serve, check the seasoning and add more salt if necessary then transfer to a serving plate then serve.

Source: pinoyrecipe.net
Image: Flickr.com

The post Sinuglaw (Sinugba and Kinilaw) Recipe appeared first on Kusina Master Recipes.

• 800 ml. chicken broth
• 3 stalks fresh lemongrass, sliced in 2-inch pieces
• 4 kaffir lime leaves
• 1 thumb sized ginger galangal or ginger, sliced
• 3 tomatoes, wedges
• 2 tbsp. tamarind paste
• 2 red chilis, sliced
• 2 tbsp. fish sauce
• 1 ½ tsp. sugar
• 1 can straw mushrooms, rinsed and halved
• 500g large shrimp, peeled with tails on
• 2 limes, juiced
• 1 stalk spring onions, sliced
• 1 handful fresh cilantro

Cooking Instructions:

1. Bring the stock to a boil over medium heat in a saucepan. Add the lemongrass, kaffir lime leaves, galangal, tomatoes, tamarind paste and chilis. Lower the heat to medium-low, cover, and simmer for 15 minutes.
2.  Then add the fish sauce, sugar, and mushrooms. Simmer for 5 minutes. Toss in the shrimp and cook until they turn pink. Remove from the heat and add the lime juice, spring onions, and cilantro.
3.  Adjust seasoning with salt and pepper. Serve hot.

Image: cluboneseven.net

The post Easy Tom Yum Soup Recipe appeared first on Kusina Master Recipes.

• ¼ k. tuna fillet
• ¼ k. baby prawns, peeled
• ¼ k. white squids rings
• 2 cups singkamas ( local white turnip) diced
• 1 green bell pepper diced
• 1 red bell pepper diced
• 10 bird’s eye chili, chopped
• 1 thumb size ginger, finely chopped
• 2 small onions, chopped
• 2 stalks  lemon grass, leaves tied and root bulb crushed
• 1 ½ tsp. turmeric powder
• 2 cups coconut cream ( first  extract or kakang gata)
• ½ cup cornstarch slurry (4 tbs. cornstarch mixed with 5 tbs. water)
• Salt to taste pepper to taste chili powder to taste

Cooking Instructions:

1. Blanch all the seafood then set aside.
2. In a small skillet, place singkamas, bell pepper, bird’s eye chili ginger, onion lemon grass and coconut cream to cook with thick coconut cream. Allow to cook for 3 to 5 minutes.
3. Stir constantly so that the coconut cream  will not curdle.
4. Add  in the tuna, prawns and white  squid.  Allow to simmer  some more.
5. Season  with salt, pepper and chili powder to taste.
6. Pour in the cornstarch slurry. Tia will thicken the sauce and give it a sheen. Serve hot.

The post Seafood in Coconut Cream Recipe appeared first on Kusina Master Recipes.

• 2 lb. shrimps/prawns
• Vinegar
• Soy sauce
• Peppercorns
• Salt
• Garlic, crushed
• Oil

Cooking Instructions:

1. Peel the shrimps, leaving tails and heads intact.
2. Marinate in vinegar, soy sauce, peppercorns, salt and garlic mixture.
3. Heat oil, and when it is hot, add the shrimps along with the marinade.
4. Stir-fry and cook until shrimps are cooked.

The post Quick and Easy Adobong Hipon Recipe appeared first on Kusina Master Recipes.

This is usually cooked with either chicken or pork, but if you want it even healthier, you can try out this recipe for it uses shrimp. The shrimp adds a different taste to the regular pork and chicken chopsuey but equally as good. Try this recipe now!

Ingredients:

• 2 tbs Olive oil
• 1/4 cup Liquid seasoning
• 1/2 tbs Pepper
• 1 1/2 cups Fish (preferably: herring, tuna, blue marlin)
• small head Cabbage, cubed
• 1 cup Water
• 1 cup Fish broth
• 1 medium sized Carrots, sliced
• 1 bulb Onion, sliced
• 1 tbs Garlic, crushed
• 1 cup sliced Bean sprouts, trimmed
• 1 small head Cauliflower, cut into florets
• 1 tbs Cornstarch
• 1 medium sized Chayote, sliced
• 1 can miniature cut cobs of corn, drained

Cooking Instructions:

1. Dissolve the cornstarch in the water, liquid seasoning and pepper.
2. Saute the onions in a hot pan with the olive oil already on it. Do this until the onions look transparent.
3. Then, add the garlic until they become light brown.
4. After that add the fish and cook until it’s light brown.
5. Add the fish broth, chayote and carrots. Stir infrequently for 1 minute.
6. Then, add the cauliflower, cabbage and bean sprouts and young corn.
7. Next, pour the mixture of cornstarch, water, liquid seasoning and pepper into the pan. Cook until the vegetables are tender but still crispy and until the sauce is gel like.

Source : Chefdom.ca
Image: http://hopwoo.blog.com/

The post Healthy Seafood Chopsuey Recipe appeared first on Kusina Master Recipes.

You don’t have to go through the struggle of carrying the grill outside because all this recipe needs is a frying pan. And even though you’re not getting that smokey feel, this recipe has the same taste, probably better. And plus, it has pork inside! So, that adds to the different flavors you’ll be experiencing. Try this recipe now!

Ingredients:

• 6 pcs medium sized Squids
• 300 gms ground pork
• 1/2 cup bread crumbs
• 1 red bell pepper , finely chopped
• 1 large onion, finely chopped
• 2 cloves garlic, chopped
• 1 tsp grated ginger
• salt and pepper to taste
• 1 tbsp oyster sauce
• 1 tbsp soy sauce
• 2 tbsp cooking oil
• green onions, for garnish

For the sauce:

• 1/2 cup tomato sauce
• 1 tbsp oyster sauce
• 1 tsp soy sauce
• 1 tsp grated ginger
• salt and pepper to taste
• 1 tsp of sugar
• 1/2 cup water

Cooking Instructions:

1. Clean the squids. Firmly yet gently pull the head away, the ink sac and inner parts will come with it. We won’t be throwing away the heads, just remove the ink sac and squeeze out to discard the beak-like that’s in the center of the tentacle.
2. Cut the tentacles about an inch below the eyes, then chop the tentacles (we will include it later for the stuffing)
3. Wash and pat dry the squids with a paper towel. Set aside. In a pan, heat oil, then add onions, then garlic, ginger then bell pepper . Toss in ground meat. Season with soy sauce, oyster sauce, salt and pepper. Let brown. Add the chopped tentacles, stir then add bread crumbs. Cook for another 2 minutes. Set aside. Let cool. Then stuff the squids with the above mixture. Secure the ends with a toothpicks.
4. In a pan, heat oil then lightly fry the squids for about 3 minutes. Set aside.
5. In the same pan (still with the oil from frying the squids), add the tomato sauce, water and ginger. Season with soy sauce and oyster sauce. Add pepper and salt as needed. Then add sugar. Let simmer in medium heat. Then put back the stuffed squids again in the pan (with the sauce) and the squid heads we set aside earlier. Cover and cook for about 2-3 minutes. Remember: Do not overcook the squid.We want it soft.
6. Serve warm. Enjoy!

Source : PinoyKitchenette.blogspot.com
Image: AngSarap.net

The post Rellenong Pusit (Stuffed Squid) Recipe appeared first on Kusina Master Recipes.

• 4 medium squids. Cleaned and rinsed
• 4 tbsp. sesame oil ( if not available, vegetable oil will do)
• ½ cup of water
• 6 cloves garlic
• 4 slices of ginger
• 3 stalks of basil
• 2 fresh chili peppers
• 1 scallion
• 1 tbsp. sugar
• Seasoning: 4 tbsp. soy sauce

Cooking Instructions:

1. Slice squid horizontally into small pieces. (To make sure that you get rings instead of slice, don’t cut open the squid after cleaning.)
2. Blanch in water along with scallion  and ginger. Remove. (By blanching squid before cooking, you can prevent water from being released while cooking.)
3. Over low heat, fry ginger in 3 tbsp. oil.
4. When the ginger begins to curl, and squid, garlic, and chili peppers. Still well.
5. Add all other ingredients and ½ cup of water. Allow to boil.
6. After 5 minutes, add basil
7. Transfer to serving dish and serve.

Source: PanlasangPinoy.com

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