Category Archives: Sea Food

Crispy Dulong Okoy (Dulong fritters)

My family loves fried food: fried chicken, tapa, pork chops – you name it. When my kids were young I would incorporate veggies in their meal by preparing okoy (fritters) or lumpia. So growing up, they love to eat lumpia, veggie balls, and okoy anytime of the day.

Recently, I cook dulong okoy following the simple recipe and ingredients of Panlasang Pinoy chef, Vanjo Merano. I didn’t follow the exact measurement of each ingredient because I cook more than sample recipe shown in his video.

Ingredients:

Dulong, mongo sprout (togue), scallions (young green onion leaves), flour, corn starch, baking powder, egg, water, garlic, onion, vinegar (for sauteing dulong) salt, pepper, cooking oil.

Procedure:

Instead of directly incorporating dulong in the batter, you may cook if for a bit by sauteing garlic and onion. Add in dulong. Sprinkle salt and pepper to taste. Add a small amount of vinegar. Cook for a few minutes. Let it cool.

In a bowl, combine the dry ingredients — flour, corn starch, baking powder. Mix thoroughly. Season with salt and pepper. Add in egg and water. Mix well. Add in cooked dulong and mongo sprout in the batter. Put chopped scallions. Mix some more.

Heat moderate amount of cooking oil in the pan. Put a ladleful of okoy mixture. Fry each side until golden brown. Drain the excess oil on paper towel and you’re done.  Best served with steamy cooked rice.

For dipping sauce:

You’ll need vinegar, soy sauce, onion, red chilli, pepper, sugar.

I hope you enjoy this recipe as much as I do. Thanks!

Mixed veggies and shrimp with coconut milk

Looks yummy right? This is my fams current favorite veggie and seafood meal. This is so easy to prepare except for the part when you have to peel the squash. Good thing hubby is here to do the peeling part. 😀

Ingredients:

Shrimp
Cubed squash
String beans cut into two inches long
3 pieces green chili (siling haba)
Malunggay leaves (moringa)
Coconut milk
Garlic
Onion
Salt
Pepper
Oil

Procedure:

Saute garlic and onion in a small amount of oil.
Add in cubed squash.
Once the squash starts to soften add in shrimp. Saute.
When the shrimp turn a bit orange add in the coconut milk. Simmer.
Add in the string beans. Simmer.
Add in malunggay leaves and siling haba.
Add salt and pepper to taste.
Simmer for a few more minutes before you turn the heat off.

Best served with freshly cooked rice. Enjoy.

Craving for Sinaing na Tulingan

It’s been ages since I last cooked sinaing na tulingan for the family. And now that I thought about it, I’m planning to cook this before the week ends. Pray that I will find fresh tulingan in the market since I wake up late. I remember I post a simple recipe here.

Sinaing na tulingan is so easy to cook. All you have to do is boil the fish with a handful of kamias, chopped onion, salt and add a moderate amount of water. Boil the fish for 20 minutes or more. Elders prefer to cook this in palayok (earthenware) to achieve the stage where the fish sauce (patis) naturally comes out of the cooked tulingan. You can store this for a few days.