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
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