Category: Seafood

Pork & Shrimp in Coconut Milk

Pork & Shrimp in Coconut Milk, photo by Mae Sanguer

Pork & Shrimp in Coconut Milk


  • 1½ lbs. pork, cubed
  • 1 lb shrimps, shell removed
  • 2 cups vegetable broth (or 2 vegetable bouillon cubes dissolved in 2 cup of hot water; plain hot water will also do)
  • 2 cups coconut milk
  • ¼ cup shrimp paste (bagoong na alamang – can be bought at any oriental food store if living in the UK)
  • 1 small squash, peeled and cubed
  • 200g  string beans, cut into 2 inch pieces
  • 1 medium  onion, sliced
  • 4-6 cloves garlic, chopped finely
  • 3 tbsp vegetable  oil
  • ¼ tsp freshly ground black pepper
  • Salt to taste

Method of Preparation:

  1. Heat the oil using a casserole pan or a wok.
  2. Saute the garlic until fragrant and golden, do not burn as it would leave a bitter taste.
  3. Add the onion and cook until translucent.
  4. Stir in the pork. Cook the pork is ssizzling in its juice and oil.
  5. Sprinkle the ground black pepper.
  6. Carefully pour in the vegetable broth. Bring it to a boil.  Then lower down the heat and leave to simmer for 10 minutes.
  7. Add the coconut milk. Bring it to a boil and leave to simmer until the pork is tender.
  8. Stir in the squash and cook for 10 minutes.
  9. Season with the shrimp paste. Stir thoroughly.
  10. Add the string beans and shrimp. Cover and cook for 3 to 5 minutes. Add salt only if needed.
  11. Transfer to a serving plate.
  12. Serve with freshly boiled rice.

Shrimp Adobo with Coconut Milk,

Shrimp Adobo with Coconut Milk, photo by Mae Sanguer

Shrimp Adobo with Coconut Milk

This recipe is another much loved variation to the adobo.  This recipe used shrimp and the addition of gata (coconut milk).


2 tablespoons oil
6 cloves garlic, minced
1/2 tablespoons pepper, ground
1 kilogram shrimp, shells intact
200g mange tout, topped and tailed (trimmed)
1/2 cup vinegar
1/4 cup soy sauce
350 ml coconut milk (gata)


Heat the oil in a wok or a frying pan and saute the garlic.

Add the shrimp and cook until it turned pinkish.

Stir in the mange tout.

Pour in the vinegar and soy sauce.

Add the ground pepper.

Let it simmer for a minute.

Tip in the coconut milk and let it simmer until thickened.

Serve hot with freshly boiled rice.


Seafood in Coconut Milk

Seafood Ginataan, photo by Cristy Miclat

Seafood in Coconut Milk

A little spice in coconut milk like the addition of chillies makes it absolutely delicious.  The chilli enhances that creaminess to the coconut milk.  The one drawback is that you will eat more rice with it.  You’ll just have to watch your diet during the next meal!  🙂


1 tilapia, cleaned, gutted and scales removed and then grilled on charcoal or over your cooking stove.

1 cup mussels

2 squids, cut into rigs

1 cup shrimps

half a squash, peeled and cut into cubes

1 cup green beans (sitaw)

3 cups coconut milk

3 gloves garlic, shopped finely

2 tsp shrimp paste (bagoong alamang) (use salt instead, amount is according to taste)

1/2 tsp freshly ground black pepper (use mortar and pestle to grind)

1 medium onion, chopped roughly

3 long chillis

1½ tbsp vegetable oil


  1. Heat a large casserole pan or wok.
  2. Add the oil and then saute the garlic until golden and fragrant (do not burn).
  3. Quickly add the onions and stir fry until translucent.
  4. Pour-in coconut milk, stir, and bring to a boil.
  5. Add the squash (kalabasa) and green beans (sitaw).
  6. Sprinkle ground black pepper; add the chillies.
  7. Season with shrimp paste or salt.
  8. Carefully drop in the grilled tilapia, mussels, shrimps and squid and cook for 3 to 5 minutes.
  9. Gently transfer to  a serving dish and impressed the family and guests with this masterpiece of taste and texture.


Garlic Shrimps Recipe

Garlic Shrimps, by Arnold Gamboa

Garlic Shrimps Recipe


2 tbsp olive olive oil

1 tbsp vegetable oil

a knob of butter

1 kg large shrimp or prawns, deveined, shell removed except for the tail ends

2 heads of garlic, peeled and chopped roughly

2 tsp. salt

Freshly ground black pepper

Method of preparation:

Quickly pat with a paper kitchen towel each of the large prawns.  Set aside while heating a wok.

Add the olive oil and a teaspoon of chopped garlic.

Stir fry the shrimps over a medium heat.  Do not overcook.  As soon as they turn pink, remove from the wok.

Using the same wok add the vegetable oil and a small knob of butter.

Stir in the rest of the garlic.  Cook until just golden brown (do not burn).

Return the shrimp, season with salt and ground black pepper.

Toss well.

Serve this utterly fragrant and delicious shrimp to waiting guests and diners.


Pesang Lapu-lapu Recipe

Pesang Isda, Cristy Miclat

Pesang Lapu-lapu, by Cristy Miclat

Pesang Lapu-lapu Recipe


1 Lapu lapu (grouper fish), prepared, cleaned, de-scaled and gutted

1 ginger, peeled, sliced thinly into 1 inch length

1 medium onion, peeled and chopped

1 tbsp cooking oil

2 heads of pechay (bokchoy)

1 small head of cabbage

1 tsp whole black pepper-corns

Salt or fish sauce to taste

2 stalks of spring onions, sliced in inch-length

2 vegetable bouillon dissolved in 3 cups of hot water to make vegetable broth

Method of preparation:

Cut the fish in half and rub salt all over it.

Saute the ginger and onion in the oil then add the fish.

Quickly add the hot vegetable broth, peppercorns, cabbage, pechay and green onions.

Bring to a boil, then adjust the seasoning with salt or fish sauce.

Do not overcook or the fish will lose its shape.

Serve with a steaming boiled rice and a sauce of miso-tomato sauce combination.



Quick Cabbage & Tuna Salad

Chopped Pointed Cabbage – Photo by PH Morton

This recipe is quick and easy to make, no real cooking is involved and yet a very tasty addition to a buffet table. It is also a lovely starter to an everyday meal.




Quick Cabbage & Tuna Salad


3 cups shredded cabbage

1½ cups tuna, flaked

½ cup celery, diced

2-3 tbsp mayonnaise

fleshly ground black pepper

Lettuce leaves

Method of preparation:

Using a large glass or ceramic mixing bowl (or plastic one, lol) combine the shredded cabbage, celery and tuna together.  Stir in the mayonnaise.  Mix everything thoroughly.

Cover the mixing bowl with cling film or a large plate and leave in the fridge to chill for at least an hour.

Finally, arrange a bed of lettuce leaves over a large serving plate, then pile the chilled cabbage over the lettuce and perhaps decorate with some cherry tomatoes.



Pork Siomai Recipe

Siomai, Photo by Arnold Gamboa

Pork Siomai Recipe



  • 1 cup ground pork
  • 1 cup shrimp, chopped finely
  • 1 medium onion, chopped finely
  • 100g white mushroom, chopped finely
  • 4 tablespoons spring onions, chopped finely
  • ¼ cup carrots, chopped finely
  • 3 tablespoons sesame oil
  • 1 large egg, beaten
  • 1 teaspoon freshly ground black pepper
  • enough wonton/siomai wrappers,
  • 1 tbsp Worcestershire Sauce
  • 1 tsp soy sauce

METHOD of Preparation

  • Using a large mixing bowl, combine the ground pork, shrimp, onion, spring onions, carrots, sesame oil, mushroom and egg,  Season with the Worcestershire sauce and soy sauce and black pepper.  Mix thoroughly.
  • Put a wonton wrapper in a flat surface and place a spoonful of the mixture into the middle part.  Do not be tempted to put too much of the stuffing in.
  • Arrange the edges of the wanton wrapper around the stuffing.  Flatten the top with the back of a spoon of the flat side of a knife.  Repeat until all the stuffing had been used or wrapped 🙂
  • Cook siomai in a steamer for 15 to 20 minutes.

Serve immediately with some dipping sauce of hoisin sauce, soy sauce with a good spritzing of lemon or lime juice.  For a more spicy sauce, add finely chopped two bird’s-eye chilli into a tablespoon of light soy sauce.

Enjoy as a starter or as a side dish to the main meal.


Seafood Carbonara

seafood carbonara, photo by Carol Elep

Seafood Carbonara


200g salmon steak cut into cubes

150g king prawns, shelled and deveined

1 tsp fresh thyme, roughly chopped

2 cloves garlic, lightly tapped by the side of a knife

2 tbsp extra virgin olive oil

3 large egg yolks + 1 whole one

40g Parmesan cheese

Salt and pepper

200g Tagliatele pasta


  1. In a mixing bowl, beat the egg yolks with the whole egg. Add the Parmesan and generous shakes of ground black pepper and a pinch of salt.  Mix well, then set this aside.
  2. Boil water using a large pan.  Do not forget to add 1/2 tsp of salt to the boiling water; the salt is water soluble, thus automatically season a bland pasta. Cook the pasta according to the packet’s instructions.
  3. Heat a good size sauce pan and add the olive oil.  Fry the garlic until golden, do not burn in order to prevent leaving a bitter taste to the dish.  Once the oil is flavoured and aromatic, remove and discard the garlic.
  4. Stir in the salmon cubes and prawns with the thyme to the oil and cook until opaque.  Ensure not to break up the salmon cubes. Remove from the pan and set aside.
  5. Reserving half a cup of the pasta water, drain the tagliatelle.  Toss the tagliatelle into the sauce pan, stir well so it really soaks up all that lovely flavour of the seafood flavoured olive oil, then remove from the pan.
  6. Using the same sauce pan, add the reserved pasta water, season with pepper, then pour in the egg mixture.  Tip in the salmon and prawns as well as the pasta.  Toss well until well mixed and glossy.
  7. Serve with a topping of parmesan and slices of garlic bread.