Recipe # 6 Under the Sea - New Year's Stopper

I first spent New Year's with Jayson's Mom's clan on January 2011. I've met mommy's sisters, brothers, nephews and nieces before, but it was not until New Year's when we really got to "bond".

We were at a private resort in Calamba (I forgot the resort's name). Mommy's brood had a potluck and the show stopper for me was the mixed seafood sauteed in oyster sauce. It was actually a left over from one of mommy's brothers' new year's eve feast, yet, it was still so finger-licking yummy.

Here's my version.

You'll need:
1/2 kilo shrimp
1/2 kilo mussels
oyster sauce
5 cloves of garlic
1 medium onion
3 siling labuyo, chopped
salt and pepper

How to:
In a hot pan, saute garlic and onion until brown and carmelized
add tahong. The mussels will release its juices. Once released, add the shrimp
Cook covered in low heat for about 5 minutes

add salt and pepper, mix it all in.
Add the oyster sauce
add the chopped chillies, mix everything up.
cook covered for another minute.

Serve.

Bon Appetit!

When I first cooked this at home, we didn't know how to call it, so we just settled for "under the sea" since it's made up of sea food.

You can serve this as an ulam to rice or as a pulutan to ice cold Tanduay Ice. Whether it's the oyster sauce, the seafood, or the fermented spirits that works as an aphrodisiac for you, you decide. Happy Eating!

Who says you have to spend for a great meal? THis dish costs around P300 all in! It can feed four hungry people. So get your cooking gear out, and start the fire. :)

Your Hot Cook,
Hahan

Recipe # 5 Pork with Corn and Mushroom

Yay! It's May! How did you like last month's "A Week of Firsts", theme?

Oooooh May... I remember last year's hubbub. It was this time last year when my husband, myself and our families were busy preparing for "the wedding of the year". It was also in May last year when we had a real honeymoon. Right after our frantic resolve to stage our dream wedding, we escaped to Bohol for a nice and quiet time together. We had been married (civilly) for 3 years, yet it was only last year when we actually celebrated our passion.

So this month is going to be about love and ardor. And which food is best associated with fervor? Tadah!---Oyster. Yes, yes. Good old oyster. I'm not a fan of oysters really. Oysters are gooey and slimy eyeball- looking creatures. Arrrrghhh. However, I am a fan of a concoction made out of oysters---the oyster sauce. This month, we will have four dishes that you can make with oyster sauce!

I was introduced to oyster sauce by my mother-in-law. She uses oyster sauce in almost anything ginisa. Today's recipe is sauted pork with corn kernels and champignion mushrooms cooked in oyster sauce---- this month's first of four aphrodisiacs.

You'll Need:

• 3/4 kilo liempo, chopped into about 1 inch pieces
• 2 tomatoes, quartered
• 1 medium onion, diced
• 5 cloves garlic, crushed and peeled

• About 5 tbsp oyster sauce (adjust accdg to taste/preference)
• corn kernels
• champignion mushrooms

• salt and pepper
• fish sauce
• water

How to:

• Saute garlic onion and tomatoes in a hot pan,

• Add pork
• Drizzle a bit of fish sauce
• Sprinkle with salt and pepper

• When slightly brown, add some water, reduce heat and cook covered for about 30 minutes
• When pork is tender, add oyster sauce and mushrooms, cook for 10 minutes
• Add corn, cook covered for 2 minutes

Serve.

Bon appetit!

Why not surprise your moms tomorrow by cooking this dish for lunch? It's a great way of showing her you love her on mothers' day.

To my two moms: Happy Mothers' day!

To my mama, I wish you were here.

***

Who says you have to spend for a great meal? THis dish costs around P250 all in! It can feed 4 hungry people. So get your cooking gear out, and start the fire.

Your hot cook,
Hahan